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

September 26, 2021October 5, 2021 by betsy

West African Peanut Stew with Butternut Squash, Chickpeas, & Spinach (vegan & plant-based)

West African Peanut Stew with Butternut Squash, Chickpeas & Spinach (vegan & plant-based)

With temperatures falling, I find this, my newest recipe, absolutely addicting. It checks all my autumnal culinary boxes and I hope yours.

Yield: approximately 8 servings

1to 2 tablespoons olive oil
1 medium onion, diced
1 teaspoon sea salt
4 large cloves garlic, thinly sliced
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
Approximately 21 ounces peeled and cubed butternut squash
1-8 oz can diced tomatoes with juice (I used a variety with cilantro and jalapeno)
4 cups vegetable stock
1/4 cup smooth peanut butter
4 cups semi-firmly packed baby spinach
Garnishes: Fresh cilantro, whole or chopped roasted and lightly salted peanuts, and finally diced bell pepper (I like a tri-color blend)

In Dutch oven or large stockpot, heat oil over medium to medium high. Add onion and sea salt and saute, stirring frequently, for a few minutes or until onion is softened. Add garlic and saute, stirring, for another 30 seconds to 1 minute. Add spices and butternut squash and sante, still stirring frequently, for several minutes or until squash is softened and just starting to break down. Add remaining ingredients, except garnishes, and simmer gently until thick and creamy and flavors are married. Add spinach and stir until wilted and completely incorporated. Serve topped with cilantro, peanuts, and and bell peppers, as desired.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedbutternutsquash #veganbutternutsquash #plantbasedpeanut stew #veganpeanutstew #plantbasedwestafrican #veganwestafrican

November 10, 2018November 10, 2018 by betsy

Vegan Stuffed Southwestern Acorn Squash

This was my delicious, lo-cal dinner on a recent autumn evening.

No real recipe, but one big secret: while my acorn squash roasted, I cooked a few french lentils and mixed them with sauteed onions, carrots, and, wait for it… shredded cabbage(!), all seasoned up with cumin, smoked paprika, and sea salt. Yummm!!!!!

Lentils are somewhat high in calories because they are nutrient dense, so I added additional bulk, nutrition, fiber, texture, and flavor with almost no-calorie cabbage.

I topped the beautiful little mound with pico de gallo and a dab of vegan sour cream. What a beautiful meal enjoyed on the deck in this cool weather with a glass of even cooler Prosecco.

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

November 10, 2018 by betsy

Vegan Butternut Squash Crinkle Fries

Chicken tenders? H*** no! These are my brand new vegan butternut crinkle fries.

I purchased the crinkle vut butternut squash at Whole Foids. Then I used the old dry, wet, dry method of seasoned flour with just a hint of baking powder, and vegan buttermilk made with soy milk curdled with vinegar. Just a minute and a half in the fryer and they were perfect!

Of course, as you all probably know, I topped them with raw cauliflower, broccoli, and carrot pearls and just a hint of a cilantro mint sauce with a faintly Indian flavor, both very low in calories.

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

September 25, 2018 by betsy

Vegan Roasted Butternut Squash Taco

I will put just about anything in a tortilla these days…and each new resulting taco is my “favorite.” This one tastes like autumn with the earthy-sweet butternut squash and sage.
Per serving:

1 corn or corn-flour tortilla
1/3 cup baby kale
2 tablespoons diced roasted butter nut squash (app. 30 minutes at 450 degrees)
2 tablespoons yellow onion slices sauteed with a spritz of non-stick spray and rubbed sage and sea salt to taste
1 tablespoon Blooming Platter Mayo (10 cslories per tablespoon) or vegan sour cream
1 generous tablespoon shredded vegan parmesan
Ootional garnish: roasted and lightly salted pepitas

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

January 7, 2018January 7, 2018 by betsy

Vegan Buffalo Roasted Butternut Fries

Yield: 2 servings

My latest Buffalo-flavored obsession needs little introduction. It’s the traditional bar food with a side of compassion.

2 tablespoons melted vegan butter

.75 to 1 ounce dry Buffalo mix (I prefer mild)

20 ounces butternut squash cut into fries

1/4 cup vegan sour cream or Daiya brand blue cheez dressing

1/4 cup shredded vegan parmesan (I like Follow Your Heart)

1/4 cup finely diced celery

Preheat oven to 450 degrees. Melt butter in a rimmed baking sheet. Add squash fries and gently toss to coat. Sprinkle with Buffalo mix and gently toss well again to evenly coat. Roast for approximately 20 minutes, stirring occssionally. Or until golden and slightly caramelized. Cool slightly. Divide in half and top each serving with half each of the sour cream or dressing, parmesan, and celery.

December 9, 2017December 9, 2017 by betsy

Vegan Roasted Butternut Squash and Cream Cheese Ricetini

Yield: 4 servings

When you need a meal that is more like a snack, you need my Vegan Roasted Butternut Squash and Cream Cheese Ricetini, a play on crostini (not a martini!).

It’s a little bit open-faced sandwich and a little bit pretty appetizer, so it seems special–and it is special enough for a party–but it is so quick and easy. And it is low-fat and low-calorie but, shhh, don’t tell anyone. Each serving is less than 200 calories! (Ten ounces of spiralized butternut squash is only 128 calories.)

10 ounces spiralized butternut squash (spray roasting pan and squash with a little nonstick spray, sprinkle lightly with sea salt, and roast for 25 minutes at 450 degrees, tossing half way through)

4 rice cakes

1/2 cup vegan cream cheese, softened

1/4 cup roasted and lightly salted pumpkin seeds.

To make each ricetini, spread one rice cake with 2 tablespoons vegan cream cheese. Mound 1/4 of the roasted butternut squash on top and garnish with 1 tablespoon pumpkin seeds. Serve immediately, perhaps with a small salad.