September 24, 2009July 21, 2010 by betsy

Vegan Stuffed Shells (plus Vegan Alfredo, Vegan Spinach Pesto and Veggie Marinara)

School + homework + extracurriculars = potentially harried evening meals. With school back in session, my goal this month for my “Veggie Table” column in The Virginian-Pilot was to provide busy families with a trio of meat-and dairy-free make-ahead sauces that can be combined in myriad ways for tasty and health-conscious mid-week meals, including stuffed shells. If the unsolicited praise from my carnivorous and skeptical husband and bachelor friend David are any indication, couples and singles will love these recipes too.

Since the flavors of the Mediterranean are universally popular, I decided to create three colorful Italian sauces: an Alfredo, a Spinach Pesto and a Marinara. Did I say meat- AND dairy-free? You bet I did. I trimmed loads of fat, calories and cholesterol from the silky Alfredo sauce by working a little alchemy with tofu and soy milk (you won’t believe it until you try it!). Cashews help impart a rich buttery taste.

And while basil is a reasonably healthy food, I use mostly spinach in my pesto for an even greater nutritional wallop without losing the sauce’s characteristic bold green color, texture and flavor. Similarly, as pasta sauces go, marinara is light, healthy and naturally vegan. But I turned up the vitamin volume in such a sneaky way that even veggie-phobic diners will be none the wiser. A puree of carrots and red bell pepper, along with onion and garlic, form the base of this vibrant sauce. The warm colors of the vegetables blend right into the fire roasted tomatoes without altering the taste, unless to make it even more mouth-watering.

Earn top marks regardless of how you complete this assignment: toss them alone or in combination with the pasta of your choice; follow my easy recipes for scrumptious stuffed shells three ways; or follow your own mix-and-match instincts.

Vegan Alfredo Sauce
Yield: approximately 2 ½ cups

1-12.3 ounce box Silken firm tofu (make sure it is the Silken variety)
1 cup unsweetened soy milk (not plain, as it is too sweet)
Juice of one lemon
3 cloves garlic
½ cup lightly salted cashew halves and pieces (don’t omit—they impart a rich buttery taste)
1 teaspoon garlic salt
1 teaspoon onion powder
Generous pinch ground coriander
Generous pinch nutmeg
Generous pinch white pepper (or black pepper if you don’t mind specks)
1 tablespoon olive oil
Salt to taste

Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, scraping down sides of bowl as needed. Heat and use immediately, or store for a few days in an airtight container in the refrigerator. Use as you would any Alfredo Sauce or see my recipes for Vegan Stuffed Shells. If desired, sprinkle some chopped smoked almonds over dishes made with this sauce for the traditional “bacon-y” flavor.

Vegan Spinach Pesto
Yield: approximately 1 ½ cups

10 ounces fresh baby spinach, rinsed and dried
1 cup lightly packed fresh basil leaves, rinsed and dried
3-4 garlic cloves
1 cup lightly toasted walnuts halve or pieces (toast in a dry skillet over medium to medium-high heat for a few minutes, stirring frequently)
1 teaspoon nutritional yeast (optional, but I highly recommend—available at health food stores and some supermarkets)
Juice of one lemon
1/3 cup olive oil
Generous amount of salt to taste (necessary to bring out flavors)

Place about ¼-1/3 of the bag of spinach in the bowl of a food processor fitted with a metal blade. Process until finely chopped. Continue adding spinach through the shoot, quickly, with motor running until all has been incorporated, scraping down sides as necessary. Stop processor and add remaining ingredients, except oil. Then turn motor on and stream in oil through the shoot until a thick bright green paste forms. Avoid over-processing at each stage. Check for salt and adjust if necessary. Heat or otherwise use immediately, or store for a few days in an airtight container in the refrigerator. Use as you would any pesto or see my recipe for Vegan Alfredo-Spinach Pesto Stuffed Shells.

Veggie Marinara Sauce
Yield: approximately 4 cups

1 small-medium onion, peeled and cut into chunks
3-4 cloves garlic
1 cup raw baby carrots or peeled carrot pieces
½ large red bell pepper, stem, seeds and membrane removed
1 tablespoon olive oil
1-14.5 ounce can fire roasted crushed tomatoes
½ can water
2 tablespoons maple syrup
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch garlic salt
Pinch onion powder

Place first four ingredients in the bowl of a food processor fitted with a metal blade. Process until a smooth pulpy paste forms, scraping down sides of bowl as needed. Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion mixture and sauté, stirring frequently, for about 10 minutes or until the vegetables are no longer raw, and some of the moisture has evaporated. Lower heat if necessary to prevent sticking. Add remaining ingredients and continue to simmer for another 10-15 minutes or until flavors have melded and sauce is heated through. Use immediately, or store for a few days in an airtight container in the refrigerator. Use as you would any Marinara Sauce or see my recipe for Vegan Stuffed Shells. Combine this sauce with a little of my Vegan Alfredo Sauce for a creamy tomato sauce.

Vegan Stuffed Shells
Yield: approximately 4 servings

Approximately 16 jumbo dried pasta shells
1- 12 ounce package Smart Ground Veggie Protein Crumbles (or use your favorite vegan ground meat substitute)
Vegan Alfredo Sauce
Optional: Vegan Spinach Pesto
Veggie Marinara Sauce

Fill a large pot with water, salt generously—you want it to taste like ocean water—partially cover, and bring to a boil over medium-high heat. Add shells and boil gently for approximately 15 minutes. Drain, rinse with cold water, and drain again. Meanwhile, heat Crumbles in microwave or on top of stove, according to package directions. Mix the Crumbles with the Alfredo Sauce, the Marinara Sauce, or a combination of Alfredo Sauce and Spinach Pesto in a ratio of about 1 part sauce to 2 parts meat or until a creamy mixture that loosely holds its shape is formed. Oil the bottom of a baking dish, cover with a generous layer of Veggie Marinara Sauce, and nestle shells into the sauce. If desired, lightly and decoratively drizzle additional Veggie Marinara Sauce over the Vegan Alfredo or Alfredo-Spinach Pesto Stuffed Shells, or drizzle Vegan Alfredo Sauce over the Veggie Marinara Stuffed Shells. Cover and heat in a preheated 350 degree oven for 20 minutes or just until warm throughout. Or cover and heat in the microwave. Serve immediately.

September 24, 2009July 21, 2010 by betsy

The Blooming Platter Business Cards

The purpose of this post is to give a shout-out to graphic artist extraordinaire, Holly Evans, who recently designed business cards for me.

No one could have been more thoughtful about what The Blooming Platter is, who I am, and how to represent both. I thought I wanted an actual logo with a quasi-feminine retro look, so she gave me some designs in that vain. But she loves the photos on The Platter and feels that they are a hallmark of the site. The next time we met, she surprised me by presenting a design based on one of my photos that looks like a “blooming platter,” borrowing both the lozenge-shaped elements and the color scheme from my banner in order to give a nod in a retro direction. A little burlap lends an earthy-organic look which I also wanted. The resulting print identity is far superior to anything I could have imagined. I think it’s perfect, don’t you?

Holly can be reached at hollyevans@cox.net. I couldn’t recommend her more highly as both a graphic designer and a wonderful person to know.

Thanks for everything, Holly!

September 20, 2009July 21, 2010 by betsy

Vegan White Bean Quesadillas Alfredo

Yield: 2 servings

Here, I use the topping for my Vegan White Bean Nachos Alfredo as a filling for Italian quesadillas–delish!

1 tablespoon olive oil
1/2 small-medium yellow onion, diced
1/2 orange bell pepper, stemmed, seeded and diced
2 cloves garlic
1-15 ounce can white beans, drained
4-6 sundried tomatoes in oil, diced
approximately 1/2 cup pitted and quartered Greek olives (the flavor of these is very pronounced, so you may prefer fewer or to use them as a garnish)
1/4-1/3 cup fresh parsley, minced
optional: a few basil leaves, chopped (I didn’t have any, so I didn’t add, but it would be good)
Coarse sea or kosher salt to taste
Freshly ground black pepper to taste
approximately 3/4 cup Vegan Alfredo Sauce (see recipe below)
2 whole wheat tortillas
1 tablespoon vegan butter (I like Earth Balance)

Optional Garnish: Vegan Spinach Pesto (see recipe below) or Veggie Marinara Sauce, parsley sprigs or basil leaves, and/or a tiny slice of Roma tomato or olive halves

In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion, bell pepper and garlic and saute, stirring frequently, until they just start to turn golden. Add beans and heat through, stirring frequently. Add remaining ingredients and stir just to combine. Remove from heat. Transfer to a bowl. Wipe out skillet, return to burner, and heat the tablespoon of vegan butter to shimmering. Meanwhile, on a flat surface, spread each tortilla with a couple of tablespoons of Vegan Alfredo Sauce. Stir remaining Alfredo Sauce into bean mixture and spoon onto half of one tortilla. Fold other half up and over the filling, pressing gently to distribute filling nearly to the edges. Repeat with second tortilla. Carefully transfer both to the skillet and cook 2-3 minutes or until golden brown on the first side. Carefully flip, and cook 2-3 minutes on second side until it is golden brown as well. Transfer to plates and serve immediately or keep warm if making additional quesadillas. If desired, garnish each with Vegan Spinach Pesto or Veggie Marinara Sauce, parsley sprigs or basil leaves, and/or a tiny slice of Roma tomato.

Vegan Alfredo Sauce
Yield: approximately 2 ½ cups

Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, scraping down sides of bowl as needed. Heat and use immediately, or store for a few days in an airtight container in the refrigerator. This sauce may, of course, also be used as you would any Alfredo sauce.

Vegan Spinach Pesto
Yield: approximately 1 ½ cups

Place about ¼-1/3 of the bag of spinach in the bowl of a food processor fitted with a metal blade. Process until finely chopped. Continue adding spinach through the shoot, quickly, with motor running until all has been incorporated, scraping down sides as necessary. Stop processor and add remaining ingredients, except oil. Then turn motor on and stream in oil through the shoot until a thick bright green paste forms. Avoid over-processing at each stage. Check for salt and adjust if necessary. Heat or otherwise use immediately, or store for a few days in an airtight container in the refrigerator. This sauce may also be used as you would any pesto.

Veggie Marinara Sauce
Yield: approximately 4 cups

Place first four ingredients in the bowl of a food processor fitted with a metal blade. Process until a smooth pulpy paste forms, scraping down sides of bowl as needed. Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion mixture and sauté, stirring frequently, for about 10 minutes or until the vegetables are no longer raw, and some of the moisture has evaporated. Lower heat if necessary to prevent sticking. Add remaining ingredients and continue to simmer for another 10-15 minutes or until flavors have melded and sauce is heated through. Use immediately, or store for a few days in an airtight container in the refrigerator. This sauce, too, may also be used as you would any marinara sauce.

September 20, 2009July 21, 2010 by betsy

Vegan White Bean Nachos Alfedo

Yield: 4 servings

Try this Italian riff on a Tex-Mex classic. It’s not authentic, but you won’t mind a bit.

approximately 56-60 tortilla chips (I like the blue corn variety), divided onto 4 oven proof plates or one large platter
1 tablespoon olive oil
1/2 small-medium yellow onion, diced
1/2 orange bell pepper, stemmed, seeded and diced
2 cloves garlic
1-15 ounce can white beans, drained
4-6 sundried tomatoes in oil, diced
approximately 1/2 cup pitted and quartered Greek olives (the flavor of these is very pronounced, so you may prefer just to garnish with a few of them)
1/4-1/3 cup fresh parsley, minced
optional: a few basil leaves, chopped (I didn’t have any, so I didn’t add, but it would be good)
Coarse sea or kosher salt to taste
Freshly ground black pepper to taste
approximately 1/2 cup Vegan Alfredo Sauce (see recipe below)

Optional Garnish: Vegan Spinach Pesto (see recipe below) or Veggie Marinara Sauce and parsley sprigs or basil leaves

Preheat oven to 350 degrees if baking. In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion, bell pepper and garlic and saute, stirring frequently, until they just start to turn golden. Add beans and heat through, stirring frequently. Add remaining ingredients and stir just to combine. Remove from heat. Spoon over tortilla chips, dividing equally. Top with a drizzle of Vegan Alfredo Sauce and bake for 10 minutes. Serve immediately. Or broil a few inches from heat just until bubbly. Garnish, if desired, with Vegan Spinach Pesto and parsley sprigs or basil leaves.

Vegan Alfredo Sauce
Yield: approximately 2 ½ cups

Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, scraping down sides of bowl as needed. Heat and use immediately, or store for a few days in an airtight container in the refrigerator. This sauce may, of course, also be used as you would any Alfredo sauce.

Vegan Spinach Pesto
Yield: approximately 1 ½ cups

Veggie Marinara Sauce
Yield: approximately 4 cups

Place first four ingredients in the bowl of a food processor fitted with a metal blade. Process until a smooth pulpy paste forms, scraping down sides of bowl as needed. Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion mixture and sauté, stirring frequently, for about 10 minutes or until the vegetables are no longer raw, and some of the moisture has evaporated. Lower heat if necessary to prevent sticking. Add remaining ingredients and continue to simmer for another 10-15 minutes or until flavors have melded and sauce is heated through. Use immediately, or store for a few days in an airtight container in the refrigerator. This sauce, too, may also be used as you would any marinara sauce.

September 20, 2009July 21, 2010 by betsy

Vegan Caramel Apple Pancakes

Yield: 8 pancakes

These pancakes are like a fall festival on a plate. However their creation was no picnic. My previous two attempts were utter failures, but the third time was the charm. In one of the earlier iterations, applesauce had too weak of a flavor and, in another, grated apple made the batter way too moist to cook properly. Apple butter plus dried apple proved to be the winning combination. (Note: there is no butter in apple butter.) With a simple caramel sauce and a sprinkling of nuts, all that’s missing from these caramel apple treats is the stick!

Vegan Caramel Sauce:
1/2 cup soy creamer
1-2 teaspoons cornstarch
1/4 cup vegan butter (I like Earth Balance)
1/2 cup packed brown sugar

Whisk together in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally. Simmer for two-three minutes and remove from heat. Sauce will thicken as it cools.

Pancakes:
2 scant tablespoons vegan butter (I like Earth Balance) or 1 tablespoon canola oil + 1 tablespoon vegan butter (the high sugar content from the apple butter can result in over-browning; a little oil reduces the chances)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon apple pie spice or 2 teaspoons cinnamon + 1/2 teaspoon ginger + 1/2 teaspoon nutmeg
1 cup apple butter (there is no butter in apple butter!)
1 cup unsweetened soy milk (plain or vanilla soy milk would be good too; vegan buttermilk is a little overpowering for the subtle pumpkin flavor)
1 cup dried apple slices, cut into small dice (they stay chewy, so they should be small, about 1/4-inch)
1 cup chopped or broken walnuts or pecans

Garnish: chopped walnuts or pecans

In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter or 1/2 tablespoon butter with and 1/2 tablespoon oil. Meanwhile, in a medium bowl, stir together dry ingredients. Make a well in the center and add apple butter and soy milk. Stir just until combined and few lumps remain. Gently stir in dried apple and nuts. Using a 1/4 cup measure, make three pancakes in skillet. Cook 2-3 minutes on the first side, gently flip and cook another 2-3 minutes on the reverse. Add butter (or butter and oil) to keep skillet greased as needed. You may also need to lower the temperature a little closer to medium so that they cook through without becoming too brown on the exterior. (Note: Only a few bubbles will appear in this batter indicating doneness. So look for a fairly high rise and golden brown edges.) When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter (or butter and oil) and pancake batter. Serve with Vegan Caramel Sauce and a sprinkling of chopped walnuts or pecans.

September 19, 2009July 21, 2010 by betsy

Vegan Lemon-Blueberry-Walnut Pancakes

Yield: 6-8 pancakes

Inspired by my recently posted Lemon-Blueberry-Pecan Cookies, these pancakes are a twist on the more traditional blueberry variety. Made with the dried blueberries that I had leftover after making the cookies, these pancakes can be enjoyed even when blueberries are no longer in season. Lemon zest brightens the batter and, though it may sound odd, I highly recommend topping each serving with a lemon wedge and encouraging diners to squeeze the lemon juice over the pancakes and syrup. Wow! The cardamom powder is optional. Though I’m not a huge fan of it in sweet foods–I love it in Indian food–it has a slight lemony undertone that complements these pancakes beautifully.

1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons brown sugar (or raw sugar)
pinch of cardamom (optional)
1 generous cup unsweetened soy milk (plain or vanilla soy milk would be good too)
1/2-2/3 cup dried blueberries
Zest of 1 lemon
1/2 cup chopped walnuts or walnut pieces
2 scant tablespoons vegan butter (I like Earth Balance)

Topping:
Pure Maple Syrup, gently heated if desired

Garnish:
Lemon Wedges

In a medium mixing bowl, place first 6 ingredients. Make a well in the center and pour in soy milk. Whisk together until almost combined, add blueberries and walnuts and continue whisking until well combined. In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading ever so slightly just to flatten tops. Cook a minute or two on the first side or until just a few bubbles appear, you get a high rise, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Avoid overcrowding. This batter is thick, but if pancakes look like they are going to run together, just cook a couple at a time, and add butter 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 scant tablespoon of butter and pancake batter.

Serve with maple syrup and top each serving with a lemon wedge. Encourage diners to squeeze lemon over pancakes and syrup.

September 19, 2009February 10, 2011 by betsy

Vegan Zucchini Alfredo Stuffed Shells with Veggie Marinara

Yield: 8 shells or 4 main dish servings (if served with a salad)

In celebration of finally being able to chew again following oral surgery, I offer you these tasty and fun little boats of goodness…enjoy!

My mom, a wonderful cook always on the lookout for her next favorite recipe, used to make a zucchini, Swiss cheese and torn bread filling that I adored. She would stuff it between the meat and skin of a chicken breast before baking. As a vegetarian, I loved the filling on its own. As a vegan, I combine the grated zucchini with caraway seeds and a little of my ultra-creamy vegan Alfredo sauce to capture something of the same taste and texture as the melted Swiss cheese. Since everything is better with a member of the onion family, I also add a little sauteed shallot and garlic. I think you’ll love these tender shells bursting with their nutritious green-flecked filling and nestled into my marinara sauce which is vibrant and vitamin-infused courtesy of pureed carrot and red bell pepper. But veggie phobic diners will never know.

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

September 14, 2009February 10, 2011 by betsy

Vegan Peach Ice Cream and Broiled Peaches

I accidentally let summer pass me by before I posted this link to August’s iteration of my monthly vegan recipe column, “The Veggie Table,” in the Virginian-Pilot:

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

September 8, 2009July 21, 2010 by betsy

Vegan Lemon-Blueberry-Pecan Cookies

Yield: 25 to 30 “normal” cookies or 9-10 “behemoths“

These cookies are a tribute to the first recipe/cooking competition I ever won. Years ago, when I was in graduate school at Vanderbilt University, I entered the local Italian Street Fair Bake-Off. (One can’t study all the time, right?) Not a vegan at that point, my winning entry was Lemon-Brandy and Blueberry Custard tarts: a luscious brandy-spiked lemon custard nestled inside individual pate sucre tart shells and topped with fresh blueberries.

I still remember running into the paper goods boutique in Hillsboro Village where I lived just before the delivery deadline to purchase a plastic plate to put them on. There, I bumped into Marilyn Murphy, a studio art professor (and wonderful artist) that I knew casually. I explained what I was doing, feeling a little silly for obsessing over the color of plate I put the tarts on–just the right shade of blue-violet–but, she assured me that color and presentation does matter.

I also vividly remember my dear friend Allison accompanying me to the announcement of awards that evening and squealing in delight as I won a trophy for Best Pie and Best Overall. Afterward, we whirled around on one carnival ride after another, the trophies squeezed tightly between our knees.

A riff on my favorite chocolate chip cookies, here I have replaced the chips with dried blueberries and brightened the dough with the addition of lemon zest. Because I was also thinking of blueberry pancakes, I opted for a little maple extract instead of brandy–though either would be good–and the addition of some pecan pieces.

No, I haven’t gone off my soft post oral-surgery diet (that you are, no doubt, tired of hearing about). Rather, I made these cookies to take to my periodontist along with a Rock ‘n’ Roll Half Marathon poster as a thank you gift for taking such excellent care of me.

½ cup vegan butter, room temperature (I use Earth Balance)
½ cup vegetable shortening
½ cup light brown sugar
½ cup sugar
4 tablespoons unsweetened soy milk, preferably at room temperature (plain or vanilla soy milk works too)
1 generous teaspoon vanilla
1/4 teaspoon maple extract
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
zest of 1-2 lemons (I used 1 1/2, as that’s what I had)
½ teaspoon salt (omit if butter is salted)
approximately 3/4-1 cup of dried blueberries
approximately 3/4-1 cup of pecan pieces

Preheat the oven to 350 F. In the large bowl of an electric mixer, cream the butter, shortening, brown sugar, and sugar until it is light and fluffy. Slowly blend in the soy milk, vanilla and maple extract. Add the flour, baking soda and lemon zest, and mix on low speed until well combined. Then fold in the blueberries and nuts. Drop small spoonfuls onto Silpat covered, oiled or parchment paper-lined cookie sheets. Press tops of mounds down slightly and bake for 8 to 10 minutes or until golden brown. Or use an ice cream scoop to make 9-10 extra large cookies, pressing the mounds down to about a 1/2″ tall disk, leaving 2″ between, and bake for approximately 15 minutes. Cool slightly on cookie sheets and then remove to racks to cool completely. Store in airtight containers.

September 7, 2009July 21, 2010 by betsy

Vegan Carrot-Cucumber-Cashew Soup

Yield: 4-6 servings

This soup is so tasty that I will certainly make it even after I can eat solid food. Created for my post-oral surgery diet, it helps me feel less deprived because it contains much of the nutritious deliciousness that makes me crave Thai food.

1 tablespoon olive oil
1/2 of a medium onion, peeled and slivered
2 large cloves garlic, sliced
2 generous cups baby carrots
3/4 pound seedless cucumbers (3 very small cucumbers)
1 cup cashew pieces and halves
1-14.5 ounce can coconut milk
1 scant tablespoon vegan fish sauce
1/4 cup very lightly packed fresh cilantro leaves
1/4 cup very lightly packed fresh Thai basil leaves
Coarse sea or kosher salt to taste
Freshly ground black pepper to taste
zest of one lime

In a large cast iron skillet over medium-high, heat olive oil until shimmering. Add onion and garlic and saute for a few minutes or until softened and just starting to turn golden. Meanwhile, steam carrots just until tender. Rinse with cold water to stop the cooking and drain. Place all ingredients except lime zest in the bowl of a food processor and puree until almost smooth, but flecks of texture and color remain. You may want to puree in two batches to prevent overflow. Transfer to a saucepan or microwave-safe bowl, stir in zest, and heat. Serve warm.