by betsy

Vegan Cookbook Author “Comes Clean” about Pre-Colonoscopy Diet

Sorry about the indelicate topic folks, but it’s important on many levels.  And since we’re all foodies here, and the pre-colonoscopy diet causes many folks high anxiety–me among them–I wanted to share 3 Tips and some other incidental information.

If you are 50 and have no history of colon cancer in your family,  it’s time.  If you’re not yet 50 and have a family history of the disease–or any other reason to be concerned–then it’s past time.

So, alas, with my “big” birthday last May, and a “staff day” today at school, I scheduled the appointment for 8 a.m. this morning because I hate to leave my students with substitute teachers, however good they may be.  Though doctors probably have different protocols, especially in countries outside the U.S., mine requires a clear liquid diet fast for 24 hours in advance.

Ever try finding more than 1 gram of vegan protein per serving on a clear liquid diet?  Well, I don’t think you can.  Veggie broths are right about 1 gram.  Too late, it did occur to me that miso, at 2 grams of soy protein per serving, might have been acceptable.  But I would ask your doctor.

As a vegan with low blood sugar–controlled by the optimum ratio of protein, carb and fat, I was really concerned about making it through the day at school without all of the hypoglycemic symptoms.  When I called my doctor, the nurse recommended Iso Pure , a protein drink in a rainbow of clear colors.  Turns out that it’s great for vegetarians but its whey-based protein makes it off-limits for vegans.

So, Tip #1: on the day before the procedure, rise early enough to eat or drink a high protein breakfast before the clocks strikes the 24-hour prior mark.  I recommend drinking that meal for reasons that will become obvious to you later.  My beverage of choice was a venti Green Tea Soy Frappuccino–hold the classic syrup and whip, of course–yesterday morning.

For both lunch and dinner, if you can call it that, I drank warm veggie broth with plain hot tea in the afternoon.  At school, I dissolved faux chicken bouillon cubes in hot water for lunch.  Mmm…  But dinner was more satisfying, so here is Tip #2:  the day before, I boiled 4 ounces of Udon noodles in 2 quarts of water plus 8 of those bouillon cubes.  When I drained the noodles, I reserved the broth, cooling it, and then storing it in an airtight container in the fridge.  The added starch and fat in the broth made that a much more satisfying “meal.”

Now for the truly fun and indelicate part.  First, whatever you do, don’t get online and start reading about other people’s experience of “the cleanse.”  That will do nothing but contribute to your rising anxiety or, in my case, rising panic.  My doctor’s protocol began at 5 p.m. the day before.  At the appointed hour, I had to take 4, count them, 4, Dulcolax tablets with 2 to 3 glasses of liquid.  I decided to take them with my liquid dinner, as I knew I was about to have to drink more than was entirely comfortable.

Immediately after that, I had to drink 4 cup (32 ounces) of a clear liquid–Gatorade was recommended–with a half of a bottle of Miralax dissolved in it!   But, guess what?  My cocktail was actually quite delicious and here’s why.  Tip #3:  the nurse had advised really chilling the mixture.  I can’t stand Gatorade on a good day, so I chose Healthy Balance apple juice which I chilled the day before.  After I mixed in the powdered solution, which is about the same texture as superfine sugar, I poured it over ice.  I think I’ll serve it at my next party!  Not.  But, truly, it wasn’t only “not bad”–and I had been warned by lots of friends that it is “nasty”–but it was actually tasty and satisfying.  Maybe it helped that I hadn’t eaten all day.

Then I went ahead and mixed up the other 32 ounces of apple juice and half bottle of “the stuff” as I would be rising at 3 a.m.–5 hours before the procedure–to drink it.  I didn’t try it hot which might have been more satisfying on a chilly fall morning.  But, as it was, I sat in bed with my dogs piled around me and read the December issue of VegNews.  It was quite pleasant.

Now, what follows both of those large doses isn’t the most fun, but only because it prevents a good night’s sleep.  Yet, I definitely wouldn’t want to have scheduled my appointment for later in the day and be trying to conduct normal activities.  And besides, I don’t know about any of the rest of you about my age, but sleeping through the night is not something I do anyway.  I’d say it’s been 8 years since I did that, though part of that was probably starting my new career as a teacher, not to mention adopting the first of our Great Danes who has slept with us from Day 1.

Well, it’s about time for my husband to drive me to the doctor’s office–note that you are required to have a driver take you home after the procedure because of the sedation (something else I’m not thrilled about, as I’m a bit needle phobic).  But everyone says that the prep is the worst part…and it wasn’t half bad!  I hope my 3 Tips will ensure smooth sailing on your end–sorry, I couldn’t resist–when the time comes.

…

Oh, and for the record, I’ve now been home since about 10:30 or so this morning, the procedure is a piece of (vegan) cake.  Seriously.  “Conscious sedation” for me meant “lights out.”  I don’t remember anything until I woke up in the recovery area, and I certainly didn’t feel a thing except next-to-nothing when the nurse inserted the IV, twice as it turns out, as I was dehydrated and she couldn’t get what she needed.  Honestly that was the part I dreaded the most and it was a non-event.  I do remember one embarrassing thing I said and they hadn’t even started drugs through the IV yet because they wanted me to meet the doctor.  When he came in to chat and shook my hand,  I instantly liked him and he was so handsome.  So before I knew it, I was saying to him, “Oh gosh, I wish you weren’t so cute.”  He laughed, blushed a little, and looked at his nurse saying, “I think that’s a compliment.”

So if your time has come or will soon come, relax.  But don’t plan a big lunch afterwards.  Everyone said I would be starving.  I wasn’t; instead I was ever-so-slightly nauseated, but just for a minute or so when I got home and was moving around a little too much.  I took one anti-nausea pill provided by the doctor which did the trick, and then I fell asleep for a nice long while.

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by betsy

Vegan Pumpkin Shortcakes with Warm Spiced Apple Filling

I decided to end Vegan MoFo 2011 on a sweet note.

But, first, speaking of sweet…

A big thank you is in order to Isa and all the good folks who are the driving force behind Vegan MoFo.  Thank you so much for continuing to feed this fire and for making it so easy, not to mention gratifying, for all of us vegan bloggers and many, many readers to participate.  What a beautiful thing.

Though MoFo officially ends today, I will still be here offering new recipes several times a week to Blooming Platter readers and subscribers.  So I invite you to subscribe if you haven’t already.  It’s now easier than ever and you can do it via email, no rss feed necessary.  Just look over at the top of the right-hand sidebar and follow the simple prompts.

This version features a split pumpkin biscuit.

And now a sweet for the sweet, but, not so sweet that you couldn’t serve this warming dish for a fall breakfast or brunch, which is how I first enjoyed it.

I grew up loving my mother’s biscuit-style Strawberry Shortcake which, incidentally, she would sometimes allow my sister and me to enjoy for breakfast.  So, my fall version of this treat is based on a sweetened pumpkin biscuit.

And it’s topped with a quick and spicy apple and walnut saute.  Your kitchen will be perfumed with some of the best fragrances of fall.

Yield: 4 Servings

Note: the following is the Herbed Biscuit recipe from my new Blooming Platter vegan cookbook without the herbs, but with the addition of dehydrated pumpkin powder and a little natural sugar.  Just click here to order the dehydrated pumpkin from Barry Farm.  I am partial to it rather than pumpkin puree, as it adds lots of flavor and golden color, but no additional un-needed nor unwanted moisture which requires additional flour and, hence, a heavy biscuit.  However, if you have a vegan pumpkin biscuit recipe you like, feel free to substitute.  Just add about 2 tablespoons of natural sugar to a cup of flour. 

My special biscuit method requires freezing the vegan butter and shortening, so don’t forget to pop it in the freezer the night before you plan to make them.  And I highly encourage taking the tiny bit of extra time to employ my modified french puff pastry folding method.  You won’t believe how buttery and flaky the two together will make your biscuit-shortcakes.

This version features an unsplit pumpkin biscuit.

Pumpkin Shortcakes

Note: this recipe makes about 10 biscuit-shortcakes, more than you need, but they are delicious plain and reheat nicely, so I predict you’ll be glad to have them on hand.

1 tablespoon apple cider vinegar

1 cup plain or unsweetened soy milk

1 1/2 cups self-rising flour (or 1 1/2 cups all purpose or white whole wheat flour + 1 tablespoon baking powder)

1/2 cup dehydrated pumpkin powder (I use Barry Farm brand–it’s like a fragrant golden powder)

3/4 teaspoon baking powder (add only if using the self-rising flour)

1 tablespoon pumpkin pie spice (or your own mix of ground cinnamon, clove and nutmeg to taste)

1/4 cup natural sugar

4 tablespoons frozen vegetable shortening

4 tablespoons frozen vegan butter + 2 tablespoons refrigerated vegan butter (I like Earth Balance)

Warm Spiced Apple Filling (recipe below)

About 1/4 cup of your favorite vegan whipped topping, sweetened cashew cream, or even vegan sour cream and a sprinkle of ground cinnamon

1. Preheat the oven to 425 degrees F.  In a small bowl, whisk the vinegar into the soy milk and set aside.  In a large bowl, combine the flour, baking powder (3/4 teaspoon if using the self-rising flour and 1 tablespoon if using all purpose or white whole wheat), pumpkin powder, pumpkin pie spice, and natural sugar, and stir with a fork to combine.  Make a well in the center.  Spray your box grater very lightly with nonstick spray for easier clean up and then grate the frozen shortening and frozen vegan butter into the well.  Whisk the soy milk mixture and add it to the well.

2.  Incorporate the wet into the dry ingredients by stirring with a fork so that the warmth of your hands doesn’t melt the shortening and butter.  Place the remaining 2 tablespoons of butter in a 9-inch square pan and place it in the oven to melt the butter.  Remove the pan as soon as the butter has melted.

3.  On a lightly floured work surface, pat or roll the dough to about 1-inch thick (1/4-inch thicker than for my biscuits).  Fold it like a business letter: fold one side two-thirds of the way across and fold the remaining 1/3 back across.  Pat or gently roll the dough out to a 1-inch thickness again, turn it a quarter turn and repeat about 4 more times.  Do this fairly quickly so that the dough doesn’t warm up.

4.  Lightly flour the work surface as necessary.  The last time you pa the dough to a 1-inch, cut out biscuits wih a 2-inch biscuit, cookie cutter or drinking glass.  Place each biscuit in the prepared pan and flip to coat both sides with melted butter.  Bake the biscuits for about 15 minutes or until golden brown.   While biscuits bake, make filling (recipe below).

5.  When cool enough to handle, either place a biscuit on each of 4 plates; top with 1/4th of the Warm Spiced Apple Filling; garnish each serving with a tablespoon of vegan whipped topping, sweetened cashew cream, or vegan sour cream and a light dusting of ground cinnamon; and serve warm.  Or, split the biscuits and place 1/8th of the filling inside and another 1/8th of the filling on top, garnish, and serve.  Save the remaining 6 biscuits in an airtight container for another use.

Warm Spiced Apple Filling

1 tablespoon vegan butter (I like Earth Balance)

1/4 cup + 2 teaspoons chopped walnuts

2 medium apples (I like our local Winesaps), cut into 1/4-inch dice

1/4 cup natural sugar

1/4 cup ground cinnamon or to taste

1/4 cup ground ginger or to taste

1/8 teaspoon ground clove or to taste

1 tablespoon maple syrup

In a large cast iron skillet over medium-high heat, melt butter.  Add walnuts and toast, stirring frequently for about 3 minutes or until lightly toasted.  Remove nuts to a paper towel-lined saucer.  Add apple, natural sugar, and spices.  Saute for about 3 minutes or until apples soften.  Add maple syrup and cook another minute or two until apples are very tender.  Add all but 1 tablespoon of walnuts, stir, and heat through.  Remove from heat and use as directed above.

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by betsy

Quick-Fix Vegan Is Long on Flavor, Short on Prep Time

Quick-Fix Vegan is an all-new companion volume to the award-winning Quick-Fix Vegetarian.

With 25 years of professional culinary experience and food writing under her apron strings—and almost as many cookbooks!–best-selling author, Robin Robertson, here serves up 150 recipes, each with its own introduction.  Short and sweet–not to mention savory–these recipes are fast (all can be prepared in 30 minutes or less), full of flavor, and largely made with fresh ingredients quickly combined with pantry and fridge staples.

I hadn’t made it past the “Starters and Snacks” before I knew what I will make first:  Moroccan Pumpkin Hummus.  I am wild about the flavors of Morocco and, in fact, chose that flavorful cuisine for my “big” birthday dinner last May.  Plus I am an utter fool for pumpkin anything.  And, hummus?  Well, it is just about the perfect food.  And, in Robin’s inspired hands, it becomes even more so.

I’ve always loved fusion cuisine in which one dish is presented in the guise of another, and Robin shares one after another enticing example in this cookbook which draws its inspiration from, quite literally, a world of flavors.  I hadn’t even made it out of the “Starters” before I had found the second recipe I want to try: Jerk-Spiced Kale Chips.

Never odd, but often surprising, Robin’s flavor combinations are both interesting and appealing, like these chips or, say, her avocado sauce for pasta.  Recipe after recipe will have you asking, “Why didn’t I think of that?”

So, if, like me, you love fresh takes on old faves, then you will find much to love in this book well beyond the Starters.  Eight more chapters of recipes, each with its own index and introduction, make the most time consuming and difficult task narrowing down the options.  Fun food—take “Snowballs in Hell,” for example–and bold flavors–like “Burmese Ginger Salad”–are hallmarks of this very readable cookbook.  But, if you’re more into basics, you won’t be disappointed.  Recipes like Zucchini Frittata, Skillet Lasagna, Cream of Mushroom Soup, and Mac and Cheezeburger Bake fit that bill.

In addition to the expected chapters of starters, soups, sandwiches, salads, sauces/condiments, and desserts, main dishes are conveniently divided into ones you make stove top, ones you bake, and pasta because we all know the latter is a food group unto itself.  At the beginning of the book, the “Getting Started” chapter is practicality personified with time-saving strategies, a description of the Quick-Fix Pantry, complete with lists, Ingredient Shortcuts, tips for planning ahead and using leftovers, and oh-so-much more.

Though the only full-color photographs in this book are on the front and back covers, Robin’s vivid, but succinct writing paints a vibrant picture of each dish, of the vegan kitchen, and, indeed, of the vegan lifestyle itself.

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by betsy

Vegan Orecchiette with Kale and Roasted Acorn Squash in a Creamy Sauce

This is omnivorous husband-approved comfort food, no question about it!  But it won’t weigh you down and it is  infused with lots of vitamins, not to mention flavor.

You can use any kind of pasta you choose, but I love the shallow “bowl-shape” of the orecchiette because it holds more of the creamy sauce.

Roast the squash in advance so that it’s ready to roll when you’re ready to roll out dinner.

Yield: 4 servings

8 ounces orecchiette (or other favorite pasta)

1 tablespoon olive oil

4 cups firmly packed 2-inch pieces of kale, thick stems removed

2 medium cloves garlic

1 cup plain soy creamer

1/4 to 1/2 cup nutritional yeast (depending on how cheesy and thick you want the sauce)

Sea salt and freshly ground black pepper to taste

About 4 teaspoons rough chopped walnuts or toasted walnuts

2 acorn squash, cut into approximately 1 x 2-inch chunks and roasted (I cut the squash in half, remove seeds and pulp, cut it into chunks, drizzle with olive oil, sprinkle with sea salt, and roast for 20 minutes at 450 degrees, stirring after 10 minutes.  I find it easiest to peel the squash after it has cooled enough to handle, but you can peel it before roasting if you prefer.)

Bring a large pot of generously salted water to boil.  Add pasta and cook just until al dente.  Meanwhile, make sauce.  In a large cast iron skillet over medium-high, heat olive oil to shimmering.  Add kale and cook, stirring almost constantly, for approximately 3 minutes or until almost tender, but still bright green.  Add garlic and saute for another minute, stirring constantly.  Reduce heat if necessary to prevent garlic from scorching.  Add soy creamer, nutritional yeast, sea salt, and freshly ground pepper, and stir to combine.  Fold in roasted acorn squash and heat through, stirring frequently.  When pasta is cooked, drain, and fold it into the sauce.  Adjust seasoning if necessary and serve immediately garnished with a few chopped walnuts.

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by betsy

Vegan Whole Wheat Penne Pasta with Roasted Butternut Squash and Kale, Walnut, and Rosemary Pesto Cream Sauce

I love my Kale, Walnut, and Rosemary Pesto, but I’ve enjoyed so much of it recently, that I wanted to transform it just enough to be a fresh take without taking away from its beautiful balanced flavors.  So I decided to combine it with some soy creamer and use it as a sauce to coat golden butternut squash and chewy-tender tubes of whole wheat penne pasta.

Roast the butternut squash in advance so it’s ready to go when you are ready to eat!

Yield 4 servings

8 ounces whole wheat penne pasta

1 cup Vegan Kale, Walnut, and Rosemary Pesto

1/2 cup plain soy creamer

2 cups 1-inch pieces of roasted butternut squash (Halve squash lengthwise, remove seeds and pulp, cut into pieces, toss with a tiny bit of olive oil, and roast approximately 20 minutes in a 450 degree oven, stirring after 10 minutes.  I find it easier to peel it when it is cool enough to handle, but you can peel it before roasting.)

Sea salt and freshly ground black pepper to taste

Optional garnish: sprigs of fresh rosemary

In a large pot of boiling, generously salted water, cook pasta just until al dente, about 8 minutes.   Meanwhile, in a medium bowl, whisk together pesto and soy creamer.  If you want the sauce to be a little looser, whisk in olive oil, a tablespoon at t time, until desired consistency is reached.  When pasta is cooked, drain, return to pot, and place over medium heat.  Immediately add sauce and toss together quickly.  Then add butternut squash and toss gently again.  Check for seasoning and adjust as necessary with sea salt and freshly ground black pepper.  Remove the pot from the heat and serve the pasta immediately topped with sprigs of rosemary if desired.

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by betsy

VEgan Baked Pumpkin Spice Oatmeal (it’s like bread pudding for breakfast or brunch!)

This recipe is a crowd-pleaser regardless of the season!  And I’m posting it now so you can make sure to have all ingredients on hand by the time the weekend arrives.

The first iteration of it, which I created for The Blooming Platter Cookbook, appears in the spring section of the Brunch chapter, for it was made to be topped with fresh berries.  When I tested the recipe in the summer of 2010, I served it topped with blueberries to my good friend Maggie Test (yes, that’s really her last name).  She proclaimed its texture to be perfect, like a bread pudding for breakfast (though there is no bread in the recipe, only healthy oatmeal).

So, for the weekend house party my husband hosted for my birthday last May, I made it as our Sunday “morning-after” brunch dish.  It was a huge hit with everyone and lent itself perfectly to people rising at different times, as servings can be popped into the microwave for reheating.

At the end of last week, the weather finally turned cool here in coastal Virginia and the leaves are beginning to turn right along with it.  So, I found myself craving a warm comfort-food type weekend breakfast, but nothing too heavy.  Baked oatmeal came immediately to mind.  But, with berries long out of season, I thought of pumpkin of which I can’t get enough this time of year.  I crave it in everything.

I used the recipe I created for my cookbook, simply reducing the cup of soy milk to 1/2 cup, and adding 1/2 cup pumpkin puree plus 2 teaspoons of pumpkin pie spice.  Then, instead of studding the top with berries, I used nuts.  Oh, and I topped the serving you see in the photo with some Vegan Pepita Caramel Sauce, but that’s just guilding the lily and, I have to admit, turns the dish into more of a dessert.

The only difficult aspects of this dish are 1) waiting 8 hours to bake it, and 2) not eating the entire recipe in one sitting!

Yield: 8 servings

6 ounces firm silken tofu
1/2 cup soy milk

1/2 cup pumpkin puree
1/2 cup canola oil
3/4 cup natural sugar
1 tablespoon baking powder

2 teaspoons pumpkin pie spice

1/2 teaspoon sea salt
3 cups old-fashioned oatmeal
2 tablespoons natural sugar
1/2 teaspoon ground cinnamon
1/2 cup coarse-chopped pecans or walnuts

1. Lightly grease a 9-inch glass or ceramic pie pan and set aside. Combine the tofu, soy milk, canola oil, sugar, baking powder, pumpkin pie spice, and salt in a food processor. Process until smooth, scraping down the sides of the bowl as necessary. Transfer the mixture to a medium mixing bowl and stir in the oatmeal. Spoon this mixture into the prepared pan, gently  smoothing the top. Sprinkle the surface with the remaining sugar and cinnamon, cover with foil, and refrigerate 8 hours or overnight.
2. When ready to bake, remove the dish from the refrigerator and preheat the oven to 350ºF. Sprinkle the top surface of the oatmeal with nuts, and bake for 25 minutes or until just firm. Serve hot.  Cover the pan with foil if the nuts start browning too quickly.

Note: The oatmeal may be reheated by covering the baking dish with foil and placing it in a cold oven. Turn the oven temperature to 300ºF. and heat for about 20 minutes, or until warm.  The oatmeal may alternatively be reheated in the microwave.  Start with 30 seconds and add additional time as necessary.

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by betsy

Vegan Smoky Cheddar Cheese Spread (perfect with fall apple slices)

All is right with the (culinary) world when I have a crock vegan cheese spread in our refrigerator!

I never found just the ceramic crock I was looking for–you know, those old-fashioned glossy dark brown ones like you’d find on restaurant tables back in the day?–so I gave up and purchased glass ones at a kitchen shop.  As it turns out, I’ve decided they are more practical because I can see which type of cheese spread is inside, and that could be any one of a number, as I have many favorites.  You can find them ere on this blog (just search cheese spread, “cheez” etc.) and in my Blooming Platter Cookbook.  But, while the crocks may not have been exactly what I had hoped  for, the cheese spreads are!

When I was developing recipes for the cookbook last year, I was wracking my brain for an ingredient that would make my cheeses cheesier with more of an “aged” or “fermented” taste.  And suddenly it hit me:  beer!  I grabbed one out of our garage fridge where my husband keeps his protein drinks (ick!) and beer, and whipped up a batch.  Now, I never make cheese spreads without it.

This version takes its rich golden-orange color and subtle smoky flavor from turmeric and smoked paprika .  It is is perfect spread on a crisp and juicy apple slice or on a cracker and topped with a thin slice of fresh apple.  I love our local Winesap apples for this, but use your favorite.

Though I think my spreads are best after they ripen in the refrigerator for a few hours, I like to remove them a half hour or so before serving, as I think the flavor opens up when the spread isn’t too cold.

Yield:  approximately 2 cups

2 cups roasted and lightly salted cashew halves and pieces

1/2 cup vegan beer or non-alcoholic beer (you may add more to reach the consistency you desire)

2 tablespoons nutritional yeast

1 tablespoon light miso

1 small clove garlic, peeled

1 teaspoon Bragg’s Liquid Aminos or to taste

1/8 teaspoon garlic powder or to taste

1/8 teaspoon onion powder or to taste

1/2 teaspoon smoked paprika or to taste (add enough to taste but not overwhelm)

1/4 teaspoon turmeric

Pinch of freshly ground black pepper

Accompaniments: Sturdy crisp crackers like Melba toast and apple slices lightly sprinkled with lemon juice to prevent oxidation

Place all ingredients in the bowl of a food processor fitted with a metal blade and process until smooth, scraping down the sides of the bowl as necessary.  This will take several minutes.  Scrape into an airtight container and ripen in the refrigerator for several hours if time allows.  If not, you may serve it immediately and store any leftovers in the refrigerator.  If the spread has been refrigerated, allow it to sit at room temperature for a half hour or so before serving.

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by betsy

Vegan Kale and Lentil Salad

My fresh take on beans-and-greens presents lentils and kale as a hardy, yet light, salad that is equally good served warm or at room temperature, and makes the perfect bed for a piece of grilled tofu drizzled with a delectable sauce.  This dish is a powerhouse of vitamins and protein, simple enough for any day, but lovely enough for special occasions.

Here I serve it on its own with a shimmering slice of lemon and a sprig of fresh rosemary from our garden.

4 cups rough chopped and firmly packed kale, thick stems removed

1 tablespoon olive oil

1/2 of a medium red onion, cut into 1/4-inch dice

Sea salt

2 medium cloves garlic, minced

1 pound steamed lentils (I buy the Trader Joe’s brand which is actually 17.6 ounces)

2 tablespoons maple syrup

1 tablespoon balsamic vinegar

Freshly ground black pepper to taste

Optional: juice of 1/2 of a medium lemon

Finely chop kale in a food processor and set aside.  Heat olive oil in a large skillet over medium-high until shimmering.  Add onion and a pinch of salt, and saute lightly, stirring frequently, just for a couple of minutes.  Add garlic and saute, stirring, for only about 30 seconds.  Add kale and cook, stirring frequently, about 4 minutes or until kale is tender but still bright green.  Add remaining ingredients and heat through.  Adjust seasoning if necessary with salt and pepper and, if you want added brightness, stir in the lemon juice.  Serve warm or at room temperature.

Still Life with Vegan Kale and Lentil Salad and Minnie
For 150 more fresh, seasonal recipes that will make your (and your dog’s!) mouth water, I hope you will check out The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

 

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by betsy

“Go Dairy Free” Features Brand New Blooming Platter Recipe: Vegan Savory Black Bean and Salsa “Cupcakes” with Whipped Sweet Potato “Frosting”

What does one do when Alisa Fleming, founder of GoDairyFree, asks if you have a recipe for Halloween to share with readers of her website?  You get busy!

I have created quite a few recipes for pumpkin dishes, which are here on my blog and in my new cookbook.  But I really didn’t have anything fun, different and delicious in traditional Halloween colors.

However, since I love a challenge, I created a recipe especially for her readers and it’s exciting to be able to share it with you: Vegan Savory Black Bean and Salsa “Cupcakes” with Whipped Sweet Potato “Frosting”!

My first attempt was a bust.  Those dry and flavorless bad boys–and I do mean bad–ended up out in the woods on our property!  But after some brainstorming, it occurred to me that I could use super flavorful salsa for both flavor and moisture and that did the trick–yum!

Sound odd?  Well, this recipe is a little out of the ordinary, but Alisa and I think the cupcakes are so good it’s “scary” (sorry, I couldn’t resist the corny Halloween reference.)  She writes:

“I’m very excited for the recipe feature we have today from the talented cookbook author, Betsy DiJulio. Betsy’s creativity is second only to her ability to create appealing, healthy, comfort food recipes. She never fails to surprise with unique ideas, but they are always very doable and delicious. Today’s recipe is certainly no exception. It pairs simple everyday dinner ingredients with an unexpected format, cupcakes! Since they are savory, and made without any sugar, Betsy uses salsa to add extra moisture and flavor …”

Just follow this link for the simple recipe.  And Happy Halloween!

 

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by betsy

French Lentil (and Apple) Salad with Champagne-Dijon Vinaigrette AND Quick Vegan Tempeh Bacon

Yesterday, I promised a dish from The Blooming Platter Cookbook that would be delicious served with my Vegan Caraway-Havarti Cheese  Spread on Melba toast that I posted yesterday.

So here it is!  It is my pleasure to share this simple but special recipe  inspired by a salad I enjoyed at a tiny bistro in Paris on my husband’s and my twentieth wedding anniversary trip two summers ago.   That salad contained no Tempeh Bacon, nor does the recipe in the cookbook.  But I love the addition, which I just created, so I’m thrilled to share it with you here.

Note that the recipe calls for starting with dried lentils, but I often just buy a 17.6 ounce package of Trader Joe’s steamed lentils, sold in their produce section, and use the whole package.

Yield: 4 to 6 servings

2 1/4 cups water
2 bay leaves
1 1/2 cups green lentils, picked over, rinsed, and drained
3 tablespoons olive oil (or 2 tablespoons olive oil + 1 tablespoon walnut oil)
1 tablespoon champagne vinegar or apple cider vinegar
1 1/2 teaspoons Dijon mustard
Sea salt and freshly ground black pepper
1 large apple (any variety)
1/3 cup chopped red onion
1 tablespoon snipped chives
3 tablespoons lemon juice

Optional: Quick Vegan Tempeh Bacon (recipe follows)
1. In a 2-quart covered saucepan over medium-high heat, bring water and bay leaves to a boil, reduce heat to a simmer. Stir in lentils and gently simmer, partially covered, for 30 minutes. Check at 10 minute intervals, as lentils are easy to overcook; they should be firm enough to hold their shape when tossed with the other ingredients. Add more hot water if necessary to prevent sticking or scorching. (Skip these steps if using pre-steamed lentils.)
2. While the lentils cook, make the vinaigrette. In a large serving bowl, combine the oil, vinegar, mustard, and salt and pepper to taste. Whisk until well blended and slightly emulsified. Set aside.
3. Halve the apple lengthwise, scoop out the core with a melon baller or spoon, arrange each half cut side down on a work surface, and cut into 1/8-inch thick slices. Then stack several slices together on their sides and cut them into 1/8-inch matchsticks. Add to the bowl with the dressing as you cut them, and stir gently to coat in order to prevent discoloration. Stir in the onion and chives.

4. When the lentils are cooked, drain, rinse with cool water to stop the cooking, and drain well. Remove the bay leaf. (Obviously, skip this rinsing and draining step if using the pre-steamed lentils.)  Stir the lentils into the dressing mixture. Season with salt and pepper, and add the lemon juice, 1 tablespoon at a time, to taste. Toss gently to combine. Taste and adjust the seasonings if needed. Cover and chill the salad several hours before serving to allow flavors to marry.

If including the Temp Bacon, add just before serving.

Quick Vegan Tempeh Bacon:

2 tablespoons olive oil

1-8 ounce package tempeh (I use Trader Joe’s brand), sliced cross-wise into about 20 slices 1/4-inch thick

1/4 cup soy sauce (I use a light variety)

2 tablespoons Liquid Smoke

2 tablespoons natural sugar

Sea salt

Heat olive oil in a large skillet over medium-high heat.  Add tempeh slices to the pan and sprinkle with 2 tablespoons soy sauce, 1 tablespoon of Liquid Smoke, 1 tablespoon of natural sugar, and a pinch of salt.  Saute, without disturbing for 2-3 minutes or until caramelized, but not burned.  Flip slices and repeat with remaining ingredients.  Turn off heat.  Flip slices one more time and allow them to sit for a minute or two just to absorb a little more of the flavors.  Remove them from heat and serve immediately.  (The pan drippings are really yummy.  If I’m using, say, chopped onion in a recipe with compatible flavors, I like to add the onion to the skillet and stir them around to absorb some of the drippings which are too good to go to waste!)

Serving suggestion:  If you would like to serve the salad over grilled apple slices as in the photograph, cut 1/4-inch thick apple slices and grill them in an oiled grill pan over medium-high heat for 2 to 3 minutes on each side or until tender, but not mushy, and nice grill marks appear.

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