The Blooming Platter Cookbook
A Harvest of Seasonal Vegan Recipes
By Betsy DiJulio
(Vegan Heritage Press, Paperback, 9780980013139, 224pp.)
Publication Date: May 1, 2011
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Organized by season, these lush, innovative recipes showcase the taste, beauty, and nutrition of what’s fresh all year ‘round: the tender young asparagus of spring; the plump juicy berries of summer; the crisp tart apples of fall; and the comforting root vegetables of winter. Spanning regional American favorites and global cuisines, these tempting recipes feature all the essential goodness that fresh vegetables, fruits,and herbs bring to your table. The mouthwatering recipes include:
* Golden Caponata
* Sassy Springtime Rolls
* Blooming Vegetable Calzones
* Seitan Paté with Sautéed Pears
* Southwestern Tempeh and Corn Pie
* Blueberry and Lemon Verbena Pancakes
* Peach Ice Cream with Bourbon-Broiled Peaches
* Cherry-Almond Clafouti Cake
The Blooming Platter Cookbook includes recipes for appetizers, soups, sandwiches, salads, main dishes, desserts, and brunch. The recipes are divided by season within each chapter, and the book’s recipe variations and menu suggestions will help you apply your own creativity in the kitchen. In addition to seasonal icons and helpful tips, the book features 8 pages of full-color photos.
Betsy DiJulio: is a longtime vegan, freelance journalist, and board-certified art instructor. The Hampton Roads (VA) culinary personality enjoys photography and food styling and has won national recipe competitions. She is an animal rights supporter and SPCA volunteer who cooks, writes, and teaches in Virginia Beach, VA.