The Blooming Platter, eBay, and BCBG–My Favorite Kind of Recycling!

I have some new recipes coming soon…I’ve just been waiting for a sunny day–when I was home before dark–to photograph them.  And you’ll love these flavorful dishes!

But in the meantime, I wanted to share my latest find by way of encouraging fashionable recycling if you’re not already hooked.  I am an unabashed consignment shopper.  On the other hand, I’m not wild about clothes shopping in thrift stores generally speaking, but I have occasionally gone in looking for something for  my art classes and emerged with something like a fabulous pair of Impo shoes.  Recently, I’ve struck gold purchasing “like new” clothes and shoes from eBay.

This gorgeous  BCBG top that I bid on  last Saturday became mine last night as I just learned this morning when I logged in.  Whew, that was a long time to wait to score a win!  But worth it, don’t you think?  I love its beautiful fall colors that are zippy rather than earthy-drab.  This item happened to be new with tags and an original price of $98.  (For a knit top?  Really?  Even a gorgeous one?)  My uncontested bid of $29 won the goods.  Yay!

With that fashion victory tucked away, I am now off for a full day of dog walking, gardening, reviewing the Stephen Alexander Homes house at Fall Homearama 2012 for Hampton Roads Magazine, a little shopping for items my kids need for their current art Challenges at school, and dinner at some friends’ house.  Hope your Saturday is similarly full and satisfying! (If interested, read my review of the Stephen Alexander house in the Spring 2012 Homearama here.)

A Blooming Platter Endorsement of Yoga as Part of a Physically and Mentally Healthy Lifestyle

The yoga movement of a few decades ago passed me by.  But I’m making up for lost time!

I spent my youth taking ballet classes, avidly walking, and, in junior and senior high school, cheerleading.  I am a “rabid” walker to this day and I still take dance classes.  But, in graduate school, I was bitten by the aerobics bug–leg warmers and all–which I participated in and even taught for many years.  But one day, I woke up and thought I would run the other direction if someone ever yelled at me to do another knee lift over a pounding soundtrack.  Or, “dog” forbid,” I yelled at someone to do the same!

Also in grad school and/or after, I ice skated a bit, played a little (and I mean a little, like one season) co-ed volleyball, lifted a few weights, and rollerbladed on weekends.  I even ran for 6 months or so until I developed plantar fascittis.  But weightlifting eventually replaced aerobics and I became a gym rat for a long time, up until about 2 years ago when The Blooming Platter Cookbook entered my life.

I worked out at home on the TRX while I was writing and launching the book and began taking Pilates which I still do every Wednesday evening.  But after being away from the gym for so long, I decided that clanging heavy weights around was not what felt like the best fit anymore.

In our town and I suspect yours too, yoga studios had begun to proliferate almost like nail salons and martial arts facilities.  On two teacher friends’ recommendations, I tried this ancient practice last January at our local rec center and was hooked. My husband has been practicing for eight years!  (We are SO fortunate in VA Beach to have an impressive system of municipal recreation centers.  Shame on me for living here 21 years before ever darkening the door.) I practiced twice a week there until summer break when I added two more morning classes taught by a PT who owns Green Turtle Yoga–talk about body knowledge–at the dance studio where I take Pilates.

When school began in September, I had to give up those morning classes, so I started shopping around.  It’s too late to make a long story short, but suffice it to say that I now practice four to five times a week through a combination of classes at the rec center (the best buy around), Angela Phillips Yoga, Atma Bodha Yoga, and Hot House Yoga.  All of these establishments offer outstanding instruction, some with more rigor and longer classes than others, so the combination is ideal.

In the photo, Katherine Jackson, a writing professor at Old Dominion University’s VA Beach campus and one of my dear friends who recommended rec center yoga, showed up unexpectedly at class last night, as the facility closer to her house no longer offers yoga.  We were delighted to see each other–our last visit was in July on our long hike through the Dismal Swamp to Lake Drummond–but tickled that we were not only dressed almost identically in turquoise tops and gray yoga pants, but bearing the same color mats!  So we had to have someone snap a quick photo of the Yin and Yin Twins before class.

Get thee to a yoga class and “go to your mat,” as they say!

Namaste, friends.

 

 

 

Get In It to Win It–Robin Robertson’s Give-Away of The Blooming Platter Cookbook

If you’ve been craving a copy of The Blooming Platter Cookbook for yourself or to give as a gift, now is your chance to win a free copy!

Best-selling vegan cookbook author and vegan good eats guru, Robin Robertson, is generously running a cookbook give-away.  Visit her website by clicking HERE for your chance to win and for one of her favorite recipes from the book: Baked Apples Baklava.

My best wishes to all of you good apples–hope one of you scores a win!  And a bushel-full of thanks to Robin!

Vegan Black Bean and Pecan Butter Sauce over Grilled Eggplant and Sauteed Spinach

Yield: 4 servings

How exciting to share this recipe with you via my good pals at One Green Planet!  Just click HERE for this unforgettable recipe!

I thought of this special recipe recently as our 22nd (!) anniversary approached and we were expecting dinner guests.  This sauce was the star component in the first meal on which Joe and I collaborated for dinner guests as a newly married couple.  And I can almost guarantee you have never had anything like it!

The sauce recipe came from a culinary magazine but, sadly, I don’t know which one, as I recopied the recipe and–shame on me–uncharacteristically did not credit the source.  But I did write “Out of this world!” at the top.  And it still is.

The only change I made to the original  recipe was to substitute vegetable broth for chicken broth and vegan butter for the dairy variety in addition to using about 30%(!)  less.  We have served it over a variety of things, but this brand new combination was so tasty and so pretty that I wanted to share it with all of you.

So be sure to head over to One Green Planet…you won’t want to miss this one!

Vegan Peanut Butter and Fresh Apple Pancakes with Peanut Butter Maple Syrup

Yield: 8 pancakes (4 servings)

After a little gardening, yoga, and errands, I didn’t get around to “lunch” until about 3 p.m. Saturday afternoon.

I was craving one of the fresh Virginia grown apples I had just purchased at the farmer’s market with a little peanut butter.  But I was afraid I would be hungry an hour later.

So, I decided on filling–but not heavy– fall pancakes made from the same wholesome ingredients.  What a good decision!  I hope you enjoy them as much as I did. (Okay, and Minnie too.  I made one for our “little” Great Dane, my constant kitchen company aka chow hound.)

Just go to One Green Planet, where I am this week’s featured “Green Monster,” for the simple recipe.  Now you can enjoy everyone’s favorite after school snack for brunch!

 

Vegan Chorizo, Apple, and Chickpeas with Fresh Kale and Cashew Sauce

Yield: 4 servings (you may have left over Kale Sauce)

Now that school is back in session for the year, my schedule is dramatically different.  So, I have a bit less time to cook, photograph, and post.  But, as has been the case since the launch of The Blooming Platter several years ago, I plan to offer you delicious new recipes right here several times a week with only the occasional hiatus, as in the last week or so.

We had open house at school late one night last week, my 22nd(!) anniversary was Saturday, I had a book-signing at our fabulous “Farm to Fork” event sponsored by Buy Fresh Buy Local Hampton Roads, and then I caught a cold.  Whew!  At any rate, I hope you’ll agree that this one was worth waiting for!

This Spanish-inspired dish is so pretty with its warm golden stew-like base and it’s fresh green sauce.  And the flavors complement each other perfectly: the spicy chorizo offset and cooled just a bit by the fresh kale sauce, made rich and creamy with buttery cashews.  The sweet-tart apples temper the heat of the chorizo, as well, creating a beautifully balanced fall dish that goes together in a snap.  I like to serve it as tapas, but no one would take issue with a big bowl of it!

For the simple recipe, just click on over to One Green Planet who generously shares a bounty of Blooming Platter recipes with their readers. Thanks OGP!

 

My Latest Vegan Shoe Purchase–How Bloomin’ Cute Are These?!

Jambu J-41 Jolie Vegan Wedge

Back in July, I shared my then new discovery: J-41–Adventure On vegan shoes with their Jeep technology and cool styling.  I still wear them every day to walk the dogs…I even wore them with a cute dress to school on Friday!  My husband thought  the ensemble looked great.  And he wishes that the company made shoes for men.  But, alas, it’s a chicks only thing!

Now that it’s September and school has been in session for a week–I’m so lucky…I LOVE my students!–I’ve been thinking less about summer hiking and more about how to look stylish in work clothes while keeping my tootsies comfy with a lot of standing and walking on hard surfaces every day (think linoleum over concrete).

Fortunately for me, J-41 makes vegan dress shoes that aren’t too dressy or expensive.  I was giving up hope after a fair amount of online searching until I thought of revisiting J-41.  I mistakenly thought they only make athletic shoes.  Wrong!  There were several options to choose from; I selected the Jolie Vegan Wedge with a sexy little peep-toe, and their characteristic tiny floral pattern.  I also love the cutouts.

Though the shoes have a little bit of a “cloggish” feel to them, I don’t think they look too “hippy-ish.” Do you?  Why do shoe manufacturers think that vegans want to either wear 1) the 21st century equivalent of “earth shoes, ” 2)  RIDICULOUSLY high caricatures of a platform shoe, or 3) super high end designer shoes?  (Don’t get me wrong in regard to the latter…the mind is willing, but the pocketbook isn’t!)

These were around $70 on Amazon–so easy and no shipping charges!

Red Wine Reduction for Grilled Peaches

Yield:  8 servings (1/2 to 3/4 cup sauce)

In August, Joe and I joined his sisters, Terri Ann and Tina, and their families for a short vacation in Ocean City, N.J.  (Our 14 year old niece, Gabriella, who is about as far removed from “Snooki” as one can get–thankfully!–does a great imitation.)  The DiJulios spent part of the summers there throughout their lives and, now that both of their parents are deceased, have vowed to keep the tradition alive.

Family dinners are part of the tradition so, late one afternoon on the way home from a bike ride, Terri Ann and I couldn’t resist the Jersey peaches at a local market.  Dinner was a grilled affair (marinated tofu for me) with my husband, Joe, in charge, so he put the peach halves on while we enjoyed dinner including Jersey corn and tomatoes plus sauteed kale from who knows where.

Before we sat down, I joined forces with Terri Ann (a good cook in her own right) and her husband’s son, Curt (a partner with Bonefish Grill who knows his way around a kitchen) and created a luscious, glistening, and not-too-sweet Cabernet sauce for the peaches.  We all gave it a can-I-please-have-some-more? enthusiastic thumb’s up!

I served it over a plain grilled peach for me, but added a little scoop of peach yogurt that was in the fridge for everyone else, omnivores all.  But, if you like, you can forget all the formalities and just eat it from a spoon!

Hopefully there are still a few summer peaches available in your neck of the woods, but if not, the sauce would be delicious over, say, grilled bananas, perhaps pears, vegan pound cake or ice cream (or both!), etc.

1 1 /2 cups Red wine (we used Silver Oak Alexander Valley Cabernet)

2/3 cup sugar

Bring both ingredients to a gentle boil over medium-high heat, reduce heat, and simmer gently until reduced by about one-half to two-thirds.  You should have about 1/2 to 3/4 cup of sauce.  Remove from heat.  Reduction will thicken more as it cools.

Serve over grilled peaches with or without a dollop of vanilla or peach vegan yogurt.

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