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
Need a tasty topper that is as delicious and nutritious as it is cool and hydrating, not to mention lovely to look at?
July 25, 2012 at 10:53 pm
It’s rare to find recipes for green tomatoes that don’t involve frying, so I’m very excited to check this out! Seriously great idea. 🙂
July 26, 2012 at 8:25 am
Thanks so much, Hannah, and that’s so true. It’s certainly what immediately comes to mind, especially for southern gals like me. 🙂 I think you’ll really like its fresh and surprising–but not odd–flavor combination. Also you might like this green tomato and fresh fig chutney from last summer. I adore it: http://www.thebloomingplatter.com/?p=4694. I went a little crazy with chutneys then because I had a friend, born in England, in the hospital and desperately in need of heart-healthy condiments to perk up the hospital food. 🙂 Cheers!