March 20, 2010July 21, 2010 by betsy

Vegan Green Pea Hummus

Yield: approximately 3 1/2 cups

Tofu ups the protein in this beautiful minty green version of hummus. The peas–fresh if you can get them, though frozen works perfectly well–lend a delicate earthy sweetness. And the lemon zest, olive oil and garlic and onion powders round out the flavors with depth and a little zing.

I love it served simply as a dip or spread with some kind of toasty chip, but I also love it in my Vegan Puff Pastry Sandwich Filled with Roasted Asparagus, Green Pea Hummus and Vegan Orange-Chipotle Mayonnaise.

12 ounces Silken firm tofu
16 ounces fresh or frozen peas, thawed
Zest of one lemon
Garlic and onion powder to taste (about ¼ teaspoon each)
Coarse sea or kosher salt to taste
Freshly ground black pepper
Optional: 2 generous tablespoons nutritional yeast
4 tablespoons olive oil
Serve with: pita, bagel or plantain chips. My favorites of the latter are spiked with chili, lime and salt and are available at some Hispanic markets.

Combine first 7 ingredients in the bowl of a food processor fitted with a metal blade. Puree until almost smooth and then drizzle in olive oil until very smooth. Refrigerate covered if not serving immediately. Serve with pita, bagel or plaintain chips. Of the latter, I love the ones seasoned with chili, lime and salt, available at some Hispanic markets.

March 16, 2010July 21, 2010 by betsy

The Art of the Vegan

The lovely Lauren Rogers Museum in my hometown of Laurel, MS, is holding an art auction for which they wanted artwork created by people with ties to the town. They asked my mom if I would be willing to make a piece and, of course, I was happy to. So they mailed me an 8 x 10″ canvas on which I could paint anything. I was stumped because I wanted it to be “pretty” enough to sell, but I’m not one to make merely decorative art. This image came to me, kind of all at once, but only after I’d been ruminating on an idea for a while. It’s an intentionally ambiguous statement about what we eat, what we don’t, what we protect and what we choose not to. I’d love to know what you think.

Art Credit: Untitled, by Betsy DiJulio, acrylic and mixed-media on canvas, 2010

March 13, 2010October 29, 2012 by betsy

Vegan Oatmeal Pancakes with Dried Cranberries and Pecans

Yield: 8 pancakes

I love oatmeal cookies with dried cranberries and pecans and, in my never-ending quest for new pancake varieties, I thought the cookies would translate beautifully into pancakes. I think they are spectacular in a homespun way and hope you agree.

1 cup less 1 tablespoon unsweetened soy milk (plain or vanilla soy milk would also be good–regular or lite)

1 tablespoon apple cider vinegar (white vinegar is fine too)

1/2 cup self-rising flour

1/2 cup whole wheat flour

3/4 cup oatmeal

2 tablespoons brown sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon, apple pie spice or pumpkin pie spice

3/4 cup dried cranberries

1/2 cup coarsely chopped pecans (toast in a dry skillet for a few minutes over medium-high if desired)

Vegan butter and/or vegetable oil for frying

Garnish: a few dried cranberries and pecan halves per serving

Preheat oven to warm. In a small bowl, whisk together soy milk and vinegar to make vegan buttermilk. In a medium mixing bowl, place next 7 dry ingredients. Make a well in the center of the dry ingredients and pour in soy buttermilk. Stir together with a fork until well combined. Stir in cranberries and chopped pecans. 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 see a few bubbles, get a nice rise 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 in an oven preheated to low, and repeat with remaining butter and/or oil and pancake batter. Serve warm with real Maple Syrup garnished as desired with dried cranberries and pecan halves.

March 13, 2010July 21, 2010 by betsy

High School Students "Eat Up" Presentation on Veganism

I feel like Michelle Pfeiffer in “Dangerous Minds” when her colleague asked her why she had decided to stay at their inner city school and her reply about her students was, “They gave me candy and called me ‘The Light.'” Mind you, I certainly don’t look like Pfeiffer and I hardly teach at an inner city school but, “They made me a banner and decorated it with hummus and nutritional yeast.”

I was overwhelmed!

Last Tuesday, Denise O’Connell, an award winning coach and P.E. teacher at our school, invited me to speak to one of her health classes on veganism. (Our CRS videotaped my presentation so she could show it to her other classes.) I made vegan chocolate chip cookies and a power point for the kids about what I call the “Big 3” reasons to adopt a vegan diet: personal health, environmental health, and animal welfare. They were a wonderful audience, asking some great questions, and I felt privileged to spend a good hour with them.

Yesterday, as I was returning to my classroom during a planning bell, I caught representatives from the class in the act of hanging this fun banner outside the art department. I said, “Oh, you guys, I’m sorry; I’ll pretend I didn’t see it.” And one of them sweetly said, “But you’re supposed to see it!” So I asked if they would mind posing for a photo and, though embarrassed to be in their P.E. uniforms, they generously agreed. They shouldn’t have felt self-conscious as they would be adorable in paper bags.

During my presentation, I had passed around the small shaker of nutritional yeast that I keep in my backpack (especially for movie popcorn) so that they could get a good whiff of its nutty, cheesy aroma. Many of them thought it smelled as yummy as we vegans do. I was so touched that among the wonderful drawings of fruits, veggies and even hummus with pita chips on the banner, was movie popcorn and a shaker of nutritional yeast.

They made my day! I feel so fortunate to teach where I do, with whom I do, for whom I do.

March 7, 2010February 10, 2011 by betsy

Vegan Raspberry-Maple Red Chard with Toasted Hazelnuts

Yield: 4 servings

This dish is simply beautiful accompanying just about anything.

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

March 7, 2010July 21, 2010 by betsy

Portrait of Red Chard

This is a stunning example of what I meant when I said that the winter greens where I shop have been ravishing. Held up against the sun as I did for this photograph, the veins of red chard look like a coral bark maple tree. We are so privileged to have access to food like this. Red chard needs very little done to it to be a beautiful and healthful side dish. However, it is extremely mild, so I infuse it with some strong, but compatible flavors, as in my Vegan Raspberry-Maple Red Chard with Toasted Hazelnuts.

March 7, 2010February 10, 2011 by betsy

Vegan Southwestern Ground "Beef" and Corn Quiche with Vegan Press-In Chili-Cornmeal Crust

Yield: one 8 or 9-inch quiche or four 4-inch tartlets (this recipe easy doubles and can be baked in a 9 x 13-inch pan, but adjust the baking time as the batter will be deeper and, hence, need a few extra minutes)

This rustic, but pretty, crowd-pleasing iteration of my go-to quiche is one of those “endless guises” I referred to when I posted the quiche recipe. This one is heartier because of the vegan ground beef, but it lacks greens, so be sure to serve some on the side. Expect this dish to pull a major disappearing act!

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

March 7, 2010July 21, 2010 by betsy

Vegan Muhammara Hummus

Yield: about 1 1/2 cups

Muhammara is one of my favorite dips or spreads, Middle Eastern or otherwise. Plus, it can be used to add a burst of flavor to soups, stews or, in this case, hummus. Don’t get me wrong, I have no complaints about the most basic hummus. But, I had some leftover Muhammara that needed to be used, a can of chick peas, and a need for something tasty to nosh on while watching the Oscar’s. And, so, Muhammara Hummus was born. It’s the best of both worlds: the subtle earthiness of creamy hummus gets a boost from robust Muhammara, and the latter is tamed a bit by the less assertive hummus. (The truth is, though, that you can substitute any tasty paste, like a vegan pesto.) To finish it off, I swirl the top with Pomegranate Molasses, a middle eastern condiment I fell in love with at a Turkish tapas restaurant in Washington, D.C. But if you don’t have it or can’t get it, drizzle with balsamic reduction or a little walnut or olive oil.

1-12 ounce can chick peas, rinsed and drained
5 tablespoons Muhammara (or the savory paste of your choice)
4 tablespoons walnut oil
1 tablespoon olive oil (or you can use all olive oil)
juice of 1/2 of a lemon
1 tablespoon dried parsley (or 3 tablespoons fresh minced parsley)
optional garnish: 1 tablespoon or so of pomegranate molasses, balsamic reduction or walnut or olive oil plus a lemon wedge
Fresh raw veggies, pita chips and/or small toasts

Place first 5 ingredients in the bowl of a food processor fitted with a metal blade and process until smooth, scraping down sides as needed. Transfer to a serving bowl and swirl the top with the pomegranate molasses, balsamic reduction or walnut or olive oil. Garnish with a lemon wedge. Serve with fresh raw veggies, pita chips and/or small toasts.

March 6, 2010July 21, 2010 by betsy

Three Dog Morning

Today was a rare three dog morning at our house. I had gotten up to make Vegan Banana-Walnut Pancakes, and my place was quickly taken by our 11-year old Auzzie mix, Miss Pyttle. The pair ‘o Danes are always on the bed (even if it means that Joe or I is in the guest room), but Pyttle is usually sleeping outside the door at the top of the stairs where she can keep an ear out in all directions. So, I couldn’t resist recording–and sharing–this photo.

March 6, 2010July 21, 2010 by betsy

Vegan Banana-Walnut Pancakes with Buttery Vegan Brown Sugar-Walnut Syrup

Yield: 8 pancakes

Almost custardy in consistency, these banana-walnut pancakes would probably be good unadorned, but the syrup is the perfect accompaniment.

1 cup unsweetened soy milk (plain or vanilla soy milk would also be good–regular or lite), less 1 tablespoon
1 tablespoon apple cider or plain vinegar (I’ve used unseasoned rice vinegar in a pinch)
2 bananas, mashed
½ cup whole wheat flour
1/2 cup self-rising flour (the latter will yield slightly taller and a couple more pancakes)
4 tablespoons brown sugar
½ teaspoon baking powder
¼ teaspoon baking soda
1/2 teaspoon pumpkin pie spice, apple pie spice, your favorite similar spice blend or cinnamon
1/4 cup walnut pieces or chopped walnuts
Vegetable oil for frying
Buttery Vegan Brown Sugar-Walnut Syrup (recipe follows)

Preheat oven to warm. In a small bowl, whisk together soy milk and vinegar to make vegan buttermilk and set aside. In a medium mixing bowl, mash bananas. Add next 7 ingredients to the bowl and whisk to partially combine. Whisk in vegan buttermilk until batter is smooth except for small lumps from the banana and walnuts. In a large cast iron skillet or griddle over slightly lower than medium-high heat, heat 1 tablespoon of vegetable oil. (Normally, I like to combine the oil with vegan butter, but the sugar content from the banana makes burning a greater likelihood.) Using a 1/4 cup measure, make pancakes, two at a time. Cook 2-3 minutes on the first side until you get a slight rise and a few bubbles appear. (Because of the bananas in the batter, I recommend cooking lower and slower than normal in order to cook the center without burning the exterior.) Gently flip and cook another couple of minutes on the reverse. Add oil to keep the 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 Buttery Vegan Brown Sugar-Walnut Syrup.

Buttery Vegan Brown Sugar-Walnut Syrup:
2 tablespoons vegan butter
1/2 cup plain soy creamer
1/2 cup brown sugar
1/2 cup walnut pieces

In same skillet or a saucepan over medium high, melt vegan butter. Whisk in next three ingredients and cook, stirring frequently, until syrup thickens slightly. Add walnut pieces and cook, stirring, another 2-3 minutes. Serve warm.