Category: Vegan Spreads

by betsy

One Green Planet’s April Fool’s Day Tribute Includes Vegan “Knock-off-amole” aka Fresh Pea Guacamole from The Blooming Platter Cookbook

This recipe seemed like the perfect “fooled you” dish.  And One Green Planet must have thought so too, as they published it today as one of their April Fool’s Day features!

My “Knock-off-amole” is so named because it is a delicious and nutritious guacamole “knock off” made with fresh green peas instead of avocado.  And like every good art teacher knows, green and red are complementary colors, making each other “pop,” so the chopped tomato and diced red onion look glisteningly gorgeous in this Mexican-Southwestern dip.

There is nothing non-vegan or unhealthy about traditional guacamole; to the contrary avocado is high in “good” fat.  So it wasn’t for those reasons that I sought a convincing substitute. 

No, sadly, it was because I developed a food sensitivity or allergy to avocados in my twenties.  It was a tragic day, as I was born in Texas, and loved my mother’s guac.  However, even the tiniest bit left inside a veggie sushi slice even afer the avocado has been picked out does a number on me.

So, craving my Mama’s guacamole and perusing the farmer’s market last spring, it suddently occured to me that their beautiful fresh green peas might make a fine substitute.  Indeed!  Though no one will necessarily think they are eating avocado, they won’t care because it tastes so good and is deliciously respectful of its namesake.

Therefore, whether you are an avocado lover or not, I know you’ll enjoy this fresh take on an old favorite.  Click HERE for the luscious recipe at One Green Planet.

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by betsy

Go Dairy Free Publishes Blooming Platter Vegan Orange-Scented Olive, Parsley, and Sun-Dried Tomato Tapenade

I originally created this deliciously different, colorful, nutritious, and flavorful tapenade especially to dollop atop my Moroccan Soup with White Beans and Kale, recently published on Go Dairy Free (GDF).  But, the two go together so beautifully that GDF founder and creator, Alisa Fleming, published the tapenade today..

It has a multitude of applications beyond a soup topper: serve it on crostini, as in the photo; toss it with whole grain pasta; or dollop some on a baked sweet potato…just use your imagination!

So, before winter oranges are all gone, whip up a batch  to nibble on this week, as it won’t spoil quickly.  You will be glad to have plenty of this colorful, tangy, and simultaneously rich, yet bright, spread on hand.

Check out THIS LINK for the recipe and the back story to find out why in the world I would serve something so sophisticated it in a stainless steel dog bowl!

Thanks, as always, to Alisa Fleming, creator and founder of Go Dairy Free!

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by betsy

The Blooming Platter Cookbook Sneak Preview: Apricot-Studded Date-Walnut Spread Topped with Cucumber Slices for Open-Face Sandwiches or Crackers

Yield: 4 servings

Last Saturday, I had the distinct honor of delivering a program on The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (TBPC) for an education sorority of which I’m a member: the Alpha Rho chapter of Delta Kappa Gamma.  Because of my schedule over the last year, I have not been able to be an active member, so it felt very good to be back in the fold.  And the 35 or so members in attendance were so generous with their praise and purchase of books.

The 9-11 a.m. time frame of the meeting dictated brunch-type offerings, but ones that were along the lines of “pick up” food and that didn’t need to be served hot, as the meeting was held in the library of the school where several of us teach.  Though the space is filled with natural daylight, it has no kitchen.

It’s my pleasure to share the menu in the next few posts starting with this sneak preview recipe from TBPC.  In the cookbook, I suggest serving it as an open-face sandwich on that ultra-thin, dense and perfectly square Danish pumpernickel bread.  But for the meeting, I sliced the bread in half to make “fingers,” and toasted it for a few minutes on each side at 350 degrees.  That way, I could serve the bread as an accompaniment to a dish of the spread and a separate one of cucumber slices, and not need to prepare a lot of finger sandwiches in advance.

Fresh and pretty, this sandwich would also be lovely for afternoon tea, though it is a perfectly filling lunch when lighter fare is in order. A “schmear” of the luscious ginger and clove-scented spread plus one slice of cucumber also tops a cracker just about perfectly.  And both the spread and cucumbers on a toasted bagel take the quick breakfast concept to a new level.

14 ounces firm tofu, drained and pressed

2 teaspoons lemon juice

1 1/2 teaspoons fresh grated ginger

2 teaspoons maple syrup

1 teaspoon vegan Worcestershire sauce or Bragg Liquid Aminos

3/4 teaspoon garlic powder

1/2 teaspoon ground cloves

1/4 teaspoon sea salt

Freshly ground black pepper

1 cup chopped pitted dates

1/2 cup chopped walnuts

1/2 cup chopped dried apricots

1 medium (8-ounce) cucumber, thinly sliced Sea salt

8 slices Danish-style pumpernickel bread

In a food processor, combine the tofu, lemon juice, ginger, maple syrup, Worcestershire sauce, garlic powder, cloves, salt and pepper to taste, and process until smooth. Transfer to a medium bowl and stir in dates, walnuts, and apricots. Check for seasoning and adjust if necessary. Spread the mixture evenly onto the bread slices, top each with the cucumber slices, and sprinkle with a pinch of sea salt. Serve immediately, two slices per serving.

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by betsy

Vegan Grilled Pumpkin Pizza with Pumpkin and Pepita-Sage Pesto Spread, Pepita and Sage Pesto and Rosemary-Garlic Oil Recipe

Yield: 2 pizzas/8 servings (2 slices per serving)

The irresistibly adorable pumpkins at my favorite farm market inspired this pizza.  I’ve enjoyed it three or four times this week with my Vegan Caramelized Onion and Apple Pizza and am so sad there is no more.

As I’ve said before, homemade pizza dough is so quick and easy to make that there is scarcely any reason to purchase it, especially since it can be frozen.  Hands on prep time is just minutes, but it does take a couple of hours to rise.  So, if you are super pressed for time and favor a brand like Trader Joe’s frozen dough, then go for it.  If you choose the purchased route, I would definitely recommend a prepared dough as opposed to a prepared crust.

My dough of choice comes from my Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.  My recipe calls for a combination of self-rising and whole wheat flours.  However, for the pizza pictured, I didn’t have either, so I used all white whole wheat flour with some baking powder.  The only difference I found is that it makes a softer dough and, hence, requires additional flour.  The crust made this way also benefits especially from a couple of minutes in the oven before topping it and returning it to the oven to insure that the crust doesn’t become soggy.

Make the dough at least 3 hours before you plan to serve the pizza.

 

Blooming Platter Pizza Dough:

Yield: 2 approximate 8-inch crusts

3/4 cup plus 2 tablespoons self-rising flour (or 3/4 cup  plus 2 tablespoons white whole wheat or all purpose flour combined with 1 1/4 teaspoons baking powder and a scant 1/4 teaspoon of sea salt)

3/4 cup plus 2 tablespoons whole wheat flour

Note:  you may substitute all white whole wheat or all-purpose flour for both of the above.  However, you will need considerably more flour, added 1/4 cup at a time, until dough is smooth and elastic, but slightly sticky.

1 teaspoon “quick rise” yeast

1 teaspoon natural sugar

1 teaspoon sea salt

3/4 cup plus 1 1/2 tablespoons tepid water

2 teaspoons extra virgin olive oil plus 1 teaspoon to oil the bowl

Place all of the dry ingredients in a large bowl, stir to combine, and make a well in the center.  Add the water and 2 teaspoons olive oil to the well and stir the wet and dry ingredients together with a fork until fully incorporated.

Knead for 5 minutes with oiled hands or until the dough is smooth and elastic, but slightly sticky.  I knead it right in the bowl.  Do not over-knead.  Lift out the dough and pour the remaining teaspoon of olive oil into the bottom of the bowl and spread to coat the interior with your fingers.

Return the dough to the bowl, rolling it around on both sides to coat with the oil.  Cover the bowl loosely with a damp kitchen towel and allow the dough to rise until doubled in bulk, about 2 hours.  While the dough rises, prepare the other ingredients.

 

Next prepare Rosemary-Garlic Olive Oil:

1/4 cup olive oil (makes sure it is super flavorful)

1 5-inch stalk of fresh rosemary

1 clove garlic, thinly sliced

Combine all ingredients in a small cup and set aside.

Before preparing topping, preheat oven to 450 degrees.  Place two pizza stones (or two inverted baking sheets) into the oven and heat for 30 minutes.

 

Topping:

Approximately 1/4 cup Pumpkin and Pepita-Sage Pesto Spread (recipe follows)

Grilled Pumpkin (recipe follows)

1/2 cup Vegan Pepita and Sage Pesto

Optional garnish: fresh sage leaves or pineapple sage blossoms

 

Vegan Pumpkin Pepita-Sage Pesto Spread:

6 ounces Silken Firm tofu (you may you “extra firm” for a firmer end result)

1/2 cup pumpkin puree

1/2 cup Vegan Pepita and Sage Pesto

1 large garlic clove

Pinch sea salt

Place all ingredients in the bowl of a food processor and process until smooth, scraping down the sides of the bowl as necessary.  You will have more than you need for this pizza.  Store any leftovers in an airtight container in the refrigerator.  Enjoy as a dip with fresh veggies, spread on bagels or sandwiches, tossed with pasta, or as a pizza sauce.

 

Grilled Pumpkin:

Approximately 3 pounds fresh pumpkin (this weight is seeded and with pulp removed, but with the skin on)

Remove the skin from pumpkin with a paring knife.  Cut pizza into bite size 1/3-inch thick slices.  Spray a grill pan with non-stick spray and preheat over medium-high.  Grill pumpkin, in two batches if necessary, for 2 to 3 minutes per side or unil tender with nice grill marks.  Remove to a plate and set aside.

 

To Assemble:

Lay two 10-inch sheets of aluminum foil, shiny side down, on a work surface.    Spray each sheet lightly with non-stick pray.  With hands lightly dusted with flour, divide the dough in half, shape each half into a ball, and place one in the center of each piece of foil.

Beginning in the center of the ball and working your way to the edges, use your fingertips and palms to gently press the dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1/4-inch wide rim.  Brush the entire surface of each very lightly with the Rosemary-Garlic Olive Oil; you will likely have some left over.  Lift each piece of foil one at a time, crust and all, holding it taught, and place on one of the baking stones.  Bake for 2 minutes.  Remove the stones from the oven and spread a very thin layer (about 2 to 3 tablespoons) of Pumpkin and Pepita-Sage Pesto Spread on each crust.  Divide the pumpkin evenly between the two crusts, arranging pieces in concentric rings.  Return the stones to the oven and cook for about 7 minutes, switching the position of the stones halfway through if pizzas seem to be cooking unevenly.  Remove the stones from the oven again and dot each with about half of the Pepita and Sage Pesto (1/4 cup each).  Return the stones to the oven and cook for 2 to 3 more minutes  or until the crusts are golden and the topping is hot.  Remove the stones form the oven, slide the pizzas, one at a time, onto a cutting board, and cut each into 8 wedges.  Serve immediately garnished with sage leaves or, if you’re lucky enough to grow this herb: ravishing pineapple sage blossoms.

Note: this pizza reheats beautifully on a pizza stone in a 350 degree preheated oven for 10 minutes.

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by betsy

Vegan Cheddar “Cheese” Spread with Savory Blackberry Chutney

Pulpy, glistening blackberries…savory bursts of clean, complex flavors…little taste explosions in every mouthful.  This chutney is to die for!

In my previous post, I said that my Smoky Vegan “Ricotta” and Green Grape-Spring Onion Salsa became an instant favorite upon creation.

But wait!  This one, made the same day, but  not tasted on an actual crostini until last night, rivals it–I wouldn’t want to have to pick a #1!

The truth is that I wasn’t sure how I was even gong to use the chutney or, for that matter, that I was going to make a chutney.  But I had come home from Stoney’s Farmer’s Market on the weekend with some fresh Pungo blackberries and, not wanting them to spoil as berries tend to do so quickly, I decided to go ahead and use them.

I wasn’t in a dessert mood, and I didn’t want to use them raw, as they were on the tart side.  So, when I thought of a chutney, I was excited by the possibilities, but gave myself this kitchen challenge:  to see how complex (and delicious!) I could make the flavor without muddying it or masking the taste of the blackberries.

The response to my challenge is this very special chutney.  You won’t even believe how amazing it is by itself or on a crostini with my Vegan Cheddar “Cheese” Spread.  In fact, dinner last night was a pairing of crostini: these and the ones mentioned above (I’d eaten lots of leafy greens for lunch, so I allowed myself).  It was a light meal of beautiful contrasts in colors, flavors and textures.  Perfect with a glass of 2009 Green Fin organic white table wine (a new top choice) after a very hot dog walk and a Pilates class.  Cheers!

1 tablespoon olive oil

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

2 large cloves garlic, thinly sliced

1/3 cup apple cider vinegar

1/3 cup agave nectar

1 tablespoon red wine (anything drinkable will do and will only change the flavor slightly)

1 teaspoon coriander seeds

1/2 teaspoon ground allspice

1/2 teaspoon anise seeds

1/2 teaspoon fennel seeds

1/4 teaspoon ground cardamom

1/4 teaspoon ground chipotle chili powder

1/4 teaspoon ground ginger

1/4 teaspoon smoked paprika

1/4 teaspoon turmeric

1 pint fresh blackberries

leaves only from a 6-inch piece fresh rosemary

up to 1/3 cup natural sugar (adjust depending on tartness of berries)

sea salt and freshly ground pepper to taste

Accompaniments: Vegan Cheddar “Cheese” Spread and crackers or toasts, including thinly sliced grilled or toasted bread rounds

In a large cast iron skillet over medium-high, bring olive oil to shimmering.  Add onion and saute a couple of minutes, stirring frequently.  Add garlic and continue sauteeing and stirring for another couple of minutes or until onion and garlic are soft and onion is starting to develop a slight amount of color.

Stir in remaining ingredients and simmer, stirring occasionally, for approximately 20 minutes or until flavors are beautifully combined and the mixture has become pulpy.  It will thicken as it cools.  Serve chilled or at room temperature with my Vegan Cheddar “Cheese” Spread or your favorite vegan “cheese” on crackers or toasts.   It would also be delicious on something like grilled or broiled tempeh “steaks.”

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by betsy

Crostini with Smoky Vegan “Ricotta” Spread and Green Grape-Spring Onion Salsa

I am so excited to share this recipe, as it became one of my all-time favorite crostinis immediately upon creation.

My inspired foodie friend, Trish Pfeifer, often serves crunchy-juicy seedless green grapes and smoked almonds as an impromptu appetizer or snack.  You can’t believe for how many occasions that combination is perfect, including–odd though it may sound–with coffee on a late Saturday morning.

So, last Sunday, I was craving her pairing, but I wanted to make it a little more of a “dish.”  Yet I still wanted it to be ultra-easy, cooling (Sunday was hot and humid), and very pretty.

I make a vegan “cheddar”-pecan spread, so I thought that finely chopped almonds would be nice in something like a ricotta made from an extra-firm tofu base.  And I thought that it would be even nicer still if I could toss all of the ingredients in the food processor, pulse a few times, and be done.  And I could! Tthe consistency was exactly what I sought.

All that remained was the grape topping.  I decided that spring onion would complement, but not overpower, the flavor of the grapes.  Wanting the topping to be refreshing and fairly pure in taste, with just a little complexity, I decided to go with just a splash of rice wine vinegar and a bare hint of hot red pepper flakes.  The result was exactly what I was after, and the shimmering green-on-green palette with tiny flecks of red looks as refreshing as it tastes.

All I had to use for a base was falafel crackers, and they were delicious, but I have since enjoyed the toppings on Melba toasts.  Thinly sliced rounds of toasted or grilled bread would be perfect too.

After I spread a little of the vegan “ricotta” on the cracker and topped it with a mound of the salsa, I had one last flash of inspiration.  The day before, I had been at T.J. Maxx where I was seduced by a box of exquisite irregularly-shaped chunks of pearly Pink Himalayan salt.  (It is such smart merchandising to create the checkout line from display shelves lined with such goodies!)  So, a hint of the salt hand-grated over the top, using my microplane grater, was the piece de resistance.

Even without the luxury of Pink Himalayan salt, you will adore this dish.

Smoky Vegan “Ricotta” Spread

8 ounces extra-firm tofu

1 large clove garlic

1 teaspoon olive oil

1 teaspoon Bragg’s Liquid Aminos

2 teaspoons light miso

2 tablespoons nutritional yeast

1/3 cup smoked almonds

sea salt and freshly ground black pepper to taste

optional: 1/4 teaspoon curry powder

Place all ingredients in the bowl of a food processor fitted with a metal blade and pulse a few times until almonds are finely chopped and all ingredients are thoroughly combined.  Scrape down the sides of the bowl as necessary.  Check for seasoning, and adjust as necessary.

Green Grape and Spring Onion Salsa

1/2 cup quartered seedless green grapes

1/4 cup thinly sliced spring onion (use about half of the white and half of the green parts)

1 teaspoon rice wine vinegar

pinch sea salt

2 pinches natural sugar

pinch of red pepper flakes

In a small non-reactive bowl, combine all ingredients.  Check for seasoning and adjust as necessary.

Accompaniments:

Crackers, Melba toasts, or small, thinly-sliced grilled or toasted bread rounds

Optional: a finishing salt like Pink Himalayan

To serve, spread each cracker or toast with some of the “ricotta,” and top it with a small mound of the salsa.  If desired, grate a little Pink Himalayan or another finishing salt over the top.  Serve immediately.  Store any leftover “ricotta” and salsa separately in airtight containers in the refrigerator.

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by betsy

Vegan Red Lentil-Pistachio Spread Will Bloom on Your Platter

On the Saturday night before Easter, my husband and I enjoyed a Middle Eastern dinner at the new Azar’s at Hilltop in VA Beach.  I savored my lamb-less Lenten, I mean, Lentil Soup, redolent of cardamom, with a wine I had never sampled before, but certainly will again: Ksara Vineyard’s Blanc-de-Blancs  from Lebanon.  A blend of Sauvignon Blanc, Semillon, and Chardonnay, this wine is its own breed: fruity, nutty and…hmm…is “spicy” the right world?  It tastes delectably “different.”  Try it!
From The Blooming Platter Cookbook

And I happened to think that it would be lovely with my Red Lentil-Pistachio Spread, one of the Starters in  The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.  Have you bought your copy yet so that you can get cookin’ on this and some 175 other delectable recipes (if I do say so myself)?  The book is available on-line at both Amazon and Barnes & Noble or, locally, at Prince Books, Norfolk’s favorite bookstore.

Remember, you can also enter for three chance to win a copy through the new blog created by my publisher, Vegan Heritage Press.  Don’t delay, though, as that contest ends tonight at midnight.

You can also head over to VegWeb’s blog, register, and enter for still another separate chance to win a copy.  That give-away ends May 3.

Good luck!

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by betsy

Blooming Platter Vegan Egg Salad in Top 50 List

Goodness Bakeshop has named my Vegan Egg Salad as #12 in her List of Top 50 Vegan Recipes, and it tops her list for lunch choices!  Click on the link and check out her delightful virtual bakery.

Note that her link to my recipe will take you to my old site, but if you’re reading this, you know where to find me now!

Yield: approximately 2 cups

As a vegetarian, one of my all-time favorite old-fashioned sandwiches has to have been fluffy egg salad. Once I became a vegan, I figured they were a thing of the past. Happily, that turned out not to be the case. However, all tofu egg salad recipes are not created equal. I have made recipes and tasted purchased varieties that didn’t satisfy the craving. But this creation made the grade.

Feel free to adjust proportions to suit your taste, but do keep in mind that, while it is an indispensable ingredient to an authentic taste, celery seed is a little bitter, so avoid over-doing it. Also, if you don’t eat sugar, you may leave it out. I found, though, that because boiled eggs are ever-so-slightly sweet–at least according to my best recollection–the sugar is a necessary addition if authenticity is your goal. Similarly, I use apple cider vinegar for its subtle sweet note but, by all means, use white vinegar if you have it on hand or even dill or sweet pickle juice.

14 ounces firm tofu, drained (not Silken–a test proved it to be unsatisfactory)

1 1/2 teaspoon black salt (available at Indian markets or online) or sea salt or to taste

2 stalks of celery, trimmed, sliced vertically into 4 strips and sliced thinly crosswise

3 tablespoons vegan mayonnaise

1 tablespoon apple cider vinegar

1/2-1 teaspoon yellow mustard

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon turmeric

1 1/2 teaspoon celery seed

1 teaspoon dried dill weed or 1 tablespoon fresh minced dill

1 teaspoon natural sugar

salt, freshly ground black pepper and sugar to taste

Mash tofu with salt in a medium-size bowl using a potato masher or a fork. Don’t worry about over-mashing, as the texture seems to improve with additional mashing. Fold in celery with a fork. Whisk together all remaining ingredients except additional salt, black pepper and sugar. Pour over tofu mixture and mash until dressing is completely incorporated. Adjust seasoning with salt, pepper and sugar if needed. Store in an airtight container in the refrigerator.

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by betsy

Vegan Cheddar “Cheese” Spread

Yield: approximately 2 1/2 cups

I finally figured out what was missing from many of the homemade vegan “cheese” recipes I had tried…though they were very tasty, they lacked what, for lack of a better term, I’ll call that aged cheesy “funk.”

One day, musing about what would give my vegan “cheese” that extra little “somethin’-somethin’,” beer popped into my mind.   It seemed to me that the fermentation would evoke something of that “aged” quality.  And I was right! At least to my palate.  Plus, together, the beer or wine and miso paste impart that elusive umami.

Beer is perfect, but  if your husband (or wife, significant other, parent, sibling, or any cohabitant with an opposable thumb) drinks the last brew, white wine is quite delicious too.  (I’ve used Orvietto Classico. )

I love this spread on crackers–low fat Triscuits in the photo–as an after school snack with a glass of soymilk or, depending on the day, a glass of wine.  But it’s also delicious dolloped on a baked potato or on my Vegan Skillet Chili, a recipe I promise to post very soon.   Simply thin it with additional soymilk or beer/wine and heat to create more of a sauce.

Ridiculously easy to make , this spread looks so homey and inviting in a little crock.  Sometimes I like to share half the batch as a casual gift.  And sometimes I like to hoard it all for myself.

2 cups lightly salted and roasted cashew halves or pieces (soaked for a few hours IF desired)

1/2 cup nutritional yeast

1/2 teaspoon garlic powder

1/2 cup soymilk

1/2 cup beer or non-alcoholic beer (or white wine)

2 tablespoons any kind of miso paste (the darker the color, the deeper the flavor)

Place all ingredients in the bowl of a food processor fitted with a metal blade and process for a few minutes or until quite smooth, scraping down the sides of the bowl as necessary.  Store in an airtight container or crock in the refrigerator.

Note:  According to Ali Tadayon in “Beware the Beer: Is Yours Vegan,” found in the Vegan Mainstream e-newsletter, not all beer is vegan, as it may include albium (derived from animal blood), isinglass (derived from the swim bladders of fish), gelatin, charcoal, pepsin, lactose, and even insects.  She recommends the following vegan-approved beers: Amstel, Corona, Heineken, New Belgium Brewery, Pabst Brewing, Sierra Nevada Brewing Company, and Tecate over these non-vegan ones:  Castle Rock Brewery, Guinness, Newcastle Brown Ale, and Red Stripe.

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