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Betsy DiJulio

Meatless Monday/ Recipes

Vegan Southern-Style Cashew Cheese Grits with Kicked-Up Kale

Vegan Southern-Style Cashew Cheese Grits with Kicked-Up Kale Yield: 4 servings By Betsy DiJulio   I’m a southern girl who grew up eating grits on a weekly basis.  In my pre-vegan days, cheese grits were a Sunday breakfast staple.  But what is a vegan supposed to do?  It is true that vegan block-style and shredded “cheeses” are continually improving in flavor, texture and melting point.  But, I think they are…

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Meatless Monday/ Recipes

White Bean and Pesto Tart

White Bean and Pesto Tart Yield: 4 main dish or 8 appetizer servings From humble beginnings as an emergency lunch cobbled together from leftovers comes this elegant and easy vegan main dish sure to make any cool-weather occasion—even a Monday night dinner—feel special. White beans meet their perfect match in a flavorful spinach pesto along with sundried tomatoes and fragrant caramelized onions. A garnish of bright red bell pepper strips…

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Recipes

Mix & Match: How You Cook Your Veggies May Determine Whether You Love ‘Em or Leave ‘Em

One of my favorite aspects of cooking—and there are many—is coaxing unexpected flavors out of fruits and vegetables.  Often, that transformation is a mere function of cooking method.  For example, butternut squash, which is fairly sweet on its own, is made even more so by roasting.  So, if you don’t want those natural sugars to overwhelm your palate or the other ingredients in a dish, perhaps sautéing is a better…

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