September 27, 2015September 27, 2015 by betsy

Vegan Pumpkin, Kale, and Cannelini Bean Bisque

Yield: 4 to 6 servings

Contrary to my best intentions, I am not posting as much as I’d hoped since my husband passed away–suddenly and unexpectedly–on July 30…

…but I hope when I do, the recipes are worth waiting for.

As those of you who have experienced a loss such as this know, it’s a game-changer. And, while we basically understand the rules of the game, we don’t know–and can’t necessarily anticipate–how they will play out, both in positive and negative ways.

I knew I would be busy with schoo, once it started on September 8, and my freelance work. But, add to the mix a pair of 8 1/2 month old puppies (my dear, dear Minnie passed away less than a month after Joe); the administration of Joe’s estate; and a fuller, more diverse, and less predictable social life than I was accustomed to (I’m “trending,” don’t you know–ha!), and time has a way of ticking past, albeit in very meaningful ways, though sometimes with a steep learning curve.

However, I deeply value this blog and the opportunity to, not only share recipes with all of you but to connect with you arouond food, so I hope you will forgive me the infrequency of posts as I figure out how to achieve balance.

Speaking of that less predictable social life…last night, I served this impromptu soup–inspired by a recipe in my latest Southern Living Magazine (worth the subscription just to read Rick Bragg’s “Southern Journal” essay in the back of each issue)–to two girlfriends, one of whom brought her guitar, played a mini-concert in my breakfast room, and spent the night. What a beautiful, beautiful gift. This woman’s spirit is infused with magic.

The soup was a hit. So, as the weather begins to turn colder, nourish body, mind, and soul with a cup of this nutritious deliciousness. On the side, I like to serve a rice cake topped with one of my vegan cheese spreads (search this website for lots of tastt options) and a dab of my friend Rich’s chimichurri. It’s the perfect mini-meal and, remember, I have proclaimed this the Year of the Mini-Meal.

1 tablespoon olive oil

1 yellow onion, diced

1/8th teaspoon salt + more to taste

2 large gloves garlic, minced

1 tablespoon sugar (I use demerara)

1/2 teaspoon onion powder (I love its sweetness)

1/2 teaspoon coriander

3/4 teaspoon ground cumin

3/4 teaspoon smoked paprika

1-15 ounce can pureed pumpkin (not pumpkin pie mix)

4 1/2 cups vegetable broth or stock (I use one called a “no-chicken” broth that tastes richer to me) OR 4 1/4 cups vegetable broth and 1/4 cup red wine

2 tablespoons nutritional yeast

2 to 3 cups chopped fresh kale

1-15.5 ounce can rinsed and drained cannelini beans

Optional garnish: dollops of vegan sour cream or crema

In a 4 quart soup pot, heat olive oil over medium high. Add onion and salt and saute, stirring, for about 2 to 3 minutes or until softened and beginning to show color around the edges. Add garlic and sugar and saute, stirring, until nicely caramelized. (This only takes a few minutes because of sugar.) Stir in spices, followed by pumpkin, and slowly stir in liquid and nutritional yeast. Add kale, a handful at a time, and let it begin to wilt before adding the next handful. Stir in beans and heat through, stirring occasionally, for about 10 minutes. Lower heat if necessary. Taste and adjust seasoning, as you might choose to add more salt–since pumpkin is naturally sweet–cumin, and smoked paprika. Serve topped with vegan sour cream or crema.

March 9, 2015 by betsy

Vegan Thai Pumpkin and Tofu in Coconut Red Curry Sauce–A Restaurant Leftover Redux

Yield: 2 servings

I LOVE Thai food but, let’s face it, those creamy coconut milk dishes–even vegan–are pretty indulgent in the calorie department. So, recently, when we went out for Thai, I allowed myself part of my dinner of pumpkin and tofu in coconut red curry sauce–which was mostly velvety rich sauce–and brought the rest home.

Rather than just eat the leftovers “as is,” I decided I could make them more healthful and colorful while stretching them into two more meals with the addition of just a very few fresh ingredients.

So, that’s what I did, and it was outstanding! Following is my easy recipe. Because restaurant dishes will vary, just trust your instincts and taste buds when you set about doctoring up your leftovers.

1 tablespoon vegetable oil

Half of a medium yellow onion, slivered (or 1 small yellow onion)

Sea salt to taste

1 red bell pepper, stemmed and seeded, diced

Approximately 1 cup leftover vegan pumpkin and tofu in coconut red curry sauce with optional white rice (or something similar)

2 handfuls baby kale

2 to 4 tablespoons vegan fish sauce (sold at Asian markets as “vegetarian”)

Optional: approximately 1/4 cup fresh Thai basil, whole leaves or coarsely chopped + more for garnish if desired (sold in Asian markets)

Freshly ground black pepper to taste

1/4 cup lightly roasted and salted cashews

In a large cast iron skillet–or wok–over medium-high, heat oil. Add onion and a pinch of salt and sauté for about 3 minutes, stirring frequently, until softened and beginning to turn translucent. Add bell pepper and continue sautéing and stirring for another 2 to 3 minutes or until bell pepper is softened. Add leftover pumpkin and tofu in coconut red curry sauce or similar dish, including any rice, up to about 1/2 of the amount of curry, and heat through, stirring. (Any more rice, and the finished product will be too thick and dry.) Sprinkle kale over the top and gently fold in just until it wilts slightly. Add remaining ingredients, except cashews, including more salt to taste. Heat through, and serve immediately topped with cashews and optional garnish of additional Thai basil. If mixture becomes too thick, think with a little coconut milk, vegetable stock, or even water.

December 23, 2013December 23, 2013 by betsy

On the 3rd Day of Christmas…Vegan Pumpkin Pie Espresso

It is supposed to chill down today through at least Christmas in much of the US that isn’t already frigid or frozen, so my Pumpkin Pie Espresso seemed the perfect way to start this morning, Christmas morning, or any winter morning!

(Please note: when you click on the link, it will take you to the recipe that I posted in 2011 with a cookbook giveaway but the giveaway is not a current offer. Sorry!)

November 26, 2013November 26, 2013 by betsy

Countdown to Thanksgiving–Day #2: Vegan Turks Turban Squash with Pepita-Sage Pesto (Delicious with Any Pumpkin or Squash)

Turks Turban Squash with Pepita-Sage Pesto Who knew that those pumpkins and squash at the farmers market–with their fanciful forms and all of their beautiful color, strips and spots–were not just for decoration? Many, if not most, are seriously good eats.

What better to top my roasted version with than my Pepita-Sage Pesto? I make a lot of pestos out of all kinds of ingredients, but this glistening version is an all-time favorite!

November 23, 2013November 23, 2013 by betsy

Countdown to Thanksgiving–Day #5: Vegan Fresh Pumpkin, Pecan and White Bean Shooters (or Dip or Spread)

Pumpkin, Pecan, and White Bean Spread This is the perfect little nibble to stave off I-don’t-think-I -can-wait-any-longer pre-Thanksgiving Feast hunger pains!

I recently created this dip or spread and love serving it as a “shooter” with tiny little spoons a friend brought me back from a trip to India. But any small spoon will do–or mini-spreader with a side of crostini. My serving secret? My “glasses” are actually votive holders!

Food just doesn’t get much more delectably fall-like than this simple spread, so it is perfect for Thanksgiving. You really can taste the contribution of each autumnal ingredient: fresh(!) pumpkin, pecans, white beans and sage. Be sure to cook the pumpkin ahead of time so it’s cooled and ready to go when you are. (See my easy microwave directions below.)

Bind it all together with your favorite vegan creaminess–sour cream, mayo, or unflavored cashew cream–and you have a fabulously flexible shooter, dip for raw veggies or crackers, spread for a bagel, or even a filling for non-traditional quesadillas, stuffed peppers, etc.

(Where’s Minnie? Can anyone spot our female brindle Dane who is never far away when food is out?)

2 tablespoons olive oil

1 cup pecan pieces

Sea salt

1 cup diced onion

2 large cloves garlic minced

2 tablespoon dry rubbed sage

2 cans white beans, rinsed and drained

1 cup diced cooked fresh pumpkin (see super simple microwave directions below)

4 to 5 tablespoons vegan sour cream, mayo, or cashew cream

Accompaniments: raw vegetable strips or slices or crackers

Heat olive oil in a large cast iron skillet over medium-high. Add pecans and a pinch of salt, and toast, stirring continually, for a couple of minutes. Add onion and a pinch more salt, and continue sauteing and stirring for 2 to 3 minutes. Add garlic and sage and continue for another minute. Stir in beans, pumpkin and vegan sour cream or mayo and heat through, stirring continually. Serve warm with the accompaniment of your choice.

How to Microwave a Fresh Pumpkin (The Time-Pressed Woman’s Way)

1-2 pound pumpkin

Wash your pumpkin, pierce several times all-over with a sharp knife, place on a microwave-safe dish, and microwave on high for about 7 -10 minutes. Check for tenderness, by piercing with a knife. It if goes in easily, the pumpkin is ready. Allow to cool, then slip off the skin, ct in half, and remove seeds and pulp. If you prefer, you can halve and deseed the pumpkin first, but I find it puts up more resistance that way.

November 12, 2012November 12, 2012 by betsy

Vegan Smokey Pumpkin Grits with Maple-Roasted Pepitas

Yield: 4 servings

This golden and delicious dish personifies fall. Whether you serve it for breakfast or brunch, as tapas, or as a side dish, it is sure to satisfy as a warm and comforting ode to autumn.

When I was growing up, my family probably ate cheese grits for breakfast on more Sundays than not. When I became vegan, I learned that cheesy grits need not be a faint and distant childhood memory, thanks to nutritional yeast.

For this recipe, I make the grits even more creamy and golden, with just a hint of smoke and savory sweetness, by incorporating coconut creamer, smoked paprika, vegan butter, and pureed pumpkin. The creaminess of the grits is perfectly set off by crunchy pepitas lightly toasted with more nutritional yeast, salt, and just a hint of maple syrup.

For some recipes, the garnish is nice, though not necessary. But for this one–though I would still make the dish even if I didn’t have fresh sage growing in the garden–I feel that tiny, tender and very young sage leaves add the perfect finishing touch to balance and accent all of the other flavor notes.

Find the simple and simply addicting recipe HERE at One Green Planet!

October 28, 2012October 28, 2012 by betsy

Spicy Vegan “Beef,” Zucchini, and Pumpkin Chili

Yield: 4 servings

I will admit that this non-traditional chili came from very humble beginnings–a zucchini from the farmer’s market that needed used and soon and some textured vegetable protein, which keeps forever and that I had had on hand for about that long–but it is glorious!

It is also simple to prepare, mouth-watering, a beautiful golden color, nutritious, filling-but-not-too, and delightfully perfumed.

“TVP?” you may wonder. Believe me, I did too. I suppose I ate it at some point–probably in school lunches back when its cost effectiveness as a cheap source of protein led to it being camouflaged in a variety of dishes–but I know I have never cooked it. I purchased it quite a while ago out of curiosity. Turns out that I really liked both its texture and flavor, namely whatever it is cooked with. Something about its appearance and texture reminded me of chopped clams (from back in the day), so stay-tuned for some kind of yummy chowder.

In the meantime, enjoy this chili!

2 cups textured vegetable protein (TVP) or crumbled vegan ground meat substitute, e.g. soy crumbles or tempeh

2 cups vegetable stock

1 tablespoon olive oil

1 medium onion, cut into 1/4-inch dice

Sea salt

4 large cloves garlic, very thinly sliced

2-8 inch zucchini, ends trimmed, sliced vertically, and cut into 3/4-inch pieces

1/2 cup dry white wine

1 stick cinnamon, broken in half

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons smoked paprika

1/2 teaspoon chipotle chili powder (or 1 teaspoon of a milder chili powder like Ancho)

1 cup coconut milk

1 cup pureed pumpkin

Optional garnishes: vegan sour cream, broken cinnamon sticks, and/or roasted and lightly salted pumpkin seeds

In a 2-quart saucepan, combine textured vegetable protein (TVP) and stock. Bring to a vigorous simmer over medium-high heat and cook, uncovered, stirring frequently, until the stock is absorbed, about 10 minutes.

In a large skillet (cast iron is always my preference), heat olive oil to shimmering over medium-high heat. Add onion and a pinch of salt, and cook for about 3 minutes, stirring frequently, until softened. Add garlic and cook another 30 seconds to 1 minute, stirring, until softened. Add zucchini, and saute, stirring frequently, until softened, about 3-5 minutes. Add textured vegetable protein, wine, cinnamon sticks, coriander, cumin, smoked paprika, and chipotle chili powder, and stir well. Stir in coconut milk and pumpkin and cook, stirring fairly frequently, for about 10 minutes or until flavors marry. Thin with a little water or white wine if necessary. Check for salt and stir in more if necessary. Serve warm in bowls garnished, if desired, with vegan sour cream, a piece of a cinnamon stick, and a few roasted and lightly salted pumpkin seeds.

December 4, 2011September 14, 2013 by betsy

Vegan Smoky Nooch-Roasted Pumpkin Seeds–THE Best Snack with a Glass of Wine or to Give as a Holiday or Hostess Gift

It would be beyond selfish not to share my super-simple, absolutely addicting new snack with you asap!

You see, I LOVE popcorn–lightly buttered (with vegan Earth Balance)–and sprinkled with nutritional yeast (nooch). Just thinking about it makes my mouth water. You know nooch, yes? It has a rich, cheesy flavor that can take on almost mushroomy notes in, say, a pot pie. A favorite recipe I make starts with a roux made of toasted flour, nooch and vegetable oil, and its aroma while cooking…oh my-heavenly. But I digress.

One day, craving a big healthy infusion of nooch, but not having any popcorn on hand, my eyes lit on Trader Joe’s roasted and lightly salted pepitas (pumpkin seeds) in the pantry. A mere 5 minutes later, I was munching on the most delicious snack to enjoy with a glass of white wine. They are also delish sprinkled on a whole range of other dishes. And poured up into little jars, they make very festive gifts.

Can I just tell you how many times I have burned my mouth on this snack because I simply couldn’t wait? Sad, I know. But I hope you enjoy it as much as I do, only with a little more self-control!

Yield: 1 cup

1 tablespoons vegan butter (I like Earth Balance)

*1 cup roasted and lightly salted pepitas (I use Trader Joe’s brand)

2 tablespoons nutritional yeast (Red Star brand contains B12)

1 1/2 teaspoons garlic powder

1 teaspoon smoked paprika

Pinch sea salt

Melt butter in a large cast iron skillet over medium-high heat. Add pumpkin seeds and toast, stirring frequently, for 3 minutes. Sprinkle with nutritional yeast, garlic powder, and smoked paprika, and toast, stirring constantly, for about 1 to 1 1/2 minutes or until nutritional yeast coating is golden and lightly toasted. The buttery yeast may smoke a little while toasting, so just watch the color and avoid overcooking. Remove the pan from the heat, stir in just a pinch of salt, and pour into a small bowl to cool.

Note: Feel free to try it with pumpkin seeds removed from a fresh pumpkin, but I love the green color and narrow size of the variety Trader Joe’s sells and have never seen them in any pumpkin I have ever purchased. Since Trader’s brand is already roasted, you’ll probably need to toast tfresh dried pumpkin seeds longer than my recipe calls for.

November 27, 2011November 28, 2011 by betsy

What Bloomed on Our Platters for Vegan Thanksgiving 2011–First Up: Vegan Roasted Pumpkin with Pepita and Sage Pesto

OLYMPUS DIGITAL CAMERA — Thanksgiving 2011 Hosts: Betsy & Joe DiJulio

This Thanksgiving was surely one of the best in recent memory, if a bit bittersweet.

In 1991, the year after my husband and I got married and moved to Virginia, we began a tradition of hosting the Thanksgiving celebration for both of our families. Over the ensuing two decades, our families changed and grew with everyone welcome, though busy lives, blended families, and family responsibilities to aging relatives meant that not everyone could come every year. However, some years, we happily picked up an aunt or two and a good family friend. More recently, both Joe’s and my mothers experienced increasing health issues to the point that his couldn’t travel for the last two years and mine couldn’t travel last year, so we went to our respective homes for the holidays in 2010. Sadly, Joe’s mother passed away last April (and had been predeceased a few years by his father), but my mother rebounded. So this year, nine of our clan once again gathered here to revive the tradition.

It was a joyful day of cooking and visiting. Our niece Gabriella and Joe’s Aunt Cathy stayed with us, with everyone else in beachfront hotels. Before everybody woke and/or came over, I sprung out of bed and cleaned out our kitchen and garage refrigerators so we would have a clean slate. The result was two sparkling fridges and an entire dishwasher load of food storage cartons. Cathy dried every single one of them (I don’t run the heated dry cycle on the fridge to save energy) and she somehow kept up with the food prep dishes and tools all day, as I hand wash a lot of them either because they are special or because they will be reused.

With the great fridge clean-out and a nice dog walk with Gab and Cathy under our belts, my parents and sister arrived and we all eased into a nice leisurely five hours of food preparation. Joe and his sisters went to the gym, stopped by to say “hi,” and then headed to their hotel suite, complete with kitchen, to see about their contributions, returning around 4 p.m. with them in tow for the feast.

Meanwhile, at home, our house guests and my family were wonderfully helpful and conversant kitchen companions, easily moving in and out to offer help as needed. And plenty was needed, as the only preparation my sister and I had done the day before was to make the dessert–Cranberry Crunch, a longtime family favorite–and a pan of cornbread for the dressing. My dad turned out to be the ace pumpkin cleaner and peeler. Doing that for a crowd is a bit of a chore, but was so much more enjoyable with my papa.

When we sat down to dinner my husband said he was surprised that there was nothing green on the menu. He was right: there were no green vegetables! But that was somewhat by design, as there simply wasn’t anything other than collards and broccoli at my go-to farmer’s market, and I didn’t have a particular hankerin’ for either. But the market did have beautiful pumpkins and butternut squash, so I served both.

Let’s begin with a recipe I’ve featured here on The Blooming Platter before: Roasted Pumpkin with Pepita and Sage Pesto. It is loved by many, including former pumpkin haters. And, after introducing it to our Thanksgiving guests this year, it has even more fans. Simply click on the link to access the recipe. Note that, for Thanksgiving, I used six small striped pumpkins about 6 inches in diameter (see photo below) instead of a Turk’s Turban Squash and doubled the pesto recipe to serve 10 to 12 people (with other side dishes). But we prepared the pumpkins the same way: roasting them for a little bit before removing the seeds, pulp, and peel; cutting it into chunks; and then roasting the chunks again for 17-20 minutes, or 8-10 minutes on each of two sides.

Striped Pumpkins — These Beauties Are as Tasty as They Are Pretty

Be sure to check out my three remaining Thanksgiving posts for my Apple-Roasted Pecan Dressing and Barley with Sauteed Butternut Squash and Baby Bellas plus my sister-in-law’s Cranberry-Orange Relish with Ginger and Walnuts and Aunt Cathy’s Caponata.

And for even more seasonal specialties, I hope you will check out The Blooming Platter Cookbook, great for everyone on your holiday gift list.

Vegan Recipes for Vegans and Vegetarians: The Blooming Platter in Virginia Beach, VA

A Bounty of Vegan Recipes, Tips, Links and More

Category: Vegan Pumpkin Dishes