by betsy

Cardamom Banana Bread (vegan & plant-based with gf option)

Yield: 1-5×8″ loaf

I have yet to run across a banana bread I didn’t love. Years ago, I started adding coffee to the batter thanks to Molly Katzen’s recipe in the Enchanted Broccoli Forest.

In this not-to-sweet vegan iteration that a friend dubbed “perfect,” I add a few other unexpected ingredients to create a warm, savory profile: I brown the vegan butter for a hint of caramel, stir in some miso for rich umami depth, and sprinkle in cardamom for an earthy and slightly lemony note.

The halved banana garnish is the chef’s kiss.

Miso Banana Bread

3 medium bananas + 1 sliced lengthwise for garnish
1/2 cup vegan butter, melted and lightly browned over medium heat (watch closely, remove from heat, and add to banana mixture when just golden)
Optional but highly recommended: add 1 teaspoon espresso powder or cheap instant coffee, and dissolve in banana-butter mixture
3/4 cup brown sugar
3 tablespoons white or yellow miso
1 teaspoon vanilla extract
2 cups all-purpose flour or 1:1 gluten-free baking mix
2 teaspoons baking powder
1 teaspoon ground cardamom
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Optional: 3/4 to 1 cup pine nuts or pecan pieces plus a few for the top

Preheat oven to 350 degrees. Grease a 5×8″ loaf pan. In large bowl of electric mixer, mash 3 bananas on low speed. Add browned vegan butter, optional espresso, brown sugar, miso, and vanilla, and beat on low speed until combined. Add all remaining ingredients and beat again on low speed, scraping down sides of bowl as necessary, just until batter is smooth. Stir in optional chopped toasted nuts until evenly distributed in the batter. Transfer batter into loaf pan and smooth top. Nestle halves of remaining banana, cut side down, side by side, and slightly offset, like parentheses, on top. Sprinkle, if desired, with a few reserved nuts.

Bake for 50 to 60 minutes or just until well risen, golden brown on top, and a toothpick/skewer inserted in center comes out clean or with a few moist crumbs attached. If bread starts browning too quickly, cover with a sheet of aluminum foil (shiny side up) and continue baking until done. Cool 5 to 10 minutes in pan on wire rack, invert onto a plate, and then again back onto wire rack to cool completely.

Note: I took this bread, simply wrapped in parchment paper and tied with ribbon, to happy hour with a friend, the one who pronounced it “perfect.” She later shared that she ate 2/3 of it herself. I’ll drink to that!

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by betsy

Spinach-Onion Quiche with Savory Press-In Crust (vegan/plant-based/gluten-free)

Yield: 6 to 8 servings

This super simple vegan quiche is summer personified, but enjoy it all year since spinach is traditionally a winter green.

Never struggle with rolling out a temperamental crust again, as this one simply presses into a pie or tart pan and emerges tender but sturdy. Plus, I think a crust should taste as good as the filling, so mine is subtly savory.

You can use it myriad ways, but this recipe calls for a tofu-based spinach and onion filling that is as light and lovely as can be.

Press-In Crust (recipe follows)
1 tablespoon olive oil
1 medium onion, diced
Pinch salt
3 cups tightly packed spinach (basically, 2 big handfuls)
14 ounces extra firm tofu
1 tablespoon nutritional yeast
1 teaspoon Liquid Aminos
1 teaspoon mustard (any kind, e.g. whole grain, yellow, etc.)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground pepper
Highly recommended garnish: 1 teaspoon Everything Bagel Seasoning

Prepare crust according to directions below and remove from oven. Leave oven on. Meanwhile, heat oil in large skillet over medium, add onion and a pinch salt, and sauté, stirring frequently, until softened. Add spinach, and continue sautéeing and stirring occasionally until wilted. Remove from heat. In large bowl of food processor, process tofu and remaining ingredients, except garnish, until smooth, scraping down sides of bowl as necessary. Remove blade, and gently stir in spinach mixture. Spread filling evenly in baked crust and gently smooth top. Sprinkle with Everything Bagel Seasoning. Bake about 20 minutes or until firm.

Press-In Crust:

2 cups gluten-free 1:1 baking mix (if not gf, you can use all-purpose flour)
2 tablespoons chia seeds
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8 tablespoons vegetable oil
Approximately 4 tablespoons non-dairy milk

Preheat oven to 400°. In a medium bowl, stir all ingredients together with a fork, adding more milk if necessary to create a soft but not sticky dough. Crumble evenly over an 8-inch tart pan and press evenly onto bottom and sides, using the floured bottom of a glass to help press if desired. Place tart pan on a baking sheet and bake for 10 to 12 minutes or until lightly golden brown.

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by betsy

Strawberry Parfait with Cardamom Creme Fraiche (vegan/plant-based/gluten-free)

Yield: 2 servings (easily multiplies)

This is the perfect vegan dessert for when you love plump, juicy strawberries, but want something a little more that doesn’t change the strawberries’ taste or texture but enhances both with a creamy contrast. My Cardamom Creme Fraiche does the trick: it is silky, tangy-sweet, and subtly fragrant with the earthy citrus notes of cardamom. And it is simply beautiful.

Note: it is strawberry season here in Eastern Virginia, but blueberries would be a lovely substitute later in the summer.

2-5.3 ounce cartons Silk Greek vanilla yogurt
1 cup Cocowhip
1/2 teaspoon ground cardamom
1/4 teaspoon almond extract
4 large strawberries, halved and thinly sliced or diced
Garnish; 2 whole strawberries

In a medium bowl, fold together all ingredients, except strawberries. Spoon one-fourth of mixture in the bottom of two glasses, top each with half the sliced berries. Top with the remaining one-fourth each of the mixture. Serve immediately or refrigerate, covered. Top each with a whole berry before serving.

Vegan strawberry parfait with sliced fresh strawberries sandwiched between layets of silky cardamom creme fraiche
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by betsy

Feta Pancakes w/ Fresh Strawberries & Basil Creme Fraiche (vegan/plant-based/gf)

Yield: approximately 24 silver dollar pancakes (or 12 medium-sized pancakes)

Strawberry season, leftover Basil Creme Fraiche, and a gift of a summer bouquet somehow became this easy, elegant brunch dish.

Feta Pancakes with Fresh Strawberries and Badil Creme Fraiche

1 cup gf flour (use a 1:1 baking substitute)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup unsweetened non-dairy milk (I prefer soy)
1 teaspoon balsamic vinegar
1/2 cup vegan feta (I love Follow Your Heart)
3 tablespoons pine nuts, lightly toasted or not
Basil Creme Fraiche (recipe follows)
6 large strawberries halved, if making a dozen medium pancakes, or sliced into 6 slivers each, if making 2 dozen silver dollar size
Garnishes: edible greenery like tiny basil or mint leaves and pine nuts, lightly toasted or not

In medium bowl, whisk together all dry ingredients. Make a well in center, pour in soymilk and balsamic vinegar, and whisk until completely combined. Stir in feta and pine nuts.

Turn oven to warm. Lightly spray a skillet with nonstick spray and heat over medium. If making silver dollar-sized pancakes, drop tablespoons of batter into skillet about 2 inches apart, spread gently into a disk with back of tablespoon, and cook a couple minutes or until small bubbles start to appear. Flip and cook for a couple more minutes or until golden brown on underside. Remove to an ovenproof tray or platter and place in warm oven. Repeat with remaining batter. If making medium-sized pancakes, follow the same directions using 1/4 to 1/3 cup batter for each. Spray skillet with non-stick spray, as needed, away from open flame.

Serve pancakes with a dollop Basil Creme Fraiche (1 tablespoon for small or 2 for medium pancakes) and fresh strawberries (a thin slice for small and a half for medium pancakes). Serve immediately garnished as desired with edible green leaves and a sprinkle of pine nuts.

Basil Creme Fraiche
Yield: 2 cups

1 cup Silk brand Greek vanilla yogurt
1 cup Cocowhip (or your favorite vegan whipped “cream”)
2 tablespoons finely chopped fresh basil

Fold together all ingredients until well-combined and refrigerate, covered, until serving time.

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

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by betsy

Spinach Skinny Dip with a Southwestern Vibe (vegan/plant-based)

Yield: approximately 3 cups

A recent student trip to center city Philadelphia and many meals at Reading Terminal Market right next to our hotel inspired this dip. In particular, it was an order of vegan onion rings served with chipotle mayo at Fox & Son Fair Food that did it. That dipping sauce was face-plant worthy, but I kept imagining it with spinach along with onion. I had barely unpacked my suitcase at the end of the trip than I was in the kitchen, whipping up this Spinach Skinny Dip!

1 tablespoon olive oil
1 large onion, diced
Pinch sea salt
12-ounce package frozen chopped spinach
12-ounce package frozen riced cauliflower (or a second package of frozen spinach)
1/4 cup vegan cream cheese
1/4 cup vegan mayo
1/4 cup vegan mozzarella or similar white vegan cheese
1/4 cup vegan shredded parmesan (I like Follow Your Heart)
2 chilies in adobo, minced + a little adobo
1/2 teaspoon ground cumin
Sea salt and freshly ground black pepper to taste
Optional: juice of 1/2 to 1 lime, to taste
Accompaniments: potato or corn chips, raw vegetable strips, toasted pita triangles, or the like

Note: if you really want that onion ring decadence that inspired the dip, top it with a few canned fried onions, you know, of green bean casserole fame. Check to make sure they are plant-based, but they usually are.

Heat oil in large skillet over medium heat. Add onion and a pinch salt, and saute, stirring frequently, until onion is softened and lightly golden. Break up cauliflower into skillet, and stir until thawed and warm through. Repeat with spinach. Stir in remaining ingredients until cheeses are melted. Taste, adjust seasoning if desired, and serve immediately with chips, raw vegetables, and/or toasted pita.

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by betsy

Strawberry-Balsamic Chocolate Chip Sheet Cake w/ Basil Creme Fraiche (vegan/plant-based)

Yield: 12 servings

This combo is like chocolate dipped strawberries meet caprese salad. Sound weird? I promise it’s not…or if it is, you won’t care!

Ultra-moist, this dessert is my take on the 3-ingredient so-called “dump cake” made with cake mix, pie filling, and eggs for which I substitute aquafaba.

I add lemon juice to the batter to balance the sweetness and balsamic vinegar for a savory undertone, along with vanilla and almond extracts for depth. Chocolate chips are so pretty and tasty dotting the top.

To my topping of 2-ingredient lazy gal’s plant-based creme fraiche, I add minced fresh basil. It is undeniably savory and a bit unexpected–if I were a dog, one ear would definitely go up–but, to me, it’s addictingly so.

I garnish each piece of cake with a sprinkling of chocolate chips and a sprig of basil for a serving of summer personified.

Strawberry-Balsamic Chocolate Chip Sheet Cake w/ Basil Creme Fraiche

Aquafaba from 1-15 ounce can chickpeas (reserve chickpeas for another use)
1 box strawberry cake mix (13.25 to 15.25-ounces)
1 21-ounce can strawberry pie filling
Juice from 1/2 medium lemon
2 teaspoons balsamic vinegar
2 teaspoons vanilla extract
1 teaspoon almond extract
Zest of 1 medium lemon
1/2 cup chocolate chips
Basil Creme Fresh (recipe follows)
Garnish: chocolate chips and basil sprigs

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan. In a large bowl, stir together all ingredients, except chocolate chips, topping and garnish, until completely combined. Transfer to prepared pan and gently smooth top. Sprinkle with 1/2 cup chocolate chips. Bake for 30-35 minutes or until top is set, and a toothpick inserted in center comes out clean or with barely any moist crumbs clinging to it. *Cool, cover, and refrigerate for at least a couple hours before serving. Serve topped with a dollop of basil creme fraiche, a sprinkling of chocolate chips, and a sprig of fresh basil. *Note: This cake is a bit sticky once cooled, and refrigeration reduces the tacky factor.

Basil Creme Fraiche

1 cup vanilla Greek style plant-based yogurt (I like Silk brand)
1 cup fairly firm plant-based whipped topping (I like Cocowhip)
2 tablespoons minced fresh basil

Gently fold together in a medium bowl until completely combined. Cover and refrigerate until serving time.

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

5-Ingredient Lemon Blueberry Cake w/ Cardamom Creme Fraiche (vegan/plant-based)

Turns out cardamom was made for lemon and blueberry…and that creme fraiche, ya’ll!

This is my take on the 3-ingredient so-called “dump cake” made with cake mix, pie filling, and egg replacer.

My version is lemon and blueberry which I nudge in a Middle Eastern direction. I add lemon zest to the batter for a little pop of freshness and cardamom to both the batter and my 3-ingredient lazy gal’s plant-based creme fraiche. A garnish of pine nuts is the chef’s kiss.

Yield: 12 servings (9 x 13″ cake)

3 flax eggs (1/4 cup + 2 tablespoons ground flax seed meal whisked together with 1 cup + 1 tablespoon water and set aside to gel for a couple minutes)
1 box lemon cake mix (13.25 to 15.25-ounces)
1 21-ounce can blueberry pie filling
1/2-1 teaspoon ground cardamom to taste
Zeat of 1 medium lemon
Cardamom Creme Fresh (recipe follows)
Garnish: Pine nuts, lightly toasted if desired

Preheat oven to 350 degrees. Grease a 9 x 13-inch metal pan. In a large bowl, stir together all ingredients, except topping and garnish, until completely combined. Transfer to prepared pan and gently smooth top. Bake for 35 minutes or until top is set, and a toothpick inserted in center comes out clean or with barely any moist crumbs clinging to it. *Cool, cover, and refrigerate for at least a couple hours before serving. Serve topped with a dollop of Cardamom Creme Fraiche and a sprinkling of pine nuts. Store any leftovers, covered, in refrigerator. *Note: This cake is a bit sticky once cooled, and refrigeration reduces the tacky factor.

Cardamom Creme Fresh

1 cup vanilla Greek style plant-based yogurt (I like Silk brand)
1 cup fairly firm plant-based whipped topping (I like Cocowhip)
2 teaspoons ground cardamom

Gently fold together in a medium bowl until completely combined. Cover and refrigerate until serving time.

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

Carrot-Apple Dump Cake (vegan & plant-based)

This moist deliciousness is a slightly leveled up version of the popular 3-ingredient cake made with cake mix, pie filling, and flax eggs.

I substitute aquafaba for the flax eggs and add carrots, pineapple, and pecans.

Then I top it with lazy gals plant-based creme fraiche.

Carrot-Apple Dump Cake

1 box spice cake mix (be sure it is vegan; most are)
1 21-ounce can apple pie filling (lite if available)
1 cup grated carrots (I purchase pre-grated)
3/4 cup aquafaba drained from a can of chickpeas
1/2 cup crushed pineapple, drained (juice used for another purpose)
1/2 cup broken pecans, toasted or not


Creme Fraiche Topping:
fold together equal parts plant-based Greek vanilka yogurt (I like Silk brand) and plant-based whip topping (I like Cocowhip)
Garnish: pecan halves, toasted or not

Preheat oven to 350 degrees. Grease a 9 x 13″ pan. In large bowl, fold together cake mix, pie filling, carrots, pineapple, and broken pecans. Spread evenly into pan. Bake 35 minutes. Cool. Serve topped with Creme Fraiche and garnish with pecan halves.

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

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by betsy

Best Carrot Cake with Orange-Scented Bourbon-Brown Sugar Cream Cheese Frosting + A Healthier Alternative (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?!

*Or try my alternative healthier version with all the same balanced flavors but none of the butter or powdered sugar.

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
1/2 cup unsweetened coconut
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.

Healthier Frosting and Filling:

8 ounces vegan cream cheese, softened
4-5 ounce cartons Greek vanilla yogurt (I like Silk brand)
1/4 cup dark brown sugar
2 tablespoon bourbon
Zest 1 medium orange
1/4 cup finely chopped pecans or walnuts, toasted or not
1/4 cup unsweetened coconut

In bowl of electric mixer or food processor, cream together all ingredients except nuts and coconut until smooth and slightly fluffy. Transfer to an airtight container and refrigerate for an hour or overnight.
To make filling, remove 1/2 cup frosting to small 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

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