April 13, 2025April 13, 2025 by betsy

Minestrone Verde with Pistachio Gremalota (vegan & plant-based)

Minestrone Verde w/ Pistachio Gremolata
Yield: 8 servings

This burst of spring in a bowl is as quick and easy as it is nutritious thanks to a combination of fresh, frozen, and canned ingredients, including nine green vegetables. *Note: You can substitute fresh or frozen green beans and peas; just adjust cooking time and add about 1 cup vegetable stock.

2 tablespoons olive oil
1 bunch green onions, thinly sliced
6 celery hearts, diced
8 ounces diced green bell pepper
1 bunch asparagus, cut in half, bottom half discarded and remainder cut into 1-inch pieces
10 ounce bag shaved Brussels sprouts
4 ounce can mild green chilies with juice
1 tablespoon 21 Spice Salute (from Trader Joe’s but can sub 1/2 teaspoon each 6 dried Italian-leaning spices, e.g.: basil, marjoram, oregano, tarragon, thyme, rosemary)
2 large cloves garlic, minced
Sea salt to taste
*15.5 ounce can green beans, undrained
*15.5 ounce can green peas undrained
5 ounces baby spinach
10 ounce bag riced cauliflower, cooked in bag according to directions
15.5 ounce cannellini beans with liquid
1 tablespoon tomato paste
2 tablespoons sweet pepper brine (or sub bread and butter pickle brine),
15-ounce can lite coconut milk, 1/2 cup dry white wine, e.g. chenin blanc-viognier

In large soup pot over medium, heat olive oil to simmering. Add all raw ingredients + green chilies, spices, garlic, and sea salt to taste, and saute 3 to 5 minutes or so until tender. Add remaining ingredients, one at a time, stirring well, and cook until spinach is wilted and flavors are married. Adjust salt as desired. Serve hot topped with Pistachio Gremalota.

Pistachio Gremalota

Stir together equal amounts chopped parsley, lemon zest, and chopped pistachios, about 2 tablespoons each.

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April 6, 2025April 6, 2025 by betsy

Betsy’s Cheesy Jalapeno Honey Cornbread Pudding (vegan & plant-based)

With a texture that lies enticingly at the crossroads of cornbread and corn pudding, everyone will be going back for seconds. And it delicious hot or room temperature.

Betsy’s Cheesy Jalapeno Honey Cornbread Pudding (vegan & plant-based)

Yield: 8 servings

1 tablespoon vegetable oil
1.5 boxes Jiffy Vegetarian Corn Muffin Mix (but it is actually vegan)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup vegan sour cream (I like Tofutti when I can find it)
1-15.5 ounce can creamed corn
1-15.5 ounce can yellow sweet corn, drained
1 tablespoon pickled jalapeno brine
1/2 cup shredded vegan cheddar-style cheese
4 green pickled jalapeno peppers, halved lengthwise and then thinly sliced (about 1/4 cup; but use more to taste if desired) + 2 more halves or 1 whole, red or green, sliced a little thicker for garnish
1/4 cup vegan butter, melted, divided
1 tablespoon agave nectar

Preheat oven to 400. Pour oil in 10-inch skillet and place skillet in oven while it preheats. In large bowl, stir together all ingredients, using only 2 tablespoons melted butter. Carefully remove skillet from oven, swirl to coat bottom with hot oil, transfer batter into skillet, gently smooth surface, and arrange remaining sliced jalapenos on top. Whisk together remaining melted butter and agave nectar and drizzle evenly over top. Bake about 45 minutes or until golden on top and crispy around edges. The texture is a delectable cross between cornbread and corn pudding but is sliceable.

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January 23, 2025January 23, 2025 by betsy

Banana Bread Cookies with Chocolate Chips, Walnuts & Cream Cheese Glaze (vegan & plant-based w/ gf option)

At our school, each teacher is assigned a group of students with whom we enjoy a communal meal every other day. This changes quarterly, and we dine with our Advisory Groups on alternate days throughout the year.

Our new groups started just after winter break, and mine has come together–boys and girls–over cookies!

It started because two girls engaged me in a conversation about cooking and baking. I asked a favorite recipe to bake, and one said Chocolate Crinkle Cookies, a childhood favorite of mine too. I asked if they had ever tried Red Velvet Crinkle Cookies, they had not, so I made some for them. Everyone devoured them–politely taking several with a napkin–and even boys from other tables came over and asked if they could have some. The answer, “Of course!”

Last week, they mentioned Banana Bread Cookies with Chocoate Chips and Walnuts, so with Monday a holiday and more time for baking, I did some research, tweaked a recipe I found, added a thick frosting-like glaze, and took them to lunch on Tuesday. It was so cold, I “refrigerated” them in my car!

There was not a cookie left standing with my group–politely–taking ones for themselves and friends and, again, kids stopping by to ask if we would share…and yes we would!

The best part is the connection and conversation around the cookies…the Three Cs!

Note: I always warn of nuts as even Miyoko’s vegan butter is made from cashews.

Bread Cookies with Chocolate Chips & Walnuts (vegan & plant-based w/ gf option)
Yield: 12 cookies

Cookies:
2-6-inch long very ripe bananas
1/2 cup packed dark brown sugar
1/4 cup natural granulated sugar
1/3 cup vegan butter, melted (I love Miyoko’s)
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/4 gluten-free 1:1 baking mix (Bob’s Red Mill is my choice) or all-purpose flour
Pinch salt if not using salted vegan butter
1/2 cup vegan chocolate chips (check to see if they are gluten/allergen-free if necessary) + more for garnish if desired
1/4 cup chopped walnuts + more for garnish (or use 12 halves for garnish)

Preheat oven to 350 degrees. Line a large cookie sheet with Silpat or parchment paper. In large bowl of electric mixer, beat banana and sugars on medium speed until creamy and smooth. Add remaining ingredients, except chocolate chips and nuts, and beat on low speed until completely combined, scraping down sides of bowl as necessary. Avoid over beating, especially if using all-purpose flour. Fold in chocolate chips and nuts. Use a cookie scoop or tablespoon to make twelve 2-tablespoon size mounds, 2 inches apart. Bake about 5 minutes, press down tops with a spatula to about 1/2-inch thick, and bake for another 6 to 8 minutes or until lightly brown and set. (Sometimes I press down again.) Cool, spread with about a teaspoon of glaze, and garnish as desired with chocolate chips and walnuts.

Glaze:
2 tablespoons (1 ounce) vegan cream cheese, at room temperature, or microwaved a few seconds until very soft
1 tablespoon vegan butter, at room temperature, or microwaved a few seconds until very soft
1/8 teaspoon vanilla extract
1/4 cup confectioner’s sugar (check to make sure it is gluten-free if necessary)

Whisk together in a small bowl to make a thick glaze.

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January 20, 2025January 20, 2025 by betsy

Buttery Spiced Crackers–Customize Your Way (vegan & plant-based)

These crackers are as addicting as you choose to make them! Beatiful on a plant-based charcuterie board, they also play nicely with dips, spreads, and soups. Packed in tins, they make a welcome gift from your kitchen any time of year.

After experimenting with several approaches for holiday gift giving, I developed this recipe/method, which is vastly preferable–perfection, actually, to tossing the crackers in melted butter, as that leads to soggy, unevenly coated crackers and even to broken corners if square shapes are used.

Just look for seasoning blends that don’t list salt as the first or second ingredient…or serve extra beverages!

Buttery Spiced Crackers
Yield: approximately 35 crackers

35 very plain vegan crackers (I use just under 1 sleeve Carr’s Table Water Crackers)
2 tablespoons melted vegan butter, preferably unsalted (I am a Miyoko’s fan)
2 tablespoons olive oil
1 tablespoon seasoning blend, e.g., garlic herb, chili garlic, taco, a mixture, etc. (beware salt content if salt is first or second ingredient)
Optional: 2 to 3 teaspoons nutritional yeast

Preheat oven to 250 degrees. Line large cookie sheet with Silpat or parchment paper. Arrange crackers upside down in rows, not overlapping (7 rows of 5 works perfectly on my cookie sheet). Whisk together melted butter, olive oil, and seasoning. Brush/dab on each cracker, flip, repeat, and sprinkle each with a tiny bit of nutritional yeast if desired. (Crackers need not be completely covered in butter, but they should be fairly evenly and generously coated. If you think you may run out of the sesoning mixture midstream, whisk in a little more olive oil.) Bake 20 minutes, cool completely, and serve with plant-based cheese, dip, or soup, though they are tasty enough on their own with a glass of wine. Store leftovers in an airtight container.

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January 19, 2025January 19, 2025 by betsy

Kale, Corn & Coconut Milk Soup with Optional “Sausage” (vegan & plant-based)

As we in Coastal Virginia prepare for a January Arctic blast from Siberia(!), a warm-you-from-the-inside-out soup is on my mind. With inspiration from Mexican cuisines, redolent of cumin and coriander, this meal-in-a-bowl needs served with nothing other than a spoon. Enjoy!

Kale, Corn & Coconut Milk Soup (with optional sausage)
Yield: approximately 6 servings

2 tablespoon olive oil
1 small onion, diced
1 red or orange bell pepper, diced or thinly sliced
1/8 teaspoon each sea salt and freshly ground black pepper
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons ground coriander or to taste
1 teaspoon ground cumin, or to taste
2 links vegan sausage, preferably chipotle or chorizo flavored, sliced 1/4-inch thick
10 ounces frozen riced cauliflower, cooked according to package directions (I use the microwave)
2 cups cooked corn, canned (1-15.5 ounces, rinsed and drained), fresh, or frozen
2 cups vegetable stock
1-15.5 ounce can lite coconut milk
8 ounces chopped kale or baby kale
Optional garnishes: crumbled vegan feta, chopped parsley or cilantro

In large soup pot or Dutch oven, heat olive oil over medium. Add onion, bell pepper, salt, and pepper, and saute, stirring frequently, until softened, about 3 or so minutes. Add garlic and saute, stirring, for about 30 seconds. Add all remaining ingredients, stir well to combine, and bring to a gentle simmer for about 20 minutes to allow flavors to marry. Adjust heat as necessary throughout, stirring occasionally. Serve warm with a generous garnish of crumbled vegan feta and herby cilantro or parsley.

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January 19, 2025January 19, 2025 by betsy

Kale, Cauliflower & White Bean Soup (vegan & plant-based)

Kale, Cauliflower & White Bean Soup
Yield: approximately 4-6 servings

January days don’t get grayer than this in Coastal Virginia as we prepare for an Arctic Blast from Siberia…and I crave it: the moodier the better. And with weather like this, my thoughts turn to soup–though, truthfully, my thoughts are never far from soup–and this one checks every hardy and healthful box. Hope you enjoy!

2 tablespoon olive oil
1 small onion, diced
1/3 cup diced carrot
1/3 cup diced celery
1/8 teaspoon each sea salt freshly ground black pepper
3 cloves garlic, minced
1 bay leaf
2 teaspoons Italian seasoning, or to taste
1 teaspoon rubbed sage, or to taste
10 ounces frozen riced cauliflower, cooked according to package directions (I use microwave)
1-15.5 ounce can cannellini beans, rinsed and drained
4 cups vegetable stock
8 ounces chopped kale, thick stems removed, or baby kale

In large soup pot or Dutch oven, heat olive oil over medium. Add onion, carrot, celery, salt, and pepper and saute, stirring frequently, until softened, about 3 or so minutes. Add garlic and saute, stirring, for about 30 seconds. Add all remaining ingredients, stir well to combine, and bring to a gentle simmer for about 20 minutes to allow flavors to marry. Adjust heat as necessary throughout, stirring occasionally. Serve warm in big bowls with crusty bread for sopping if desired.

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January 2, 2025January 2, 2025 by betsy

Miso Butter Vegetable Soup (vegan & plant-based)

Miso Butter Vegetable Soup
Yield: 4 servings

So many people–including me–have been very sick this holiday season. A bowlful of colorful, flavorful antioxidants seemed in order, so I whipped this together for lunch today using what I had on hand…and I will keep making it year round, in sickness and in health!

Out of hot chili crisp, I reached for miso instead, and I am not mad about it. I like to serve this soup with both a spoon and chopsticks, though slurping the broth–and inhaling the steam–is perfectly acceptable.

1 tablespoon olive oil
1 small yellow or white onion, slivered
1 red or green bell pepper, seeded, stemmed, and slivered
10 ounces frozen riced cauliflower, cooked according to package directions (I microwave)
12 ounces mixed Asian vegetables, cooked according to package directions (I microwave)
8 ounces fresh baby spinach
4 ounces fresh arugula
2 cups vegetable stock
2 tablespoons yellow miso
1 tablespoon vegan butter
1 tablespoon dried tarragon
1/2 teaspoon Chinese Five Spice or Japanese Seven Spice or to taste
1/2 teaspoon garlic powder
Optional garnish: roasted and lightly salted cashews or peanuts

In large soup pot, heat oil over medium. Add onion and peppers and saute, stirring frequently 3 to 5 minutes or until tender. Add remaining ingredients in order–adding greens in batches if desired–and stir well until greens are wilted. Continue simmering, stirring often, until most of moisture is evaporated. Serve hot in bowls topped with nuts if desired.

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January 2, 2025January 2, 2025 by betsy

The Best, Moistest Gingerbread Loaf (vegan & plant-based with gluten-free option)

The Best, Moistest Gingerbread Loaf (vegan & plant-based with gluten-free option)

Craving gingerbread, I studied recipe after recipe before making a loaf as a foodie friend’s Christmas gift. She live it, but, just tasting the batter, I thought it could be improved. I wanted more spice (so I added allspice and black pepper), more richness (I added a small amount of melted vegan butter along with the oil), and better balance for the tanginess from the applesauce (I added espresso powder). Honestly, it is perfection…and I hope you agree!

I had visions of swathing it in orange-bourbon-cinnamon cream cheese frosting, maybe with a hint of molasses, and, while that would be delicious, it needed nothing but a cup of tea on the side!

Notes:
A half recipe fits perfectly in a mini loaf pan (5¾” x 3¼”). Shorten baking time to about 35 minutes.

Discovering I was out of baking powder during one of my test batches, I looked up a substitute, it worked perfectly, and I included it below as an option.)

Recipe

2 1/4 cups 1:1 gluten-free baking mix (like Bob’s Redmill; I am not gf, but prefer it in rustic baked goods) or unbleached all-purpose flour
1/2 cup packed light or dark brown sugar (I prefer dark brown)
2 teaspoons baking powder (or sub 1/2 teaspoon baking soda and 1 teaspoon lemon juice)
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg (fresh grated if possible)
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
1/8 teaspoon freshly ground back pepper
1 cup non-dairy milk (I prefer unsweetened soymilk)
Optional (but recommended): 1 to 2 teaspoons espresso powder)
1/2 cup molasses (use blackstrap only if you want a very pronounced flavor)
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 tablespoons vegan butter, melted (I use Myokos)
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Oil a standard loaf pan (4.5 x 8.5″ or 5 x 9″). Place all dry ingredients in large mixing bowl: baking mix, brown sugar, baking powder, baking soda, and spices. Whisk together and make a well in center. Dissolve espresso powder in non-dairy milk, if using. Into well, pour all wet ingredients: non-dairy milk, molasses, applesauce, oil, vegan butter, and vanilla, and whisk into dry ingredients just until all lumps dissolve. Transfer into prepared pan, gently smoothing top. Bake 55-60 minutes or until wooden pick inserted deep into center comes out clean. Cool in pan 10 minutes. Invert onto plate and then onto wire rack so top is up. Cool slightly or completely before slicing. Reheat slices a few seconds in microwave, if desired.

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December 25, 2024December 26, 2024 by betsy

Beer Bread with Optional Christmas Tree Garnish (vegan & plant-based)

Yield: 12-16 servings

Beer Bread for Christmas…and Beyond! (Vegan & Plant-based…of course!)

If you are still in the Christmas spirit, you can whip up this beautiful and delicious no-rise yeast-free bread in about 45 minutes with most of that baking time.

If not, you can transform the rosemary garnish into a branch with berries all winter or with vegetable flowers come warm weather.

Plus, the bread is just as crave-worthy with no garnish at all.

I had seen these breads on Pinterest, but didn’t want the rise time even of focaccia. I remembered beer bread, which is typically baked in a loaf pan for about 50-60 minutes, and decided to press it into a square pan, more like focaccia, and shorten the baking time.

I also added garlic powder to the mixture and changed the amount of butter I had seen in several recipes, from 1/4 to 1/2 cup, to 6 tablespoons. Some melted it and used in the bottom and over the top, some sliced it over the top. I melted it and used 2 tablespoons in the bottom and 4 over the top.

With a flavor and texture reminiscent of a sourdough biscuit because of the fermentation of the beer and all the butter, I find it irresistibly tasty and easy.

Next time, I would add the garnish about halfway though so it doesn’t get crispy and take on a hint of that Charlie Brown’s Christmas Tree look.

Note: I actually found fresh currants at Harris Teeter for the ornaments, but you can use halved grape tomatoes, peppedew peppers, red bell pepper pieces, sliced black olives, etc.

However you garnish or not, enjoy all year long!

Beer Bread

6 tablespoons vegan butter
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
1/2 teaspoon sea salt
1-12 ounce beer (Barnivore lists vegan beer)

Optional Christmas Garnish: fresh rosemary stalks, fresh red currants, halved grape tomatoes, peppedew peppers, red bell pepper pieces, black olive slices, etc.

Turn oven to 350 degrees. Place butter in pan–8-inch round or square–and place in oven to melt while it preheats.

In a large mixing bowl, combine flour, baking powder, garlic powder, and sea salt with a fork. Drizzle in beer, stirring with a fork, until a smooth dough forms.

Transfer all but 2 tablespoons melted butter to a small cup or ramkin. Transfer dough into prepared pan and smooth with fingers. If not garnishing, pour or brush remaining butter over the top and place in oven for thirty-five minutes or until lightly golden brown.

If garnishing, do not pour butter over the top. Bake about 20 minutes; remove from oven; arrange rosemary stalks in a Christmas tree shape; place fresh red currants, halved grape tomatoes, peppedew peppers, red bell pepper pieces, sliced black olives, etc. as ornaments; brush and dab butter over the top; and bake for remaining 15 minutes or until lightly golden brown.

Cool slightly, slice, and serve right away. Cover any leftovers tightly.