August 20, 2023August 20, 2023 by betsy

Sizzling Summer Salads (vegan & plant-based)

Get your salad on!

As part of my tasty work with Tofutti, we create the occasional not-to-be missed FREE eCookbooks, a curated collection of favorite recipes, all with photos, in keeping with a theme. As mentioned previously, life and work prevented me from staying current on my beloved The Blooming Platter website, but I’m back!

And I am proud to share our Simple, Sizzling Summer Salads before summer is over. Where I live in Coastal Virginia, we definitely have a few more weeks of summer-like weather ahead of us…and it’s been a hot one until Mother Nature decided to grant us some reprieve just this weekend. (To access and download simply click on the linked title.)

But, let’s be honest: we are fortunate to have at our fingertips a wealth of summer season ingredients year-round and these salads will certainly satisfy 12 months of the year. So, beat the heat with this selection of simple-salads-with-a-twist…or just enjoy whenever the mood strikes. A colleague at the school where I teach taste-tested the entire set–she teaches in the summer and I started a tradition three years ago when I was hired to bring her lunch–and received a hardy and “hearty” thumbs-up.

Released for July 4, each salad honors one of the immigrant cultures that has helped make America what it is:

Chinese Chili Crisp Slaw
German Roasted Potato & Sauerkraut Salad with Maple Caraway Dressing
Creamy Greek Salad
Indian Broccoli, Cauliflower & Eggplant Salad with Creamy Chutney Dressing
Italian White bean, Peach & Mint Salad with Creamy Lemon Dressing

These easy recipes are all prepared with Tofutti Better Than Sour Cream. Tofutti makes my favorite non-dairy sour cream (not to mention cream cheese, ricotta, and ice cream), but feel free to substitute, though non-dairy products batched by different companies all vary in taste and texture and my recipes have only been tested with Tofutti. If you would like to purchase Tofutti products online so you always have them at the ready, visit Plantx.

Happy Last Gasp of Summer!

~Betsy

April 6, 2022April 6, 2022 by betsy

Whole Roasted Cauliflower with Indian Spices (vegan & plant-based)

Whole Roasted Cauliflower is my new favorite dinner: nutritious, delicious, gorgeous, and so low in calories and fat! This photo is from Tuesday night dinner with friends, but it is impressive enough for the centerpiece of a holiday feast.

Yet, it is also quick and easy. Though it bakes quite a while at 65 minutes, that is all hands-free time.

After removing the stem from the whole head of cauliflower–but not so much that the florets detatch–I blend 6 tablespoons hummus with sea salt and the spices of my choice.

This one was Indian so I used about 1/2 teaspoon each cardamom, coriander, curry powder, and turmeric. Then I rub the paste all over and under, place the cauliflower stem down in an oiled 8-inch gratin dish or metal baking pan for better browning, bake at 400 for 45 minutes covered, uncover, and bake for 20 minutes more.

Lastly, I top in a variety of ways. For this one, I heated together purchased onion jam (a “Burger Topper” I found at Kroger) with mango chutney I had on hand and sprinkled with finely chopped nuts, chives, and Everything Bagel Seasoning. I have also made a “yumtious” Middle Eastern iteration (see previous post).

I was a little late to the whole roasted cauliflower party, but I am making up for lost time!

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #thebloomingplatter #cauliflowerrecipes

October 31, 2021October 31, 2021 by betsy

Quick & Tasty Pakora-ish Onion Fritters (vegan, plant-based, gf)

Yield: 4 fritters (easily multiplies)

The larder was pretty bare but I needed a bite of lunch that was plant-based, interesting, satisfying, and beautiful. We had yellow onion and one tablespoon of chickpea flour which was was about all I needed for a lite vegan lunch on the fly. But these would be tempting appetizers as well.

1/2 yellow onion, sliced into slivers

1 tablespoon chickpea flour

3/4 teaspoon baking powder

1/2 teaspoon sea salt

1/4 teaspoon ground cumin

2 tablespoons water

Garnishes: chutney, plant-based raita, cashews, mint leaves, cilantro, etc.

With a fork or spoon, combine all ingredients in a medium bowl. Heat skillet sprayed liberally with nonstick spray over medium heat. Divide divide fritter batter evenly into 4 disks a couple inches apart. Cook for a minute or 2 on first side, flip with a spatula, and cook a couple minutes more. Serve warm, garnished as desired.

July 3, 2021July 3, 2021 by betsy

Carrot-Cabbage Pakora–Simply Satisfying (vegan & plant-based)

Yield: 1 serving as a meal, 2 as apps (easily multiplies)

Craving pakora after seeing them promoted on a social media website of a favorite restaurant, I decided to make my own with ingredients I had on hand. These go together in a flash and taste like you labored for hours.

While you make the pakora batter, heat scant 1/2 inch vegetable oil in large skillet over medium to medium high heat u til shimmering g on the surface.

1/4 cup shredded cabbage (any color)

1/4 cupshredded carrot

1/4 cup very thinly sliced yellow onion

1/4 cup all purpose flour

1/4 cup water

1/4 teaspoon sea salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon curry powder

Accompaniments: chutneys like cilantro, mango, mint

Garnish: sliced green onion

In a medium bowl, mix together all ingredients, except accompaniments and garnish with a fork. Create 4 mounds in skillet using 1/4 of batter for each. Gently press tops with a spatula and cook a couple of minutes or until golden brown. Adjust heat if cooking too slow or fast. Gently flip and brown on reverse. Remove to paper towels to drain and serve immediately with accompaniments and garnish.

July 2, 2020July 2, 2020 by betsy

Blooming Onion and Cabbage Indian Bhaji–Similar to Pakora (vegan & plant-based)

Yield: 8 to 10

Bhaji, which is very similar to pakora, only made with water, is an addicting Indian street food and you will soon see why! Not only are they scrumptious, but they are simple to prepare.

Indian has long been one of my very favorite cuisines. My traditional-ish version can be pan fried in a skillet for more of a fritter appearance, as in the photo, or deep fried for more of a free-form appearance.

Either is divine with the former being just a tiny bit trickier to cook through without over-browning one side. That is easily solved, however, by not allowing the fritter to be too thick.

Blooming Onion and Cabbage Indian Bhaji

1 small onion halved and thinly sliced
1 cup thinly sliced cabbage (I purchase it already sliced)
1 teaspoon salt
1 large clove garlic, minced
1/2 teaspoon minced ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam marsala
1/2 teaspoon baking powder
1/2 cup chickpea flour
1/4 cup water
Approximately 4 to 6 tablespoons oil for frying
Accompaniments: Your favorite chutneys, e.g. mango and cilantro-mint

Line a plate with paper towel. In a medium bowl, combine all ingredients, except oil and accompaniments, with a fork until completely blended. In a large cast iron skillet, heat 2 to 3 tablespoons oil over medium heat. Using a tablespoon, dollop 5 similarly sized mounds of batter into oil, pressing gently on the tops to make approximately 1/2-in tall, but leave the form somewhat irregular. Cook for a couple of minutes, lowering heat if necessary, until golden brown. Flip and repeat. Remove to paper towel-lined plate and repeat process starting with heating 2 to 3 more tablespoons oil. Adjust heat as necessary during cooking process to prevent burning. Serve right away with chutneys of choice.

#veganpakora #veganbhaji #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedpakora #plantbasedbhaji #veganIndianfood #plantbasedIndianfood

June 29, 2020June 29, 2020 by betsy

Indian Spinach and Chickpeas (vegan & plant-based)

Yield: 2 large servings or 3 to 4 with sides

Pantry and fridge staples and about 20 minutes are all you need to put together this creamy, fragrant, addicting, and super healthy dish that is sure to become a “staple.”

1/2 cup water

1/2 teaspoon sea salt

1 medium onion, cut into large dice

1 large garlic cloves, minced

1 teaspoon minced ginger

1 teaspoon ground cardamon

1 teaspoon ground cumin

1/4 to 1/2 teaspoon ground turmeric

1-15.5 ounce can diced tomatoes

1 small can diced mild green chilies

2 large handfuls fresh baby spinach (about 4 lightly packed cups)

1-15.5 ounce can chickpeas, rinsed and drained

2 tablespoons vegan half-and-half (e.g. Silk or Ripple brand)

Optional garnish: lightly roasted and salted cashews

Optional accompaniment: cooked basmati rice

In a large cast iron skillet, bring salted water to a simmer. Add onion, garlic, ginger, and spices, and saute, stirring occasionally, until onion is tender. Add tomatoes and chilies, and heat through. Add spinach and cook, stirring, until spinach is wilted. Add chickpeas and half-and-half, and simmer for 10 minutes or so until flavors are melded. Serve alone or with basmati rice.

#plantbasedIndianfood #veganbasedindianfood #vegancurry #plantbasedcurry #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

January 4, 2019 by betsy

Vegan Pumpkin Coconut Curry Soup

For the 18th (!) Annual Christmas, Chanukkah, Curry, and Cakes Party & Swap for some 25 of my girl tribe, I kept the menu simple, healthful, beautiful, and delicious.

This one time buffet dinner morphed into a cocktail party-swap a few years back and then, last year, into a moveable feast and swap featuring curried pumpkin soup. Soup is self-serve from the stove, but I make it festive with a buffet of toppings. This year’s tasty accompaniments were vegan blue cheese-chutney cole slaw, quartered persimmons, and vegan sugar cookies. Oh, and wine. Lots of wine.

This year’s soup creation was superior to last and I am pleased to share it with you, as I wouldn’t change a thing.

Vegan Pumpkin Coconut Curry Soup

Yield: 10 cups

1- 29 ounce can pureed pumpkin

1-15.5 ounce can lite coconut milk

1-30 gram package Jaswant’s Kitchen Chana Masala seasoning packet or the equivalent (you may prefer less–it is spicy)

4 cups vegetable stock or broth

Toppings bar: grated coconut, sliced green onions, roasted pumpkin seeds, dried cranberries or cherries, etc.

Whisk together all ingredients except toppings in a large soup pan or Dutch oven and bring to a simmer over medium to medium-high heat. Simmer, stirring occasionally, until heated through. Serve topped as desired.

June 21, 2017June 22, 2017 by betsy

Vegan Indian Chickpea, Spiralized Zucchini, and Cashew Salad

Yield: 8 servings

This beautiful protein-packed Indian spice-infused vegan salad is my new summer crush. I want us to be together day and night. And when we do, it’s difficult to cool us off.

1/2 cup vegan mayonnaise

1 1/2 ounces prepared Indian seasoning for red lentil dal (I use Jaswant’s Kitchen brand from Whole Foods, but feel free to substitute)

Juice of 1/2 large lemon or lime (I used a lemon)

2 tablespoons fresh cilantro leaves

4 cups spiralized zucchini (I purchase

2 cups raw cashews

1 can chipckpeas, rinsed and drained

6 celery hearts, diced

2 large green onions, both white and green parts, thinly sliced

Optional garnishes: halved tri-color cherry tomatoes, roasted and lightly salted cashew halves, fresh cilantro sprigs

In a small bowl, whisk together vegan mayo, spice mixtures (Jaswant’s come in two tiny pouches), lemon or lime juice, and cilantro.

In a large bowl, gently toss together remaining ingredients, spoon dressing over the top, and toos to combine. Serve garnished as desired with tri-color cherry tomatoe halves, cashews, and/or fresh cilantro.

June 16, 2017 by betsy

Vegan Indian Channa Masala Chickpea Salad

Yield: Serves 6 to 8

This favorite Indian chickpea dish just got chilled out. Packed with layers of irresistible flavor and nutrition, it is my new summer crush.

Craving Indian food in the 95 degree recent heat wave, I wondered if I could get all of the flavor without the cooking process by stirring a prepared dry spice mix, meant to be simmered, into vegan mayo and using it as the dressing for a chickpea salad.

The answer is a resounding yes!

I chose Jaswant’s Kitchen brand from Whole Foods. It is tasty, vegan, gluten-free and, though rated only two chili peppers, it is still quite spicy.

In fact, that is how my chickpea salad came to include other ingredients and serve so many: I wanted to tame the spice. In the end, it is perfectly balanced and all the better for the addition of spiralized veggies and raw cashews.

Note that most spice blends contain plenty of salt, so you won’t want to add any. And you will want to use raw unsalted cashews.

3/4 to1 cup vegan mayo
About 1 1/2 ounces Channa Masala seasoning or your favorite prepared Indian spice mix (be sure it is vegan; I use Jaswant’s Kitchen brand from Whole Foods, but use another flavor or brand if you prefer)
Optional: Juice of 1/2 large lime
2 cups roasted spiralized vegetables, cooled (I use a combination of butternut squash and turnip)
1 can chickpeas, rinsed and drained
2 cups raw cashew halves and pieces
6 celery hearts, finely diced
2 large green onions, thinly sliced (both white and green parts)
1 to 2 tablespoons cilantro leaves, chopped if desired
Garnishes: cherry tomatoes, shaved coconut, and/or cilantro sprigs

In a small bowl whisk together 3/4 cup mayo and seasoning mix. Set aside.

In a large bowl, combine all other ingredients, add mayo mixture, and stir gently to combine. Incorporate remaining 1/4 cup mao if needed. Serve garnished as desired.