Tag: cooking

Lemon Law

How could something so ambrosial as a lemon get such a bad rap? “When life gives you lemons,” it’s implied that you have a whole lot of something unwanted. If you get a car that’s a lemon, you’ve just purchased a shiny new piece of junk. Tangy, sour, sharp, and bright, perhaps these early phrases come from eaters unprepared for such a blast of bold flavor. Lemons are the key to balancing out dishes both sweet and savory, adding contrast and depth with a floral softness that straight vinegar can’t match. If I could only have one citrus for the rest of my life, I would choose lemons, hands down.

Lemons have a way of making everything they touch simply taste better. They can play the sidekick or the hero with equal grace, playing well with just about any ingredient it meets. Though typically harvested during the cooler months, it’s a perennial staple, effortlessly bridging all seasons.

Lemons have a quiet power; think of how a splash of juice can wake up a dull sauce, how a pinch of zest can invigorate a salad, or how a sweet lemon syrup can turn a humble cake into something gourmet. It’s these little touches that remind us just how much these sunny citrus fruits can do.

With that in mind, I’ve pulled together a roundup of my lemon recipes, celebrating its full range, from zesty mains to crave-worthy desserts, and a few unexpected delights in between. Whether you’re a citrus enthusiast or just looking for something new to try, these ideas are sure to brighten your table.

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Hannah (BitterSweet)4 Comments

The Joy of Food

Food should be a thing of joy. It should be a catalyst of joy; an acknowledgement and celebration of joy; the embodiment of joy that can be felt, seen, and fully experienced. Food Joy: Over 100 Vegan Recipes that Delight the Senses, Nourish the Body, and Uplift the Spirit by Tess Challis pays homage to exactly that, sharing the recipes and principles behind creating unconditional happiness, every step of the way.

As a plant-based cookbook first and foremost, you’ll find the usual range of snacks, soups, salads, entrees, breakfasts, and sweets, all made with whole foods. From this holistic approach, health and wellness are critical components of fostering joy, not tiresome obligations that come at the expense of it. Simple techniques are leveraged to yield quietly spectacular results, meeting cooks of all skill levels where they are.

I had the privilege of photographing and designing the book, watching the journey unfold as Tess worked her magic. It’s her ninth publication, but the first with contributions from her daughter, Alethea, balancing family favorites with fresh inspiration. That means miso soup with a bold citrus infusion, personal pizzas made with flourless, air fried crusts, and creamy mac and cheese boasting more protein than your average filet.

Every page radiates warmth, from the heartfelt anecdotes to the vivid, inviting imagery that captures each dish in its most irresistible moment. There’s a soulfulness to Food Joy that transcends the recipes themselves. Each one feels like a love letter to comfort, creativity, and connection. Whether you’re drawn in by the golden glow of air-fried turmeric cauliflower or the playful elegance of a layered chia pudding parfait, there’s a genuine sense that you’re being welcomed into something special, something deeply personal.

Tess encourages readers to embrace the process, to savor the chopping and stirring as much as the final bite. With Alethea’s voice sprinkled throughout, there’s a multi-generational dialogue that reminds us joy can be passed down, shared, and reinvented. Food Joy is nourishment in every sense of the word: physical, emotional, and yes, even spiritual.

Hannah (BitterSweet)9 Comments

Hot Stuff

When I want to get stuffed, I’m not talking about eating so much I feel like bursting. Rather, I’m craving morsels of that are stuffed within edible wrappers, bundles of sweet and savory surprises that unfurl themself on the palate. Understated or elaborate, celebratory or simply making ends meet, stuffed foods manage to transform everyday ingredients into something extraordinary. Merely taking one component and putting it inside of another makes it far more special than the equivalent laying side by side.

Those thin leaves of limp cabbage aren’t swampy greens the moment you discover they contain multitudes within. Suddenly, you have stuffed cabbage, packed with flavor, warmth, and comfort. Everything from tomatoes, mushrooms, peppers, zucchini, and more become edible vessels for culinary creativity. Whether it’s a quick fix snack or a holiday entree, stuffed foods bring an element of joy, like delivering tiny gifts at every meal.

The category of “stuffed foods” is so vast and diverse, it’s hard to define the group as a classification altogether. Paring it down to just stuffed vegetables and fruits, the following recipes are a few of my favorite examples, created and collected over the past couple years. Clearly, I need to get stuffed much more often, too.

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Hannah (BitterSweet)5 Comments

Oat Yeah

Once an undistinguished pantry staple, oats have seen one of the greatest glow-ups of our time. As we navigate an era increasingly focused on sustainable, whole foods, oats are not just for breakfast anymore—they’ve become a versatile building block for culinary creativity, essential throughout all meals.

Historically, oats have been a mainstay in the diets of various cultures for centuries. However, originally cultivated in the cooler climates of Europe, they were often deemed fit only for livestock. It wasn’t until the 18th century that oats began to find their place in human cuisine, with recipes ranging from hearty porridge to oatcakes. Fast forward to today, and these grains are celebrated not only for their rich, nutty flavor, but also for their nutritional prowess. In a forbidding landscape of food allergies and dietary restrictions, oats offer a safe haven for all to partake.

In addition to their health benefits, oats have sparked a wave of food innovations. There’s nothing they can’t do, from creamy risottos to decadent frozen desserts, showcasing their adaptability at every turn. Beyond the kitchen, the rise of oat milk has revolutionized the beverage industry, providing a creamy, dairy-free alternative that’s both eco-friendly and delicious. The fact that it’s now the default milk of choice in many coffee shops, even offered before dairy milk, speaks volumes.

There’s no such thing as having too many oats. Should you find yourself with a sizable stockpile, I have just the recipe (or 25) for you.

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Pollinate Your Plate

Want to look like a fancy chef in an instant? Fennel pollen is the answer. Even the name sounds illustrious, rarified, and sophisticated. Though it’s true, you’re not likely to find it in your average grocery store, it’s not as exclusive as it sounds.

What Is Fennel Pollen?

Derived from the blossoms of the fennel plant, rather than the vegetable, which includes the tiny yellow flowers and powdery substance within. Some call it “culinary fairy dust” and covet it like saffron.

What Does Fennel Pollen Taste Like?

Naturally, it tastes like fennel, combining the delicate essence of anise and licorice, alongside more floral, citrus, and honied notes.

How Is Fennel Pollen Used?

A little pinch goes a long way, transforming simple vegan egg toast with romesco into something truly gourmet. Though intense, it should only be applied as a finishing seasoning after cooking, as heat will destroy its unique nuances. Remarkably versatile, fennel pollen can enhance both sweet and savory dishes, elevating everything from appetizers to desserts.

Foolproof pairings include:

  • Proteins like tofu or tempeh, cooked predominantly with simple marinades such as garlic and lemon, to add a sweet and aromatic final touch.
  • Mushrooms, especially those that are milder, such as oyster, trumpet, cremini, and portobello.
  • Vegetables such as roasted or grilled carrots, cauliflower, broccoli, potatoes, beets, and so much more. If it goes well with fennel, it goes well with fennel pollen, too.
  • Grain-based dishes like quinoa, couscous, or bulgur, to harmonize with their distinctive earthy, nutty, cereal flavors.
  • Pasta, because what doesn’t pair with pasta? Tomato sauces, cream sauces, and butter sauces alike can all benefit from a tiny pinch of fennel pollen.
  • Sweets and desserts, particularly apple pies, spice cakes, poached pears, vanilla ice cream, and even chocolate truffles, to name a few.

Pollinate Your Plate Today

Though the price of entry may initially be steep, fennel pollen is worth the expense. Harvested by hand from wild fennel, it’s not something you can cut corners on. To add a gourmet touch to everyday meals, there’s nothing else quite like it.

Hannah (BitterSweet)3 Comments

Cracking The Code: Cooking Vegan Eggs On The Sidewalk

“Hot enough to cook an egg on the sidewalk” is a common trope, repeated ad nauseam the moment temperatures climb every summer. Back when it was first printed in 1899, it was classic journalistic sensationalism. The world was a whole lot cooler back then, but now, it’s a perfectly reasonable prospect.

While we’ve gotten off easy this summer in Central Texas, bobbing around just under the 100-degree mark most days, I had the foresight to try this classic solar cooking challenge last year. After baking cookies in the car and lasagna in the mailbox, I felt unstoppable.

Cooking An Egg On The Sidewalk: Fact or Fiction?

Science has proven that a chicken egg needs to reach 158° F (70° C) to be considered fully cooked. At that temperature, the proteins inside begin to unfold, then coagulate. For vegan eggs, the same principle is true but different. I used JUST egg (not sponsored) for the sake of simplicity. Mung bean proteins, which are the base ingredient of the blend, reach the apex of this chemical transformation at 176° F (80° C). That means that plant-based eggs need more time in a hotter environment to achieve the same results.

While that may sound discouraging at first, that actually proves it’s possible on some of the hottest days of the year. If the air temperature clocks in at 115° F, you can easily expect the pavement outside to radiate anywhere from 165 – 180° F at midday in direct sun. Like all solar cooking, it will take longer than popping a pan onto the stove, but if you have the will, there is a way.

Tips For Cooking Vegan Eggs Outside

Perish the thought of cooking directly on the sidewalk; I’m not one to waste food like that! Besides, by choosing a more conductive material, we can further amplify the sun’s rays to do our bidding.

  1. Use a cast iron frying pan. The dark surface soaks in heat and holds onto it, retaining heat longer than other materials and distributing it evenly throughout the entire vessel.
  2. Start cooking early. Make the most of the sunlight and plan to get your pan outside and preheating by noon. Allow at least an hour in direct sun before adding any food.
  3. Asphalt is best. The dark blacktop will radiate more heat, but that’s not always an option nearby. Concrete is your next best bet; I tried to boost reflectivity with a metal baking sheet underneath,but I’m not convinced that made a tangible difference.
  4. Keep it covered. Use a glass frying pan lid (mine went with another pot, but fit nicely) both to protect your precious scramble from bugs, and to further concentrate the sun’s rays inside the pan.
  5. Use potholders. The pan and everything around it is HOT! You wouldn’t walk next to it with bare feet; you shouldn’t try to grab the handle with bare hands.
  6. Mind the forecast. Overcast? Under 105° F? Don’t waste your plant-based eggs.

Ready, Set, Slow

As we’ve established, it’s hot enough to cook a vegan eggless scramble outside, but the last missing ingredient is time. It takes a good while to build up enough ambient heat to form curds, meaning you should plan on having breakfast for dinner with this project. It took at least an hour for me to see any progress at all. Bear in mind that every time you uncover the pan and give it a stir, you’re letting all that built up heat to escape, further extending the necessary cooking time.

After two or three hours, I was questioning my sanity. Four to five, still crazy, but determined to see it through. At the six-hour mark, I had achieved a [very] soft scramble, and was ready to call it. Success never tasted so savory!

If you’re bored by the usual 5-minute procedure of making a scramble on the stove top, try 6 or more hours in the sun! Like all summertime solar cooking trials, it’s more about the experience than the results. Entertain the kids, bemuse the neighbors, and prove once and for all that you CAN scramble an egg on the sidewalk! That alone is more satisfying than the average meal.

Hannah (BitterSweet)1 Comment