Tag: vegan holiday

by betsy

Feta Pancakes w/ Fresh Strawberries & Basil Creme Fraiche (vegan/plant-based/gf)

Yield: approximately 24 silver dollar pancakes (or 12 medium-sized pancakes)

Strawberry season, leftover Basil Creme Fraiche, and a gift of a summer bouquet somehow became this easy, elegant brunch dish.

Feta Pancakes with Fresh Strawberries and Badil Creme Fraiche

1 cup gf flour (use a 1:1 baking substitute)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup unsweetened non-dairy milk (I prefer soy)
1 teaspoon balsamic vinegar
1/2 cup vegan feta (I love Follow Your Heart)
3 tablespoons pine nuts, lightly toasted or not
Basil Creme Fraiche (recipe follows)
6 large strawberries halved, if making a dozen medium pancakes, or sliced into 6 slivers each, if making 2 dozen silver dollar size
Garnishes: edible greenery like tiny basil or mint leaves and pine nuts, lightly toasted or not

In medium bowl, whisk together all dry ingredients. Make a well in center, pour in soymilk and balsamic vinegar, and whisk until completely combined. Stir in feta and pine nuts.

Turn oven to warm. Lightly spray a skillet with nonstick spray and heat over medium. If making silver dollar-sized pancakes, drop tablespoons of batter into skillet about 2 inches apart, spread gently into a disk with back of tablespoon, and cook a couple minutes or until small bubbles start to appear. Flip and cook for a couple more minutes or until golden brown on underside. Remove to an ovenproof tray or platter and place in warm oven. Repeat with remaining batter. If making medium-sized pancakes, follow the same directions using 1/4 to 1/3 cup batter for each. Spray skillet with non-stick spray, as needed, away from open flame.

Serve pancakes with a dollop Basil Creme Fraiche (1 tablespoon for small or 2 for medium pancakes) and fresh strawberries (a thin slice for small and a half for medium pancakes). Serve immediately garnished as desired with edible green leaves and a sprinkle of pine nuts.

Basil Creme Fraiche
Yield: 2 cups

1 cup Silk brand Greek vanilla yogurt
1 cup Cocowhip (or your favorite vegan whipped “cream”)
2 tablespoons finely chopped fresh basil

Fold together all ingredients until well-combined and refrigerate, covered, until serving time.

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by betsy

Spinach Skinny Dip with a Southwestern Vibe (vegan/plant-based)

Yield: approximately 3 cups

A recent student trip to center city Philadelphia and many meals at Reading Terminal Market right next to our hotel inspired this dip. In particular, it was an order of vegan onion rings served with chipotle mayo at Fox & Son Fair Food that did it. That dipping sauce was face-plant worthy, but I kept imagining it with spinach along with onion. I had barely unpacked my suitcase at the end of the trip than I was in the kitchen, whipping up this Spinach Skinny Dip!

1 tablespoon olive oil
1 large onion, diced
Pinch sea salt
12-ounce package frozen chopped spinach
12-ounce package frozen riced cauliflower (or a second package of frozen spinach)
1/4 cup vegan cream cheese
1/4 cup vegan mayo
1/4 cup vegan mozzarella or similar white vegan cheese
1/4 cup vegan shredded parmesan (I like Follow Your Heart)
2 chilies in adobo, minced + a little adobo
1/2 teaspoon ground cumin
Sea salt and freshly ground black pepper to taste
Optional: juice of 1/2 to 1 lime, to taste
Accompaniments: potato or corn chips, raw vegetable strips, toasted pita triangles, or the like

Note: if you really want that onion ring decadence that inspired the dip, top it with a few canned fried onions, you know, of green bean casserole fame. Check to make sure they are plant-based, but they usually are.

Heat oil in large skillet over medium heat. Add onion and a pinch salt, and saute, stirring frequently, until onion is softened and lightly golden. Break up cauliflower into skillet, and stir until thawed and warm through. Repeat with spinach. Stir in remaining ingredients until cheeses are melted. Taste, adjust seasoning if desired, and serve immediately with chips, raw vegetables, and/or toasted pita.

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by betsy

Blackeyed Pea, Butternut & Bourbon Hash (vegan, plant-based, gf)

Three of my favorite Bs–blackeyed peas, butternut squash, and bourbon–combine in this light-on-labor, heavy-on-taste-and-texture, one-dish meal for 3x the good luck in the new year!

Happy New Year 2026!

-Betsy

Blackeyed Pea, Butternut & Bourbon Hash (vegan, plant-based, gf)

4 tablespoons olive oil, divided
Optional: 2 vegan Field Roast Smoked Apple Sage Sausages (or something similar)
1 small onion, finely diced (about 1/2 cup; I used red onion)
1 medium stalk celery, finely diced (about 1/2 cup)
Approximately 6-8 ounces butternut squash, finely diced (about 1 cup; I would start with a package of diced butternut squash unless you don’t mind wrestling the whole squash)
Sea salt and freshly ground black pepper
1 tablespon poultry seasoning or approximately 3 or so fresh rosemary fronds, 1 teaspoon rubbed sage, 1/2 teaspoon dried thyme
1 cup fresh blackeyed peas, simmered 20 minutes or until very tender in lightly salted water while hash cooks; drain (if fresh aren’t available, use frozen tawed, cooked dried, or even canned, rinsed and drained)
1/4 to 1/2 cup smoked vegan cream cheese (I use Tofutti brand; if unavailable, use plain + a drop or 2 Liquid Smoke)
2 to 4 capfuls bourbon
1 tablespoon maple syrup

Skip this step if not using sausage: in large skillet, heat 2 tablespoons olive oil over medium heat, carefully add sausage slices to avoid splatter, and cook, stirring frequently, until lightly crisped, about 2 to 3 minutes. Drain on paper towel-lined plate.

In same skillet, heat remaining 2 tablespoons olive oil over medium heat, carefully add onion, celery, butternut squash, and all spices, and saute, stirring frequently, for about 20 to 30 minutes or until very soft; adjust heat and add a splash of water dipped from pot with peas or vegetable stock as necessary to prevent sticking. Stir in cooked peas, cream cheese, bourbon, and maple syrup until cream cheese is melted. Serve immediately. If using sausage, stir it into hash before serving or arrange it over top. If not serving hash immediately, cool, and store in airtight container in refrigerator. Reheat in microwave, stovetop, or in 350-degree oven, adding a little water or vegetable stock if necessary.

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by betsy

Vegetable Pot Pie in Acorn Squash w/ Puff Pastry Top (vegan/plant-based)

Despite the fancy appearance, these pot pies in acorn squash are as simple as they are beautiful and scrumptious, thanks in part to Pepperidge Farm frozen “accidentally vegan” puff pastry. I served them for Thanksgiving with nothing more than a side salad with roasted oranges slices (method included below) and a childhood favorite of both mine and my picky husband: slices of congealed cranberry sauce!

We wanted for nothing–not stuffing, madhed potatoes, or pie–and feel very grsteful for so much, including Blooming Platterists!

Happy Holiday Season!

-Betsy

Vegetable Pot Pie in Acorn Squash w/ Puff Pastry Top

Yield: 4 servings

2 medium acorn squash, rinsed, halved lengthwise, *seeds/pulp scraped out with a spoon, and cut edges rubbed with olive oil
3 tablespoons nutritional yeast
5 tablespoons flour
1/4 cup vegetable oil
2 cups vegetable broth
1 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
(You may substitute 3/4 teaspoon poultry seasoning for the above 3 herbs.)
Sea salt to taste
1 cup cooked, diced potatoes (I use canned, rinsed and drained)
2 cups frozen vegetables; my husband does not like carrots, so I use:
1 cup frozen corn
1 cup frozen peas
Optional (filling will be a little thicker): 1 cup vegan chicken, finely diced
1 sheet puff pastry (Pepperidge Farm is vegan), thawed [Note: if squash are really large, you may need part or all of both sheets, so measure squash diameter and cut accordingly.]

Preheat oven to 400°F. Place squash, cut side down, in oiled baking dish or skillet large enough to fit them snugly. Roast 20 minutes, remove, and leave oven on.

Meanwhile, combine nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add oil, stirring to make a roux. Slowly whisk in broth, garlic powder, pepper, sage, tarragon, thyme, and salt to taste. Simmer, stirring, until thickened. Stir in vegetables and vegan chicken, if using. Cook for 5 to 10 minutes or until heated through.

On a very lightly floured surface, roll out puff pastry dough to flatten out creases. Cut into 4 rectangles and cut steam vents in each. Invert squash and fill each with vegetable mixture, lay a piece of dough over top, and seal edges. Return to oven and bake 20 to 25 minutes or until pastry is golden and puffed.

Serve warm.

I like to serve the pot pies with a side salad of greens, roasted orange slices, almonds, and a simple dressing of olive oil and vinegar, emulsified with a little mustard, plus garlic powder, sea salt, and pepper. (Roast orange slices at 400°F with a drizzle of olive oil and sprinkle of sea salt and pepper on a sheet pan at the same time as squash, turning after 10 minutes.)

*I like to rinse, dry, and roast seeds at 400 degrees on a cookie sheet for about 12 minutes, stirring once, with a drizzle of olive oil and a pinch of sea salt, garlic powder, and smoked paprika.

by betsy

Krunchy Kimchi Slaw with Chili Crisp (super simple, 6-ingredient,vegan/ plant-based)

This beautiful and refreshing slaw was a hit at a neighborhood retirement and Labor(less) Day Party for my (too-young-to-retire husband)…but it would be welcome on any table anyvtime. It brought the spice and the crunch, pairing beautifully with our host’s baked ‘bellas and chimichurri sauce, sliced tomatoes, and smash-baked baby potatoes.

Krunchy Kimchi Slaw with Chili Crisp (super simple, 6-ingredient, vegan& plant-based)

Yield: 8 servings

1/4 cup plant-based cream cheese (I use Tofutti Smoke, but any plain or savory flavor will work)
1-3 tablespoons chili crisp (I like 3, but adjust to suit your spice tolerance)
10 ounces shredded cabbage or slaw mix
10 ounces Kimchi
2 green onions, thinly sliced diagonally)
Approximately 1 tablespoon toasted sesame seeds (white or tuxedo)

In large bowl, warm cream cheese for 20-30 seconds on microwave. Stir in chili crisp followed by cabbage and kimchi until well-combined. Cover and refrigerate until serving time. Just before serving, top with onions and garnish with srsame seeds.

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by betsy

Buttery Cornbread-Biscuit Spoonbread (vegan & plant-based)

If fluffy, buttery biscuits, moist cornbread, and creamy spoonbread had a lovechild, this would be it. It is delicious eaten with a spoon straight out of the dish standing at the counter as soon as it emerges from the oven. Or, if you are more civilized, it is a comforting side dish for a barbecue, a potluck, or a Thanksgiving meal.

Cornbread-Biscuit Spoonbread
Yield: 6 servings

1/4 cup plant-based butter, melted + 1 to 2 tablespoons
1/4 cup plant-based sour cream (I love Tofutti brand)
3/4 cup + 2 tablespoon canned creamed corn
1/4 cup aquafaba (juice drained from canned chickpeas)
Juice plus half the corn from 8.5 ounce can
3/4 cup Jiffy “Vegetarian” cornbread muffin mix (it is actually vegan)
3/4 cup flour (I like the texture of gluten-free 1:1 baking mix, but you can sub all-purpose)
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/4 teaspoon baking soda
1/4 teaspoon onion powder

Grease an 8-inch casserole dish. Preheat oven to 350 degrees. In large bowl, whisk together melted butter, sour cream, creamed corn, aquafaba, and juice from canned corn. Stir in remaining ingredients, transfer to prepared dish, bake 1 hour until top is set and golden, and remive from oven. Carefully rub remaining butter over surface to melt into the crusty top, and serve immediately.

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by betsy

Gingerbread Mug Cake (vegan & plant-based with gluten-free option)

I created this recipe–which cooks for only 2 minutes!–on a recent Sunday morning at the end of our winter break. It was on the heels of having just created, if I do say so, The Best, Moistest Gingerbread Loaf as a gift. I was still craving holiday flavors and pretty sure I couldn’t trust myself with a whole loaf in the house. So, this was the perfect, spicy answer.

The texture is a little different because of cooking in the microwave–similar to a bread pudding–but the flavor is virtually identical.

Before I could photograph it, the Cocowhip started to melt and I was momentarily disappointed. But then I thought, “That’s how it really looks: warm and pleasantly melty.”

Gingerbread Mug Cake (vegan & plant-based with gluten-free option)

Yield: 1 serving (easily mutiplies)

1 tablespoon vegan butter
1/4 cup gluten-free 1:1 baking mix or all-purpose flour
2 tablespoons granulated stevia or natural sugar
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allsice
1/8 teaspoon freshly grated black pepper
1/8 teaspoon ground cloves
1/8 teaspoon grated nutmeg (freshly grated if possible)
Pinch sea salt if vegan butter is unsalted)
2 tablespoons non-dairy milk
Optional: 1/4 teaspoon espresso powder dissolved in non-dairy milk
1 tablespoon unsweetened applesauce
1 teaspoon dark molasses
1/8 teaspoon vanilla extract
Garnishes:
2 tablespooons Silk vanilla Greek yogurt or Cocowhip (feel free to use your favorite brands, but I love these)
1 tablespoon chopped or halved walnuts or pecans

In microwave-safe mug, cup, or very small bowl, melt butter and swirl around sides. In another small cup or bowl, use a fork or mini whisk to combine all remaining ingredients until a smooth batter forms. Transfer to buttered vessel, gently smooth top, and microwave on high for 60 to 90 seconds, just until top is set. Serve warm topped with Silk vanilla Greek yogurt or Cocowhip and nuts, if desired.

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by betsy

The Best, Moistest Gingerbread Loaf (vegan & plant-based with gluten-free option)

The Best, Moistest Gingerbread Loaf (vegan & plant-based with gluten-free option)

Craving gingerbread, I studied recipe after recipe before making a loaf as a foodie friend’s Christmas gift. She live it, but, just tasting the batter, I thought it could be improved. I wanted more spice (so I added allspice and black pepper), more richness (I added a small amount of melted vegan butter along with the oil), and better balance for the tanginess from the applesauce (I added espresso powder). Honestly, it is perfection…and I hope you agree!

I had visions of swathing it in orange-bourbon-cinnamon cream cheese frosting, maybe with a hint of molasses, and, while that would be delicious, it needed nothing but a cup of tea on the side!

Notes:
A half recipe fits perfectly in a mini loaf pan (5¾” x 3¼”). Shorten baking time to about 35 minutes.

Discovering I was out of baking powder during one of my test batches, I looked up a substitute, it worked perfectly, and I included it below as an option.)

Recipe

2 1/4 cups 1:1 gluten-free baking mix (like Bob’s Redmill; I am not gf, but prefer it in rustic baked goods) or unbleached all-purpose flour
1/2 cup packed light or dark brown sugar (I prefer dark brown)
2 teaspoons baking powder (or sub 1/2 teaspoon baking soda and 1 teaspoon lemon juice)
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg (fresh grated if possible)
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
1/8 teaspoon freshly ground back pepper
1 cup non-dairy milk (I prefer unsweetened soymilk)
Optional (but recommended): 1 to 2 teaspoons espresso powder)
1/2 cup molasses (use blackstrap only if you want a very pronounced flavor)
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 tablespoons vegan butter, melted (I use Myokos)
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Oil a standard loaf pan (4.5 x 8.5″ or 5 x 9″). Place all dry ingredients in large mixing bowl: baking mix, brown sugar, baking powder, baking soda, and spices. Whisk together and make a well in center. Dissolve espresso powder in non-dairy milk, if using. Into well, pour all wet ingredients: non-dairy milk, molasses, applesauce, oil, vegan butter, and vanilla, and whisk into dry ingredients just until all lumps dissolve. Transfer into prepared pan, gently smoothing top. Bake 55-60 minutes or until wooden pick inserted deep into center comes out clean. Cool in pan 10 minutes. Invert onto plate and then onto wire rack so top is up. Cool slightly or completely before slicing. Reheat slices a few seconds in microwave, if desired.

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by betsy

Beer Bread with Optional Christmas Tree Garnish (vegan & plant-based)

Yield: 12-16 servings

Beer Bread for Christmas…and Beyond! (Vegan & Plant-based…of course!)

If you are still in the Christmas spirit, you can whip up this beautiful and delicious no-rise yeast-free bread in about 45 minutes with most of that baking time.

If not, you can transform the rosemary garnish into a branch with berries all winter or with vegetable flowers come warm weather.

Plus, the bread is just as crave-worthy with no garnish at all.

I had seen these breads on Pinterest, but didn’t want the rise time even of focaccia. I remembered beer bread, which is typically baked in a loaf pan for about 50-60 minutes, and decided to press it into a square pan, more like focaccia, and shorten the baking time.

I also added garlic powder to the mixture and changed the amount of butter I had seen in several recipes, from 1/4 to 1/2 cup, to 6 tablespoons. Some melted it and used in the bottom and over the top, some sliced it over the top. I melted it and used 2 tablespoons in the bottom and 4 over the top.

With a flavor and texture reminiscent of a sourdough biscuit because of the fermentation of the beer and all the butter, I find it irresistibly tasty and easy.

Next time, I would add the garnish about halfway though so it doesn’t get crispy and take on a hint of that Charlie Brown’s Christmas Tree look.

Note: I actually found fresh currants at Harris Teeter for the ornaments, but you can use halved grape tomatoes, peppedew peppers, red bell pepper pieces, sliced black olives, etc.

However you garnish or not, enjoy all year long!

Beer Bread

6 tablespoons vegan butter
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
1/2 teaspoon sea salt
1-12 ounce beer (Barnivore lists vegan beer)

Optional Christmas Garnish: fresh rosemary stalks, fresh red currants, halved grape tomatoes, peppedew peppers, red bell pepper pieces, black olive slices, etc.

Turn oven to 350 degrees. Place butter in pan–8-inch round or square–and place in oven to melt while it preheats.

In a large mixing bowl, combine flour, baking powder, garlic powder, and sea salt with a fork. Drizzle in beer, stirring with a fork, until a smooth dough forms.

Transfer all but 2 tablespoons melted butter to a small cup or ramkin. Transfer dough into prepared pan and smooth with fingers. If not garnishing, pour or brush remaining butter over the top and place in oven for thirty-five minutes or until lightly golden brown.

If garnishing, do not pour butter over the top. Bake about 20 minutes; remove from oven; arrange rosemary stalks in a Christmas tree shape; place fresh red currants, halved grape tomatoes, peppedew peppers, red bell pepper pieces, sliced black olives, etc. as ornaments; brush and dab butter over the top; and bake for remaining 15 minutes or until lightly golden brown.

Cool slightly, slice, and serve right away. Cover any leftovers tightly.

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