by betsy

“Tweet” Bird Ornaments–Very Simple and Very “Green”

Bird OrnamentYesterday, I made “tweet,” I mean sweet little recycled bird ornaments for some friends who would be at a Xmas luncheon, and wanted to share my so-simple-it-is-embarrassing approach with you.  You still have time before Christmas and they would make great gift tags too.

Nowadays,  cardboard Kleenex boxes have the most beautiful patterns, so I purchase ones I love (even though they don’t show in the aluminum tissue box covers I put them in), and then save them once the last Kleenex is used.

Remembering I had some lovely ones in my paper drawer, I simply cut-out a bird template, traced it onto the inside (the non-patterned side) of the tissue boxes–flipping it over so that I had a front and a back–glued them together, weighted them to dry (next time I’ll try double-sided tape), trimmed any edges that didn’t match up, punched a hole near the neck, and knotted a piece of twine through the hole.  Done!  Everyone loved them, and they truly are charming.

The one depicted I gave to our host and hostess, Ken and Trish Pfeifer; Trish photographed it and sent it to me.  You’ll notice that it’s little beak is solid gray.  That was dumb luck!  That particular Kleenex box had a band of solid color around the edge and I just happened to lay the template on the backside so that it lined up perfectly.  But even if such things don’t happen, the results are still delightful.

Have a Happy DIY Holiday!

~betsy

 

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by betsy

Vegan Focaccia with Red Grapes, Roasted Acorn Squash, and Kale Pesto

Focaccia with Red Grapes, Acorn Squash, and Kale Pesto--SlicesYou can top this focaccia with anything, but I have to say that my combination of red grapes, roasted acorn squash and kale pesto is a keeper.  And it’s so pretty for Christmas.

The simple focaccia dough recipe is only slightly adpated from one in a culinary magazine that I cut out years ago, but failed to credit.  Sorry!  My only change was to add a little bit of olive oil and to correct the number of ounces in the yeast package.  The recipe calls for 2 1/2 teaspoons of yeast, but that is a 3/4 ounce package, not a 1/4 ounce package.  Details, details!

 

3/4 cup warm water (105 to 115 degrees F.)

3/4 ounce (2 1/2 teaspoons) package fast-acting yeast (like Rapid Rise)

1/2 teaspoon turbinado sugar

2 cups unbleached all-purpose flour (I use white whole wheat)

1 teaspoon sea salt + more for sprinkling

1 tablespoon olive oil + more for drizzling

Red grapes, halved (in amount you choose to space about 1 inch apart)

Roasted acorn squash, cut in thin slices (enough to alternate with grapes)

2 teaspoons chopped fresh rosemary leaves

Kale pesto (use your favorite or one of mine)–amounts may vary– brought to room temperature

Lightly oil a 13 x 9 inch baking pan.  In a large bowl, stir together water, yeast, and sugar and let stand until foamy or about 5 minutes.  Gradually stir in 2 teaspoons olive oil followed by flour and salt to form a soft dough.  On a lightly floured work surface, knead dough with floured hands for about 5 minutes, or until smooth and elastic.  Shape into a ball, rub with remaining teaspoon of olive oil, and invert bowl over the top.  Allow to rest for 10 minutes.  Then, roll out dough into a 13 x 9 inch rectangle and transfer to baking pan, pressing gently into corners.  Let dough rise, covered loosely with plastic wrap, in a warm place for about 30 minutes or until doubled in bulk.  Preheat oven to 450 degrees.  Arrange grape halves and acorn squash in an attractive design over the top, drizzle with olive oil, sprinkle with sea salt, and bake in center of oven for 20 minutes or until golden brown.  Cool focaccia in pan on a metal rack.  Dot with pesto, slice, and serve.

Focaccia with Red Grapes, Acorn Squash, and Kale Pesto

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by betsy

Goodbye, Sweet, Sweet Huff

I am so sorry not to have yet posted any Christmas Cheer but, alas, our beloved Great Dane, Huff (of Doritos Crash the Super Bowl fame) passed away on Saturday.  Joe and I are so sad and preoccupied.  My apologies.  I promise to share some good stuff for the holidays soon.

On the upside, his passing was a profound reminder of what is really important during this magical season and beyond:  living gratefully for all we have and all those we are privileged to love, whether human or animal.

Obituary

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by betsy

Silverware Starburst Wreath–Perfect for a Culinary-centric Christmas!

Starburst Silverware WreathFor the last three years–ever since my mother-in-law, sadly, passed away and we no longer receive an LL Bean wreath from her–I have made my own for my “DIY Décor” column in the “Home” section of the Virginian-Pilot.

The first year, I made it from a ceiling medallion I painted silver.  The second year, from paint stirrers, painted silver and dipped in apple green paint.

And this year from thrift store silverware glued (with E6000 adhesive) to a wooden clock face from the craft store painted green.

My projects are always simple, straightforward, stress-free, and pretty self-explanatory, mostly due to little time or desire to fuss around with things.  So, choose one–or adapt one–and make your own!

Happy Holidays!

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by betsy

Vegan Hurricane Popcorn with a Twist (Popcorn with Seaweed, Sesame Seeds, and Dried Orange Peel)–Perfect for Holiday Parties or Private Noshing!

Hurricane Popcorn--CroppedI am obsessed with this popcorn!  479 Degree brand popcorn makes a Toasted Sesame and Seaweed variety to which I developed an addiction. Then, sadly, our Kroger quit carrying it.  I guess my addiction wasn’t very widespread.

So, I decided I would have to learn to make my own, but before beginning to experiment, I did a little internet research and learned that there is something very similar that hails from Hawaii called “Hurricane Popcorn.”  It is made with a Japanese spice blend called Furikake, which often contains fish and MSG in addition to seaweed, sesame, sugar and salt.  I quickly decided to make my own.

Following is my easy and addicting recipe that includes a little soy sauce, sesame oil, Sirachi, and dried orange peel.   I recommend making it as instructed, taste, and then alter any ingredient amounts according to your own palate.

I think it is perfect as is, having halved the amount of sesame seeds with which I starated, as I felt their flavor overwhelmed the other ingredients.  But you may want to tweak.  For instance, I love the bold taste of seaweed, but if you’d like just a hint of the sea, use only 1 sheet of nori.

It is best if the popcorn is just popped and warm when you season it up.  But it is darn good made with pre-popped popcorn in a bag and almost as good the next day if leftovers are stored in an airtight container.  Leftovers?…ha!

16 cups popped popcorn

1/4 cup butter, melted

1 teaspoon sesame oil

1 teaspoon soy sauce

1 teaspoon sriracha

2 sheets nori (roasted seaweed as for making sushi), torn into pieces, and finely chopped in spice grinder (avoid making a powder)

2 tablespoons toasted sesame seeds (dry toasted in skillet over medium high about 2 minutes), finely chopped in spice grinder (avoid making a powder)

1 tablespoon nutritional yeast

1 tablespoon dried orange peel

1 teaspoon tubinado sugar

1/2 teaspoon garlic poswer

1/4 teaspoon sea salt or to taste

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by betsy

Vegan 3-Layer Savory Sweet Potato Cheesecake with Kale, Pepita and Sage Pesto Ribbon–The PERFECT Use for Leftover Mashed Sweet Potatoes! (A Tofutti Exclusive!)

Savory 3-Layer Mashed Sweet Potato and Kale Pesto Cheesecake

Yield: 8 servings

This elegant-but-easy (stupid easy!) dish is the perfect way to use leftover mashed sweet potatoes after Thanksgiving or any time.  Though leftover sweet potatoes are almost unheard of in our house, we did have a little remaining after a recent dinner party, and this luscious cheesecake was the result.  It is perfect for brunch, lunch, dinner, or sliced thin for an appetizer.

For the recipe, just click HERE!

 

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by betsy

Countdown to Thanksgiving 2014–The Side Dish: Kale Salad with Pomegranate Balsamic Vinaigrette

Kale-Salad-with-Pomegranate-Balsamic-Marinated-Figs-and-Dates-Topped-with-Smoked-Almonds1When I was imagining what to serve with my “throwback Thursday” Thanksgiving main dish of  Vegan Pumpkin, Kale, Mushroom and Tempeh Casserole with Sweet Potato Chip Topping, I reviewed the recipe and just about the only one of my favorite Thanksgiving ingredients that was missing was sweet potatoes.

However, because the entree is a pretty all-inclusive one-dish wonder and very creamy-chewy-crunchy, none of the sweet potato dishes I could dream up would provide the necessary contrast.  Instead, a salad seemed the perfect fresh, raw burst that was needed for a beautiful and bountiful meal.

So, I’m bringing back my Kale Salad with Pomegranate Balsamic Vinaigrette from last year.  Dried figs marinated in Pomegranate Balsamic Vinaigrette and smoked almonds combine with the fresh kale for a light fall salad bursing with flavor and texture.

If you love cranberry sauce, it would be a lovely addition in terms of both color and sweet-tart flavor and delicious alongside the casserole.  I recommend my sister-in-law’s Cranberry-Clementine and Walnut Sauce.

For dessert, it has to be my Vegan Pumpkin Spice Chocolate Bundt Cake with Spiced-Espresso ganache!

If you want to spend more time relaxing and less time in the kitchen, yet still present a meal to truly be thankful for, this year’s 3-course mostly-make-ahead menu is for you.

But feel free to peruse The Blooming Platter for many more options from Thanksgiving pasts.  Just search “Thanksgiving” or your favorite ingredients.

I am so thankful for all of you and I hope you have a very special holiday, with plenty of friends, family and fun on the menu!

Pumpkin, Kale, Mushroom and Tempeh Casserole with Sweet Potato Chip Topping
Pumpkin, Kale, Mushroom and Tempeh Casserole with Sweet Potato Chip Topping

 

 

 

 

 

 

 

 

 

 

 

 

 

Cranberry-Clementine and Walnut Sauce
Cranaberry-Clementine and Walnut Sauce

 

 

 

 

 

 

 

 

 

Pumpkin Spice Chocolate Bundt Cake with Spiced Espresso Ganache
Pumpkin Spice Chocolate Bundt Cake with Spiced Espresso Ganache
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by betsy

Vegan Mexican Migas Casserole with Tortilla Crumb Topping

Mexican Migas CasseroleNo, this isn’t part of my Thanksgiving Countdown–the last dish of my 3-course feast is coming up tomorrow!–rather, this is just an outrageously tasty and satisfying, stick-to-your-ribs-without-weighing-you-down dish for any night of the week.  And heated leftovers are crave-worthy for lunch.

 

Yield : 6 servings

 

I call this delightful mash-up of everything Mexican “migas” because of the tortilla chips.  Real migas, of course, calls for eggs, which are absent from this dish, as well as torn up tortillas–my favorite part!  A partial bag of leftover chips and company coming for dinner inspired this dish, as I knew the chips would absorb moisture from the other ingredients and plump up like tortillas.

 

1 tablespoon  olive oil

1 medium yellow onion, diced

1/8 teaspoon salt

8 ounces chopped kale

1-15.5 ounce can beans,  e.g black or pinto, rinsed and drained (I use a tri-bean variety)

1-15.5 ounce can diced roasted tomatoes, drained

1-12 ounce package frozen yellow corn, thawed

1 1/2 cups sliced sautéed mushrooms

2.5 ounce can (dry weight) sliced black olives, drained

4 ounces canned diced green chilies

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon ground coriander

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

4 cups white corn tortilla chips + 1 cup finely crushed

1 tablespoon unbleached all-purpose flour

1 cup vegan sour cream

1/2 cup vegan mayonnaise

Freshly ground black pepper

Garnishes: dollops of vegan sour cream, a little salsa or chimichurri, and some roasted pumpkin seeds.

 

Preheat oven to 350 degrees.  In a large cast iron skillet over medium-high, heat olive oil.  Add onion and salt, and sauté, stirring frequently for 3 minutes or until softened.  Add kale and sauté for another 3 minutes or until softened and slightly wilted.  Transfer mixture to a very large bowl and add all remaining ingredients, except finely crushed tortilla chips, in order given, lightly crushing the 4 cups of tortilla chips with your fingers as you add.  Fold all together until will combined.  Transfer mixture to prepared casserole dish, lightly smoothing top.  Sprinkle with finely crushed tortilla chips, spray top lightly with nonstick cooking spray (a canola or olive oil variety) to promote browning, and bake, uncovered, for 30 minutes.  Cool for 10 to 15 minutes before serving topped with a dollop of vegan sour cream, a little salsa or chimichurri, and some roasted pumpkin seeds.

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by betsy

Countdown to Thanksgiving 2014–The Main Dish!: Vegan Pumpkin, Kale, Mushroom and Tempeh Casserole with Sweet Potato Chip Topping

Pumpkin, Kale, Mushroom and Tempeh Casserole

Yield: 6 servings

This creamy fall casserole is special enough for a Thanksgiving feast but easy enough for a weeknight meal.  The sweet potato chip topping is an updated nod to the vintage “church cookbook” casserole genre.

Though it is a balanced one-dish wonder–full of delicious, colorful and nutritious vegetables and tempeh–I will share a sweet potato side to round out this year’s three course Thanksgiving repast.  Be sure not to miss dessert which I served up first: Vegan Pumpkin Spice Chocolate Bundt Cake with Espresso Spice Ganache!

 

1 tablespoon olive oil, divided

1 medium yellow onion, finely diced

4 stalks celery, sliced lengthwise into quarters, and then finely diced

Sea salt

8 ounces tempeh, cubed

10 ounces fresh chopped kale

1 cup roasted, cooked fresh pumpkin

1 cup sliced, sauteed mushrooms

1 cup (I use Tofutti Better Than Sour Cream)

1/2 cup vegan mayonnaise

1 tablespoon unbleached all-purpose flour

1-4 ounce jar pimentos, drained

1 tablespoon salt-free multi-purpose seasoning

1 teaspoon rubbed sage

Freshly ground black pepper

6 ounces sweet potato chips (*I use Terra brand Beets and Sweets), crushed (I roll a sturdy glass across them right in the bag)

 

Preheat oven to 350 degrees.  Oil a large casserole dish.  Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high.  Add onion, celery, and a pinch of salt.  Saute, stirring frequently, for about 3 minutes or until beginning to soften.  Add tempeh and saute about 3 minutes more.  Add kale and cook, lowering heat if necessary and stirring fairly frequently, until tempeh is softened and partially wilted, about 3 to 5 minutes more.  Transfer to a large bowl.  Add pumpkin and mushrooms, and toss gently to combine.  In a small bowl, fold together sour cream, mayonnaise, flour, pimentos, multi-purpose seasoning, sage, and pepper. Spoon over vegetables and tempeh mixture, gently fold together until well-combined, check for seasoning and add more salt and pepper to taste.  Lightly mound into into casserole dish. Sprinkle evenly with crushed sweet potato chips, and bake, uncovered, for 30 minutes, covering if edges begin to brown too quickly.  Allow to cool at least 10-15 minutes before serving.

 *Note: the first time I made this dish, I only had a half a bag of chips, so I combined 3 ounces chips with the same amount of panko bread crumbs, sprinkled the mixture over the casserole, and sprayed lightly with non-stick spray before baking.  It is delicious with either topping.

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