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
Chocolate and carrots sound like a marriage made in, well, you know. But the combination in this cake is delicious, as the carrots make it even more moist, dense and beautifully textured. My good friend, Anne, used a recipe for chocolate carrot cake from Nora restaurant in D.C. for her wedding cake. Years later, for one of her “landmark” birthdays, she wanted that cake again, so she shared the recipe with me and I baked it for her. I have since veganized it by doubling the chocolate cupcake recipe in Vegan Cupcakes Take Over the World and adding cinnamon and shredded carrots to the batter. All it needed was a little vegan cream cheese frosting to attain perfection.
April 24, 2009 at 10:24 pm
I used ricemilk instead of soy, added walnuts, and made this into cupcakes!!!
It was delicious! Thank you!
April 27, 2009 at 1:09 pm
Well, that must be because you are a genius…what a great idea! Do you mind if I include your alterations as options in the actual recipe with credit to you? If okay, do you remember approximately how many walnuts you added? Thanks for sharing with everyone.