June 7, 2026June 7, 2026 by betsy

Spinach Skinny Dip with a Southwestern Vibe (vegan/plant-based)

Yield: approximately 3 cups

A recent student trip to center city Philadelphia and many meals at Reading Terminal Market right next to our hotel inspired this dip. In particular, it was an order of vegan onion rings served with chipotle mayo at Fox & Son Fair Food that did it. That dipping sauce was face-plant worthy, but I kept imagining it with spinach along with onion. I had barely unpacked my suitcase at the end of the trip than I was in the kitchen, whipping up this Spinach Skinny Dip!

1 tablespoon olive oil
1 large onion, diced
Pinch sea salt
12-ounce package frozen chopped spinach
12-ounce package frozen riced cauliflower (or a second package of frozen spinach)
1/4 cup vegan cream cheese
1/4 cup vegan mayo
1/4 cup vegan mozzarella or similar white vegan cheese
1/4 cup vegan shredded parmesan (I like Follow Your Heart)
2 chilies in adobo, minced + a little adobo
1/2 teaspoon ground cumin
Sea salt and freshly ground black pepper to taste
Optional: juice of 1/2 to 1 lime, to taste
Accompaniments: potato or corn chips, raw vegetable strips, toasted pita triangles, or the like

Note: if you really want that onion ring decadence that inspired the dip, top it with a few canned fried onions, you know, of green bean casserole fame. Check to make sure they are plant-based, but they usually are.

Heat oil in large skillet over medium heat. Add onion and a pinch salt, and saute, stirring frequently, until onion is softened and lightly golden. Break up cauliflower into skillet, and stir until thawed and warm through. Repeat with spinach. Stir in remaining ingredients until cheeses are melted. Taste, adjust seasoning if desired, and serve immediately with chips, raw vegetables, and/or toasted pita.

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August 17, 2025August 17, 2025 by betsy

Quick “Baked” Onion Stuffed with Quick “Creamed” Spinach (vegan/plant-based)

Quick “Baked” Onion Stuffed with Quick “Creamed” Spinach
Yield: 1 serving (easily muliplies)

Recently, after 2 1/2 hours of research at the Outer Banks History Center in Manteo, NC, for two freelance jobs, I headed to Falling Leaves, our weekend home in Southern Shores a half hour away.

I stopped by the grocery store, as I had not had lunch and my digestion had been a little off for a few days. The suspected culprit was oil not changed frequently enough at a mom-and-pop establishment where I sampled fried green plantains and started feeling ill. I wanted something indulgent, but probiotic, for dinner.

As I perused the produce section, I decided on a cheater baked onion (in the microwave) with cheater creamed spinach (about 4 cups lightly packed fresh baby spinach microwaved with 2 tablespoons plant-based sour cream and stirred well to combine), spicy sauerkraut on top, and a mango-lime kombucha chaser.

To prepare the onion, simply peel it, cut a deep X in the top, place in a soup bowl and microwave on high for 5 minutes. The quadrants of the onion will open up like petals. Stuff with the above spinach mixture or as desired and serve!

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn#vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography

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December 15, 2024December 26, 2024 by betsy

Cheesy Creamed Spinach (vegan & plant-based healthful decadence)

I created this flavorful holiday-colored recipe last year for a Christmas brunch, and plan to reprise it this year, maybe with a sprinkle of pomegranate arils on top.

Cheesy Creamed Spinach

1 tablespoon olive oil or plant-based butter
1 medium yellow or white onion, diced
Pinch sea salt
1/4 cup water
2 large cloves garlic, minced
12 ounces fresh baby spinach leaves, processed in batches, until finely chopped (process and add as onions are finishing their sauté)
1 tablespoon flour whisked with 1 tablespoon cold water in a small container to make a slurry-paste
1/2 cup (4 ounces) Tofutti Better Than Cream Cheese (Plain or Smoked)
2 ounces plant-based cheese of choice (such as smoked gouda slices, torn into pieces, or shredded parmesan)
2 tablespoons nutritional yeast or 1 more ounce plant-based cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Optional garnish: sprigs of fresh rosemary or thyme

In large skillet, bring olive oil to shimmering over medium heat. Add onion and a pinch of sea salt, and sauté for about a minute. Add water, and continue cooking, stirring occasionally, until water evaporates and onion is very tender, about 3 minutes. Add garlic and sauté, stirring, for another 30 seconds to a minute.

Reduce heat to medium-low, process first batch of spinach leaves, and add to skillet, stirring well. When wilted, add second processed batch, and continue until all spinach is used. It will take about 3 to 4 batches in a large food processor.

Cook, stirring frequently, until most of moisture is released and evaporated. Add flour slurry-paste, stir well, and cook for a couple minutes, raising heat if desired. Add dollops of Tofutti Better Than Cream Cheese and the plant-based cheese of your choice, cooking, and stirring until completely melted and incorporated. Stir in nutritional yeast, black pepper, and garlic powder.

Serve immediately garnished, if desired, with a sprig of herbs, or cool, cover tightly, refrigerate until serving time, and reheat for 2 to 3 minutes in microwave.

*Created exclusively for #Tofutti Brands, Inc.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography

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July 20, 2021July 20, 2021 by betsy

Lettuce Pesto–Why Didn’t I Think of This Before? (Vegan & Plant-Based)

After a recent (vegan) Burger Night, we had all but 5 or 6 leaves of a head of red leaf lettuce left over. Yes, I could have made salads, but I am more of a slaw and mezze kind of gal.

I have made delicious kale pesto before and it suddenly occurred to me that lettuce is just another green and could be substituted. A stop by friends’ home and stroll through their bountiful garden left me with a small handful of mostly basil. I couldn’t wait to get home and whip it all into pesto for a TGIF mezze happy hour that evening with another dear friend.

It is so good, you may want to eat it as a little side dish!

Approximately 12 cups very loosely packed clean lettuce leaves, torn in half (I used all but a few, previously eaten, leaves of a head of red leaf lettuce)

1 very loosely packed cup basil leaves or mixed herbs or same amount lettuce leaves

3/4 cup roasted and salted sunflower seeds or pine nuts (I can rarely find the pine nuts in our grocery

3 large cloves garlic, peeled and halved

1/4 cup olive oil

Juice of 1 medium lime or lemon (start with a half and taste)

Sea salt and freshly ground black pepper to taste

Optional: 2 to 4 tablespoons vegan parmesan (I like Follow Your Heart, but didn’t use any in this recipe)

Place all ingredients in bowl of food processor and process until smooth, scraping down sides of bowl as necessary. Store in airtight container in refrigerator.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedpesto #veganpesto

June 17, 2021June 17, 2021 by betsy

Sichuan-Inspired Noodles in Hot Chili Oil with Spinach

Yield: 1 to 2 Servings

This lightening quick, nutritious, delicious, and colorful meal is satisfying on every level. Plus, if you care about such things, the entire enormous bowl is only 300 calories.

Simply heat together 2 handfuls fresh baby greens and an 8 ounce package shirataki noodles. Drain, place in a large bowl, and toss with 1/2 to 1 teaspoon soy sauce, just shy of 2 tablespoons hot chilli oil, fried chilies in oil, or hot chili crisp–available on the International Isle at the grocery store–and an optional dash crushed Sichuan peppercorns to tastw. Heap into a bowl and garnish with a smidge of the hot chili oil or crisp and a few roasted and lightly salted peanuts.

Dinner is served!

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodpornvegansofinstagram #vegansoffacebook #vegansofvirginia #veganchinese #plantbasedchinese

December 22, 2020 by betsy

Best White Bean and Kale Soup (vegan, plant-based, low-calorie, & low fat)

Yield: 4 servings

White Bean and Kale soup sounds so ho-hum, right? But this is the best I have ever had, much less made. And I find myself craving it. It is rivaled by its inspiration created by my dear friend, Sharon Clohessy, and enjoyed by her Solo Stove in front of her charming yellow beach cottage.

I started feeling poorly on the drive over to her house on a recent fall evening and, apologetically declined food and definitely wine. After a bit, though, I asked to try just a little soup. The warm, mildly fragrant silkiness of it was like good medicine. And when I finished that, I asked for a little more.

Sharon used 2 cans of Northern White Beans, one pureed for the base. I used pureed cooked cauliflower instead to produce a silky base that is still luscious but even lower in calorie. And its flavor is sweet and earthy. I actually used a bag of cauliflower hash mix which includes a modest amount of carrot and celery and lends subtle layers of earthy flavor.

For seasoning, Sharon cleverly used pesto. I only had olive tapenade on hand, and 2 tablespoons was all the added flavor this soup needed.

Previously, I tended to use the baby variety of kale for any recioe requiring greens, but it cooks away to almost nothing. Massaging the more sustantial curly kale leaves, as she did, takes just a few minutes, and is well worth the smidgen of extra effort before tearing the leaves into small pieces.

Best White Bean and Kale Soup

Yield: 4 servings

1 tablespoon olive oil
1 yellow onion, diced
2 garlic cloves, sliced or minced
1/2 teaspoon sea salt + more to taste
16 ounces chopped cauliflower or cauliflower hash mix which also contains carrots and celery
1 cup water
4 cups vegetable stock
1-15 ounce can drained Northern White Beans
1 small bunch curly kale, leaves massaged with your fingers as you rinse them, and torn into bite-size pieces
2 tablespoons vegan pesto or olive tapenade

In a large pot, heat olive oil over medium heat. Add onion, garlic, and salt, and saute, stirring frequently, until slightly softened; adjust heat as necessary. Add cauliower and do the same. Add water and cook, stirring frequently, until very soft, just a few minutes. Puree in large food processor, return to pot, stir in remaining ingredients, and simmer over medium heat until kale is tender. Adjust seasoning with salt. Serve in mugs (my choice) or bowls.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedwhitebeanandkalesoup #veganwhitebeanandkalesoup #plantbasedsoup #vegansoup

November 30, 2017December 1, 2017 by betsy

Vegan Smokey Bean, Pumpkin, and Kale Chili

Yield: approximately 10 1-cup servings

I am happy to share another recipe that uses a traditional holiday ingredient–pumpkin–in a dish that bears no resemblance to Thanksgiving or Christmas foods. I love holiday food as much as the next gal, but enjoy a break in between.

As a chili recipe, I don’t think this one needs a lot of preamble. However, I would say that what sets this recipe apart from the thousands of chili recipes out there, if I do say so, is the beautiful and careful balance of flavors–tangy, hot, sweet, and ever-so-slightly bitter–and textures–chewy, silky, and creamy. The velvety pumpkin soothes the acidity of the tomatoes and chilies in a magical way.

Plus it is bursting with healthful ingredients. And the whole pot is under 2,000 calories or less than 200 calories per 1 cup serving. That’s a whole lot of low calorie, low fat goodness.

Warm up with a cup!

Vegan Smokey Bean, Pumpkin, and Kale Chili

Note: All cans should be approximately 15 to 15.5 ounces:

2 tablespoons olive oil

1 medium onion, diced

1 bell pepper diced (yellow, orange, or red)

3 to 4 celery hearts, finely diced

1/2 teaspoon sea salt

3 to 4 large cloves garlic, minced

1 can fire-roasted tomatoes

1 chili in adobo sauce

1 tablespoon maple syrup

2 cans beans, rinsed and drained, any kind (I like a tri-bean mix plus cannelini beans)

1 can corn, drained

Optional: 1/2 bunch cilantro, tied with kitchen twine

1 can pumpkin puree

1 can green enchilada sauce, medium heat

1 package taco seasoning

1 tablespoon ground cumin

12 ounces beer or nonalcoholic beer

12 cups lighty packed baby kale (I don’t remove stems, but you can)

Up to 1 cup water

Optional garnishes: vegan sour cream, vegan grated cheese, sliced green onion, fresh or pickled sliced jalapeno, sprigs of fresh cilantro, roasted and lightly salted pepitas, corn chips, etc.

Heat olive oil in a large heavy pot like a Dutch oven over medium to medium-high. Add onion, bell pepper, celery, and a pinch of sea salt. Saute, stirring frequently, until softened. Add garlic, and saute, stirring, for 30 seconds. Then, simply add all remaining ingredients, except kale, bring to a light boil, lower heat, and simmer for about 30 minutes to allow flavors to meld. Add water to think if necessary. Remove cilantro. During the last 10 minutes of cooking, stir in handfuls of kale and allow to wilt. Serve in cups, mugs, or bowls garnished as desired.

March 10, 2016 by betsy

Day 19: Kale & Sundried Tomato Pizza AND Sherried Mushroom Bruschetta–“Cooking ‘The Blooming Platter Cookbook’ Julie & Julia Style”

(A sequential installment from Kim Hastings, my photographer friend and, along with her vet husband, owner of Independence Veterinary Hospital, who decided on her own to cook her way through The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes Julie & Julia Style for her omnivorous family as a strategy for more healthy eating.

Today I have a lot to write about, so grab a cup of coffee and get comfy. Tuesday night, Betsy DiJulio, the author of The Blooming Platter Cookbook, came to my house to cook with me!! So excited!!

Of course I did the usual when someone is coming over – vacuum up the dog hair, clean the bathroom (remember I have boys!) and clean my kitchen. But I wanted to impress so I chose an appetizer and a dessert from the book to make beforehand. I chose Orange-Espresso Chocolate Chip and Hazelnut Cookies. I followed the recipe exactly being super careful not to inadvertently put something non-vegan in them. Everything was going well until I went to get my coffee beans out to grind one teaspoon of espresso powder. I could not find them anywhere. I love those beans. I had bought them at a little coffee roasting shop on the way to Luray, VA – but they were nowhere. So I racked my brain to come up with an alternative. Finally I ripped open a little Keurig cup and ran it through my grinder to make it into powder. It worked! One teaspoon of “espresso” done!

Next step was the chocolate chips. That’s when I saw the word “vegan” before the words “chocolate chips”. Noooooo!! I had not even considered that my chips were not vegan. Since I didn’t have any idea where to start looking for vegan chips, I was not going to the store so I divided the dough in half. One half gets real chocolate chips and the other will be Orange “Coffee” Hazelnut Cookies. (Thankfully she brought an amazing dessert so we didn’t need them.) I did, however, bake a test batch before dinner and I must say that these cookies are incredible. I have a hard time believing that this dough does not have eggs. They bake up just like any other cookies. My son looked skeptical and politely declined them but later I found the half empty container on the counter so he must like them too.

Mushrooms with Sherry The appetizer I chose was Sherried Mushroom Bruschetta. I have been looking forward to trying this recipe for a while – it sounded so good! I loved putting this together with the obvious exception that I had to use my dumb food processor. Later in the evening I did learn that silken tofu is different than the refrigerated tofu I used but no matter – I think it came out great. [Betsy’s note: it was perfection!] I got a bit heavy handed with the red pepper flakes but no one seemed to mind. My son only had a problem with the gray color but once he tasted it, he was sold.

So now my preparations are done…until I sat down and read through the recipe we had chosen to make. The pizza dough for the Kale and Sundried Tomato Pizza takes two hours to rise! I decided if I didn’t take this part on by myself we would not be eating til 10 PM. Even though I have never made pizza dough, I put on the how-hard-can-it-be attitude and got busy. And it really wasn’t too hard. I did not cheat either. I really used wheat flour. I had bought this to make dog biscuits a while ago and it was sealed up in the back of my cabinet. Nothing flew out of it when I opened it so we were good to go.

As soon as I got the dough set up to rise, Betsy arrived. She came in with an amazing looking cake roll with salted caramel icing. OK we can skip dinner now! It turned out to be a girl’s night since my husband was out for the evening and my son left for his Krav Maga class. (Oh, before he left, he pulled out a container of pork BBQ leftovers from the fridge and starts eating it out of the container right there in the kitchen. I was cringing, hoping Betsy wouldn’t notice…but she did. She was so cool about though. And that’s my family!!).

Anyway we chose a wine and started cooking. She promised me I would love the kale but I was skeptical watching her cut it up. She insisted I try it raw. She ate hers, but mine ended up in the sink. Sorry! I couldn’t even pretend to like it raw. Not good! Next she started the “cheese.” This was not my area – you know how much I cheat with real cheese – so I stepped back and watched her make it. I loved it! Would I give up my cheese for it? No, but I really loved it.

Betsy Making Pizza Crust When the dough was done rising, she showed me how to press it out by hand into a circle. Then we prepared the pan to sauté the kale – I forgot to turn the burner on but that was the only glitch. We put the pizza together and got it into the oven. Then we got to just hang out, she met my turtle, Desiree, and we went outside to check out my herb garden. My dog Allie was already her best friend at this point. Before long the pizza was out of the oven and ready. We took some pictures (of course!) and then served it up.

My son was back from class at this point and joined us for dinner. We loved the pizza! Even with kale!! It was flavorful and salty and the kale was very tender. We agreed later it may have been too salty because I only had course sea salt and no grinder. [Betsy’s note: totally my fault; I cook with coarse sea salt and I just wasn’t careful–must have been the wine and the great conversation.] My husband was quick to point out the saltiness too when he tried it later – this from a guy who snacks on bouillon cubes?! Really?

The time finally came when I could try the cake she brought. OMG! So good! As soon as she posts that recipe I will be lifting it right off her website.

We had so much fun cooking and laughing together but the time came when she did have to get back home to her puppies. I loved learning so many new ways of cooking healthier. I love that she is so non-judgmental about my family’s food choices and is supportive of how I am incorporating her amazing recipes into my way of life. She is one of the sweetest, most gracious people I know and I am glad I can call her my friend. It really was a great evening.

~Kim Hastings

Kim Hastings

March 5, 2016 by betsy

Day 15: Indian Saag Dip–“Cooking ‘The Blooming Platter Cookbook’ Julie & Julia Style”

I thought I would try a little Indian cooking today so I chose the Indian Saag Dip. I read through all of the ingredients (and there are a lot of them!) and checked through my spice cabinet to see what I needed. Well this led to a complete reorganization of my spices because I couldn’t find anything I was looking for even though I could have sworn it was there.

So I lined them up in alphabetical order and was surprised to see what I really had. I needed turmeric and cardamon so I went shopping. Turmeric was no problem to find but cardamon was a whole different story. Since starting this challenge I find myself seeking out spice aisles searching for spices I have never heard of. I firmly believe that some can only be found in a secret vegan underground to which I am not invited. Well I finally found cardamon but the price – wow! I kept searching til I found what appeared to be buds of it for $5 on the Asian food aisle. Jackpot! I will simply grind it down myself. I must say it did look a bit sketchy grinding buds down in my kitchen.

The recipe goes on to tell me to get my piece of crap food processor out again – please can I have a break from this for just one night? I throw in the tofu and soy milk (yes I broke down and bought the soy milk) and it says to scrape down the sides as needed. Well with my processor once you are lucky enough to lock it in, you don’t unlock it til it’s done. My friends don’t believe it can be this bad. They insist I am being a total drama queen about this so I videotaped it tonight. Once you see it you will understand.

Oh and by the way if any of you run into my husband please tell him I would like a food processor for my birthday. Now he will look at you with a deer-in-the-headlights kind of look but that is just because buying women appliances or cleaning equipment is prohibited in this household. He will think this is a trick. I have taught both my boys (and my husband) that unless the woman specifically asks for it, you do not offer it as a gift. This became a hard and fast rule after my younger son let it slip that they were going together to get me a vacuum cleaner for Christmas one year. They really didn’t understand my reaction to this. Needless to say I did not get a vacuum. But just tell my husband this time I really am asking for one ok?

Now moving on…once all the ingredients were in the pan, the aroma was fantastic. The flavors came together so well – it was a nice variation from the dips we usually make. I will definitely try this one again.

~Kim Hastings

Kim Hastings