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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by betsy

Vegan Indian Pigeon Peas over Fragrant Vegan Rice

Yield: 4 servings

A recipe in a culinary magazine inspired this fragrant, tasty and beautiful dish, perfect for when fresh produce is not at its peak. After reading the recipe I cut it out, but misplaced it. So I didn’t have the option of consulting it while cooking. However, I’m pretty sure there were not tomatoes in the original, but I had a leftover cup and I’m always in search of ways to add color and nutrition to the food I enjoy. As for all the rest, I seem to recall that coriander and cumin were among the spices used. But I can’t even remember if it called for coconut milk. Regardless, I love my version and hope you will too.

1 tablespoon canola oil
1 tablespoon coriander seeds (or, in a pinch, 1 teaspoon of ground coriander)
1 tablespoon cumin seeds (or, in a pinch, 1 teaspoon of ground cumin)
1 small chili pepper, seeds and membrane removed, very finely chopped (or 1/8-1/4 teaspoon red pepper flakes–NOT chili powder)
1 yellow onion, finely chopped
2 large cloves garlic, sliced or minced
1/2 teaspoon turmeric
1 cup petite diced tomatoes in juice
1 can coconut milk (not Cream of Coconut; I use “lite”)
1 can pigeon peas, drained (rinse and then drain if desired)
1-2 teaspoons vegan butter (I like Earth Balance)
coarse sea or kosher salt, if needed (go easy on additional salt)
Fragrant Vegan Rice (see recipe below)
Garnish: cashew halves and pieces and/or finely chopped fresh cilantro

In a large skillet over medium-high, heat oil until shimmering. Add corriander and cumin seeds and stir fry just until fragrant, about 30 seconds. Add chili pepper, onion and garlic and saute until softened. Stir in turmeric until completely distributed. (Note: if using the ground spices, add after onion has softened slightly.) Stir in tomatoes and coconut milk and cook, stirring occasionally, until reduced by 1/3-1/2 and thickened. Stir in peas and heat through. Stir in vegan butter just before serving. Check for salt and add only if needed. Serve over Fragrant Vegan Rice garnished with cashews and/or cilantro.

Fragrant Vegan Rice

2 cups water
coarse sea or kosher salt
1 stick cinnamon, broken in half
1 teaspoon cardamom seeds (you may use pods, but I like the seeds for a change, as they disperse throughout the rice)
2/3 cup basmati rice

In a large saucepan, bring first 4 ingredients to a boil, stir in in rice, reduce heat to a simmer, cover and cook for 15-10 minutes or until rice is tender and all water is absorbed/evaporated. Check periodically to make sure that rice isn’t sticking but, otherwise, leave undisturbed.

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by betsy

Vegan Corn Risotto

Yield: 2-3 healthy servings

If you read my Vegan Edamame Risotto post, you know that it was inspired by a dish our friend Jeff Berger ordered at The Green Onion in Virginia Beach last Friday night. He pronounced his dinner, which included a non-vegan corn risotto, “stellar.”

A couple of tiny tastes–just for research–of his creamy-fluffy mound of rice and sweet corn created a powerful craving in me. But I thought I had no corn, so I made an edamame version, which was on the money.

Still, though, I wanted to try the corn. The next day, I found a bag hidden in the freezer, so I made it again. Another keeper! Though the frozen corn was very good, I can’t wait to try the dish this summer when our fresh corn is in season.

As with the edamame version, the flavor of the risotto is largely dependent on stock, so be sure to use one that is very flavorful, but not too salty, as both the flavors and salt become concentrated as the stock cooks down. This happens quickly and, before you know it, you are adding more stock and what seems like protracted hands-on cooking time, “evaporates.”

1 tablespoon olive oil
2/3 cup rice
1 shallot, finely chopped (or about 2-3 tablespoons of finely chopped onion)
2-3 cloves garlic
4 cups vegetable stock
1 cup white wine (I used a Pinot Grigio)
(or 5 cups vegetable stock)
1/4 cup nutritional yeast
coarse sea or kosher salt to taste (you may not need any if your stock is adequately salted)
freshly ground black pepper to taste
optional: 1 teaspoon vegan butter (I like Earth Balance)
optional: 1 tablespoon soy or coconut milk creamer
generous 1/2 cup of fresh or frozen corn (if fresh, just cut it right off the cob, raw)
optional garnish: a sprinkling of nutritional yeast and snipped chives

In a large cast iron skillet or pot over medium-high, heat olive oil to shimmering. Add rice and, toast, stirring frequently. When barely, golden, add shallot and garlic and continue cooking until the color of the rice is a light golden brown. Meanwhile, heat stock and white wine to a bare simmer. Once the rice is the desired color, start adding half cups of the liquid to it, simmering while stirring frequently until almost all moisture is evaporated. Repeat until all liquid is used, which should take about 30 minutes. Be careful that, as the rice becomes creamy, it doesn’t stick to the pan. Lower heat if necessary. After about 15 minutes of cooking, stir in the optional soy sauce and nutritional yeast along with the salt, if needed, and pepper. After about 25 minutes, stir in the edamame and finish cooking the risotto, adding the optional vegan butter and creamer very near the end. Serve warm topped with a sprinkling of nutritional yeast and, if desired, snipped chives.

Note: if you prefer a risotto with a lighter color and less pronounced rice flavor, don’t toast the rice first.

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by betsy

Vegan Pina Colada Pancakes with Vegan Coconut Cream-Maple Rum Syrup

Yield: 8 pancakes

I’m not sure from whence inspiration comes, but yesterday I suddenly thought that if I didn’t make pina colada pancakes this morning, I would simply burst. So, at 10:30 last night, after dropping my husband off at home following a dinner out, I drove to the grocery store to pick up a few ingredients.

The dried pineapple is perfect in these cakes because it doesn’t add unwanted moisture, but it does add the most delightful nuggets of pleasant chewiness. (Don’t confuse dried pineapple with the candied stuff that is probably alone responsible for the widespread aversion to fruitcake.) I thought of soaking the pineapple in rum, but I really like the toothsomeness of the dried pieces. However, feel free to soak away.

We’re not big rum drinkers (accept in the occasional mojito), so we don’t have it around our house, but if you do, by all means consider substituting it for rum flavoring. Just be careful when you heat the syrup that you don’t accidentally flambe yourself.

½ cup whole wheat flour
½ cup self-rising flour
4 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; I chose soymilk over coconut milk because of the former’s thicker body)
1 1/2 teaspoons rum extract
1 cup flaked coconut (fresh or packaged–sweetened or unsweetened)
1 cup fairly finely diced dried pineapple (not the candied kind used in fruitcakes)
Vegan butter and/or vegetable oil for frying
Vegan Coconut Cream-Maple Rum Syrup (recipe follows)
Optional Garnish: approximately 4 tablespoons of additional flaked coconut (fresh or packaged, sweetened or unsweetened, raw or toasted) and 1/2 maraschino cherry per serving

Preheat oven to warm. In a medium mixing bowl, place first 5 ingredients. Make a well in the center and pour in soymilk and rum extract. Stir together with a fork until well combined. Stir in coconut and dried pineapple. 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 Coconut Cream-Maple Rum Syrup, a sprinkling of coconut and a half maraschino cherry on a pick.

Vegan Coconut Cream-Maple Rum Syrup:

4 tablespoons pure maple syrup
4 tablespoons Cream of Coconut (it’s vegan!)
1/2 teaspoon rum extract or to taste

Whisk together and heat gently; about 30 seconds in the microwave will do the trick. Note: you can make as much syrup as you like; just whisk together equal parts of the maple syrup and Cream of Coconut and adjust Cream of Coconut to taste.

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by betsy

Vegan Heritage Press: "Created by Vegans for Vegans and Those Who Want to Be"



I am proud to give a plug to a relatively new vegan publishing company right here in my home state of Virginia.

The folks at Vegan Heritage Press describe themselves as “an independent book publishing company founded in 2007 to publish quality vegan cookbooks and other publications that promote healthful living and respect for all life.”

To that end they “publish books that bring to vegan cooking new and inventive ideas that can delight longtime vegans, inspire newcomers, and intrigue the curious who want to improve their health and the world in general by cooking great vegan food.”

Check out their first two titles: Vegan Fire and Spice by Robin Robertson and American Vegan Kitchen by Tamasin Noyes. In the fall of 2010, look for Vegan Unplugged by Jon Robertson with recipes by Robin.

Here’s to the “little company with big ideas”–The Blooming Platter wishes you perennial success!

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