November 11, 2018 by betsy

The Best Vegan Hot Broccoli-Cheese Dip
(or soup)

Yield: 4 cups (about 60 calories per quarter cup)

Broccoli-Cheese Dip is everyone’s favorite that needs no preamble, except this: my dairy-free version is rich and creamy but the flavor of broccoli and cheese shines through. Serve it a little thinner, and you have the tastiest soup with no tongue-coating, flavor-masking dairy. Just the perfect savory balance of aged and smoky cheddars, aromatic onion and garlic, and fresh, herby broccoli.

I medium-large onion, diced
2 to 3 garlic cloves, minced
1/2 teaspoon garlic powder
2 cups vegetable broth or stock
16 ounces riced broccoli, purchased or homemade in food processor (I buy at Whole Foods)
2 cups grated vegan cheddar
4 slices–or 4 ounces–vegan smoked gouda, torn into small pieces
Optional: if you like a bit of tanginess, 2 tablespoons vegan Parmesan with other cheeses
2 tablespoons 10-calorie/tablespoon Blooming Platter Mayo (at TheBloomingPlatter.com) or your favorite creamy base, e.g. vegan mayo, vegan cream cheese, cashew cream, etc.
Sea salt and pepper to taste
Accompaniments: raw veg, chips, crackers, or bread

Place onion, garlic, and garlic powder in a large skillet. Add enough broth just to cover bottom of skillet. Saute over medium heat, stirring, for 3 or so minutes until onion is tender. Add broccoli and remaining broth, and simmer 5 to 7 minutes or until very tender. Reduce heat to low, add cheeses, and stir frequently until melted. Stir in Blooming Platter Mayo or favorite creamy goodness. Season to taste with sea salt and pepper. If serving as a dip, continue cooking until desired consistency is reached. You may also bake at 350 for 20 minutes with or without additional grated cheese on top. Serve with the accompaniments of choice. If serving as a soup, add additional vegetable broth, if desired, and heat through.

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

September 30, 2017December 31, 2017 by betsy

Vegan Cheesy Baked Buffalo Chickpea Dip
Betsy’s Best!

So sorry I’ve been away for so long…

The start of school–especially a year like this with great kids but a punishing schedule–always creates a bit of a hiatus from The Blooming Platter. Add to that either food poisoning or a stomach virus the last two days of the first week of school, and food was of little interest to me for quite a while.

However, the first thing I wanted to eat after 2 days of being flat on my back in bed too weak to even feed the dogs–I had to call Bob home from work the first day when I couldn’t rouse myself by about 9 a.m.–was a vegan Buffalo “Chicken” pizza slice from Whole Foods. It proved to be a bit too much of a good thing and I couldn’t finish it. But, something about those hot-n-tangy Buffalo flavors still sounded good. So, the next weekend when I made my regular Whole Foods stop after weekend yoga classes, I plopped some vegan Buffalo seitan bites atop some kale messaged with tahini dressing, and it was a revelation.

Then, yesterday, our generous administration and counseling office at school hosted a “social” during lunch–a lunch teachers can never take–and because they specifically told me they had vegan leftovers, I went down after my last class and enjoyed some veggies, fruit and crackers. But there on the buffet table was a baked Buffalo dip and I knew I had to recreate it my way. And soon.

So that’s what I did today after researching some recipes, making some mental changes, stopping at Whole Foods, and testing it out for lunch. Wow! It is so delicious that I was afraid I might devour half a recipe. But it is so rich and satisfying that, honestly, just a small serving is perfect. Even Bob had to admit that it was “not bad,” a glowing endorsement from his omnivorous self.

The main recipe I decided to veganize was quite basic: cream cheese, ranch dressing, grated cheese, hot sauce, and canned chicken. Another recipe I consulted also called for ranch dressing which I found puzzling since blue cheese dressing is the typical accompaniment to Buffalo wings. So, I was elated when I found Daiya brand blue cheese dressing and decided to substitute it.

For my version, I also used vegan cream cheese, So Delicious shredded jack and cheddar blend, Pete’s hot sauce (I didn’t have Frank’s on-hand), and chickpeas in place of the chicken. However, I feel sure that the original protein must add a depth of flavor, so I used 1 vegan no-chicken bouillon cube. It does up the salt level, so if you are hyper-sensitive to salt, you might want to omit.

The rich and creamy mixture was plenty tangy without additional vinegar, but I felt it did need a hint of butter used in standard Buffalo sauce recipes, so I added 1 tablespoon of Earth Balance.

Also, I think everything savory is better with garlic and onion–an opinion Bob and I share–so I added minced garlic and, because he doesn’t care for cooked onion, I used finely sliced green onion both in the dip and over the top when its lusciousness emerged from the oven the first time I prepared it, and immediately after spooning it into the crockpot the second time.

Again, I pronounce the end result perfection scooped up with celery sticks; Bob a “not bad” scooped up with Fritos; and that, friends, means that it is a winner for you and your carnivorous pals.

Vegan Cheesy Baked Buffalo Chickpea Dip

2-8 ounce cartons vegan cream cheese

3/4 cup Frank’s hot sauce

1 cup vegan Blue “Cheese” or Ranch Dressing (I used Daiya brand, but you might try Just brand Ranch if you can’t find Daiya Blue “Cheese”)

1 cup shredded vegan cheddar, jack cheese or a combination (I used the So Delicious brand combo)

1 vegan no-chicken bouillon cube

2 large cloves garlic minced

2-15 ounce cans chickpeas, rinsed and drained

1 cup + 1/4 cup green onions, thinly sliced

Accompaniment: fresh celery sticks and/or chips

Preheat oven to 350 degrees. Oil or spray a small baking or au gratin dish with non-stick cooking spray. (If using crockpot, don’t preheat, but do sray removable dish compartment eith nobstick spray.) Place all ingredients except chickpeas and green onions in a large saucepan over low heat. Stir frequently until cheeses melt and the mixture is thick and creamy. Stir in chickpeas and 1 cup of the green onion. If baking, spoon into prepared dish and bake for 20 minutes. Remove from oven, sprinkle with reserved green onion, and serve immediately with fresh celery sticks and/or chips.

If using crockpot, spoon mixture into dish compartment of unit, set to medium, sprinkle with reserved green onion, cover, heat until bubbly, and then reduce setting to low.

May 26, 2017May 26, 2017 by betsy

Best Hot Vegan Crab Dip (baked)

How can healthy and quick taste and feel so decadent and delicious?

12 ounces silken tofu
4 ounces vegan cream cheese
Optional (but recommended): 2 teaspoons vegan fish sauce, sold as vegetarian fish sauce at Asian markets
1 teaspoon soy sauce
2 teaspoons Old Bay Seasoning
1 teaspoon garlic powder
Optional (but recommended):1 teaspoon Dulce flakes
Zest and juice of one medium lemon
Optional: 1 to 2 drops hot sauce
1 can hearts of palm, drained, and coarsely chopped
1 bunch or about six to seven green onions, thinly sliced
Optional: 1/4 cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)

Preheat oven to 350 degrees. Spray a medium ceramic or glass baking dish with nonstick cooking spray. Process first 9 ingredients until smooth and creamy. Transfer to a medium bowl and fold in hearts of palm, green onions, and optional parmesan. Transfer to baking dish, sprinkle with remaining 2 tablespoons parmesan, if desired, and bake for 20 minutes. Serve with toast, crostini, crackers, or raw vegetables.

Continue reading “Best Hot Vegan Crab Dip (baked)” →

March 5, 2016 by betsy

Day 15: Indian Saag Dip–“Cooking ‘The Blooming Platter Cookbook’ Julie & Julia Style”

(A sequential installment from Kim Hastings, my photographer friend and, along with her vet husband, owner of Independence Veterinary Hospital, who decided on her own to cook her way through The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes Julie & Julia Style for her omnivorous family as a strategy for more healthy eating.)

I thought I would try a little Indian cooking today so I chose the Indian Saag Dip. I read through all of the ingredients (and there are a lot of them!) and checked through my spice cabinet to see what I needed. Well this led to a complete reorganization of my spices because I couldn’t find anything I was looking for even though I could have sworn it was there.

So I lined them up in alphabetical order and was surprised to see what I really had. I needed turmeric and cardamon so I went shopping. Turmeric was no problem to find but cardamon was a whole different story. Since starting this challenge I find myself seeking out spice aisles searching for spices I have never heard of. I firmly believe that some can only be found in a secret vegan underground to which I am not invited. Well I finally found cardamon but the price – wow! I kept searching til I found what appeared to be buds of it for $5 on the Asian food aisle. Jackpot! I will simply grind it down myself. I must say it did look a bit sketchy grinding buds down in my kitchen.

The recipe goes on to tell me to get my piece of crap food processor out again – please can I have a break from this for just one night? I throw in the tofu and soy milk (yes I broke down and bought the soy milk) and it says to scrape down the sides as needed. Well with my processor once you are lucky enough to lock it in, you don’t unlock it til it’s done. My friends don’t believe it can be this bad. They insist I am being a total drama queen about this so I videotaped it tonight. Once you see it you will understand.

Oh and by the way if any of you run into my husband please tell him I would like a food processor for my birthday. Now he will look at you with a deer-in-the-headlights kind of look but that is just because buying women appliances or cleaning equipment is prohibited in this household. He will think this is a trick. I have taught both my boys (and my husband) that unless the woman specifically asks for it, you do not offer it as a gift. This became a hard and fast rule after my younger son let it slip that they were going together to get me a vacuum cleaner for Christmas one year. They really didn’t understand my reaction to this. Needless to say I did not get a vacuum. But just tell my husband this time I really am asking for one ok?

Now moving on…once all the ingredients were in the pan, the aroma was fantastic. The flavors came together so well – it was a nice variation from the dips we usually make. I will definitely try this one again.

~Kim Hastings

Kim Hastings

February 23, 2016February 23, 2016 by betsy

Day 10: Blooming Broccoli Dip–“Cooking ‘The Blooming Platter Cookbook’ Julie & Julia Style”

Blooming Broccoli Dip (A sequential installment from Kim Hastings, my photographer friend and, along with her vet husband, owner of Independence Veterinary Hospital, who decided on her own to cook her way through The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes Julie & Julia Style for her omnivorous family as a strategy for more healthy eating.)

Today I decided to try the Blooming Broccoli Dip to set out as a serve-yourself lunch option. I read that this could also be served as pita sandwiches so it sounded like a perfect choice.

My kitchen was undergoing some repairs this morning but I found a small space to set out a cutting board and start chopping up the veggies. Funny thing – no one thought it was weird that I chose this particular moment to start cooking – I guess that’s a good thing!

My son was was watching all the healthy vegetables going into the bowl and then he saw me pull out the mayo and says dryly, “Well there goes the healthy part.” Not true! Though I didn’t make the vegan mayo in the book, I still use a healthier option, so no worries.

This recipe turned out looking so pretty! Since I didn’t have to serve it immediately I was able to take some time to get a proper photo. Thankfully everyone was so busy doing their own thing that they didn’t see me with my fingers in the dip trying to face the broccoli florets up and wiping some of the mayo off the red pepper so the color would pop. It was definitely not normal looking!

Once I started shooting though, I did get some remarks like “Jeez, you’re taking pictures of food now??” Is that really so weird guys? I take pictures of lots of things, but then I started explaining that food photography was a new area for me and it’s big business now. My friend in California is doing it and she’s doing well. I look up from my viewfinder and no one is even there listening to my lengthy explanation. Seriously I get no respect!

But that’s ok because I was really stretching to come up with something to throw them off of what I’m really doing! We really loved this recipe. We ate it as a dip at lunch and then made wraps out of it for dinner. I even heated it with some leftover steak and shredded sharp cheese for my son’s wrap. I really like the versatility and the beautiful look of this one. Definitely a hit with our family.

~Kim Howard Hastings

Kim Hastings

January 17, 2016January 17, 2016 by betsy

Vegan Tropical Hummus–Hummus Just Got a Boost of Flavor AND Texture!

Tropical Hummus Yield: approximately 2 cups

As most of you know, since my darling husband of 25 years passed away on July 30, 2015, my relationship to food has been profoundly impacted. I no longer cook or eat as much as I did before. And when I do, its meaning has been transformed. You can read the long version here in an essay published by Alimentum, a literary and art journal devoted to food. [Scroll down under “Throw Tradition to the Wind” (though you might enjoy it too) to “‘Til Death or Dinner Do Us Part.”

The short version is simply that, though I love and respect food–perhaps more than before–I now think of it as somewhat of a sacrament, as an outward sign of inward grace, more spiritual than it once was.

When this began to happen–which was, actually, almost immediately–I jokingly proclaimed this the year of the “mini meal.” In that spirit, I offer this recipe, though it is really more of a formula, and a simple one at that.

It was inspired by a bite of something I tasted, coincidentally, at a Celebration of Life for a dear friend who passed away just before Christmas. Called Tuscan Hummus, it was creamy, but with appealing chunks of tomato, basil, and ??? I have long been a fan of a layer of tapenade spread over hummus, but I found the idea of a “chunky” hummus ultra appealing.

Wanting to make this new creation quick and easy, I thought a salsa would be a fun twist and the tropical pineapple salsa at Whole Foods was their most enticing. So, I stired a cup of it, drained, into a cup of their plain hummus and voila! For extra crunch, I served it garnished with the little crispy bits and pieces at the bottom of the container of their vegan kale chips. A brilliant lunch with a dab of lentil soup on the side.

Of course, you could make your own hummus and your own salsa. But, after Christmas, I started teaching a 6th class and a 4th prep–AP Art History (a super-rewarding but time-consuming course)–so quick and easy without sacrificing flavor or nutrition earns an A+ in my book.

1 cup plain or garlic hummus, homemade or preapred

1 cup tropical pinapple salsa (or your favorite type), homemade or prepared, drained

Pinch sea salt

Pinch freshly ground black pepper

Optional garnish: crispy kale chip bits

Accompaniment: cracker or pita chip of your choice

Stir together hummus, salsa, sea salt and pepper. Serve on crackers or pita chips garnished, if desired, with crispy kale chip bits.

December 19, 2015December 20, 2015 by betsy

Festive and Heart-Healthy Vegan Red Beans and Greens Dip + How to Host a Holiday Swap

Serves: 25 or more as part of an appetizer buffet Beans and Greens Dip

Last Tuesday night was my 15th annual all-girls Christmas, Channukah, Curry & Cakes Party and Swap. This beloved fete is one of the most cherished of the holiday season.

This year, twenty-two of my nearest and dearest gathered for a tasty and festive vegan spread, including this dip, lots of conversation–and wine–and lively swapping of enticing items (home, garden, fashion, etc.) in excellent condition for ourselves and for holiday gift-giving.

If you’ve never hosted a swap, here is my easy formula: set up a table near your entrance outfitted with clothespins, markers, and index cards. As your guests arrive with their items, invite them to write a description on a card for each item (so that swappers will know what is yours and what is up for grabs) and place it with the item in the designated area. In my case, that’s my living and dining rooms (I serve the food on the peninsula in the kitchen).

Then, for each item a guest brings, she receives a token in the form of a clothespin on which she writes her name with marker. I save them in zip-lock bags, one per person, from year to year so as not to be wasteful. When each guest finds an item she wants, she clips one of her clothespins to the card or the item. If an item only garners one clothespin, that person gets to take it home. If more than one, the clothespins go in a basket or bag and someone draws the winner with the other person or people allowed to continue shopping. Anything left over at the end of the night is either donated to charity or, if someone is out of tokens and covets another item, can be purchased with the proceeds also going to charity.

Because most all of us have more than we need, it is an excellent time to shop for gifts. Just remind guests that the party is a “swap,” not a “drop” so that no one says, “I really don’t need anything, so I’m not going to shop…” Otherwise, the hostess ends up hauling lots of stuff to the thrift store and it’s not nearly as much fun.

Vegan Beans and Greens Dip

16 ounces vegan sour cream

8 ounces vegan mayo (I like Vegenaise or Just Mayo from Whole Foods)

2-16 ounce bags frozen mixed greens or spinach, thawed, and squeezed out (I purchased organic 365 brand at Whole Foods)

2-14 to 15 ounce cans red kidney beans, rinsed and drained

About 1/2 cup oil-cured black olives, pitted

Approximately 2 tablespoons of your favorite spices or blends (I used a blend from Spice Ace in San Francisco, a gift from a friend, but use what you like; it’s hard to go wrong)

Sea salt to taste

Mix everything together, chill, and serve with crackers or toasts.

CCC&C--Betsy and Jonell — Hostess, Betsy DiJulio (in her hat from the swap), with Jonell Walthall, who brought a copy of The Blooming Platter Cookbook to be signed.

November 11, 2015 by betsy

Vegan Creamy Italian White Bean and Spinach Dip

This luscious-but-healthy dip with sea salt pita chips was a hit at a recent wine tasting (for my husbands posthumous 57th birthday party, as he, sadly, didn’t quite make it). Afterwards, the leftovers were scrumptious as a quesadilla filling. I topped those golden beauties with vegan sour cream, shredded purple cabbage and carrots, and fresh cilantro leaves.

8 ounces vegan cream cheese

1/2 cup vegan mayonnaise

2-15 ounce cans cannelini beans, rinsed and drained

Approximately 1 cup sauteed spinach, coarsely chopped

1/2-1 teaspoon dried oregano (or 1 tablespoon fresh, minced)

1/2-1 teaspoon rubbed sage

Zest of 1/2 lemon (good without; better with)

1/4 teaspoon garlic powder

Sea salt to taste

Accompaniment: pita chips or other crackers

Mash together vegan cream cheese and mayonnasie until well combine. Add beans and coarsely mash. Add all remaining ingredients and stir together until well combined. Serve chilled with your favorite chip or cracker or use as a filling for quesadillas or enchiladas.

February 16, 2015February 19, 2015 by betsy

Vegan Cheesy Artichoke Dip with Greens, Mushrooms, and Water Chestnuts (made with GO Veggie! cheeses)

Yield: approximately 6 cups

Baby, it’s cold outside! At least it is here in Eastern VA where we are expected to experience the southern edge of the winter storm headed for New England. A warning is scheduled from 7 p.m. this evening until 4 p.m. tomorrow. Yippee….Snow Day!

When snow is on it’s way, there is only one thing to do: make sure there is delcious, nutritious, body-and-soul warming food ind the house. And this dip (which is darn tasty in a baked potato) fits that bill.

Inspired by the Super Bowl–you have to have dip during that game of games, no?–and by a bountiful box of GO Veggie! vegan cheeses kindly sent to me to test, I incorporated three kinds of cheesiness to achieve the flavor and texture I was after.

I am a new fan of GO Veggie! cheeses, having only discovered that the company makes vegan products (look for the purple label) when they contacted me recently, as the Kroger where I shop only stocks the vegetarian varieties. With nice mild flavor, texture, and meltability, all they lack is “stretch,” and I can live with that. Find a store near you.

1 tablespoon olive oil

1 small yellow onion, diced (or 1/2 medium onion)

Sea salt

2 large cloves garlic, minced

1-8 ounce carton GO Veggie! Dairy-Free Chive and Garlic Cream Cheese

1/2 to 1 teaspoon Italian seasoning (or dried oregano)

2-14 ounce cans artichoke hearts, rinsed, drained well, and chopped

3 cups coarsely chopped and lightly packed fresh mustard greens (feel free to use the greens of your choice, e.g. kale, spinach, Swiss Chard, etc.)

1-7 to 8 ounce cansliced mushrooms, drained (I almost always use fresh everything, but canned are perfect for this)

1-8 ounce can sliced water chestnuts, rinsed and drained

1-8 ounce package GO Veggie! Dairy-Free Mozzarella Shreds

1/2 cup GO Veggie! Dairy-Free Parmesan Grated Topping, divided

Freshly ground black pepper to taste

1/4 cup sliced almonds

Garnish: smoked or plain paprika

Accompaniments: chips or crackers of your choice (I bought the beet tortilla chips in the photograph in T. J. Maxx–tasty and such a pretty contrast with the green dip!)

Preheat oven to 350 degrees. In a large cast iron skillet, heat olive oil over medium-high. Add onion and a pinch of salt and saute, stirring frequently for about 3 minutes or until onion is tender. Add, garlic and saute, stirring, for about 30 seconds. Add the cream cheese and Italian seasoning and stir until melted,lowering heat at any point if necessary. Stir in artichoke hearts followed by greens, one cup at a time, allowing each cup to wilt before adding next cup. Then stir in mushrooms, water chustnuts, mozzarella shreds, and 1/4 cup parmesan topping, stirring until mozzarella is completely melted. Season to taste with additional sea salt, if needed, and freshly ground black pepper. At this point, you may transfer into a greased casserole dish if you like, but I baked it right in the skillet. Sprinkle the top with remaining parmesan and sliced almonds. Bake, uncovered, for 20 minutes. Sprinkle with smoked or plan paprika and serve hot with chips or crackers.