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: 8 pancakes
July 13, 2010 at 12:24 pm
could you substitute regular flour for the self-rising flour, since you already have baking soda and flour?
July 13, 2010 at 2:05 pm
One-half cup of self-rising flour has 3/4 teaspoon baking powder in it, so I would probably just add that much extra baking powder since there are no eggs in the batter. Enjoy!
July 14, 2010 at 10:58 am
Thanks.
For better tasting brown rice, soak overnight in twice as much water than rice. I put the rice in a casserole dish with a lid, so it is easy to drain the water off the next day (a colander gets too messy) and then add water and cook per instructions on the bag- 1/2 hour. The rice tastes so much better this way and requires very little extra work.
July 14, 2010 at 2:11 pm
Thanks for the tip!