January 5, 2018January 5, 2018 by betsy

Vegan Crispy Brussels Sprouts with Creamy Cheese,
Maple Syrup & Sriracha
4 ingredient, quick & easy, super sexy appetizer

Ordinarily, I wouldn’t enjoy Brussels sprouts for breakfast. However, southeast Virginia, where I live, just experienced “Snowmageddon,” aka The Blizzard of 2018, and the light is absolutely breathtaking.

So I knew I wanted to do a photoshoot this morning to take advantage of the glorious glistening out the window. And I certainly wasn’t going to allow these beauties to go to waste.

If you are in need of a quick, drop-dead gorgeous, and delicious appetizer–or breakfast (just kidding)–look no further.
Simply top crispy roasted Brussels sprouts halves with a dollop of softened vegan cream cheese or nut cheese, homemade or prepared like Treeline brand, a drizzle of maple syrup from a spoon going in one direction, and a drizzle of sriracha straight from the bottle going in the other direction–almost like handwriting–and finish with a sprinkling of coarse sea salt. (Note: I am impatient and like my Brussels sprouts practically charred, so I roast them at 500 degrees with just a hint of nonstick spray or olive oil and coarse sea salt, stir them a couple of times, and watch them carefully.)

Voila! You will impress your guests and satisfy both their eyes and their appetites.

January 4, 2018January 4, 2018 by betsy

Vegan Cheesy Buffalo Chickpea-Tater Tot Casserole

Bob and I hosted our 2nd Annual Christmas Day open house again this year. It is amazing how many people are available on Christmas afternoon. We started at 3:30 and went on for hours. 35 people graced our home with their love, laughter, and warmth, creating such a special holiday.

Oh, and they also graced it with lovely and delicious vegan food. Last year, because we were hosting Christmas dinner for Bob’s family afterwards, I just did sweets and cider. This year, generous guests wanted to bring much more food and I didn’t turn them down on their gracious offers.

Our good friend, Juan Gelpi, loves my hot buffalo chickpea dip, so I made some in my never before used deluxe stainless steel Crock-Pot, and I will definitely do that again.

With some leftovers and a house guest for the week who we ended up taking out for most every finner, I didn’t want any spoilage and waste, so I decided to make Juan and his wife, Barbara, both excellent vegan cooks, a casserole out of the leftover dip.

Let’s just say that these two serious foodies gave it a big thumbs up. And I hope you do too. Honestly, there i nothing not to like about this intensely comforting and satisfying casserole.

1-20 ounce package white or sweet potato tater tots, baked according to package directions ( I used Alexia brand Sweet Potato Puffs)

1 tablespoon olive oil

1 1/2 cup celery, diced

3/4 + 1/4 cup cup sliced green onions

3 cups Vegan Cheesy Baked Buffalo Chickpea Dip, at room temperature

(http://www.thebloomingplatter.com/vegan-appetizers/vegan-baked-buffalo-dipbetsys-best)

1/2 cup shredded vegan cheddar cheese or cheddar cheese blend

Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Add celery and saute, stirring frequently, until softened. Add 3/4 cup green onions and continue sauteing a couple of minutes just until slightly wilted. Remove from heat.

In a large bowl, combine sauteed vegetables, baked tater tots, and dip. Spoon into a greased casserole dish, sprinkle with grated cheddar and remaining 1/4 cup green onions. Bake for 20 minutes or until bubbly and heated through.

December 30, 2017December 30, 2017 by betsy

Vegan Cheesy Garlic and Herb Snack Crackers
quick and easy perfection

Every year of my life, until my mother passed away, I was in my parents home for Christmas. And every night before I was due to fly home, my mother would be up late–me often with her, though I tended to give out earlier than her even more intrepid and tenacious self–in the kitchen making a treat for me to take on the plane. It was either Chex Mix, which she called Texas Trash, or her famous almond butter toffee.

After Mama died, my father and sister were supposed to come to Virginia to celebrate Christmas with me, and both times there plans fell through. The first year, which was 2 years ago, they both got sick. This year, they got snowed in.

But, Tammy Wells, my best friend since 3rd grade, who was, like me, also recently widowed, came on Christmas Day to attend Bob’s and my open house for 35 beloved people in our lives, and spend the week. It has been a glorious will we end up hiking in the freezing cold, happy hours and tea with friends, dinner with Bob’s family, yoga, and more.

She is leaving at 6 this evening, flying back to Mississippi, so I had to uphold the tradition of my dear Mama, whom one of my friends dubbed the Genius of Christmas, and make Tammy a treat for the plane.

I love Chex Mix and almond butter toffee, but I needed something even quicker. So I devised this tecioe in my mind, whipped it up, and even Bob the Omni who, for the most part, does not care for my food, loved them.

I will be making this quick and easy treat over and I can throughout the holidays and beyond. Feel free to experiment with different types of dry seasoning mixes and nuts.

Recipe

1 6-ounce box Earth Balance Cheddar Flavor Squares

1/4 chp roasted and sakted almonds

1/4 cup really good olive oil

.70 to .75 ounce package dried garlic and herb seasoning mix

1/4 to 1/2 teaspoon smoked paprika

Preheat oven to 250 degrees. In a 9 x 13 -nch metal baking pan, combine crackers and almonds. In a small cup or bowl, whisk together olive oil, seasoning mix, and paprika. Drizzle over crackers and almonds, stir gently to combine well, place in oven and bake for 7 minutes. Stir and bake for 7 more minutes. Let cool and store in airtight containers.

December 24, 2017 by betsy

Vegan Nutella and Puff Pastry Christmas Tree

I can’t see Santa’s Forest for these adorable trees.

Apparently they are all the rage this year, but I was evidently a little late to the pastry tree party. Make yours with pizza dough or puff pastry and spread with the sweet or savory filling you most crave. Just be sure to include a creamy base to adhere the layers together.

My version is sweet–but not too–uses only three ingredients and, after the pastry thaws, is ready to devour in under 30 minutes. I left a Middle Eastern dinner and this tree last night for our dog sitters (yes, we are those dog owners) while we joined friends for their Christmas Eve Eve tradition: a salad and sip of wine followed by a Christmas light-lit walk over to the Naro, an independent film house, to see “It’s a Wonderful Life.” The twins left some of the tabouli salad but not a crumb of the pastry. It was a huge hit with these 19 year olds.

My take on this new classic was inspired by its key ingredient: Rigoni di Asiago’s Nocciolata Oraganic Dairy-Free Hazelnut & Cocoa Spread, generously sent to me for product review purposes. With a deeply nutty and chocolatey flavor–its richness undiluted by dairy–and a thick and creamy–but spreadable–texture, this product is tops in my pantry (it needs no refrigeration). It is also gluten- and palm oil-free.

Recipe

1 box Pepperidge Farm Puff Pastry (2 sheets), thawed according to package directions

4.5 to 5 ounces vegan Hazelnut-Cocoa spread (1/2 jar Nocciolata)

1 to 2 tablespoons non-dairy milk

Preheat oven to 400 degrees. On baking stone or parchment- or Silpat-lined baking sheet, stack the two pastry sheets. With a sharp knife, cut into a triangular tree shape with a 1-inch or so wide trunk at the bottom. Remove top sheet, spread bottom sheet with hazelnut-cocoa spread, replace top sheet, lining up edges, and press down gently.

Cut 1 star from scraps and whatever other shapes you like fir nibbling or to serve as croutons on salads. Place pastry shapes on a separate stone or lined baking sheet.

Make 3/4-inch wide horizontal cuts from outer edges of triangle toward the center, stopping even with outer edges of trunk leaving a 1-inch or so wide trunk up the center. Twist each long cut strip twice and the shorter ones once, pressing tips firmly against baking stone or sheet. Brush very lightly with non-dairy milk, press star onto top point, and brush star with a tiny bit more non-dairy milk. Bake for 20 minutes or until golden brown, but remove shapes cut from scraps after 10 or 15 minutes or they will burn. Remove baking sheet with pastry tree from oven, cool slightly, and slide tree onto serving platter. Serve warm or room temperature.

December 16, 2017December 16, 2017 by betsy

Vegan Roasted Za’atar Spiced Pumpkin Seeds

If, like me, you find yourself in need of quick, no-fuss holiday gifts from your kitchen, you and your recipients will love my twist on a classic. The Middle Eastern flavor of za’atar curls up next to a hint of smoked paprika, garlic, and tamarind syrup for an intoxicating savory and slightly sweet flavor combination that is tantalizingly exotic, but not odd.

Za’atar is an aromatic Middle Eastern herb blend of earthy-lemony sumac, oregano, thyme, savory, and sesame seeds.

Package these seeds in pretty canisters or jars…or enjoy them warm right off the baking sheet.

Note: adjust spices if necessary to suit your palate.

4 cups raw pumpkin seeds (I purchased sprouted seeds at Whole Foods)

Non-stick spray

1 to 2 tablespoons olive oil

2 tablespoons za’tar

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Sea salt and freshly ground black pepper to taste

2 tablespoons tamarind syrup (sold at Middle Eastern markets)

Preheat oven to 350 degrees. Spray a baking sheet with non-stick spray (so that less oil is needed). Spread seeds out in an even layer. Drizzle with oil, sprinkle with remaining ingredients except tamarind syrup, and roast for 10 minutes or until lightly golden brown, stirring half-way through. Remove from oven, drizzle with tamarind syrup, stir well to distribute evenly, cool on wire rack, and package in airtight containers.

December 10, 2017 by betsy

Vegan Mini-Chutney & Cocowhip “Pies”
Ready in a (Ginger)Snap

These pretty little mini-pies make holiday pie “baking” a snap. A gingersnap.

I am so happy to share this cheater “recipe” with you, the brain child of my good friend, Mary Beth Watson. It is really just a 3-ingredient lickity-split process.

After one bite, no one will care how little time you spent laboring in your kitchen.

Ingredients:

Anna’s or your favorite brand crispy scalloped (preferably) vegan gingersnaps

Chutney (apple-pecan or, for Christmas, cranberry-orange-walnut “sauce” works nicely)

So Delicious brand Cocowhip or your favorite vegan whipped cream

To make each mini-pie, top one gingersnap with a spoonful of chutney followed by a dollop of Cocowhip. That’s it! Make as many or as few as you need just before serving time.

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.

December 5, 2017December 5, 2017 by betsy

Best Vegan Salted Maple Brandy (or Bourbon) Pecan Pie
(Classic Texture)

If a traditional pecan pie–with even more pecans–is what you crave, this pie is perfection and as easy as, well, you know.

Most recipes call for 2 cups–or even just 1 1/2 cups–pecans. Why? Mine calls for 3 for the best filling-nut ratio. This is no time to skimp.

A week ago, I published my other favorite pecan pie, though that one has a more custardy texture, as it is made from a tofu and cornstarch-based custard. Bob the omni liked that one but he much prefers this one, which he eats with his chocolate ice cream that is always in the freezer. He did admit that another flavor of ice cream would be optimal.

So serve either pie with vegan vanilla ice cream and/or vegan whipped cream–perhaps a little drizzle of brandy or bourbon–enjoy, and then let us know what you you think. Happy Holidays!

Note: If you eschew booze, just replace it with 3 tablespoon water and 1 tablespoon of fresh lemon juice, as Veganegg has a somewhat pronounced, slightly savory, flavor that needs countered with the assertive flavor of alcohol or with an acid.

1 prepared vegan pie crust, homemade or purchased

1 1/2 cups pecan pieces

1 1/2 cups pecan halves

Non-stick spray

1/2 teaspoon sea salt

6 tablespoons Veganegg

3/4 cup water

1/4 cup brandy or bourbon

3/4 cup maple syrup

1 cup demerrera sugar

3 tablespoons melted vegan butter

2 tablespoons molasses (not blackstrap)

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 teaspoon sea salt

Topping: vegan vanilla ice cream, vegan whipped cream like So Delicious Cocowhip

Set out pie crust if frozen. Preheat oven to 350 degrees. Spread pecans in a single layer on a baking sheet, spray with nonstick spray, sprinkle with 1/2 teaspoon sea salt, and toast for 3 minutes. Remove from oven and set aside to cool.

In a large bowl, whisk together Veganegg with water and brandy or bourbon. Whisk in all remaining ingredients. Set aside 32 pecan halves and spread all the rest into pie crust. Sprikle with sea salt remaining on baking sheet. Place pie pan on baking sheet, pour filling evenly over the top. Decorate the top with concentric rings of pecan halves and bake for one hour. Pie will seem quite “loose” but will firm up as it cools. Because of this, you may need to gently reposition some of your decorative pecan halves.

Cool completely, cover, and chill for a couple of hours. Serve topped as desired.

November 30, 2017December 1, 2017 by betsy

Vegan Smokey Bean, Pumpkin, and Kale Chili

Yield: approximately 10 1-cup servings

I am happy to share another recipe that uses a traditional holiday ingredient–pumpkin–in a dish that bears no resemblance to Thanksgiving or Christmas foods. I love holiday food as much as the next gal, but enjoy a break in between.

As a chili recipe, I don’t think this one needs a lot of preamble. However, I would say that what sets this recipe apart from the thousands of chili recipes out there, if I do say so, is the beautiful and careful balance of flavors–tangy, hot, sweet, and ever-so-slightly bitter–and textures–chewy, silky, and creamy. The velvety pumpkin soothes the acidity of the tomatoes and chilies in a magical way.

Plus it is bursting with healthful ingredients. And the whole pot is under 2,000 calories or less than 200 calories per 1 cup serving. That’s a whole lot of low calorie, low fat goodness.

Warm up with a cup!

Vegan Smokey Bean, Pumpkin, and Kale Chili

Note: All cans should be approximately 15 to 15.5 ounces:

2 tablespoons olive oil

1 medium onion, diced

1 bell pepper diced (yellow, orange, or red)

3 to 4 celery hearts, finely diced

1/2 teaspoon sea salt

3 to 4 large cloves garlic, minced

1 can fire-roasted tomatoes

1 chili in adobo sauce

1 tablespoon maple syrup

2 cans beans, rinsed and drained, any kind (I like a tri-bean mix plus cannelini beans)

1 can corn, drained

Optional: 1/2 bunch cilantro, tied with kitchen twine

1 can pumpkin puree

1 can green enchilada sauce, medium heat

1 package taco seasoning

1 tablespoon ground cumin

12 ounces beer or nonalcoholic beer

12 cups lighty packed baby kale (I don’t remove stems, but you can)

Up to 1 cup water

Optional garnishes: vegan sour cream, vegan grated cheese, sliced green onion, fresh or pickled sliced jalapeno, sprigs of fresh cilantro, roasted and lightly salted pepitas, corn chips, etc.

Heat olive oil in a large heavy pot like a Dutch oven over medium to medium-high. Add onion, bell pepper, celery, and a pinch of sea salt. Saute, stirring frequently, until softened. Add garlic, and saute, stirring, for 30 seconds. Then, simply add all remaining ingredients, except kale, bring to a light boil, lower heat, and simmer for about 30 minutes to allow flavors to meld. Add water to think if necessary. Remove cilantro. During the last 10 minutes of cooking, stir in handfuls of kale and allow to wilt. Serve in cups, mugs, or bowls garnished as desired.

November 28, 2017December 4, 2017 by betsy

Best Vegan Salted Maple Brandy (or Bourbon) Pecan Pie
(Custardy Texture)

I got inspired AFTER Thanksgiving to experiment with pecan pie. The one at our repast was not vegan, so I couldn’t partake.

On a recent trip to Duck, NC, Bob had a scrumptious pecan tart with bourbon ice cream and salted caramel sauce which I had to taste for research purposes. I felt the caramel sauce was overkill. And I knew I wasn’t going to make ice cream just due to time, so I added the booze to the pie and served the slices with purchased vegan vanilla ice cream. Yes, please.

The question for vegan pecan pie bakers is silken tofu or no? I say yes, as I was never a fan of syrupy pecan pie. So, I like the slightly more custardy texture of this one, which slices beautifully. I hope you do too.

As I mentioned, this pie is addicting served with softened vegan vanilla ice cream. And while I deemed the caramel sauce too much of a good thing, everyone will look the other way if you drizzle a hint more brandy or bourbon over the top.

1 prepared vegan crust
3 cups whole pecans
Coarse sea salt
6 tablespoons vegan butter
1 cup demerrera sugar
¾ cup maple syrup
1 tablespoon dark molasses
4 tablespoons cornstarch
2 tablespoons flour
½ teaspoon sea salt
3 tablespoons brandy or bourbon
Juice of half a medium-large lemon (about 1 1/2 teaspoons)
1 teaspoon vanilla
1 teaspoon almond extract
1 cup soft silken tofu
Optional: a few vegan chocolate chips
Flaky or coarse sea salt

Heat oven to 350 degrees. If pie crust is frozen, remove from freezer. Spray a baking sheet with non-stick spray, spread pecans in a single layer on sheet, sprinkle very lightly with sea salt, and roast in oven for 3 minutes. Set aside, but leave oven on.

In a medium saucepan, combine the vegan butter, sugar, corn syrup, molasses, corn starch, flour, and sea salt. Stir and cook over medium heat until mixture comes to a boil. Reduce to a simmer and cook, stirring, for another minute. Remove from heat and stir in brandy or bourbon, vanilla, and almond extract.

In a food processor, process the silken tofu until smooth. Add the maple syrup mixture and pulse again well combined. Reserve 28 of the pecan halves, add half of the remaining pecan halves, and break up the temaining ones as you add. Use a spatula to gently swirl them into the filling. Transfer filling to pie shell. Arrange the reserved pecans on top of the pie in two concentric circles. Dot with chocolate chips if desired.

Place pie on a baking sheet on the middle rack of your oven and bake for about one hour, until the crust is nicely browned and the edges of the pie are set. The center might still be a very slightly jiggly. Remove from oven, sprinkle with just a hint of flaky sea salt like Maldon or just a nice coarse variety and allow to cool completely before serving.

Serve with softened vegan vanilla ice cream (I like So Delicious No Sugar Added) or vegan whipped cream.