December 14, 2024December 15, 2024 by betsy

Bourbon Pecan Pie Bars or Tart (vegan, plant-based & gluten-free)

This was my contribution to our Friendsgiving at our dear friend and neighbor’s with her family and my bew favorite dessert.

But, I didn’t want dessert after our lunchtime feast, so I took some with us on a 90-mile drive to our weekend home in Southern Shores, NC, and enjoyed it the next day.

It travels well and is just as delicious plain with coffee or gussied up as a full-on dessert with plant-based ice cream or whipped topping and caramel sauce. Similarly, you can bake it in a straight-sided baking dish or a fluted tart pan for a fancier presentation.

For the Gluten-Free Crust:
2 cups gluten-free 1:1 baking mix
¼ cup natural sugar
½ cup melted coconut oil (or vegan butter)
Pinch sea salt

Preheat oven to 350 degrees. Spray a 9×9-inch baking pan with nonstick spray and line with parchment paper, allowing paper to hang over edges. Or use a tart pan sprayed with non-stick spray. In medium bowl, combine baking mix, sugar, and pinch sea salt. Add the melted coconut oil or vegan butterand stir the mixture with a fork until it forms a crumbly but moist dough. Press dough into bottom of prepared pan, spreading evenly with fingers or, my preference, bottom of a sturdy glass sprayed with nonstick spray. Bake 10 to 12 minutes. The edges may not turn golden, especially if using coconut oil.

For Pecan Filling:
1 cup maple syrup
1/2 cup brown sugar
1/4 cup full-fat coconut milk
2 tablespoons cornstarch
1 tablespoon ground flaxseed mixed with 2 tablespoon water in small cup or bowl (flax egg)
1 tablespoon bourbon
1 teaspoon vanilla extract
2 cups pecan pieces
1/2 cup or so pecan halves
Pinch sea salt
Toppings: plant-based vanilla or butter pecan ice cream, plant-based caramel sauce, and/or plant-based whipped topping, like Cocowhip

In a medium saucepan, combine maple syrup, brown sugar, and coconut milk. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to simmer. Reduce heat and simmer 3 to 5 minutes to thicken slightly. Whisk cornstarch into flax mixture to create a smooth slurry. Whisk slurry into syrup mixture, whisking constantly to prevent lumps. Cook, stirring frequently, for another 2 to 3 minutes or until the mixture thickens to a caramel-like consistency. Stir in pecan pieces, bourbon, vanilla extract, and pinch sea salt. Pour filling evenly over crust, using a wooden spoon or spatula to spread the pecans out evenly. Arrange pecan halves over top (I think diagonal rows are pretty). Bake 25 minutes, or until pecan filling is set and edges are slightly bubbling. Cover loosely with foil after 20 minutes if pecans are becoming too dark (so far, not necessary when I prepare them). Remove from oven and cool completely in pan. If using a tart pan with a removeable bottom, release by pressing on bottom from underneath and lifting out. Or lift them out of pan using parchment paper overhang.

Cool slightly or completely, cut into bars with a sharp knife, and serve topped as desired.

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June 14, 2024June 14, 2024 by betsy

Luscious Cherry Garcia Nice-cream (vegan & plant-based ice cream)

Yield : 2 servings (easily doubles)

Are you a “nice-cream” convert? You may be after tasting our take on Ben & Jerry’s Cerru Garcia ice cream.

This luscious vegan & plant-based dessert boasts all the decadence and none of the added sugar or fat.

Its creamy texture contrasts beautifully with the crunchy almonds and chocolate chunks while each bite of plump cherry delivers a sweet-and-tangy burst of flavor.

Freeze the bananas the day before you plan to serve. The most difficult part about it is deciding whether to enjoy it as soft serve or scoops!

RECIPE

3 medium-large bananas, peeled and cut into 1-inch pieces and frozen in an airtight container

Approximately 2 tablespoons unsweeted or plain non-dairy milk ( I use unsweetened soy)

Scant 1/8 teaspoon almond extract

16 cherries from can of cherry pie filling (I like Lucky Leaf: no corn syrup and only 100 calories per 1/3 cup)

Approximately 1/4 cup slivered almonds

Approximately 1/4 cup vegan chocolate chunks or chips

Topping: Nondairy whipped topping (I like Cocowhip)

Blend bananas, soymilk, and almond extract until creamy in high speed blender, food processor, or Nutri-Bullet (my choice). Stir in cherries, almonds, and chocolate chunks, and refreeze to desired consistency, about 30 minutes for soft serve. Serve in scoops topped with non-dairy whipped topping. For ultra-decadence, you can sprinkle with additional almonds and chocolate chunks or chips.

#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

December 16, 2017December 16, 2017 by betsy

Vegan Roasted Za’atar Spiced Pumpkin Seeds

If, like me, you find yourself in need of quick, no-fuss holiday gifts from your kitchen, you and your recipients will love my twist on a classic. The Middle Eastern flavor of za’atar curls up next to a hint of smoked paprika, garlic, and tamarind syrup for an intoxicating savory and slightly sweet flavor combination that is tantalizingly exotic, but not odd.

Za’atar is an aromatic Middle Eastern herb blend of earthy-lemony sumac, oregano, thyme, savory, and sesame seeds.

Package these seeds in pretty canisters or jars…or enjoy them warm right off the baking sheet.

Note: adjust spices if necessary to suit your palate.

4 cups raw pumpkin seeds (I purchased sprouted seeds at Whole Foods)

Non-stick spray

1 to 2 tablespoons olive oil

2 tablespoons za’tar

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Sea salt and freshly ground black pepper to taste

2 tablespoons tamarind syrup (sold at Middle Eastern markets)

Preheat oven to 350 degrees. Spray a baking sheet with non-stick spray (so that less oil is needed). Spread seeds out in an even layer. Drizzle with oil, sprinkle with remaining ingredients except tamarind syrup, and roast for 10 minutes or until lightly golden brown, stirring half-way through. Remove from oven, drizzle with tamarind syrup, stir well to distribute evenly, cool on wire rack, and package in airtight containers.

December 5, 2017December 5, 2017 by betsy

Best Vegan Salted Maple Brandy (or Bourbon) Pecan Pie
(Classic Texture)

If a traditional pecan pie–with even more pecans–is what you crave, this pie is perfection and as easy as, well, you know.

Most recipes call for 2 cups–or even just 1 1/2 cups–pecans. Why? Mine calls for 3 for the best filling-nut ratio. This is no time to skimp.

A week ago, I published my other favorite pecan pie, though that one has a more custardy texture, as it is made from a tofu and cornstarch-based custard. Bob the omni liked that one but he much prefers this one, which he eats with his chocolate ice cream that is always in the freezer. He did admit that another flavor of ice cream would be optimal.

So serve either pie with vegan vanilla ice cream and/or vegan whipped cream–perhaps a little drizzle of brandy or bourbon–enjoy, and then let us know what you you think. Happy Holidays!

Note: If you eschew booze, just replace it with 3 tablespoon water and 1 tablespoon of fresh lemon juice, as Veganegg has a somewhat pronounced, slightly savory, flavor that needs countered with the assertive flavor of alcohol or with an acid.

1 prepared vegan pie crust, homemade or purchased

1 1/2 cups pecan pieces

1 1/2 cups pecan halves

Non-stick spray

1/2 teaspoon sea salt

6 tablespoons Veganegg

3/4 cup water

1/4 cup brandy or bourbon

3/4 cup maple syrup

1 cup demerrera sugar

3 tablespoons melted vegan butter

2 tablespoons molasses (not blackstrap)

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 teaspoon sea salt

Topping: vegan vanilla ice cream, vegan whipped cream like So Delicious Cocowhip

Set out pie crust if frozen. Preheat oven to 350 degrees. Spread pecans in a single layer on a baking sheet, spray with nonstick spray, sprinkle with 1/2 teaspoon sea salt, and toast for 3 minutes. Remove from oven and set aside to cool.

In a large bowl, whisk together Veganegg with water and brandy or bourbon. Whisk in all remaining ingredients. Set aside 32 pecan halves and spread all the rest into pie crust. Sprikle with sea salt remaining on baking sheet. Place pie pan on baking sheet, pour filling evenly over the top. Decorate the top with concentric rings of pecan halves and bake for one hour. Pie will seem quite “loose” but will firm up as it cools. Because of this, you may need to gently reposition some of your decorative pecan halves.

Cool completely, cover, and chill for a couple of hours. Serve topped as desired.

November 28, 2017December 4, 2017 by betsy

Best Vegan Salted Maple Brandy (or Bourbon) Pecan Pie
(Custardy Texture)

I got inspired AFTER Thanksgiving to experiment with pecan pie. The one at our repast was not vegan, so I couldn’t partake.

On a recent trip to Duck, NC, Bob had a scrumptious pecan tart with bourbon ice cream and salted caramel sauce which I had to taste for research purposes. I felt the caramel sauce was overkill. And I knew I wasn’t going to make ice cream just due to time, so I added the booze to the pie and served the slices with purchased vegan vanilla ice cream. Yes, please.

The question for vegan pecan pie bakers is silken tofu or no? I say yes, as I was never a fan of syrupy pecan pie. So, I like the slightly more custardy texture of this one, which slices beautifully. I hope you do too.

As I mentioned, this pie is addicting served with softened vegan vanilla ice cream. And while I deemed the caramel sauce too much of a good thing, everyone will look the other way if you drizzle a hint more brandy or bourbon over the top.

1 prepared vegan crust
3 cups whole pecans
Coarse sea salt
6 tablespoons vegan butter
1 cup demerrera sugar
¾ cup maple syrup
1 tablespoon dark molasses
4 tablespoons cornstarch
2 tablespoons flour
½ teaspoon sea salt
3 tablespoons brandy or bourbon
Juice of half a medium-large lemon (about 1 1/2 teaspoons)
1 teaspoon vanilla
1 teaspoon almond extract
1 cup soft silken tofu
Optional: a few vegan chocolate chips
Flaky or coarse sea salt

Heat oven to 350 degrees. If pie crust is frozen, remove from freezer. Spray a baking sheet with non-stick spray, spread pecans in a single layer on sheet, sprinkle very lightly with sea salt, and roast in oven for 3 minutes. Set aside, but leave oven on.

In a medium saucepan, combine the vegan butter, sugar, corn syrup, molasses, corn starch, flour, and sea salt. Stir and cook over medium heat until mixture comes to a boil. Reduce to a simmer and cook, stirring, for another minute. Remove from heat and stir in brandy or bourbon, vanilla, and almond extract.

In a food processor, process the silken tofu until smooth. Add the maple syrup mixture and pulse again well combined. Reserve 28 of the pecan halves, add half of the remaining pecan halves, and break up the temaining ones as you add. Use a spatula to gently swirl them into the filling. Transfer filling to pie shell. Arrange the reserved pecans on top of the pie in two concentric circles. Dot with chocolate chips if desired.

Place pie on a baking sheet on the middle rack of your oven and bake for about one hour, until the crust is nicely browned and the edges of the pie are set. The center might still be a very slightly jiggly. Remove from oven, sprinkle with just a hint of flaky sea salt like Maldon or just a nice coarse variety and allow to cool completely before serving.

Serve with softened vegan vanilla ice cream (I like So Delicious No Sugar Added) or vegan whipped cream.

July 3, 2017July 4, 2017 by betsy

Vegan Cajun Red Bean, Spiralized Squash, & Spicy Peanut Slaw
A July 4 Explosion of Flavor

Lately, I will spiralize most anything that isn’t quicker than me.

Actually, that’s not true. A friend did give me a Spiralizer that I have yet to break out of the box. But, so far, I have purchased a variety of colorful vegetables already cut into those long, luscious threads.

I’m not a “raw vegan,” but I do find that these thin, spiraling threads do not need cooked, not even the sweet potato, though you could certainly blanch them if you prefer. I favor the flavor, texture, and color “as is.”

This slaw was inspired by my beloved NOLA. It combines super heart-healthy dark red kidney beans with spicy peanuts, cajun seasoning, and a few other key ingredients with a blend of spiralized zucchini and yellow squash for a refreshing, luscious, and lovely–especially when served in a martini glass–heck of a zippy slaw.

Rice would be the more natural choice, i.e. red-beans-and-rice, but I just can’t find much to recommend calorie dense, carb rich, and nutrionally lacking white rice. Hence the light colored spiralized squash which is such fun to eat.

It appears that Bob and I are going to a restaurant for July 4 with his family, as the family matriarch is recovering from a back injury and prefers not to entertain; but if we weren’t, I would certainly be taking this dish as my potluck contribution.

Note: the number of cups listed on the back of spiralized vegetable packages is usually less than my measurements as I very loosely pack it, while it appears that they must compress it a bit more. This is, I always end up with significantly more than the package indicates.

3/4 cup vegan mayonnaise (or to taste)

Juice of 1/2 large lemon

1 tablespoon cajun seasoning (I used one with lots of spices, but none of them with a lot of heat)

2 cups spiralized zucchini (loosely packed)

2 cups spiralized yellow squash (loosely packed)

1 cup diced celery (about 4 celery hearts, sliced lengthwise and then thinly sliced crosswise)

2 green onions, thinly sliced, both the white and green parts (about 1/2 cup)

1 can dark red kidney beans, rinsied and drained

1 cup spicy peanuts

Sea salt and freshly ground black pepper to taste

Garnish: thin lemon slices with a cut from outer edge to center

In a large bowl, whisk together mayo, lemon juice, and cajun seasoning. Add remaining ingredients and gently toss to evenly distribute dressing. Check for seasoning, and add salt and pepper as needed. Serve in glasses with a slice of lemon “hung” on the rim.

March 5, 2016March 5, 2016 by betsy

Day 16: Sweet & Savory Nut Brittle–“‘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.)

[Betsy’s note: 360 degrees on an accurate thermometer is the correct temperature to which the sugar syrup should be brought. However, use your eyes and nose too in case your thermometer, like Kim’s, is not properly calibrated. You want it dark and deep amber, but obviously, not scorched.]

As I write about the events of tonight’s recipe and describe my most epic fail so far, I am sitting beside an open screen door in 40 degree weather trying to air out my kitchen – my eyes watering from the smoke and the smell of burnt sugar.

I chose Sweet and Savory Nut Brittle. I was so excited about this one because I love brittle anything. Everything started out great. I oiled the pans and measured the ingredients. I dug my candy thermometer out of the drawer and brought the sugar mixture to a boil. I was standing there holding the thermometer up for about two or three minutes before I realized it had a clip on the back – how handy!!

Now I have never in my life brought a candy past the hard ball stage so this was new for me. It seemed like a very long way to go to get to 360 degrees but I was patient. Apparently, however, 360 on my thermometer is the just-before-the-smoke-alarms-go -off-and-it-bursts-into-flames degrees. (I vaguely remember now that something went wrong with the thermometer last time I used it.)

Sweet and Savory Nut Brittle Ruined The sugar mixture was now black but I thought “Well maybe this is how brittle is done or maybe it’s the balsamic vinegar – that’s black.” So I poured in the nuts and chili powder, stirred it and poured it on the baking sheet. I waited a little bit then pressed in the salt and then broke off a tiny piece to try. The burnt flavor was overwhelming, but being the optimistic person I am, I thought that maybe that goes away when it cools a little more. So I waited.

When it was cool enough to break, I got out the hammer and whacked it. It broke like glass and flew in different directions all over my kitchen. As I was picking it up, I tried a bigger piece and it was like scooping up a bite of ash out of my fireplace – awful!! I couldn’t eat it. I wouldn’t let my dog eat this fiasco. No literally! My dog was excitedly all over this one and I turned around and dug a piece of it out of her mouth. I was afraid of the potential carcinogens not to mention the sharp glass like shards cutting her mouth.

I was so disappointed (as was the dog!). I really think I should leave the candy making to someone with more experience in this field. I am positive this recipe tastes amazing when made by someone other than myself.

~Kim Hastings

Kim Hastings

January 1, 2016 by betsy

Best Vegan Nicely Spicy Holiday Nuts

Yield: approximately 2 pounds of nuts

These addicting nuts are perfect for New Year’s Day football watching or any time a protein-packed and exquisite snack is in order.

For years Ina Garten’s recipe for Rosemary Cashews was my go-to for snacking and gift-giving. But I found myself craving something with a little more complex flavor and a little less sweet. So I began experimenting and this was my favorite delicious result. You may substitute pecan halves if you like, but they will likely require less cooking time.

This recipe easily doubles or triples. I triple it and use a large roasting pan.

For gift-giving, I like to package the nuts inside a resealable plastic sandwich bag inside a tin to prevent the tin’s interior from becoming messy.

28 to 32 ounces roasted and lightly salted or salted cashews (the cans I purchase at Bed, Bath, and Beyond come as 28 ounces)

1/3 cup vegan butter, melted

1/2 teaspoon adobo (from a can of chiles in adobo)

Zest of 1 lime

1 teaspoon minced fresh rosemary

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon nutritional yeast (optional but delish)

1/2 teaspoon natural sugar

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

Preheat oven to 350 degrees. Stir together all ingredients in a 9 x 13″ baking pan, and taste and adjust seasoning if desired. Roast for 20 to 30 minutes, stirring frequently until fragrant and lightly golden brown. Remove to a wire rack to cool completely. Store in airtight containers.

November 5, 2015November 5, 2015 by betsy

Vegan Smoky Roasted Pumpkin Seeds with Nutritional Yeast, Dried Orange Zest, and Seaweed–a subtle flavor combination that will change your life!

Yield: 2 pounds nuts

This flavor combination is a nod to by my beloved Hurricane Popcorn, which was inspired by the Hawaiian mainstay.

1/4 cup vegan butter (you can subsitute olive oil, but the flavor won’t be as rich)

2 pounds raw pumpkin seeds (I purchase two 1 pound bags from Trader Joe’s)

2 tablespoons nutritional yeast

1 teaspoon Nori powder or dulce flakes (to make Nori powder, break up and process a Nori sheet in a spice grinder)

1 teaspoon onion powder (or garlic powder for a slightly different, but equally delicious, flavor)

1 teaspoon dried minced orange zest (I purchase it prepared on the spice aisle)

1/2 teaspoon smoked paprika

1/2 teaspoon sea salt or to taste

Preheat oven to 350 degrees. Melt butter in oven in 9 x 13″ roasting pan. Remove from oven and add all ingredients, sprinkling dry ingredients over the whole surface, and stirring to evenly coat seeds with butter and other ingredients. Roast for 20 minutes, stirring occasionally. Remove from oven, cool in pan on a wire rack, and package in airtight containers.

These nuts will make a tasty and highly sought after holiday gift from your kitchen…if you don’t eat them all first!