August 7, 2018 by betsy

Raw Vegan Cinnamon-and-Sugar Donut Holes
(with an almost raw Chocolate Donut Hole variety)

Yield: 1 dozen donut holes

I had experimented with a recipe previously, but I wasn’t happy enough with it to post it. This time I am!

These are delicious, but bear in mind that they are far more calories than a fried vegan donut hole. Loaded with nutritious ingredients like walnuts, dates, unsweetened coconut, Chia and flax seeds, and for the chocolate ones, cocoa powder, they pack a punch of 150 calories each, almost as much as a regular whole vegan donut.

Yes, they are power-packed, but the scale doesn’t know that, so enjoy in moderation.

Blooming Platter Raw Vegan Donut Holes–
Cinnamon-and-Sugar or Chocolate

1 cup walnut halves and pieces
1 cup whole moist dates
1 cup unsweetened coconut shreds or chips
2 tablespoons chia or flax seed meal, or a combination
1/8 to 1/4 teadpoon fresh ground nutneg (don’t omit; nutmeg lends the holes their distinctive donut-y flavor
Optional: for Chocolate variety, add 2 tablespoons cocoa powder or add 1 tbsp to 1/2 the dough if you want one half dozen cinnamon-and-sugar and one half dozen chocolate
Cinnamon-and-Sugar Coating Coating (recipe follows)

Place all ingredients in bowl of food processor and process until the mixture is homogeneous and holds together. Form into 12 tight balls and roll in cinnamon-sugar coating. Store in airtight container in refrigerator. Allowed to come to room temperature before serving if desired.

Coating:
2 tablespoons demerera sugar
1/2 teaspoon ground cinnamon

Mix together in a small cup.

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

August 6, 2018August 6, 2018 by betsy

Vegan Loaded Tater Tots
The Healthy Way

Loaded (vegan) Tater Tots…my way!

Forget the cheese, the b-word, the sour cream and all the rest of it. Load up your crispy home-cooked tots with chopped cauliflower at only 10 calories per cup, chopped celery, sliced green onions, raw cabbage, and diced variety. I like the sweet tri-color cherry tomatoes. Then drizzle with my 10 calorie per tablespoon Blooming Platter Mayo.

It’s dinner that’s a little decadent, and a lot colorful and nutritious. Plus the crunch can be heard ’round the world.

July 31, 2018July 31, 2018 by betsy

Japanese Eggplant and Baby Greens Pasta
app 250 calories for the entire recipe!

It’s low-cal, high-flavor lunchtime! My main secret, which is out, is Shirataki pasta. I purchase mine in the cold compartment of Whole Foods, but many grocery stores carry it now.

250 calorie (app) vegan lunch al fresca beteeen the raindrops…

Yield: ONE big*** serving!

1 tablespoon vegan butter
1/4 diced red onion
8 ounces Shirataki pasta (20 calories for 8 ounces!)
1 loosely packed cup mixed baby greens (kale, etc.)
3-2 inch strips previously grilled Japanese eggplant
2 tablespoons shredded vegan parmesan
3 grape tomatoes, halved
Sea salt and freshly ground black pepper

In a large skillet over medium heat, melt vegan butter, add onion and saute a couple of minutes, then add the rest of the ingredients in order, tossing until they are heated through. Serve immediately.

July 27, 2018August 11, 2018 by betsy

Vegan Single Microwave Pumpkin Pancake
it is lo-cal with no added fat or sugar

Yield: 1 pancake

Breakfast just got a whole lot quicker, healthier, and more fun!

Many of you know that I am not a breakfast eater. Sorry, it is simply not the most important meal of the day for me. I drink some soy milk and call it done. But, I have a yoga class at 12:30 and I was hungry, but not wanting to weigh myself down.

I happened to think that if I can make a single microwave chocolate chip cookie that is delicious and ready in a minute and a half, surely I could do the same thing with a pancake.

And I did! I am so excited to share it with you.

Here is my simple recipe:

2 tablespoons self-rising flour
1 tablespoon powdered stevia
1 tablespoon flaxseed meal
1 tablespoon canned pureed pumpkin
2 tablespoons non dairy milk (I use unsweetened soy)
1/8 teaspoon ground cinnamon or pumpkin pie spice
Optional garnish: 2 teaspoons maple syrup, pecan halves, pinch sea salt

In a cup or small ramekin, whisk together all ingredients. Shape into a pancake about 1/2- inch thick on a microwave-safe plate. Microwave for 1 minute, carefully flip with a spatula, and microwave for another 30 seconds. Garnish as desired and serve. Note: microwaves have variable power, so you might need to experiment with cooking time.

July 16, 2018August 11, 2018 by betsy

Vegan Single Microwave Chocolate Chip Cookie!

Danger, danger… you will either love me or hate me for this one!!!

I just figured out how to make a Dangerously Delicious Vegan Chocolate Chip Cookie for one in the microwave! Actually, I found a recipe online and tweaked the ingredients and cooking process.

They are perfect for when you have a craving, but don’t have a lot of folks to share them with, don’t want a lot of them hanging around, and don’t want many dishes to clean up.

Vegan Microwave Chocolate Chip Cookie

Yield: 1 large cookie (app. 3 1/2 inches)

1 tablespoon melted vegan butter (I use earth Balance)
2 tablespoons Demerara sugar
2 tablespoons plus 2 teaspoons all-purpose flour (I use white whole wheat)
1/8 teaspoon vanilla extract
1 to 2 drops almond extract
1 tablespoon vegan chocolate chips or chunks 1 tablespoon broken walnuts or other nuts

In a very small bowl or cup, whisk together the butter, sugar, flour, and extracts. With your fingers, mix in the chocolate chips or chunks and nuts. Shape into a cookie about 1/2 inch thick in the center of a microwave-safe plate. Microwave for about 60 seconds. Check for doneness in center. If it needs a bit more, microwave for another 20 seconds. You can enjoy it warm and it will be somewhat soft, or you can let it cool a bit and it will be firm enough to lift.

Note: all microwaves are different, so you might want to start out with just 45 seconds and continue to cook in 10 second increments. Cook’s choice.

July 16, 2018 by betsy

Vegan Lunch Hack
Southwestern Butternut Squash Bisque

An easy, elegant, low calorie and, of course, vegan lunch hack…

Southwestern Butternut Squash Bisque
Yield: 2 generous servings, app. 200 calories each (including garnish)

Every so often, I go on what I only half-jokingly call an “austerity program,” limiting myself to what’s in my pantry or freezer combined with a few fresh ingredients rather than giving in to whims and cravings that would require more purchases.

I have had some Dr. Mcdougall’s brand organic, vegan Butternut Squash Bisque hanging around in a 17.6 ounce box for a while. I opened it, tasted it, and found it lovely in its sweetness, earthiness, and velvety texture. But I felt it needed a little boost. Incidentally, the whole container was only 240 calories.

I also discovered some Frontera brand Green Chile Enchilada Sauce with roasted tomatillo and garlic in an 8 oz package. This whole container was only 80 calories and it, too, was tasty and silky on its own.

I simply stirred them together, heated the mixture, put a dollop of vegan sour cream and a sprig of fresh cilantro on top, and garnished with a little side salad of mixed lettuces, halved cherry tomatoes, and a wedge of lime. In a very few minutes, lunch was served.

Honestly, I would order this dish in a restaurant and tip generously with compliments to the chef.

July 14, 2018 by betsy

Vegan French Fry Salad Sundaes

Dinner tonight was Savory (vegan) French Fry Salad Sundaes (in our new stainless steel French fry cones)!

I love French fries but I like bulking them up with fresh raw ingredients so they are more filling with few additional calories.

We make 2 servings of fries in our new Cuisinart mini-fryer and divide them between paper- or towel-lined cones. Bob devours his with ketchup. I top mine with things like shredded cabbage or, in this case, chopped cauliflower, diced celery, and halved cherry tomatoes.

In the cute little sidecar is a vegan Buffalo Sauce made with my Blooming Platter Lo-Cal Mayo at about 10 calories per tablespoon.

July 11, 2018 by betsy

Vegan Buffalo Bites
Pan Sauteed Seitan Bathed in Buffalo Sauce

I am hooked on Whole Foods Buffalo Soy Nuggets. I literally go to the prepared foods counter and ask for “a small carton vegan crack.” They know exactly what I mean.

This recipe isn’t that because I use my delicious seitan (“wheat meat”) in place of soy for a more tender product. Their soy nuggets are rather toothsome, especially cold, which is how I devour them, as they never make it all the way home.

Of course, if you have a favorite seitan recipe, use it. BUT, I have perfected my recipe after some serious “R & D” in my kitchen. You can read the backstory and access my recipe for the most delicious version I have ever tasted right HERE.

Vegan Buffalo Bites

Yield: 8 pieces (easily multiplies)

8 pieces Booming Best (Vegan) Seitan, pan sauteed a couple of minutes on each side until lightly browned in a skillet lightly coated with non-stick spray

1 tablespoon melted vegan butter

1 teaspoon hot sauce like Texas Pete’s or Sriracha

1/2 teaspoon white vinegar

1/4 teaspoon Liquid Smoke

1/4 teaspoon molasses

1 teaspoon diced celery

While seitan browns, whisk together all remaining ingredients, except diced celery, in a small bowl. Pour over seitan and toss quickly to coat. Keep gently stir-frying for a minute or two until heated through. Serve immediately garnished with diced celery.

July 11, 2018July 11, 2018 by betsy

Blooming Best (Vegan) Seitan
Recipe + Tips & Tricks

First, the back story (or scroll to recipe just below)…

I am not a huge proponent of vegan meat substitutes. But I do crave them on occasion or need them to make a recipe seem complete, e.g. a pot pie. And I am completely addicted to Whole Foods Buffalo Soy Bites, so I decided to make my own, though not from soy, as theirs are a bit toothsome. Making them with my seitan creates a much more tender product. But the flavor of my basic seitan–which is anything but basic–has been dramatically enhanced by studying their ingredient list. The two key ingredients gleaned from their label: Liquid Smoke and Molasses.

My tips and tricks for lip-smacking seitan:

Tip 1: SEASON. Seitan only tastes as good as it has been seasoned, both the dough AND the stock. Most of it is dramatically underseasoned to me. It should be absolutely lip-smacking on its own and not dependent on a sauce or coating. Do not be fooled into thinking you can merely season the stock, which allegedly permeates the dough as it simmers. It does. But not enough.

Tip 2: INGREDIENTS. My recipe calls for a fair number of ingredients in both the dough and stock–virtually the same ingredients, save the celery, onion, and optional bay leaf in the stock–which may be a deterrent to some. However, when something is as blank of a slate as vital wheat gluten–the main ingredient–it needs some serious, careful, and judicious balancing of flavors. But, yes, if you are in a hurry, you may use a generic poultry seasoning in place of all of the dry spices. It won’t be as scrumptious, but it will be good.

Tip 3: TASTE. Granted, seitan, even seasoned, is quite a bizarre texture before it is simmered. But tasting it, as with anything you prepare, is completely necessary. So, pinch off a teeny-tiny bit of the dough, rest it on your tongue, make an assessment, discard it rather than swallow it, and adjust the seasoning accordingly.

Tip 4: DON’T OVER-KNEAD. Never knead the dough more than 3 minutes. Recipes tend to recommend longer, but that yields an unpleasantly tough product. Gluten develops as it is kneaded which is why wheat flour-based recipes for baked goods caution against “overbeating” the batter or dough lest you end up with something too tough to enjoy.

Blooming Best (Vegan) Seitan

Yield: 1 pint walnut-sized pieces

Note: if pressed for time, you may substitute 2 tablespoons + 1 1/4 teaspoons poultry seasoning for the all of the dried spices.

Blooming Best (Vegan) Seitan Stock

3 cup water

1/4 large onion, separated into rings

3 stalks celery, trimmed and cut into 2-inch pieces

Optional: 1 bay leaf

1 tablespoon all purpose seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried tarragon

1/2 teaspoon dried, powdered rosemary

1/2 teaspoon rubbed sage

1/4 teaspoon dried thyme

1/2 large vegetable bouillon cube (for making 2 cups broth)

1/2 teaspoon molasses (or slightly more)

1/4 teaspoon liquid smoke

Sea salt and freshly ground black pepper to taste

Blooming Best (Vegan) Seitan Dough (recipe follows)

In a 2-quart saucepan, combine all ingredients, bring to a gentle boil, and reduce heat to a simmer. Tear off slightly smaller than unshelled walnut pieces of dough and drop into simmering stock, using entire recipe. Cover with a lid slightly ajar and simmer very gently for 45 minutes; stir occasionally (if you think of it). Don’t worry about over-crowding. It will puff up as it cooks, but it won’t stick to neighboring pieces.

Blooming Best (Vegan) Seitan Dough

1 3/4 cups vital wheat gluten