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
Yield: 4 servings
July 23, 2009 at 7:10 pm
yum! i have yet to try working with vegan puff pastry, but it's a great idea! you can easily put whatever veggies are in season and just bake it off. this looks so good–i am obsessed with tahini dressing.
July 23, 2009 at 9:23 pm
You'll be amazed at how easy and tasty it is. You're right: just bake the crusts and fill with whatever, even fruit! In fact, the crusts, once cooled and wrapped in foil, will keep nicely. Like all breads, they don't reheat well in the microwave–they lose their crispiness–but they do reheat beautifully in a preheated 350 degree oven for about 5-8 minutes. I should add that tip to the recipe. And I agree with you totally about tahini. It is so incredibly versatile. Please let me know what you end up filling your tart shells with in other seasons! Thanks for commenting,
~Betsy
August 2, 2009 at 11:13 am
Awesome! I did something similar with phyllo triangles for an appetizer for a party. I just went to the olive bar and got some olives, artichokes, marinated mushrooms, roasted red pepper, garlic. Chopped in Vitamix like a salsa, then drained and filled the phyllo triangles. I'll have to add some beans next time- great idea!
August 3, 2009 at 10:36 pm
Great idea, Lea! Thanks for sharing. Isn't it amazing that both prepared phyllo and puff pastry are vegan?! What treats! Your mixture sounds super, but the beans do boost the protein a bit. I created another version of this a year or so ago that didn't work so well, as it got soggy during the baking process. I didn't bake the shell first and I used hummus as a bottom layer. With the puff pastry, blind baking seems to be the ticket for moister ingredients that don't "set-up."
I have an appetizer coming up I think you'll love. Stay tuned…
~Betsy