July 9, 2020July 9, 2020 by betsy

Vanilla-Lavender Silver Dollar Pancakes (vegan and plant-based)

Yield: 6-2 inch pancakes (I consider this 1 serving, but easily multiplies)

These pancakes are like summer on a plate: light, floral, and lovely. But they are delicious without the lavender if that is just a little too floral for you. Regardless, you will definitely want to drizzle these with your favorite syrup. The little white ceramic dog in the photo is actually a single-serving pitcher.

1/2 cup flour

2 tablespoons sugar (I use granulated Stevia)

1 tablespoon flaxseed meal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon sea salt

1/2 teaspoon culinary lavendar

1/2 cup non-dairy milk (I use flax with protein)

Garnishes of choice: a dab vegan sour cream, culinary lavender buds, maple syrup

In a small bowl, whisk together all ingredients except garnishes. Spray skillet with non-stick spray and heat over medium-high. Using a tablespoon create three discs of batter about 2 inches in diameter. Cook a couple of minutes, flip, and cook a couple more minutes, just until golden brown and pancakes are cooked through. Repeat with more non-stick spray and remaining batter. Stack, garnish as desired, and serve immediately.

#culinarylavender #veganpancakes #plantbasedpancakes #silverdollarpancakes #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

July 8, 2020July 11, 2020 by betsy

Lime, Coconut & White Chocolate Shortbread Cookies with Sour Cream-Lime Frosting (vegan & plant-based)

Yield: 1 dozen

These citrusy cookies–with a hybrid frosting-glaze that lends just the right creamy zing–make me want to gather together all of my women friends and family–okay, men too–for tea.

1/2 cup vegan butter

1/2 cup powdered sugar

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Zest and juice of one small to medium lime

1 cup all-purpose flour

1/4 cup grated coconut, processed until very fine (I prefer unsweetened)

1/2 teaspoon baking powder

1/4 cup mini vegan white chocolate chips

Sour Cream-Lime Frosting (recipe to follow)

Garnish: grated coconut and/or lime zest

Preheat oven to 350°. Line a baking sheet with silpat or parchment paper. In bowl of electric mixer, cream together butter, both sugars, and both extracts until creamy, scraping down sides of bowl as necessary. With mixer on low speed, beat in lime zest and juice followed by flour, processed coconut, and baking powder. Avoid over mixing. Fold in white chocolate chips by hand. Using a one tablespoon scoop or one tablespoon measure, create 12 mounds, 2 inches apart. With a narrow glass, about one and a half inches in diameter, or with the back of a spoon, dipped in flour, press into centers of cookies to create a depression with a slightly raised edge. (Depression will fill-in while baking, but it makes a pretty cookie.) Bake 8 to 9 minutes or just until beginning to turn golden brown around edges.

Sour Cream-Lime Frosting

1 tablespoon vegan butter, softened

2 tablespoons vegan sour cream

1 cup powdered sugar (approximately)

Juice and zest of one-half small lime

In small bowl, whisk together butter and sour cream until creamy and well-combined. Whisk in half of powdered sugar and lime juice followed by remaining powdered sugar. Frost cookies, sprinkle with grated coconut and/or lime zest, and store, covered, in refrigerator.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancookies #plantbasedcookies

July 8, 2020July 8, 2020 by betsy

Oil and Sugar Free Silver Dollar Pumpkin Pancakes (vegan & plant-based)

Yield: 8 silver dollar pancakes (1 or 2 servings)

This healthy take on pancakes is ready before your craving makes you hangry! Though pumpkin calls autumn to mind, I love them on a midsummer morning. And you won’t miss the oil, sugar, or egg replacer.

1/2 cup all purpose flour

2 tablespoons canned pumpkin puree

1 tablespoon granulated stevia

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4-1/2 teaspoon pumpkin pie spice

Pinch sea salt

1/2 cup non dairy milk (I use flax with protein)

Topping of choice (For the photo, I used delicious spiced figs made by a friend, a dab of vegan sour cream, a pecan half, and a cinnamon stick)

In a small bowl, whisk all ingredients together. Preheat skillet sprayed with non-stick spray to medium-high. Using about 1/8 of the batter, create 4 small disks about 2-inches in diameter and 1/4 inch thick. Cook a couple of minutes on each side until golden brown, slightly puffed, and cooked through. Repeat with more non-stick spray and remaining batter. Top as desired and serve immediately.

#sugarfree #oilfree #veganpancakes #plantbasedpancakes #pumpkinpancakes #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

July 7, 2020July 7, 2020 by betsy

Cheesy Stovetop Mexican Rice with Spinach

Arriving home at 8 p.m. on Sunday night, and peckish after a (de-alcoholized) wine cruise on our new little boat, I whipped up this mouth watering comfort dish from pantry and fridge staples, including leftover rice from Chinese takeout. Supplementing with shredded cabbage creates a filling dish with fewer calories. This quick and easy dish packs a flavor and texture punch.

1 medium yellow onion, diced

1 teaspoon sea salt

1/2 teaspoon black pepper

1 large clove garlic, minced

1 cup shredded cabbage

Approximately 4 lightly packed cups baby spinach

1-15.5 ounce can diced tomatoes, drained

1 1/2 cups cooked rice

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ancho chili powder (or your favorite chili powder)

1/4 teaspoon Chipotle chili powder (or, again, your favorite chili powder)

2 tablespoons vegan half-and-half (I like Silk or Ripple brand, but you can substitute vegan sour cream or cashew cream)

2 tablespoons shredded vegan cheese (I like mozzarella, but use your favorite or whatever you have on hand)

Garnishes: vegan sour cream, sliced green onions, halved cherry tomatoes, lime wedges, and peanuts or pumpkin seeds

In large cast iron skillet over medium-high heat, bring 1/4 cup water to simmering. Add onion, salt, and pepper and saute, stirring occasionally, for two or three minutes or until softened. Add garlic and cabbage and continue sauteing for another two or three minutes. Add spinach in two parts, allowing it to steam and shrink in size, folding it in to onion mixture. Add tomatoes and stir to combine. Add rice and remaining spices, stirring and cooking to heat through. Stir in half-and-half and cheese until fully incorporated and hot throughout. Serve garnished as desired.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganMexicanrice #plantbasedMexicanrice

July 5, 2020July 5, 2020 by betsy

Loaded Baked Onion–only 300 calories! (vegan & plant-based)

Yield: 1 main dish serving, but may also be served as a rich side dish (easily multiplies)

Similar to a loaded baked potato, only with far more juicy flavor, this loaded baked onion is liable to become a staple in your household.

I have never been a breakfast eater–Just give me a chai tea with non-dairy milk and I am good to go–so while I walked each of our dogs for their mile, from 10 until 11, I was contemplating what I might enjoy for an early-ish lunch.

I haven’t been to the grocery store in a bit, so I was also mentally scanning the pantry and fridge as I walked. I wanted something that tasted decadent but was actually quite wholesome. For some reason, I lighted upon a baked onion. My luscious version turned out to be only 300 calories and ready in a snap because I actually cooked it in the microwave and then finished it under the broiler.

It is as addicting as homemade caramelized onion dip, but without the fairly empty calories of potato chips. Win-win!

1 medium yellow onion, peeled, and one quarter inch cut horizontally off top and bottom

Vegetable oil spray

Sea salt

Freshly ground black pepper

1 small clove garlic minced (about 1/2 teaspoon)

2 tablespoons shredded vegan cheese (I used mozzarella)

1 tablespoon vegan butter (I use a light version that is only 35 calories per tablespoon)

1 tablespoon vegan sour cream

Garnishes: A few pieces sliced green onion, minced parsley, three or so smoked almonds, and a pinch smoked paprika

Spray a gratin dish with vegetable spray, place onion inside, lightly spritz onion with soray, and sprinkle with a hint of sea salt and freshly ground black pepper. Cook uncovered in microwave on high setting for 10 minutes. Remove and gently cut an x into top of onion with a serrated or sharp knife, about half way or 3/4 of the way down, being careful not to burn yourself. Preheat broiler. Spoon minced garlic down inside onion and top with shredded cheese. Spritz again with vegetable oil spray and broil two or three minutes or just until top is bubbly and brown. Remove from broiler and top with butter, sour cream, parsley, green onion slices, smoked almonds, and smoked paprika. Serve immediately.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganbakedonion #plantbasedbakedonion

July 4, 2020 by betsy

Barbeque Bean Hummus (vegan & plant-based)

This delicious dip offers vegans all the delicious flavors of a summer cookout without the meat, mayo, and all the rest of the animal-based products.

Sure, there are vegan alternatives, but I have never craved the vegan meats quite as much as many of my vegan counterparts. This dip allows me to enjoy the flavors of barbecue, slaw, chips, and a poppyseed bun all rolled into one light, quick, beautiful, plant-based dip.

1-15 ounce can dark red kidney beans, rinsed and drained

3 cups broccoli slaw (I purchase it ready made in the produce section)

3 tablespoons BBQ sauce

1/4 cup green onions

2 tablespoons smoked almonds

1 tablespoon dill or sweet pickle juice

1 teaspoon Liquid Smoke

1 teaspoon salt

1 large clove garlic

Garnishes: a few smoked almonds, 1 tablespoon sliced green onions, 1 teaspoon Everything Bagel Seasoning

Accompaniments: chips, crackers, bagel chips, sliced vegetables, etc.

Place all ingredients in the bowl of a food processor and pulse until creamy, but textured. Spoon into a serving bowl and sprinkle with almonds, green onions, and Everything Bagel Seasoning. Serve with chips, crackers, bagel chips, sliced vegetables, etc. (For the photo, I cut a flour tortilla into triangles and lightly browned them on both sides in a dry skillet over medium heat.)

#vegancookout #veganbarbeque #plantbasedcookout #plantbasedbarbeque vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

July 2, 2020July 3, 2020 by betsy

Apricot-Cream Cheese Bars with Oatmeal-Almond Crumble (vegan & plant-based)

Yield: 8 large bars to 16 small squares

This recipe is a new iteration of a longstanding Thanksgiving favorite: Cranberry Crumble. I use the same crumble, only I add a smidgen of ground ginger and switched out pecans for sliced almonds. Then I substituted my Apricot-Cream Cheese Filling–with its hint of fresh lemon and almond extract–for the original cranberry filling. Now I have an easy, delectable, and very pretty–in a rustic sort of way–favorite bar for the cool months and the summer months.

Apricot-Cream Cheese Filling:

1 tablespoon flaxseed meal

3 tablespoons lemon juice

8 ounces vegan cream cheese

1/2 cup granulated sugar

1/4 teaspoon almond extract

1/2 cup plump dried apricots (about 12), chopped (I get about 6 to 8 pieces per apricot)

In a small bowl or cup, whisk together flaxseed meal and lemon juice. Set aside to thicken. In a medium or large bowl, beat cream cheese with an electric mixer until fluffy. Add sugar and almond extract, and continue beating until creamy. Beat in flaxseed meal and lemon mixture until fully and fully incorporated. Fold in dried apricots. Set aside while you make crust/topping.

Crust and Topping:

½ cup vegan butter, melted
1 cup packed light or dark brown sugar
1 cup all-purpose flour
1 cup old fashioned or quick-cooking oats
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sliced almonds

Preheat oven to 350 degrees. Spray 8 inch square baking pan with non-stick spray, line with parchment paper or foil, pressing smooth, and spray again with non-stick spray. In a medium bowl, mix together all ingredients, except almonds, with a fork. Spoon half of this mixture into prepared pan patting gently into place. Pour filling over and spread to cover all the way to the edges. Mix almonds with remaining pastry mixture and sprinkle evenly over filling. Bake 25 to 30 minutes or until nicely browned. Cool completely on a wire rack and cover and chill for several hours before lifting out of pan and slicing with a serrated knife.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganbars #plantbasedbars #veganapricot #plantbasedapricot

July 2, 2020July 2, 2020 by betsy

Blooming Onion and Cabbage Indian Bhaji–Similar to Pakora (vegan & plant-based)

Yield: 8 to 10

Bhaji, which is very similar to pakora, only made with water, is an addicting Indian street food and you will soon see why! Not only are they scrumptious, but they are simple to prepare.

Indian has long been one of my very favorite cuisines. My traditional-ish version can be pan fried in a skillet for more of a fritter appearance, as in the photo, or deep fried for more of a free-form appearance.

Either is divine with the former being just a tiny bit trickier to cook through without over-browning one side. That is easily solved, however, by not allowing the fritter to be too thick.

Blooming Onion and Cabbage Indian Bhaji

1 small onion halved and thinly sliced
1 cup thinly sliced cabbage (I purchase it already sliced)
1 teaspoon salt
1 large clove garlic, minced
1/2 teaspoon minced ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam marsala
1/2 teaspoon baking powder
1/2 cup chickpea flour
1/4 cup water
Approximately 4 to 6 tablespoons oil for frying
Accompaniments: Your favorite chutneys, e.g. mango and cilantro-mint

Line a plate with paper towel. In a medium bowl, combine all ingredients, except oil and accompaniments, with a fork until completely blended. In a large cast iron skillet, heat 2 to 3 tablespoons oil over medium heat. Using a tablespoon, dollop 5 similarly sized mounds of batter into oil, pressing gently on the tops to make approximately 1/2-in tall, but leave the form somewhat irregular. Cook for a couple of minutes, lowering heat if necessary, until golden brown. Flip and repeat. Remove to paper towel-lined plate and repeat process starting with heating 2 to 3 more tablespoons oil. Adjust heat as necessary during cooking process to prevent burning. Serve right away with chutneys of choice.

#veganpakora #veganbhaji #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedpakora #plantbasedbhaji #veganIndianfood #plantbasedIndianfood

June 29, 2020June 29, 2020 by betsy

Indian Spinach and Chickpeas (vegan & plant-based)

Yield: 2 large servings or 3 to 4 with sides

Pantry and fridge staples and about 20 minutes are all you need to put together this creamy, fragrant, addicting, and super healthy dish that is sure to become a “staple.”

1/2 cup water

1/2 teaspoon sea salt

1 medium onion, cut into large dice

1 large garlic cloves, minced

1 teaspoon minced ginger

1 teaspoon ground cardamon

1 teaspoon ground cumin

1/4 to 1/2 teaspoon ground turmeric

1-15.5 ounce can diced tomatoes

1 small can diced mild green chilies

2 large handfuls fresh baby spinach (about 4 lightly packed cups)

1-15.5 ounce can chickpeas, rinsed and drained

2 tablespoons vegan half-and-half (e.g. Silk or Ripple brand)

Optional garnish: lightly roasted and salted cashews

Optional accompaniment: cooked basmati rice

In a large cast iron skillet, bring salted water to a simmer. Add onion, garlic, ginger, and spices, and saute, stirring occasionally, until onion is tender. Add tomatoes and chilies, and heat through. Add spinach and cook, stirring, until spinach is wilted. Add chickpeas and half-and-half, and simmer for 10 minutes or so until flavors are melded. Serve alone or with basmati rice.

#plantbasedIndianfood #veganbasedindianfood #vegancurry #plantbasedcurry #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

June 27, 2020June 27, 2020 by betsy

Chinese Black Bean Dip with Baked Wonton Chips (vegan & plant-based)

Yield: 2 servings

I love to eat like it’s happy hour even when it’s not. That is, I love appetizers. They are always the most enticing items on restaurant menus and, Even before the pandemic, I loved My own versions even more. The same goes for this brand new black bean dip with its Chinese flavors. It is sure to make any hour and every guest happy!

I recommend starting with the amounts of ingredients listed and then intensifying any of the flavors that you choose. Be careful with the ginger, as it can be overpowering and quite spicy.

1 15.5 ounce can unseasoned black beans, rinsed and drained

1 large garlic clove, minced

1 teaspoon minced ginger

1 teaspoon agave nectar

1 teaspoon soy sauce

2 teaspoons sesame oil

3 thinly sliced green onions, save a little for garnish

Garnish: 1 teaspoon Everything Bagel seasoning or white and black sesame seeds (Everything Bagel seasoning may seem out of place, but I love it because it contains sesame seeds along with dried garlic and onion)

Accompaniments:

Prepared vegan chili sauce and a few roasted and lightly salted cashews or peanuts

Baked Wonton Chips (recipe follows )

place everything except green onions, garnishes, and accompaniments in food processor and blend and tell smooth. Stir in green onions, reserving some for garnish, transfer to a serving bowl and sprinkle with reserved green onions and everything bagel seasoning. Serve with chili sauce for drizzling and Baked Wonton Chips for scooping.

Baked Wonton Chips

10 -3″ vegan wonton wrapper squares (I use Nasoya brand, halved diagonally)

Non-stick vegetable oil spray

Sea salt

Preheat oven to 350°. Place triangles of dough close together on baking sheet, spray very lightly with vegetable oil, and sprinkle with just the barest hint of sea salt. Bake for approximately 5 minutes or until golden.

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