October 3, 2011October 3, 2011 by betsy

Blooming Platter Cookbook Giveaway AND Vegan Pumpkin Pie Espresso (with REAL pumpkin puree)

First, don’t miss my cookbook giveaway by going here. Deadline is next weekend.

And, second, it is Day 3 of Vegan MoFo and, Starbucks, you know I love ‘ya, but you can’t touch this!…

In recognition of this season of vegan eating and drinking, it is my pleasure to offer you my brand new breakfast beverage that is quick enough for a hurried weekday morning. But it’s also perfect for a weekend morning when the first nip of fall is in the air.

As a pre-vegan child, I was never much of a breakfast eater, especially on weekdays. Getting out the door to school–which I actually loved–was enough of a challenge. So, my nourishment of choice was Carnation Instant Breakfast. Always Chocolate. Remember those? It was (and I guess still is?) a vitamin and mineral-fortified powdered mixture that is whisked into milk.

Turns out that the most important meal of the day (though there is now some debate about that) is still not my favorite on weekdays. On the way to school, now as an art teacher, I whip into Starbucks and grab a venti Green Tea Soy Frappuccino to go–hold the classic syrup and, of course, the whip–in one of their insulated travel cups. (An aside: my neighbor, Joe Pitt, who “tricks out” high-end custom motorcycles is making a bracket so that he can attach a cup holder to my Vespa!)

On weekends, though, I love to make, especially, pancakes a zillion ways, but also French toast and other fruit pastry type dishes (you’ll find many on this blog and more in my cookbook.)

However, after one of my favorite SB baristas told me about an apple cider and soy concoction, I decided to try to make one at home. It was a miserable failure. The soymilk curdled the apple. I’ll have to find out her secret.

In the meantime, still craving a warm and comforting beverage of some sort–and with some pumpkin puree on hand–I created Pumpkin Pie Espresso which I hope might become a staple in your home. It’s quick, delicious, nutritious, fragrant, and super-satisfying. The real pumpkin puree lends just the right of body so that it is still very sip-able, but with a lusciousness about it.

OLYMPUS DIGITAL CAMERA — Minnie in the Morning--when food is involved, Minnie is never very far away!

Yield: 1 1/2 cups (that’s a single serving for me!)

1/4 cup pumpkin puree

Sweetener of your choice: agave or maple syrup, natural sugar, Stevia, Splenda (eek!), etc.

Pumpkin pie spice, to taste (or a combination of small pinches of cinnamon, nutmeg, cloves–go lighter still on the cloves–etc.)

1 1/4 cups unsweetened, plain or vanilla soymilk

1 rounded teaspoon of instant espresso (about 1 1/8-1 1/4 teaspoons)

1 cinnamon stick

Saucer garnish: a star anise pod

Optional: Rosemary-Caramel Sauce to drizzle (I love the rosemary, but if that sounds odd to you, just follow the recipe but omit the rosemary)

In a microwave safe 2-cup measure or a 1-quart saucepan, whisk together pumpkin puree, sweetener and pumpkin pie spice to taste. When you have it just right, whisk in the soymilk and espresso powder. Drop in the cinnamon stick and either microwave for about 2 minutes on high–watch closely so it doesn’t spill over–or simmer for approximately the same amount of time over medium to medium-high heat. Remove the cinnamon stick to a mug and then pour in the pumpkin-espresso mixture. Serve with a star anise on the saucer. [I love the way these look–so organic and autumnal, but they aren’t to be eaten, so when I’m finished, I just pop it back into the jar (with clean hands) and use it again.]

To make this beverage ultra-decadent, serve it with a caramel drizzle. Mine isn’t formulated to float on top like Starbucks is, but mine also isn’t dairy! And since it sinks, it adds flavor, but it’s also about the overall presentation. A little bowl of caramel sauce and a pretty silver spoon just looks so inviting sitting on the table.

For more than 150 additional mouthwatering recipes to celebrate all year long, I invite you to check out The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

August 7, 2011August 7, 2011 by betsy

Niven Family Wines Should Be On Your Vegan Table Alongside Your Blooming Platter!!

A special part of the book-signing dinner for The Blooming Platter Cookbook in San Francisco last month was a really fun wine reception, as well as different wine pairings for each course of the fabulous meal at Millennium Restaurant.

Made possible by John and Yvonne Niven, our co-host, Yvette Hetrick’s parents, the 5 labels that were served before and during the dinner comprise what are known as the Niven Family Wines. The business is a multi-generational boutique affair nestled into Edna Valley near San Luis Obisbo in the central coast of California. Committed to ensuring that these vineyards will remain for the enjoyment of generations to come, the Niven Family Wines proudly bear “SIP” certification (Sustainability in Practice).

There are hundreds of great wines out there. But, more and more, I’m interested in wines with a story. And the Niven story is one I embrace. Plus, what they offer truly is great wine made by great people.

All five labels hail from a single estate in what the owners describe as “an extreme range of wines…in a wide array of carefully focused styles.” Here’s a quick run-down:

Baileyana–Chardonnay, Pinot Noir, and Syrah from the Firepeak Vineyard

Tangent–like the name implies, alternative white varietals–“a niche and purpose driven wine with all these cool, funky alternative white wines” (sauvignon blanc, pinot gris, albariño, pinot blanc, ecclestone, viognier, riesling, and grenache blanc)

Zocker–Grüner Veltliner (at the time of this post, Riesling is coming soon)

Trenza–Spanish-inspired new world blends (Tinto, Blanco, and Roado)

Cadre–Pinot Noir (from the South Central Coast)

Overall, the wines are very affordable (well under $20), even without the club price. Baileyana runs between $23-27 and, at around $50, Cadre is the priciest.

Baileyana and Tangent are probably the best known, but that shouldn’t stop you from sampling the others. I’ve been a fan of Baileyana Chardonnay since Yvette had a case sent to my 40th birthday party at Prospect Hill B&B in Charlottesville, VA. But Zocker is only one of my many new favorites.

To learn much more as well as to order any of the wines, visit the beautiful Niven Family Wine Estates website where each label has its own distinctive home page and a simple ordering process, along with wine club offers.

And for a really informative and fun overview about these wines, check out Wine Country This Week Magazine.

Below is a photo of the Niven Family Estate Wine Tasting Room located in a 1909 schoolhouse in Edna Valley near San Luis Obisbo in the central coast region of CA. For Yvette’s 40th birthday a few years ago, which included a tour of the vineyards, we enjoyed lunch under tents set up on the front lawn.

May 9, 2010July 21, 2010 by betsy

Vegan Iced Mocha Soy Latte a la Starbucks

Okay, I admit it: I am a Starbucks junkie. I know they are “corporate giants,” but, come on, they always have soymilk and, as of May 1, they started offering any of their addicting frappucinos with soy. Plus, they are socially conscious and they offer their employees health insurance.

But, alas, I think their drinks are pretty expensive. No, I don’t have to order a venti, but the grande just doesn’t seem like quite enough. So, I go for a while and then I cut myself off. When I do, I satisfy my craving with this concoction that I created which, at least to me, comes pretty darn close to an SB Iced Mocha Soy Latte.

This recipe makes a large quantity, so I mix it up in one of those covered plastic containers meant for storing and pouring cereal. I keep it on the bottom shelf of the refrigerator door for easy access. In fact, our old refrigerator is in our garage, so I keep it there. In the morning, I grab my backpack, camera, sketchbook and insulated cup of ice and fill it up on my way to the car (or scooter).

2 cups water
1 to 1 1/2 cups regular or decaf instant coffee (use a good brand for maximum flavor satisfaction) 8-12 individual packets of Splenda (or the equivalent of your favorite sweetener)
1/3 cup regular or lite coffee syrup in your favorite flavor (I like hazelnut)
3 cups chocolate or chocolate lite soymilk
8 cups (a half-gallon) unsweetened soymilk (plain or vanilla, regular or lite, would also be good; just adjust sweetener accordingly)

In a large container, whisk coffee into water until completely dissolved. Whisk in Splenda and coffee syrup. Then whisk in both soymilks and chill. Enjoy over ice or soy ice cream as a float. (I have tried blending it with ice, but it gets a little too crystal-y for my taste.)

February 20, 2010July 21, 2010 by betsy

Perfect Vegan Hot Chocolate or Vegan Peppermint Hot Chocolate

Yield: one decadent tasting, but light, serving

We’ve had an exceptionally cold, wet and snowy winter this year and my antidote has been vegan hot chocolate. I make mine with cocoa powder to keep the fat content almost non-existent, but I am always left with a slurry–and sometimes lumps of undissolved cocoa–in the bottom of the mug. That is, until today. I woke up needing a fix and determined to “fix” my slurry problem now that winter is almost over. It occurred to me that I could probably dissolve the cocoa powder by heating it in a little water first. It worked! Here’s all you need do for a deluxe mug of steaming vegan hot cocoa with or without peppermint, but I’ll have mine with, thank you very much:

2 tablespoons cocoa powder
1 tablespoon sugar (when the amount is this small, I prefer it to an artificial sweetener)
tiny pinch salt ( just a few grains)
2 tablespoons water
1 1/2 cups plain soy milk (you may use unsweetened, but you might want to add more sugar)
optional: 1 peppermint stick (I use the soft “chalky” kind–a childhood favorite)
optional garnish: 1 additional peppermint stick

Place first four ingredients in a microwave safe cup, whisk very well and heat for 30 seconds in mic. (It will look like it’s not going to come together, but the combination of heat and whisking does the trick.) Add soy milk and optional peppermint stick, whisk again, and heat for an additional 2 minutes. Whisk one more time and pour into a mug. Serve steaming with an additional peppermint stick if desired.

December 27, 2009July 21, 2010 by betsy

Vegan Coffee Lovers Take Note

On Christmas Day, the Slades, family friends since childhood, invited my family to stop over for our annual holiday visit.

Gary Slade, who was a few years ahead of my sister and me in school, now lives with his lovely family in Madison, MS (near Jackson). Quite the entrepreneur, Gary, in 2001, launched Seattle Drip, a coffee drive-through business, which has grown from a single java joint to 13 in the Southeastern United States.

Recently, he schooled himself under a master roaster enabling him to add a micro-roasting operation. He now imports beans from more than a dozen countries from which he creates special blends and single origin coffees.

As a gift, Gary generously gave us a couple of bags of coffee and was especially interested to hear what I thought about the Ethiopian. Even before I visited their website and read their “The Smoothest Coffee on the Road” tag line, the overwhelming characteristic of this tasty coffee was its velvety smoothness about which I remarked to my parents. (Typically, I drink Starbucks decaf which I enjoy, but extraordinary smoothness is not necessarily one of its hallmarks. I think I’m just a sucker for the SB aesthetic, corporate culture, and overseas social consciousness.)

Stay linked to the Seattle Drip website for upcoming online purchasing opportunities, including a coffee club. In the meantime, if you or anyone you know is interested in a franchise or in fundraising opportunities, that information is currently available. And, certainly, if you live in or visit the Southeast, be sure to drive on through for a “drip” of some of the, well, smoothest coffee on the road.

September 6, 2009July 21, 2010 by betsy

Vegan Chocolate Banana Smoothie

Yield: 2-1 cup servings or 1-2 cup serving.

Otherwise known as the world’s easiest, lightest and tastiest smoothie, this one is a cool, creamy and hydrating blend of lite chocolate soy milk, plain soy milk, banana and ice. At only 210 calories for the 2 cup serving, it is a very sensible and satisfying way to start the day. Though it is packed with protein and potassium, it won’t weigh you down.

I may be wrong, but it seems when people describe their smoothie concoctions to me, they have gone way overboard, packing in hundreds and hundreds of calories of milk, yogurt and fruits of several kinds. Perhaps they need all those calories to last until they have their next meal, but I find many smoothies–including commercially prepared ones–to be too much of a good thing.

So, I keep it simple, emphasizing nutrition, taste, texture (I like them to feel decadent going down!) and rehydration after a night’s sleep. To that end, I have come to rely on calorie-free ice to contribute to the froth factor, as well as to impart a creaminess that isn’t cloying.

By far the most “painful” part of this oral surgery experience, other than the price–ouch!–is the soft diet for two to four weeks. I’ve had this smoothie for breakfast for two of the last three days and, while I love it, I suppose I crave a lot of variety of texture–among other things–in my food. But that isn’t possible right now. (And it’s only been two full days!) Cool foods like this one, though, have an added benefit: since yesterday I’ve been experiencing “rebound swelling,” known in our house as “chipmunk face,” and the cold is supposed to help reduce it.

Lunch and dinner are probably the most difficult. (Oh, and snacks. My beloved nuts are off limits.) Last night’s dinner at our favorite Mexican restaurant was, for me, completely smooth refried beans with a practically pureed salsa. I love frijoles, but I love them with whole wheat tortillas, caramelized onions, chopped tomato…you get the picture. The silver lining, though, is that last night was the first time in my life that, instead of eating WAY too many chips with salsa before the meal came, I ate none!

Stay tuned as I try to spice up this post-op eating plan.

3/4 cup lite chocolate soy milk (or regular if you don’t mind the additional calories)

1/4 cup plain soy milk (it’s what I had, but lite or unsweetened is fine too)

1 banana, broken into chunks

8-10 ice cubes

Place all ingredients into a blender container. If you have an “ice crusher” feature, crush the ice for a few cycles and then blend on high until all ingredients are completely combined, ice is incorporated, and a creamy-frothy consistency is achieved. If you have no such feature, just blend on your favorite setting to achieve the same results.

August 18, 2009July 21, 2010 by betsy

Vegan Peaches-n-Cream Smoothie

Yield : 2 servings or 1 large one

In our area of Virginia, August means one thing: peaches. Sweet and juicy with just a hint of mellow tartness, they are a big and beautiful consolation for the heat and humidity.

Last week, I picked up several at Stoney’s Market and made some homemade vegan peach ice cream. With one leftover peach and with ice cream in the freezer, I knew what I was having for breakfast today.

Plus, I was in a rush to get to the orthodontist (yes, I’m getting Invisiline braces at my “ripe” age) and this smoothie travels well in my insulated Starbucks cup. You’ll notice I dressed it up a bit for the photo before transferring it into my travel cup and dashing out the door. Most days, I prefer a drinkable breakfast like this that hydrates with a delectable infusion of protein and vitamins.

1 cup unsweetened soy milk (plain, vanilla or vanilla light would be perfect too)
1/2 of a large peach, pitted, and cut into chunks (I leave the skin on for color and nutrition)
2 tablespoons orange juice concentrate
10 ice cubes
Optional: 1 scoop (about 1/2 cup) vegan ice cream (I used homemade peach, but vanilla or a sorbet would be nice too and purchased is fine; if you don’t add the ice cream, you might want to add a couple of packets of Splenda or the sweetener of your choice)

Garnish: 2 small wedges from the remaining 1/2 peach and 2 optional straws (or one of each if preparing one large serving)

Place all ingredients into the glass container of an electric blender and blend until smooth. My blender (Krups 4-speed) has an “ice crusher” feature, so I run it on that speed until the ice sounds broken up and then switch it to high for a few seconds. Avoid over-blending, as it may thin the mixture out too much. Pour into one or two glasses and garnish the rim(s) with a peach wedge. Serve with a straw if desired.

May 23, 2009July 21, 2010 by betsy

Vegan Iced Mocha Latte

Yield: approximately 13+ cups

I admit it…I’m a Starbucks junkie. But the cost of their drinks can do some serious damage to a teacher’s budget. So, I limit myself to one of their dream drinks three times a week. And, during warm weather months, I fill in with this concoction. To create my recipe, I experimented with ingredients and proportions that I thought would come close to the SB iced mocha soy latte. My version more than does the trick for me–I crave this drink when the temperatures rise–but feel free to experiment to suit your own taste.

1 1/2 cups instant decaffeinated or regular coffee crystals
2 cups cold water
8-12 packages Splenda (or the sweetener of your choice to taste)
1/3 cup lite or regular flavored coffee syrup (amaretto, hazelnut, etc)
3 cups lite or regular chocolate soy milk (I use lite)
8 cups unsweetened soy milk (plain or even regular or lite vanilla would work fine)

Whisk together coffee in water to dissolve. Whisk in Splenda and syrup, followed by milks. Chill in a covered pitcher in the refrigerator. Serve in glasses over ice. This drink also makes a delicious float poured over a scoop of soy ice cream.

April 11, 2009 by betsy

Vegan Dreamsicle Smoothie

Yield: 1 serving

I think Persephone may have finally peaked her head up from the underworld. In terms of breakfast-on-the-go, that means it’s time to trade in my soy hot chocolate (lite chocolate soy milk heated in the mic and poured in my insulated go-cup) for this warm weather favorite. Last year, I even bought a special quiet blender so as not to wake my husband when I’m whirring it up before I leave for school. (I like the Krups 4-speed with an ice crusher feature.) This may be the world’s easiest smoothie and it’s packed with both protein and vitamins. Plus it provides a bit of hydration.