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
“Your peanut butter-apple pancakes were righteous!”
September 21, 2013 at 9:35 pm
If there was such a thing as slow-melt ice cream I would make these squealingly yumful pancakes, roll them up like an ice cream cone, fill them with So Delicious vegan vanilla ice cream and drizzle on the syrup. I don’t care how messy I’d get either. 😉
September 22, 2013 at 5:56 am
What a “squealingly” delightful–and very messy–message! My mouth is watering before 6 a.m. without an apple in the house (I am going to stock up today at the farm market). Thank you for sharing your tantalizing imagination with us!
October 26, 2013 at 2:07 pm
I made this delectable dish as part of a vegan cooking demo for a mixed crowd. They LOVED it! And why wouldn’t they?! Thanks again for creating this delicious combo!
October 26, 2013 at 3:56 pm
You’re the best, Gary! Thank YOU for sharing your feedback from your cooking demo!