Tag: Vegetarian

by betsy

Thin & Chewy Chocolate Chip Cookies (vegan/plant-based)

Note: Just scroll to the recipe below if you would rather skip the backstory, aka amateur chemistry lesson.

As a high school teacher who likes to bring the occasional home baked treat to my students, I am working on upping my (vegan) chocolate chip cookie game for the second semester.

I like different styles of chocolate chip cookies, but lately, I have become interested in–okay, obsessed by–the flatter, chewier type with their deep caramely notes.

But that is challenging without an egg. One batch ended up in the trash pre-winter break. I made those with browned vegan butter and loved the flavor, though not the texture. Plus, browning butter is just one more step along with a greasy pot to clean.

So, over winter break, I got it right with no browned butter!

I had done a lot of research because that’s what I do, and I learned there needed to be a higher butter to flour ratio for the spread I wanted–about 1:2.

And the butter needed to be melted–though not necessarily browned–instead of having air creamed into it.

There also needed to be a higher sugar to butter ratio–about 3:1!–to get that chewiness combined with a crisp-edged quality. Two-thirds of that sugar needed to be brown because the molasses adds moisture and chewiness along with a richer, deeper flavor, and one-third of it is needed to be natural granulated sugar because it helps crisp the edges and evidently promotes spread.

Then, here’s the kicker: I had heard about the famous pan banging cookies that went viral, though I was somewhat dubious. However, when I pulled my batch from the oven, they were still a little bit puffier than I wanted–brown sugar is slightly acidic and reacts with the soda for a little lift–so I tried it, and it worked!

You basically drop the baking sheet on a flat surface–I do it on the stove burners to protect my counters–about twelve times to help flatten the cookies and create pleasing ripples after removing them from the oven while they are still warm.

Finally, in place of an egg, because it did need a little bit of something viscous, I used 3 tablespoons of pureed pumpkin + 3 tablespoons flour.

Wowza. Even my picky husband, Bob, who likes to analyze everything within an inch of its life, had to admit they were on point!

See what you think!

Thin & Chewy Chocolate Chip Cookies (vegan/plant-based)
Yield: 12 large cookies

1/2 cup vegan butter, melted and cooled to almost room temperature
1/2 teaspoon sea salt (if butter is unsalted)
3 tablespoons pumpkin puree
1 teaspoon vanilla extract
1 cup packed dark brown sugar
1/2 cup natural granulated sugar
1/2 teaspoon baking soda
1 cup + 3 tablespoons flour
1/2 cup vegan dark chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with Silpat or parchment paper. In a large bowl, stir together butter, salt, pumpkin puree, vanilla, both sugars, and soda until completely combined. Stir in 1/2 cup flour just until fully incorporated. Add remaining flour and chocolate chips together, and stir again until completely incorporated. Dough will be pleasingly gritty from the high volume of sugar and quite soft, only slightly stiffer than brownie batter. Using a 1 tablespoon size scoop (#60)–or a tablespoon if you don’t have a scoop–make 12 mounds of dough, pressing down firmly, as far apart as possible, as they will spread. Then, place another scoop in the center of each, pressing down firmly to create a top hat shape. Bake 10 minutes. Remove from oven and immediately bang on top of stove burners or a cutting board about 12 times to cause cookies to flatten more and ripple. Enjoy slightly warm or cooled to room temperature. Cool completely before stiring in an airtight container.

#vegancookies #plantbasedcookies #chocolatechipcookies #thinandchewy
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.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn#vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography

@veganchefs
@vegan_community

by betsy

Creamy Stovetop Chickpea Enchilada Casserole (vegan/gf)

Creamy Stovetop Chickpea Enchilada Casserole
Yield: approximately 6 serving

Creamy, smoky, tangy, and just a hint spicy, this satisfying, crave-worthy meal-in-a-bowl is ready to serve in under 20 minutes and reheats in the microwave. The Fritos are optional–you can buy a small bag from the convenience store if you don’t want a large bag on hand–but they partially break-down to suggest corn tortillas for a flavor even more remniscent of enchiladas.

1 tablespoon olive oil
1 onion, diced (about 1 cup)
1-1 ounce package taco seasoning (I use reduced sodium)
2-15 ounce cans chickpeas, drained & rinsed
1-4 ounce can green chiles
1-15 ounce can diced fire roasted tomatoes
1-10 ounce can or bottle green enchilada sauce
1-10 ounce package frozen riced cauliflower, prepared according to package directions
2 to 3 tablespoons cilantro leaves pinched from stems
6 ounces fresh baby spinach
1/2 cup vegan sour cream
1 cup shredded vegan cheddar cheese
Optional: 1 cup regular Fritos
Topping: dollops of vegan sour cream
Optional garnishes: cilantro sprigs, lime wedges, roasted and lightly salted pumpkin seeds

In a large skillet or Dutch oven over medium heat, bring olive oil to a shimmer. Add onion and saute 2 to 3 minutes, stirring frequently, or until partially tender. Stir in taco seasoning and green chilies and continue sauteeing until onion is very tender, about 3 more minutes. Add remaining ingredients, except vegan sour cream, cheese, and optional Fritos, and heat, stirring until bubbly, adjusting heat if necessary. Stir in vegan sour cream and cheese along with optional Fritos, and simmer until sour cream and cheese are melted, stirring frequently. Serve topped with a dollop of vegan sour cream and garnished as desired with optional pumpkin seeds, cilantro, lime wedges, etc.

#veganrecipes #plantbasedrecipes #mexicanrecipes

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

Easy Mediterranean Roasted Pears with Cardamom Greek Yogurt and Turmeric-Honey Drizzle (vegan, plant-based, gf)

Asked to prepare dessert for an elegant Mediterranean dinner this fall–and nicely refusing when the host, a dear friend, asked me to bring a cake or pastry–I created this roasted pear dish. Everyone pretty much swooned, and the host agreed with me that other kinds of desserts would have been too much.

The warm tender pears, cool creamy yogurt, glossy drizzle, and crunchy pistachios are a combination made in Mediterranean paradise.

The pears roast a long time, perfect for stirring together the filling and drizzle, chopping the pistachios, and taking a nice autumn cat nap.

Mediterranean Roasted Pears with Cardamom Greek Yogurt and Turmeric-Honey Drizzle (vegan, plant-based, gf)
Yield: 8 servings

4 ripe Anjou or Bartlett pears, halved lengthwise, seeds scooped out with a melon baller or small spoon (try to leave stems on 4 of them for appearance)
3/4 cup water or strong chai tea (I steep 2 vanilla chai tea bags in 3/4 cup water in microwave)
1 tablespoon olive oil
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Cardamom Greek Yogurt (recipe follows)
Turmeric-Honey Drizzle (recipe follows)
1/4 cup chopped pistachios
Optional garnish: 8 star anise

Preheat oven to 400 degrees. Pour water or chai and olive oil into 10″ skillet or 9″ round baking dish. Arrange pears, cut side down, stem end facing toward center like spokes. Roast 30 minutes, turn pears cut side up, sprinkle with brown sugar, and cinnamon, and continue roasting until soft but holding their shape, about 30 more minutes, but teat starting at 15. (Test with the point of a sharp knife inserted into flesh; there tends to be one or two that take longer. I cover the whole dish with foil upon removal from oven to let them steam as the cool to further soften). Serve warm topped with yogurt, drizzle, and pistachios; garnish with star anise if desired.

Note: If made ahead, you can rewarm the pears, covered with foil, in a preheated 300-degree oven for about 15 minutes or so.

Cardamom Greek Yogurt (double if you want lots of filling)
5 ounces Greek vanilla yogurt (I use Silk brand Greek style)
1/8-1/4 teaspoon ground cardamom or to taste

Whisk all together and store, covered, in refrigerator.

Turmeric-Honey Drizzle

Note: If you prefer, you can substitute 5 tablespoons agave nectar plus 1 teaspoon balsamic vinegar and 1/8 teaspoon vanilla extract.

4 tablespoons agave nectar
1 tablespoon tamarind syrup (found in international markets)
1 tablespoon white balsamic vinegar reduction
1/4 teaspoon ground turmeric or to taste

Whisk all together and store, covered, at room temperature.

by betsy

Krunchi Kimchi Slaw (vegan & plant-based)

This slaw is the best date: low maintenance, travels well, plays well with others, and everyone loves it!

There’s only one draw-back: it is just a little pungent in the aroma department. But that’s not a problem if everyone eats some…and they will!

Krunchi Kimchi Slaw (vegan & plant-based)
Yield: 10-12 servings

8.5 ounces shredded cabbage with or without carrot (I purchase a bag of slaw mix)
16 ounces kimchi (I use Cleveland Kitchen’s Mild Vegetable Kimchi)
1/4 cup thinly sliced green onions (I use just the green part)
1-2 tablespoons hot chili crisp
Optional Garnishes:
Finely Chopped Peanuts
Fried Rice Noodles
Toasted Coconut
Tuxedo (black & white) Sesame Seeds

In a large bowl, using two forks, toss together all ingredients, except garnishes, until well combined. Serve immediately, garnished as desired, or cover tightly and refrigerate until serving time and garnish just before serving.

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.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
@vegan_community

by betsy

Quick “Baked” Onion Stuffed with Quick “Creamed” Spinach (vegan/plant-based)

Quick “Baked” Onion Stuffed with Quick “Creamed” Spinach
Yield: 1 serving (easily muliplies)

Recently, after 2 1/2 hours of research at the Outer Banks History Center in Manteo, NC, for two freelance jobs, I headed to Falling Leaves, our weekend home in Southern Shores a half hour away.

I stopped by the grocery store, as I had not had lunch and my digestion had been a little off for a few days. The suspected culprit was oil not changed frequently enough at a mom-and-pop establishment where I sampled fried green plantains and started feeling ill. I wanted something indulgent, but probiotic, for dinner.

As I perused the produce section, I decided on a cheater baked onion (in the microwave) with cheater creamed spinach (about 4 cups lightly packed fresh baby spinach microwaved with 2 tablespoons plant-based sour cream and stirred well to combine), spicy sauerkraut on top, and a mango-lime kombucha chaser.

To prepare the onion, simply peel it, cut a deep X in the top, place in a soup bowl and microwave on high for 5 minutes. The quadrants of the onion will open up like petals. Stuff with the above spinach mixture or as desired and serve!

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn#vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography

@veganchefs
@vegan_community

by betsy

Fresh Fig Parfait with Vanilla Yogurt & Quick Granola (vegan/plant-based)

Fresh Fig Parfait
Yield: 1 serving (easily multiplies)

If lucky you has a fig tree–or, like me, a generous neighbor does–and your figs are ripe for the pickin’, this is a delightful way to enjoy them for breakfast or a not-too-sweet dessert.

4 tablespoons quick or old fasioned oats
3 tablespoons walnut pieces, divided
1/8 teaspoon ground cardamom or cinnamon
1-5 ounce carton Silk brand Greek style vanilla yogurt
2 fresh figs, quartered
1 teaspoon maple syrup

In a small skillet over medium heat, dry toast oats, 2 tablespoons walnuts, and cardamom for a very few minutes, stirring continuously. (Watch closely, as the mixture will seem not to be cooking and, all of a sudden, it will burn.) Remove from heat and cool. Layer half of yogurt, half of figs, and half of oat mixture into a glass and repeat. Garnish with remaining tablespoon walnuts and teaspoon of maple syrup. Enjoy immediately.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography

@veganchefs
@vegan_community

Related Posts Plugin for WordPress, Blogger...