Author: betsy

by betsy

Vegan Blooming Buffalo Pasta
only 50 calories for an 8 plus oz serving!

BUFFALO PASTA–only 50 calories for an 8+ oz. serving!

Would you believe me if I told you that this 8+ ounce boel of delicioys Buffalo Pasta contains a total of 50 calories, including the pasta, the sauce, and the celery?!  And it is so filling that I couldn’t even eat it all.

The secret is in the Shirataki pasta, which is only 20 calories for 8 oz, and the delicious Buffalo Sauce made from my low calorie Blooming Platter Mayo at only 8 calories per tablespoon.

Note: while the Liquid Smoke and molasses might seem like odd ingredients, the Buffalo soy nuggets we all love from Whole Foods contains smoke flavoring and molasses powder. Even though traditional buffalo sauce contains neither, they are delicious additions.

BLOOMING BUFFALO PASTA
Yield: 1 large serving (or 2 entrees with a side salad); easily multiplies

8 oz Shirataki pasta, drained, rinsed, and heated for 1 minute in the microwave for a cold pasta dish or two minutes for a warm pasta dish

1/2 cup finally chopped celery

2 tablespoons Best Blooming Platter Lo-Cal Mayo

1/2 teaspoon sriracha sauce

1/2 teaspoon white vinegar

1/8 teaspoon Liquid Smoke

1/8 teaspoon molasses

Sea salt to taste

Whisk together the Blooming Platter Mayo, sriracha sauce, vinegar, Liquid Smoke, molasses and sea salt.   Place pasta in a bowl, sprinkle with celery, drizzle with sauce, and garnish as desired.

 

 

 

by betsy

Best Blooming Platter Low-Cal 4-Ingredient Mayo
only 8 calories per tablespoon!

Does this luscious vegan mayo taste exactly like egg-based mayo?  No.  Will you care?  Absolutely not.  It is delicious and can be used in place of egg- and oil-based mayo alone or in tartar sauce and salad dressings, or even as a binder for casseroles in place of cream, sour cream, and condensed soups.  Note: omit the optional turmeric for an almost snowy white mayo.

Best Blooming Platter Low-Cal 4-Ingredient Mayo

Yield: 2 cups (8 tablespoons per tablespoon as compared to 100 for egg and oil-based mayo!)

Note: if you like a sweeter mayo, add a hint of stevia.

1 pound firm or extra-firm Silken tofu ( the package may not specify a firmness and it will be fine)

Juice of 1/2 medium or large lemon (about 1 tablespoon)

1/4 to 1/2 teaspoon garlic powder

Black Salt to taste- avoid skimping as it will wake-up the flavor (sea salt may be substituted, but Indian black salt–available at Indian markets and online–lends a sulphery “eggy” flavor that is perfection)

Optional: 1/8 teaspoon tumeric powder

Process all ingredients together in food processor or blendet until thick and very creamy, scraping down sides of bowl as necessary and adjusting seasoning as desired. Store in an airtight container in refrigerator.

by betsy

Vegan Bologna Cake
with Vegan Herbed Cream and Goat Cheese Frosting

Yield: at least 12 servings

This beautiful “cake” is a cinch to make though it impresses in both flavor and appearance.  It looks so pretty on a buffet…maybe even for a wedding or bridal shower?

Admittedly, I took a cake decorating class in high school and have done some decorating over the years, but wielding a pastry bag, especially to make simple borders, stars, and swirls, is quickly and easily mastered.  A YouTube video will do the trick.  However, if you prefer, you can simply frost the cake, garnish with fresh herbs, and your results will be lovely.  I just like the finished edge that piped frosting gives to a cake.

This  “recipe” is not much of a recipe.  You simply stack the vegan bologna, filling between the layers and frosting the sides and top with a mixture of vegan cream cheese and Treeline Soft French-style nut cheese, which I purchase at Whole Foods.  But you could use all cream cheese.  After tucking a few sprigs of fresh herbs here and there, you are finished.  Be sure to slice it with a serrated knife, as 18 layers or so is fairly dense, but oh-so-delicious.

Bob, my meatatrian partner who prefers meat with meat sauce and a side of meat, confessed that he prefers vegan bologna to “real” bologna!  The vegan variety has a much smokier flavor.

 

Vegan Bologna Cake

8 ounces vegan cream cheese

2-6 ounce cartons Treeline brand soft French-Style nut cheese (any flavor, e.g. scallion)

1 teaspoon minced basil

Sea salt and freshly ground pepper to taste if desired

2 packages Tofurky bologna Style Deli Slices (18 slices total)

Sprigs of fresh herbs such as basil, mint, sage, and rosemary

With an electric mixer–stand or hand-held–cream together all ingredients, except bologna, until fluffy.  Line a serving plate with 4 strips of foil or waxed paper to protect plate.  Lay 1 slice of bologna on top, spread to edges with small amount of filling, and repeat with all 18 layers, making the last layer, which will be the top, nice and thick.  Frost sides, pipe on more frosting as decoration, if desired, and garnish with fresh herbs.  Refrigerate until serving time. Store any leftovers in the refrigerator in an airtight container.

by betsy

Vegan Pad Thai Fries with Bangkok Sin(less) Sauce
Bonus: Blooming Platter Low-Calorie Mayo

Yield: 1 serving (easily multiplies)

I have a new summer crush…

But it is less of a recipe, except for the sauce and mayo, and more of a method for creating one of the tastiest treats you will ever put in your mouth.

My scrumptious sauce, which is very low calorie, compensates for any excessive calories in the fries.  We used Kroger brand crinkle fries–it has to be crinkle in my book!–to save money and felt that the quality was on point.  No need to pay Ore-Ida prices.

And we fried rather than baked them because we just purchased a Cuisinart Mini-Fryer, exactly like the Waring Pro Fryer we have, only smaller.  Waring Pro makes the same mini-fryer but Waring was purchased by Cuisinart and, while you can still purchase both, the Cuisinart model is the newer one.  Each costs $43.95 with free shipping on Amazon.

So, while we fried–and drained/blotted–our fries to test drive our sleek little fryer, you can bake them according to package directions and still love the results.

Then, you just pile fresh ingredients on top, which we like to set up like a mini-bar:  finely shredded cabbage because we had it, though bean sprouts would be the traditional; sliced green onions; chopped cilantro; and a spritz of lime juice.  Finish with a generous drizzle of my Bangkok Sin(less) Sauce and some roasted and lightly salted peanuts and you are all set.  I like to garnish the dish with lime wedges but I inadvertently left them out in the photo.

I love eating my fries with chopsticks, though I needed a fork right at the end to scoop up every outrageous bite.

1 serving frozen crinkle fries, baked or fried according to package directions, and drained on a paper towel-lined rack set over a rimmed sheet pan (this will keep bottoms crispy)

1/2 cup or more shredded cabbage, cabbage-carrot mix, or bean sprouts

1/4 cup sliced green onion

2 tablespoons finely chopped cilantro

2 tablespoons or (much!) more Bangkok Sin(less) Sauce (recipe follows)

1 tablespoon roasted and lightly salted peanuts

2 lime wedges

Bangkok Sin(less) Sauce

Note: make more than you need for 1 serving

1/2 cup Blooming Platter Mayo (recipe follows; you can use Vegenaise or another prepared brand, BUT keep in mind that it is 100 calories per tablespoon to my mayo’s 8)

1/4 cup Thai Chili Sauce

Optional but delicious: 1 tablespoon vegan fish sauce (sold as vegetarian in Asian markets)

Optional but recommended: 1 teaspoon lime juice

Whisk together all ingredients and set aside.  Store in an airtight container in the refrigerator.

Blooming Platter Low Calorie Mayo

(the BEST and so quick and easy)

Yield: 2 cups.  There are only 250 calories in the entire recipe or 8 calories per tablespoon!

1 pound Silken tofu (I used plain Nasoya brand which also sells a “Lite” and “Organic” variety)

1 tablespoon yellow or stone ground mustard

1 tablespoon Liquid Aminos

1 tablespoon white vinegar

1 very large garlic clove, cut into about 3 or 4 pieces

1 teaspoon garlic powder

1/2 teaspoon onion powder

Sea salt to taste

Place all ingredients in bowl of food processor and process until smooth and creamy.  Taste and adjust seasoning if desired.  Store in airtight container in the refrigerator.

by betsy

Vegan Thai Chick’n Croustade
(quick & easy with prepared crust)
and Cucumber Salad Topping

Yield: app. 6 servings

1 vegan pie crust, prepared or homemade (I use Achatz brand, available at Whole Foods)

1/4 cup naturally vegan Thai peanut sauce, prepared or homemade (I use a prepared brand from the grocery store)

1 package Tofurky Slow Roasted Sesame Garlic Chick’n, cut or torn into bite-size pieces

3/4 of a large red bell pepper, but into 12 thin slices (reserve remainder)

1/2 of medium red onion, cut into thin slices (reserve remainder)

Garnish: roasted and lightly salted peanuts or cashews and cilantro or Thai basil sprigs

Cucumber Salad (recipe follows)

Preheat oven to 450 degrees.  Line a baking sheet with parchment paper or Silpat or use a terracotta baking stone.  Lie pie crust on prepared baking pan or baking stone, Spread 3 tablespoons peanut sauce in center to within 1-inch of edges.  Sprinkle evenly with Chick’n pieces and then arrange bell pepper strips in a pinwheel over the top and sprinkle evenly with red onion slivers.  Drizzle remaining 1 tablespoon of peanut sauce over the top and then fold in edges of crust, crimping and pinching as you go.  Bake for 20 to 25 minutes or until golden brown.  Remove from oven and serve garnished with peanuts and cilantro sprigs.  Serve cucumber salad on the side or piled on top, which is my preferred method.

Cucumber Salad

1 8-inch cucumber, sliced lengthwise and then crosswise into 1/4-inch pieces (I leave the seeds in for nutrition, but remove with a spoon if desired)

Reserved red bell pepper, diced

Reserved red onion, cut into thin slices and then 1-inch pieces

3 tablespoons rice vinegar

1 tablespoon natural sugar (I use demerera)

Sea salt and freshly ground black pepper to taste

In a medium bowl, combine all salad ingredients.  Check for seasoning, adjust as necessary, and refrigerate in an airtight container, stirring occasionally, until serving time.

Croustade just prior to folding, crimping, and cooking
by betsy

Vegan Southwestern Veggie-Stuffed Peppers
A Low-Cal Dish Packed with Flavor

Yield: 6 stuffed peppers

I’m not sure what I did before the “invention” of riced vegetables, but I know I didn’t eat as creatively when it came to low-calorie meals.  I am rather hooked on the riced cauliflower, riced broccoli, and riced “confetti” (usually cauliflower, broccoli, and carrots), so expect lots of new recipes this summer, in addition to those posted recently.

I think these peppers, with their teaspoon of ground cumin, are perfectly spiced.  But if you prefer to add some coriander, chili powder, and the like, by all means go for it.

Either way, you are sure to return to this easy recipe again and again.

3 large yellow, orange, or red bell peppers, halved lengthwise, and broiled a few minutes, skin-side up, until out skin chars in a few places (I try to slice through the stem with a serrated knife so that each pepper has a cute stem and nice contrast of green)

1 teaspoon olive oil

1/2 large yellow onion, diced

1 large clove garlic, minced (I use a garlic press)

1 pound riced “confetti” cauliflower, broccoli, and carrots (you can rice your own in a food processor, pulsing until vegetables have the fine texture of rice)

1/2 cup water

2 tablespoons vegan cream cheese (I use Tofutti)

2 tablespoons vegan sour cream (I use Tofutti)

2 tablespoons prepared salsa (not pico de gallo)

1 teaspoon ground cumin

2 tablespoons sour cream

Sea salt and freshly ground pepper to taste

2 tablespoons grated vegan cheese (I use So Delicious)

Garnishes: 3 cherry tomatoes, halved, and 6 sprigs fresh basil or cilantro

Preheat oven to 350 degrees.  In a large skillet over medium, heat 1 teaspoon olive oil.  Add onion and saute, stirring, until softened.  Add garlic and saute, stirring, for 30 seconds.  Add riced vegetables and water and cook, stirring occasionally, for about 10 minutes or until vegetables soften and turn translucent and most all of moisture is evaporated.  Stir in cream cheese, sour cream, and salsa, heating and stirring until cream cheese and sour cream melt.  Season to taste with salt and pepper.  Divide evenly among pepper halves in an oiled casserole dish or individual gratin dishes. Top each with 1 teaspoon sour cream and 1 teaspoon grated cheese.  Bake for about 20 minutes or until heated through.  Served garnished with a cherry tomato half and a sprig of basil or cilantro.

Peppers Prior to Popping in the Oven

 

by betsy

Scallion-Basil-Tomato Tarts with Popcorn-Cashew Crust

Yield: four-4 inch main dish tarts

Popcorn: it’s not just for movies anymore!

This delicious crispy crust was inspired by one of my favorite indulgences at the Naro theatre in Norfolk, VA: popcorn with nutritional yeast. The only problem is that I can’t put it on my debit card because it doesn’t meet the minimum charge amount. So, what’s a girl to do, but buy some warm cashews and sprinkle them over the top.  Hence, my crust capitalizes on all of those ingredients…except the debit card.

The filling is a simple tofu, scallion, and fresh basil mixture seasoned with garlic, Liquid Aminos, and just the right amount of lemon juice and zest for a zippy and creamy contrast to the crust.  Halved cherry tomatoes and garnishes of microgreens and a few cashew halves deliver big flavor and texture and an Instagram-worthy photo finish.

Scallion-Basil-Tomato Tarts with Popcorn-Cashew Crust

Popcorn-Cashew Crust (recipe follows)

1 bunch scallions with all but about 2 inches of green removed (approximately 6 scallions), cut into 2-inch pieces

1/2 cup semi-firmly compacted fresh basil leaves

14 ounces extra firm tofu, pressed with paper towels and cut into hunks

1/2 teaspoon garlic powder

1 tablespoon Liquid Aminos

Zest and juice of 1 large lemon

6 cherry tomatoes, halved lengthwise

Garnishes: microgreens and roasted, lightly salted cashew halves, and an optional drizzle of maple syrup

Prepare crust.  Then, in the bowl of a food processor, process scallions and basil until coarsely chopped.  Add tofu, garlic powder, Liquid Aminos, and lemon zest and juice.  Process until smooth with small green flecks.  Divide mixture evenly among baked shells and gently spread to edges.  Top with 4 cherry tomato halves and bake, uncovered, for 20 minutes.  Let sit until cool enough to handle and then remove tarts from tart pans (bottoms of pans will still be attached.)  Serve garnished with microgreens and roasted and lightly salted cashew halves.  Though this may sound odd, a scant drizzle of maple syrup over the top is a delectable contrast.

Popcorn-Cashew Crust:

4 cups popcorn (I use Skinny Pop, but any vegan brand will do nicely)

1/4 cup roasted and lightly salted cashew halves and pieces

4  tablespoons coconut oil, vegan butter or, my preference, a combination, melted

2 tablespoons nutritional yeast

Pinch sea salt

Preheat oven to 350 degrees.  Place four 4-inch tart pans with removable bottoms on a rimmed baking sheet, and set aside.  Process popcorn and cashews in food processor until very fine.  Pour in butter and/or oil, nutritional yeast, and salt, and process until mixture comes together.  Divide evenly among the tart pans and press evenly only onto the bottom.  I use a piece of plastic wrap over the surface and press with the bottom of a glass to compact the mixture.   Bake for 10 minutes.  Remove from oven and allow to cool while you make the filling.

by betsy

Vegan 4-Ingredient Chocolate-Banana Ice Cream
(its base is frozen bananas!)

Yield: 4 servings

Calories: app. 130/serving (however, you can eat the whole recipe for  only 520 calories which is equal to or less than a small meal!)

This recipe was inspired by one making the rounds via video on Facebook.  A while back, lying in bed very early one morning, I watched how it was made with the sound off–Bob was asleep–and then just went for it last night, propelled by this oppressive heat and humidity.  Around here, we call the heat index the “misery index.”

The original recipe called for 4 bananas and what appeared to be 2 tablespoons of peanut butter and 2 of cocoa powder.  I’m not a big peanut butter and chocolate fan.  My aversion dates from a childhood incident that resulted from eating way too many peanut butter-and-chocolate eggs out of my Easter basket on the heels of blueberry shortcake.  I nonetheless added one tablespoon thinking it might be necessary for texture.  It wasn’t.  For the chocolate, I used  Hershey’s Special Dark Cocoa Powder, but if you prefer a more reddish-brown color, then just use regular cocoa powder.

But whatever you do, peel your bananas before freezing them.  I don’t know what I was thinking, but when I pulled four banana-shaped ice cubes out of my freezer, I realized my mistake.  So, I thawed them, peeled them, cut them into chunks and refroze them.  The texture was still silky and glorious.

My two additions to the recipe are quick, easy, and absolutely necessary in my opinion.  After I tasted the ice cream, I felt it seemed a little flat or one-note.  I tend to like more complex flavors,though not fussy ones.  So, I added a hint of both almond and vanilla extracts and that did the trick.  However, I look forward to experimenting with other extracts like mint, orange, and perhaps rum or brandy.

If your summer promises to be as hot and humid as ours in Eastern, VA, this recipe is likely to become a staple.  A friend said that his daughter used to make a version and eat it for breakfast.  It is certainly more nutritious than most of what I see folks eating for breakfast.

Whenever you decided to enjoy a couple of scoops, I hope you will enjoy it as we do.

4 large bananas, peeled, cut into 2-inch chunks and frozen

2 tablespoons regular or Special Dark cocoa powder

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

Optional garnishes: walnut halves and mint sprigs

Blend all ingredients in a food processor until smooth and creamy.  Enjoy right away or freeze in an airtight container.  Thaw for two 30-second intervals in the microwave before trying to scoop.  Top, if desired with walnut halves and mint sprigs.

by betsy

Vegan Thai Savory “Rice” Pudding

 

 

 

 

 

 

 

 

 

 

 

 

Yield: 6 Servings

Calories: app 217/serving without cashew garnish  (app. 1,300 for entire recipe)

I love rice as much as the next gal.  BUT, it contains far more calories and starch than I can justify in my 1,500-1,800 calorie daily diet.  Thank goodness that someone far smarter than me started the “riced” cauliflower movement.  I love all of the “riced” vegetables and even made a previous version of this dish with a combination of them, but I wanted the lighter color and more pure flavor of the cauliflower by itself.  I would have loved for the dish to be even more white in color, but cauliflower turns slightly yellowish when cooked.  But it is still beautiful, nutritious, and delicious.

I think I got it just right and hope you agree.

10 ounces cauliflower florets, steamed until tender (I steam it in the microwave for about 4 minutes on high)

1 can coconut milk

2 tablespoons cornstarch

1/4 cup vegan fish sauce (sold as “vegetarian” in Asian Markets or you can make your own)

1 tablespoon coconut oil, divided (you can substitute any vegetable oil, BUT this dish made with coconut oil is indescribably more flavorful, as I tried it both ways)

1 pound riced cauliflower (I’m always in a rush, so I purchase it, but you can make your own by mincing cauliflower in the food processor until it reaches the texture of rice)

1/4 cup red bell pepper, cut into thin strips and then 1-inch pieces

1/2 cup sliced onion

1 cup sliced mushrooms

1 cup fresh peas or frozen peas thawed

1 large clove garlic, minced

1 teaspoon soy sauce

Garnish: roasted and lightly salted cashew halves and pieces; sprigs of Thai basil, mint, and/or cilantro

Preheat oven to 350 degrees.  Oil a shallow casserole dish, about 9 x 13″, with 1 teaspoon coconut oil.  In a food processor, puree cooked cauliflower.  Add coconut milk, cornstarch, and fish sauce and puree again until smooth.  In a large skillet, heat approximately 1 teaspoon coconut oil over medium heat. Add riced cauliflower and gently saute, stirring frequently, until tender.  Transfer to a large bowl.  Return skillet to heat and melt remaining teaspoon of coconut oil.  Add bell pepper and onion and saute, stirring, until they lose some of their crispness.  Add mushrooms and cook until moisture is released and evaporated.  Add peas, garlic, and soy sauce and saute, stirring, just until peas are heated through.  Add veggie mixture to the bowl of riced cauliflower and pour the pureed cauliflower-coconut mixture over the top.  Stir to combine thoroughly and transfer to prepared casserole dish.  Bake for 45 minutes or until top is firm.  Serve topped with a few cashews and sprigs of Thai basil, mint, or cilantro.

 

 

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