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: 4-6 servings
November 10, 2009 at 10:16 am
Yum! I tried this, but I was midway through putting the vinaigrette together when I realized I didn't have maple syrup. I had to use honey, but it was still delish. I wanted to lick the plate. Oh who am I kidding — I did lick the plate. LOL
sonya
November 10, 2009 at 6:41 pm
You cutie. Honey, maple syrup, what the heck? I have a confession that won't surprise you a bit: I drag my finger through all the yummy bits in the bottom of the roasting pan once it's (barely) cool enough to touch. Oh, and you know I don't do it just once. 🙂
oxo
December 3, 2009 at 9:25 pm
I've made these several times now, and I've nicknamed them "little nuggets of heaven." The sweetness of the balsamic and syrup really balance out the bitterness of the sprouts, and I leave them in the oven until they are black and crunchy. It's a shame more people aren't fans of brussels sprouts because this is really, the best recipe I've made. And so quick and easy!
December 3, 2009 at 9:50 pm
Wow, you've made my day…and it's been a very good day! I love your name for them. You are so right about the balance issue, and I too like them very crispy. I love roasting because it leaves my hands free. I'm thrilled this recipe has worked so well for you. Brussels sprouts are really versatile and terribly cute, but you do have to address the bitterness issue, no?
Here's to "BS"!