Betsy DiJulio: Blogger, The Blooming Platter

To my way of thinking, Harry and David, purveyors of gourmet foods, have almost single-handedly rendered pears one of the most sought after gifts of the holiday season.  And it has something to do, not only […]

Yield: 8 to 10 servings (I like to slice this a little thinner than the typical 8 servings, as it is SO rich!)

In this delectable pie, each layer is more addicting than the one before!

I start with a chocolate […]

Yield: 1 9-inch bundt cake

I think I may embark on a crusade to “veganize” as many as of the fabulous recipes created by the talented folks at Cook’s Country TV/Cook’s Illustrated as possible.

I believe I’m […]

Yield: 1 1/2 dozen sandwich cookies (If a double recipe is desired, I recommend simply preparing the recipe twice to avoid overcrowding your food processor.)

These cookies were quite a hit, with men and […]

Yield: 4 servings

If you loved my Thai Not Dogs–and if you haven’t tried them you must!–then you will swoon for this preparation for fresh summer corn on the cob.

It is reminiscent of what I think of […]

Yield: 4 servings (you may have left over Kale Sauce)

This Spanish-inspired dish is so pretty with its warm, golden stew-like base and its fresh green sauce. And the flavors complement each other perfectly: […]

Yield: 4 servings

Every time I think about making a butternut squash lasagna–and there have been many times over the years!–I never end up doing it because I can’t make up my mind about whether or not to […]

Yield: 4 servings (easily multiplies)

Vegan Strawberry-Spring Onion Salsa

2 cups sliced strawberries
2 spring onions, thinly sliced crosswise
2 medium cloves garlic, minced
Juice of one-half of a lime […]

Yield: 4 servings

This simple, flavorful and robust soup is sure to become a cold weather favorite.  However, unlike most of my recipes, it doesn’t rely on seasonal ingredients, so you can actually enjoy it […]

Yield: 4 servings Of all the flavors in the non-vegan world, those that hail from the sea seem to be the most difficult to reproduce in a home kitchen even using Nori (roasted seaweed sheets used in sushi), dulce […]

I developed a food sensitivity to avocados in my twenties. It was a sad day, as I was born in Texas and loved my mom’s “guac.” Even if you enjoy avocados, this dip is a refreshing adaptation of the original, […]

Yield: 4 servings

Simple as it is, my Smokey Pumpkin Grits with Shitake Mushrooms in a Kale Pesto Cream Sauce is one of the tastiest and most satisfying dishes you will ever eat.  Perfect for a fall dinner or […]

Yield: 6 to 8 servings

While I think this gumbo really is “the best,” “THE BEST” in the recipe title is a reference to the way “Cook’s Country” host and creator, Christopher Kimball, always pronounces their […]

I subscribe to the theory that if eating black-eyed peas on New Year’s Day brings good luck, then eating them for the month of January provides extra insurance.  And who couldn’t use a little extra good […]

Yield: 4 servings

I always love to see our beloved and talented contractor, Ted Zappia, show up…perhaps most especially when he arrives with his tools AND a bucket of plump figs fresh from his family […]

Yield: 8 servings

As I’ve mentioned a few times lately, I am on a major “comfort food” kick, veganizing old recipes like Poppy Seed Chicken Casserole and much more.

With daylight savings time here and the […]

Vegan Grasshopper Pies are a varied lot.  Refrigerated, frozen, made from mint ice cream…made from spinach(!), they cover the gamut.

But I set out to make one like I remember from my vegetarian days: a […]