December 18, 2011December 18, 2011 by betsy

Vegan Recipes from The Blooming Platter Cookbook and Charitable Giving Were on the Menu at the 11th Annual “Christmas, Chanukah, Curry & Cakes” Party and Swap

Maggie Test, Betsy DiJulio, & Suzanne Jonson

Move over Guy Fieri! Your “Triple D” has nothing on our “Quadruple C”!

Plus, no animals are harmed in the making of “Christmas, Chanukah, Curry & Cakes”–unlike “Diners, Drive-Ins, & Dives”!–my 11th annual all-girls vegan holiday party.

The Brief History

Every year, on the second Wednesday in December for the last decade, 20 of my “tribe” have gathered at Joe’s and my home for a curry buffet dinner and special cakes, cookies or other confections. The party is beloved of all and it is a very special treat for me to feed my nearest and dearest a beautiful and nutritious veg meal (well, the desserts are beautiful if not terribly nutritious), and gift them with ornaments, picture frames or, one year, miniature cookbooks.

The Swap

But, this year, for some reason, I wanted to change it up a bit. I especially wanted to host a “Swap.” You know about swaps, yes? All of the guests bring nice, but unwanted or unneeded household and garden goods, as well as clothing and accessories. Then, using one of several methods for redistributing the goods, everyone goes home with items more to their liking. It is especially perfect this time of year because guests can “shop” for free holiday gifts, which is very welcome in this economy.

The procedure I decided on was to have each guest write her name on a clothespin, one for each item that she brought. The clothespins then become currency for “buying” other items. Realizing on my way home from school the day of the party that there would be no way to tell my own possessions that I want to keep(!) from those that were up for grabs, I decided to have each guest also fill out an index card to place with each item. A draped table in our foyer topped with a pretty vase of clothespins, a bowl of index cards (that matched our decor!), and a couple of containers that held a spectrum of colored Sharpie markers provided the perfect staging area. I simply explained the process to the first guests to arrive and they to the next and so on. It was so fun to watch our living room and den be transformed into an eclectic upscale boutique.

What happens if more than one person “pins” the same item? As one friend said, “Girl Fight!” What actually happens is really fun. As a group, we moved through each room, stopping when we came upon items with two or more pins. The pins went into a festive wine bag, I shook them up amidst good-natured chanting and ribbing, and asked someone to draw. Whoever’s name is drawn is the “winner” of the item, but the other person(s) gets to select something else.

Adding a 5th C: Charity

After the swap, there were unclaimed items in which people had interest, so they asked if they could make a donation to charity through me and “purchase” the items. I thought that was a great idea, so they discreetly tucked bills into the clothespin vase and chose the merchandise they wanted. When everyone was gone I discovered that we had collected $50! Wanting, in the spirit of CCC & C, to donate to a women’s or to a food-related charity, I discovered A Well-Fed World whose tagline is “Feeding People/Saving Animals” because their mission is certainly in the spirit of CCC & C. Just click on the link to read all about their important work and, perhaps, make a donation. With just a few items remaining, I made short order of boxing and bagging them up, dropping them off Saturday morning at a nearby thrift store that benefits our Children’s Hospital of the King’s Daughters.

The Food

Since I wanted everyone to freely browse, I decided that “finger food” and small plates were in order. I have lots of favorite appetizers from my Blooming Platter Cookbook, so I thumbed through the fall and winter sections choosing hot, room temperature and cold dishes and crafting the following easy menu. It was a huge hit with all of the guests.

The Tangy Indian White Peas were the only dish not from the cookbook, but I had to make them because, though I had run into an Indian market just for puri to serve with the Saag Dip, the nicest fellow shopper–an Indian–shared a recipe with me, leading me around the store to show me what I needed. The “recipe” is simply the white beans cooked until soft in salted water seasoned with a little turmeric until all of the water has evaporated. Into that mixture is stirred prepared mint chutney and, my addition, a little cilantro and mango chutneys for good measure. Delish and ultra easy!

Christmas, Chanukah, Curry & Cakes 2011

~Menu~

*Bloomin’ Broccoli Dip &

*Curried Cous-cous in Miniature Puff Pastry Cups

*Indian Saag Dip with Rice Crackers

Tangy Indian White Peas in Mini Puri

*Lavender Shortbread Cookies

Prosecco**

*From The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

**For the uninitiated, Prosecco is Italian white sparkling wine that complements everything, especially vegan food. But my husband loves it, too, and he is “a vegan and more.” I first learned of it from Italian celebrity chef, Giada de Laurentiis. It is ridiculously affordable, even in restaurants, at about $30/bottle. But, at Trader Joe’s, a very respectable bottle can be had for about 5 bucks! For a New Year’s post, I plan to share my very special way of serving it. Stay tuned!

Since CCC & C is all about sharing, it is my pleasure to share one of the recipes that I served from the cookbook with you here. For the others, I hope you’ll consider snagging a copy of the book for yourself and your friends!

Blooming Broccoli Dip

Yield: 4 cups

I chose this dip because it’s a crowd pleaser and because our farm market has been harvesting lovely heads of broccoli this fall and winter. Note: I tripled the recipe to serve 20 and I’m glad I did because there was none left over!

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoons maple syrup

1/4 teaspoon curry powder (or to taste)

Sea salt and freshly ground black pepper

3 cups small broccoli florets

1/2 cup chopped red or orange bell pepper (or a combination)

2/3 cup golden raisins

2 scallions, thinly sliced

Vegenaise or other vegan mayo (start with 3 tablespoons and add more as desired)

3 ounces smoked almonds, finely chopped

In a large bowl, combine the olive oil, vinegar, maple syrup, curry powder, and salt and pepper to taste. Whisk well to combine. Add the broccoli, bell peppers, raisins, and scallions and toss to mix well. Fold in the mayo, a few tablespoons at a time, until the desired consistency is reached. Reserve any leftover mayo. Refrigerate the broccoli mixture, covered, several hours or overnight. Fold in the almonds just before serving. Taste and adjust seasoning if necessary. Serve chilled.

l to r: Blooming Broccoli Dip, Mini Puff Pastry Cups, & Curried Cous-Cous

February 28, 2011October 12, 2014 by betsy

Vegan Spinach-Three Bean Dip Gets All Dressed Up

Presentation is everything, no?

Recently, I needed to make a batch of my almost-famous Vegan Spinach-Three Bean Dip for a National Art Honor Society meeting. As my school’s sponsor, I created it a few years back knowing how popular spinach dip is, but wanting the kids to have a protein boost in their afternoon snack. It was a huge hit and my students still ask for it.

For this month’s meeting, I held a little back so that I could photograph it in a different guise than previously presented. In an earlier post, it looks as I intended: hearty and ready for the big game in front of the TV.

Here, I was going for a lighter and slightly more elegant presentation: a dollop in a Frito “Scoop.” Given the humble makings of spinach dip, some folks may think that trying to dress it up is futile, but since we eat with our eyes first, to me it’s like the difference between an ice cream scoop in a cone and one in a pretty parfait glass.

However you serve it, you’re sure to love it.

July 11, 2010July 21, 2010 by betsy

Vegan White Bean, Pistachio and Sage Spread

Yield: approximately 2 cups

2 tablespoons olive oil
leaves from 3 nice size sprigs of fresh sage
1-15 ounce can white beans (like cannellini), rinsed and drained
1/4 cup shelled pistachios
juice of one lemon
approximately 6 tablespoons of olive oil, or enough to reach desired consistency
pinch of sweet or smoky paprika
coarse sea or kosher salt to taste
freshly ground black pepper to taste
Garnish: a sprig of fresh sage

Accompaniment: heated or grilled whole wheat pita triangles, toasts or crackers

In a cast iron skillet over medium-high, heat olive oil until shimmering. Add fresh sage leaves and heat for a couple of minutes, stirring frequently, to release fragrance. Remove from heat and place in processor with all remaining ingredients except garnish. Process until fairly smooth, scraping down sides of bowl as needed. Serve with pita, toasts or crackers.

June 9, 2010February 10, 2011 by betsy

Vegan Guacamole (or Vegan Knock-offamole) with Homemade Vegan Flour Tortilla Chips

Yield: approximately 2 cups

There is nothing “unvegan” about traditional guacamole but, unfortunately, I developed either a food sensitivity or an allergy to avocados in my 20s. It was a sad day, as I was born in Texas and loved my mom’s “guac.” But, recently, when I was making my Vegan Pea, Pistachio and Fresh Tarragon Hummus, I was struck by how similar the color and texture of the pureed peas was to mashed avocado.

So, with May peas still in season, I bought a pint at Stoney’s outdoor market, pureed them, and folded in all the traditional quacamole ingredients. I don’t think the resulting dip would fool anyone, but it is really delicious and very pretty with ruby red tomatoes dotting the creamy green puree.

Even if you can eat avocados with no ill effect, I think you’ll enjoy having this recipe in your repertoire for a little something different or when fresh peas are in season. It’s delicious plain and in quesadillas.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

April 4, 2010February 10, 2011 by betsy

Vegan Red Lentil and Pistachio Spread

Yield: approximately 3 cups

I took this deliciously different spread to a lovely Easter feast today (see Vegan Quinoa Pilaf with Leeks, Edamame, Red Chard and Mushrooms). The recipe is the result of my accidentally overcooking the lentils. I substituted edamame in the pilaf and created this winning spread from the lentils. You ‘gotta love those happy accidents. And I know you’ll love this dish too.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

March 20, 2010July 21, 2010 by betsy

Vegan Green Pea Hummus

Yield: approximately 3 1/2 cups

Tofu ups the protein in this beautiful minty green version of hummus. The peas–fresh if you can get them, though frozen works perfectly well–lend a delicate earthy sweetness. And the lemon zest, olive oil and garlic and onion powders round out the flavors with depth and a little zing.

I love it served simply as a dip or spread with some kind of toasty chip, but I also love it in my Vegan Puff Pastry Sandwich Filled with Roasted Asparagus, Green Pea Hummus and Vegan Orange-Chipotle Mayonnaise.

Vegan Green Pea Hummus

12 ounces Silken firm tofu
16 ounces fresh or frozen peas, thawed
Zest of one lemon
Garlic and onion powder to taste (about ¼ teaspoon each)
Coarse sea or kosher salt to taste
Freshly ground black pepper
Optional: 2 generous tablespoons nutritional yeast
4 tablespoons olive oil
Serve with: pita, bagel or plantain chips. My favorites of the latter are spiked with chili, lime and salt and are available at some Hispanic markets.

Combine first 7 ingredients in the bowl of a food processor fitted with a metal blade. Puree until almost smooth and then drizzle in olive oil until very smooth. Refrigerate covered if not serving immediately. Serve with pita, bagel or plaintain chips. Of the latter, I love the ones seasoned with chili, lime and salt, available at some Hispanic markets.

March 7, 2010July 21, 2010 by betsy

Vegan Muhammara Hummus

Yield: about 1 1/2 cups

Muhammara is one of my favorite dips or spreads, Middle Eastern or otherwise. Plus, it can be used to add a burst of flavor to soups, stews or, in this case, hummus. Don’t get me wrong, I have no complaints about the most basic hummus. But, I had some leftover Muhammara that needed to be used, a can of chick peas, and a need for something tasty to nosh on while watching the Oscar’s. And, so, Muhammara Hummus was born. It’s the best of both worlds: the subtle earthiness of creamy hummus gets a boost from robust Muhammara, and the latter is tamed a bit by the less assertive hummus. (The truth is, though, that you can substitute any tasty paste, like a vegan pesto.) To finish it off, I swirl the top with Pomegranate Molasses, a middle eastern condiment I fell in love with at a Turkish tapas restaurant in Washington, D.C. But if you don’t have it or can’t get it, drizzle with balsamic reduction or a little walnut or olive oil.

1-12 ounce can chick peas, rinsed and drained
5 tablespoons Muhammara (or the savory paste of your choice)
4 tablespoons walnut oil
1 tablespoon olive oil (or you can use all olive oil)
juice of 1/2 of a lemon
1 tablespoon dried parsley (or 3 tablespoons fresh minced parsley)
optional garnish: 1 tablespoon or so of pomegranate molasses, balsamic reduction or walnut or olive oil plus a lemon wedge
Fresh raw veggies, pita chips and/or small toasts

Place first 5 ingredients in the bowl of a food processor fitted with a metal blade and process until smooth, scraping down sides as needed. Transfer to a serving bowl and swirl the top with the pomegranate molasses, balsamic reduction or walnut or olive oil. Garnish with a lemon wedge. Serve with fresh raw veggies, pita chips and/or small toasts.

February 8, 2010July 21, 2010 by betsy

Vegan Muhammara (Middle Eastern Red Bell Pepper, Walnut, and Cumin Spread)

Yield: 1 3/4 cups

This Middle Eastern spread is a hit at parties: it’s unique but not weird. And it’s so versatile because, not only is it a tasty appetizer, but a spoonful or two is delicious stirred into rice or pasta dishes, soups and stews, polenta and the like for a burst of deep flavor. I’ve had a sweeter version in one local restaurant that I didn’t care for as much, though I loved the way it was served: spread onto lettuce leaves and garnished with pomegranate seeds. I’ve also had a version similar to this one in another local restaurant, but I think mine has more flavor.

1-7 ounce jar roasted red peppers, drained
2/3 cup fine fresh or dried bread crumbs
1/3 cup walnuts, lightly toasted and chopped fine (toast at 350 degrees for 10 or so minutes)
2-4 garlic cloves, minced
1/2 teaspoon coarse sea or kosher salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses (wonderful stuff, but you can substitute a sweet dark syrup of your choice)
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
1/2 cup oil (the original recipe called for 3/4 cup which was too much; in fact, though thicker, the spread is actually delicious with very little or no oil)

Combine all ingredients except oil, if using, in the bowl of a food processor fitted with a metal blade. Process until smooth and, with motor running, drizzle in optional oil until the mixture comes together.

Source: I cut this recipe out of a culinary magazine a few years back, but I regretfully neglected to note which one.

January 27, 2010February 3, 2012 by betsy

Vegan Queso con Carne Dip (A Super-Healthy Choice for a Super Bowl Snack Supper)

Yield: approximately 4 ½ cups

My “Veggie Table” column in today’s “Flavor” section of the Virginian-Pilot featured Super Bowl snacks that, as the headline read, were “Super Dips without a Super-Size Calorie Count.”

For a lot of folks, the Super Bowl, or “Supper Bowl,” is a New Year’s Resolution buster if you resolved to eat more healthily or lose a few “LBs” in 2010.

But, no worries, you can have your favorite game night dips and eat them too. I’ve cleaned up two all-American favorites: cold spinach dip and hot queso con carne dip. Both are so flavorful and filling—thanks to loads of lean animal-free protein—that you can call them dinner. Plus they are packed with nutrition and are calorie-conscious to boot. In fact, the spinach dip is fat-free.

In this post, I feature my queso dip, the base of which comes from The Ultimate Uncheese Cookbook by Jo Stepaniak. I started with her “Warm Cheez Wiz Sauce” recipe and kicked it up. Essentially, her sauce is like a béchamel only with the addition of nutritional yeast (not an active yeast) which imparts a nutty and “cheesy” flavor, miso and a few other ingredients to create a nice flavor and texture. It doesn’t exactly duplicate melted processed cheese, but you might think it’s even better. It’s certainly better for you. To this base, I add sautéed onion, hamburger style soy crumbles, corn, Ro-tel tomatoes with green chilies, a couple of southwestern spices and a few squirts of fresh lime juice. I serve the addicting concoction right in the skillet I make it in for a down-home no-fuss presentation.

For a marriage made in football heaven, serve this dip with my Vegan Fat-Free Spinach-Bean Dip.

Vegan Queso con Carne Dip

1 tablespoon olive oil
½ of a small to medium yellow onion, finely diced
12 ounces Meal Starters Grillers Recipe Crumbles (hamburger style soy crumbles) or the equivalent of another brand
1 cup fresh or frozen corn kernels
½ cup flour (any kind, but I used whole wheat)
½ cup nutritional yeast flakes
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon hot or sweet paprika
¼ teaspoon ground coriander
¼ teaspoon garlic powder
¼ teaspoon dry mustard
2 cups water or plain or unsweetened soy milk (I used 1 cup of each)
¼ cup olive oil
1 teaspoon light or chickpea miso
1-10 ounce can Ro-tel diced tomatoes and green chilies (I used “mild”)
Juice of ½-1 lime
Coarse sea or kosher salt to taste
Optional garnish: chopped fresh cilantro

In a large cast iron skillet over medium-high, heat the first tablespoon of olive oil to shimmering. Add onion and sauté, stirring frequently, until softened. Add soy crumbles and cook until warm through. Then add corn and do the same. Turn off heat and set mixture aside. Make “cheese” sauce: In a medium saucepan, combine flour, nutritional yeast, and next 6 spices. Gradually whisk in the water and/or milk, olive oil and miso. Cook over medium heat, stirring almost constantly with a whisk until bubbly, thick and smooth. Return soy crumble mixture to medium heat and pour “cheez” sauce over. Stir to combine. Add tomatoes and lime juice and continue stirring and heating until entire mixture is bubbly and flavors are combined. Check for salt and add if needed. Garnish with cilantro if desired and serve hot with your favorite dippers.

Source for plain “Cheez Wiz” dip base: The Ultimate Uncheese Cookbook by Jo Stepaniak