August 4, 2025August 4, 2025 by betsy

Cheesy Chorizo and Chickpea Casseole with Spinach (vegan/plant-based)

I created this recipe for my pals at Tofutti, though, truth be told, you can use any plant-based sour cream you prefer to make this quick-and-easy casserole. It is just as luscious straight off the stove as a dip or layered with chips and baked as a casserole for “Taco Tuesday”…or any other night of the week.

Cheesy Chorizo-Chickpea Casserole with Spinach
Yield: 4-6 servings

1 tablespoon olive oil
2 plant-based chorizo sausages, crumbled
1 cup pico de gallo
4 cups loosely packed baby spinach
1 cup Tofutti Sour Cream
1 cup shredded plant-based cheddar style cheese
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
3/4 cup drained chickpeas
30 Tostitos Scoops (about 3 cups) or similar chip
Garnishes: 4-6 tablespoons each Tofutti Sour Cream and pico

Preheat oven to 350 degrees. Grease an 8-inch casserole dish. In large skillet, heat oil over medium. Add chorizo and saute, stirring frequently, until lightly browned. Add pico and spinach, a handful at a time, stirring until slightly wilted after each. Stir in remaining ingredients, except garnishes, until heated through. Spoon 1/4 mixture in bottom of prepared dish. Cover with 1/3 chips. Repeat twice and finish with last fourth of chorizo mixture. Cover with foil and bake 20 minutes. Serve hot garnished with additional Tofutti Sour Cream and pico.

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August 2, 2025August 4, 2025 by betsy

Cheesy “Chicken” & Black Bean Casserole with Spinach (vegan/plant-based)

A hot and sticky July does not necessarily sound like warm casserole weather, but I was craving Mexican-inspired casseroles and created two this week, enjoying a serving each on different days and freezing the rest. Tofutti is publishing one and I am happy to share the other right here.

My versions boast two main sources of flavorful and chewy protein, two sources of colorful vitamins, and a sauce that will make you want to lick the skillet, which I highly recommend.

Pro-Tip: you need not bake the luscious mixture layered with chips as a casserole, but can serve it as dip with those chips instead.

Note: add 1/2 teaspoon chili powder if desired. I like chipotle, but it does bring the heat.

Cheesy Chicken & Black Bean Casserole with Spinach (vegan & plant-based)
Yield: 4-6 servings

1 tablespoon olive oil
8 ounces plant-based “chicken,” chopped or broken into small bite-size pieces (I use Tofurky)
1 cup pico de gallo
4 cups loosely packed baby spinach
1 cup plant-based sour cream
1 cup shredded plant-based cheddar style cheese
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
3/4 cup drained black beans
30 Tostitos Scoops (about 3 cups) or similar chip
Garnishes: 4-6 tablespoons + optional pico, fresh cilantro, roasted pumpkin seeds, etc.

Preheat oven to 350 degrees. Grease an 8-inch casserole dish. In large skillet, heat oil over medium. Add “chicken” and saute, stirring frequently, until heated through. Add pico and spinach, a handful at a time, stirring until slightly wilted after each. Stir in remaining ingredients, except garnishes, until heated through. Spoon 1/4 mixture in bottom of prepared dish. Cover with 1/3 chips. Repeat twice and finish with last fourth of “chicken” mixture. Cover with foil and bake 20 minutes. (Optional: Bake an additional 5-10 minutes uncovered if a “set” top is desired.) Serve hot garnished with additional Tofutti Sour Cream and pico.

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January 19, 2025January 19, 2025 by betsy

Kale, Corn & Coconut Milk Soup with Optional “Sausage” (vegan & plant-based)

As we in Coastal Virginia prepare for a January Arctic blast from Siberia(!), a warm-you-from-the-inside-out soup is on my mind. With inspiration from Mexican cuisines, redolent of cumin and coriander, this meal-in-a-bowl needs served with nothing other than a spoon. Enjoy!

Kale, Corn & Coconut Milk Soup (with optional sausage)
Yield: approximately 6 servings

2 tablespoon olive oil
1 small onion, diced
1 red or orange bell pepper, diced or thinly sliced
1/8 teaspoon each sea salt and freshly ground black pepper
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons ground coriander or to taste
1 teaspoon ground cumin, or to taste
2 links vegan sausage, preferably chipotle or chorizo flavored, sliced 1/4-inch thick
10 ounces frozen riced cauliflower, cooked according to package directions (I use the microwave)
2 cups cooked corn, canned (1-15.5 ounces, rinsed and drained), fresh, or frozen
2 cups vegetable stock
1-15.5 ounce can lite coconut milk
8 ounces chopped kale or baby kale
Optional garnishes: crumbled vegan feta, chopped parsley or cilantro

In large soup pot or Dutch oven, heat olive oil over medium. Add onion, bell pepper, salt, and pepper, and saute, stirring frequently, until softened, about 3 or so minutes. Add garlic and saute, stirring, for about 30 seconds. Add all remaining ingredients, stir well to combine, and bring to a gentle simmer for about 20 minutes to allow flavors to marry. Adjust heat as necessary throughout, stirring occasionally. Serve warm with a generous garnish of crumbled vegan feta and herby cilantro or parsley.

#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 11, 2024September 21, 2024 by betsy

Black Bean & Hominy Soup–An Asian-Mexican Explosion (vegan & plant-based)

On a school architecture trip to Chicago in May, I had occasion to slip into Seoul Taco for a tofu taco, which served to solidify my love of Asian-Mexican fusion cooking. So, with our turn to host our Starlight Supper Club coming up in June and my husband Jonesin’ for bulgogi b*** in lettuce wraps–mushrooms for me and the vegetarians–we settled on an Asian-Fusion menu.

Bob and I hosted this thrice-annual fete on a weeknight so my cousin visiting from Houston could join the clan, most of whom he had met previously. I am out of school for the summer, but he and I had a day hike planned that Wednesday, so my contributions needed to be quick and fuss-free. To fit the bill, I whipped up this unforgettable soup loved by all–even Bob–and a delectable Miso Blackberry Quick Cobbler, which I will share in another post.

Our Supper Club always serves buffet style no matter which one of the three couples hosts and no matter the menu, so in the soup went to our stainless steel “crockpot” on low for a streamlined and attractive serving solution.

However and to whomever you serve it, you will definitely want to add this one-bowl wonder to your repertoire:

Black Bean & Hominy Soup

Yield: 8 servings

1 tablespoon olive oil
1 small onion, diced, or about 1 cup
2 stalks celery, diced, about 1/2 cup
1 carrot, diced, about 1/2 cup
2 medium red, orange, and/or yellow bell peppers, diced, about 2 cups
Pinch sea salt
3 large cloves garlic, minced
1 tablespoon Asian chili crisp
1 tablespoon, minced ginger
2 teaspoons vegetable soup base or 1 large vegetable bouillon cube
2 teaspoons soy sauce
2-15 ounce cans black beans with juice
2-15 ounce cans, hominy, drained (we like the yellow for color)
10 ounces riced cauliflower, cooked (we buy a frozen package and cook it in its package in the microwave, per directions)
2-15 ounce cans fire-roasted diced tomatoes with juice
2 cans coconut milk (lite or regular)

Garnishes: plant-based sour cream, candied peppers, roasted & lightly salted ppumpkin seeds

In Dutch oven or large heavy-bottomed pot, bring olive oil to a sizzle over medium heat. Add onion, celery, carrot, bell peppers, and pinch salt and saute, stirring frequently, several minutes, until softened. Adjust heat if necessary. Add garlic and saute 30 seconds, stirring continually. Stir in remaining ingredients in order and let simmer 20 to 30 minutes, stirring occasionally, until flavors are married. Serve warm in bowls or mugs (pictured), garnished as desired.

Reese Lusk of **Lusk Studios** about to Get his Asian-Fusion On!

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

February 28, 2022February 28, 2022 by betsy

Red Bell Not-chos (vegan & plant-based)

Yield: 1 serving

Crunchy red bell slices replace tortilla chips in this decadent-but-not version of the classic, complete with melty cheese, and you won’t miss them.

I had planned to make Apple Not-chos, but Bob thought I asked him for a red and a green bell pepper instead of apples. They sound a lot alike don’t they? At any rate, the mistake turned out to be one happy and tasty accident.

Slice 1 red bell pepper 1/4″ thick and microwave for about 30 seconds.

What happens next is up to you!

I layered on the following in a shallow bowl and microwaved for another 30-60 seconds:

-2 slices Follow Your Heart Smoked Gouda (https://followyourheart.com/)

-4 ounces cubed Tofurky Sesame-Garlic Chick’n (https://tofurky.com/what-we-make/chickn/sesame-garlic/)

1 medium yellow onion, slivered and caramelized in 1/2 cup water, 1 tablespoon Luquid Aminos, and 1 tablespoon maple syrup

-1 tablespoon Herbs & Chive Tofutti Better Than Cream Cheese (https://www.tofutti.com/)

Top with:

-1/4 cup pico de gallo

-2 tablespoons fresh cilantro leaves

Serve immediately with a fork!

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodpornvegansofinstagram #vegansoffacebook #vegansofvirginia #thebloomingplatter #vegannachos #plantbasednachos #Tofutti #followyourheart #tofurky

July 28, 2021July 29, 2021 by betsy

A Pair of Sensational Summer Dips/Salsas/Salads: Black Bean & Peach + Sweet Corn (vegan/ plant-based)

If summer gives you peaches and corn…

Last night, Bob and I hosted an impromptu happy hour retirement party for a dear friend, Linda Francis, who finally took the plunge with a swandive out of our school system and into Virtual Virginia as a history teacher.

Our easy menu is as summary as it gets with Claudia Cksimano, a retired teacher friend, and her husband bringing the broccoli salad from my Blooming Platter cookbook. I contributed I a purchased baba ghannoush, served in a martini glass, along with a Black Bean and Peach Salsa and what we fondly refer to as David’s Corn Dip. He was a guest at the party but had to work during the day, so I did the honors and he approved.

On the side, I served sliced cucumber and orange bell pepper strips, as well as two healthy- ish types of chips: a nacho-flavored cauliflower triangular chip and a round Garden of Eaten chip made of chickpeas and such.

All of it was a huge hit and I am pleased to share the new recipes here.

Black Bean and Peach Salsa

Yield: 8 appetizer or 4 side salad servings

1 can black beans, rinsed and drained

1/2 red bell pepper, diced

2 medium peaches, pitted and diced

1/2 mecium yellow or red onion, diced

1/4 cup favorite salsa, drained

1 to 2 cloves garlic, peeled and minced

Juice of 1/2 lime

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Sea salt and freshly ground black pepper to taste

Several hours before serving, combine all ingredients and refrigerate until serving time. Serve with cucumber slices or your favorite chips or crackers. This is also delicious served as a side salad.

David’s Sweet Corn Dip (cold or hot)

Yield: 8 appetizer or 4 side salad/side dish servings

3 cups fresh corn kernels, any variety, or 1-15.5 oz can yellow corn + 1-15.5 oz can white corn, drained

1/4 cup grated white vegan cheese, like mozzarella style

1/4 cup grated vegan cheddar cheese

1/4 cup favorite salsa, drained

1/4 cup vegan sour cream

1/4 cup vegan mayonnaise (I use Walton Farms no calorie)

1/4 to 1/2 teaspoon ground cumin

1/4 to 1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Sea salt and freshly ground black pepper to taste

Combine all ingredients and refrigerate until serving time. Serve with cucumber slices or your favorite chips or crackers. This is also delicious served as a side salad or hot side dish. For the latter, simply microwave until bubbly.

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July 11, 2021July 11, 2021 by betsy

Freedom Fusion Backyard BBQ Quesadillas–Assert Your Independence! (Vegan/Plant-Based)

Independence Day in the US is July 4. With leftover barbecue beans and slaw–standard menu items–but not wanting to enjoy them the same way we had on the holiday, I decided to make a quesadilla which I joking call Feedom Fusion, a blend of this American holiday fare with a favorite Mexican preparation.

There is no real recipe here. I just used the beans as the filling and the vinegar-based slaw on top. The beans were a jazzed up version of canned barbecue beans with ketchup, mustard, molasses, brown sugar, vinegar, and garlic and onion powders, baked at 350, uncovered, for an hour.

The slaw was similarly simple: vinegar, escabeche brine, garlic and onion powders, celery seed, sea salt and pepper, etc.

I found a 10″ tortilla in Kroger that is only 50 calories, which really appeals to me, though it may not matter to you. They are billed as high fiber and I cannot tell the difference between them and the 150 calorie version except they may be a little thinner, which is great by me.

I simply sprayed my skillet with nonstick spray, laid the tortilla in the skillet, spread the beans over half, folded it over, and cooked it for a couple of minutes on each side over medium heat. I then piled the slaw on top, drizzled it with no-calorie ranch dressing from Walton Farms that I had been sent to sample, and topped it with halved cherry tomatoes, pineapple chunks, and some jalapeño slices that were still floating in the escobeche brine, a homemade version gifted from Betsy Hardy, a dear friend.

That’s it: a flavor combo more explosive than Fourth of July fireworks.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedquesadilla #veganquesadilla #plantbasedjuly4 #veganjuly4 #plantbasedmexican #veganmexican

June 29, 2021June 29, 2021 by betsy

Cauliflower Nacho Hack (vegan, plant-based, lite, and quick)

Yield: 1 serving (easily multiplies)

Every so often in a restaurant, I will gaze longingly at a big laden pile of nachos, but the truth is that, even when faced with a big platter of the vegan variety, I really don’t want to eat all that business. So I devoted this pretty and healthful take. This quick version feels decadent and tastes delicious, but won’t weigh you down.

1-1.5 ounce bag Rhythm brand Crisp Cauliflower Bites (I buy them at Kroger)

1/4 cup shredded vegan cheese (I like a mozz, but cheddar is great too)

2 tablespoons Pico de Gallo

2 tablespoons vegan sour cream or creamy dressing (I use Walton Farms Chipotle Ranch with 0 calories)

Garnish: fresh sliced cucumber, halved cherry tomatoes, and thinly sliced red onion (you could also add or sub sliced black olives and sliced green onion)

Pour crispy Cauliflower Bites onto plate, top with cheese, microwave 45 seconds–Bites will not become soggy or chewy–top with pico and sour cream or dressing, garnish as desired, and serve immediately.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasednachos #vegannachos #plantbasedcauliflower #vegancauliflower #waltonfarms

October 13, 2020October 18, 2020 by betsy

Green Apple Pico de Gallo (atop “white cheddar” nachos)–vegan & plant-based

Not your typical fall fare, this cleaned-up-bar-food celebrates autumn’s apple bounty and may be an all-time favorite flavor combo.

I used green apples, but red or a combination would be lovely too. Choose your favorite sweeter or more tart variety; all will be delicious, just with different flavor notes. Some recipes add honey/agave and apple pie spices, but I prefer it without, though a pinch of allspice is nice.

The “white cheddar” nachos were inspired by a food blogger describing a meal in a Nashville restaurant. I literally had to make my version the same night.

I use vegan shredded mozzarella, though smoked gouda sounds delicious and fall-like too. And, for the chips, I deep fried vegan eggroll wrapper triangles because nothing is crisper or more textured. But use whatever chips you like and the dish will still be a favorite.

After frying and draining the triangles, I spread them on a plate, topped them with the cheese, popped them in the microwave for 1 minute, and then spooned a generous portion of the bright and zesty pico over the top, a perfect counterpoint to the rich, melt cheese and ever-so-slightly oily chips.

I think the pico is best made and refrigetated a few hours before serving so the flavors marry nicely.

Green Apple Pico de Gallo

2 green apples, stemmed, cored, and diced

Juice of 1 lime

1/2 teaspoon sea salt

1/4 cup diced cantaloupe or red or green grapes (for a sweet note and a texture contrast)

Optional: pinch ground allspice

1/4 cup diced red onion

1 jalapeno, stemmed. cored, seeded, and very finely chopped

2 tablespoons minced fresh cilantro

1 teaspoon finely chopped garlic (1 large clove)

Pour lime juice over apples and sprinkle with salt to prevent the oxidation while you prepare/assemble other ingredients. Then stir all together, taste, adjust, and serve or refrigerate, covered, to allow flavors to marry.

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