The Blooming Platter Cookbook:
A Harvest of Seasonal Vegan Recipes 
Betsy’s first book is a celebration of the seasons, featuring a wide range of accessible and elegant vegan recipes for the home cook. Spanning regional American favorites and global cuisines, these 175 recipes and 8 pages of color photos feature all the essential goodness that fresh vegetables, fruits, and herbs bring to your table, all year ‘round.
Available on Amazon.
Cheers and thank you for your support!
What’s “The Platter”?
The Blooming Platter offers a growing collection of recipes for creative appetizers, beverages, snacks, soups, salads, sides and entrees with a tendency toward ethnic fusion dishes, lightened-up comfort foods and updated classics with a twist. A baker since childhood, I also include a burgeoning selection of dessert recipes that will tempt even the staunchest dairy-lover. Here's to compassionate plant-based cooking and eating!
~Betsy DiJulio
About Betsy DiJulio
When Betsy—an award-winning art teacher and practicing artist—is not teaching, making art, reading, writing, or walking her new dogs, Patsy and Urban, she can often be found in downward dog on her yoga mat.
And after that? A little food, a little more wine, and a lot of communing with friends, family, and students (well, no wine for her students).
In addition to authoring The Blooming Platter Cookbook, Betsy is a regular contributor, columnist, or featured writer for:
- SchoolArts
- Coastal Virginia Magazine
- VEER
- The Virginian-Pilot
- Alimentum
Look for the occasional link here on her website.
Besides art and cooking, Betsy admits to being a little obsessed with:
-Anything eco- or animal-friendly
-Artisanal and small business ventures
-Day hiking
-Consignment fashion
-Design in its many forms, especially interiors and landscapes
Did someone say mid-century modern?
Blooming Blogroll
With the Super Bowl fast approaching, I wanted to direct everyone to a post from about this time last year for my finger-licking “no harm, no fowl” Vegan Buffalo Wings. Game on!
January 24, 2010 at 7:42 pm
Man I've been on a SERIOUS wings kick lately. Perhaps this will be the third recipe I try this week? 😉
January 24, 2010 at 8:15 pm
Funny! But with good reason–they're oh-so-good. I hope you like my version. I've made them a few times and I've about decided that I would leave out or reduce the vinegar in the sauce as the blue "cheez" is so tangy that the additional vinegar may be overkill. Let me know what you think!
January 24, 2010 at 10:41 pm
These look great. My husband and I have not had wings in forever. Does the blue cheese taste like blue cheese? I am going to have to make these this week, to preplan a superbowl menu! Would you mind if I put your wings on my blog???? I would gladly send my viewers to your site to check out your goodies! Thank you!!!
January 24, 2010 at 11:51 pm
Oooh just in time. I've been looking for vegan party recipes. Thanks!
January 25, 2010 at 6:57 am
H&H, I think you'll love these. They are a little bit of a process, but fun and worth the results. They are even male non-vegan approved. 🙂
Also, that "Cheese" Ball pictured at the bottom of the wing post was literally devoured by non-vegans at a party.
Enjoy!
January 25, 2010 at 7:02 am
VV~
I think the blue "cheez" tastes like blue cheese dressing, keeping in mind that I haven't had real blue cheese in years. 🙂 Still vegetarians and non-veg folks love it. I use this same recipe with chunks of firm/extra firm tofu "finger crumbled" in it as the blue cheese on one of my pizza recipes and it works great, so you could even do that here (you'd love that pizza too: poached pears, walnuts, blue "cheez" and an arugula salad on top).
I would love for you to post the recipe on your blog with credit to TBP. Sharing is what it's all about! I thank you in advance.
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January 25, 2010 at 5:52 pm
So glad I found your blog. Was lead here by someone on Twitter. I was just craving blue cheese last night I bought some of the Gardein "fried chicken" strips, so am thinking I'll make your buffalo sauce to coat them in, then the blue cheese sause for dip. I like the idea of mixing in a few firm tofu chunks for texture! Great idea. Will definitely put a link on my blog.
January 25, 2010 at 7:18 pm
Thanks, Kahlilia! I appreciate that so much.
And, Sallie Ann, I'm glad you found it too! I didn't know about Bunny Bites–very cute–but I've now added your link to my blog roll, "Platter to Platter." Thanks for doing the same.
I love Gardein, but think it's a little expensive, though no more so than other prepared products. Enjoy with my sauce and dip. Sounds great!