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.

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

August 8, 2021August 8, 2021 by betsy

Escabeche Brine Salad with Peanuts in Hot Chili Oil

Celebrate sumner with escabeche my way…or your way! If you want to swap out various spices, by all means. Mine turns amber colored because of the star anise, but it is so tasty. The thyme is assertive so leave out or switch if you are not a fan.

Escabeche Brine

1 cup rice wine vinegar

1 cup water

2 bay leaves

1 hatch fresh chili, seeded and thinly sliced

1 small red shallot , thinly sliced

3 large cloves garlic, thinly sliced

1 teaspoon tri-color peppercorns

1 teaspoon sea salt (I used half truffle salt)

5 to 6 star anise

2 to 3 sprigs thyme

Combine all in a saucepan, bring to a boil, remove from hear, allow to cool completely, place in a lidded jar, and chill.

Eacabeche Brine Salad

Yield: 2 servings

1/2 large cucumber, sliced

12 grape tomatoes, halved

1 cup Escabeche Brine

1/4 cup roasted and lightly salted peanuts

1 teaspoon hot chili oil

Combine all ingredients, except peanuts and hot chili oil, and refrigerate for several hours. In a small bowl,, combine peanuts and hot chili oil. Divide salad between two bowls, reserving extra brine, and serve topped with peanuts.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedescabeche #veganescabeche

July 28, 2021July 29, 2021 by betsy

A Pair of Sensational Summer Dips/Salsas/Salads: Black Bean & Peach + Sweet Corn (vegan/ plant-based)

If summer gives you peaches and corn…

Last night, Bob and I hosted an impromptu happy hour retirement party for a dear friend, Linda Francis, who finally took the plunge with a swandive out of our school system and into Virtual Virginia as a history teacher.

Our easy menu is as summary as it gets with Claudia Cksimano, a retired teacher friend, and her husband bringing the broccoli salad from my Blooming Platter cookbook. I contributed I a purchased baba ghannoush, served in a martini glass, along with a Black Bean and Peach Salsa and what we fondly refer to as David’s Corn Dip. He was a guest at the party but had to work during the day, so I did the honors and he approved.

On the side, I served sliced cucumber and orange bell pepper strips, as well as two healthy- ish types of chips: a nacho-flavored cauliflower triangular chip and a round Garden of Eaten chip made of chickpeas and such.

All of it was a huge hit and I am pleased to share the new recipes here.

Black Bean and Peach Salsa

Yield: 8 appetizer or 4 side salad servings

1 can black beans, rinsed and drained

1/2 red bell pepper, diced

2 medium peaches, pitted and diced

1/2 mecium yellow or red onion, diced

1/4 cup favorite salsa, drained

1 to 2 cloves garlic, peeled and minced

Juice of 1/2 lime

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Sea salt and freshly ground black pepper to taste

Several hours before serving, combine all ingredients and refrigerate until serving time. Serve with cucumber slices or your favorite chips or crackers. This is also delicious served as a side salad.

David’s Sweet Corn Dip (cold or hot)

Yield: 8 appetizer or 4 side salad/side dish servings

3 cups fresh corn kernels, any variety, or 1-15.5 oz can yellow corn + 1-15.5 oz can white corn, drained

1/4 cup grated white vegan cheese, like mozzarella style

1/4 cup grated vegan cheddar cheese

1/4 cup favorite salsa, drained

1/4 cup vegan sour cream

1/4 cup vegan mayonnaise (I use Walton Farms no calorie)

1/4 to 1/2 teaspoon ground cumin

1/4 to 1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Sea salt and freshly ground black pepper to taste

Combine all ingredients and refrigerate until serving time. Serve with cucumber slices or your favorite chips or crackers. This is also delicious served as a side salad or hot side dish. For the latter, simply microwave until bubbly.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbaseddip #vegandip #plantbasedcorndip #vegancorndip #plantbasedblackbean #veganblackbean

November 15, 2020November 15, 2020 by betsy

Asian Fusion Popcorn Salad (vegan & plant-based)

Seriously, this dish is OUTRAGEOUS!

You can laugh if you want at the idea of popcorn salad, but if you think of popcorn as just another grain, it doesn’t seem so odd and it is delicious.

No recipe, I just mixed a bowl of Skinny Pop popcorn with a few edamame, some finely diced red bell pepper, finely sliced scallions, and roasted and salted peanuts, and tossed it together with a tablespoon of my famous hot chili oil found right on this site.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #asianfusion #popcorn

November 7, 2020November 7, 2020 by betsy

Roasted Orange Salad with Smokey Orange Dressing (vegan & plant-based)

If you have never enjoyed roasted oranges, skin and all, what are you waiting for?!

When I accepted a position teaching upper school art at Norfolk Academy in July, I had no idea that breakfast and lunch prepared by the talented refectory staff were part of the incentive package. And what an incentive. I am not a breakfast-eater, but I relish my specially-prepared vegan lunches.

We joke that the Academy owns an orchard, as we are fed a bounty of apples and oranges, tucked into our lunch bags. I find whole fruit a little messy to eat–I am not a fan of juice running down my chin–so by the end of each week, I have a collection of whole fruit. From the apples, I make bundt cakes once or sometimes twice a week for faculty members and staff. Sometimes, I use fresh oranges for the liquid.

But, when it occurred to me that roasted oranges in a salad might be a delicious way to use them, I conducted some research, experimented, developed this recipe, and never looked back. Try not to drink the dressing; it is that good.

Make dressing first:

Smokey Orange Dressing

*1/4 cup orange infused vinegar (I buy Orange Blossom Vinegar at Harris Teeter)
*1/4 cup orange infused olive oil (I buy an rosemary-orange variety at Harris Teeter)
1 tablespoon hot chili oil (see my recipe on this website)
2 large cloves garlic, minced
1/4 to 1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon sea salt
Note: you can substitute sherry vinegar and plain olive oil plus zest of 1 small orange

Whisk together all ingredients in a small bowl.

Serve dressing over arugula with diced red onion, roasted oranges (recipe follows), and roasted pistachios.

Roasted Oranges

Slice oranges 1/8 to 1/4-inch thick. Place on foil or parchment paper on rimmed baking sheet. Drizzle lightly with olive oil and sprinkle lightly with sea salt. Roast oranges at 425 degrees for 20 minutes.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #roastedoranges #roastedorangesalad

January 4, 2019 by betsy

Vegan Butternut Squash, Brussels, Cauliflower, and Onion with Cointreau-Maple-Balsamic Vinaigrette

This was a favorite dish at our Friendsgiving this year…but it is too special–and easy–for a once-a-year feast. Celebrate often!

Approximately 6 cups roasted vegetables (Roast on a rimmed baking sheet, two to four vegetables at a time, tossed with a very small amount of olive oil and sea salt at 425 degrees for approximately 20 minutes, stirring halfway through–be sure vegetables are in one layer–and cool completely.)

2 tablespoons Cointreau

2 tablespoons maple syrup

2 tablespoons balsamic vinegar

1 large clove garlic, minced

1/4 cup dried cherries

1/4 cup pecan halves, toasted at 350 degrees for 5 minutes

Place all vegetables in a large bowl. Whisk together Cointreau, maple syrup, balsamic vinegar, and minced garlic in a small cup. Drizzle over vegetables, add dried cherries and toasted pecans, toss well, and serve immediately. You may roast and cool the vegetables a few hours or a day in advance. Cover and refrigerate until ready to use. Add dressing, dried cherries, and toasted pecans just before serving.

November 21, 2018November 21, 2018 by betsy

Vegan Roasted Brussels Sprouts and Butternut Salad
with Orange-Maple Vinaigrette

Yield: 4-6 servings

Best. Thanksgiving. Salad. Ever. And, you guessed it: it is low fat–with no added oil–and oh-so-low calorie.

12 ounces shaved Brussels sprouts
12 ounces diced butternut squash
1/4 cup dried cherries
1/4 cup pecan haves, roasted for 5 minutes at 350 degrees or until lightly toasted
Sea salt and freshly ground black pepper
Juice of 1 large orange
2 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons maple syrup

Spread brussels sprouts and butternut squash on a large rimmed baking sheet and roast in a preheated 450 degree oven for about 20 to 25 minutes or until slightly caramelized. Place in a large bowl, add dried cherries and pecan halves, and season with salt and pepper. Whisk together orange juice, vinegars, and maple syrup, drizzle over salad, and toss gently to coat. Refrigerate until serving time if necessary. Best served slightly warm or at room temperature.

Happy Thanksgiving from the Charlotte airport!

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

November 27, 2017November 30, 2017 by betsy

Vegan Buffalo Sweet Potato (and Orange Cauliflower) Salad

Ingredient note: you can successfully prepare this delicious salad with all potato–sweet or white–all cauliflower–orange or white–or a combination such as I have done. I used sweet potato to keep the dish autumnal, cauliflower to lower the calories and carbs, and orange cauliflower to complement the color of the sweet potato flesh.

Looking back at my most recent posts, I see that my self-perceived obsession with everything Buffalo and pumpkin is not perception but reality. I have been nuts for pumpkin–savory or sweet–for as long as I can remember, which includes, as a very young girl, accidentally dropping my slice of pumpkin pie upside down at my grandparents’, flipping it back over on my plate, wiping the whipped cream up off the floor, and going back to ask for another generous dollop.

My Buffalo Sauce infatuation started much more recently. I was struck with a violent stomach flu or food poisoning the first week of school on September on a Thursday and Friday. When I felt like allowing the first food to pass my lips, other than a smidgen of vegan strawberry ice cream–Saturday at about noon–I was craving Whole Food vegan Buffalo Pizza which I had never eaten in my life. But I had to have a slice. I couldn’t finish it, but it tasted so satisfying to me.

Then, later in the fall, our Guidance Department hosted a come-and-go luncheon for teachers and someone brought a baked cheesy Buffalo dip that was not vegan. But it had an intoxicating aroma, and I had to sample a little bit for research so that I could duplicate it. And I haven’t stopped, creating crowd-pleasing Quick and Tasty Vegan Buffalo Chickpeas, Vegan Buffalo Chickpea Potato Skins, Vegan Baked Buffalo Dip, and now Buffalo Sweet Potato (and Cauliflower) Salad.

Actually, when I reviewed my recipes to find these links, I realized that my obsession started even earlier, with Bloomin’ Best Vegan Buffalo Cauliflower (for tacos) and earlier still with Vegan Buffalo Chex Mix (please make this for holiday gift-giving!). And, of course, my vegan version of the original Vegan Buffalo Wings with Creamy Vegan Blue Cheez Dressing predated all of the above.

But back to this Buffalo potato salad: I think it looks pretty served in a martini glass with or without “stripes” of smokey tempeh up the side of the glass. But I like it with, as the flavor combo is just right to my palate.

I hope you love this salad even half as much as I do.

Vegan Buffalo Sweet Potato (and Orange Cauliflower) Salad

2 cups cubed, peeled sweet potatoes

1 head orange (or white) cauliflower, separated into florets

1 recipe Blooming Platter Mayo (recipe follows)

2 tablespoon Frank’s Hot Sauce (maybe start with 1 if you don’t love hot stuff)

1 tablespoon Liqiid Aminos

1 teaspoon Sriracha

1 teaspoon melted vegan butter

1 teaspoon white vinegar

4 celery hearts, thinly sliced

4 green onions, thinly sliced

Sea salt and freshly ground pepper to taste

Optional garnish: a drizzle of Daiya Blue “Cheez” Dressing, halved cherry tomatoes, and sprigs of celery leaves

Preheat oven to 450 degrees. Spray a baking sheet with non-stick spray, spread potatoes and cauliflower evenly on sheet, spray with nonstick spray (use olive oil if preferred), and season with sea salt and pepper. Roast 20 minutes or until tender and barely starting to caramelize. Transfer to a bowl to cool.

Meanwhile, make Blooming Platter Mayo, blending in hot sauces, vinegar, and butter at the end. Check for seasoning and add additional sea salt and pepper to taste if desired. Add celery and green onions to potatoes and cauliflower. Pour spiced mayo over the vegetables and toss gently to combine. Chill for a couple of hours and serve garnished as desired.

Blooming Platter Mayo

I-12 ounce carton soft silken tofu

Juice of 1/2 medium lemon

1 teadoon white vinegar

1/2 teaspoon garlic powder

1/2 teaspoon mustard powder

1/2 teaspoon smoked paprika

1/2 teaspoon sea salt plus more to taste

1/4 teaspoon freshly ground pepper plus more to taste