September 13, 2026September 13, 2026 by betsy

Spinach, White Bean & Cauliflower Vinaigrette (vegan/plant-based)

Spinach, White Bean & Cauliflower Vinaigrette (vegan/plant-based)

Yield: 4-6 servings

I created this emergency dinner when I needed a vegan compliment to the Italian pescetarian dish my husband was preparing for himself and a dinner guest, and wanted to make it from what I had on hand.

I used homemade black olive vinaigrette–I would share the recipe except I don’t remember exactly what I did–but any vinaigrette would likely be lovely.

This beautiful, balanced one-dish meal goes together in a flash and is delicious hot, cold, or room temp.

12 ounces frozen riced cauliflower
2 cups, gently packed baby spinach
1-15 ounce can cannellini beans, rinsed and drained
3 to 4 tablespoons vinaigrette (add sea salt, black pepper, and red pepper flakes if dressing is not salty/spicy enough)
Optional garnishes: minced fresh basil or parsley, olives, shredded plant-based parm (we like Follow Your Heart), toasted or raw pinenuts

Place cauliflower in a large microwave safe bowl and microwave for about four minutes. Break up gently with a fork. Place spinach on top and microwave for another minute or two until slightly wilted. Fold together with cauliflower. And beans and vinaigrette, and fold again until well combined. Serve garnished as desired.

September 7, 2026September 7, 2026 by betsy

Carrot Salad with Chili Crisp (vegan/plant-based)

This salad could scarcely be quicker or easier, not to mention beautiful, delicious, and nutritious.

We served it recently at a neighborhood potluck, and it travels well and plays so nicely with others, adding a bright pop of color, unexpected flavor, and healthful crunch.

Note: My first experiment with this recipe concept involved roasting–and ruining–the carrots. Carrots are sweet enough a right out of the ground, and roasting them not only rendered them cloyingly sweet but destroyed that wonderful raw snap.

When I was a kid, my mother insisted that we eat carrots with a particular roasted dish on her rotating repertoire. But, she let me choose whether I wanted mine raw or cooked. I chose raw then…and still do.

Carrot Salad with Chili Crisp
(vegan & plant-based)
Yield: 6-8 servings

1 pound carrots, thinly sliced on the diagonal (I purchase waffle cut carrot “chips” in a bag, as the increased surface area encourages more dressing to cling to each slice)
4 green onions, thinly sliced
3 to 4 tablespoons extra virgin olive oil
1 tablespoon chili crisp (or to taste)
Sea salt to taste (approximately 3/4 teaspoon)
Garnish: approximately 2 tablespoons sesame seeds (I like the “tuxedo” or mixed black and white variety)

In a large bowl, gently toss together carrots and green onions. In a small bowl or cup, whisk together oil and chili crisp. Drizzle over carrot mixture, sprinkle with sea salt, and gently toss again until evenly distributed. Sprinkle with sesame seeds and serve. If not serving immediately, cover and chill, sprinkling with sesame seeds just before serving.

May 4, 2026May 6, 2026 by betsy

Strawberry-Balsamic Chocolate Chip Sheet Cake w/ Basil Creme Fraiche (vegan/plant-based)

Yield: 12 servings

This combo is like chocolate dipped strawberries meet caprese salad. Sound weird? I promise it’s not…or if it is, you won’t care!

Ultra-moist, this dessert is my take on the 3-ingredient so-called “dump cake” made with cake mix, pie filling, and eggs for which I substitute aquafaba.

I add lemon juice to the batter to balance the sweetness and balsamic vinegar for a savory undertone, along with vanilla and almond extracts for depth. Chocolate chips are so pretty and tasty dotting the top.

To my topping of 2-ingredient lazy gal’s plant-based creme fraiche, I add minced fresh basil. It is undeniably savory and a bit unexpected–if I were a dog, one ear would definitely go up–but, to me, it’s addictingly so.

I garnish each piece of cake with a sprinkling of chocolate chips and a sprig of basil for a serving of summer personified.

Strawberry-Balsamic Chocolate Chip Sheet Cake w/ Basil Creme Fraiche

Aquafaba from 1-15 ounce can chickpeas (reserve chickpeas for another use)
1 box strawberry cake mix (13.25 to 15.25-ounces)
1 21-ounce can strawberry pie filling
Juice from 1/2 medium lemon
2 teaspoons balsamic vinegar
2 teaspoons vanilla extract
1 teaspoon almond extract
Zest of 1 medium lemon
1/2 cup chocolate chips
Basil Creme Fresh (recipe follows)
Garnish: chocolate chips and basil sprigs

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan. In a large bowl, stir together all ingredients, except chocolate chips, topping and garnish, until completely combined. Transfer to prepared pan and gently smooth top. Sprinkle with 1/2 cup chocolate chips. Bake for 30-35 minutes or until top is set, and a toothpick inserted in center comes out clean or with barely any moist crumbs clinging to it. *Cool, cover, and refrigerate for at least a couple hours before serving. Serve topped with a dollop of basil creme fraiche, a sprinkling of chocolate chips, and a sprig of fresh basil. *Note: This cake is a bit sticky once cooled, and refrigeration reduces the tacky factor.

Basil Creme Fraiche

1 cup vanilla Greek style plant-based yogurt (I like Silk brand)
1 cup fairly firm plant-based whipped topping (I like Cocowhip)
2 tablespoons minced fresh basil

Gently fold together in a medium bowl until completely combined. Cover and refrigerate until serving time.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
@vegan_community

April 1, 2026April 1, 2026 by betsy

Black Forrest Mousse made with Greek Vanilla Yogurt (vegan & plant-based)

Black Forrest Mousse made with Greek Vanilla Yogurt (vegan & plant-based)

I enjoy a carton of Silk brand Greek Vanilla Yogurt EVERY morning with a banana–Urban eats the tips (Patsy turns up her nose)–and I reuse the cartons at home and school for paint.

For some reason, I had been craving a dessert made of the yogurt, cherry pie filling, and chocolate chips. I could see it, feel it, and taste it in my mind.

Bob surprisingly thought it sounded good, too, so we invited a friend to join us, I swirled it together and piled it into coupe glasses before walking the dogs, and when I returned, three of us enjoyed a serving on the deck in lieu of dinner (shhh!).

You can devour it immediately or let it chill and set up for a slightly firmer treat. Either way, it is like a cross between cheesecake and soft-serve. So easy and pretty.

Note: Bob bought Lily’s brand chocolate chips sweetened with stevia by accident. He is picky about “fake” sweetener–and many times I have reiterated that stevia is a real plant–but he actually thought the chips tasted like his beloved Dove dark chocolates and I thought they were perfect, but I drink granulated stevia in my chai every morning.

Black Forrest Mousse made with Greek Vanilla Yogurt (vegan & plant-based)

Yield: 6 servings

4-5 ounce containers vegan Vanilla Greek Yogurt (I use Silk brand)
1 cup cherry pie filling (I use Lucky Leaf brand “lite”)
1/2 cup vegan semi-sweet or dark chocolate chips + more for garnish (I use Lily’s sugar-free semi-sweet made with stevia)

In medium bowl, fold together yogurt and cherry pie filling for a swirled appearance. Stir in chocolate chips except garnish. Divide among 6 parfait or coupe glasses. Enjoy immediately or refrigerate 30 minutes to an hour to allow to set-up for a cheesecake-like texture. Serve garnished with a few additional chocolate chips.

#vegan #veganism #veganrecipes #plantbasedrecipes #foodstylist #recipedeveloper #foodphotography

@veganchefs
@vegan_community

October 26, 2025October 26, 2025 by betsy

Krunchi Kimchi Slaw (vegan & plant-based)

This slaw is the best date: low maintenance, travels well, plays well with others, and everyone loves it!

There’s only one draw-back: it is just a little pungent in the aroma department. But that’s not a problem if everyone eats some…and they will!

Krunchi Kimchi Slaw (vegan & plant-based)
Yield: 10-12 servings

8.5 ounces shredded cabbage with or without carrot (I purchase a bag of slaw mix)
16 ounces kimchi (I use Cleveland Kitchen’s Mild Vegetable Kimchi)
1/4 cup thinly sliced green onions (I use just the green part)
1-2 tablespoons hot chili crisp
Optional Garnishes:
Finely Chopped Peanuts
Fried Rice Noodles
Toasted Coconut
Tuxedo (black & white) Sesame Seeds

In a large bowl, using two forks, toss together all ingredients, except garnishes, until well combined. Serve immediately, garnished as desired, or cover tightly and refrigerate until serving time and garnish just before serving.

July 10, 2025July 10, 2025 by betsy

Luscious Pina Colada Mousse or Pie Filling (healthier/vegan & plant-based)

In the summer, I spend a lot of time alone in my studio, so I love to create small gatherings of friends for connection and conversation.

As an excuse for a July get together–not that I need an excuse–I researched what national food days are this month. It turns out that July 10 is National Pina Colada Day!

It has been scorching hot, so I wanted to offer a cool, creamy treat in the heat of the day that was pretty to boot. Plus, I wanted something quick that didn’t look that way.

The base of this recipe is a treat I eat daily with a banana for breakfast: *Silk brand vanilla Greek yogurt! It must be the Greek version in the dark blue packaging for the dense and creamy texture, almost like cheesecake.

You can spoon the filling into a crumb crust for a true tart (make 2 times the recipe), but I think it is prettier crustless in martini glasses, especially for Pina Colada Day.

Luscious Pina Colada Mousse or Tart Filling (healthier/vegan/plant-based)
Yield: 4 servings

1/4 cup coconut rum or rum
1 tablespoon cornstarch
1-20 ounce can crushed pineapple, really well drained in a strainer or colander (reserve juice for another use)
3-1/3 cup cartons Silk brand vanilla Greek yogurt
1/2 cup thawed So Delicious Cocowhip
1/4 cup shredded unsweetened coconut
Optional but recommended: 1/4 teaspoon each coconut and rum extract
Garnishes:
4 teaspoons shredded unsweetened coconut
4 maraschino cherries, drained

In medium saucepan, whisk together rum and cornstarch, stir in well-drained crushed pineapple, place over medium heat, stirring constantly for about 2 or 3 minutes until very thick. Cool to room temperature. In medium bowl, gently fold together yogurt, Cocowhip, 1/4 cup coconut, optional extracts, and cooked pineapple mixture. Divide mixture between four serving bowls–I like martini glasses–and garnish each with 1 teaspoon shredded coconut and a maraschino cherry. Refrigerate until serving time.

*I reuse the plastic containers in my studio.

#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 #pinacolada

@veganchefs
@vegan_community

June 22, 2025June 22, 2025 by betsy

Luscious & Loaded Greek Hummus (vegan/plant-based)

Beautiful, colorful, nutritious, and cooling and hydrating to boot, this is a perfect summer food alert…

I will likely not ever entertain again without making:

LUSCIOUS & LOADED GREEK HUMMUS!

Do the minimal chopping in advance, and it goes together in a breeze. Simply spread prepared or homemade hummus on a long platter, being sure to leave swirls to catch golden pools of olive oil.

Then–and I think an S-curve is prettiest–generously sprinkle with:

*halved grape tomatoes marinated a couple hours in a drizzle of olive oil, chopped garlic, sea salt, and freshly ground pepper;
*chopped cucumber (from a friend’s garden);
*diced red onion (I bought pre-chopped); *green or black olives;
*optional but recommended vegan feta (Follow Your Heart brand is virtually indistinguishable from dairy);
*optional toasted pine nuts;
*tiny or torn basil leaves (I used Thai basil);
*a generous swish of olive oil over the top;
*and a mere whisper of sea salt and freshly ground black pepper.

That’s it! Serve with cucumber slices to maximize crunch, color, and hydration, and to provide maximum scoopage. Don’t ask a carrot stick or a bell pepper strip to do a cucumber slice’s job!

#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
@veganchefs
@vegan_community

June 19, 2025June 22, 2025 by betsy

Quick Lemon Bars with “Cheesecake” Topping (vegan/plant-based)

Pretty, cool, and refreshing, these easy bars take the edge off summer heat and humidity.

The base for the recipe is making the rounds on Pinterest, prepared by combining an angel food cake mix and lemon pie filling. But I leaned full-on into lemon.

And I don’t care what anyone says, the batter does NOT separate into a crust and filling as it bakes. In fact, the texture is a bit odd: a tad gummy and spongy.

BUT chilling mostly solves that issue, and topping the bars solves the rest. They ended up reminding me of a slightly and pleasantly sticky lemon brownie, and I will make them again…but I am not tossing out my traditional lemon bar recipe, as these are something altogether different.

Quick Lemon Bars with “Cheesecake” Topping

1 box lemon cake mix (make sure it is plant-based, but most are)
1-20 ounce can lemon pie filling (make sure it is plant-based, but most are)
“Cheesecake” Topping (recipe follows)
12 thin lemon slices
Garnish: 12 mint leaves and/or a few berries if desired. Preheat oven to 350 degrees. Lightly spray 9 x 13″ pan with non-stick spray, line with a piece of parchment paper or foil if desired (not necessary), and spray again. By hand or on low speed of an electric mixer, combine mix and filling thoroughly without overbeating. Spread into prepared pan. Consistency will be a little spongy. Spray hands with nonstick spray and pat into corners if necessary. Bake 30 minutes. Cool on wire rack. Cover and chill. Slice into 12 pieces, top with a couple tablespoons filling, garnish, and serve. Refrigerate any leftovers.

“Cheesecake” Topping

4-5 ounce cartons Silk brand Greek style vanilla yogurt (or use whatever brand you prefer, but make sure it is Greek style)
1 cup So Delicious Cocowhip (or your favorite plant-based whipped topping)

Gently fold together in a medium bowl. Cover and refrigerate if not using immediately.

#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

@veganchefs
@vegan_community

April 13, 2025April 13, 2025 by betsy

Minestrone Verde with Pistachio Gremalota (vegan & plant-based)

Minestrone Verde w/ Pistachio Gremolata
Yield: 8 servings

This burst of spring in a bowl is as quick and easy as it is nutritious thanks to a combination of fresh, frozen, and canned ingredients, including nine green vegetables. *Note: You can substitute fresh or frozen green beans and peas; just adjust cooking time and add about 1 cup vegetable stock.

2 tablespoons olive oil
1 bunch green onions, thinly sliced
6 celery hearts, diced
8 ounces diced green bell pepper
1 bunch asparagus, cut in half, bottom half discarded and remainder cut into 1-inch pieces
10 ounce bag shaved Brussels sprouts
4 ounce can mild green chilies with juice
1 tablespoon 21 Spice Salute (from Trader Joe’s but can sub 1/2 teaspoon each 6 dried Italian-leaning spices, e.g.: basil, marjoram, oregano, tarragon, thyme, rosemary)
2 large cloves garlic, minced
Sea salt to taste
*15.5 ounce can green beans, undrained
*15.5 ounce can green peas undrained
5 ounces baby spinach
10 ounce bag riced cauliflower, cooked in bag according to directions
15.5 ounce cannellini beans with liquid
1 tablespoon tomato paste
2 tablespoons sweet pepper brine (or sub bread and butter pickle brine),
15-ounce can lite coconut milk, 1/2 cup dry white wine, e.g. chenin blanc-viognier

In large soup pot over medium, heat olive oil to simmering. Add all raw ingredients + green chilies, spices, garlic, and sea salt to taste, and saute 3 to 5 minutes or so until tender. Add remaining ingredients, one at a time, stirring well, and cook until spinach is wilted and flavors are married. Adjust salt as desired. Serve hot topped with Pistachio Gremalota.

Pistachio Gremalota

Stir together equal amounts chopped parsley, lemon zest, and chopped pistachios, about 2 tablespoons each.