VHP Authors Across the World Wide Web

Vegan Heritage Press authors have been busy lately, so you may have seen them around the internet. If you missed them, fret not – here’s a recap of what they’ve been up to.

 Nut Butter Universe author Robin Robertson was recently featured on Yummly.com as a guest blogger. She shared her Linguine with Thai Pesto recipe, which is a fabulous fusion dish made with an Asian-style pesto and Italian pasta.

http://www.yummly.com/blog/2013/05/vegan-linguine-with-thai-pesto

Amber Shea Crawley’s Enlightened Carrot Cake was featured on the China Study’s community website. Amber’s delicious recipe from her book Practically Raw Desserts is gluten-free, oil-free, low-fat, and under 300 calories per serving.

http://www.thechinastudy.com/practically-raw-desserts-author-amber-shea-crawleys-enlightened-carrot-cake/

The Blooming Platter Cookbook author Betsy DiJulio recently did a Cocina Mexicana food feature for VegNews Magazine, and she created so many recipes that there just wasn’t room enough for all of them in the magazine. The rest of Betsy’s mouthwatering Mexican-inspired creations were featured on VegNews Magazine’s website. http://vegnews.com/articles/page.do?pageId=5726&catId=2

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VHP's Betsy DiJulio's Cocina Mexicana in Veg News Magazine

Vegan Heritage Press author Betsy DiJulio wrote the Food Feature section of the newest edition of VegNews Magazine! Betsy's "Cocina Mexicana" feature celebrates Cinco de Mayo in style with everything from tacos, tamales and quesadillas to drinks and dessert.

If you don't already have your copy, run to the nearest newsstand to pick up the May/June issue, where you will find these mouthwatering recipes from Betsy:

• Crispy Potato Tacos with Queso Fresco
• Cheesy Spinach and Black Bean Quesadillas with Cucumber-Mango Salsa
• Swiss Chard and Mushroom Tamales with Red Wine Sauce (Escabeche Sauce)
• Churros with Coconut-Kahlua Chocolate Sauce
• Gimlet Guadelajara

These recipes are only available in the May/June issue of VegNews Magazine, so be sure to pick up your copy!

For more delicious recipes by Betsy, be sure to pick up her Blooming Platter Cookbook. The Blooming Platter Cookbook is celebration of the seasons, and it features a wide range of accessible, elegant recipes for the home cook, ranging from easy homestyle dishes to creative upscale meals you'll be proud to serve to your guests.



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Fresh Strawberry Pancakes

Spring and the warm weather it has brought with it has us thinking about ripe and juicy farm-stand fruit. This recipe from The Blooming Platter Cookbook by Betsy DiJulio is made with fresh strawberries and is perfect for a springtime brunch with friends and family. A few of the ingredients may seem non-traditional, but you'll have to trust us when we say these pancakes are spectacularly delicious. Serve them with fresh mint and Balsamic-Maple syrup to compliment the sweet strawberry flavor.

Ingredients:
Pancakes:

• 1 1/2 cups soy milk

• 1 tablespoon balsamic vinegar 
• 1/2 cup whole-wheat flour

• 1/2 cup self-rising flour

• 4 tablespoons self-rising cornmeal 
• 2 tablespoons granulated sugar 
• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda
  1 cup finely diced fresh strawberries 
• 4 fresh mint leaves, stacked, tightly rolled, and sliced thinly
  2 tablespoons vegan butter or vegetable oil 

Balsamic-Maple Syrup:

• 1/2 cup finely diced fresh strawberries 
• 1/2 cup pure maple syrup

• 1 1/2 to 2 teaspoons balsamic vinegar

• 4 fresh mint leaves, stacked, tightly rolled and thinly sliced

• Freshly ground black pepper

• Optional Garnishes: sprigs of fresh mint and whole fresh strawberries

Preparation:

1. Pancakes: Preheat the oven to 250ºF. In a small bowl, whisk together the soy milk and balsamic vinegar. Set aside to curdle. In a medium mixing bowl, combine both flours, the cornmeal, sugar, baking powder, and baking soda. Mix well, make a well in the center, and pour in the soy milk mixture. Whisk together until well combined. Stir in diced strawberries and set aside. 
2. Melt 1 tablespoon of the vegan butter in a large skillet or griddle over medium-high heat. Using a 1/4 cup measure, ladle the pancake batter onto the hot skillet, making pancakes, two at a time. 
3. Cook 2 minutes on the first side until you get a nice rise, a few bubbles appear, and the edges appear set. Gently flip and cook another 2 minutes on the reverse. Add the remaining 1 tablespoon vegan butter, if needed. If pancakes are cooking too quickly, reduce the heat to medium.  
4. When cooked through, transfer the pancakes to plates or a serving platter, keep warm in the oven and repeat with remaining butter and pancake batter. 
5. Balsamic-Maple Syrup: In a saucepan, combine the strawberries, maple syrup, vinegar, mint leaves, and a few grindings of black pepper. Stir to combine and heat gently over medium heat until hot. Do not boil. Serve the pancakes hot, topped with the syrup, and garnished with mint leaves and a strawberry, if using.   

Serves 4

From The Blooming Platter Cookbook by Betsy DiJulio. ©2011 Betsy DiJulio. Used by permission from Vegan Heritage Press.


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Sassy Springtime Rolls

Spring has sprung! Here at Vegan Heritage Press we're all excited about the promise of blooming flowers and farm fresh vegetables. We just love the spring dishes in The Blooming Platter Cookbook by Betsy DiJulio, and these Sassy Springtime Rolls seem like the perfect recipe to start the new season with. These light, refreshing rolls are full of fresh spring vegetables, herbs and tofu, and they pair well with with a wonderful deep red dipping sauce.



Ingredients:
Spring Rolls:

• 1 scallion, halved lengthwise and cut crosswise into quarters
• 1/2 bell pepper, any color, cut into 1/4- inch strips
• 1 carrot, cut into 1/4-inch strips
• 1 small yellow summer squash, cut into 1/4-inch strips
• 3 large radishes, halved lengthwise, then cut crosswise into paper thin slices 
• 2 cups rice wine vinegar
• 1/4 cup natural sugar
• 3 large cloves garlic, halved lengthwise 
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• Sea salt and freshly ground black pepper 
• 14-ounces extra-firm tofu, cut into 1/2 x2-inch strips
• 8 (8-inch) rice paper wrappers
• 16 baby spinach leaves
• Fresh cilantro sprigs or Thai basil leaves

Dipping Sauce:

• Reserved liquid from marinated veggies 
• 1/4 cup vegan fish sauce
  1 teaspoon soy sauce
  2 tablespoons natural sugar
  1/4 cup finely chopped peanuts

Preparation:

1. Spring Rolls: Combine the scallion, bell pepper, carrot, squash, and radish in a medium bowl. In a 2-quart saucepan over medium-high heat, combine the vinegar, sugar, garlic, celery salt, coriander, ginger, salt and pepper and bring to a boil, then pour over the vegetables and toss well. Cool to room temperature. Add the tofu, cover and chill overnight. When ready to use, drain the tofu and vegetables. Reserve the liquid to make the dipping sauce; remove and discard the garlic pieces.
2. Fill a large bowl half full with warm water. Place a kitchen towel beside it and a serving platter on the opposite side. Place one wrapper at a time into the warm water for 30 seconds or until softened. Remove from the water and place near one end of the towel. Fold the other end of the towel over the wrapper to blot excess moisture. Place two spinach leaves, face-down and overlapping, horizontally in the center of the wrapper. Arrange a piece of tofu horizontally in the center of the spinach and cover with 1/8 of the veggies, parallel to the tofu. Top with 1 or 2 cilantro sprigs. Fold the ends of the wrapper toward the filling, then fold the edge nearest you over the veggies and continue rolling. Place the roll on the serving platter, seam side down. Repeat with the remaining ingredients, changing out water if it becomes too cool.
3. Dipping Sauce: Whisk all ingredients except peanuts together. Divide the mixture among individual serving bowls, and top with peanuts. Serve with the spring rolls.

Yield: 8 spring rolls


From The Blooming Platter Cookbook by Betsy DiJulio. ©2011 Betsy DiJulio. Used by permission from Vegan Heritage Press.  


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We Have a Winner!

We have a winner in our Blooming Platter Cookbook giveaway! The winner is Trez, whose favorite sprintime dish is a garden salad or grilled vegetables.

The Blooming Platter Cookbook by Betsy DiJulio book is a celebration of fresh, seasonal produce, and features a wide range of recipes from easy homestyle dishes to creative upscale fare including American favorites and global cuisines. These 175 recipes showcase the taste, beauty, and nutrition of seasonal ingredients. Also includes recipe variations, menu suggestions, season­al icons, and tips. The Blooming Platter Cookbook is available from Amazon, Barnes and Noble and your local independent bookstore. 


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Mango-Coconut Cream Sorbet

As strange as it sounds, today is National Frozen Food Day! Frozen foods originally hit grocery stores shelves in Springfield, Massachusetts in the early 1930s after Clarence Birdseye (yes, that Birdseye) developed a process for freezing foods. In 1984, Congress passed a resolution naming March 6th Frozen Food Day. President Ronald Regan made it official with the statement "I, Ronald Reagan, President of the United States of America, do hereby proclaim March 6, 1984, as Frozen Food Day, and I call upon the American people to observe such day with appropriate ceremonies and activities."

So what is an appropriate activity for frozen food day? We think spending a few minutes in the kitchen making this mouthwatering Mango-Coconut Cream Sorbet from Betsy DiJulio's The Blooming Platter Cookbook might qualify!

Ingredients:

• 1 (15-ounce) can Cream of Coconut

• 2 fresh ripe mangoes, pitted and peeled 
• Juice of 2 fresh limes

Directions:
Combine all ingredients in a food processor. Process until completely smooth, scraping down the sides of the bowl as necessary. Transfer the mixture to a medium bowl. Cover and chill for 3 hours or overnight. Freeze the mixture in an ice cream maker according to manufacturer’s directions.

From The Blooming Platter Cookbook by Betsy DiJulio. ©2011 Betsy DiJulio. Used by permission from Vegan Heritage Press.

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The Blooming Platter Cookbook Giveaway

March is here which means spring is just around the corner! Soon the dreary grey of winter will be replaced with color as everything around us starts to bloom. We're looking forward to plates full of farm fresh vegetables and juicy, sun-ripened fruits.  

The Blooming Platter Cookbook by Betsy DiJulio is perfect for spring cooking, as it's full of recipes that celebrate fresh, seasonal produce. This book features a wide range of recipes from easy home-style dishes to creative upscale fare including American favorites and global cuisines. The mouthwatering recipes include:

• Sassy Springtime Rolls
• Black Bean and Roasted Corn Salad
• Macadamia Shortbread Tart with Lemon Mousse and Fresh Berries
• Blueberry and Lemon Verbena Pancakes
• Chocolate-Orange Mousse
•  Zucchini-Stuffed Shells with Blooming Marinara Sauce 

The Blooming Platter Cookbook includes recipes for appetizers, soups, sandwiches, salads, main dishes, side dishes, desserts and brunch, all divided by season. Recipe variations and menu suggestions will help you apply your own creativity in the kitchen.

To kick off the spring season, we're giving away a copy of The Blooming Platter Cookbook to one lucky winner. Enter the contest below.  (US residents only please.) The contest ends at midnight EST on March 8th.

The Vegan Heritage Press Big Book Giveaway

 Vegan Heritage Press is celebrating a new year and a new look with a big giveaway!
 

With a new logo, a new look to our blog, and two new great titles coming soon, we're excited about 2013, and we want to share our excitement with you. One lucky winner will receive all six of our current titles!

World Vegan Feast

175 Homestyle Recipes from 38 Countries

BRYANNA CLARK GROGAN

Leading vegan cooking expert Bryanna Clark Grogan shares recipes from her 22 years of experience in international cuisines. The book includes authentic dishes from around the world that you won’t find in other vegan cookbooks. It features an international bread sampler, gluten-free and soy-free options, as well as helpful sidebars, tips, and menus.

The Blooming Platter Cookbook

A Harvest of Seasonal Vegan Recipes

BETSY DIJULIO

This book is a celebration of fresh, seasonal produce, and features a wide range of recipes from easy homestyle dishes to creative upscale fare including American favorites and global cuisines. These 175 recipes showcase the taste, beauty, and nutrition of seasonal ingredients. Also includes recipe variations, menu suggestions, season­al icons, and tips.

 

Vegan Unplugged

A Pantry Cuisine Cookbook and Survival Guide

JON ROBERTSON with recipes by ROBIN ROBERTSON

Your go-to source for gourmet pantry cooking, these easy recipes can all be made in fifteen minutes or less, often in the same pan. With an emergency guide for family and pets, this book is a must-have during power outages. Also ideal for camping, boating, or anytime you just don’t feel like cooking.

 

American Vegan Kitchen

Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites

TAMASIN NOYES

This cookbook provides recipes to make vegan versions of favorite comfort food dishes found in diners, delis, and cafes across America. The 200+ recipes will satisfy vegans and non-vegans alike with deli sandwiches, burgers and fries, pastas, pizzas, omelets, pancakes, casseroles, desserts, and more.

Practically Raw

Flexible Raw Recipes Anyone Can Make

AMBER SHEA CRAWLEY

This innovative raw food recipe book offers cooked options for many of the recipes. Plus, all of the recipes can be made with or without specialized equipment. With creative, satisfying  recipes and full-color photos, the book will appeal to seasoned raw foodists, newbies, and anyone who wants delicious, flexible, high-nutrition food.

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Vegan Fire & Spice

200 Sultry and Savory Global Recipes

ROBIN ROBERTSON

Organized by global region, these mouthwa­tering recipes from the spicy cuisines of the world range from mildly spiced to nearly incendiary. This book features 200 international recipes that use readily available ingredients. Enjoy spicy recipes from the Americas, Europe, Africa, the Middle East, India, and Asia.

Enter the contest below.  (US residents only please.) The contest ends at midnight EST on January 16th.

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News from Vegan Heritage Press

The new year is shaping up to be a busy one for Vegan Heritage Press and its authors.

Tamasin Noyes, author of American Vegan Kitchen is hosting a giveaway on her Vegan Appetite blog to win a copy of Bryanna Clark Grogan's new book World Vegan Feast. Enter now to win a copy of this fabulous book. Tami will also be featuring World Vegan Feast in an upcoming Vine and Dine segment on her blog.

Betsy DiJulio, author of The Blooming Platter Cookbook has some exciting news too:  her gorgeous Great Dane, Huff, is a finalist in a Super Bowl commercial.  Read all about it here.  Watch the commercial and vote for Huff!

Amber Shea (Ford) Crawley, the newest member of the Vegan Heritage Press family, now has an Author Page on Amazon, where her upcoming book, Practically Raw, is available for pre-order.  Read more about Amber and Practically Raw on the Vegan Heritage Press website.

News from Vegan Heritage Press

Things have been hectic here at the press as we prepare our next new title for an early Spring release.  More on that soon! In the meantime, our Vegan Heritage Press authors have been busy, busy, busy:

American Vegan Kitchen author, Tamasin Noyes, was recently featured on Cookstr along with several sample recipes from American Vegan Kitchen including one of my personal favorites, Country Skillet.

Betsy DiJulio, author of The Blooming Platter Cookbook, is also on Cookstr as are the Kung Pao Broccoli and Tofu and other amazing recipes from her book. Betsy was also recently a guest on It's All About Food with Caryn Hartglass. Listen to her interview here.

On December 14, Bryanna Clark Grogan, author of  World Vegan Feast, will also be a guest on It's All About Food where she will discuss her new book.  We're happy to announce that World Vegan Feast is featured on the Holiday Vegan Gift Guide on Vegan.com.

Reminder: The Holiday Sale is still going on at Vegan Heritage Press. Order direct and save 25% on all VHP titles -- and support a vegan business in the process!

Happy Holidays!

Butternut Squash Bisque with Cranberry Gremolata

Just in time for cozy autumn cooking, here's a fantastic recipe for Butternut Squash Bisque with Cranberry Gremolata.  It's one of the many seasonal recipes from The Blooming Platter Cookbook by Betsy DiJulio.  

If you're looking for creative new ways to prepare butternut squash and other fall vegetables, this is the book you need.  Betsy has a uniquely creative flair for taking everyday ingredients and turning them into something beautiful and delicious, as well as simple to prepare. The book is getting fantastic reviews on Amazon -- check them out!

And if you don't yet have The Blooming Platter Cookbook, now is a great time to get it as the fall season sets in.  Let Betsy's seasonal recipes energize your cooking and your creativity throughout the year.

Reminder:  The Buy 1 Get 1 Free sale of Vegan Unplugged is still going on at Vegan Heritage Press.  You don't need a power outage to enjoy the easy 15-minute pantry recipes in this book -- they're great for when you don't have time to cook or shop, as well as for camping or if you don't have a full kitchen.  At this price, you can buy one as a stocking stuffer for everyone on your holiday list!

Now here's that fantastic recipe from The Blooming Platter Cookbook:

Butternut Squash Bisque with Cranberry Gremolata

Yield: 4 Servings

The zesty gremolata adds color, flavor, and crunch to this simple and familiar autumn soup. This recipe is from The Blooming Platter Cookbook by Betsy DiJulio (c) 2011.  Published by Vegan Heritage Press.

1 tablespoon olive oil

1/2 cup chopped onion

1 clove garlic

1 small butternut squash, peeled, seeded, and cut into 1-inch dice (about 3 cups)

2 1/2 cups vegetable stock

4 (4-inch) stalks fresh rosemary

2 bay leaves

Sea salt and freshly ground black pepper

Cranberry Gremolata (recipe follows)

Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until softened, 3 to 5 minutes. Add the garlic and sauté until soft and slightly golden, 1 to 2 minutes. Add the squash, stock, rosemary, and bay leaves. Simmer, stirring occasionally, until the squash is tender, about 10 minutes. Remove and discard rosemary stalks and bay leaves.

Transfer the squash mixture to a food processor and process until almost smooth, scraping down the sides of the bowl as necessary. Return the puree to the skillet and heat through, stirring occasionally. Season the bisque to taste with salt and pepper, and serve warm topped with Cranberry Gremolata.

Cranberry Gremolata

Yield: about ½ cup

The gremolata is inspired by the traditional Italian condiment, typically sprinkled on soups and stews and made with lemon zest, parsley, and garlic.

1/4 cup coarsely chopped walnuts or pecans

1/4 cup chopped fresh cranberries

1 teaspoon minced jalapeño

2 teaspoons fresh orange zest

Pinch sea salt

Pinch natural sugar

Combine all the ingredients in a small bowl and mix well.

Blooming Platter Cookbook - Sold-Out SRO Booksigning

Congratulations are in order for Vegan Heritage Press author, Betsy DiJulio on the success of her recent book-signing for The Blooming Platter Cookbook at the Barnes and Noble in Virginia Beach.  It was a standing-room-only crowd, and the books sold out quickly.  Read all about it here on Betsy's blog.

By the way, if you don't already own a copy of The Blooming Platter Cookbook, now is an ideal time.  As the abundant summer produce will soon blend effortlessly into vegetables and fruits that peak in the fall, the seasonally organized recipes in The Blooming Platter Cookbook, can help you cook your way deliciously through the seasons.  Check out the Look Inside feature on Amazon as well as some great photos from the book that are posted there. 

Blooming Platter — In the “News”!

—VegNews, that is.  The July issue of the VegNewsletter features the recipe for the luscious Mango Coconut Sorbet from The Blooming Platter Cookbook by Betsy DiJulio.  According to VN, this “refreshing, fruity sorbet is the ideal way to cool down on hot summer days. With just three simple ingredients, you'll be whipping up a tropical blend of mango, coconut, and lime in no time for the ultimate warm-weather dessert.” 

Betsy takes The Blooming Platter Cookbook on the road next week for her West Coast book launch at the famed Millennium restaurant in San Francisco.  Stay tuned for photos of what promises to be an amazing event.

In other VHP news… The countdown begins for the long-awaited publication of Bryanna Clark Grogan’s new book, World Vegan Feast.  With the final editing complete, the book is currently at the printer.  Check back soon for your first look at this fantastic new cookbook.

VHP News Round-Up

Blooming Platter Cookbook author, Betsy DiJulio, had a very successful launch party for her cookbook in May at Mayer Fine Art Gallery in Norfolk, Virginia. A West Coast launch  for this seasonal vegan cookbook will unfold in July at San Francisco’s very fine vegan restaurant, Millennium.  It looks like The Blooming Platter Cookbook is blooming all over the country!

In the meantime, Bryanna Clark Grogan’s World Vegan Feast is nearly ready for the printing press for its mid-August debut.  Endorsers for the book include Neal Bernard, M.D., Fran Costigan, Nava Atlas, Julie Hasson, Susan Voisin, and others, and they are excited indeed about Bryanna’s long-awaited new cookbook.

In other news, we’ve just contracted an innovative new title for 2012 from rising culinary star, Amber Shea Ford.  For now, we’re keeping the title under wraps but it’s one we’re all very enthusiastic about.  Visit http://www.veganheritagepress.com/ for details on all the books published by Vegan Heritage Press.

We Have a Winner!

Thanks to everyone who entered the latest Vegan Heritage Press cookbook giveaway to win a copy of The Blooming Platter Cookbook by Betsy DiJulio.

It seems that asparagus won the popular vote for favorite seasonal vegetable, although there were lots of other popular choices listed as well.

According to the RandomOrg number generator, the winner of this giveaway is:  #49 - Christina, who likes "kale, massaged and garlicky."  Congratulations, Christina.  Send me an e-mail with your mailing address and I'll get a copy of The Blooming Platter Cookbook out to you right away.

Stay tuned to this blog for more contests, recipes from the VHP cookbooks, and more.  And please tell your friends to "Like" Vegan Heritage Press on Facebook and to subscribe to this blog!

ANOTHER CHANCE TO WIN:  There's another giveaway going on over at VegWeb.com to win a copy of The Blooming Platter Cookbook.  That contest closes tomorrow, so hurry on over to enter!

Blooming Platter Cookbook Giveaway!

It's time for another cookbook giveaway here at Vegan Heritage Press. Spring has sprung and there's no better time to showcase the newest book from VHP. 

The prize is a copy of our latest title, The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes by Virginia Beach author and artist Betsy DiJulio.  Filled with creative vegan recipes that feature seasonal produce, this book can help you cook through the seasons to make the most of what's fresh, all year ‘round.  I am so very proud of the job our editors and designers have done on this book, and of course, the author herself.

To enter the giveaway, all you need to do is leave a comment at the end of this post and tell me what's your favorite seasonal vegetable and how you like to prepare it. 

For a second chance to win (and to help spread the word about this great new cookbook), link to this post from your blog or FB or Twitter page and leave a second comment.

If you subscribe to this blog and "Like" Vegan Heritage Press on Facebook, let me know, and you’ll qualify for a third chance to win this great new book. (All this is will help us spread the word about the terrific The Blooming Platter Cookbook.)

The contest closes on Sunday night, May 1 at midnight.  The winner will be announced here on Monday, May 2.  Good luck!

Mango-Coconut Cream Sorbet

If you’re looking for a perfect Springtime dessert, try this Mango Coconut Cream Sorbet.  It’s one of many delicious “Spring” recipes in The Blooming Platter Cookbook by Betsy DiJulio, recently published by Vegan Heritage Press.

As light and refreshing as it is decadent and delicious, this sorbet would make a great dessert for Passover or Easter.  With only three ingredients, it’s a cinch to make, too. Here’s the recipe:

Mango-Coconut Cream Sorbet

This recipe is from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes by Betsy DiJulio © 2011, Vegan Heritage Press.

Yield:  about 1 quart

1 (15-ounce) can Cream of Coconut (try Coco Lopez brand “lite”)

2 fresh ripe mangoes, pitted and peeled

Juice of 2 fresh limes

Combine all ingredients in a food processor. Process until completely smooth, scraping down the sides of the bowl as necessary.

Transfer the mixture to a medium bowl. Cover and chill for 3 hours or overnight.

Freeze the mixture in an ice cream maker according to manufacturer’s directions.

In other news: A great recipe from another terrific Vegan Heritage Press cookbook:  "Around the Clock Coffee Cake" from American Vegan Kitchen by Tamasin Noyes is now posted on GoDairyFree.org.

Remember to "Like" Vegan Heritage Press on Facebook for all the latest updates, recipes, author news, and cookbook contests!

The Blooming Platter Cookbook

 

I’m delighted to announce the publication of our latest title: Betsy DiJulio’s The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. It’s the book that helps guide your cooking with creative recipes using fresh ingredients throughout the four seasons of the year.

Just in time for all the great Spring produce, The Blooming Platter Cookbook is rooted in regional American favorites and global cuisines, but the recipes celebrate the essential tastes, textures, and beauty that only fresh vegetables, fruits, and herbs can bring to the table.  You can find the book on Amazon.com and BarnesandNoble.com or you can order it through your local independent bookstore.

The Blooming Platter Cookbook has something for everyone, as the recipes range from simple to decadent and from casual to elegant. Each recipe exalts at least one fresh seasonal ingredient: the crisp tart apples of fall; tender young asparagus of spring; dynamic leafy greens of winter; and the plump juicy berries of summer.

A creative artist, vegan blogger, and freelance writer, Betsy DiJulio wrote “The Veggie Table” column for Norfolk, VA’s Virginian-Pilot newspaper. You can visit Betsy’s blog at TheBloomingPlatter.com.

The book has 8 pages of full-color photographs, food-related quotes, and menus to save time in meal planning. For more information about The Blooming Platter Cookbook, visit Vegan Heritage Press. Click here to read the press release.