December 22, 2014December 21, 2014 by betsy

Vegan Fresh Fennel and Cranberry Chutney

Today, I woke up and suddenly realized that–having been preocupied for the last week–I had a little leftover fresh produce in the fridge, but I’m headed out of town for a week, and it would spoil before I returned.

Invited to a Christmas luncheon at noon, I decided to whip together a couple of things to give as gifts to the other guests. Fortunately, I had a set of 4 ounce canning jars that were perfect filled with the chutney, tucked into small gift bags with an additional jar of Vegan Corn Maque-Choux, a little tissue, and simple little bird ornaments that I also whipped together using recycled Kleenex boxes with beautiful patterns.

It was a busy morning, as I still got to yoga at 9:30 (well, 9:40!), and to the lovely luncheon at the home of close friend, Trish Pfeifer! (Stay tuned for some of her delcious recipes!)

1 tablespoon olive oil

1 medium yellow onion, diced

1 1/2 cups diced fresh fennel (1 bulb + a little bit of the stalks)

Sea Salt

2 to 3 large cloves garlic, minced

1 1/2 cups fresh cranberries, rinsed and drained

1/2 cup turbinado sugar

1/2 cup water

2 tablespoons apple cider vinegar

1/2 cup dry white wine (I used pinot grigio)

In a large cast iron skillet, heat olive oil over medium-high. Add onion, fennel, and a pinch of salt, and saute, stirring frequently, for about 5 mintues or until softened. Add garlic and saute, stirring, for about 30 seconds. Add cranberriesa and sugar, stirring until dissolved. Add water and vinegar and cook, stirring frequently, until most of moisture is evaporated, or about 10 minutes, lowering heat if necessary. Stir in wine, and let simmer, still stirring frequently, for anoter 10 minutes or until thick and pulpy. Adjust salt, sugar or vinegar if desired. Remove from heat, let cool, place into an airtight containers(s), and tie with ribbon and a star anise, if desired.

December 21, 2014 by betsy

Vegan Spiced Cranberry-Orange Tarts in Phyllo Shells

My dear artist friend, Sheila Giolitti’s, cranberry tarts were delicious at an intimate Christmas luncheon I was privileged to attend yesterday. Try these festive two-bite desserts at home: the filling was basically homemade cranberry sauce–just use the recipe on the back of the bag of cranberries–with orange zest and spices–use ground cinnamon, ginger, cloves or whatever you liked–spooned into purchased and baked phyllo shells (buy them frozen; most brands are vegan, but check the ingredients). Flaked coconut was the perfect snowy topping.

April 22, 2014April 22, 2014 by betsy

Vegan “Peeps” (Chocolate-Dipped Almond Paste-Stuffed Date “Birds” Complete with a Cashew Beak)–Perfect for Spring!

Yield: 8 Peeps

These “Peeps” that I created–which I think look more like Toucans!–were inspired by “Ugly Ducklings” sold at a local Mediterranean restaurant called Azar’s.

I wanted to take the store-bought ones to an Easter dinner on Sunday, but the restaurant was closed and I could find no recipe, so I decided to “wing it,” so to speak. Fortunately, the ingredients are few.

I’m so glad I did, as they are super simple and so unique! I apologize for not having them ready to share with you in advance of Easter, but they are nice for spring in general, and certainly next year!

Resting in decorative cupcake liners and tucked, along with softly colored wooden eggs, into their straw nest, they looked peepin’ adorable and were also a rave in the taste department!

They seem especially appropriate for spring, but the ingredients are pretty season-less, so enjoy all year when a festive presentation and a little decadent bite is in order.

Approximately 1/2 cup (or slightly less) almond paste (I purchase it in a can on the baking aisle of the grocery store)

16 pitted dates, opened out (be sure to use fairly moist ones)

1-9 or 10 ounce package vegan chocolate chips

8 whole roasted and lightly salted cashews

Line a baking sheet with parchment paper or Silpat. Using your fingers, mold a scant tablespoon of almond paste into an egg shape. Moisten your fingers if your paste seems dry. Then press into one of the dates, pressing another date over the top to encase the almond paste inside, forming an egg or bird body shape. Continue with all remaining dates and almond paste. Cover and refrigerate them for about a half hour. Melt chocolate in microwave in a narrow deep bowl for ease of dipping. (For 9 to 10 ounces, I have found that 1 minute on full power, a slight stir, and then 20 to 30 seconds at full power, followed by a good whisking works in my microwave.) Pierce each date-almond paste ball with a toothpick. One at a time, dip them into the chocolate, covering completely, and place on prepared baking sheet. Remove toothpicks and “patch” hole with a dab of melted chocolate if need be. Then, one at a time, dip half of each cashew into the chocolate and attach it to the top of each “body,” slightly toward one end, with the cashew “beak” curving into the body and touching at each tip–chocolate toward the center–so that it is secure. Refrigerate for a half hour or until chocolate is hardened. Arrange as desired and serve.

Note: you will have some chocolate left over, but when it gets low, it is difficult to coat the date-almond paste balls.

February 28, 2014March 2, 2014 by betsy

Take a Stand…A Vegan Stuffed Standing Rib Roast, That Is!

DSCN2380 You will love my whimsical and novel take on a standing rib roast.

When I got the idea–in response to my aunt serving an actual standing rib roast for her holiday meal–I could find no other vegan standing rib roasts online, so I had fun creating my own.

Baked in a bundt pan with rosemary sprig “bones,” my version was just featured on the inimitable Nava Atlas’s Veg Kitchen website. “Like” VK on Facebook HERE.

It takes just a little more time in the kitchen than what most of us would prepare for a weekday meal, but it is perfect for a holiday–say, Easter or, of course the winter holidays–or a dinner party.

Just follow the link to my tasty and easy, but impressive, recipe for Vegan Standing Rib Roast with Shiitake and Kale Filling and Shiitake Gravy with your tongue firmly in your cheek!

November 5, 2013November 5, 2013 by betsy

Blooming Platter “Vegan Q & A Tuesday” with Caryn Hartglass + Caryn’s Vegan Baked Potato Pancakes (Latkes) Recipe

Based on Inside the Actor’s Studio host’s James Lipton’s famous “Q & A”–after the Proust Questionnaire–“Vegan Q & A Tuesday” is The Blooming Platter’s first Tuesday feature on a creative force in the vegan culinary world. Read more about “Q & A Tuesday” HERE.

Featured Force:

Caryn Hartglass

[See below for link to Caryn’s Vegan Baked Potato Pancakes (Latkes) recipe.]

Caryn Hartglass is the founder of Responsible Eating And Living (REAL) a nonprofit organization that combines science with practical knowledge from real life experiences to help people understand the affects of food choices on health and environment. Prior to REAL, Ms. Hartglass was Executive Director of EarthSave International. She has appeared on Dr. Oz, Geraldo At Large, 20-20 and CNN, and hosts the weekly IT’S ALL ABOUT FOOD show on the Progressive Radio Network. Ms. Hartglass, with Bachelor and Masters degrees in Chemical Engineering from Bucknell University, worked in the semiconductor industry for 20 years. A classically trained singer, she has performed in opera and musicals in the United States and abroad and has won two international voice competitions (France, South Africa).

More about Caryn, her nonprofit REAL, her radio show and her newest project The Swingin’ Gourmets can be found at the links below:

http://CarynHartglass.com

http://ResponsibleEatingAndLiving.com

http://prn.fm/shows/lifestyle-shows/its-all-about-food

http://SwinginGourmets.com

1. What is your favorite culinary word?

Aroma. I love returning home and smelling the aroma of the previous meal, the pleasant fragrance of teas, baked goods, soups, whatever has been prepared. I love the delicious smells while cooking – caramelized onions, a whiff of herbs and spices. Our neighbors always tell us they are envious of the aromas coming out from our apartment.

2. What is your least favorite culinary word?

Deboning! As someone who has not eaten animals in over 25 years, this term is unpleasant on so many levels. Just visualizing the process, I wonder how anyone could do it without thinking about who they are doing it to.

3. What about cooking turns you on?

Creating beautiful, delicious, nourishing, health-promoting dishes that people enjoy eating.

4. What about cooking turns you off?

Appliances that are supposed to be convenient with bad tasting results, like the Keurig Coffee and Tea Makers. I’ll take a French press and a tea pot any day.

5. What sound or noise in the kitchen or around the dinner table do you love?

The silence of people focused on eating something delicious. It’s best when there has been a lot of wonderful conversation, a dish is served and everything goes quiet.

6. What sound or noise in the kitchen or around the dinner table do you hate?

Complaining. I don’t like hearing people complain – about anything.

7. What makes you curse in the kitchen?

I move quickly in the kitchen, sometimes too quickly. I am very annoyed with myself when I skip a step or leave out an ingredient.

8. What cooking profession other than your own would you like to attempt?

Food manufacturing. My partner Gary and I are always talking about vegan products we would like to manufacture.

9. What cooking profession would you not like to do?

Working in a fast food, chain restaurant, (not vegan of course!) serving burgers, soda, greasy fries, junk food.

10. If heaven exists, what would you like to hear God say when you arrive at the pearly gates?

“You were right, it is all about food!”

Vegan Baked Potato Pancakes (Latkes), gluten-free

Just in time for Chanukah or “Thanksgivikah” since Chanukah and Thanksgiving fall on the same day this year, I offer one of my very favorite recipes, Baked Potato Pancakes. I am not a religious person but I love holidays and holiday foods. We’ve been making potato pancakes in my family for decades. First I figured out how to make them vegan, without eggs. Then I learned how to make them gluten-free. And finally I came up with a great way to may them without frying them and using all that oil! This recipe is so good I made a food show on how to make them. Recipe and food show video can be found HERE.

October 16, 2013October 16, 2013 by betsy

Vegan Savory Mexican Black Bean Cupcakes with Sweet Potato Frosting Made Go Dairy Free’s “Big List of Ghoulishly Good Dairy-Free Halloween Recipes” for 2013!

OLYMPUS DIGITAL CAMERA I am so excited for my Vegan Savory Mexican Black Bean Cupcakes with Sweet Potato Frosting to have made “The Big List of Ghoulishly Good Dairy-Free Halloween Recipes” for 2013 on the Go Dairy Free website!

I created this recipe last Halloween and I’ve never run across anything else like it before or since. Beautiful, but simple, these savory cupcakes are like eating your deliciously moist sides and bread all in one festive little package.

For the rest of the list of beverages, snacks, savories, and sweets, click HERE.

Happy Halloween!

March 15, 2013 by betsy

Vegan Grasshopper Pie–Happy St. Pat’s Day!

Vegan Grasshopper Pies are a varied lot. Refrigerated, frozen, made from mint ice cream…made from spinach(!), they cover the gamut.

My brand new recipe created in celebration of St. Pat’s Day is as much like the traditional icebox pie as I could make it, complete we Creme de Menthe and Creme de Cacao (don’t worry: both are vegan!).

Click over to One Green Planet–how appropriate!–right HERE for the delicious recipe!

Happy St. Pat’s Day!

December 22, 2012December 22, 2012 by betsy

Beautiful Holiday Dessert: Vegan Apple, Pear and Dried Apricot Crisp with Chai-Scented Streusel Topping

Yield: 8 servings (easily halves)

My fellow vegan cookbook author friend, the gifted and generous Bryanna Clark Grogan, mentioned making an apple crisp to take to a friend–along with a lasagna!–in a recent email. I told her that I rarely allow myself to make crisps, cobblers and such, as I don’t know when to stop eating them. They just go down so easily with their tender filling and crunchy topping.

But, alas, she “planted the seed” and I couldn’t resist, especially since I had all of the ingredients on hand, and since Hurricane Sandy was pelting our coast at the time making venturing outside unappealing at best. I had inadvertently neglected to post it back then, but decided to now, as I think it would make a beautiful and welcome addition to your holiday table.

Lately I’ve seen several recipes for chai-flavored this and that, which sounded perfect for this cool and drizzly day. So, I decided that my Crisp’s streusel-like topping would be infused with all of those warm chai spices, including the somewhat surprising black pepper. I found my ratio of spices quite delectable, but feel free to experiment, as proportions vary widely, at least in the recipes I consulted, so that I ultimately decided to create my own.

Wow! The aroma in our kitchen was particularly inviting! I think you’ll love the tanginess and slight chewiness of the dried apricots playing off of the otherwise creamy and sweet–but not too sweet–apple and pear filling. And the gentle heat of the black pepper is perfect in the mix.

Enjoy with vegan vanilla ice cream or your favorite vegan whipped “cream”! I would love for you to try my “invention” of Vegan Whipped “Cream” published in November by VegNews (thanks VN food editors!). It is unlike anything else I’ve seen published in print or online. Very exciting…and you will love it. Just be sure to “whip it good”! (Bryanna was my co-tester for this recipe and when she gives something a “thumb’s up,” you KNOW it’s the best.)

I hope you have the bloomin’ best holiday ever!

2 tablespoons olive oil (you may substitute vegan butter, but there is a fair amount of vegan butter in the topping)

2 large apples (any sweet-tart variety recommended for cooking), stemmed, cored, and cut into 1/2 to 3/4-inch pieces

2 small pears, stemmed, cored, and cut into 1/2 to 3/4-inch pieces

1/4 cup natural sugar

1 tablespoon + 1 teaspoon fresh lemon juice

Pinch of sea salt

1/2 cup chopped dried apricots (about a 1/4-inch dice)

1/4 cup unbleached all-purpose flour

Chai-Scented Streusel Topping (recipe follows)

Accompaniments: vegan vanilla ice cream or vegan whipped “cream”

Oil 8 1/2-cup ramekins, place them on a baking sheet, and set aside. Preheat oven to 350 degrees. In a large cast iron skillet set over medium-high, heat olive oil to shimmering. Add apples, pears, sugar, lemon juice, and a pinch of salt. Saute, stirring frequently, for about 3 minutes, or until tender and just starting to break down. Add apricots and cook, stirring, one minute more. Turn off the heat and stir in flour just until well-incorporated. Divide the mixture evenly among ramekins and top with Chai-Scented Streusel by breaking it into small moist clumps almost completely covering the top surface of the filling. Place the tray of filled ramekins on the center rack of the oven and bake for 20 minutes or until filling is bubbly and streusel is golden brown. Remove the pan from the oven and cool 5 to 10 minutes before serving accompanied by ice cream or whipped “cream.”

For the Chai-Scented Streusel Topping:

3/4 cup unbleached all purpose flour

Optional: 1/2 cup old fashioned oats (I didn’t have any or I would have added)

2 teaspoons ground cardamom

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground black pepper

1/2 cup natural sugar

1/2 cup pecan pieces

1/2 cup vegan butter

Combine all dry ingredients in a medium-size bowl. Break butter into pieces and work into dry ingredients with your fingers until well-combined. Avoid over-working or butter will melt from the heat of your hands.

December 18, 2012December 19, 2012 by betsy

The Blooming Platter All Girls 12th Annual “Christmas, Chanukah, Curry & Cakes 2012”–Vegan Hors d’ouevres and Holiday Swap

12/12/12 marked the eve of the 12 anniversary of my annual “Christmas, Chanukah, Curry & Cakes” party. That’s a lot of twelves!

Each year, about 20 or more (not 12) of my “peeps” gather at Joe’s and my home on the second Wednesday of December for some holiday cheer. For ten years, the format was a veg curry dinner–with lots of fun toppings–and gifts for all. Nobody was complaining…quite the opposite: it was a much-anticipated get-together.

But, last year, I decided to shake things up a bit by hosting the annual fete as a “swap” of new or gently used items no longer needed or wanted. It was such a hit–we all got so much holiday swapping done!–that I did it again this year and probably for the next ten! You can read all about last year’s party, including simple directions for hosting your own swap and the vegan menu with some dishes from The Blooming Platter Cookbook, HERE.

For this year, I changed all but one dish–the Indian Saag Dip–to create the following menu:

*Indian Saag Dip with Rice Crackers

Roasted Pumpkin with Pepita-Sage Pesto

(served with toothpicks)

The Blooming Platter Tofu Egg Salad with Melba Toast Rounds

*Brie with Red Grape Chutney atop “Everything” Crackers

**Red Velvet Shortbread Cookies with Dark Chocolate Drizzle & Sugar Pearls

Organic Cava

*From The Blooming Platter Cookbook (Note: I didn’t wrap the brie in pastry and bake it. Rather, I spread the chilled “cheese” on a serving platter and topped it with a different chutney than that in my cookbook. For a similar result, you could substitute red grapes in the recipe in the cookbook recipe.)

**This delicious and simple recipe is not yet posted–sorry!