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
This decadent pie takes “layers of flavor” to a whole new level, proving that 1 + 1 = 10! Six, actually, but who’s counting?!
August 5, 2012 at 11:03 pm
Holy Moly this looks fantastic! Being a fan of Snickers bars but not having had any since becoming vegan, I am thrilled to see this recipe! I tried the vegan pound cake about a month ago and I am happy to report that thawing out the frozen slices worked wonderfully! Anyway, I cannot wait to try this. Is coconut butter the same as cream of coconut? I have some coconut butter that has separated and was hoping to make this recipe with it next weekend! YUM!!!
August 6, 2012 at 6:48 am
Yay for the frozen/thawed pound cake. Thanks for letting me know! Did you just thaw it at room temperature?
Coconut butter is very different than Cream of Coconut. The latter is sold in many grocery stores, not with the coconut milk in the international foods aisle, but in a small section where “adult beverage” mixers are sold, often near the wine, if your grocery stores sell wine. Coco Lopez is the brand we see here most frequently, but there are lots of others with “island” sounding names. Enjoy and please let me know what you think!
August 16, 2012 at 10:36 pm
Hi Betsy, sorry took so long for my response. I thawed the pound cake at room temp – YUM.
I need to go find cream of coconut! NOW! 🙂
August 19, 2012 at 6:16 pm
No worries on timing, Niv; just glad to know that room temp is the way to go when thawing. Thanks!
YES to the urgency of procuring Cream of Coconut! Just find it in the grocery store wherever they sell drink mixes, as it is, apparently, an ingredient in tropical “adult” beverages. 🙂