June 7, 2014June 7, 2014 by betsy

Lightened Up, Brightened Up Vegan Southern Three-Bean Salad

Yield: approximately 8 servings

I love ice cold, sweet ‘n vinegary Three-Bean Salad, a south’ren staple. Or, rather, I used to. I still love the idea of it, although, these days, I prefer my salads not swimming in marinade, nor doused with white sugar. But with summer nigh upon us, and this salad among the best ever picnic foods, I decided to make it over.

There are LOTS of recipes for this salad. My mom’s, which I enjoyed over Spring Break, calls for a can of dark red kidney beans, one of green beans, and one of wax beans, along with some onion and, I think,green bell pepper and pimento. The marinade-like dressing calls for about a 1/2 cup each of vegetable oil, granulated sugar, and vinegar. Oh my.

In my updated version, I use three kinds of canned cooked beans, as I’m not a fan of green veggies in a can. But I do add some green for color and nutrition in the form of very finely chopped kale (or Swiss chard). Though I adore raw onion, there is never a socially acceptable time to eat it, as best I can tell. So, I substitute some onion powder, along with some garlic powder for good measure. And for the bell pepper and pimento, why eat something from a jar when you can eat it fresh? So, I combine the idea of the fresh bell pepper with the pimento by substituting a whole roasted red bell pepper, leaving the charred skin on for depth of flavor. But it is equally good raw when pressed for time (as in the photograph).

Wanting to stay somewhat true to the salad, the marinade is a bit sweeter than I would normally opt for, but it is WAY toned down and I think just right. I use a mere 1/4 cup of olive oil sweetened with just 2 tablespoons of maple syrup balanced with 2 tablespoons of balsamic vinegar for tanginess that is a bit more mellow.

This salad is going to be invited to all of my summer picnics and hopefully to yours!

2 tablespoons maple syrup

2 tablespoons balsamic vinegar

4 to 5 tablespoons olive oil

1 teaspoon onion powder

1/2 teaspoon garlic powder

Sea salt to taste (avoid skimping!)

1-15.5 ounce can cannelini beans, rinsed and drained

1-15.5 ounce can chickpeas, rinsed and drained

1-15.5 ounce can dark red kidney beans, rinsed and drained

1 red bell pepper, halved, stemmed and seeded, roasted under the broiler, cooled and diced (I like to leave the lightly charred skin on for more depth of flavor or left raw and diced

1 cup finely chopped fresh kale (almost minced; I use a food processor for this task)

In a large, non-reactive bowl, whisk together maple syrup, vinegar, olive oil, onion powder, garlic powder, and salt. Stir in beans, bell pepper, and kale, combining well. Taste and adjust seasoning if desired. Chill, covered, until serving time.

May 24, 2014 by betsy

Vegan Canellini Bean and Grilled Vegetable Salad with Marrakesh Mania Vinaigrette

Yield: 4 servings

An indoor grill works perfectly for this salad which would make an deliciously different side for your Memorial Day spread.

A meal in itself, the light Moroccan-inspired dressing binds together cannellini beans and baby or chopped kale with a spring bounty of grilled asparagus, grilled spring onions, and grilled radishes. Grilling totally transforms the flavor of grilled radishes almost creating a new vegetable. If radishes aren’t a favorite, it’s probably because you’ve never had them grilled!

Marrakesh Mania Dressing (recipe follows)

1-15.5 ounce can canellini beans, rinsed and drained

6 spring onions, green part trimmed to fit in grill pan, lightly salted, and grilled over medium-high for about 5 minutes on the first side, and 3 on the second, or until lightly charred/caramelized; cut into 1/2-inch pieces

8 walnut-size radishes, sliced about 1/3-inch thick, lightly salted, and grilled over medium-high for about 5 minutes on the first side, and 3 on the second, or until lightly charred/caramelized

1 bunch asparagus spears (approximately 3/4 pound), trimmed, lightly salted and grilled over medium-high for about 5 minutes on the first side, and 3 on the second, or until lightly charred/caramelized; slice into 1-inch pieces

2 cups fairly firmly packed baby kale or stemmed, chopped kale (feel free to substitute Swiss chard)

Make dressing; add beans and all vegetables, except kale, and gently toss to combine. Add kale, microwave on high for 1 minute so that the kale barely starts to wilt, toss altogether and serve chilled or at room temperature.

Marrakesh Mania Dressing:

2 tablespoons rice vinegar or white balsamic (or any mild, light colored vinegar)

3 tablespoons olive oil

1 teaspoon maple syrup

1 teaspoon curry powder (I like a mild and fruity variety)

1/2 teaspoon ground cardamom

1/2 teaspoon garlic powder

1/2 teaspoon ground sumac (optional but with a distinctive earthy and slightly lemon-y flavor; available in Middle Eastern markets)

1/2 teaspoon smoked paprika

1/2 teaspoon tumeric

Sea salt to taste (avoid skimping!–don’t give yourself hypertension, but home cooks tend to underseason!)

Freshly ground black pepper to taste

Whisk together all ingredient in a large, non-reactive, microwave-safe bowl and set aside.

May 10, 2014May 10, 2014 by betsy

Vegan Sunny Souk Sweet Potato and Chickpea Salad

Yield: 4 servings

“Sunny” because of this salad’s golden color and bright pop of citrus, and “souk” because it is redolent of an Arab marketplace, you will love Sunny Souk Sweet Potato and Chickpea Salad however you choose to enjoy it: over greens, stuffed in a wrap or pita pocket, scooped with veggie chips and more! It is even veg(etarian) teenager approved!

*2 tablespoons vegan mayonnaise

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon turmeric

1/4 teaspoon garlic powder

1-15 ounce can chickpeas, rinsed and drained

1/2 pound cooked sweet potato, peeled and diced (I microwave the potato, allow it to cool a few minutes, remove skin–feed to dogs!–and dice)

1/2 large red bell pepper, stemmed, seeded and diced

Zest of 1/2 large lemon (don’t omit this little bit ‘o brightness!)

Sea salt to taste

Freshly ground black pepper to taste

In a medium bowl, whisk together mayonnaise, cumin, paprika, turmeric, and garlic powder. Add chickpeas, sweet potato, and red bell pepper. Toss lightly to distribute dressing. Add lemon zest, salt, and pepper, and toss one final time. Serve immediately or chill, covered, until serving time.

*I have just discovered a delicious brand of vegan mayo not advertised as vegan but as “egg free” at Whole Foods called “Just Mayo” that I highly recommend. I also love Veganaise and my own Blooming Platter Mayo (in my cookbook).

April 27, 2014 by betsy

Vegan Potato Salad with Cilantro-Mint-Chili Mayo and Carrot-Cashew Topping

This recipe is a two-fer: my delicious Cilantro-Mint-Chili Pesto is tasty enough to eat with a spoon, never mind the potato salad! Use this versatile pesto, which can be nudged in a more Indian or Thai direction, in noodle dishes, rice dishes, soups, sandwiches, appetizers like crostini, and more.

Make it first so that you have it on hand to quickly stir into my potato salad whose topping puts it right over the top! I pulse together carrots and cashews in a food processor, seasoning them only with a pinch of black salt for that inimitable, slightly sulfur-y “boiled egg” flavor, so perfect for potato salad.

Cilantro-Mint-Chili Pesto

Yield: approximately 3/4 to 1 cup

4 ounces cilantro leaves and tender stems, rinsed and dried

1 ounce mint leaves and tender stems, rinsed and dried

1 serrano chili, seeded

1/4 cup unsweetened coconut

Juice of 1/2 of a large lime

2-3 tablespoons natural sugar or agave nectar

1/4 cup olive oil

Pinch sea salt to taste

Place cilantro, mint, chile, and coconut in a food process and pulse to finely chop (this took about 30-35 pulses in my processor). Add lime juice and 2 tablespoons of sugar or agave nectar, and pulse to fully incorporate. Taste and add another tablespoon of sugar or agave nectar, if desired. With motor running, stream in olive oil. Season with a pinch of salt. Adjust seasoning if desired and store in refrigerator in an airtight container.

Potato Salad with Cilantro-Mint-Chili Mayo with Carrot-Cashew Topping

Yield: 4 servings

1 1/2 pounds russet potatoes (or whatever kind you have on hand, even sweet potatoes), cubed (I leave the skin on for nutrition and color contrast)

5 tablespoons vegan mayonnaise

2 to 3 tablespoons Cilantro-Mint-Chili Pesto

Sea salt to taste

Freshly ground black pepper to taste

1/4 cup raw, peeled carrot, cut into 1 inch chunks

1/4 cup lightly salted and roasted cashews (halves and pieces are fine)

Pinch black salt or to taste

Garnish: Additional pesto and cashews

Simmer potatoes in salted boiling water over medium-high heat, loosely covered, until tender, approximately 10 minutes. Rinse under cold water and drain. In a medium bowl, whisk together mayonnaise, pesto, and a pinch of salt and pepper. Add potatoes and fold together with mayo-pesto mixture until well-combined. Taste and correct seasoning as desired. In a food processor, pulse together carrots, cashews, and black salt until finely chopped (not mashed). Taste and adjust seasoning if necessary. Serve potato salad topped with Carrot-Curry mixture and garnish each serving with a dollop of the pesto and a cashew.

April 13, 2014April 13, 2014 by betsy

Vegan Tempeh Salad with Grapes and Smoked Almonds

This salad from The Blooming Platter Cookbook is a personal favorite and drew raves at a recent cooking demonstration I was invited to give for a group of women fairly new to veganism who wanted to know more about cooking with some of the vegan proteins, like tempeh and seitan. I knew you will love it too!

Grapes add color, moisture, and natural sweetness to this hearty salad, while nuts add depth of flavor, crunch, and nutrition. In addition to being terrific in a whole grain sandwich, the filling is also great with crackers, celery sticks, or in a lettuce wrap. Some people prefer to steam their tempeh before using in recipes to mellow the flavor – this recipe allows for that option.

And as you can see in the top photo, this salad also makes a delectable soft taco or, at bottom, a scoop of deliciousness on a bed of super-greens.
Yield: 4 servings
16 ounces tempeh
Sea salt
1 cup green seedless grapes, quartered
1/2 cup smoked almonds, coarsely chopped
1/2 cup chopped celery
2 tablespoons minced dill
6 tablespoons vegan mayonnaise
2 tablespoons maple syrup
1/4 teaspoon garlic powder
Freshly ground black pepper
8 slices whole grain bread

1. Preheat the broiler. Steam the tempeh for 10 minutes, if desired. Season both sides of the tempeh with salt and broil 2 to 3 minutes per side. Set aside until cool enough to handle.
2. In a medium bowl, combine the grapes, almonds, celery, dill, mayo, maple syrup, garlic powder, and salt and pepper to taste. Crumble the tempeh and add it to the bowl and combine gently with a fork to mix well. Taste and adjust the seasonings,
if needed.
3. To serve, divide the mixture onto four slices of the bread, top each with another slice of bread, cut each sandwich in half and serve.

Variation: Make the recipe above with these substitutions: red grapes for green grapes; toasted walnuts for smoked almonds; orange bell pepper for celery; tarragon for dill.

April 6, 2014 by betsy

Vegan Prosecco Vinaigrette

Champagne Vinaigrette Yield: almost 2 cups

You know, I haven’t created a lot of new recipes lately, as I have felt sort of caught between seasons: a winter that seemed bent on never ending and a spring that had several false starts. I have certainly been eating good food, but my favorite farm market hasn’t yet opened, so I haven’t had local produce to inspire me.

But now, I do believe that spring has sprung and new ideas are emerging along with tender shoots of dormant plants and blossoms on the earliest spring-blooming trees like Bradford Pears and pink Magnolias.

Like everyone else I’m sure, I’m finding that I am craving lightened and brightened dishes, so I created this champagne vinaigrette using my beloved Italian variety known as Prosecco. It is inexpensive and compatible with virtually everything. Even my husband, a devoted Cab drinker, loves it.

Remember that, especially in recipes with just a few ingredients like a vinaigrette, balance is everything, so feel free to tweak the proportions until they suit your palate.

3 generous tablespoons grainy mustard

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

1/2 cup dry/extra dry Prosecco or your favorite dry/extra dry champagne

1 cup olive oil

Sea salt to taste (avoid skimping; it needs a salt to bring out subtle layers of flavors)

Freshly ground black pepper to taste

In a jar or carton with a tight-fitting lid, whisk garlic and onion powders, balsamic vinegar, maple syrup, and Prosecco into mustard. Drizzle in olive oil, whisking continually, and season to taste with salt and pepper. Tweak any of the flavors for balance and store, covered, in refrigerator. I like to transfer vinaigrette to a squeeze bottle with a cap. Before serving, hold container under warm water for a few minutes to soften partially-solidified oil, and then whisk or shake vigorously. For guests, I like to serve the dressing in a clear glass container with a spout or a spoon like the miniature sundae glass in the photo.

November 25, 2013November 25, 2013 by betsy

Countdown to Thanksgiving–Day #3: Vegan Kale Salad with Pomegranate Balsamic Marinated Figs and Dates Topped with Smoked Almonds

Kale-Salad-with-Pomegranate-Balsamic-Marinated-Figs-and-Dates-Topped-with-Smoked-Almonds1 Fresh raw kale is the base of this lovely salad chock full of lightly caramelized dried fruit and smoked almonds, all glistening from just the right amount of a savory-sweet-tart pomegranate vinaigrette. The most virtuous dish on the Thanksgiving table may just be the tastiest too!

I served this salad last year and, though the whole menu was scrumptious, I typically don’t duplicate. But this dish made the cut and I will be serving it again!

September 7, 2013September 7, 2013 by betsy

Five-Ingredient Vegan Chicken Salad (a la Yorgo’s Bageldashery in Norfolk, VA)

Our schools just started last week and it’s going to be a super year!

As a teacher, my culinary mind has turned to healthy, tasty, quick treats I can pack for satisfying mini-meals throughout the day.

I live in VA Beach, next door to Norfolk, VA, where you can regularly find me “Jonesin” for Yorgo’s Bageldashery’s vegan chicken salad (Yorgo’s has a VERY vegan friendly menu). I try to pick up a carton when I “cross the border” for some other reason, but the deli closes at 2 p.m., so I can only make it on the weekends during the school year. And I have been known to drive to Norfok just for the chicken salad. I know, it’s a shameless waste of gas. But I drive a Prius…does that make it almost okay?

At any rate, I have tried–unsuccessfully–in the past to duplicate their vegan chicken salad. But, I tried again and I do believe I got it!

In addition to the taste, the texture is divine. It’s almost a spread, but not quite. It’s more like a very fine mince bound together with a creamy vegan mayo. Pulsing the ingredients in the food processor a few times after each addition did the trick. But, from past experiments, I knew that using all mayo overpowered the other flavors, so keep reading to learn my secret. And, finally, I also realized that I was trying to add too many additional flavors. Keeping it VERY simple was the key.

3 celery hearts, cut into 1 1/2-inch pieces

3 green onions, white and green part, cut into 1 1/2-inch pieces

1-8 ounce package Morningstar Farms Meal Starters Chick’n Strips (or 1/2 pound purchased or homemade chicken-flavored seitan, cut into thin strips or chunks)

3 tablespoons vegan sour cream

1 tablespoons vegan mayonnaise, purchased or homemade (I like a neutral tasting mayo like Vegenaise for this)

Sea salt and freshly ground black pepper to taste

Optional: for a Vegan Dill Chicken Salad, add 1/2 teaspoon of dried dill weed or, in the summer, 1 tablespoon of fresh minced dill and stir to evenly distribute.

Place celery in food processor and pulse a few times until finely chopped. Add green onions, and process until very finely chopped. Add vegan Chick’n Strips or seitan, and process until chicken is finely chopped. (Other ingredients will be minced at this point.) Add mayo and pulse a very few times, just until combined. Throughout the process, scrape down the sides of the bowl as necessary for uniform chopping. Transfer to a serving bowl or storage carton and stir in salt and pepper to taste. Stir in dill weed or fresh dill if desired. Serve as you would any other chicken salad or cover and refrigerate until serving time. Because of both its taste and texture, this chicken salad is especially well-suited to spreading on a cracker, a toasted “everything” bagel or rolled in fresh spinach leaves to create healthy little wraps.

September 3, 2013September 24, 2013 by betsy

Inaugural Blooming Platter “Vegan Q & A Tuesday” with Bryanna Clark Grogan + Bryanna’s Indian-Spiced Lentil Salad

Based on Actor’s Studio host’s James Lipton’s famous “Q & A”–after the Proust Questionnaire–“Vegan Q & A Tuesday” is The Blooming Platter’s new first Tuesday feature on a creative force in the vegan culinary world. Read more about “Q & A Tuesday” HERE.

Featured Force:

Bryanna Clark Grogan

(See below for Bryanna’s Indian-Spiced Lentil Salad recipe.)

Vegan since 1988, author World Vegan Feast & 7 more vegan cookbooks, Bryanna has devoted over 40 years to the study of cooking & nutrition. She developed the recipes for Dr. Neal Barnard’s Program for Reversing Diabetes, & contributed recipes to Howard Lyman’s No More Bull! & Cooking with PETA. She has appeared at Vegetarian SummerFest, Vegetarian Awakening, Portland VegFest, McDougall Celebrity Chef Weekend, VidaVeganCon, & Seattle VegFest. She also runs a small library branch and likes to bellydance & read mysteries. She lives on Denman Is., Bc, Canada, with her photographer/baker husband Brian, dog Phoebe, & cats Ringo & Sadie. She has 4 grown kids, 2 stepsons and 7 grandchildren.

1. What is your favorite culinary word?

It would have to be “Umami”– the Japanese word for “The Fifth Flavor”, which means, more or less, “the essence of deliciousness”. Isn’t that wonderful?

2. What is your least favorite culinary word?

“Superfood”—there are no “superfoods”! It’s a marketing ploy.

3. What about cooking turns you on?

I think part of it is the creativity and inventiveness, which often leads to a wonderful dish or meal. Sometimes I wake up thinking about some idea for a dish that I want to make. One can compare it to painting, but we cooks can enjoy eating our creations! There is also the mystery—how will it turn out? Will it live up to expectations? And, in addition, there is the pleasure of discovery—learning the science of cooking, how ingredients work together, what methods improve the result, etc.

4. What about cooking turns you off?

Hmmmm… that’s a tough one. The clean-up, perhaps?

5. What cooking or dining sound or noise do you love?

There are many. The “snap” of breaking celery or snap peas; the sizzle of breaded marinated tofu sliding into hot olive oil; knife on wooden cutting board as one chops onions, etc.; the “glug” of wine being poured into a sauce; the quiet clinking of dining utensils during a lull in the dinner conversation, when guests are enjoying their food so much that they cease to converse.

6. What cooking or dining sound or noise do you hate?

Slurping!

7. What makes you curse in the kitchen?

Cutting myself; spilling something messy, such as oil or tomato sauce; finding out I turned on the wrong burner; burning something.

8. What cooking profession other than your own would you like to attempt?

Rather than being a cookbook writer, from the limited amount of teaching workshops I’ve done, it might be very satisfying to be a cooking teacher.

9. What cooking profession would you not like to do?

I would not like to do anything that entailed making the same thing, or few things, over and over.

10. If heaven exists, what would you like to hear God say when you arrive at the pearly gates?

“One of the perks here is that you can have anything you like to eat, you won’t get fat, and you can have full access to the Heavenly Kitchens, if you like.”

Bryanna’s Indian-Spiced Lentil Salad

Indian lentil salad Serves 6

5 1/2 to 6 cups cooked or canned brown lentils, drained (or 2 cups dried)

4 small carrots, peeled and grated

6 large green onions, chopped

3 stalks celery, with leaves, chopped

1 red bell pepper, seeded and diced

1 medium cucumber, diced (I use the English type that you don’t have to peel)

DRESSING:

1 cup Mango Salsa (see homemade recipe and notes below recipe)

3/4 cup Low-Fat Oil Substitute for Salad Dressings or broth from cooking chickpeas

6 tablespoons olive oil

1/3 cup cider vinegar

1/4 cup fresh lemon juice

1 1/2 tablespoons brown sugar

1 tablespoon dried mint leaves (or 3 tablespoons fresh, chopped)

1 tablespoon dried cilantro leaves (or 3 tablespoons fresh, chopped)

2 teaspoons tandoor masala

1 teaspoon salt

If you are starting with dried lentils (which do not need pre-soaking):

Pick over the lentils to remove debris or shriveled lentils, rinse, and drain. Cover with water or broth and boil for 2 to 3 minutes (to aid in digestion). Reduce the heat and simmer gently, covered, until tender. Depending on the variety and age, cooking time may take anywhere from 10 minutes to 1 hour. They should be tender, but firm, so do not overcook them or let them get mushy. Drain them well (handling gently) and cool completely, then measure out.

To make the salad:

Combine the first 6 ingredients carefully in a salad bowl.

Whisk the Dressing ingredients together well, or mix them briefly in a blender or with a hand immersion/stick blender.

Fold the Dressing into the salad. Cover and refrigerate. Try to bring the salad to room temperature before serving.

To serve, I pile it on top of some organic greens and garnish each serving with sliced fresh mango and avocado.

Nutrition (per serving): 397.3 calories; 32% calories from fat; 14.6g total fat; 0.0mg cholesterol; 625.7mg sodium; 1194.7mg potassium; 53.1g carbohydrates; 17.8g fiber; 12.3g sugar; 35.4g net carbs; 18.6g protein; 8.4 points.

EASY MANGO (OR PEACH)-TOMATO SALSA

3 cups diced fully ripened tomatoes, roughly pureed in a food processor or with a hand immersion/stick blender

2 cups diced fresh mango (or use ripe peaches instead)

1/4 sliced green onions

1 tbs minced jalapeno pepper, seeds removed (optional)

2 1/2 tsp. grated fresh ginger or one tsp ground ginger

1 tsp salt

1 1/2 tbs. lime juice

Mix ingredients together well and refrigerate until using in a covered container.

Commercial Mango or Peach and Tomato Salsas:

D.L. Jardine’s Peach Salsa

PC [President’s Choice, a Canadian brand] Mango and Lime Salsa