by betsy

Black Forrest Mousse made with Greek Vanilla Yogurt (vegan & plant-based)

Black Forrest Mousse made with Greek Vanilla Yogurt (vegan & plant-based)

I enjoy a carton of Silk brand Greek Vanilla Yogurt EVERY morning with a banana–Urban eats the tips (Patsy turns up her nose)–and I reuse the cartons at home and school for paint.

For some reason, I had been craving a dessert made of the yogurt, cherry pie filling, and chocolate chips. I could see it, feel it, and taste it in my mind.

Bob surprisingly thought it sounded good, too, so we invited a friend to join us, I swirled it together and piled it into coupe glasses before walking the dogs, and when I returned, three of us enjoyed a serving on the deck in lieu of dinner (shhh!).

You can devour it immediately or let it chill and set up for a slightly firmer treat. Either way, it is like a cross between cheesecake and soft-serve. So easy and pretty.

Note: Bob bought Lily’s brand chocolate chips sweetened with stevia by accident. He is picky about “fake” sweetener–and many times I have reiterated that stevia is a real plant–but he actually thought the chips tasted like his beloved Dove dark chocolates and I thought they were perfect, but I drink granulated stevia in my chai every morning.

Black Forrest Mousse made with Greek Vanilla Yogurt (vegan & plant-based)

Yield: 6 servings

4-5 ounce containers vegan Vanilla Greek Yogurt (I use Silk brand)
1 cup cherry pie filling (I use Lucky Leaf brand “lite”)
1/2 cup vegan semi-sweet or dark chocolate chips + more for garnish (I use Lily’s sugar-free semi-sweet made with stevia)

In medium bowl, fold together yogurt and cherry pie filling for a swirled appearance. Stir in chocolate chips except garnish. Divide among 6 parfait or coupe glasses. Enjoy immediately or refrigerate 30 minutes to an hour to allow to set-up for a cheesecake-like texture. Serve garnished with a few additional chocolate chips.

#vegan #veganism #veganrecipes #plantbasedrecipes #foodstylist #recipedeveloper #foodphotography

@veganchefs
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by betsy

Best Carrot Cake with Orange-Scented Bourbon-Brown Sugar Cream Cheese Frosting (vegan/plant-based)

Very biased POV: A proper carrot cake must have ALL the things: carrots, of course, but also golden raisins–only golden!–pineapple, nuts, coconut, and, for good measure and moisture, applesauce!

And only cream cheese frosting will do. Plain is pretty darn good, but if you have never added some brown sugar, bourbon, and the zest of an orange, what are you waiting for?!

Cake:

1/2 cup raisins, golden raisins preferred
1/2 cup crushed pineapple in juice + 1/2 cup additional juice
3 cups flour
2 1/4 cups sugar
1 tablespoon baking soda
1 tablespoon pumpkin pie spice or cinnamon
1 1/2 teaspoons sea salt
1 cup + 2 tablespoons vegetable oil
1/2 cup unsweetened applesauce
3 1/2 cups grated carrot
1/2 cup finely chopped pecans or walnuts, toasted or not, divided
1/2 cup unsweetened coconut, divided
Orange-Scented Brown Sugar-Bourbon Cream Cheese Frosting and Filling (recipe follows)
Decorations: finely chopped pecans or walnuts, toasted or not; pecan or walnut halves; unsweetened coconut

Preheat oven to 350 degrees. Grease and flour two 9-inch pans and set aside. In a small bowl, heat raisins with the 1/2 cup pineapple juice for 1 minute in microwave or simmer over medium heat in small saucepan for a minute.

In large mixing bowl, combine flour, sugar, baking soda, pumpkin pie spice, and sea salt. Make a well in center and add oil, crushed pineapple, and applesauce. Stir to combine completely or use an electric mixer at low to medium speed. Stir in carrot, raisins with juice, nuts, and coconut.

Divide batter evenly between prepared pans. Bake at 350 degrees for 45 minutes or until wooden pick inserted in center comes out clean. Fill and frost and decorate as desired. I like to press unsweetened coconut into the sides and garnish the top with a circle of finely chopped nuts and a ring of nut halves.

Store in refrigerator but remove a couple hours before serving. This cake is very moist and best cut with a serrated knife.

Frosting and Filling:

8 ounces vegan cream cheese, softened (I like Tofutti Better Than Cream Cheese)
8 ounces vegan butter, softened
1 cup light or dark brown sugar
1 teaspoon vanilla
2 teaspoons bourbon, if using
Zest of 1/2 to 1 medium orange, if using
Approximately 6 cups confectioner’s sugar
1/2 cup finely chopped pecans or walnuts, toasted or not
1/2 cup unsweetened coconut

In large bowl of electric mixer, cream together at medium speed vegan cream cheese and vegan butter. Add brown sugar, vanilla extract, and optional bourbon and orange zest. Beat at medium speed until sugar dissolves and mixture is very creamy. Then, incorporate powdered sugar, beating at medium-high speed, 1 cup at a time, until desired consistency is reached. (If mixture becomes too stiff, thin with very small amounts of non-dairy milk.)

To make filling, remove 1 cup frosting to medium bowl and fold in nuts and coconut. Spread filling between layers and frosting on top and sides.

*Created exclusively for Tofutti Brands, Inc.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography

@veganchefs
@vegan_community

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by betsy

Lemon Cupcakes with Raspberry-Lemon Buttercream (vegan/plant-based)

Yield: 12 cupcakes or 36 mini-cupcakes

These confections have a beautiful balance between subtlety and vibrancy, both in the cakes and the frosting.

The vegetable shortening added to the buttercream helps it remain stable for beautiful piping that holds its shape even if you have to travel with them for 30 minutes by car as I did.

I was asked to make 8 dozen minis for a celebration of life today, which happened to fall on the deceased’s birthday. His favorite cake was lemon with raspberry frosting, so I was honored to memorialize his birth.

His wife, my husband–who, incidentally, absolutely loved these–and another foodie friend thought they should be left undecorated. But you can add sprinkles, as I did for the photo above, whole raspberries, tiny lemon wedges, lemon zest, or a drizzle of raspberry puree.

Note: the frosting recipe contains enough sugar–which acts as a preservative for the plant-based butter–that you don’t need to refrigerate these unless they will not be eaten for more than 48 hours.

Lemon Cupcakes

1/2 cup oil
1 cup non-dairy milk (I use unsweetened soymilk)
2 tablespoons fresh squeezed lemon juice
3/4 teaspoon vanilla
1 1/2 cups flour
1/4 cup + 2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt

Raspberry-Lemon Buttercream

1/2 cup vegan butter, very slightly softened
1/2 cup vegetable shortening
4 cups (1 pound) powdered sugar
2 tablespoons fresh squeezed lemon juice
2 tablespoons raspberry jam (with or without seeds)

Cupcake directions:

Preheat oven to 350 F. Line a cupcake pan with cupcake liners. In large bowl, whisk together oil, non-dairy milk, lemon juice, and vanilla. Add half of flour, sugar, baking powder, and salt. Whisk just until combined, add remaining flour, and whisk fifty times.

Divide batter evenly among individual lined cupcake cups: about 3 tablespoons of batter for each regular cupcake and 1 tablespoon for each mini cupcake. Bake regular sized ones for 13 to 14 minutes and minis for 9-11 or until a wooden pick inserted in the center of one comes out clean. Remove cupcake tin to a wire rack and allow to cool completely. While cupcakes cool, prepare frosting.

Frosting directions:

With an electric mixer, whip margarine and shortening until fluffy. Add half the powdered sugar and whip until very fluffy, scraping down sides of bowl, as necessary. Beat in lemon juice and raspberry jam. Add remaining powdered sugar, and continue to whip until powdered sugar and jam is fully incorporated, the frosting turns a beautiful pale pink, and the consistency is very fluffy and stiff enough to hold its shape. Frost cupcakes, decorate if desired, and serve or store in an airtight container.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
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by betsy

Best Jiffy Corn Pudding (vegan/plant-based)

My veganized version of this classic calls for a pair of secret ingredients that offset the sweetness of the Jiffy cornbread mix and creamed corn just enough: mild pickled jalapeño juice and minced garlic!

The result is perfectly balanced flavors, a creamy interior, and a golden, buttery, and slightly crispy crust that is especially delectable around the edges.

It whisks together in about 5 minutes and bakes for 55 hands-free ones, affording you ample opportunity to do whatever needs done!

1/2 cup vegan butter, melted
1 cup vegan sour cream
2 tablespoons mild pickled jalapeño juice (but you could use medium or hot if you prefer)
1-14.75 to 15 ounce can creamed corn
1-14.5 to 15 ounce can corn, drained (I like fire-roasted)
1 large clove garlic, minced
1 box Jiffy Vegetarian Cornbread Mix (which is actually vegan)

Preheat oven to 350 degrees. Spray a 10-inch skillet with nonstick spray. In large bowl, whisk together melted vegan butter, sour cream, jalapeño juice, and creamed corn. Stir in corn, garlic, and cornbread mix until there are no lumps of the mix remaining. Transfer mixture to prepared skillet and gently smooth top. Bake 45 minutes, *increase heat to 400 degrees, and bake 10 more minutes. Allow to cool slightly before serving.

*You can bake the pudding at 350 the entire time, but I like what the boost of heat for the last 10 minutes does for the crispiness of the crust.

#vegan #veganism #veganrecipes #plantbasedrecipes #foodstylist #recipedeveloper #foodphotography @veganchefs
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by betsy

Layered Asian Dip with a Twist (vegan/plant-based)

Iterations of this recipe abound online. This is my contribution to the line-up. Among other twists, my secret sauce is a little vegan mayo in the Asian “chicken” salad on top.

All the recipes I have seen flavor the cream cheese. But there are so many flavors, colors, and textures in the sauce, salad layer, and garnishes that I feel plain cream cheese is the perfect, tangy, pure white layer to serve as the base.

I love to serve this dish as a side with heated Nasoya Plantspired brand beef, either Korean BBQ or Gojuchang style.

Note: Make the salad layer at least 30 minutes or up to several hours before you plan to serve.

Layered Asian Dip

Yield: 8 servings

8 ounces chicken flavored seitan or something similar, diced or shredded (I like Tofurky Chick’n)
8 ounces diced water chestnuts, drained
1/4 cup diced bell pepper (I used green)
1/4 cup shredded carrots
1 tablespoon roasted or tuxedo sesame seeds
2 tablespoons vegan mayo
1 tablespoon reduced sodium soy sauce
1 tablespoon riced wine vinegar
1 teaspoon minced garlic
1 teaspoon minced garlic
2-8 ounce packages vegan cream cheese, softened
1/2 cup sweet and sour sauce or Thai sweet chili sauce

Optional: freshly ground black pepper to taste

Garnishes:
1/4 cup thinly sliced green onions
1/4 cup chopped roasted and lightly salted peanuts
2 tablespoons tuxedo sesame seeds

Accompaniment:
Vegan rice crackers

In medium bowl, stir together first 10 ingredients and refrigerate covered for at least 30 minutes or several hours.

Spread cream cheese in a shallow approximately 8 to 10-inch bowl or plate. Spread with sauce. Top wirh seitan mixture. Garnish as desired with green onions, peanuts, and sesame seeds. Serve with vegan rice crackers.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
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by betsy

Coconut Curry Potsticker Casserole (vegan & plant-based/quick & easy)

Yield: 4 servings

So happy to share my version of the Pinterest sensation…

The rich silky sauce stirs together in a flash, the vegetables require no precooking, and the veggies plus the potstickers bake in the sauce for just 40 minutes of hands-free time.

Dinner done right!

1-13.5 ounce can coconut milk
1/2 cup water
2 tablespoons Thai curry paste (like Taste of Thai brand from the international aisle or an Asian market)
2 tablespoons low sodium soy sauce
1 tablespoon vegan fish sauce (from our Asian market)
1 teaspoon minced garlic
1-16 to 20 ounce package frozen vegan Asian dumplings/potstickers (we purchase ours at Trader Joe’s, but our Harris Teeter sometimes carries them)
1/2 yellow onion, finely slivered
1/2 red bell pepper, thinly sliced
1 handful baby spinach
Garnishes: toasted sesame seeds, thinly sliced green onion, fresh cilantro, etc.

Preheat oven to 400 degrees. Spray 8 or 9-inch baking dish with non-stick spray. Whisk together in a medium bowl coconut milk, water, curry paste, soy sauce, fish sauce, and garlic. Stir in onion, bell pepper, and spinach. Pour into prepared dish. Arrange potstickers in rows in sauce with their pinched and “ruffled” side up. Nestle deeply into sauce. Cover tightly with foil and bake 40 minutes at 400 degrees. (We place a half sheet pan on rack beneath to catch any drips.) Garnish as desired and serve immediately.

Note: Bob and I make one sauce recipe, oil 2 small baking dishes, and divide the sauce between so that we can keep his non-vegan potstickers separate from mine. Just use half a bag or so of frozen potstickers each.

#veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography #potstickers

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by betsy

Thin & Chewy Chocolate Chip Cookies (vegan/plant-based + gf option)

Note: Just scroll to the recipe below if you would rather skip the backstory, aka amateur chemistry lesson.

As a high school teacher who likes to bring the occasional home baked treat to my students, I am working on upping my (vegan) chocolate chip cookie game for the second semester.

I like different styles of chocolate chip cookies, but lately, I have become interested in–okay, obsessed by–the flatter, chewier type with their deep caramely notes.

But that is challenging without an egg. One batch ended up in the trash pre-winter break. I made those with browned vegan butter and loved the flavor, though not the texture. Plus, browning butter is just one more step along with a greasy pot to clean.

So, over winter break, I got it right with no browned butter!

I had done a lot of research because that’s what I do, and I learned there needed to be a higher butter to flour ratio for the spread I wanted–about 1:2.

And the butter needed to be melted–though not necessarily browned–instead of having air creamed into it.

There also needed to be a higher sugar to butter ratio–about 3:1!–to get that chewiness combined with a crisp-edged quality. Two-thirds of that sugar needed to be brown because the molasses adds moisture and chewiness along with a richer, deeper flavor, and one-third of it needed to be natural granulated sugar because it helps crisp the edges and evidently promotes spread.

Then, here’s the kicker: I had heard about the famous pan banging cookies that went viral, though I was somewhat dubious. However, when I pulled my batch from the oven, they were still a little bit puffier than I wanted–brown sugar is slightly acidic and reacts with the soda for a little lift–so I tried it, and it worked!

You basically drop the baking sheet on a flat surface–I do it on the stove burners to protect my counters–up to twelve times to help flatten the cookies and create pleasing ripples after removing them from the oven while they are still warm.

Finally, in place of an egg, because it did need a little bit of something viscous, I used 3 tablespoons of pureed pumpkin + 3 tablespoons flour.

Wowza. Even my picky husband, Bob, who likes to analyze everything within an inch of its life, had to admit they were on point!

See what you think!

Thin & Chewy Chocolate Chip Cookies (vegan/plant-based)
Yield: 12 large cookies

1/2 cup vegan butter, melted and cooled to almost room temperature
1/2 teaspoon sea salt (if butter is unsalted)
3 tablespoons pumpkin puree
1 teaspoon vanilla extract
1/2 cup packed dark brown sugar
1/4 cup natural granulated sugar
1/2 teaspoon baking soda
1 1/3 cup all flour or *gluten-free 1:1 baking mix
1/2 to 3/4 cup vegan dark chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with Silpat or parchment paper. In a large bowl, stir together butter, salt, pumpkin puree, vanilla, both sugars, and soda until completely combined. Stir in 1/2 cup flour just until fully incorporated. Add remaining flour and chocolate chips together, and stir again until completely incorporated. Dough will be pleasingly gritty from the high volume of sugar and quite soft, only slightly stiffer than brownie batter. Using a 1 tablespoon size scoop (#60)–or a tablespoon if you don’t have a scoop–make 12 mounds of dough, pressing down firmly, as far apart as possible, as they will spread. Then, place another scoop in the center of each, pressing down firmly to create a top hat shape. Bake 10 minutes. Remove from oven and immediately bang on top of stove burners or a cutting board up to 12 times to cause cookies to flatten more and ripple. Enjoy slightly warm or cooled to room temperature. Cool completely before stiring in an airtight container. *Note: with gluten-free 1:1 baking mix, you may get a little more spread and may not need to include the counter banging step ormay need only a couple of bangs.

#vegancookies #plantbasedcookies #chocolatechipcookies #thinandchewy
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by betsy

Blackeyed Pea, Butternut & Bourbon Hash (vegan, plant-based, gf)

Three of my favorite Bs–blackeyed peas, butternut squash, and bourbon–combine in this light-on-labor, heavy-on-taste-and-texture, one-dish meal for 3x the good luck in the new year!

Happy New Year 2026!

-Betsy

Blackeyed Pea, Butternut & Bourbon Hash (vegan, plant-based, gf)

4 tablespoons olive oil, divided
Optional: 2 vegan Field Roast Smoked Apple Sage Sausages (or something similar)
1 small onion, finely diced (about 1/2 cup; I used red onion)
1 medium stalk celery, finely diced (about 1/2 cup)
Approximately 6-8 ounces butternut squash, finely diced (about 1 cup; I would start with a package of diced butternut squash unless you don’t mind wrestling the whole squash)
Sea salt and freshly ground black pepper
1 tablespon poultry seasoning or approximately 3 or so fresh rosemary fronds, 1 teaspoon rubbed sage, 1/2 teaspoon dried thyme
1 cup fresh blackeyed peas, simmered 20 minutes or until very tender in lightly salted water while hash cooks; drain (if fresh aren’t available, use frozen tawed, cooked dried, or even canned, rinsed and drained)
1/4 to 1/2 cup smoked vegan cream cheese (I use Tofutti brand; if unavailable, use plain + a drop or 2 Liquid Smoke)
2 to 4 capfuls bourbon
1 tablespoon maple syrup

Skip this step if not using sausage: in large skillet, heat 2 tablespoons olive oil over medium heat, carefully add sausage slices to avoid splatter, and cook, stirring frequently, until lightly crisped, about 2 to 3 minutes. Drain on paper towel-lined plate.

In same skillet, heat remaining 2 tablespoons olive oil over medium heat, carefully add onion, celery, butternut squash, and all spices, and saute, stirring frequently, for about 20 to 30 minutes or until very soft; adjust heat and add a splash of water dipped from pot with peas or vegetable stock as necessary to prevent sticking. Stir in cooked peas, cream cheese, bourbon, and maple syrup until cream cheese is melted. Serve immediately. If using sausage, stir it into hash before serving or arrange it over top. If not serving hash immediately, cool, and store in airtight container in refrigerator. Reheat in microwave, stovetop, or in 350-degree oven, adding a little water or vegetable stock if necessary.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn#vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography

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by betsy

Creamy Stovetop Chickpea Enchilada Casserole (vegan/gf)

Creamy Stovetop Chickpea Enchilada Casserole
Yield: approximately 6 serving

Creamy, smoky, tangy, and just a hint spicy, this satisfying, crave-worthy meal-in-a-bowl is ready to serve in under 20 minutes and reheats in the microwave. The Fritos are optional–you can buy a small bag from the convenience store if you don’t want a large bag on hand–but they partially break-down to suggest corn tortillas for a flavor even more remniscent of enchiladas.

1 tablespoon olive oil
1 onion, diced (about 1 cup)
1-1 ounce package taco seasoning (I use reduced sodium)
2-15 ounce cans chickpeas, drained & rinsed
1-4 ounce can green chiles
1-15 ounce can diced fire roasted tomatoes
1-10 ounce can or bottle green enchilada sauce
1-10 ounce package frozen riced cauliflower, prepared according to package directions
2 to 3 tablespoons cilantro leaves pinched from stems
6 ounces fresh baby spinach
1/2 cup vegan sour cream
1 cup shredded vegan cheddar cheese
Optional: 1 cup regular Fritos
Topping: dollops of vegan sour cream
Optional garnishes: cilantro sprigs, lime wedges, roasted and lightly salted pumpkin seeds

In a large skillet or Dutch oven over medium heat, bring olive oil to a shimmer. Add onion and saute 2 to 3 minutes, stirring frequently, or until partially tender. Stir in taco seasoning and green chilies and continue sauteeing until onion is very tender, about 3 more minutes. Add remaining ingredients, except vegan sour cream, cheese, and optional Fritos, and heat, stirring until bubbly, adjusting heat if necessary. Stir in vegan sour cream and cheese along with optional Fritos, and simmer until sour cream and cheese are melted, stirring frequently. Serve topped with a dollop of vegan sour cream and garnished as desired with optional pumpkin seeds, cilantro, lime wedges, etc.

#veganrecipes #plantbasedrecipes #mexicanrecipes

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by betsy

Vegetable Pot Pie in Acorn Squash w/ Puff Pastry Top (vegan/plant-based)

Despite the fancy appearance, these pot pies in acorn squash are as simple as they are beautiful and scrumptious, thanks in part to Pepperidge Farm frozen “accidentally vegan” puff pastry. I served them for Thanksgiving with nothing more than a side salad with roasted oranges slices (method included below) and a childhood favorite of both mine and my picky husband: slices of congealed cranberry sauce!

We wanted for nothing–not stuffing, madhed potatoes, or pie–and feel very grsteful for so much, including Blooming Platterists!

Happy Holiday Season!

-Betsy

Vegetable Pot Pie in Acorn Squash w/ Puff Pastry Top

Yield: 4 servings

2 medium acorn squash, rinsed, halved lengthwise, *seeds/pulp scraped out with a spoon, and cut edges rubbed with olive oil
3 tablespoons nutritional yeast
5 tablespoons flour
1/4 cup vegetable oil
2 cups vegetable broth
1 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
(You may substitute 3/4 teaspoon poultry seasoning for the above 3 herbs.)
Sea salt to taste
1 cup cooked, diced potatoes (I use canned, rinsed and drained)
2 cups frozen vegetables; my husband does not like carrots, so I use:
1 cup frozen corn
1 cup frozen peas
Optional (filling will be a little thicker): 1 cup vegan chicken, finely diced
1 sheet puff pastry (Pepperidge Farm is vegan), thawed [Note: if squash are really large, you may need part or all of both sheets, so measure squash diameter and cut accordingly.]

Preheat oven to 400°F. Place squash, cut side down, in oiled baking dish or skillet large enough to fit them snugly. Roast 20 minutes, remove, and leave oven on.

Meanwhile, combine nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add oil, stirring to make a roux. Slowly whisk in broth, garlic powder, pepper, sage, tarragon, thyme, and salt to taste. Simmer, stirring, until thickened. Stir in vegetables and vegan chicken, if using. Cook for 5 to 10 minutes or until heated through.

On a very lightly floured surface, roll out puff pastry dough to flatten out creases. Cut into 4 rectangles and cut steam vents in each. Invert squash and fill each with vegetable mixture, lay a piece of dough over top, and seal edges. Return to oven and bake 20 to 25 minutes or until pastry is golden and puffed.

Serve warm.

I like to serve the pot pies with a side salad of greens, roasted orange slices, almonds, and a simple dressing of olive oil and vinegar, emulsified with a little mustard, plus garlic powder, sea salt, and pepper. (Roast orange slices at 400°F with a drizzle of olive oil and sprinkle of sea salt and pepper on a sheet pan at the same time as squash, turning after 10 minutes.)

*I like to rinse, dry, and roast seeds at 400 degrees on a cookie sheet for about 12 minutes, stirring once, with a drizzle of olive oil and a pinch of sea salt, garlic powder, and smoked paprika.

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