September 22, 2024December 19, 2024 by betsy

Best Pumpkin Banana Bread (vegan/plant-based + gluten-free option)

Luscious in texture, gently spicy and molasses-y in flavor–without molasses (except in brown sugar)–this stir-together one-bowl treat will keep you warm all winter.

Feel free to add nuts, chocolate chips, struesel topping, or plant-based cream cheese frosting, but I think all it needs is a cup of chai tea…and maybe some Silk vanilla Greek style yogurt.

Pumpkin Banana Bread

1 cup canned pumpkin puree (not pumpkin pie filling)
1 medium banana, peeled (and mashed, if not using electric mixer)
1/2 cup organic granulated sugar
3/4 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon sea salt
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups gluten-free 1:1 baking mix (make sure it is 1:1) or unbleached all-purpose flour

Preheat oven to 350 degrees. Oil a standard 5 x 9″ loaf pan. In large mixing bowl, whisk together all ingredients except flour until completely combined. (If using an electric mixer, beat pumpkin and banana together until smooth and creamy. Then add remaining ingredients except flour and blend on medium-low until completely combined.) Next, add flour one half-cup at a time, stirring or mixing just until incorporated. Transfer to prepared pan, gently smoothing top. Bake 55 to 60 minutes. Cool for 10 minutes in pan. Remove from pan and let cool on wire rack covered with a dish towel.

Note: It will slice nicely warm if made with all-purpose flour, but if made with gluten-free flour, slice when it is just barely warm to the touch, or it will tend to break apart a bit.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography

@vegan_community

July 30, 2024September 21, 2024 by betsy

Quick “Overnight” Oats: Ready in Under 1 Hour (vegan & plant-based)

Note: you don’t want to do this too often because, unless you soak raw oats about 12 hours, they can be difficult to digest, causing bloating and building up in your system, as well as preventing the absorption of key minerals.

I woke up craving so-called “overnight” oats. But I wanted this vegan and plant-based treat today, not tomorrow!

Surely, I thought, I could speed up the softening process by heating the soymilk (or almond, oat, etc) and still not turn the oats into a bowl of gruel. Indeed I could!

How It Works: My Simple Method

A loose recipe follows but, essentially, just heat non-dairy milk barely to a simmer in the microwave–about 60-90 seconds on high–or stovetop, stir in oats, sweetener if desired–I use granulated stevia–and pinches of spices like cinnamon, nutmeg, or pumpkin pie spice.

At this point, you can also stir in fresh or frozen fruit or canned pureed pumpkin, a couple tablespoons cocoa powder or 3 tablespoons of peanut butter. Layer mixture with plant-based yogurt–I like Silk vanilla Greek style–and more fresh or frozen friut in a glass container for a pretty presentation. I use mugs, Mason jars, or even martini glasses, depending on my mood.

Pop in the fridge and leave for an hour–45 minutes if pressed or starved–while you get ready for work, school, or just the rest of your day, garnish if desired with a few nuts, like slivered almonds or pecans (especially good with pumpkin), and maybe a mint sprig if you want to get fancy. Then enjoy this creamy, textured nutritious treat that tastes like dessert, but will keep you satisfied for hours!

Quick “Overnight” Oats

Yield: 2 servings (1 if you are famished; easily mutiplies)

3/4 cup non-dairy milk

1 to 1 1/4 cup old fashioned oats or slightly more to absorb virtually all liquid

Optional: 1 tablespoon sweetener (I use granulated stevia)

Pinch ground cinnamon, nutmeg, pumpkin pie spice, etc.

If making pumpkin spice oats: 1/4 cup canned pureed pumpkin

If making PB&J: 3 tablespoons peanut butter

If making brownie: 2 tablespoons cocoa powder and a little more sweetener

1/2 cup fresh or frozen berries or diced fruit

3/4 cup non-dairy yogurt, any flavor (I especially like Silk vanilla Greek style)

Optional garnishes: 2 tablespoons chopped or slivered nuts (or about 4 pecan halves), additional berries or fruit, mint sprigs, sprinkle of ground spice

Heat non-dairy milk barely to a simmer in the microwave–about 60-90 seconds on high–or in a pan stovetop, stir in oats to drsired thickness, sweetener if desired, pinches of spices like cinnamon, nutmeg, or pumpkin pie spice, and optional pureed pumpkin. If using berries or fruit, stir in half and reserve remainder. In 2 small glass serving containers (mugs, jars, or martini glasses), place 1/4 oat mixture in bottom of each, top with 1/4 yogurt, 1/4 remaining fruit (about 1 tabkespoon each), and repeat. Refrigerate for 45 minutes to an hour, garnish as desired, and serve.

June 13, 2024June 13, 2024 by betsy

10-Minute Riced Cauli & Kimchi: a Summer Obsession

If lite, nutritious, colorful, and filling is your jam, this dish–warm or cold–is ready to devour in 10 minutes…you’re welcome! Plus the texture contrasts and bursts of layered flavors makes this “throw together” exciting to eat and share.

I can eat an entire recipe when famished, but it should serve two. I doubled the recipe for a luncheon with a pair of dear friends yesterday–they are retired and I am on summer break–and we had one serving left over (which will be my lunch today).

To my delight–and surprise in one case–they both asked for the recipe.

I hope you will enjoy this dish often this summer as I already have! When I dreamed it up while trying to devise a dish to go with my husband’s bulgogi for an upcoming supper club party, it quickly became my go-to.

Enjoy!

-Betsy

10 ounces frozen riced cauliflower, steamed in the bag in the microwave for 5 to 6 minutes, according to directions

2.5 ounces baby spinach, wilted for about two minutes in bowl in microwave

2 tablespoons non-dairy cream cheese, flavored or not (I use Tofutti “Smoke”)

1/2 cup mild kimchi with vegetables (I use Cleveland brand from Harris Teeter; in Eastern VA and NC, it is in the cold case in the produce section where vegan items hang out)

1 tablespoon chili crisp (more or less to taste)

Garnishes: Peanuts, sliced scallions, sesame seeds–I like “tuxedo” (black & white mixed)–and optional carrot chip

Stir together cauli and spinach with cream cheese until melted. Stir in kimchi and chili crisp, reheat if necessary, or chill, and serve garnished as drsired.

October 14, 2023October 14, 2023 by betsy

Quick & Easy Pumpkin Spice Cinnamon Rolls (vegan/plant-based)

Quick & Easy Pumpkin Spice Cinnamon Rolls (vegan/plant-based)

Yield: approximately 14 rolls

There are two kinds of people in the world: those whose happy place is smack dab in the middle of pumpkin spice season and everyone else.

If you are one of my people in the former group, you will love this quick and delicious recipe. The yeast-free dough comes together in a flash, ensuring that you can whip together warm, spiced, tasty and tender rolls for breakfast–or afternoon tea–even when you get a last-minute inspiration.

Cinnamon Rolls:

1/2 cup non-dairy milk

1 tablespoon apple cider vinegar

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon salt

3/4 teaspoon baking soda

1/2 cup Tofutti Better Than Sour Cream

4 tablespoons vegan butter

1/3 cup pureed pumpkin (not pie filling)

1/4 cup granulated sugar

1/4 cup brown sugar

1 teaspoon pumpkin pie spice (or substitute mostly cinnamon plus a pinch ginger, nutmeg, and allspice)

1/2 teaspoon vanilla extract

Optional: 1/4 teaspoon almond extract

Pumpkin Spice Glaze (recipe follows)

Optional Garnish: toasted pecan halves

Directions:

Preheat oven to 450 degrees. Grease a 9-inch round baking dish, preferably ceramic or glass, and set aside. In a small cup, whisk together non-dairy milk and vinegar; set aside to curdle.

Place flour, baking powder, salt, and baking soda in large bowl of food processor and pulse a couple times to combine. Or mix dough by hand in large mixing bowl. Add curdled milk and Tofutti Better Than Sour Cream and pulse until it comes together as a ball. If mixing my hand, stir with a fork until a uniform dough is formed.

Turn dough out onto a lightly floured surface, knead a couple times, and roll into a 10 x 14” rectangle with a floured rolling pin. (This size creates the best ratio of dough to filling.)

In a small bowl, whisk together pumpkin, both sugars, pumpkin pie spice, vanilla extract, and almond extract if using. Reserve 1/4 cup to make glaze and spoon the rest down the center of dough rectangle. Spread to within 1/2-inch of border.

Roll up, jellyroll, fashion, staring at one long side. If filling squeezes out as you roll, just scoop up excess with a spoon and add to the reserved mixture. With a serrated knife, cut roll into 14 one-inch-thick slices and place, spiral up, in concentric circles in prepared dish, leaving a little space in between.

Bake 15 minutes or until golden. Remove from oven and let cool on wire rack 10 minutes. Pour and spread glaze over top, garnish if desired with pecan halves, and serve immediately.

Pumpkin Spice Glaze:

1/4 cup reserved pumpkin spice filling

3/4 to 1 cup powdered sugar

1/4 teaspoon vanilla extract

1 or more tablespoons non-dairy milk, as needed

Optional: 1/8 teaspoon almond extract

Directions:

Whisk together reserved pumpkin spice filling, 3/4 cup powdered sugar, vanilla extract, and optional almond extract, adding additional powdered sugar and non-dairy milk, as needed, to reach desired consistency. It should be thick, but pourable.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.

better than sour cream pumpkin spice

Tofutti Brands, Inc.

August 16, 2023August 17, 2023 by betsy

Tomato-Peach Caprese (vegan & plant-based)

Today I offer a perfect late summer vegan/plant-based recipe and an apology…for being “gone” for so long.

First the recipe:

Tomato-Peach Caprese is perfect for a light summertime snack, lunch, or dinner. Made with Tofutti Better Than Ricotta Cheese, fresh peaches and tomatoes, and chopped pistachios, it is especially light and refreshing served with cucumber slices, but serve it with crostini for a treat that is a little more substantial. We love the ricotta, but if you can’t find it locally, feel free to substitute Better Than Cream Cheese. But, good news: all Tofutti products are available at PlantX.

Ingredients:

2 large cloves garlic, minced

2 tablespoons olive oil

1 cup Tofutti Better Than Ricotta Cheese

1 tablespoon red wine vinegar or balsamic vinegar

1.5 ounces chives, snipped (use kitchen shears); reserve 1 to 2 tablespoons

1/8 teaspoon freshly ground black pepper

1 large ripe peach, diced

1 large ripe tomato, diced

1 to 2 tablespoons pistachios, finely chopped

Sea salt

Accompaniments: crackers or cucumber slices

Directions:

At least 30 minutes before preparing, combine garlic and olive oil in a small container and let steep at room temperature.

In a small bowl, stir together Tofutti Better Than Ricotta Cheese, red wine or balsamic vinegar, chives, and pepper until completely combined. Spread onto serving plate or board.

In another small bowl, gently toss together tomatoes and peaches with 1 tablespoon garlic oil and spoon on top of ricotta. Drizzle with remaining garlic oil and sprinkle with reserved chives, pistachios, and sea salt to taste.

Serve immediately with crackers and/or cucumber slices.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.

The apology:

As some of you may know, over a year ago, much to my delight, Tofutti Brands hired me as a recipe developer and food photographer. But, since fall 2020, I have also been a full-time teaching artist in the Upper School at Norfolk Academy in Norfolk, VA, where I concurrently–and gratefully–serve as the curator of Perrel Gallery. This rich new path follows a 16-year career as a public high school art teacher. And Tofutti isn’t my only side hustle, as I manage a busy magazine and newspaper freelance writing business.

I share this not as an excuse, but an explanation for my too-long neglect of my beloved website, The Blooming Platter.

Initially, I planned to post a recipe every time Tofutti did, but that plan got sidetracked by life and by my obsessive weekly recipe creation and testing. However, with this post, I am recommitting to that plan. I sometimes create other recipes which I will also share here. But for the most part, I am so consumed–see what I did there?–by my tasty work for Tofutti that virtually all my new recipes include Better Than Cream Cheese, Better Than Sour Cream, or Better Than Ricotta.

Substitutions/Tested Recipes

You can certainly try substituting other brands BUT be advised that, not only are Tofutti my favorite plant-based cream cheese, sour cream, and ricotta, but the recipes have only been tested with these products.

Get the Skinny

To make sure you don’t miss a single recipe, visit Tofutti here and sign up for our mailing list where your privacy will be respected and you will not be inundated. But you will receive all our recipes and eCookbooks, with the next featuring recipes for busy school and work mornings, afternoons, and evenings, as we gear back up for another school year.

November 29, 2022November 29, 2022 by betsy

No-Yeast Pumpkin Spice Cinnamon Rolls (vegan & plant-based)

Yield: a baker’s dozen + 1 (approximately 14 rolls)

For some of us, it is always pumpkin spice season. But if you are more of a traditionalist, it is November, so ’tis the season to start your morning on a roll, a Pumpkin Spice Cinnamon Roll.

These glistening golden spirals boast ideal proportions of spicy pumpkin filling, rich caramel-y glaze, and dough made tender and a hint tangy with Tofutti Better Than Sour Cream to balance the sweetness.

Our no-yeast cinnamon rolls are ready in a flash for weekend or holiday breakfasts that everyone will gobble up. In fact, they are so easy and quick to prepare, you might find yourself rolling them out on a chilly weekday morning.

Visit Tofutti at the link above for this recipe–and many more–which is also included here, in case the link becomes broken.

1/2 cup non-dairy milk

1 tablespoon apple cider vinegar

2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

1 teaspoon salt

3/4 teaspoon baking soda

1/2 cup Tofutti Better Than Sour Cream

4 tablespoons vegan butter

1/3 cup pureed pumpkin (not pie filling)

1/4 cup granulated sugar

1/4 cup brown sugar

1 teaspoon pumpkin pie spice (or substitute mostly cinnamon plus a pinch ginger, nutmeg, and allspice)

1/2 teaspoon vanilla extract

Optional: 1/4 teaspoon almond extract

Pumpkin Spice Glaze (recipe follows)

Optional Garnish: toasted pecan halves

Preheat oven to 450 degrees. Grease a 9-inch round baking dish, preferably ceramic or glass, and set aside. In a small cup, whisk together non-dairy milk and vinegar; set aside to curdle. Place flour, baking powder, salt, and baking soda in large bowl of food processor and pulse a couple times to combine. Or mix dough by hand in large mixing bowl. Add curdled milk and Better Than Sour Cream and pulse until it comes together as a ball. If mixing my hand, stir with a fork until a uniform dough is formed. Turn dough out onto a lightly floured surface, knead a couple times, and roll into a 10 x 14” rectangle with a floured rolling pin. (This size creates the best ratio of dough to filling.) In a small bowl, whisk together pumpkin, both sugars, pumpkin pie spice, vanilla extract, and almond extract if using. Reserve 1/4 cup to make glaze and spoon the rest down the center of dough rectangle. Spread to within 1/2-inch of border. Roll up, jellyroll, fashion, staring at one long side. If filling squeezes out as you roll, just scoop up excess with a spoon and add to the reserved mixture. With a serrated knife, cut roll into 14 one-inch-thick slices and place, spiral up, in concentric circles in prepared dish, leaving a little space in between. Bake 15 minutes or until golden. Remove from oven and let cool on wire rack 10 minutes. Pour and spread glaze over top, garnish if desired with pecan halves, and serve immediately.

Pumpkin Spice Glaze

¼ cup reserved pumpkin spice filling

3/4 to 1 cup powdered sugar

1/4 teaspoon vanilla extract

Optional: 1/8 teaspoon almond extract

1 or more tablespoons non-dairy milk, as needed

December 5, 2021December 5, 2021 by betsy

Thanksgiving Leftovers: Stuffing Cake Christmas Tree (vegan & plant-based)

A Holiday Hybrid Worth Celebrating!

I continue to upcycle my Thanksgiving Leftovers, first, shaping stuffing into cakes and baking (25 minutes at 350 degrees), then stuffing corn pudding into orange bell pepper halves, baking, and topping with whipped cauliflower and a dollop of cranberry sauce.

For this stack, I gridded the thawed stuffing cakes (they freeze really well) and reprised them this morning. It was the most scrumptious breakfast/brunch, although you could serve it for any meal if you leave off the bourbon maple syrup…but don’t!

In between the cakes, I layered an arugula and butternut squash salad, topping the tree with a drizzle of the syrup, homemade cranberry sauce, a little Follow Your Heart vegan feta, and roasted pepitas.

And I still have half for a snack a bit later.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #thebloomingplatter #plantbasedbrunch #veganbrunch #PlantBasedThanksgiving #veganthanksgiving #veganbreakfast #plantbasedbreakfast

September 6, 2021September 6, 2021 by betsy

Cheese Grits & Sausage Casserole with Spinach (vegan/plant-based)

This luscious casserole would be just as at home at a Southern style dinner on the grounds as it would on a fancy brunch or dinner party table. It just depends on how you serve it: disposable foil pan or fine china with a garnish.

2 cups unsweetened soy milk

2 cups vegetable stock

1 cup stone ground grits

4 tablespoons plant-based butter, divided (I like Miyoko’s)

1 teaspoon sea salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1 teaspoon Braggs Liquid Amimos

1 1/2 cups grated plant-based cheddar

1 small onion, diced

1 red bell pepper, seeded and diced

1 pound plant-based sausage, crumbled or diced depending on type (I like Gimme Lean for this)

3 to 4 cups loosely packed baby spinach

Optional garnish: chopped parsley, pecans, and tiny or diced tomatoes

*Preheat oven to 350ﾟ. Spray an 8 or 9 inch casserole dish with nonstick spray. In a medium saucepan, bring unsweetened soy milk and vegetable stock to a simmer over medium heat. Stir in grits and 1 tablespoon butter along with salt, garlic and onion powders, black pepper and Liquid Aminos. Cook, stirring frequently, using a whisk if necessary to break up lumps, for 15 minutes. Lower the heat if necessary to keep at a very low simmer.

Meanwhile, in a large skillet over medium, melt remaining 3 tablespoons butter, add onion, bell pepper, and a pinch of salt, and saute, stirring frequently until soft. Lower heat if necessary. Add sausage, breaking up as needed, and cook a few minutes, stirring very frequently, until sausage begins to brown. Turn off heat.

Stir cheese and spinach into grits mixture. Cover to facilitate wilting and melting. Pour grits mixture over sausage mixture and stir well to combine. Transfer to prepared pan, smooth top, sprinkle with remaining half cup cheese, and bake for 12 to 15 minutes.

Garnish if desired and serve immediately or cool, cover, and refrigerate.

*If you prefer, you can stir all of cheese into grits and not bake casserole.

#vegan #plantbased #grits #vegancasserole #plantbasedcasserole #veganfoodporn #plantbasedfoodporn #veganrecipes #plantbasedrecipes #veganbrunch #plantbasedbrunch #vegansofinstagram #vegansoffacebool #southernvegan vegansofvirginia #veganfoodshare #plantbasedfoodshare

August 13, 2021August 13, 2021 by betsy

Cauliflower Spoonbread

Yield: 4 servings (approximately 175 calories each)

If cornbread and a souffle had a love child, it would be spoonbread. My version is low calorie–even with rich plant-based butter–and includes no corn, but somehow has a slightly corny taste. Regardless, it is luscious. You can leave out garlic and onion powders and serve with maple syrup for breakfast or brunch.

1 pound frozen riced cauliflower, cooked (I use the steam-in-bag type)
1 cup plain nondairy milk (I use unsweetened soy)
3 tablespoons flaxseed meal
1 tablespoon vegetable-based oil
1/3 cup coconut flour (lends a slightly sweet flavor)
1 1/2 teaspoons baking powder
1/2 to 1 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
2 tablespoons melted butter (I use Miyoko’s)

Grease an 8″ souffle dish and set aside. Preheat oven to 350 degrees. Place all ingredients, except butter, in large food processor and process until smooth. Transfer to prepared dish, drizzle with butter, and bake for 45 minutes for a soft consistency or 50 for a slightly firmer consistency. The dish is spoonable while warm and sliceable once cooled.

Note: I enjoy it served with escabeche.