August 15, 2020 by betsy

Crispy Baked Cauliflower (with option to bathe in Hot Chili Oil) [Vegan & Plant-Based]

Yield:. 1 to 2 servings (depending on how hungry you are and whether you serve anything alongside)

1/4 cup vegan mayo (I used Walton Farms no-calorie)

1/4 cup all-purpose flour

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon smoked paprika

1/4 teaspoon ground turmeric

1/2 teaspoon sea salt

Approximately 25 cauliflower florets

Hot Chili Oil (see back below)

Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper. Place mayonnaise in a shallow carton or bowl. Whisk together remaining ingredients except cauliflower in a small deeper carton or bowl. Add cauliflower florets about three at a time to mayo and coat well using fingers. Drop into flour mixture, shake to coat, and place a couple inches apart on lined baking sheet. Repeat with remaining florets. Bake 15 minutes, turn, and bake 15 more minutes. Serve with sauce of choice or, do as I do and dip each floret quickly into hot chili, place on serving plate, sprinkle with sliced green onion and peanuts and serve immediately with chopsticks.

Hot Chili Oil Hack: purchase a prepared product, but decant into a larger jar, and add lots more oil, 5 large cloves sliced garlic softened for 30 seconds in microwave, and salt to taste. I love a neutral oil, but, when I discovered I was out, I learned that blood orange-infused oil is absolutely lovely with the chilies.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancrispybakedcauliflower #plantbasedcrispybakedcauliflower

August 9, 2020August 9, 2020 by betsy

Grilled Corn & Sweet Chili Aioli Dip (vegan & plant-based)

Yield: 2 servings

Dinner time arrived last night before I had a plan. Suddenly, I was famished.

While Bob deep fried pita triangles–only 30 seconds at 375 degrees–I opened the fridge to discover we had 3 cobs of grilled corn and sweet chili aioli: approximately equal parts commercially prepared sweet chili sauce and vegan mayo (I use Walton Farms no-calorie mayo…so I can have deep fried pita triangles) with a little fresh lime juice. So I whipped this together in a couple of minutes.

Grilled Corn Dip with Sweet Chili Aioli

Grilled corn cut from 3 cobs

6 Tri-color cherry tomatoes, cut into quarters or sixths

2 tablespoons, thinly sliced green onion

1 teaspoon minced fresh cilantro

Approximately 2 tablespoons sweet chili aioli or to taste (or 1 tablespoon vegan mayonnaise plus 1 tablespoon prepared sweet chili sauce and a squeeze of lime juice)

Sea salt, if needed, and freshly ground black pepper to taste

Place all ingredients in a medium bowl, start together with a fork, and serve with fried pita triangles, chips, crackers, or the vegetables slices and sticks of your choice. If not serving immediately, store in the refrigerator in an airtight container.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancorndip #plantbaseddip #vegandip #plantbasedcorndip

July 12, 2020July 12, 2020 by betsy

Fried Wontons (vegan and plant-based)

This is less of a recipe and more of a mini advertisement for Nasoya brand wonton wrappers, which are vegan and available at mainstream grocery stores, and a method for using them. They are about 3-inches square, handle beautifully, taste delicious and have a lovely texture.

To make 2 appetizer servings of 3 each, or a total of 6, you only need about 3 tablespoons filling. For these I used mashed roasted butternut squash, sliced green onion, and just a drop of soy sauce, sesame oil, minced garlic, and minced ginger. Go easy on the ginger as it easily overpowers.

Simply lay the wontons out flat on a plate or baking sheet, and wet all 4 edges of the first wonton wrapper by dipping your finger in a cup of water and running it around the edges. Place about 1 teaspoon filling in the center, bring corners together at the top, and pinch the 4 seams with dampened fingers to seal. Repeat until all filling is used.

Deep fry for about 1 1/2 minutes at 375 degrees or until golden brown. Drain on paper towel and serve with duck sauce.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganwontons #plantbasedwontons

July 4, 2020 by betsy

Barbeque Bean Hummus (vegan & plant-based)

This delicious dip offers vegans all the delicious flavors of a summer cookout without the meat, mayo, and all the rest of the animal-based products.

Sure, there are vegan alternatives, but I have never craved the vegan meats quite as much as many of my vegan counterparts. This dip allows me to enjoy the flavors of barbecue, slaw, chips, and a poppyseed bun all rolled into one light, quick, beautiful, plant-based dip.

1-15 ounce can dark red kidney beans, rinsed and drained

3 cups broccoli slaw (I purchase it ready made in the produce section)

3 tablespoons BBQ sauce

1/4 cup green onions

2 tablespoons smoked almonds

1 tablespoon dill or sweet pickle juice

1 teaspoon Liquid Smoke

1 teaspoon salt

1 large clove garlic

Garnishes: a few smoked almonds, 1 tablespoon sliced green onions, 1 teaspoon Everything Bagel Seasoning

Accompaniments: chips, crackers, bagel chips, sliced vegetables, etc.

Place all ingredients in the bowl of a food processor and pulse until creamy, but textured. Spoon into a serving bowl and sprinkle with almonds, green onions, and Everything Bagel Seasoning. Serve with chips, crackers, bagel chips, sliced vegetables, etc. (For the photo, I cut a flour tortilla into triangles and lightly browned them on both sides in a dry skillet over medium heat.)

#vegancookout #veganbarbeque #plantbasedcookout #plantbasedbarbeque vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

July 2, 2020July 2, 2020 by betsy

Blooming Onion and Cabbage Indian Bhaji–Similar to Pakora (vegan & plant-based)

Yield: 8 to 10

Bhaji, which is very similar to pakora, only made with water, is an addicting Indian street food and you will soon see why! Not only are they scrumptious, but they are simple to prepare.

Indian has long been one of my very favorite cuisines. My traditional-ish version can be pan fried in a skillet for more of a fritter appearance, as in the photo, or deep fried for more of a free-form appearance.

Either is divine with the former being just a tiny bit trickier to cook through without over-browning one side. That is easily solved, however, by not allowing the fritter to be too thick.

Blooming Onion and Cabbage Indian Bhaji

1 small onion halved and thinly sliced
1 cup thinly sliced cabbage (I purchase it already sliced)
1 teaspoon salt
1 large clove garlic, minced
1/2 teaspoon minced ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam marsala
1/2 teaspoon baking powder
1/2 cup chickpea flour
1/4 cup water
Approximately 4 to 6 tablespoons oil for frying
Accompaniments: Your favorite chutneys, e.g. mango and cilantro-mint

Line a plate with paper towel. In a medium bowl, combine all ingredients, except oil and accompaniments, with a fork until completely blended. In a large cast iron skillet, heat 2 to 3 tablespoons oil over medium heat. Using a tablespoon, dollop 5 similarly sized mounds of batter into oil, pressing gently on the tops to make approximately 1/2-in tall, but leave the form somewhat irregular. Cook for a couple of minutes, lowering heat if necessary, until golden brown. Flip and repeat. Remove to paper towel-lined plate and repeat process starting with heating 2 to 3 more tablespoons oil. Adjust heat as necessary during cooking process to prevent burning. Serve right away with chutneys of choice.

#veganpakora #veganbhaji #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedpakora #plantbasedbhaji #veganIndianfood #plantbasedIndianfood

June 27, 2020June 27, 2020 by betsy

Chinese Black Bean Dip with Baked Wonton Chips (vegan & plant-based)

Yield: 2 servings

I love to eat like it’s happy hour even when it’s not. That is, I love appetizers. They are always the most enticing items on restaurant menus and, Even before the pandemic, I loved My own versions even more. The same goes for this brand new black bean dip with its Chinese flavors. It is sure to make any hour and every guest happy!

I recommend starting with the amounts of ingredients listed and then intensifying any of the flavors that you choose. Be careful with the ginger, as it can be overpowering and quite spicy.

1 15.5 ounce can unseasoned black beans, rinsed and drained

1 large garlic clove, minced

1 teaspoon minced ginger

1 teaspoon agave nectar

1 teaspoon soy sauce

2 teaspoons sesame oil

3 thinly sliced green onions, save a little for garnish

Garnish: 1 teaspoon Everything Bagel seasoning or white and black sesame seeds (Everything Bagel seasoning may seem out of place, but I love it because it contains sesame seeds along with dried garlic and onion)

Accompaniments:

Prepared vegan chili sauce and a few roasted and lightly salted cashews or peanuts

Baked Wonton Chips (recipe follows )

place everything except green onions, garnishes, and accompaniments in food processor and blend and tell smooth. Stir in green onions, reserving some for garnish, transfer to a serving bowl and sprinkle with reserved green onions and everything bagel seasoning. Serve with chili sauce for drizzling and Baked Wonton Chips for scooping.

Baked Wonton Chips

10 -3″ vegan wonton wrapper squares (I use Nasoya brand, halved diagonally)

Non-stick vegetable oil spray

Sea salt

Preheat oven to 350°. Place triangles of dough close together on baking sheet, spray very lightly with vegetable oil, and sprinkle with just the barest hint of sea salt. Bake for approximately 5 minutes or until golden.

#veganwontonchips #plantbasedwontonchips #veganchineseblackbeandip #plantbasedChineseblackbeandip #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

June 16, 2020June 16, 2020 by betsy

Won Ton Cups (vegan and plant-based)

I just discovered Nasoya brand vegan wonton wrappers in Harris Teeter! They are cut into perfect little squares that make the cutest cups for the Asian salad of your choice.

Preheat oven to 350°. Spray a muffin tin with non-stick spray. Layer 2 wonton wrappers on top of each other with one turned 45° to create eight points. Press into cups. Bake 10 minutes. They will crisp up as they cool.

#VeganWontonWrappers #veganwontoncups #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

June 16, 2020June 16, 2020 by betsy

Quick & Easy Rice Cakes (vegan and plant-based)

The trick with vegan or plant-based skillet-fried cakes, fritters, and even burgers, is how to get them to hold together without a lot of breading or filler.

These rice cakes, made with leftover cooked rice, hold together beautifully with just a flax egg and cornstarch.

They are ready to devour in minutes with the topping of your choice or by themselves because they are quite tasty.

1 tablespoon flaxseed meal

3 tablespoons water

1 tablespoon cornstarch

1/2 teaspoon sea salt

1/4 teaspoon onion powder

1 cup leftover cooked rice

1 green onion, green part only, thinly sliced or snipped with scissors

In a medium bowl, whisk together flaxseed meal and water. Set aside for just a few minutes until it thickens, whisking occasionally. Whisk in cornstarch, sea salt, and onion powder. Then stir in rice and green onion with a fork. Heat a skillet sprayed with non-stick spray over medium to medium high heat. Divide mixture into four even mounds, pressing into a disc about 1/4-inch thick. Cook for a couple of minutes on each side or until golden brown, adjusting heat if necessary. Serve alone or topped as desired.

#veganricecakes #plantbasedricecakes #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

February 2, 2020July 30, 2024 by betsy

Best Ever Cheese Sauce (Plant-based Perfection and Low-Calorie to Boot)

This rich, thick and creamy cheese sauce–which contains no added fat and is ridiculously low in calorie–owes a debt of gratitude to Susan Voisin. I consulted her recipe, but then tweaked the flavor to suit my taste. It instantly became a staple in my home and is non-vegan aporoved.

Feel free to spice it up any way you choose. Even add plant-based proteins. It would be delicious as an enchilada filling with Mexican-inspired ingredients. But, today, it is going to a Super Bowl party with me. Game on!

4 cups cauliflower florets

4 cups lightly salted water

Juice of 1/2 medium-large lemon

1/2 cup nutritional yeast

2 tablespoons yellow miso paste

1 teaspoon stone ground mustard

1 teaspoon Liquid Aminos

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground turmeric

In a large bowl, combine cauliflower and water. Microwave for about 10 to 15 minutes or until very tender. (Alternatively, you may simmer, partially covered, in a large saucepan over medium to medium-high heat.) Transfer cauliflower and about a half cup of the water into the bowl of food processor. Save remaining water. Process until cauliflower forms a thick paste. Add all remaining ingredients to the bowl of the processor and process until very smooth. Taste and adjust seasoning as desired. Transfer to a large saucepan and simmer over medium heat until desired consistency is reached, adding remaining water a half cup or so at a time. Serve immediately as you would any cheese sauce.

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