Author: betsy

by betsy

The Best Vegan Hot Broccoli-Cheese Dip
(or soup)

Yield: 4 cups  (about 60 calories per quarter cup)

Broccoli-Cheese Dip is everyone’s favorite that needs no preamble, except this: my dairy-free version is rich and creamy but the flavor of broccoli and cheese shines through.  Serve it a little thinner, and you have the tastiest soup with no tongue-coating, flavor-masking dairy.  Just the perfect savory balance of aged and smoky cheddars, aromatic onion and garlic, and fresh, herby broccoli.

I medium-large onion, diced
2 to 3 garlic cloves, minced
1/2 teaspoon garlic powder
2 cups vegetable broth or stock
16 ounces riced broccoli, purchased or homemade in food processor (I buy at Whole Foods)
2 cups grated vegan cheddar
4 slices–or 4 ounces–vegan smoked gouda, torn into small pieces
Optional: if you like a bit of tanginess, 2 tablespoons vegan Parmesan with other cheeses
2 tablespoons 10-calorie/tablespoon Blooming Platter Mayo (at TheBloomingPlatter.com) or your favorite creamy base, e.g. vegan mayo, vegan cream cheese, cashew cream, etc.
Sea salt and pepper to taste
Accompaniments: raw veg, chips, crackers, or bread

Place onion, garlic, and garlic powder in a large skillet. Add enough broth just to cover bottom of skillet.  Saute over medium heat, stirring, for 3 or so minutes until onion is tender.  Add broccoli and remaining broth, and simmer 5 to 7 minutes or until very tender.  Reduce heat to low, add cheeses, and stir frequently until melted.  Stir in Blooming Platter Mayo or favorite creamy goodness.  Season to taste with sea salt and pepper. If serving as a dip, continue cooking until desired consistency is reached. You may also bake at 350 for 20 minutes with or without additional grated cheese on top. Serve with the accompaniments of choice.  If serving as a soup, add additional vegetable broth, if desired, and heat through.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

by betsy

Vegan Stuffed Southwestern Acorn Squash

This was my delicious, lo-cal dinner on a recent autumn evening.

No real recipe, but one big secret: while my acorn squash roasted, I cooked a few french lentils and mixed them with sauteed onions, carrots, and, wait for it… shredded cabbage(!), all seasoned up with cumin, smoked paprika, and sea salt. Yummm!!!!!

Lentils are somewhat high in calories because they are nutrient dense, so I added additional bulk, nutrition, fiber, texture, and flavor with almost no-calorie cabbage.

I topped the beautiful little mound with pico de gallo and a dab of vegan sour cream. What a beautiful meal enjoyed on the deck in this cool weather with a glass of even cooler Prosecco.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

by betsy

Vegan Grilled Cheese
from decadent snack to healthy meal

Bob made me a PERFECT half vegan grilled swiss cheese for dinner last night.

He insisted that I soften the cheese first in the mic before giving it to him saying that “vegan cheese doesn’t melt.” He was right, it was more perfect than usual.

And he said that my vegan butter “smells like fish” and was appalled that I topped the sandwich with cauliflower pearls and pico de gallo for almost no-calorie nutrition bulk, fiber, texture, flavor, and color. But I wouldn’t change a thing.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

by betsy

Vegan Fried Pita–Restaurant Quality

Inspired by fried pita we had last night at a local “fun dining” restaurant and bar called Twist with a good friend, Bob thought he knew what would work for a homemade version.

He was exactly right! Yowza.  We cut some pita we had on hand into 6ths, fried it in our cute little Cuisinart deep fryer for 30 seconds–turning after about 20–and drained it on a paper towel-lined cookie sheet.

We both enjoyed ours with hummus.  He likes roasted garlic, and I love a smoky roasted eggplant variety, both from Kroger. Of course, to bulk mine up, I top it with cauliflower pearls and some carrot planks.

The fried bread is addicting and will only be an occasional splurge. We even thought it would be good sprinkled with powdered sugar in place of donuts.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

by betsy

Vegan Butternut Squash Crinkle Fries

Chicken tenders? H*** no! These are my brand new vegan butternut crinkle fries.

I purchased the crinkle vut butternut squash at Whole Foids.  Then I used the old dry, wet, dry method of seasoned flour with just a hint of baking powder, and vegan buttermilk made with soy milk curdled with vinegar. Just a minute and a half in the fryer and they were perfect!

Of course, as you all probably know, I topped them with raw cauliflower, broccoli, and carrot pearls and just a hint of a cilantro mint sauce with a faintly Indian flavor, both very low in calories.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

by betsy

Vegan Chewy Pumpkin Spice Cookies

The moment pumpkin lovers have all been waiting for: a pumpkin cookie that is chewy rather than cakey or crisp!

Vegan Chewy Pumpkin Spice Cookies!

Long on a mission to create a pumpkin cookie that is a bit chewy rather than cakey or crisp, I recently had a brainstorm which was to take my veganized version of my dear friend Allison Price’s Lemon-Ginger Cookies–one of my favorite all-time cookies (besides my grandmother’s) which I have shared here prebiously–and tweak it. It worked beautifully and I am so excited to share on this very autumnal day.

Yield: 24 regular cookies or 10 to 12 large

3/4 cup vegan butter
1 cup natural sugar plus 1/2 cup, divided
1/4 cup dark molasses
6 tablespoons pureed pumpkin
1 tablespoon + 1 teaspoon pumpkin spice
1/2 teaspoon baking powder
2 1/2 cups all purpose flour (I use white whole wheat)

Preheat oven to 350 degrees.  Line a baking sheet with  Silpat or waxed paper.  You may use a baking stone if you prefer. Place 1/2 cup sugar in small bowl and set aside. With an electric mixer, cream together butter and remaining 1 cup sugar until fluffy. Beat in molasses, pumpkin, pumpkin spice, and baking powdet just until well combined. With mixer on its lowest speed, mix in flour 1/2 cup at a time. If making regular cookies, scoop up dough by tablespoons, roll into balls, roll in remaining sugar, and place about 2 inches apart on prepared cookie sheet. If making large cookies, follow the same procedure, only scoop up dough by ice cream scoopfuls to make about 10 to 12. Also, if making large cookies, use the bottom of a glass to press the balls to about 1/2 tall. Bake regular cookies 10 minutes and large ones 20. Allow cookies to cool on their sheet on a wire rack. Store in an airtight container.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

by betsy

Vegan Pumpkin Cake Bars

Vegan Pumpkin Cake Bars
Yield: 16 servings (app. 150 calories each)

Somewhere between what we used to call a snacking cake and a bar, this vegan treat is quick, easy, moist, and delicious.  The texture and rise are just right and, though it needs nothing, not really even a dusting of powdered sugar, it would be decadent with a vegan cream cheese, caramel or praline frosting.

2 cups all-purpose flour (I use white whole wheat)
3/4 cup natural Demerara sugar
1 teaspoon molasses
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1-15 ounce can pureed pumpkin
1/2 cup vegetable oil
1 to 2 tablespoons water, if necessary

Preheat oven to 375 degrees.  Grease 8-inch pan.  In a large bowl, whisk together dry ingredients.  Add pumpkin, oil, and water, if desired, for a smooth consistency, and stir together just until completely combined. Transfer to prepared pan and gently smooth top. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack, slice, and serve. Keeps well tightly covered.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

by betsy

Vegan Loaded Butternut Squash Fries
Only 250 calories for Entire Recipe

Who is all-in for a 250 calorie dinner that is decadent, delicious, and nutritious?  Of course you are!

Yield: 1 ginormous 250 calorie calorie serving

20 ounce crinkle cut butternut squash fries, sprinkled with sea salt, and roasted at 450 degrees for about 20 to 25 minutes (They won’t be crispy, but they will be firm and delicious; roast longer if you can wait!)

3/4 cup raw confetti riced vegetables, e.g. broccoli, carrot, and cauliflower.

1 tablespoon Blooming Platter Mayo (10 calories)

Sea salt to taste

Place roasted fries in a shallow bowl or on a plate, top with confetti vegetables, drizzle with Mayo, and sprinkle with sea salt to taste. Dig in. What satisfying textures! I love to eat them with chopsticks even though there’s nothing Asian about them. It’s just more fun.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

by betsy

Vegan Pumpkin Spice Rice Krispie Treats

Pumpkin luvahs, do you feel me?!

Vegan Pumpkin Pie Spice Rice Krispie Treats
Yield: 1 dozen (approximately 170 calories each)

I don’t think my newest recipe needs much of a preamble except to say, what are you waiting for?

4 tablespoons vegan butter
10 ounces vegan marshmallows (I use Dandie brand)
6 cups rice cereal (I actually use Erewhon brown rice but you could use the Rice Krispies brand)
Pinch sea salt
1 tablespoon pumpkin pie spice
6 tablespoons pumpkin puree, not pumpkin pie filling
Optional garnish: 12 pecan halves

Line a muffin tin with 12 cupcake papers and set aside. In a large saucepan over medium to low heat, melt butter and marshmallows, stirring continually. Vegan marshmallows melt more slowly than regular marshmallows, so be patient and keep stirring with a wooden spoon. Remove from heat, stir in remaining ingredients, except pecans, until completely combined, and divide evenly among cupcake cups, pressing down firmly. Garnish each with a pecan half if desired. Cool to room temperature and store in refrigerator In an airtight container.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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