December 15, 2013December 16, 2013 by betsy

On the 11th Day of Christmas…My “Bestive” Vegan Cheese Ball

Vegan Cheese Ball with Smoked Almonds, Scallions and Olives I must have been on quite a Christmas roll in 2009, as both The Big White Cake and this delectable, non-vegan-approved “Cheese” Ball come from that year.

To the uninitiated, Christmas wouldn’t be Christmas down South without a big globe of creamy deliciousness surrounded by crackers. All kinds of goodies, both vegan and not, are typically held together by a mixture of cream cheese and shredded harder cheeses. My version is made from tofu and, though I love tofu in all its guises, those who don’t will be none the wiser.

In early December of 2009, we were visited by our good friends Marc and Julianne Curvin on the same weekend we brought home our then 1 year old old Great Dane, Minnie, from the SPCA. They were the perfect house guests to calm our nerves as this new dog found her place in the pack, a fact that Huff the Great Dane was none to happy about and remained poised for attack for a good 36 hours. The Curvins had both had Schutzhund (“protection dog”) training with their glorious German Shepherds and were the perfect calming and commanding presence.

That Saturday night, we were all invited to a holiday gathering hosted by Becky Bump and Reese Lusk at their magical lakeside cabin. I was delighted to go for many reasons–mainly the great food and conversation–but also to be able to put dear Minnie in her big crate and take a break from dog monitoring, as it wasn’t until about mid-day on Sunday that Huff went down into the play position and all was well in our Peaceable Kingdom.

Though Becky and Reese provided every other course of a beautiful and delicious Asian-inspired meal, I brought this appetizer and it was all but devoured by carnivorous guests before we sat down to the feast.

I think you too will love my cheese ball as a starter course for your Christmas meal or holiday party.

November 23, 2013November 23, 2013 by betsy

Countdown to Thanksgiving–Day #5: Vegan Fresh Pumpkin, Pecan and White Bean Shooters (or Dip or Spread)

Pumpkin, Pecan, and White Bean Spread This is the perfect little nibble to stave off I-don’t-think-I -can-wait-any-longer pre-Thanksgiving Feast hunger pains!

I recently created this dip or spread and love serving it as a “shooter” with tiny little spoons a friend brought me back from a trip to India. But any small spoon will do–or mini-spreader with a side of crostini. My serving secret? My “glasses” are actually votive holders!

Food just doesn’t get much more delectably fall-like than this simple spread, so it is perfect for Thanksgiving. You really can taste the contribution of each autumnal ingredient: fresh(!) pumpkin, pecans, white beans and sage. Be sure to cook the pumpkin ahead of time so it’s cooled and ready to go when you are. (See my easy microwave directions below.)

Bind it all together with your favorite vegan creaminess–sour cream, mayo, or unflavored cashew cream–and you have a fabulously flexible shooter, dip for raw veggies or crackers, spread for a bagel, or even a filling for non-traditional quesadillas, stuffed peppers, etc.

(Where’s Minnie? Can anyone spot our female brindle Dane who is never far away when food is out?)

2 tablespoons olive oil

1 cup pecan pieces

Sea salt

1 cup diced onion

2 large cloves garlic minced

2 tablespoon dry rubbed sage

2 cans white beans, rinsed and drained

1 cup diced cooked fresh pumpkin (see super simple microwave directions below)

4 to 5 tablespoons vegan sour cream, mayo, or cashew cream

Accompaniments: raw vegetable strips or slices or crackers

Heat olive oil in a large cast iron skillet over medium-high. Add pecans and a pinch of salt, and toast, stirring continually, for a couple of minutes. Add onion and a pinch more salt, and continue sauteing and stirring for 2 to 3 minutes. Add garlic and sage and continue for another minute. Stir in beans, pumpkin and vegan sour cream or mayo and heat through, stirring continually. Serve warm with the accompaniment of your choice.

How to Microwave a Fresh Pumpkin (The Time-Pressed Woman’s Way)

1-2 pound pumpkin

Wash your pumpkin, pierce several times all-over with a sharp knife, place on a microwave-safe dish, and microwave on high for about 7 -10 minutes. Check for tenderness, by piercing with a knife. It if goes in easily, the pumpkin is ready. Allow to cool, then slip off the skin, ct in half, and remove seeds and pulp. If you prefer, you can halve and deseed the pumpkin first, but I find it puts up more resistance that way.

November 17, 2013November 17, 2013 by betsy

What Would Cathy Eat for Thanksgiving? Blooming Platter Beet Muhummara!

OLYMPUS DIGITAL CAMERA In her blog “What Would Cathy Eat?,” Cathy’s healthy Thanksgiving menu includes The Blooming Platter’s Beet Muhummara!

I am so honored! And what a coincidence after featuring that recipe in yesterday’s global Virtual Vegan Potluck.

Because of the beet spread’s jewel-tone color, I think it is lovely for Christmas and New Year’s too, but it’s so tasty, you don’t need a special occasion.

Cathy is not vegan, but she does promote healthy eating and a bounty of vegetarian and vegan food on her blog, so check it out.

Here’s to the health and happiness of all living creatures!

November 16, 2013November 16, 2013 by betsy

Virtual Vegan Potluck Appetizer Contribution: Vegan Beet Muhummara

OLYMPUS DIGITAL CAMERA Welcome to the Virtual Vegan Potluck, an international “progressive” potluck meal, and you are one of our special guests!

To begin at the first “house,” visit Lidia at Vegan Bloggers Unite!

I volunteered to bring an appetizer, and I chose one of everyone’s favorites: Beet Muhummara (backstory and recipe follows).

But there are lots of other appetizers being served. Be sure to visit the “houses” on either side of mine and from there, link by link, you can “progress” right on through all of the courses in one of the tastiest and varied meals ever served.

SENSUAL APPEAL is sure to bring something to the feast to delight your senses. And VEGAN SPARKLES will, no doubt, prove that all that glitters is not gold!

So come on along, dinner is served!…

Do you walk right past the beets in your fall market? If so, my advice is to throw it in reverse and back-up! If you think you are a beet-hater, think again!

This jewel-tone beauty–a favorite in my cookbook–is inspired by muhummara, a Turkish roasted red pepper and walnut spread. And it has single-handedly converted many a beet-haters into a beet lover right before my eyes.

Perfect for festive occasions because of its shimmering color–but simple enough for any day of the week (you can “beet” the clock with this one!)–Beet Muhummara is lovely with warmed pita triangles and olives or rolled up in lettuce leaves for “skinny” beet burritos.

Yield: 4 cups

3 large fresh raw beets, peeled and quartered (do not use canned beets)
1 1/3 cups toasted walnut pieces (plus more for garnish, optional)
1/3 cup Panko bread crumbs
3 large garlic cloves
1 tablespoon ground cumin
1 1/2 teaspoons sea salt
Freshly ground black pepper
1/8 teaspoon red pepper flakes
2 tablespoons pomegranate molasses or mild molasses, not blackstrap
3 tablespoons lemon juice
1/3 cup olive oil

In a food processor, combine the beets, walnuts, bread crumbs, garlic, cumin, salt, pepper, red pepper flakes, molasses, and lemon juice and pulse to a textured paste.

With the motor running, drizzle in the olive oil and process until fairly smooth, but still textured. Scrape the mixture into a serving bowl, garnish with walnuts, if using, and serve.

November 3, 2013 by betsy

Vegan Maharaja Mung Beans and Kale (with Sweet Potato Stack Option!)

Maharaja Mung Beans and Kale (with Sweet Potato Stack Option) Yield: 6 servings

This Indian stew-like melange is so flavorful and satisfying that it is absolutely divine on its own, perhaps served with basmati rice, some cashews and maybe a little fresh cilantro. However, I can attest to it being luscious eaten cold right out of a carton!

For an exquisite–but super-easy presentation–use it as the filling in my Sweet Potato Stack. Though drizzling an Indian dish with maple syrup may seem out of character, there is something about the hint of maple combined with the other ingredients that is absolute autumnal perfection!

Maharaja Mung Beans and Kale :

6 cups water

Sea salt

2 cups mung beans (rinse, pick over, bring to a boil, let sit for 30 minutes and then simmer 45 minutes more)

1 tablespoon olive oil

1 small onion, diced

1 bunch kale, thick stems removed, and leaves torn into bite size pieces

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon cumin seeds

1 teaspoon turmeric

1/2 teaspoon ground cardamom

1/2 teaspoon curry powder

1/2 teaspoon Amchur (dried mango) powder (optional; you may substitute lemon zest, but it’s not quite the same)

1/4 teaspoon ground cloves (or mace)

1 tablespoon coriander seeds

1 teaspoon mustard seeds

2 large Roma tomatoes, diced

1/4 cup thick coconut milk

In a covered 4-quart saucepan, bring water and salt to simmering over medium-high heat. Add mung beans, turn off heat, let sit for 30 minutes, and then return heat to medium-high, place lid ajar, and simmer beans for about 45 minutes or until almost all of liquid is evaporated, but beans are still very moist.

Meanwhile, heat olive oil in large cast iron skillet over medium-high. Add onion and a pinch of salt and saute, stirring frequently, for about 2 minutes. Add kale by handfuls, stirring and sauteeing until slightly wilted before adding the next handful. Stir in garlic and all remaining ingredients except tomatoes and coconut milk and saute, stirring, until heated through. Stir this mixture thoroughly into the mung beans followed by tomatoes and coconut milk. Heat through, stirring often, and serve immediately as is or in the Sweet Potato Stack.

Sweet Potato Stack:

Yield: 4 appetizer servings of 2 stack per person

2 slender sweet potatoes, baked (in a conventional oven or microwaved), cooled enough to handle, skin removed, and each sliced into about 8 1/2-inch slices

Generous 1/2 cup Maharaja Mung Beans and Kale, heated

4 teaspoons maple syrup

Garnish: 4 tablespoons chutney or the topping of your choice (I used 4 teaspoons prepared mint chutney plus 8 teaspoons chopped grilled apples because I had both on hand)

Optional: tiny pinches of sea salt as a “finishing salt”

Place 2 sweet potato slices on each plate. Top with rounded tablespoons of mung bean mixture and remaining 8 sweet potato slices. Drizzle each stack with about 1/2 teaspoon of maple syrup and then top with about 1 1/2 teaspoons of chutney or 1/2 teaspoon of prepared mint chutney and a teaspoon of chopped grilled apples as in the photograph.

October 25, 2013October 25, 2013 by betsy

Vegan Grilled Pattypan Squash with Thai Basil Pesto–Included on WHRO’s “Let’s Eat”

DSCN1941

I am THRILLED to be one of a dozen invited contributors to participate in “Let’s Eat,” a new initiative of Eastern Virginia’s public TV and radio station, WHRO!

I had no more created this recipe than I received the invitation.

Since it is sponsored by Whole Foods, VA Beach, and our local chapter of Buy Fresh, Buy Local, a recipe that featured local produce seemed in order. At the time I submitted it, pattypan squash was in season, but the site was just launched and, alas, pattypan squash is no longer in season, at least not in Coastal Virginia. But the pesto would be luscious on grilled pumpkin, sweet potatoes, and much more. And my basil is still in full bloom!

Stay tuned for more tasty treats ready for their close-up. I will be posting regularly on “Let’s Eat” and will direct you from here to there!

September 25, 2013September 25, 2013 by betsy

Vegan Baked Swiss Chard (or Kale) and Sweet Potato Spring Rolls with Anise-Scented Sage-Butter Sauce

Baked, rather than steamed OR fried–and seasoned with sage and anise–who knew what a lovely marriage that is?–these simple and sensational spring rolls are like little gifts to your palate!

Find my recipe at One Green Planet.

BTW, they are quick too, as they bake a mere 4 minutes for a texture transformation!

September 15, 2013September 15, 2013 by betsy

Vegan Thai Sloppy Joes on Toasted Rice Cakes

Yield: 4 servings

Like our dreams, sometimes the origins of cravings can be traced right to their source, and other times, they seem to have emerged out of nowhere. The latter is the case with these Vegan Thai Sloppy Joes.

I know not from whence the idea came, but I had to struggle during my Saturday morning yoga class to suppress visions of pungent red curry paste, creamy coconut milk, and crumbly-chewy tempeh so that I could follow my teacher’s directive to “focus on your breath.”

I whipped into the grocery store on the way home for lite coconut milk and nuts, but everything else was at the ready in our pantry and fridge, following last week’s trip to the farm stand and Trader Joe’s, speaking of Joes.

Sloppy Joes would not be considered a balanced meal by anyone’s standards, even when built around tempeh. And I wanted this to be a one dish wonder. So a quick mental review of veggies found in Thai dishes resulted in the addition of finely chopped carrot and farm stand-fresh kale (in place of the more typical spinach). The color, taste and texture that these ingredients added, not to mention the moisture, was exactly right.

You can certainly serve this addicting mixture on toasted buns, but trying to keep the finished dish more true to it’s Asian inspiration, I like it best served over lightly toasted rice cakes.

1 tablespoon olive oil

1 cup finely chopped carrot (I use a food processor for this task)

Sea salt

1/2 cup diced yellow onion

2 cups, stemmed, and finely chopped kale, Swiss chard or spinach (I use a food processor for this too)

2 large cloves garlic, minced

1/4 cup water

8 ounces tempeh (any variety, unseasoned)

1 tablespoon red curry paste, or more to taste (available on the international foods aisle of most grocery stores and at Asian markets)

1 tablespoon tomato paste (you can substitute catchup in a pinch)

1 teaspoon soy sauce (I use lite or low sodium)

1/2 teaspoon natural sugar

1 can light coconut milk (you can use regular if you don’t mind the calories, as it does have more intense flavor)

1 tablespoon vegan fish sauce (sold as Vegetarian Fish Sauce in Asian markets; you can omit, but it adds a distinctive Thai flavor)

Zest of 1/2 lime

1/4 cup finely chopped fresh cilantro

Accompaniment: plain unsalted or lightly salted rice cakes (use small rice cakes if serving this dish as an appetizer), toasted quickly on each side in a skillet lightly coated with nonstick spray

Garnishes: lime wedges, lightly salted peanuts or cashews, fresh cilantro sprigs

Heat oil in a large cast iron skillet over medium-high. Add carrot and a pinch of salt and saute, stirring frequently, for about 2 minutes. Add the onion, another pinch of salt, and saute another 2 minutes. Then add the kale and the garlic, another pinch of salt and the water, and saute for an additional 2 minutes. Add the tempeh and saute 2 minutes more. Add curry paste, tomato paste, soy sauce, sugar, coconut milk and fish sauce, and saute, still stirring frequently, for a final 10 minutes or until mixture thickens, slightly reduces, and all flavors combine. Stir in lime zest and chopped cilantro, and serve immediately over toasted rice cakes garnished as desired.

September 11, 2013 by betsy

Vegan Pimento Cheese Spread–From School Lunch to Weekend Brunch

DSCN1953 The theme of school lunches continues with my nifty Vegan Pimento Cheese Spread that packs up beautifully as a sandwich or celery stick filling. I love it on a toasted everything bagel, including for a weekend brunch–half is plenty!–but it is so tasty, that I’ve been known to enjoy it right off the spoon!

1 cup cooked chickpeas, rinsed and drained

1 cup raw cashews

3 to 4 ounces extra firm tofu (I used 1/4 of a 14 ounce box)

2 tablespoons nutritional yeast

1 tablespoon light miso

1 tablespoon beer

1 teaspoon soy sauce

1/8 teaspoon smoked paprika

1/8 teaspoon onion powder

optional: 1/8 teaspoon garlic powder

1/4 to 1/2 cup vegan mayonnaise (I like a neutral tasting one like Vegenaise)

4 ounce jar diced pimentos, well-drained

Sea salt to taste

Freshly ground pepper to taste

In the bowl of a food processor, pulse chickpeas and cashews until coarsely chopped. Add tofu, nutritional yeast, miso, beer, soy sauce, smoked paprika, onion powder, and optional garlic powder, and continue pulsing until a coarse-creamy mixture results. Transfer to a medium bowl, and fold in mayonnaise and pimentos until evenly distributed. Season to taste with salt and pepper. I like to chill it before serving, while also allowing flavors to marry. Serve in a sandwich or spread on a bagel, crackers, or celery sticks.