by betsy

Vegan Shitake, Cucumber & Herb Salad

Yield: 6-8 servings

The salad for a lite Greek meal we served friends on Saturday night was this cool, crunchy and refreshing rendition. With its fresh herbs from my garden and skin-on cucumber cubes, it is emerald green and as cooling to look at as it is to eat.

1 pint shitake mushrooms, stemmed and the caps thinly sliced
1 cucumber, skin left on, cubed
6 tablespoons walnut or olive oil
1/4 cup fresh lemon juice
3/4 cup fresh minced herbs, either equal parts or any proportions you choose (I used chives, parsley and the most dill)

Combine vegetables in a shallow medium-large non-reactive bowl. In a small bowl, whisk together oil and lemon juice an drizzle over veggies. Sprinkle with herbs, salt and pepper. Toss gently and check for seasoning. Cover and chill if not serving immediately. Serve chilled or at nearly room temperature.

Source: Adapted from Food Network Magazine, June 2010. Essentially, I made the salad as directed, only I doubled the dressing and herbs and added the cucumber.

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by betsy

Vegan Maple-Cornmeal Pancakes with Minted Strawberries

Yield: 8 pancakes

The dessert for our lite Greek dinner mentioned in the previous several posts was a very simple mixture of local fresh strawberry halves combined with spearmint chiffonade from our garden and drizzled with a little balsamic reduction. It may sound odd, but it was divine. I had some of the mixture sans balsamic reduction left over and I woke up this morning with, for some reason, those beautiful berries as a topping for cornmeal pancakes on my mind. And they had to be cornmeal, not just any pancakes. As I devoured a tall stack of 4 of them, I knew my instincts about combining the cornmeal with the strawberry-mint mixture had been spot-on. I do love summer!






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

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by betsy

Vegan Apricot-Almond Pancakes with Vegan Cream Cheese and Apricot Preserve Filling

Yield: 8 pancakes

Our weather has been absolutely schizophrenic this spring. One day, it’s chilly, damp and windy and the very next its 88 degrees with brilliantly blue skies. Consequently, my meals have been similarly varied. Sunday morning was, though sunny, quite windy and cool. Perfect for a last wintry breakfast hurrah.

If you follow this blog, you know that I make weekend pancakes a lot and that I stir into the batter all kinds of ingredients and top them with a variety of special syrups. But I never fill them. That is until I now. They seemed to cry out for a simple vegan cream cheese and apricot preserve filling. And after tasting the end result, I see why. Boy, oh boy, are you in for a treat. In this case, I recommend plain maple syrup to perfectly complement the pancakes and their filling, but not compete. I made an apricot-maple syrup that I wasn’t wild about, so save yourself the trouble and the disappointment. They are much better–delicious in fact–without it.

½ cup whole wheat flour
½ cup self-rising flour
2 tablespoons granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
1 1/2 cups unsweetened soymilk (plain or vanilla soy milk would also be good–regular or lite)
1/2 teaspoon real almond extract or to taste
1 cup finely diced plump dried apricots (they should be nice and moist even though technically “dried”)
1/2 cup sliced almonds
Vegan butter and/or vegetable oil for frying
Vegan Cream Cheese
Apricot Preserves (buy the most wholesome brand you can find with as few additives as possible)
Maple Syrup
Optional Garnishes: a whole or half dried apricot and a sprinkle of sliced almonds per serving

Preheat oven to warm. In a medium mixing bowl, place first 5 dry ingredients. Make a well in the center and pour in soymilk and almond extract. Whisk together until well combined. Then stir in diced apricots and sliced almonds with a spoon or fork. In a large cast iron skillet or griddle over medium-high heat, melt 1 tablespoon of the vegan butter, oil or a combination. (I like a combination: the oil reduces chances of burning while the butter contributes flavor.) Using a 1/4 cup measure, make pancakes, two at a time. Cook two-three minutes on the first side until you get a nice rise, a few bubbles appear, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Add butter and/or oil to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining butter and pancake batter. To serve, spread 4 of the pancakes with about 1 tablespoon of vegan cream cheese. Spread another tablespoon of apricot preserves over that. Top with remaining pancakes and serve warm with maple syrup and a garnish of a whole or half of a dried apricot and a sprinkling of sliced almonds.

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by betsy

Vegan Iced Mocha Soy Latte a la Starbucks

Okay, I admit it: I am a Starbucks junkie. I know they are “corporate giants,” but, come on, they always have soymilk and, as of May 1, they started offering any of their addicting frappucinos with soy. Plus, they are socially conscious and they offer their employees health insurance.

But, alas, I think their drinks are pretty expensive. No, I don’t have to order a venti, but the grande just doesn’t seem like quite enough. So, I go for a while and then I cut myself off. When I do, I satisfy my craving with this concoction that I created which, at least to me, comes pretty darn close to an SB Iced Mocha Soy Latte.

This recipe makes a large quantity, so I mix it up in one of those covered plastic containers meant for storing and pouring cereal. I keep it on the bottom shelf of the refrigerator door for easy access. In fact, our old refrigerator is in our garage, so I keep it there. In the morning, I grab my backpack, camera, sketchbook and insulated cup of ice and fill it up on my way to the car (or scooter).

2 cups water
1 to 1 1/2 cups regular or decaf instant coffee (use a good brand for maximum flavor satisfaction) 8-12 individual packets of Splenda (or the equivalent of your favorite sweetener)
1/3 cup regular or lite coffee syrup in your favorite flavor (I like hazelnut)
3 cups chocolate or chocolate lite soymilk
8 cups (a half-gallon) unsweetened soymilk (plain or vanilla, regular or lite, would also be good; just adjust sweetener accordingly)

In a large container, whisk coffee into water until completely dissolved. Whisk in Splenda and coffee syrup. Then whisk in both soymilks and chill. Enjoy over ice or soy ice cream as a float. (I have tried blending it with ice, but it gets a little too crystal-y for my taste.)

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by betsy

Vegan Cheesy Swiss Chard-Stuffed Acorn Squash

Yield: 4 servings

The produce looked so good in the market today that I loaded up and, realizing that I had probably purchased more than I could cook while it was still at it’s peak, started devising ways to combine the different veggies. This acorn squash and chard dish is even more than the sum of its farm-fresh parts. The sweet squash is an ideal foil for the tangy-salty greens, both of them creamy in their own luscious ways. And the light crunch of buttery bread crumbs is the perfect finishing counterpoint.








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

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by betsy

Vegan Angel Hair Pasta with Orange Bell Pepper, Kale, Grape Tomatoes, Fresh Basil and Lemon

Yield: 4 Servings

Arriving home late one night this week and virtually starving, I fortunately had some leftover finely chopped kale in the fridge and enough other fresh ingredients and pantry staples to create a beautiful and nutritious dinner on the fly. It was equally as delicious–if not more so–as lunch today. When lots of fresh veggies are used, a little higher-calorie pasta can go a long way. I think angel hair cooks up particularly creamy.









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

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by betsy

Vegan Fresh Strawberry-Mint Pancakes with Vegan Balsamic-Maple Sryup

Yield: 8 pancakes

Hooray–strawberry season in Eastern Virginia is here! A few of the ingredients in these farm stand-fresh pancakes may sound a little odd, but you’ll just have to trust me: the end result is spectacular. These are not IHOP’s strawberry pancakes. Not even close. Instead, they are healthy, beautiful and sophisticated, but not bizarre.

1 1/2 cups unsweetened soymilk (plain or vanilla soy milk would also be good–regular or lite)
1 tablespoon balsamic vinegar
½ cup whole wheat flour
½ cup self-rising flour
4 tablespoons self-rising cornmeal (or cornmeal mix)
2 tablespoons granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
pinch garlic powder (you don’t necessarily want to be able to identify the garlic flavor, but rather lend a certain savoriness to the batter)
1 cup finely diced fresh strawberries
approximately 4 fresh mint leaves, stacked, tightly rolled, and thinly sliced to make chiffonade
Vegan butter and/or vegetable oil for frying
Balsamic-Maple Syrup (recipe follows)
Optional Garnishes: sprigs of fresh mint and whole fresh strawberries

Preheat oven to warm. In a small bowl or cup, whisk together soymilk and balsamic vinegar. set aside to curdle, which will happen almost immediately. Meanwhile, in a medium mixing bowl, place next 7 dry ingredients. Make a well in the center and pour in soymilk mixture. Whisk together until well combined. Then stir in diced strawberries with a spoon or fork. In a large cast iron skillet or griddle over medium-high heat, melt 1 tablespoon of the vegan butter, oil or a combination. (I like a combination: the oil reduces chances of burning while the butter contributes flavor.) Using a 1/4 cup measure, make pancakes, two at a time. Cook a couple of minutes on the first side until you get a nice rise, a few bubbles appear, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Add butter and/or oil to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining butter and pancake batter. Serve warm with Vegan Balsamic-Maple Syrup, a sprig of fresh mint leaves and a perfect whole strawberry if desired.

Vegan Balsamic-Maple Syrup:
1/2 cup finely diced fresh strawberries
1/2 cup pure maple syrup
1 1/2-2 teaspoons balsamic vinegar
approximately 4 fresh mint leaves, stacked, tightly rolled and thinly sliced to make chiffonade
a few grounds of fresh black pepper

Whisk all ingredients together and heat gently in a saucepan on top of the stove or in the microwave. Two intervals of about 30 seconds in the microwave will do the trick.

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by betsy

"Cheesy" Vegan Zuccini with Vegan Crumb Topping

Yield: 4 servingsThis recipe was inspired by a chicken dish my mom used to make. Though I didn’t eat the chicken, even as a vegetarian, I loved the filling that she stuffed just under the skin. It was made of zucchini, Swiss cheese, torn up bread cubes and eggs. My vegan version relies on a tasty homemade Swiss “cheese” sauce, doesn’t include eggs, and uses bread crumbs to create a crunchy topping that contrasts beautifully with the creamy zucchini.

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

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by betsy

Vegan Kale, Grape Tomato and Swiss "Cheese" Pizza with Rosemary-Garlic Olive Oil

Yield: 2-7 to 8-inch pizzasAs this recipe proves, pizza can attain health food, rather than junk food, status.

After a wonderful lunch on Saturday of a beautiful potato pizza and gorgeous salad prepared by my good friend, Trish Pfeiffer, and enjoyed on her sun porch, I was craving pizza something fierce.

If you follow this blog, you know that I am a fan of “CPK Pizza Dough.” However, I was out of all-purpose flour–shocking, I know–but was determined to make homemade dough. So I used half whole wheat and half self rising flour, but still used the same amount of yeast called for in order to achieve a tiny bit more “puff.” My husband, the meatatarian, and I both loved it. Don’t misunderstand, though, these were not “thick crust” or “deep dish” pizzas–not even close.

In the fridge was a big, tight bunch of curly kale just begging to be used. So, I minced it in the food processor, sauteed it in a little olive oil until tender with just a few crispy bits, and spooned it over a homemade Swiss “cheese” sauce. Next, I nestled grape tomato halves into the kale in a pinwheel design, dotted the top with a tiny bit more “cheese,” and dabbed the surface and rim of the crust with olive oil into which I had crushed some fresh rosemary from my garden and some minced garlic.

After a mere 11 minutes and the sounding of the smoke alarm (I really need new pizza stones, as mine have a pizza residue that sometimes smokes), the pies were perfection: a crispy-on-the-outside-tender-on-the-inside crust and a beautiful moist red, white and green topping bursting with fresh flavors, colors and texture.

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

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by betsy

Vegan Pumpkin Waffles

Yield: 2 4-part waffles that may be cut in half for smaller servings

The forecast for today predicts temperatures in the 90s but that didn’t prevent me from making very autumnal-sounding waffles fir breakfast. I had ordered several bags of dehydrated pumpkin powder this winter, but had never opened the packages and, for some reason, woke up with a burning desire to use some of it in waffles this morning.

The lovely golden powder is readily available from online sources; I order mine from Barry Farm and it is indispensable when you want that irresistibly homey pumpkin flavor, but not the moisture that comes with it. Hence, waffles are a perfect application, as they need to be crisp-tender.

Whipping up vegan waffle batter is a snap because it doesn’t require separating eggs, whipping the egg whites, and folding them in. Cooking the waffles, though, can be a tiny bit tricky just because you can’t see what’s happening inside the waffle maker. So, before making this or any waffle recipe, be sure you have a reliable waffle iron that you trust implicitly and that you follow the manufacturer’s directions to the letter.

Enjoy these pumpkiny waffles with plain warm maple syrup so that nothing overpowers their delicate flavor.

1/2 cup self-rising flour
1/2 cup whole wheat flour
1/2 cup dehydrated pumpkin powder (available online from Barry Farm and other resources)
4 tablespoons sugar
1 1/2 teaspoons pumpkin pie spice
pinch coarse sea or kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon white or apple cider vinegar
3/4 cup unsweetened, plain or plain “lite” soymilk
3/4 cup water
1 tablespoon canola oil
Topping: warm maple syrup
Optional garnish: a strawberry and or chopped pecans or walnuts

In a medium mixing bowl, whisk together first seven ingredients. In a small bowl or 2-cup measuring cup, place baking soda and vinegar, causing soda to “fizz.” Add soymilk and water and whisk together. Make a well in the center of the dry ingredients and pour in soymilk mixture and canola oil. Whisk together just until completely combined. Set batter aside to rest for 10 minutes. Meanwhile, preheat oven to low and prepare waffle iron according to manufacturer’s directions. Cook two full-size 4-part waffles, one at a time, using half of the batter for each, according to the manufacturer’s directions for your particular waffle maker,. Remember to spray the cooking surfaces with nonstick spray between each waffle. Keep the first waffle warm in the oven until ready to serve. Because the flavor of these waffles is delicate, they are best served with warm unadorned maple syrup and an optional strawberry or sprinkling of nuts.

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