BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Blender Bender

To anyone who’s ever eyed their rapidly growing collection of kitchen equipment and shrinking counter space with dismay, there comes a point when only the most essential tools can still make the cut. A blender will always be at the top of that list, but even so, are you really making the most of it? Wonder no more, because The Blender Girl Cookbook by Tess Masters will keep you happily spinning away from breakfast to dinner, and everything in between. Tess is the unrivaled guru of all things blended, blitzed, and pureed as far as I’m concerned, which makes it all the more shameful that I’ve withheld a proper review of this book for nearly two years. Her blog is an invaluable resource for eaters of all tastes and cooks of all skill levels. She understands the zen of a spinning blade like no one else I’ve met, combining her expert knowledge with a trained palate and penchant for crafting unique recipes. I never feel as though I could do proper justice to all her skills, but instead of sitting this review for another year or worse, I hope this small sample of my experiences might inspire others to go out and try more for themselves.

When my enthusiasm for a mango sale left me with a considerable surplus, I turned to Tess for some suggestions. A smoothie would have been too obvious, too ordinary, so the Magic Mango Massage salad immediately caught my eye as an intriguing approach to managing this embarrassing excess. Though it didn’t strike me as a necessarily harmonious pairing on paper, the fruits’ naturally sour edge matches the gentle bitterness of the dark leafy greens beautifully. Light, sprightly herbal notes add freshness while the tangy, spicy dressing, tempered by the sweet mango chunks and creamy avocado, completes the picture with a flourish. Simple but so well balanced, the whole assembly is a shining example of what ordinary ingredients can do when combined in just the right proportions.

Goma Dofu, a study in subtlety and a delicacy when correctly executed, is done proper justice by this easy recipe. It ultimately comes down to only 3 main ingredients when all told: tahini, vegetable stock, and kuzu starch. Wobbling like a softly set custard, its unassuming appearance belies rich sesame flavor. Nuances of umami whisper gently throughout, leaving the lucky eater with a surprisingly rich impression. Creamy, cool, and refreshing, it would be an ideal appetizer to enjoy on a hot day.

Though the juicing trend has failed to spark my interest, to say the least, I can still fully appreciate a tall glass of vegetable juice when the mood strikes. Thus I found myself drawn to the Spicy Gazpacho Grab, which is really more of a sippable soup than a thin, unfulfilling drink. This ruby red elixir sparkles with just the right accent of spice, reminiscent of V-8, only so much brighter and bolder. Both thirst-quenching and satisfying, I would even be tempted to leave the blend slightly chunky next time around, serving just as I would for the traditional chilled tomato soup.

If The Blender Girl Cookbook doesn’t restore your blender to a place of honor in your kitchen, nothing will. Since publication, Tess hasn’t stopped dreaming up new recipes for even a minute, unleashing a full book focused on smoothies and a companion app as well, with no sign of slowing down. Rumor has it that another cookbook is in the pipeline as we speak. In the meantime though, this wealth of fool-proof formulas will keep me blending smoothly for months, if not years, to come.


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Down and Dirty with Clean Eating

Holiday indulgences still weighing heavily on the minds (and hips) of many winter revelers, the added stress of New Year’s resolutions brings out the worst in some people. I’m not talking about those determined to follow the gospel of the latest diet fad or exercise craze- They’re only trying to do what’s right, what society expects of them for all their gustatory sins. No, I’m pointing straight to those spreading this propaganda, pushing the miracle cures and instant detoxes, complete with catchy slogans so obtuse that it’s hard to find any true meaning behind them. “New Year, New You” is undoubtedly one of the most prevalent, springing up again year after year, the elastic of its tenor just as punchy in 2016 as it was in 2006, and perhaps even 1996. It’s a good thing most consumers can’t remember the marketing pitches from these forgotten eras, or else we’d all be bored to tears for the redundancy of it all.

As a food obsessive and enthusiast, the saying that really gets to me above all others is the call to “Eat Clean.” Tell me, when was the last time you got a plate of food at a restaurant and thought, Oh, I’m so hungry, but this meal just came out much too dirty for me. What would that even look like? A plate full of soil, wriggling earthworms and all? Would it constitute a reasonable excuse for sending the dish back, an offense on par with receiving a carbonized, unforgivably burnt pancake? My own personal mantra has become a reactive “Keep Your Laundry Clean and Your Food Dirty.” Yes, I want to buy my kale with ladybugs still clinging to the leaves. Yes, I will actively seek out potatoes that are in dire need of a good scrub. I want my food to be that dirty, because to me, “dirty” should be synonymous with “fresh.”

Rant aside, there are still some redeeming side effects to the annual revitalization of healthy eating. While I may not be a fan of the label, I do love a hearty meal that doesn’t contain the same amount of oil required to power a snow blower through a foot of icy slush. Thus, titles notwithstanding, I’ve found some real edible gems in Terry Walters’ work. A prolific recipe writer, I’ve been enjoying her food for years now, and this brief feature itself is long overdue. Eat Clean, Live Well was released well over a year ago, but has proven to be a real catch in a sea of nutritionally-oriented cooking tomes.

Pictured above, the red lentil patties in particular have become an indispensable staple for quick meals, perfect for preparing in batches, freezing, and reviving on the fly. The crisp exterior allows them the fortitude to withstand the burger treatment, standing strong without crumbling on the bun yet yielding to a downright creamy interior texture. For a more elegant meal, they function beautifully atop roasted or sauteed vegetables, drizzled with delicate herb-infused sauces and garnished with tender micro greens. Or, as is most often the case, they’re downright dreamy paired simply with tahini or a pungent, garlicky aioli sauce for dipping.

Don’t fall for the hype; eat as dirty as you like. Just make sure you wash your hands before sitting down at the table.

Red Lentil Patties with Garlic and Fresh Herbs

Reprinted with permission from Eat Clean Live Well © 2014 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

1 cup red lentils
2 1/2 cups vegetable stock or water
2 tablespoons extra virgin olive oil, plus more as needed
4 garlic cloves, peeled
1 cup chopped red onion
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh herbs (parsley, basil, cilantro or any combination)
1/4 teaspoon sea salt
Freshly ground pepper
1/2 cup gluten-free bread or rice crumbs

Rinse and drain lentils and place in pot with vegetable stock or water. Bring to boil, reduce heat and simmer covered 15 minutes until lentils are mushy and all liquid is absorbed (you may want to leave lid cracked open slightly to prevent pot from boiling over). Remove from heat and set aside.

In large cast iron skillet, sauté garlic and onion in 1 tablespoon olive oil until soft (about 3 minutes). Add roasted red pepper and sauté 1 minute longer. Remove from heat and transfer mixture to a bowl. Add lentils, fold in herbs and sea salt, and season to taste with pepper. Gradually fold in breadcrumbs until batter is thick (you may not need all depending on how dry your lentils are) and set aside for 2–3 minutes to allow batter to thicken.

Drizzle cast iron skillet with 1 tablespoon olive oil. Scoop batter and roll into 1 1/2 -inch balls. Place in skillet and flatten into patties 1/2- to 3/4-inch thick. Cook until crispy (4–5 minutes per side), transfer to baking sheet and cover to keep warm. Repeat with remaining batter until ingredients are used up and serve.

SERVES 6 (makes twelve 2 1/2-inch patties)

Printable Recipe


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From Blog to Book

No longer is it a rare feat to see talented bloggers bridging the gap between online text and printed, published prose, but it still takes an incredible amount of determination to successfully make the leap. Considering the wealth of creativity that exists out there in the blogosphere, I can’t imagine a better place to start scouting new authors. Among all of those young hopefuls, Richa Hingle of Vegan Richa always struck me as particularly deserving, so much so that I recall pestering her many years ago about creating her own cookbook already! Pulling from a seemingly inexhaustible trove of inspiration, her recipes stood out as being both familiar, with delicious reference points that were easy to understand, while simultaneously forging a new culinary path. Buffalo Chickpea Pizza? Cauliflower Sandwich Bread? Why didn’t I think of that?

Now showcasing her unique flare for the Indian cooking that began her passion for food, Vegan Richa’s Indian Kitchen is a breath of fresh air on the crowded bookshelf of new cookbook releases. Humbly claiming to have no formal culinary training, this very approach is what makes Richa’s recipes so compelling. They don’t put an on airs or devolve into confusing procedures with unknown ingredients. While Indian food is still somewhat intimidating to the casual cook, Richa does wonders to demystify the complex flavors of myriad curries, easily guiding the willing reader to all new edible delights.

Kicking things off with a hearty breakfast offering, the Savory Oat Hash (Kanda Poha) on page 27 was just my speed. Oats always make an appearance at day break around here, regardless of seasons or holidays. There’s no reason why the whole grain staple needs to be plain and dull, though. Richa’s approach kicks up the classic to a whole new level; spicy, savory flavors reinvent the old fashioned oat. Textural issues can be one of the biggest pitfalls to preparing this temperamental grain, but none of that struggle was evident here. Comforting, easy to eat, but not the least bit mushy, it was an invigorating change of pace to the typical morning routine.

Seeking ways to use up a considerable stockpile of quinoa, the Potato Quinoa Patties (Aloo Tikki) on page 40 immediately leapt out as a “must make.” Employing red quinoa rather than white, the results were as visually impressive as they were crave-worthy. The spud-based batter was surprisingly easy to work with, holding together beautifully all through the process of pan frying and effortlessly developing a crisp, golden crust around the edges. An incredibly moist, tender interior lurked just beneath the surface, boasting a nuanced, harmonious blend of spices, much more complex than I would have managed solo with my default mix. Paired with a simple chickpea curry, I had myself a complete meal in no time at all. This recipe is a definite keeper, to be made again many times over.

Intrigued by the unconventional blend of curry and puff pastry, I simply couldn’t resist giving the Makhani Vegetable Pot Pie on page 132 a try. Though I feared that the filling appeared impossibly soupy at first, a terrible miscalculation of liquid additions, it thickened beautifully after cooling. For anyone with a more timid palate, or those still uneasy about exotic flavors, this should be the gateway to Indian cooking. Mild overall and subtly sweet, the melange of spices, rich coconut gravy, and fresh vegetables should make this an easy crowd-pleaser, no matter the audience. Plus, when using frozen puff pastry to crown the dish, you’d be hard-pressed to craft a quicker, more impressive meal.

Granted, perhaps you should take my words with a grain of salt, and a big pinch of cumin while you’re at it. Richa has been a dear blog buddy for longer than I can recall, and her cookbook was offered to me free of charge. Why should you take my words of praise at face value? Quite frankly, if you missed out on the opportunity to taste even a single dish from Richa’s Vegan Kitchen, you would be doing yourself, and your taste buds, a terrible disservice.


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Mastering the Art of Curry

Ever the skeptic, expectations remained firmly at ground-level right up until the sturdy packing tape was sliced open, revealing a true gem of a holiday gift, securely wrapped in that unassuming cardboard box. Sure, I knew more or less what I was getting when I agreed to investigate the lavish assortment of spices included in the Kitchen Master Curry Kit, but that’s all I had pictured: Loose, uninspiring ingredients, assembled for convenience. Never have I been more pleased to admit being wrong. Complete with a full compliment of pungent, piquant, and bold seasonings, the inclusion of a gleaming stainless steel masala dabba and curry cookbook transform the set into something special. Admiring those exotic flavorings tucked neatly inside their metal compartments, it’s impossible not to feel a growing hunger for some new kitchen experimentation.

Lifting the lid yields a fresh cascade of intoxicating spice aromas, shifting and mingling in different ways with every breath. Even without the colorfully illustrated cookbook, packed with more tempting suggestions than your average Indian takeout menu, any curious cook would be powerless to resist this savory siren song. Granted, the cookbook is not vegan nor does it make any allusions of being so, but it does include helpful notations for those conscious of gluten, plus an indication of spice levels to better suit individual preferences. What it succeeds in beautifully is simplifying essential Indian dishes that are all too often misinterpreted with generic “curry powder,” rather than the nuanced blend of spices that provide their true character.

For the first time ever, my biryani rice (otherwise referred to as “Spicy Rice“) actually tasted like something I might get from a restaurant. The secret ingredient seems to be whole fenugreek seed, an addition that had never before graced my spice pantry. For the true novice, online video tutorials are there to hold your hand, ensuring success for cooks of all skill levels.

Discovering the foundation of classical curry seasonings unlocks a whole world of flavor, no matter what sort of diet the guidebook is written for. Easily adapting the recipe for kefta kebabs (“ground beef or lamb kebabs“) to employ homemade seitan rather than meat, those bold spices shone as brightly as ever in my veganized rendition. Paired with a quick and easy tahini sauce, it could have rivaled any restaurant offerings, if I do say so myself. They may not be the most beautiful of kebabs, but they sure do make up for their lacking visual impressions with an abundance of fragrant, spicy flavors that positively dance on the tongue.

Since it’s the season of giving, consider the Kitchen Master Curry Kit a prime option for any food lover on your list. In case you need further convincing, the whole bundle is currently on sale in the official online store, and I have an additional discount to share with you, my spicy readers. Enter the code “Q5GBI6501A5B” for an extra $11.50 off; enough to easily justify a purchase for someone you love, and perhaps for yourself, too.


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Prepare for the Worst, Expect the Best

As the holidays grow closer by the minute, everyday meals can sometimes take a backseat to party planning. Thankfully, Nava Atlas is here to save the day, or at least the dinner, with a guest post sharing some handy tips on meal planning. This is only the tip of the iceberg when it comes to the breadth and depth of the kitchen wisdom packed into Plant Power. For more advice, and of course, more delicious recipes than a hungry eater could imagine, you simply must check out the book for yourself.

As an early holiday gift, Nava and her publishers have kindly offered a copy to give away to one lucky reader. To log your bid, all you need to do is read through these prime tips below and add your own meal planning pointers, or perhaps your favorite meal to prep in advance, in the comment section. As per usual, make sure you leave your name and email in the appropriate boxes. This giveaway is only open to those with US addresses. You have until Friday, November 28th at midnight EST to enter.

And now, without further ado, take it away, Nava!

7 Simple Meal-Planning Strategies for the Plant-Based Kitchen

Here are some of my tried-and-true meal-planning tips for making cooked-from-scratch meals a daily reality, even after the most exhausting days. You’ll find much more detail on how to accomplish all of these strategies, plus lots more of these kinds of tips in Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas, from which this was adapted (©2014, published by HarperOne, reprinted by permission). Photos by Hannah Kaminsky. Back when my kids were growing up and I still was in the midst of the classic juggling act, I was a lot more disciplined about meal planning. I found that it really did buy me time and sanity. For our family of four, I planned three meals per week. If I made ample quantities, I could count on leftovers for three more dinners. And leftovers can always be tweaked so that they’re slightly different the next day. For example, today’s salad can be tomorrow’s wrap; tonight’s soup-and-wrap dinner can become tomorrow’s soup-and-vegan-quesadilla dinner. What do you see as your ideal meal-making style? Decide whether you want to make different meals every night or most nights and rotate them through the season or whether you want to try the three-meals-with-leftovers strategy. If you want to be a seat-of-the-pants cook, more power to you. For that kind of spontaneity, you’ve got to have an especially well-stocked pantry and fridge as well as the imagination to look at a bunch of ingredients and envision what they can become.

  1. Plan three full meals for each week. From those meals, you can plan two nights of leftovers, which makes life easier—though this is challenging if you have hungry teens or athletes at home. Don’t think of leftovers as boring. They can be repurposed in ways that might not make it into the culinary hall of fame, but with a few tweaks they can be as tasty as the original preparation. For instance, leftover chili can become Cincinnati chili mac.
  1. Plan meals before going shopping. Planning your meals before you go food shopping will ensure that you don’t waste time, money, and energy running back and forth to the store all week. A mere twenty to thirty minutes of meal planning per week will simplify your life immeasurably, especially if you have a tight schedule, young children, or both.
  1. Plan meals after going shopping. What? Didn’t I just say to plan meals before going shopping? Sometimes it’s good to think outside the box. When farm market or CSA season is in full swing—or during the summer and fall harvest season in general—and you’re getting basket loads of fresh produce, it may be wiser to retrofit your meal plans to your fresh food finds.
  1. Prepare a few basics for the week ahead. On whatever day or evening is the most home- centered, prepare a few basics for the days ahead. Sunday afternoons and evenings are ideal as you’re looking to the coming week, but do whatever is good for your schedule. Even the simplest things can ease weeknight meal preparation immeasurably.
  1. At least once a week, prepare a big one-pot or one-pan meal. This kind of meal can stretch to cover at least two nights. Such meals include hearty soups and stews, bean dishes, abundant pastas, and casseroles. You’ll find many such recipes later on in this book. Double the quantities if you need to, especially if you have a large family. Then you need little more than salad and fresh whole-grain bread to accompany the meal.
  1. Develop a weekly repertoire. Make slight variations on your standard recipes each week so that meals don’t get boring. For example, Friday dinner has long been a pizza and salad meal, but within this basic framework, there are endless variations!
  1. Create a seasonal repertoire. An alternative to a weekly repertoire is a seasonal repertoire, consisting of ten or fifteen basic meals that you like best. These ten tasty meals— one for each weeknight for two weeks—are repeated as needed throughout the season. Weekends can bring a heavenly leftovers buffet. That doesn’t sound too daunting, right?

UPDATE: The entry period has now ended and with the help of my favorite random number generator, a winner has been chosen…

Lucky commenter number 6 happens to be Terri Cole! Congratulations Terri, and thank you so much to everyone else who shared their smart, thoughtful, and helpful meal planning tips. Stay tuned for the next big giveaway, coming up soon!


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An Easy Choice

Catching sight of the plain, perfectly ordinary manila envelope that arrived in the mail, I immediately grabbed the parcel out from under the stack of letters and magazines, and headed straight downtown. This one would take a big matcha latte and plenty of uninterrupted alone time to properly digest.

That’s because it’s nearly impossible to believe that I truly had a hand in creating this beautiful new cookbook, Choosing Raw by Gena Hamshaw. Of course I remember playing in the kitchen, creating these bright and cheerful compositions, and enjoying every single dish on deck, but it’s hard to connect that job with the brilliant end results. If my name hadn’t been printed right on the cover, bold and unmistakable, I would wonder if all those photo assignments had possibly been an incredible dream.

I’m not a raw foodist by any stretch of the imagination, but the beauty of Choosing Raw is that you don’t need to be. Gena makes these low- to no-cooking techniques accessible to eaters of all sorts, adding in cooked variations, demonstrating how truly flexible her fool-proof formulas are, time and again. Perhaps I’m biased, but all I can say is that my palate doesn’t lie, and I enjoyed every single thing pictured in this creative ode to healthy vegan eats. Flip through the glossy pages briefly and you’ll see that that’s quite a large, diverse cross section of the book.

I can’t even begin to describe how inspiring, mouth-watering, and well-written this cookbook is, and quite frankly, I don’t want you to just take my word for it either. I want you to taste it for your self! That’s why I’m thrilled to share a copy of Choosing Raw with one lucky reader. Hop on over to the Rafflecopter entry form to enter!

In case you’re still not convinced, Gena has a ton of recipes to sample on her blog. I do especially recommend the walnut and lentil tacos, which are especially well suited to these sultry last days of summer, but you can’t go wrong with any of Gena’s creations. From soup to nuts, quite literally, Choosing Raw offers healthy vegan cuisine made for mass appeal.


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Plant-Based and Powerfully Written

After so much time has passed, it’s hard to know where to begin. In truth, it was just over a year ago that I began collaborating with Nava Atlas, but somehow it feels like a thousand years have elapsed since then. Although it was far from the first cookbook I had the opportunity to color with my photos, the notable balance between creative freedom and direction that Nava fostered created wildly successful results. I can take little credit for the resulting beauty of Plant Power; Nava was the mastermind that brought these recipes into being and made my work a breeze. All I had to do was paint by numbers and try to color within the lines.

Even so, it’s unreal to see the finished pages in all of their neatly arranged and carefully indexed glory. Still impatiently waiting for the early September release, I have yet to hold a printed copy of the book in my hands and hungrily flip through its crisp, clean pages, but a sneak peak at the digital version instantly brings back a flood of happy, delicious memories. A stunning collaboration put to pictures and words, it was an absolute dream job. A big part of that gratifying experience was ending up with so much delicious food at the end of each shoot; one of my favorite perks of a hard day’s work. I can say from experience that every last recipe packed into this carefully crafted text is worth making, not a single bit of fluff or page-filler to be found. One that stands out prominently in my memory is the deceptively simple Quick Quinoa Paella, an excellent example of Nava’s skill for presenting a sound foundation that can be adapted, reinterpreted, and recreated a hundred different ways with equal success.

Incredibly satisfying, easy enough for the most novice of cooks to complete with ease, and perfect for featuring any of the ripe summer produce now bursting forth from the markets, let this preparation form a helpful guideline, but not a boundary, as to the possibilities contained within a few simple vegetables.

Quick Quinoa Paella

Paella is a Spanish pilaf traditionally made with white rice and seafood. We’ll do away with the seafood here, of course, and since we’re dispensing with tradition, let’s do away with white rice as well. Using nutritious and quick-cooking quinoa instead, you can have a colorful meal in about thirty minutes. This goes well with Spinach, Orange, and Red Cabbage Salad. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. 

1 tablespoon extra-virgin olive oil or 3 tablespoons vegetable broth or water
3 to 4 cloves garlic, minced
1 green bell pepper, cut into 2-inch strips
1 red bell pepper, cut into 2-inch strips
1 cup sliced baby bella (cremini) mushrooms (optional)
2 cups vegetable broth
1 1/2 teaspoons turmeric (see Note)
1 cup uncooked quinoa, rinsed in a fine sieve
2 teaspoons fresh or 1/2 teaspoon dried thyme
One 14- to 15-ounce can artichoke hearts, drained and quartered
2 cups frozen green peas, thawed
2 cups diced ripe tomatoes
2 to 3 scallions, thinly sliced (white and green parts)
1/2 cup chopped fresh parsley
Salt and freshly ground pepper to taste

Heat the oil, broth, or water in a large, deep skillet or stir-fry pan. Add the garlic, bell peppers, and mushrooms, if desired, and sauté over medium-low heat until softened, about 2 to 3 minutes.

Add the broth, turmeric, and quinoa. Bring to a simmer and cook, covered, for 15 minutes.

Stir in the thyme, artichoke hearts, peas, tomatoes, scallions, and half the parsley.

Check if the quinoa is completely done; if not, add 1/2 cup water. Cook, stirring frequently, just until everything is well heated through, about 5 minutes.

Season with salt and pepper, then transfer the mixture to a large shallow serving container, or serve straight from the pan. Sprinkle the remaining parsley over the top and serve at once.

Note: As another departure from tradition, I’ve suggested turmeric rather than the customary saffron. Saffron is harder to obtain and very expensive, but you’re welcome to try it if you have access to it. Use 1 to 11/2 teaspoons saffron threads dissolved in a small amount of hot water.

Makes 6 Servings

Nutrition information:
Calories: 222 with oil, 202 without oil; Total fat: 4g with oil, 2g without oil; Protein: 10g; Carbohydrates: 40g; Fiber: 9g; Sodium: 240mg

Printable Recipe

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