by betsy

Mini-Tomato Pie Tartlets with Press-In Crust (vegan & plant-based)

Yield: 6 tartlets

I think I am becoming an unintended expert at micro-sizing food, mostly out of necessity. Namely becauseI am cooking for one and am a restless cook who grows bored easily if I have to eat the same thing day after day.

My omni partner, Bob, does not eat the way I do, almost on principle. We have had occasional heartfelt discussions, a story for a different day, about my feelings of rejection when he declines even a taste of the dishes I prepare because, as for many of us, cooking is a gesture of sharing and love.

But, he, a smoker for many years, truly tastes food differently and, like all of us, wants to control his own diet. Still, it is fun to cook together as long as we can tailor the ingredients for our own tastes and lifestyles. Basically, anything that can be custom-filled or -topped works well: tacos, pizzas, wontons, fried ravioli, etc. But, I can assure you, he would not go near a tomato pie.

If we weren’t in the middle of a pandemic, I would share with friends as I always have, but many of us are not too keen on eating food from other people’s kitchens right now.

So cakes become cupcakes and cupcake recipes are downsized to make only four and, in this case, a big luscious tomato pie became six luscious two-bite tartlets.

Months ago, I purchased a bag of these tartlet pans at a thrift store to make this really cool metal floral wall hanging for a friend. All of the flowers were assembled out of metal housewares And I featured the end result in my DIY Decor column. I never really thought I would use the leftovers, but they have come in handy on a number of occasions.

Ingredient note: I am a calorie-counter and an avid exerciser. So I use Walton Farms no-calorie mayonnaise available at our Harris Teeter. (It is not great on its own, but when it is mixed with other ingredients with strong flavors, it is worth it to me to save 100 calories per tablespoon.) But use whatever kind of mayo you prefer, including homemade. I make a delicious tofu mayonnaise (available here on this site) with only 10 calories per tablespoon, but I was too hungry to stop and make a batch.

I use Everything Bagel seasoning in my creamy topping because I love the mixture of dried garlic and onion, sesame seeds, poppy seeds, etc. Feel free to omit, as there will be plenty of flavor without it. But, I highly recommend.

Whatever you choose to top yours with, enjoy celebrating these glistening red gems of the season in two-bitesize format.

Mini-Tomato Pie Tartlets Press-In Crust (vegan & plant-based)

6 approximately 1.5 x 3 inch tartlet pans

3/4 cup all-purpose flour

2 tablespoons vegetable oil

1 tablespoon non-dairy milk

Pinch sea salt

Pinch garlic powder

Pinch onion powder

1/4 cup vegan mayonnaise

3 tablespoons shredded vegan mozzarella cheese

1 tablespoon shredded or grated vegan parmesan cheese

1 generous teaspoon thinly sliced green onions

1 teaspoon minced fresh basil or chiffonade

Pinch sea salt

Pinch black pepper

Optional (but recommended): 1/2 tsp Everything Bagel seasoning or to taste

6 slices tomato (to fit your tart pans)

Garnish: fresh basil sprigs

Preheat oven to 350°. Place tart pans on baking sheet. In small bowl, combine flour, vegetable oil, non-dairy milk, salt, and garlic and onion powders. Mix together with a fork until moist and crumbly. Add a drop or two more oil or non-dairy milk if necessary. A little bit of the dough should hold together when pinched with your fingers. Divide into six portions, crumble into the bottom of each tart pan, and press evenly onto sides and bottom. Bake 10 minutes or until set and just beginning to turn golden. Meanwhile, in a small bowl, blend together remaining ingredients except tomatoes and garnish. After tart shells have baked, lay a slice of tomato in each one and top with 1/6 of mixture. Return to oven and bake for another 10 minutes. Garnish with fresh basil sprigs and serve warm or at room temperature.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegantomatopie #plantbasedtomatopie #vegansavorytarts #plantbasedsavorytarts

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by betsy

Small Batch Coconut Cupcakes with Coconut Pastry Cream and Coconut Cream Cheese Frosting (vegan & plant-based)

Yield: 4 cupcakes (easily multiplies to create 1 dozen or more)

I have been craving a big layered coconut cake. I love the look of big desserts. But let’s be honest, with only me and Bob living here–and him not eating my food, practically on principal–never mind food sharing dramatically curtailed because of this pandemic, I did not need a big coconut cake to eat by myself. I didn’t even need a dozen cupcakes.

So I developed this recipe for four cupcakes, but I made them extra special with a layer of coconut pastry cream under the delicious coconut cream cheese frosting. I make the pastry cream in the microwave because it is such a small amount, but you could certainly make it in the smallest saucepan you have.

And I like to pipe the frosting on, even though it will be covered by shredded coconut, just so the pastry cream stays in place. Use a fairly large tip so that the coconut in the frosting won’t clog it.

Coconut Cupcakes with Coconut Pastry Cream and Coconut Cream Cheese Frosting

5 tablespoons all purpose flour
3 tablespoons granulated sugar
1 tablespoon + 1 1/2 teaspoons cornstarch
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon sea salt
1/4 cup coconut milk (lite or regular)
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Coconut Pastry Cream (recipe follows)
Coconut Cream Cheese Frosting (recipe follows)
Garnish: approximately 1/4 to 1/3 cup shredded coconut, sweetened or unsweetened (I prefer unsweetened)

Preheat oven to 350°. Line 4 muffin tins with paper cupcake liners. In a small bowl, whisk together all ingredients. Divide evenly among lined muffin tins. Thanks for approximately 22 to 23 minutes or until the toothpick inserted in center comes out clean. Cool and then top with 1/4 of the cooled pastry cream followed by 1/4 of the frosting. I like to pipe the frosting on (with a large tip) so the pastry cream stays in place. Sprinkle thickly with shredded coconut.

Coconut Pastry Cream:
1 tablespoon vegan butter
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/8 teaspoon sea salt
2 tablespoons coconut milk (lite or regular)
1 drop vanilla extract
1 drop almond extract
Approximately 2 tablespoons shredded coconut (sweetened or unsweetened)

You can make this on the stove top, but because the quantity is so small, I find it easier to make in a small bowl in microwave. Melt together butter and granulated sugar, whisk well, and then whisk in cornstarch and sea salt, followed by coconut milk. Microwave about 30 seconds to thicken. Stir in coconut. Let cool.

Coconut Cream Cheese Frosting:
2 tablespoons vegan butter, softened
2 tablespoons vegan cream cheese, softened
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Approximately 1 cup powdered sugar
If needed: 1 tablespoon coconut milk
1/4 cup shredded coconut (sweetened or unsweetened)

Cream together butter and cream cheese. Best in extracts followed by powdered sugar. If needed to teach desired consistency, beat in a little coconut milk or powdered sugar. Stir in coconut. If piping on, use a large tip that shredded coconut will easily pass through.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancoconutcupcakes #plantbasedcoconutcupcakes #vegancoconutpastrycream #plantbasedcoconutpastrycream #vegancoconutcreamcheesefrosting #plantbasedcoconutcreamcheesefrosting

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by betsy

Baked Butternut Wonton Ravioli with Miso Butter Sage Sauce (vegan and plant-based)

Yield: 2 appetizer servings or 1 main dish serving (easily multiplies)

To say I am obsessed with no soya brand wonton wrappers would be an understatement. I love them for fried ravioli, fried wontons, and now baked ravioli.

But as much as I love them, I may love my miso butter sauce even better!

6 wonton wrappers

3 tablespoons cooked filling (I used a mixture of mashed butternut squash, caramelized onion, sliced green onions, shredded mozzarella, and minced garlic)

2 tablespoons vegan butter

2 tablespoons yellow miso

1 tablespoon sliced green onion

1/2 cup vegan dry white wine

8 small leaves fresh sage

Garnish: Fresh sprigs sage

Preheat oven to 350 degrees. On a small baking sheet, lay out the wonton wrappers. One at a time, wet edges by dipping your finger in a cup of water and running around the edge. Place one and a half teaspoons filling in the center, full dough over, and seal edges. Repeat with remaining filling and wonton wrappers. Sprit slightly with non-stick spray or oil and fake for 10 minutes or until golden brown.

While ravioli bakes, make sauce. In a skillet over medium heat, whisk together all ingredients. Simmer to heat through. When wontons are baked, remove from oven, plate, and pour sauce over. Garnish and serve immediately.

#veganwontonravioli #plantbasedwontonravioli vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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by betsy

Fried Wontons (vegan and plant-based)

This is less of a recipe and more of a mini advertisement for Nasoya brand wonton wrappers, which are vegan and available at mainstream grocery stores, and a method for using them. They are about 3-inches square, handle beautifully, taste delicious and have a lovely texture.

To make 2 appetizer servings of 3 each, or a total of 6, you only need about 3 tablespoons filling. For these I used mashed roasted butternut squash, sliced green onion, and just a drop of soy sauce, sesame oil, minced garlic, and minced ginger. Go easy on the ginger as it easily overpowers.

Simply lay the wontons out flat on a plate or baking sheet, and wet all 4 edges of the first wonton wrapper by dipping your finger in a cup of water and running it around the edges. Place about 1 teaspoon filling in the center, bring corners together at the top, and pinch the 4 seams with dampened fingers to seal. Repeat until all filling is used.

Deep fry for about 1 1/2 minutes at 375 degrees or until golden brown. Drain on paper towel and serve with duck sauce.


#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganwontons #plantbasedwontons

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by betsy

Four Seasons Savory Tart–Press-In Crust Filled Any Way You Like (vegan & plant-based)

Yield: 8 servings

Endlessly adaptable, this beautiful tart is “stupid easy.” The crust simply presses into the tart pan and is tender but sturdy. The bottom is spread with a layer of creaminess–vegan cream cheese, cashew cream, or even hummus–and then layered with the sauteed, caramelized or grilled vegetables–or fruit–of your choice. Or why not berries? A flurry of grated vegan cheese is the finishing touch. The recipe below includes the ingredients I used for the version in the photo, but let the seasons and your taste preferences be your guide.

Press-In Crust (recipe follows)

1/2 cup vegan cream cheese, thick cashew cream, or hummus

2 cups tightly packed spinach, sauteed lightly with 1/2 teaspoon grated ginger and sea salt

1 medium onion, thinly sliced and caramelized (to caramelize, I sauté the onion in 1/2 cup water, 1/2 teaspoon salt, 1 teaspoon vegan Worcestershire sauce or Liquid Aminos, 1 teaspoon molasses, 1 teaspoon tamarind molasses or a second teaspoon of regular molasses, 1 teaspoon apple cider vinegar, and 1 large clove garlic, minced)

1 medium grilled peach, halved, cut into 16 wedges, and grilled (I use an indoor grill pan)

Approximately 1/4 cup shredded vegan parmesan

Optional garnish: fresh sprigs of basil

Prepare crust according to directions below and remove from oven. Dollop with tablespoons of cream cheese, return to oven for about 3 minutes, remove, and spread cream cheese with an offset spatula or back of a spoon to cover bottom. (If using cashew cream or hummus, only return to oven if you want it heated.) Layer, in order, with spinach, onion, peaches, and parmesan cheese. Garnish, if desired, with fresh basil.

Press-In Crust:

2 cups all-purpose flour

1 1/2 teaspoons sea salt

1 teaspoon granulated sugar or stevia

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Optional: 1 teaspoon Everything Bagel seasoning

8 tablespoons vegetable oil

Approximately 4 tablespoons non-dairy milk

Preheat oven to 350°. In a medium bowl, stir all ingredients together with a fork, adding more milk if necessary to create a soft, but not sticky, dough. Crumble evenly over an 8-in tart pan and press evenly onto bottom and sides, using the floured bottom of a glass to help press if desired. Place tart pan on a baking sheet and bake for 12 minutes or until lightly golden brown.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansavorytart #plantbasedsavorytart

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by betsy

Peanut Butter & Jelly Silver Dollar Pancakes–no added oil or sugar! (vegan & plant-based)

Yield: 6 pancakes (I ate one before the photo shoot!; approximately 500 calories for the entire recipe, including a compliments)

These taste like your best memory of peanut butter and jelly sandwiches from childhood, only better and so much more fun to eat.

1/4 cup of purpose flour

2 tablespoons granulated stevia (you can certainly use granulated sugar)

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

6 tablespoons non-dairy milk (I use flax with protein)

2 tablespoons creamy peanut butter

1/4 teaspoon almond extract

Accompanimentd: approximately 2 teaspoons raspberry or your favorite jam, 1/2 teaspoon vegan sour cream, barely a hint of finally chopped peanuts or almonds

Whisk together all ingredients except a compliments in a small bowl. Spray a skillet with non-stick spray and heat over medium. Using a tablespoon measure, create discs of batter about 2 in in diameter. Cook just a minute or two on the first side, flip, and repeat. Serve stacked with about 1/3 teaspoon jam between the pancakes and on top. Add a dollop of sour cream and a sprinkle of nuts.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganpancakes #plantbasedpancakes #peanutbutterandjelly #silverdollarpancakes

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by betsy

Vanilla-Lavender Silver Dollar Pancakes (vegan and plant-based)

Yield: 6-2 inch pancakes (I consider this 1 serving, but easily multiplies)

These pancakes are like summer on a plate: light, floral, and lovely. But they are delicious without the lavender if that is just a little too floral for you. Regardless, you will definitely want to drizzle these with your favorite syrup. The little white ceramic dog in the photo is actually a single-serving pitcher.

1/2 cup flour

2 tablespoons sugar (I use granulated Stevia)

1 tablespoon flaxseed meal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon sea salt

1/2 teaspoon culinary lavendar

1/2 cup non-dairy milk (I use flax with protein)

Garnishes of choice: a dab vegan sour cream, culinary lavender buds, maple syrup

In a small bowl, whisk together all ingredients except garnishes. Spray skillet with non-stick spray and heat over medium-high. Using a tablespoon create three discs of batter about 2 inches in diameter. Cook a couple of minutes, flip, and cook a couple more minutes, just until golden brown and pancakes are cooked through. Repeat with more non-stick spray and remaining batter. Stack, garnish as desired, and serve immediately.

#culinarylavender #veganpancakes #plantbasedpancakes #silverdollarpancakes #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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by betsy

Lime, Coconut & White Chocolate Shortbread Cookies with Sour Cream-Lime Frosting (vegan & plant-based)

Yield: 1 dozen

These citrusy cookies–with a hybrid frosting-glaze that lends just the right creamy zing–make me want to gather together all of my women friends and family–okay, men too–for tea.

1/2 cup vegan butter

1/2 cup powdered sugar

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Zest and juice of one small to medium lime

1 cup all-purpose flour

1/4 cup grated coconut, processed until very fine (I prefer unsweetened)

1/2 teaspoon baking powder

1/4 cup mini vegan white chocolate chips

Sour Cream-Lime Frosting (recipe to follow)

Garnish: grated coconut and/or lime zest

Preheat oven to 350°. Line a baking sheet with silpat or parchment paper. In bowl of electric mixer, cream together butter, both sugars, and both extracts until creamy, scraping down sides of bowl as necessary. With mixer on low speed, beat in lime zest and juice followed by flour, processed coconut, and baking powder. Avoid over mixing. Fold in white chocolate chips by hand. Using a one tablespoon scoop or one tablespoon measure, create 12 mounds, 2 inches apart. With a narrow glass, about one and a half inches in diameter, or with the back of a spoon, dipped in flour, press into centers of cookies to create a depression with a slightly raised edge. (Depression will fill-in while baking, but it makes a pretty cookie.) Bake 8 to 9 minutes or just until beginning to turn golden brown around edges.

Sour Cream-Lime Frosting

1 tablespoon vegan butter, softened

2 tablespoons vegan sour cream

1 cup powdered sugar (approximately)

Juice and zest of one-half small lime

In small bowl, whisk together butter and sour cream until creamy and well-combined. Whisk in half of powdered sugar and lime juice followed by remaining powdered sugar. Frost cookies, sprinkle with grated coconut and/or lime zest, and store, covered, in refrigerator.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancookies #plantbasedcookies

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by betsy

Oil and Sugar Free Silver Dollar Pumpkin Pancakes (vegan & plant-based)

Yield: 8 silver dollar pancakes (1 or 2 servings)

This healthy take on pancakes is ready before your craving makes you hangry! Though pumpkin calls autumn to mind, I love them on a midsummer morning. And you won’t miss the oil, sugar, or egg replacer.

1/2 cup all purpose flour

2 tablespoons canned pumpkin puree

1 tablespoon granulated stevia

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4-1/2 teaspoon pumpkin pie spice

Pinch sea salt

1/2 cup non dairy milk (I use flax with protein)

Topping of choice (For the photo, I used delicious spiced figs made by a friend, a dab of vegan sour cream, a pecan half, and a cinnamon stick)

In a small bowl, whisk all ingredients together. Preheat skillet sprayed with non-stick spray to medium-high. Using about 1/8 of the batter, create 4 small disks about 2-inches in diameter and 1/4 inch thick. Cook a couple of minutes on each side until golden brown, slightly puffed, and cooked through. Repeat with more non-stick spray and remaining batter. Top as desired and serve immediately.

#sugarfree #oilfree #veganpancakes #plantbasedpancakes #pumpkinpancakes #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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by betsy

Cheesy Stovetop Mexican Rice with Spinach

Arriving home at 8 p.m. on Sunday night, and peckish after a (de-alcoholized) wine cruise on our new little boat, I whipped up this mouth watering comfort dish from pantry and fridge staples, including leftover rice from Chinese takeout. Supplementing with shredded cabbage creates a filling dish with fewer calories. This quick and easy dish packs a flavor and texture punch.

1 medium yellow onion, diced

1 teaspoon sea salt

1/2 teaspoon black pepper

1 large clove garlic, minced

1 cup shredded cabbage

Approximately 4 lightly packed cups baby spinach

1-15.5 ounce can diced tomatoes, drained

1 1/2 cups cooked rice

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ancho chili powder (or your favorite chili powder)

1/4 teaspoon Chipotle chili powder (or, again, your favorite chili powder)

2 tablespoons vegan half-and-half (I like Silk or Ripple brand, but you can substitute vegan sour cream or cashew cream)

2 tablespoons shredded vegan cheese (I like mozzarella, but use your favorite or whatever you have on hand)

Garnishes: vegan sour cream, sliced green onions, halved cherry tomatoes, lime wedges, and peanuts or pumpkin seeds

In large cast iron skillet over medium-high heat, bring 1/4 cup water to simmering. Add onion, salt, and pepper and saute, stirring occasionally, for two or three minutes or until softened. Add garlic and cabbage and continue sauteing for another two or three minutes. Add spinach in two parts, allowing it to steam and shrink in size, folding it in to onion mixture. Add tomatoes and stir to combine. Add rice and remaining spices, stirring and cooking to heat through. Stir in half-and-half and cheese until fully incorporated and hot throughout. Serve garnished as desired.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganMexicanrice #plantbasedMexicanrice

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