Getting creative in the kitchen is one of the most exciting things about being vegan. Often cooks who were not very adventurous in their pre-vegan days find themselves trying, and loving, all kinds of new ingredients and techniques, and falling in love with food all over again.

Betsy DiJulio’s The Blooming Platter Cookbook, which is being featured this week on the Vegan Mainstream Cookbook Club, is one of those cookbooks to help vegan cooks get their creative juices flowing. Organized by meal type, and by season, this book includes 175 innovative recipes, which are a combination of vegan versions of regional American favorites and delectable global cuisines.

A vegan foodie with deeply southern–but not deep-fried!–roots, Betsy is a full-time award-winning National Board Certified high school art teacher, artist, cookbook author, blogger, and freelance writer on topics of vegan food, art and art education, home and garden design, travel, small business, and eco-issues.  This longtime vegetarian-turned-vegan is a life-time cooking enthusiast, one-time caterer, sometimes cooking instructor, and all-the-time animal lover. Throughout the coming week (March 17-23, 2014) Betsy will be joining us on the Cookbook Club page to share recipes, information, and to answer questions about vegan cooking. If you’re not already part of the Club, you can join here.

To kick off the week, let’s get started with one of Betsy’s recipes from The Blooming Platter Cookbook, Beet Muhummara.

Beet Muhummara
Yield: 4 cups

Inspired by muhummara, a Turkish spread typically made from roasted red peppers and walnuts, this stunning and addicting spread is perfect for festive occasions or any regular day of the week. Serve with warmed pita triangles.

• 3 large fresh beets, peeled and quartered (do not use canned beets)
• 1 1/3 cups toasted walnut pieces plus more for garnish (optional)
• 1/3 cup Panko bread crumbs
• 3 large garlic cloves
• 1 tablespoon ground cumin
• 1 1/2 teaspoons sea salt
• Freshly ground black pepper
• 1/8 teaspoon red pepper flakes
• 2 tablespoons pomegranate molasses or mild molasses, not blackstrap
• 3 tablespoons lemon juice
• 1/3 cup olive oil

In a food processor, combine the beets, walnuts, bread crumbs, garlic, cumin, salt, pepper, red pepper flakes, molasses, and lemon juice and pulse to a textured paste. With the motor running, drizzle in the olive oil and process until fairly smooth, but still textured. Scrape the mixture into a serving bowl, garnish with walnuts, if using, and serve.

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Want to know more about Betsy DiJulio? Check out her blog, cookbook, Facebook page, Pinterest page, find her on Twitter, or find her on Twitter.