September 21, 2024September 24, 2024 by betsy

Creamy Hot Chili Crisp Alfredo (vegan/plant-based)

Photo note: I didn’t bother to stage a photo because we wanted to dive in on a Friday night at the end of a full week. So this shot is of a real dinner on a real table: rustic but lovely enough for company. And the flavor will send you!

Inspired by a vegetarian dish in the New York Times, this creamy, decadent-tasting, and nutritional powerhouse of a one-dish meal became an instant go-to using my favorite condiment: hot chili crisp! And it is vegan and plant-based, natch.

I subbed coconut milk + cornstarch for cream and vegetables for the pasta–spiralized butternut squash and riced cauliflower–along with the spinach. Feel free to use the vegetables of your choice or even cooked pasta (about 2 cups) as in the original recipe. I am just not a big pasta fan, yet I wanted the look, so I use the spiralized squash; zucchini would be nice, too. And, I use frozen vegetables to avoid food waste from unintentional spoilage.

Creamy Hot Chili Crisp Alfredo (vegan & plant-based)

1 tablespoon plant-based butter
2 tablespoons hot chili crisp (found in jars in Asian section of international aisle in grocery store or Asian markets)
1-13.5 ounce can lite coconut milk
1 tablespoon cornstarch
3 to 4 ounces fresh baby spinach
12 ounces frozen spiralized butternut squash, cooked according to package directions (I microwave)
10 ounces riced cauliflower, cooked according to package directions (I microwave)
1/3 to 1/2 cup plant-based parmesan or feta (I like Follow Your Heart)
Optional garnishes: more parmesan/feta and pinenuts, toasted or not

In large skillet over medium heat, melt butter and whisk in hot chili crisp. Lower or raise heat as necessary throughout cooking process. Whisk in half coconut milk. Whisk cornstarch into remaining coconut milk in can and whisk into mixture in skillet. Heat through. Add cheese and stir until almost melted. Add spinach and stir until wilted and distributed. Gently fold in noodles and cauliflower and cook, stirring, until heated through. Serve in bowls garnished as desired.

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July 11, 2024September 21, 2024 by betsy

Black Bean & Hominy Soup–An Asian-Mexican Explosion (vegan & plant-based)

On a school architecture trip to Chicago in May, I had occasion to slip into Seoul Taco for a tofu taco, which served to solidify my love of Asian-Mexican fusion cooking. So, with our turn to host our Starlight Supper Club coming up in June and my husband Jonesin’ for bulgogi b*** in lettuce wraps–mushrooms for me and the vegetarians–we settled on an Asian-Fusion menu.

Bob and I hosted this thrice-annual fete on a weeknight so my cousin visiting from Houston could join the clan, most of whom he had met previously. I am out of school for the summer, but he and I had a day hike planned that Wednesday, so my contributions needed to be quick and fuss-free. To fit the bill, I whipped up this unforgettable soup loved by all–even Bob–and a delectable Miso Blackberry Quick Cobbler, which I will share in another post.

Our Supper Club always serves buffet style no matter which one of the three couples hosts and no matter the menu, so in the soup went to our stainless steel “crockpot” on low for a streamlined and attractive serving solution.

However and to whomever you serve it, you will definitely want to add this one-bowl wonder to your repertoire:

Black Bean & Hominy Soup

Yield: 8 servings

1 tablespoon olive oil
1 small onion, diced, or about 1 cup
2 stalks celery, diced, about 1/2 cup
1 carrot, diced, about 1/2 cup
2 medium red, orange, and/or yellow bell peppers, diced, about 2 cups
Pinch sea salt
3 large cloves garlic, minced
1 tablespoon Asian chili crisp
1 tablespoon, minced ginger
2 teaspoons vegetable soup base or 1 large vegetable bouillon cube
2 teaspoons soy sauce
2-15 ounce cans black beans with juice
2-15 ounce cans, hominy, drained (we like the yellow for color)
10 ounces riced cauliflower, cooked (we buy a frozen package and cook it in its package in the microwave, per directions)
2-15 ounce cans fire-roasted diced tomatoes with juice
2 cans coconut milk (lite or regular)

Garnishes: plant-based sour cream, candied peppers, roasted & lightly salted ppumpkin seeds

In Dutch oven or large heavy-bottomed pot, bring olive oil to a sizzle over medium heat. Add onion, celery, carrot, bell peppers, and pinch salt and saute, stirring frequently, several minutes, until softened. Adjust heat if necessary. Add garlic and saute 30 seconds, stirring continually. Stir in remaining ingredients in order and let simmer 20 to 30 minutes, stirring occasionally, until flavors are married. Serve warm in bowls or mugs (pictured), garnished as desired.

Reese Lusk of **Lusk Studios** about to Get his Asian-Fusion On!

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July 11, 2024July 11, 2024 by betsy

Pumpkin & Coconut Milk Bisque (vegan/ plant-based & gf)

Pumpkin & Coconut Milk Bisque (vegan/ plant-based & gf)

Yield: 4 servings

I am a year-round soup lover, even when it is scorching hot outside, because soup is a quick and flavorful meal in a bowl that is hydrating and beautiful. Pureed pumpkin and lite coconut milk make this one creamy and golden, but the vegetables provide plenty of texture and a nutritional punch. Layering on the garnishes turns each bowl into an extravaganza, best scooped with a warm tortilla.

1 tablespoon olive oil
1 yellow onion, diced
1 large bell pepper, any color, diced (I use 1 cup diced bell pepper of 3 different colors)
Pinch sea salt
1-15.5 ounce can fire roasted tomatoes with juice (I like to use the variety with garlic)
1-15.5 ounce can pureed pumpkin
1-15.5 ounce can lite coconut milk
1-10 ounce frozen package riced cauliflower, cooked according to package directions (for this recipe, I choose a lime and cilantro version)
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground turmeric
Additional sea salt plus freshly ground black pepper to taste
Water to thin as desired

Accompaniment: warm tortillas (gf if desired)
Garnishes: Plant-based sour cream (I like to melt it in microwave for drizzling), chili oil, black bean and corn salsa, fresh cilantro, lime wedges, roasted and lightly salted pumpkin seeds

In Dutch oven or large heavy-bottomed pot, bring olive oil to a sizzle over medium heat. Add onion, bell peppers, and pinch salt and saute, stirring frequently, several minutes, until softened. Adjust heat if necessary. Stir in remaining ingredients in order and let simmer 20 to 30 minutes, stirring occasionally, until flavors are married. Serve in large bowls with warm tortillas, garnished as desired.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #tofutti #foodstylist #recipedeveloper #foodphotography #vegansoup #plantbasedsoup #pumpkinsoup

June 13, 2024June 13, 2024 by betsy

10-Minute Riced Cauli & Kimchi: a Summer Obsession

If lite, nutritious, colorful, and filling is your jam, this dish–warm or cold–is ready to devour in 10 minutes…you’re welcome! Plus the texture contrasts and bursts of layered flavors makes this “throw together” exciting to eat and share.

I can eat an entire recipe when famished, but it should serve two. I doubled the recipe for a luncheon with a pair of dear friends yesterday–they are retired and I am on summer break–and we had one serving left over (which will be my lunch today).

To my delight–and surprise in one case–they both asked for the recipe.

I hope you will enjoy this dish often this summer as I already have! When I dreamed it up while trying to devise a dish to go with my husband’s bulgogi for an upcoming supper club party, it quickly became my go-to.

Enjoy!

-Betsy

10 ounces frozen riced cauliflower, steamed in the bag in the microwave for 5 to 6 minutes, according to directions

2.5 ounces baby spinach, wilted for about two minutes in bowl in microwave

2 tablespoons non-dairy cream cheese, flavored or not (I use Tofutti “Smoke”)

1/2 cup mild kimchi with vegetables (I use Cleveland brand from Harris Teeter; in Eastern VA and NC, it is in the cold case in the produce section where vegan items hang out)

1 tablespoon chili crisp (more or less to taste)

Garnishes: Peanuts, sliced scallions, sesame seeds–I like “tuxedo” (black & white mixed)–and optional carrot chip

Stir together cauli and spinach with cream cheese until melted. Stir in kimchi and chili crisp, reheat if necessary, or chill, and serve garnished as drsired.

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

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!

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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.

November 29, 2021November 22, 2024 by betsy

Thanksgiving Leftovers Idea #2: Corn Pudding Stuffed Bell Peppers (vegan & plant-based)

Thanksgiving Leftovers Idea #2

Corn Pudding Baked in an Orange Bell Pepper at 350 for 25 Minutes

I topped mine with leftover Whipped Cauliflower with Lemon Zest, Cranberry Sauce, and Roasted and Lightly Salted Pepitas. Such a cozy quick meal after a packed day on a chilly night.

October 5, 2021October 5, 2021 by betsy

A Luscious Crossing of Cultures: West African-Inspired Lentils with Middle Eastern-Inspired Chickpeas (vegan &plant-based)

West African-Inspired Red Lentils with Middle Eastern-Inspired Chickpeas

Yield: 4 main dish servings

This magical crossing of cultures is deeply flavorful and deeply satisfying.

Note: Zaatar, sumac, and pomegranate molasses are available at Middle Eastern grocery stores and online.

West African Red Lentils

1 tablespoon olive oil
3/4 medium-large onion, peeled and diced
2 large cloves garlic, peeled and thinly sliced
Sea salt
1″ knob fresh finger, peeled and finely grated
1 tablespoon Berber spice
1/2 teaspoon ground cumin
Half of 15.5 ounce can fire roasted tomatoes
1 pound red lentils, rinsed and drained
3 cups vegetable broth
1-15.5 oz can Coconut milk, light or regular
Middle Eastern Chickpeas (recipe follows)
Garnish suggestions: Roasted and lightly salted cashew halves and pieces, vegan sour cream or substitute (I love Tofutti’s Vegetable Cucumber Dip, sometimes available at veganessentials.com), olive tapenade, olives, cucumber slices

In Dutch oven or a large soup pot with heavy bottom, heat olive oil over medium. Add onion and a pinch of sea salt, and saute, stirring frequently, until softened. Add garlic and ginger and saute about 30 seconds more. Add spices and fire roasted tomatoes and heat through, stirring occasionally. Add lentils and vegetable stock and cook approximately 12 minutes or until lentils are soft and most of moisture is absorbed or evaporated. Stir in coconut milk and heat until simmering. Adjust salt and other seasonings to your taste. Serve topped with Middle Eastern Chickpeas, garnished as desired.

Middle Eastern Chickpeas

1 tablespoon olive oil
1/4 medium-large onion, thinly sliced
2 large cloves garlic, peeled and thinly sliced
Sea salt
1″ knob fresh finger, peeled and finely grated
1-15.5 ounce can chickpeas, drained
Half of 15.5 oz can fire roasted tomatoes
1 tablespoon zaatar
1 teaspoon sumac
1 tablespoon pomegranate molasses

In large skillet with heavy bottom, heat olive oil over medium. Add onion and a pinch of sea salt, and saute, stirring frequently, until softened. Add garlic and ginger and saute about 30 seconds more. Add chickpeas, fire roasted tomatoes, and spices, and simmer together for a few minutes, stirring occasionally. Stir in pomegranate molasses and heat through. Adjust salt and other seasonings to your taste.

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