October 13, 2011October 15, 2011 by betsy

French-Vietnamese Lettuce Wraps from “Happy Birthday, Julia Child!” Party

Somehow, our third annual Happy Birthday, Julia Child’s potluck dinner party came and went in August without my ever having posted any of the recipes.

It’s a little tricky to shoot nice images because, by the time the guests arrive with their beautiful food–made according to or adapted from Julia’s recipes or just very French–the light isn’t very cooperative. But, I remembered to stage this photograph with the small amount of leftovers we had of this scrumptious dish. I just never remembered to post it.

Called Thai Lettuce Wraps by their creator, Diane Stobo, we changed the name to “French Vietnamese” to fit our theme. Made by Amelia, aka “Little Chef,” the young niece of two of our guests, the dish was a hit with everyone. She is absolutely adorable and wanted to contribute something to the dinner, meet me–and our dogs–and have me sign a couple of copies of The Blooming Platter Cookbook. I was truly touched.

Amelia and her aunt recommend a few more walnuts in the filling. And, to veganize the sauce, simply substitute agave nectar for the honey. Also, since it’s now fall, use whatever tender lettuce leaves you can find in season.

For 150 original mouthwatering seasonal recipes, I invite you to check out my new cookbook, The Blooming Platter: A Harvest of Seasonal Vegan Recipes.

July 29, 2011August 13, 2014 by betsy

Vegan Thai-Fusion Beet Sushi with Vegan Thai Chili-Garlic-Ginger Mayo

Yield: approximately 12 pieces of sushi

With beets in the fridge and an ever-present craving for Thai food, I decided to “bring” this dish to An Unrefined Vegan’s weekly Vegan LINKY Potluck 7 today.

My husband, “a vegan and more” as he likes to call himself, is wild for sushi. Many are the times I’ve sat and sipped miso soup, sake, and hot green tea while he satiates himself on huge platters of the stuff.

I think it is absolutely beautiful. The colors and presentations are beyond reproach. It’s just the death and dying aspect I have issues with.

So, being a huge fan of beets and able to buy them fresh and local this summer, I was trimming some one day when I had an “ah-ha” moment. It suddenly occurred to me that thin translucent slices of beet were reminiscent of raw fish flesh and that, perhaps, if I simmered them in some seaweed brine, they might also have a pleasant taste of the sea. And they did!

For some reason, my taste buds were telling me to go with a Thai-fusion approach, so I created a mayo–more often served in hand rolls than on sushi per se–tingly with typical Thai tastes. As the base, I decided on a sticky coconut rice. The combination of tastes and textures is as delicious as it is beautiful. I’m so excited to share this stunning dish with you!

Vegan Thai Chili-Garlic-Ginger Mayo:

Note: you may have more than you need, but save it for another purpose or for extra dipping, as working with smaller amounts is a little tedious in the measuring department. Also, I refrigerated my sushi for a few hours before serving, which is why it turned pink. It starts out more of a pale creamy color with flecks of green.

3 tablespoons vegan mayo

1 teaspoon Thai chili sauce

1 teaspoon vegan fish sauce

1 teaspoon fresh lime juice

1 medium garlic clove, minced

1/2 teaspoon grated ginger (about a 3/4-inch piece peeled and grated)

1 tablespoon minced fresh cilantro

In a small bowl, whisk together all ingredients. Cover and refrigerate until needed.

Coconut Sticky Rice:

1 cup jasmine rice

1-15 ounce can thick coconut milk (not the sweet “Cream of Coconut)

Pinch of sea salt

2 tablespoons vegan fish sauce (sold as vegetarian fish sauce at Asian markets)

Combine rice, coconut milk, and sea salt in a loosely-covered 2-quart saucepan (I like a non-stick for this) and place over medium-high heat. When mixture comes to a simmer, reduce heat to medium or a bare simmer and cook, stirring frequently (or it will scorch on the bottom!), for about 20 minutes or until liquid is absorbed and rice appears moist and sticky. Removed from heat, stir in vegan fish sauce, and set aside to cool to room temperature. Meanwhile, cook beets.

Beets:

2 cups water

1/4 cup dulse flakes (red seaweed flakes)

Pinch sea salt

Approximately 3 medium beets, peeled, and thinly sliced into whatever shape/size you desire to sit nicely atop their rice bases (I halved them lengthwise, placed the flat side down, and then thinly sliced them).

In a 1-quart saucepan, stir together water, dulse flakes, and sea salt. Add beets, cover loosely, and place over medium-high heat. Simmer gently, reducing heat if necessary, just until beets are tender, about 10 minutes. Drain, but avoid rinsing. Some of the dulse may adhere to a few of the slices and, if so, just brush off with your fingers rather than rinsing. Let cool to room temperature.

Assembly:

Scoop up palm-size balls of rice (about 1/12 of the total amount) and squeeze firmly in your palm, shaping into a “log” about 2 1/2 inches long and about 3/4 to 1-inch tall. Place on a work surface, spread with about 1/2 teaspoon of the Vegan Thai Chili-Garlic-Ginger Mayo, and top with beets, however many slices cover the top nicely. I like to slightly overlap 3 small slices so that the sushi can be eaten in several bites. Transfer to a serving platter or plates. Repeat with remaining ingredients and garnish platter or plates as desired.

Optional garnishes:

Whatever you have and/or think would be pretty is what you should use! I used dabs of spinach pesto because green is so pretty with the color of the beets (but dabs of a mint or cilantro chutney or mint/cilantro oil squeezed into decorative lines would be nice too), cilantro sprigs (but Thai basil or mint would be lovely), and cashews (though chopped peanuts would be appropriate too).

July 3, 2011July 3, 2011 by betsy

Vegan Thai Rice Noodle, Plum and Shitake Salad

Yield: 6-8 servings

Inspired by the gift of tiny sweet plums from Mike, a friend of our dance teacher Diane’s, this cool, light and refreshing Thai-inspired salad is a feast for the senses. (If you don’t have access to plums, you can substitute grape tomatoes for a similar color and texture and slightly different–but still delicious–flavor.)

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

May 30, 2011May 30, 2011 by betsy

Vegan Late Spring Thai Quinoa Salad

This salad began its life Friday night as my intended contribution to a pre-Memorial Day block party on Saturday to which my good friend, Sharon Clohessy, invited me. However, I ended up needing to work yesterday, which required an hour drive each way to and from Newport News. A little weary of sitting in the car, I ended up deciding not to drive another half hour through resort strip traffic to get to the residential “North End” of our beach where Sharon lives.

Friday night when I went to bed, the salad was a little lacking, but with the addition of Thai basil, super sweet and juicy-firm grape tomatoes, and a little more lime juice, it turned out just right. If you wanted to kick it up just a smidge, a tiny bit of seeded and minced hot pepper would do the trick.

The “Late Spring” of the title refers to fresh ingredients that span the cusp of spring and summer in Hampton Roads where we live. (In our area, cilantro burns out once summer is in full swing.) But please enjoy this burst of brightness whenever these ingredients are at their peak in your area. I think this dish is best if allowed to chill several hours before serving.

I would have loved to have shared at the block party what turned out to be an utterly delicious and refreshing combination of some of my favorite flavors and crunchy-chewy textures. However, friends invited me to the beach this afternoon, so I think I’ll take them a healthy portion.

But, while I’m enjoying delicious food with friends in an idyllic setting, I will be thinking with gratitude of those, past and present, whose sacrifices made this lifestyle possible.

Have a relaxing and reflective Memorial Day.

Salad:

2 cups water or vegetable stock

1 cup quinoa

Sea salt

2 cups fresh baby spinach, packed medium-firm, coarsely chopped

1 large yellow or orange bell pepper, halved, seeded, and cut into 1/4-inch dice

1 large spring onion, thinly sliced (approximately 1/2 cup)

1/2 cup grape tomatoes, sliced in half lengthwise

1/2 cup lightly salted roasted peanuts, chopped coarse-fine

1/2 cup loosely packed cilantro leaves, chopped coarse-fine

1/4 cup loosely packed thai basil leaves (about 16 leaves), chiffonade (leaves stacked, tightly rolled, and very thinly sliced

Dressing:

1 tablespoon canola oil, sesame oil, or 1 1/2 teaspoon of each

1/4 cup vegan fish sauce

1 tablespoon fresh lime juice (or to taste–I like a fairly pronounced lime flavor)

1 tablespoon agave nectar or natural sugar

2 cloves garlic, minced

Sea Salt

Freshly ground black pepper

In a 1-quart saucepan over medium-high heat, bring water or stock to a simmer. Add quinoa and a pinch of salt, stir, cover loosely, and simmer for 10-15 minutes or until the water has mostly evaporated; quinoa will be tender and slightly. Alternatively, cook, covered, in the microwave on high power for 4 minutes, stir, and then repeat for two additional 2-minute intervals.

Empty the cooked quinoa into a non-reactive bowl or container with a lid. When quinoa is no longer steaming, but is still quite warm, add remaining salad ingredients and set aside. In a small bowl, whisk together the dressing ingredients, seasoning to taste with salt and pepper. Pour the dressing over salad ingredients, and toss gently to coat. Adjust salt and pepper if necessary. Refrigerate several hours or over night for best flavor.

Note: though this recipe is too new to be in The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes, which was just published, it does include more than 150 similarly fresh and flavorful ones that you’re sure to love.

April 25, 2011May 9, 2011 by betsy

Vegan Grilled Radishes and Spring Greens with Maple Curry Vinaigrette

I’m thrilled to share a sneak preview of the first of several recipes from my brand new cookbook, The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes which hit the stands just this week.

I chose this grilled radish salad for several reasons, including that it is spring personified. But also, I love to utterly transform an ingredient through an unexpected cooking method; in this case, grilling these humble, but ravishing red root veggies. Not a radish fan? Not so fast! You have never had radishes like these!

The drizzle of Maple Curry Vinaigrette complements the earthy sweetness of these slightly caramelized beauties just perfectly. And the peanut garnish? Well, you be the judge!

Yield: 4 servings

Salad:
8 large red radishes, ends trimmed, and halved lengthwise
1 tablespoon olive oil
1/2 teaspoon curry powder
Pinch sea salt

Maple-Curry Vinaigrette:
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 tablespoon maple syrup
3/4 teaspoon curry powder
Pinch garlic powder
Pinch sea salt

To serve:
2 cups spring salad greens
1 tablespoon chopped roasted peanuts

1. Salad: Heat an oiled grill pan over medium-high heat. While the pan heats, prepare the radishes.
2. In a small bowl, whisk together the olive oil, curry powder, and salt. Taste and adjust seasoning if necessary. Add the radishes and toss to coat.
3. Arrange the radishes on the hot grill pan, cut-side down, placing them close together. Grill for 2 1/2 minutes, then turn 90 degrees and grill for 2 1/2 minutes more or until slightly caramelized with nice grill marks. Baste with the remaining curry-oil mixture.
4. Turn the radishes over and cook for another 2 1/2 minutes or until they develop grill marks, basting again. The radishes should be tender, but not soft. Transfer to a plate and allow to cool slightly.
5. Maple-Curry Vinaigrette: In a small bowl, whisk together the vinegar, olive oil, and maple syrup. Add the curry powder, garlic powder, and salt to taste, whisking well to combine.
6. To serve: Arrange the greens on 4 plates. Top each with 4 radish halves, drizzle each with one quarter of the dressing, and sprinkle evenly with the peanuts.

Cookbook Ordering Information:

For 150 or so more recipes for eating deliciously and compassionately this spring, summer, and all year ’round, I’ll hope you’ll consider purchasing a copy of the cookbook for your very own.

To purchase on-line, visit Amazon or Barnes & Noble. You can also contact me for a Trade Sheet to take to the bookseller of your choice with your personal request to stock the book.

Locals have a couple of additional options: if you can attend the official Launch Party, Book Signing and “Incredible Edibles” Exhibition on May 21, 2001, from 7-9 at Mayer Fine Art Gallery in Norfolk, we hope you will buy a book there. But, if you can’t make the party, you can now purchase the book at Prince Books in downtown Norfolk. Visit the store website or email owner, Sarah Pishko, at sarah@prince-books.com.

February 8, 2010February 10, 2011 by betsy

Vegan Sesame-Crusted Tofu with Crispy Kale

Serves: 4

I like to build meals around greens and this ultra-clean version is one inspired by seeing lots of recipes for “kale chips.” I call it “Crispy Kale” and serve it as a vegetable rather than as chips, though it is good enough to eat as a snack. Just watch the salt, as it takes a tiny amount when prepared this way; plus, miso is quite salty on its own. Isn’t the kale lovely paired with the white fluffy noodles (or rice) and golden sesame-crusted tofu?

1-2 tablespoons light miso (miso is very salty, but it has great body, so choose your proportion accordingly)

4 tablespoons vegetable stock

1 tablespoon soy sauce

1 tablespoon rice vinegar (unsalted/unseasoned)

1 tablespoon brown sugar

squirt of fresh lemon juice

optional: a pinch of Five Spice Powder (if you want a more Chinese flavor)

1-16 ounce box, extra firm tofu, pressed, drained, and sliced crosswise into 4 equal pieces

1 1/2 teaspoons olive oil

1 1/2 teaspoons sesame oil

white sesame seeds

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

January 26, 2010February 10, 2011 by betsy

Vegan Lemon-Ginger Baby Bok Choy with Sweet Potato Cubes and Caramelized Spiced Cashews

Yield: 2 generous servings

A little tangy, a tiny bit sweet, and just a touch spicy, this well-balanced bright green and orange dish of contrasting textures goes together in a snap and is as pretty as it is nutritious. I think it would be really nice paired with baked or sauteed sesame-crusted tofu.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

January 13, 2010July 21, 2010 by betsy

Vegan Chicken and Green Beans in Coconut Milk over Vegan Curried Couscous

Yield: 2 servings (easily doubles)

Tonight was cold and I was a little weary, so I craved a warming meal that didn’t require a trip to the grocery store. I decided to make dinner using only what I had on hand in the pantry, fridge and freezer. This desperation dinner turned out to be a meal that I’ll return to again and again. The white chicken strips, onion and coconut milk playing off the bright green beans and the golden-yellow couscous are lovely in their simplicity. Beautiful, fragrant, tasty and healthy, this dish is more than the sum of its parts.

Vegan Chicken and Green Beans in Coconut Milk:

1 tablespoon olive oil
1/2 of a medium yellow onion, halved and slivered
4 ounces of Meal Starters chicken strips, thawed (you may substitute 4 ounces chicken-flavored seitan or tempeh, the latter recommended by a reader who felt the sweet coconut milk and natural bitterness of the tempeh were tasty complements to each other)
1 cup fresh or frozen green beans
3/4 cup coconut milk (I use lite)
juice of 1/2 of a lime
1 tablespoon raw or brown sugar
coarse sea or kosher salt

In a large cast iron skillet over medium-high, heat oil to shimmering. Saute onion, stirring frequently, just until it softens. Add vegan chicken, green beans and coconut milk. Cook, stirring frequently, just until ingredients are warmed through and green beans are bright green and crisp-tender. Stir in remaining ingredients and simmer just a minute to to combine flavors. Serve warm over warm couscous (recipe follows).

Vegan Curried Couscous:
1/2 cup vegetable broth
1/4 cup sliced scallions
1/2 cup couscous
1/4 cup golden raisins
1 tablespoon olive oil
coarse sea or kosher salt
freshly cracked black pepper
1/2 teaspoon curry powder

In a medium saucepan over medium-high heat, bring broth and scallions to a boil. Remove from heat and stir in couscous and golden raisins. Cover and let sit for 5 minutes. Fluff with a fork while stirring in olive oil, salt, pepper and curry powder.

January 10, 2010February 10, 2011 by betsy

Vegan Grilled Hearts of Romaine Salad with Vegan Chinese Mustard Dressing and Vegan Five Spice and Lime Roasted Cashews or Peanuts

Yield: 2 salads with leftover dressing (dressing recipe makes 8 servings)

This, my favorite new salad, was inspired by three restaurant dishes. One was a grilled salad from a local pub that was good but the Romaine wasn’t caramelized enough and it wasn’t served with anything very interesting in the way of dressing or garnish. The others, a Caesar salad with addicting spicy cashews on top (the only part I could eat) and a mound of haystack fried potatoes with a dreamy Chinese mustard sauce, were both served at the fantastic China Grill in South Beach. So, I decided to grill the Romaine lettuce typically used in a Caesar salad and replicate both the nuts on that salad and the mustard sauce from the potato dish, making it into a dressing. I didn’t want to use peanut butter as the creamy base, as I wanted the flavor to be more Chinese than Thai, so I decided on tahini which, though I usually associate it with Mediterranean food, is a sesame paste and sesame is a common ingredient in Chinese cooking. I think the result is fantastic–in fact, I ate both salads for lunch today–and hope you will too.