January 2, 2025January 2, 2025 by betsy

The Best, Moistest Gingerbread Loaf (vegan & plant-based with gluten-free option)

The Best, Moistest Gingerbread Loaf (vegan & plant-based with gluten-free option)

Craving gingerbread, I studied recipe after recipe before making a loaf as a foodie friend’s Christmas gift. She live it, but, just tasting the batter, I thought it could be improved. I wanted more spice (so I added allspice and black pepper), more richness (I added a small amount of melted vegan butter along with the oil), and better balance for the tanginess from the applesauce (I added espresso powder). Honestly, it is perfection…and I hope you agree!

I had visions of swathing it in orange-bourbon-cinnamon cream cheese frosting, maybe with a hint of molasses, and, while that would be delicious, it needed nothing but a cup of tea on the side!

Notes:
A half recipe fits perfectly in a mini loaf pan (5¾” x 3¼”). Shorten baking time to about 35 minutes.

Discovering I was out of baking powder during one of my test batches, I looked up a substitute, it worked perfectly, and I included it below as an option.)

Recipe

2 1/4 cups 1:1 gluten-free baking mix (like Bob’s Redmill; I am not gf, but prefer it in rustic baked goods) or unbleached all-purpose flour
1/2 cup packed light or dark brown sugar (I prefer dark brown)
2 teaspoons baking powder (or sub 1/2 teaspoon baking soda and 1 teaspoon lemon juice)
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg (fresh grated if possible)
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
1/8 teaspoon freshly ground back pepper
1 cup non-dairy milk (I prefer unsweetened soymilk)
Optional (but recommended): 1 to 2 teaspoons espresso powder)
1/2 cup molasses (use blackstrap only if you want a very pronounced flavor)
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 tablespoons vegan butter, melted (I use Myokos)
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Oil a standard loaf pan (4.5 x 8.5″ or 5 x 9″). Place all dry ingredients in large mixing bowl: baking mix, brown sugar, baking powder, baking soda, and spices. Whisk together and make a well in center. Dissolve espresso powder in non-dairy milk, if using. Into well, pour all wet ingredients: non-dairy milk, molasses, applesauce, oil, vegan butter, and vanilla, and whisk into dry ingredients just until all lumps dissolve. Transfer into prepared pan, gently smoothing top. Bake 55-60 minutes or until wooden pick inserted deep into center comes out clean. Cool in pan 10 minutes. Invert onto plate and then onto wire rack so top is up. Cool slightly or completely before slicing. Reheat slices a few seconds in microwave, if desired.

#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 #gingerbread

@vegan_community

December 15, 2024December 26, 2024 by betsy

Cheesy Creamed Spinach (vegan & plant-based healthful decadence)

I created this flavorful holiday-colored recipe last year for a Christmas brunch, and plan to reprise it this year, maybe with a sprinkle of pomegranate arils on top.

Cheesy Creamed Spinach

1 tablespoon olive oil or plant-based butter
1 medium yellow or white onion, diced
Pinch sea salt
1/4 cup water
2 large cloves garlic, minced
12 ounces fresh baby spinach leaves, processed in batches, until finely chopped (process and add as onions are finishing their sauté)
1 tablespoon flour whisked with 1 tablespoon cold water in a small container to make a slurry-paste
1/2 cup (4 ounces) Tofutti Better Than Cream Cheese (Plain or Smoked)
2 ounces plant-based cheese of choice (such as smoked gouda slices, torn into pieces, or shredded parmesan)
2 tablespoons nutritional yeast or 1 more ounce plant-based cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Optional garnish: sprigs of fresh rosemary or thyme

In large skillet, bring olive oil to shimmering over medium heat. Add onion and a pinch of sea salt, and sauté for about a minute. Add water, and continue cooking, stirring occasionally, until water evaporates and onion is very tender, about 3 minutes. Add garlic and sauté, stirring, for another 30 seconds to a minute.

Reduce heat to medium-low, process first batch of spinach leaves, and add to skillet, stirring well. When wilted, add second processed batch, and continue until all spinach is used. It will take about 3 to 4 batches in a large food processor.

Cook, stirring frequently, until most of moisture is released and evaporated. Add flour slurry-paste, stir well, and cook for a couple minutes, raising heat if desired. Add dollops of Tofutti Better Than Cream Cheese and the plant-based cheese of your choice, cooking, and stirring until completely melted and incorporated. Stir in nutritional yeast, black pepper, and garlic powder.

Serve immediately garnished, if desired, with a sprig of herbs, or cool, cover tightly, refrigerate until serving time, and reheat for 2 to 3 minutes in microwave.

*Created exclusively for #Tofutti Brands, Inc.

#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

December 12, 2022December 12, 2022 by betsy

FREE eCookbook! Quick & Easy Entertaining: The Holiday Edition (vegan & plant-based)

As many of you know, Tofutti hired me last spring to create tasty content for them, a side hustle made for me if there ever was one!

I also love my day job as an art teacher in the Upper School at Norfolk Academy in Norfolk, VA, so when school let out last June, I went on a recipe development bender over the summer. You can access those recipes which have been published on the Tofutti site’s recipe blog. But there are many more in the can, as they say!

I backed off my flurry just a little once school started back in August but, for the most part, I have continued to create recipes, stage and photograph the finished dishes, and work on various special projects of which this eCookbook is my favorite.

Please note that, while I am paid a contract fee by Tofutti, the eCookbook is NOT monetized, so I am not promoting it for $$. Rather, I love these recipes, think the book is so beautiful to page through, even digitally, and wanted to share with you.

In Quick & Easy Entertaining: The Holiday Edition, you will find

Mex Chex Mix
Cream Cheese Pecan Balls
Turnip Greens, Red Beans & Vegan Sausage Soup
Roasted Butternut Squash, Arugula & Candied Pecans
Savory Vegan Sausage & Rice-Stuffed Microwave Baked Apples
Oatmeal Streusel-Stuffed Microwave-Baked Apples
Mini No-Bake Pecan Pie Cheesecakes
Mini No-Bake Pomegranate Cheesecakes

To access your book, simply click on the link below which will take you to a pretty page where you enter your email address and submit. You will receive your eCookbook via email right away. And, not to worry: you will NOT be inundated with email from Tofutti…or me!

Quick & Easy Entertaining: The Holiday Edition 2022 (mailchi.mp)

Once you have downloaded the eCookbook, you could certainly send it to friends, but we would love it if you would send them the link so that we know how many people are accessing it. And please share on your social media. The more the merrier.

We’d love to know what you think, as well as what other cookbook topics might interest you. We hope you love this little gift from us to you.

Cheers!

~Betsy

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

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.

November 28, 2022November 28, 2022 by betsy

Eggnog Pancakes–For Tasty, Toasty Holidays & Weekdays (vegan/plant-based)

Yield: 4 to 6 servings (16 medium pancakes)

Thanksgiving is scarcely over and I am already making Christmasy-breakfasts!

The independent school where I have been joyfully employed as the upper school art teacher since 2020 includes the post-Thanksgiving Monday as part of our holiday–what?! So that left me with a little extra time this morning to have more than a cup of chai. With Chobani Oat Nog in the fridge and a nip in the air, I knew what I wanted to whip up after a couple miles of dog walking and before my longer hike at the Norfolk Botanical Garden: Eggnog Pancakes, or “Eggnot” Pancakes, as a silly play on words.

The distinctive noggy taste of Chobani’s welcome addition to the seasonal array of commercially-prepared products plus a little tang from my go-to, Tofutti Better Than Sour Cream, not to mention the addition of freshly-grated nutmeg–oh, and a little bourbon in the syrup–yielded a twist on a Christmas classic as delicious as its namesake.

1/2 cup Tofutti Better Than Sour Cream

1 1/2 cups Chobani Oatmilk Oat Nog

2 cups all-purpose flour

1/4 cup powdered sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg or to taste

1/2 teaspoon salt

Garnishes: additional Better Than Sour Cream, maple of bourbon-maple syrup, powdered sugar, freshly ground nutmeg, cinnamon sticks, and star anise

Preheat oven to low or warm, approximately 170 degrees. In medium bowl, whisk together Better Than Sour Cream and a little Oat Nog until smooth and creamy. Then slowly whisk in remaining Oat Nog. Add all remaining ingredients except garnishes and whisk just until smooth. Spray large skillet with nonstick spray and heat over medium. Make pancakes, 3 or 4 at a time, using 2 generous tablespoons batter each. Cook a couple minutes and, when a few bubbles start to appear, flip and cook 2 to 3 more minutes or until center is completely set. Adjust heat as necessary. Remove pancakes to cookie sheet and keep warm in oven. Continue with remaining batter. Serve pancakes warm topped as desired with additional Better Than Sour Cream, maple or bourbon-maple syrup, a dusting of powdered sugar, freshly ground nutmeg, cinnamon sticks, and star anise.

#vegan #veganism #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #veganinvirginia #goveg #veganforlife #govegan #doitfortheanimals #doitfortheenvironment #dotiforyourhealth #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography #eggnog #pancakes #holidayrecipes

March 27, 2022March 27, 2022 by betsy

Middle Eastern Whole Roasted Cauliflower with Tofutti Better Than Sour Cream Sauce (vegan/plant-based)

Middle Eastern Whole Roasted Cauliflower

Simple enough for a weeknight, and special enough for a holiday meal, this Middle Eastern-inspired twist on whole roasted cauliflower is a nutritious showstopper. Though quite low in calories, the flavor is high octane and the Better Than Sour Cream Sauce contrasts beautifully with the roast’s rich golden color.

Whole Roasted Cauliflower

1 whole medium cauliflower, rinsed, and leaves and stem removed without detaching florets

6 tablespoons garlic hummus (or whatever flavor you like)

2 teaspoons Everything Bagel Seasoning

1/2 teaspoon smoked paprika

Optional: 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon sea salt

Topping:

Note: you may substitute seasoned breadcrumbs, but this nut mixture is special.

1/3 cup broken or small nuts (regular or smoked almonds, pecans, pine nuts, pistachios, walnuts, or a combination)

1 tablespoon fresh minced chives, cilantro, or parsley

1 tablespoon Everything Bagel Seasoning

Preheat oven to 400 degrees. Line an 8-inch metal baking pan with parchment paper or spray with nonstick spray or vegetable oil. Whisk together all ingredients, except cauliflower and Topping, and rub and pat generously over entire surface of cauliflower, including the bottom. Place, stem down, in prepared pan and roast, covered with foil shiny side down, for 45 minutes. While cauliflower roasts, place topping ingredients in food processor and pulse a few times until nuts are finely chopped and ingredients are well combined. After 45 minutes, carefully remove foil—avoid escaping steam—spritz top lightly with oil, and roast, uncovered, for 10 minutes. Open oven door, slide rack out, sprinkle cauliflower with topping, and roast, uncovered, for 10 more minutes. Test for tenderness with a sharp knife at base and bake a couple more minutes if necessary. Serve on a platter of mixed greens and pass a bowl of Better Than Sour Cream Sauce (recipe follows).

Better Than Sour Cream Sauce:

1/2 cup Tofutti (www.Tofutti.com) Better Than Sour Cream

2 tablespoons garlic hummus (or same flavor used for cauliflower rub)

Optional: pinch sea salt

Zest of 1/2 medium lemon

In small bowl, whisk together Better Than Sour Cream, hummus, and optional sea salt. Whisk in half the zest and use the remainder as a garnish on top.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #thebloomingplatter #plantbasedbuffaloholiday #veganholiday #plantbasedcauliflower #vegancauliflower

December 28, 2021December 28, 2021 by betsy

Savory Parmesan-Fennel Shortbread (vegan & plant-based)

Savory Parmesan-Fennel Shortbread make every hour happy!

Few things are better than these tasty rounds–buttery, tangy, and crisp-tender–with a glass of wine or non-alcoholic Proxies (pictured is “Pastiche”). Made by Acid League of teas, fruit juices, vinegars, bitters, herbs and other unexpected ingredients to pair with food, these wine alternatives have an “intoxicating” nose.

A Gift from Your Kitchen

An easy and welcome gift, the Shortbreads pack beautifully inside coffee filter-lined tins which I shared this holiday season with my freelance editors/publishers/clients and other professionals who provide service of inestimable value throughout the year.

On December 27, I contributed a dozen shortbread rounds to a happy hour for two (pictured) at the beautiful home of Angela Phillips. We also enjoyed her air fried brussels sprouts and chestnuts warmed with just a hint of olive oil.

Why Proxies?

Angela lives 8 or so miles away from us and, despite splitting the entire bottle of Proxies, I could drive home safely. These bottles really are “free of alcohol, full of complexity,” but are NOT dealcoholized–and are perfect when you want something beautiful, interesting, and exciting to sip on its own or, especially, with food, but prefer not to imbibe.

The pair of us drank the entire bottle of Pastiche, at only 75 to 100 calories total for each of us. Pastiche is a white wine alternative, made of the following: (FRUIT) Lychee, Pineapple, Peach, Gewurztraminer Grapes; (ACIDITY) Rose Vinegar; (SPICE) Pink Peppercorn, Amchur, Galangal, Clove; and (BODY) Bai Jian White Tea, Oolong Tea, Mosaic Hops. Proxies may remind you a bit of Kombucha but without the assertive fermentation and with many more layered and subtle flavor notes.

Proxies Club

Savory Parmesan + Fennel Shortbread

Yield: approximately 4 dozen

(Note: these are also tasty without the parm.)

2 cups flour
1 tablespoon fennel seeds
1 tablespoon nutritional yeast (optional)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup Follow Your Heart or your favorite plant-based brand shredded Parmesan cheese
1/2 cup plant-based butter (I like Myokos), broken into chunks
1/2 cup olive oil (may need slightly more or less)

Place first 7 ingredients in food processor and pulse a few times to break up fennel seeds. Add parmesan and pulse a couple more times. Add butter and pulse to distribute. With motor running, drizzle in olive oil, stopping occasionally, until dough comes together, but is not sticky. It should be fairly firm, like roll-and-cut cookie dough. Form into 3 to 4 logs, approximately 1 1/4 to 1 1/2″ in diameter. Wrap in plastic wrap and chill 2 hours.

Preheat oven to 300 degrees. Line a baking sheet with Silpat or parchment paper. Slice rolls into 1/3-inch disks, place 1″ apart on baking sheet, and bake 18-20 minutes or until light golden brown. Cool on wire racks. Package in airtight containers.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #thebloomingplatter #plantbasedfoodgift #veganfoodgift #plantbasedshortbread #veganshortbread #savoryshortbread #Proxies #acidleague