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
This is a stunning example of what I meant when I said that the winter greens where I shop have been ravishing. Held up against the sun as I did for this photograph, the veins of red chard look like a coral bark maple tree. We are so privileged to have access to food like this. Red chard needs very little done to it to be a beautiful and healthful side dish. However, it is extremely mild, so I infuse it with some strong, but compatible flavors, as in my Vegan Raspberry-Maple Red Chard with Toasted Hazelnuts.
March 7, 2010 at 8:50 pm
I adore chard, I grow a variety in my little spring garden every year!!!
My favorite variety is rainbow or carnival chard!!! We love it all different ways, but my favorite is in mashed potato's in Colcannon!!! Great post!
March 7, 2010 at 9:13 pm
Neat. I've seen that rainbow variety and it is a visual fiesta for sure. "Splendid Table" comes on at noon on Sundays on our public radio station and Lynne Rossetto Kasper gave a recipe for a Colcannon just today a friend told me who listened to the whole program; I just caught the end. Cheers!