July 30, 2015 by betsy

Sassy Vegan Sausage and Salsa Roll-Ups (Stupid-Easy and Simply Beautiful)

Yield: 4 servings

With a couple of grilled vegan sausages left over from testing my Vegan Sausage with Curried Peach and Kale Quick Compote and my husband’s leftover tortillas from “date night” at a Mexican restaurant late yesterday evening, the idea for these super simple sausage and tortilla rollups sprang into mind for my lunch today.

The deal was sealed by some tasty commercial pineapple salsa in the fridge which I spruced up with beautiful try-color artisinally grown tomatoes. A dollop of sour cream and a sprig of fresh herbs (I chose mint to complement the pineapple salsa) was the only embellishment needed to creat a quick, lovel,y and satisfying restaurant-quality lunch (that is certainly filling enough for dinner and special enough for guests).

Ole!

4 cooked vegan sausages or hot dogs, still warm (I like to grill them on an indoor grill pan)

4-6 to 8 inch flour tortillas, barely warmed (so that they are pliable)

Optional: 4 strips of vegan cheese

1 generous tablespoon vegan butter or vegetable oil

1/2 cup salsa, prepared or homemade

Optional: Approximately 16 cherry tomatoes, halved (a tri-color blend is nice)

1/4 cup vegan sour cream

4 sprigs fresh herbs (cilantro, basil, etc.)

In a large cast iron skillet over medium-high, melt butter or heat vegetable oil. If desired, split sausages lengthwise, insert a piece of cheese, and sandwich back together. Wrap one tortilla around each sausage and place into skillet seam-side down. Griddle for about 1 1/2 minutes on 4 “sides” to create a golden brown crust all around. Serve immediately topped with 2 tablespoons salsa, 8 cherry tomato halves if desired, a tablespoon of sour cream and a sprig of fresh herbs.

July 28, 2015July 28, 2015 by betsy

Vegan Sausage with Curried Peach and Kale Quick Compote

Yield: 4 servings

Despite the fall colors in my photo and the sausage–which I often associate with cool weather–this recipe capitalizes on one of summer’s biggest boasts: peaches!

Starving after a 2 mile walk with Minnie and an hour long Pilates-Barre class (with the formidable, but lovely, Darlene Stephens at Music in Motion hear in Coastal Virginia), I wanted a quick, healty, pretty and satisfying lunch. I don’t want much, do I?

Remembering that I had sausages in the fridge that needed used and hankering for peaches after having some of the best last week while visiting my family in Mississippi, I nipped into the grocery store, still clad in exercise attire, to pick up some baby kale and peaches, and dashed home to whip together this easy, flavorful lunch.

Recipe Note: Some vegan sausages taste like sawdust in a tube so find a good one. I tend to like a flavored one, say Field Roast’s apple-sage.

2 tablespoons olive oil, divided

4 vegan sausages (try one like Field Roast apple-sage)

1 medium yellow onion, sliced or diced

Sea salt

2 peaches, cut into 1/8ths and each 1/8th cut in half

2 tablespoons red wine vinegar

2 teaspoons agave

1 teaspoon curry powder

2 cups baby kale (or chopped mature kale, tough stems removed)

2 large cloves garlic, minced

2 tablespoons coconut milk creamer

2 teaspooons Dijon or your favorite grainy mustard

Spread an indoor grill pan or small skillet with 1 tablespoon of the olive oil, preheat over medium-high, and grill or griddle sausages for about 6 to 8 minuts or 1 1/2 to 2 minutes on 4 sides. Remove to a plate and tent with foil to keep warm. Meanwhile, heat remaining tablespoon of olive oil in a large cast iron skillet over medium-high. Add onion, a pinch of sea salt, and saute, stirring frequently, for 2 minutes. Add peaches and continue sauteeing and stirring for about 3 minutes. Stir in red wine vinegar, agave nectar, and curry powder until completely combined. Add kale and garlic and cook, stirring, for about 2 minutes or until kale begins to wilt, but is still bright green. Stir in creamer and mustard until well distributed and heated through. Serve 1/4 of compote over each sausage sprinkled with a tiny pinch of coarse sea salt.

July 20, 2015July 20, 2015 by betsy

Vegan Spiked Banana Mocha-Cherry Sippers

Yield: 4 snack size servings

When the temperatures rise, cool off with these sweet and refreshing shots of some of my favorite tropical flavors: banana, chococlate, coffee, and cherry. And for adults only: a hint of Creme de Cacao.

This is my sixth and final entry in the fun “Savory, Sweet, Sippable” Go Dairy Free and So Delicious Dairy Free Snackable Recipe Contest to celebrate the release of the FREE Snackable eBook. Each contestant was allowed to enter two recipes in each category, so I had fun working my way through from Savory to Sippable over the last few days.

My repertoire is a little light on beverages, so this was a fun excuse to “beef”–not!–it up. Plus, it made for a nice little afternoon pick-me-up!

These Spiked Banana Mocha-Cherry Sippers would taste delicious drunk from a boot (!), but I love them served in little *jars (or shot glasses) on a long rectangular white ceramic plate with a summery napkin and cute paper straws (find these in the “$1” bin section of Target).

Cheers!

Vegan Spiked Banana Mocha-Cherry Sippers

1 small banana, peeled, quartered and frozen

8 ice cubes

12 maraschino cherries

1 teaspoon instant espresso powder or decaffeinated coffee

2/3 cup So Delicious Chcocolate Coconut Milk

1 tablesoon Creme de Cacao (optional but delicious)

1/4 teaspoon vanilla extract

Place all ingredients in a blender container (I use the Nutri-Bullet) and blend until smooth. Divide among 4 small glasses or* jars and serve with cute paper straws. (*Note: many decorative glass jars like the ones pictured are NOT safe for food consumption, so read labels carefully.)

July 20, 2015July 20, 2015 by betsy

Vegan Basil-Mint Peach Sipper

Yield: 4 snack size servings

I confess to not eating a lot of fruit, but I do like to drink it daily in the form of juices, smoothies, and, on occasion, sangria.

The perfect opportunity to add a little somethin’-somethin’ to my repertoire of fruit-forward beverages was provided by the announcement of the Go Dairy Free and So Delicious Dairy Free Snackable Recipe Contest to celebrate the release of the FREE Snackable eBook.

Though this refeshing sippable snack very definitely tastes of fresh summer peaches, it is more green in color thanks to the addition of fresh basil and mint which also enhance its distincitve summery flavor profile.

Enjoy this trio of some of summer’s freshest flavors in my simple frozen snack you can slurp, er, I a mean sip through a straw!

1 large peach, cut into 8 wedges and frozen

2/3 cup So Delicious Original Coconut Milk

2/3 cup So Delicious Coconut Milk Creamer (or substitute more So Delicious Coconut Milk)

1/4 teaspoon vanilla extract

1/8 teaspoon almond extract

Stevia or other natural sweetener to taste

12 fresh basil leaves + additional for garnish

12 fresh mint leaves + additional for garnish

Place all ingredients except garnishes in a blender container (I use the Nutri-Bullet) and blend until smooth. Divide among 4 small glasses or* jars, garnish as desired, and serve with cute paper straws. (*Note: many decorative glass jars like the ones pictured are NOT safe for food consumption, so read labels carefully.)

July 19, 2015July 20, 2015 by betsy

Vegan Migas Mash-Up–A Restaurant Redux

Yield: approximately 4 main dish servings (2 if you are really hungry)

My Migas Mash-Up is more of an idea than it is a recipe because it all depends on what is hanging out in your fridge.

Yesterday, realizing that we were heading into the weekend and that I am leaving town on Tuesday was leaving me feeling a little stressed about what to do with last week’s restaurant leftovers. Food waste makes me crazy and Joe and I dine out about three times a week, often bringing home leftovers. He is not the best about eating his veggies and “carbs”–yes, he’s one of those–and restaurant portions tend to be too large for both of us.

Remembering that among the leftovers were 6 small flour tortillas, I wondered about migas: crisped up tortilla strips, traditionally scrambled with eggs (or tofu for vegans) and other traditional Mexican ingredients. Though, we did have some refried beans and Mexican rice in the mix, there was plenty that was more “New American” which I felt would be compatible with the Mexican flavors, and a little Italian that wasn’t assertively seasoned, so I decided to go for it.

Friday night, we had been to an Italian restaurant where I enjoye bruschetta with chopped tomato, red onion, and slices of grilled eggplant. I removed and diced the eggplant, and transfered the tomato and onion into a separate bowl to use as a kind of pico de gallo over the top. I diced the grilled bed and set it aside with rolled and sliced tortilla strips.

Other odds and ends–all in very small amounts of 2 to 4 tablespoons–in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto-like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

I would estimate there was, all together, approximately 2 cups of grain, bean/legume, and vegetable ingredients and about 1 1/2 to 2 cups of tortillas and bread. Following is how I put it all together for a crave-worthy dish that was more than the sum of its parts. And I encourage you to give it a try using whatever leftovers–from restaurants or home-cooked meals–provided all flavors are reasonably compatible and that you have some kind of bread to include: tortillas, baguette, cornbread, vegan naan or flatbread, etc. If onion isn’t included in your leftovers, you might want to included some diced or caramelized sauteed onion. My amalgamation required no additional seasoning other than salt and pepper, but if you need the addition of a couple of spices to bring it all together, by all means!

6 flour tortillas, rolled and sliced

3 bias-cut slices of grilled baguette, cubed

2 tablespoons vegetable oil, divided

1 tablespoon vegan butter

Sea salt and freshly ground black pepper to taste

Approximately 2 cups of vegan sliced and/or diced cooked aromatics (like onion and garlic) vegetables, beans/legumes, and grain-based leftovers

Garnish: vegan sour cream, pico de gallo or salsa, and sprigs of fresh basil or cilantro

In a large cast iron skillet over medium-high, heat 1 tablespoon vegetable oil and 1 tablespoon butter. Add tortillas and baguette and saute for 3 to 5 minutes or until lightly crispy and golden brown. Transfer to a plate in a thin layer so that they remain crispy while you proceed with the preparation. Heat remaining tablespoon oil in the skillet and begin adding ingredients, starting with onion, and adding ingredients of similar textures together–softest last–and heating through for about a minute before adding the next ingredient. Be sure to scrape the “fond” or brown crust off the bottom of the skillet periodically, lowering heat if necessary and avoiding drying out the misture too much; it should be about the consistency of bread pudding. At the very end, fold in the crispy tortillas and bread and heat through. Serve immediately topped with a little vegan sour cream, pico de gallo or salsa, and sprigs of fresh herbs.

July 18, 2015 by betsy

Vegan Peachy Pink Lemonade Ice Cream (with coconut milk creamer)

Yield: 1 1/2 quarts

If nothing says “summer” to you like peach stands and lemonade stands, then this ice cream will fairly shout “SUMMER”!

And, with just 4 ingredients it is easy-peasy-lemonade-squeezy.

I originally posted this recipe with soy creamer because coconut milk creamer wasn’t so widely available then. But, to me, those subtle coconutty flavor notes just add another reminder of summer–think tropical breezes–to this luscious and refreshing treat.

Bridal peachy-pink in color, it is just as fresh and appealing. And I hope the kind folks at Go Dairy Free and So Delicious Dairy Free agree, as I am hereby entering this recipe in their Snackable Recipe Contest to celebrate the release of the FREE Snackable eBook.

Note: Because the unfrozen custard isn’t terribly thick, I freeze it about 15 minutes longer than recommended, or about 45 minutes, and it is still the consistency of a thick milk shake. Though I could easily consume the whole recipe like that, I resist and freeze it, covered, for several hours or overnight to stiffen-up to a scoopable consistency. Even frozen, it remains on the softer side, which I love. And, as you can tell from the photo, it still scoops beautifully.

Vegan Peachy Pink Lemonade Ice Cream

2 large peaches, pitted, quartered, and cut into chunks (I leave the skin on for gorgeous color and nutrition)

1-12 ounce can organic frozen pink lemonade (e.g. Trader Joe’s brand)

2 cups So Delicious Coconut Milk Creamer

1/2 teaspoon vanilla extract

In the bowl of a food processor, process peaches and frozen lemonade until smooth with no chunks of peach remaining. Transfer to a medium bowl and whisk in coconut milk creamer. (If you try to blend all three ingredients together in most food processors, your cup will runneth over!) Cover and refrigerate at least 3 hours or until very cold. Freeze in an electric ice cream maker according to manufacturer’s directions, about 15 minutes longer than normal to the consistency of a thick milk shake. Transfer to an airtight container and place in freezer several hours or overnight to stiffen up to a scoopable consistency.

July 17, 2015July 17, 2015 by betsy

Vegan Fresh Fig Cupcakes with Vegan Lemon-Brandy Buttercream Frosting (this time with Almond Milk!)

DSCN1847 Yield: 1 dozen cupcakes

These may possibly be the moistest cupcakes you will ever put in your mouth!

A pint of fresh figs from a local farm market that needed used fairly quickly resulted in these beautiful confections. I originally published this recipe with soymilk, but that’s before almond milk became so widely available. Since I’m not necessarily looking for protein in a decadent dessert, the subtle flavor of almond provides the perfect flavor notes in combination with the fig, lemon, and brandy.

And that being the case, I decided to enter this recipe in the “Sweet” category of the ultimate Snackable Recipe Contest sponsored by the dynamic duo of Go Dairy Free and So Delicious Dairy Free to celebrate the release of the FREE Snackable eBook.

Contestants may enter two recipes in the Savory, Sweet, or Sippable categories and this is my first “Sweet.”

The lemon in the buttercream frosting provides a subtle but bright contrast to the cinnamon-scented fig cupcakes, while the brandy flavoring (use real brandy if you have it–my husband forbids me, jokingly–sort of–to use his) accents their ripe, earthy fruitiness for the perfect summer wedding of flavors.

Vegan Fresh Fig Cupcakes with Vegan Lemon-Brandy Buttercream Frosting

1 cup So Delcious Original Almond Plus Milk

1 tablespoon apple cider vinegar (I have used rice wine vinegar in a pinch and it works just fine)

1 1/2 cups unbleached all-purpose flour (I typically use white whole wheat)

3/4 cup + 2 tablespoons natural sugar

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1/3 cup walnut oil or canola oil

1/2 teaspoon vanilla extract

18 to 20 small-medium fresh figs, stemmed, and pureed in a food processor

Vegan Lemon-Brandy Buttercream Frosting (recipe follows)

Garnish: 12 fresh fig halves

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. In a small cup or bowl, whisk together almond milk and vinegar to make a vegan “buttermilk.” When it curdles, whisk again and set the mixture aside. In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, baking powder, and salt. Make a well in the center of the dry ingredients and add the soymilk mixture, oil, and vanilla extract. Stir just until all ingredients are well combined and no lumps remain. Stir in the fig puree until completely combined. Fill muffin cups no more than 3/4 full and bake for 20-22 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack, and then remove cupcakes from tin. Place frosting in a pastry bag fitted with a star-type tip, and pipe on top of cooled cupcakes in concentric circles, spiraling high. Top with a fresh fig half just before serving.

Vegan Lemon-Brandy Buttercream Frosting:

1/2 cup vegetable shortening

1/2 cup vegan butter

4 cups powdered sugar, divided

2 tablespoons So Delcious Original Almond Plus Milk

1 teaspoon vanilla

1 teaspoon brandy flavoring

Zest of 1/2 large lemon

In the bowl of an electric mixer, cream together shortening and vegan butter. With mixer on low, beat in half of powdered sugar and half of almond milk. Repeat. Beat in vanilla, brandy flavoring, and lemon zest, and then turn mixer to high and whip until creamy-fluffy.

July 16, 2015July 16, 2015 by betsy

Vegan Bangkok Biscuit Stack: Filled Coconut Red Curry-Basil Biscuits

Yield: 8-2 inch biscuits (recipe easily doubles)

Woa! I’m not one to brag, but these may be a “best ever” here on The Blooming Platter…

To celebrate the release of the FREE Snackable eBook, the good folks at Go Dairy Free and So Delicious Dairy Free have teamed up again to sponsor the ultimate Snackable Recipe Contest!

Contestants may enter two recipes in the Savory, Sweet, or Sippable categories and this is my second and final Savory entry.

I have to say, myy Vegan Bangkok Biscuit Stacks are every bit as irresistible as I thought they might be when the idea popped into my head yesterday (after an unmitigated disaster of an attempt with another idea the day before!).

Winner, winner, vegan dinner? (Er, I mean snack.)

Quick recipe note: avoid omitting the teaspoon of vinegar or vegan fish sauce as it is necessary to interact with the baking soda for proper rise…and, boy do they rise!

Vegan Bangkok Biscuit Stack

3 tablespoons vegan butter, divided

1 cup all-purpose flour (I use white whole wheat)

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 tablespoon shortening (preferably frozen)

1 tablespoon prepared Thai red curry paste

1 teaspoon rice wine vinegar or vegan fish sauce (sold as “vegetarian” in Asian markets)

Approximately 6 to 8-1 1/2 inch fresh basil or Thai basil leaves

1/3 cup So Delicious Original Coconut Milk Creamer

Pickled Veggies (recipe follows; make while biscuits bake)

Garlic Aioli (recipe follows)

1/3 cup caramelized onions or 8-2 inch grilled tofu squares, etc.

Garnish: 8 sprigs fresh basil

Preheat oven to 45o degrees. Melt 1 tablespoon vegan butter in a 6-inch (or larger) cast iron skillet placed in oven. Remove and set aside. In bowl of food processor, place flour, baking soda, salt, remaining 2 tablespoons of vegan butter and shortening. Pulse a few times until vegan butter and shortening are well-distributed throughout and dough looks like damp sand. Add curry paste, vinegar or fish sauce, and basil leaves and pulse until basil is finely chopped. Drizzle with coconut creamer and pulse until dough comes together in a ball and basil is minced, but still visible. Note: you may cut the butter and shortening into flour mixture by hand, mince the basil, and mix all ingredients together with a fork if you prefer.

Turn dough onto a lightly floured surface and pat into a 3/4 inch disk. Working quickly, fold in sides like you are folding a business envelope, pat into a 3/4 inch disk, turn a quarter turn and repeat 4 more times. Cut with a 2 inch biscuit or cookie cutter or sturdy glass. Place each biscuit into the prepared skillet, right side down, and then flip right side up to coat both sides with butter. Bake for 10 to 12 minutes.

Remove from oven and, when cool enough to handle, spread each biscuit with 1/8th of the Garlic Aioli, 1/8th of the caramelized onions or a slice of tofu, and 1/8th of the Pickled Veggies. Serve immediately, garnished with fresh basil sprigs.

Pickled Veggies:

8 thin slices cucumber

1/3 cup shredded carrots (I purchase pre-shredded)

2 teaspoons rice wine vinegar or vegan fish sauce (sold as “vegetarian” in Asian markets)

Toss together in a small non-reactive bowl or carton and set aside.

Garlic Aioli:

3 tablespoons vegan mayonnaise

1/8 teaspoon garlic powder

In a small cup, whisk together mayonnaise and garlic powder until well combined.

July 15, 2015July 16, 2015 by betsy

Vegan Twilight Brownie Bites with Peanut Butter-Cream Cheese Frosting (nuggets of Twightlight bars–think vegan Milky Ways–tucked inside the best brownies ever)

Yield: 2 1/5 dozen brownie bites

Voila! My third recipe in the trio of treats I have created so far using Go Max Go vegan candy bars (no dairy, eggs, hydrogenated oils, trans fats, artificial ingredients, or cholesterol).

Sometimes I feel that my creations are gilding the lily since the candy bars are so good on their own–7 different and delicious varieties–but when the occasion calls for something different than a candy bar, I encourage you to give these a “go”!

These dark-as-midnight brownie bites conceal hidden nuggets of Go Max Go “Twilight” bars–think vegan versions of Milk Way bars–beneath sweet fluffy swirls of peanut butter and cream cheese goodness.

1/4 cup vegan butter

1/4 cup vegetable oil

1 cup granulated sugar (I use demerara)

3/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup + 2 tablespoons pumpkin puree

1/2 cup cocoa powder

1/4 cup + 2 tablespoons all-purpose flour (I use white whole wheat)

2 1/4 teaspoons cornstarch

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon cream of tartar

1/8 teaspoon sea salt

3 Go Max Go “Twilight” bars

Vegan Peanut Butter Cream Cheese Frosting (recipe follows)

Garnish: Additional “Twilight” bars, whole peanuts, and mini vegan chocolate chips

Preheat oven to 350 degrees. Line miniature muffin tins with 30 miniature cupcake liners. Place butter, oil, and sugar in a microwave safe bowl and microwave on high for about 45 seconds. Whisk together until sugar is almost dissolved, microwaving another 10 seconds if necessary. Add all remaining ingredients except frosting and garnishes, whisk to combine, and then whisk an additional 50 strokes. Spoon by heaping teaspoon into prepared mini muffin tins; each should be about 2/3 to 3/4 full. Bake for 10 minutes or until set. Cut each Twilight bar into 12 equal pieces with a sharp knife, place one piece on top of each brownie bit and gently press to partially submerge. (Save remaining slices from third bar for garnish.) Cool completely, frost with Vegan Peanut Butter Cream Cheese Frosting using a piping bag, if desired, and garnish with “Twilight” bar pieces, peanuts, and mini chocolate chips.

Vegan Peanut Butter Cream Cheese Frosting

2 tablespoons vegan butter

2 tablespoons vegetable shortening

2 tablespoons vegan cream cheese

2 tablespoons smooth natural peanut butter

1/4 teaspoon vanilla extract

1/8 teaspoon almond extract

Approximately 2 cups powdered sugar

Approximately 2 tablespoons coconut or soy creamer

Combine butter, shortening, cream cheese and peanut butter in the bowl of electric mixer and beat on high speed until fluffy. Add extracts, 1 cup of powdered sugar, and 1 tablespoon creamer, and beat until creamy-fluffy. Repeat with remaining powdered sugar and creamer, adjusting amounts, if necessary, to achieve desired consistency.