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.

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

@vegan_community

June 18, 2021June 19, 2021 by betsy

Best, Lightest Cauliflower Gnocchi (vegan & plant-based)

I think I have perfected the lightest, tastiest, and most lovely textured gnocchi with only 1/4 cup flour and 1 tablespoon cornstarch. All the rest is pureed cauli and spices.

Gnocchi Dough:

8 ounces riced, cooked cauliflower, pureed in food processor, and chilled until cold (I steam in bag in microwave), about 3/4 cup

1/4 cup flour

1 tablespoon cornstarch

1/4 to 1/2 teaspoon sea salt

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon ground black pepper

Optional: 1 tablespoon olive oil

Bring a medium saucepan filled with salted water to a simmer. Meanwhile, blend all ingredients together with a fork in medium bowl. On cutting board, roll one-fourth of dough at a time into a rope, 3/4-inch in diameter. Slice into 1-inch pieces for a total of 12 to 14. Add to simmering water and cook until gnocchi float. While gnocchi cook, heat olive oil or nonstick spray in skillet, preferably nonstick, over medium heat. Remove gnocchi with a slotted spoon to skillet and cook a couple of minutes on each side or until golden brown.

Serve as desired, 6 to 7 per person. I like to place the gnocchi over a bed of lightly sauteed baby spinach with dabs of fruit chutney, foraged blackberries, pistachios or pine nuts, and a few grates of vegan mozzarella, or with sauteed fresh green peas, diced shallot, sliced garlic, white wine, and lemon zest.

#vegan #plantbased #veganrecipes #veganfoodshare #veganfoodporn #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodpornvegansofinstagram #vegansoffacebook #vegansofvirginia #vegangnocchi #plantbasedgnocchi #vegancauliflower #plantbasedcauliflower

June 17, 2021June 17, 2021 by betsy

Sichuan-Inspired Noodles in Hot Chili Oil with Spinach

Yield: 1 to 2 Servings

This lightening quick, nutritious, delicious, and colorful meal is satisfying on every level. Plus, if you care about such things, the entire enormous bowl is only 300 calories.

Simply heat together 2 handfuls fresh baby greens and an 8 ounce package shirataki noodles. Drain, place in a large bowl, and toss with 1/2 to 1 teaspoon soy sauce, just shy of 2 tablespoons hot chilli oil, fried chilies in oil, or hot chili crisp–available on the International Isle at the grocery store–and an optional dash crushed Sichuan peppercorns to tastw. Heap into a bowl and garnish with a smidge of the hot chili oil or crisp and a few roasted and lightly salted peanuts.

Dinner is served!

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodpornvegansofinstagram #vegansoffacebook #vegansofvirginia #veganchinese #plantbasedchinese

August 23, 2020 by betsy

BLT Pasta (vegan & plant-based)

Yield: 2 servings with accompaniments

My riff on a classic BLT sandwich, right down to the Mayo-based sauce, is quick, easy, and filling. Oh, and irresistible.

I make it with Shiritaki noodles–only 0 to 10 calories depending on the type for the whole 8 ounce package–and Walton Farms no-calorie mayo. (The mayo isn’t great on its own, but quite nice with other strong flavors.)

I use tempeh “bacon,” kale in place of lettuce, and griddled cherry tomatoes. A BLT isn’t a BLT without mayo, so the sauce is a Sizchuan Hot Chili Oil Aioli, hence the chopsticks.

2 tablespoons mayo (I use Walton Farms no-calorie mayo)

1 tablespoon Hot Chili Oil, divided (I buy Spicy Chili Crisp on the Asian food aisle at Kroger, decant into a larger jar, and add more oil–sometimes a blood orange-infused olive oil–sea salt, and sliced garlic softened 30 seconds in microwave)

6 slices tempeh bacon

6 tri-color cherry tomatoes, halved

4 ounces dry pasta, cooked (I use an 8 ounce package of 0 to 10-calorie Shiritaki spaghetti, drained)

1 lightly packed cup baby kale or spinach

Sea salt and freshly ground black pepper to taste

In a medium microwave-proof bowl, whisk together mayo and 2 teaspoons chili oil; set aside. In a skillet or grill pan heated over medium to medium-high, griddle tempeh and tomatoes, cut side down, turning tempeh once, until heated through. You may need to remove tomatoes first, as they should still hold their shape. Drain pasta, add to bowl with aioli, and top with kale. Microwave for 1 to 2 minutes or until heated through and kale is slightly wilted. Stir well with a fork to distribute the sauce evenly. Cut tempeh into bite-size pieces and add along with tomatoes, sea salt and freshly ground black pepper. Toss gently to combine and serve drizzled with remaining teaspoon of hot chili oil.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganpasta #plantbasedpasta

July 12, 2020July 14, 2020 by betsy

Baked Butternut Wonton Ravioli with Miso Butter Sage Sauce (vegan and plant-based)

Yield: 2 appetizer servings or 1 main dish serving (easily multiplies)

To say I am obsessed with no soya brand wonton wrappers would be an understatement. I love them for fried ravioli, fried wontons, and now baked ravioli.

But as much as I love them, I may love my miso butter sauce even better!

6 wonton wrappers

3 tablespoons cooked filling (I used a mixture of mashed butternut squash, caramelized onion, sliced green onions, shredded mozzarella, and minced garlic)

2 tablespoons vegan butter

2 tablespoons yellow miso

1 tablespoon sliced green onion

1/2 cup vegan dry white wine

8 small leaves fresh sage

Garnish: Fresh sprigs sage

Preheat oven to 350 degrees. On a small baking sheet, lay out the wonton wrappers. One at a time, wet edges by dipping your finger in a cup of water and running around the edge. Place one and a half teaspoons filling in the center, full dough over, and seal edges. Repeat with remaining filling and wonton wrappers. Sprit slightly with non-stick spray or oil and fake for 10 minutes or until golden brown.

While ravioli bakes, make sauce. In a skillet over medium heat, whisk together all ingredients. Simmer to heat through. When wontons are baked, remove from oven, plate, and pour sauce over. Garnish and serve immediately.

#veganwontonravioli #plantbasedwontonravioli vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

September 3, 2018 by betsy

Vegan Creamy-Cheesy Pasta with Sauteed Mushrooms & Onions
Plus Bonus Blooming Platter Low-Cal 4-Ingredient Mayo

Vegan Creamy-Cheesy Pasta with Sauteed Mushrooms and Onions

Yield: 1 serving (2 with a side salad)
App. 350 calories for entire recipe!

Decadent, delicious, low-fat and low-cal, this quick recipe is unbelievably tasty and satisfying.

By now, most of you know that my main calorie-saving secret for pasta is Shirataki (20 calories for 8 cooked ounces). Find it in a pasta-in-liquid filled pouch in the cold section of some grocery stores, including Whole Foods.

For this recipe, the other key low-cal ingredient is my Blooming Platter Mayo found on my website of the same name (and below).

Mayo in a pasta dish that isn’t a salad? Odd-sounding I know. But my mayo is silken tofu-based so it can be used whenever a savory creamy binder is needed, e.g. in place of cream, sour cream, or condensed soups in recipes. And it is, of course, the perfect tasty, thick, and creamy mayonnaise substitute at 10, rather than 100, calories per tablespoon.

Nonstick spray
1/2 red onion, slivered
1 cup sliced raw mushroooms
2 to 4 tablespoons white wine or water
8 ounces Shirataki pasta, rinsed and drained
2 to 3 tablespoons Blooming Platter Mayo (only 10 calories per tablespoon!)
2 tablespoons shredded vegan cheddar
2 tablespoons shredded vegan parmesan
1/4 teaspoon garlic powder
Sea salt and freshly ground black pepper to taste
2 tablespoons pine nuts, smoked almonds, or a combination ( I like the combo)

Spray a large skillet with a couple of squirts of nonstick spray and heat over medium or medium high heat. Add onion and mushrooms and saute for about 1 minute, stirring continually. Add white wine or water and continue sauteing just until vegetables are barely soft. Stir in remaining ingredients, except nuts, and heat through, stirring, until cheese is melted. Stir in nuts and serve immediately.

Blooming Platter Low Calorie 4-Ingredient Mayo
Yield: 2 cups (only 10 tasty calories per tablespoon)

16 ounces (1 pound) silken tofu
Juice of 1/2 medium lemon
1/4 teaspoon garlic powder
Black salt to taste (sea salt may be substituted but Indian black salt–at Indian markets and online–lends a sulphury, eggy quality that is perfection)

Blend together in a food processor or blender for 3 or so minutes until completely combined, thick, and creamy. Store in an airtight container in refrigerator.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

August 16, 2018 by betsy

Vegan Umami Mushroom Pasta
only 75 calories for a heaping bowl of umami!

A heaping bowl full of vegan umami… and only 75 calories for the entire meal!

By now, most of you know that my secret to being able to eat 8 ounces of cooked pasta and only sacrificing 20 calories (as opposed to hundreds) is Shirataki.

And because it is so light, it seems to call out for lighter, brighter ingredients. But today for some reason, I was really craving depth of flavor and that Indescribable umami.

So I went in deep and earthy with mushrooms, miso paste, and sage. My trick to making calorie dense pastes stretch is too thin them with a bit of water. This works beautifully for miso paste, nutbutters, and the like, although miso paste isn’t nearly the calorie hit that nutbutters are.

Here’s my simple recipe:

Vegan Unami Mushroom Pasta
Yield: 1 serving

3 tablespoons water
1 tablespoon yellow miso paste
1 cup sliced fresh shiitake mushrooms
1-8 ounce package Shirataki, rinsed and drained
1 tablespoon minced fresh Sage or one teaspoon dried (but I highly recommend the fresh)
1/8 teaspoon garlic powder
Sea salt and freshly ground pepper to taste

In a large skillet over medium-high or medium heat, whisk together water and miso paste until well combined. Add mushrooms and saute for a couple of minutes until coated with the miso sauce and softened. Stir in remaining ingredients except garnish. Serve immediately in a bowl topped with a sprig of fresh Sage.

Though this dish isn’t particularly Asian with the addition of the sage, I love to eat it with chopsticks because of the Shirataki and the Miso and just how much fun it is.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

July 31, 2018July 31, 2018 by betsy

Japanese Eggplant and Baby Greens Pasta
app 250 calories for the entire recipe!

It’s low-cal, high-flavor lunchtime! My main secret, which is out, is Shirataki pasta. I purchase mine in the cold compartment of Whole Foods, but many grocery stores carry it now.

250 calorie (app) vegan lunch al fresca beteeen the raindrops…

Yield: ONE big*** serving!

1 tablespoon vegan butter
1/4 diced red onion
8 ounces Shirataki pasta (20 calories for 8 ounces!)
1 loosely packed cup mixed baby greens (kale, etc.)
3-2 inch strips previously grilled Japanese eggplant
2 tablespoons shredded vegan parmesan
3 grape tomatoes, halved
Sea salt and freshly ground black pepper

In a large skillet over medium heat, melt vegan butter, add onion and saute a couple of minutes, then add the rest of the ingredients in order, tossing until they are heated through. Serve immediately.

July 11, 2018July 11, 2018 by betsy

Vegan Blooming Buffalo Pasta
only 50 calories for an 8 plus oz serving!

BUFFALO PASTA–only 50 calories for an 8+ oz. serving!

Would you believe me if I told you that this 8+ ounce boel of delicioys Buffalo Pasta contains a total of 50 calories, including the pasta, the sauce, and the celery?! And it is so filling that I couldn’t even eat it all.

The secret is in the Shirataki pasta, which is only 20 calories for 8 oz, and the delicious Buffalo Sauce made from my low calorie Blooming Platter Mayo at only 8 calories per tablespoon.

Note: while the Liquid Smoke and molasses might seem like odd ingredients, the Buffalo soy nuggets we all love from Whole Foods contains smoke flavoring and molasses powder. Even though traditional buffalo sauce contains neither, they are delicious additions.

BLOOMING BUFFALO PASTA
Yield: 1 large serving (or 2 entrees with a side salad); easily multiplies

8 oz Shirataki pasta, drained, rinsed, and heated for 1 minute in the microwave for a cold pasta dish or two minutes for a warm pasta dish

1/2 cup finally chopped celery

2 tablespoons Best Blooming Platter Lo-Cal Mayo

1/2 teaspoon sriracha sauce

1/2 teaspoon white vinegar

1/8 teaspoon Liquid Smoke

1/8 teaspoon molasses

Sea salt to taste

Whisk together the Blooming Platter Mayo, sriracha sauce, vinegar, Liquid Smoke, molasses and sea salt. Place pasta in a bowl, sprinkle with celery, drizzle with sauce, and garnish as desired.