Tag: entree

Eat More Eggplant

Eggplant is one of those ingredients that I love eating, but forget about for long stretches at a time. Invariable, I’ll see it pop up on a menu or food blog, vow to cook it more often, and then… Forget again. Forever relegated to the bottom of the produce bin, the last call at the farmers market, eggplant will never be the next viral trend. After considering my own eggplant negligence, I’m finding it’s more of a cultural disconnect than lack of culinary potential. Look no further than the Mediterranean countries to see the difference.

Turkish Delights

Though not native to Turkey, eggplants have been the guest of honor on Turkish tables for centuries. This isn’t just conjecture; 16th century Ottoman cookbooks boast over 140 eggplant recipes. That’s to say nothing of what home cooks may have adapted and improvised. Unlike the ubiquitous globe eggplants common in the US, Turkish eggplants are smaller and come in various colors, from lilac to deep purple. There are even white and baby green varieties. Less bitter than the seedy, bulbous giants we’re accustomed to here, they don’t need extensive salting, soaking, or additional prep. With fewer barriers to entry, it made me realize that perhaps my mental block is simply due to using the wrong type of eggplant all this time.

Get Stuffed with Karniyarik

“Karnıyarık” translates to “split belly” in Turkish, describing the way the eggplants are sliced open to create an accommodating boat for a savory stuffing. Traditionally deep fried and then baked, I see no need for all that oil—and heat—when twice-baked baby eggplants are every bit as luscious and tender. Starting with a classic sofrito, ground beef or lamb is typically the focal point for the simple stuffing, but I happen to think that Sugimoto Shiitakes beat that kind of meat any day. Gently simmered with seasoned lentils, it’s the kind of dish that will put eggplant back on the map, especially for plant-based people.

Karniyarik Vs. Imam Bayildi

Traditionalist would be up in arms, racing to argue that this is not karniyarik at all, but in fact, imam bayildi. They’re not entirely wrong; the latter is the historically vegan version, made without meat. However, I think of my rendition more as the former, since I wanted to replicate that same rich, hearty eating experience with homemade plant-based ground meat. Sugimoto Shiitake stems are the secret to creating that beefy texture and deeply umami flavor. Never toss the stems! They’re even chewier than the caps, which makes them such an ideal fit for making meatless grounds.

Love Your Leftovers

There will be a generous amount of filling leftover; that’s an asset, not a flaw! Consider it your next meal waiting to happen, since it’s ideal for stuffing any variety of fresh vegetables, such as:

  • Bell peppers
  • Tomatoes
  • Cabbage rolls

Or, using as a filling or topper for:

  • Burritos
  • Tacos
  • Salads
  • Rice bowls

That’s not all! If you add a binder like breadcrumbs and ground flaxseeds, this humble mixture can be transformed into:

Naturally, it’s fabulous as part of any dinner plate, acting as a complete entree or side dish, too.

Karniyarik: A Staple of Summer

Beautiful baby eggplants aren’t available all year round, unlike their oversized brethren. While you could always make this recipe with halved globe eggplants, the experience isn’t the same. As summer harvests reach their peak, now is the time to try something new. In fact, you could always bake karniyarik well in advance and then freeze it to enjoy a taste of summer anytime you want. Whatever you do, don’t make my same mistake: Cook more eggplant, now and often!

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Hannah (BitterSweet)3 Comments

Seas The Day

Succulent and briny from the kiss of salt water, fresh seafood is a distinct pleasure enjoyed best in the fading glow of a summer sunset. I’m not talking about scallops, shrimp, or lobster; my seafood is all plant-based. Mushrooms, to be specific, make some of the best seafaring foods this side of the shoreline.

Why Mushrooms?

Mushrooms are truly the future of food. They can imitate an incredible range of proteins, both in texture and flavor, from chicken to steak, and now all manner of fishy friends. The beauty of mushrooms lies in their delicate, umami flavor that can take on any type of seasonings. Marinate them with a bit of seaweed and you’ve got an instant oceanic infusion. Seared, baked, roasted, or kept raw, they have a similar sort of toothsome tenderness, juicy and even subtly sweet.

Best Mushrooms For Replacing Seafood

As an ardent mushroom lover and proponent, I will never turn down any type of ‘shroom. That said, some are better suited for this sort of application than others.

  • Oyster mushrooms: Chewy like calamari, battered and fried oyster mushrooms only give themselves away by their shape. This same quality makes them an excellent choice for making ceviche, too.
  • Lion’s mane mushrooms: Perfect for shredding to make crab cakes or lobster rolls, they can also be pressed to make meatier steaks or fried fish.
  • King trumpet mushrooms: Slice the stalks and pan-sear them to make incredible scallops. I like cutting crosshatches on top to soak in more marinade, and because it looks pretty darned fancy.
  • Maitake mushrooms: Feathery and soft, you’ve got a flaky white fish waiting to happen in every handful. They’re especially tasty when roasted to lightly crisp the edges.

Fishless And Fancy-Free

Unburdened by the plight of our oceans, mushrooms create an even lighter, brighter, and more vibrant pasta dish than anything you’d dredge up from the sea floor. Pan-fried wild mushrooms, seasoned with a touch of paprika and nori, add a delightful meaty element that beautifully complements the seafood vibe. Bursting with the sweetness of fresh corn and the tang of juicy tomatoes, it sings of summer’s bounty. Finish it all off with a splash of white wine, a squeeze of fresh lemon, and a sprinkle of scallions for an elegant entree that’s a real catch.

Plant-based seafood is a booming business, and mushrooms are leading the charge. Cutting-edge technology and fermentation techniques are creating increasingly authentic alternatives that mimic the exact texture of your favorite ocean treats, but simple home cooking can already come stunningly close. Indulge your cravings for seafood, but don’t be shellfish; just eat mushrooms instead!

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Hannah (BitterSweet)4 Comments

Chillingly Good Chili

Is there a more American dish than chili? While most people think of hotdogs and burgers as quintessentially patriotic foods, both have clearly established roots in other cultures. Records of the first pot of chili, on the other hand, can be traced back to what is now known as Texas in the early 1700s.

Like most classic comfort foods, there’s good reason why it’s survived and thrived through centuries of changing tastes: Affordable, versatile, and obviously, delicious, it hits all the high notes every time. For that same reason, I have a number of different chili recipes already. Like chocolate chip cookies, though, there’s always room for one more.

A Meatless Mix For Meat-Lovers

Chili con carne has long been the gold standard for chili aficionados. No beans, no fancy flourishes, just meat, meat, and more meat- Oh, and some chilies for good measure. Classic Americana. It’s interesting to see how my own approach has slowly skewed back to this more traditional approach.

Rather than a glorified vegetable stew, I’ve come to appreciate chili for being this simple, basic foundation to embellish after the fact, and only if warranted. It helps that there are better meat alternatives than ever, although that’s far from necessary to make an award-winning vegan chili recipe. In my opinion, the combination of old school TVP (Textured Vegetable Protein) and new school umami can run circles around pricey prepared beefy grounds.

Shiitake Stems Bring The Flavor

One of my favorite “life hacks” when using Sugimoto Shiitake is to save the stems for future use. Unlike most dried shiitake on the market, Sugimoto Shiitake are such high quality that even the stems are fully edible. Remove the very bottom part if hard, and the rest is packed with even more umami power than the caps. Finely minced, they transform into a compelling ground meat facsimile all on their own.

Hearty And Healthy

Thanks to the power of umami, it doesn’t scream “MUSHROOM CHILI,” despite being largely mushroom-based. In fact, it’s stunningly meaty, with a hearty texture that really could trick an omnivore. It makes me want to enter a chili contest just to see the stunned reactions when the recipe is unveiled.

Incredibly rich while also low in fat, balanced by the bright acidity of tomatoes, this is now my go-to for cold days, or tiring days, or days when the pantry is pretty bare. I could go on to list all the reasons why it’s the best vegan chili recipe around, but then I may never finish this post.

Spice Things Up

Chili is one of the most adaptable dishes around. You can make a basic batch that’s fairly mild, adding hot sauce to single servings as desired, or bring the heat in layers while cooking. Consider adding any of the following for more fire power:

  • Fresh or pickled jalapeños for a bright, fresh spice
  • Guajillo or chipotles in adobo for a more smoky flavor
  • Serrano, habanero, or pequin for a sharp, bold finish

That’s just the bare basics. Any chilies or peppers, whether fresh, dried, ground, canned, or otherwise preserved are welcome at this party! You could even just double down on the chili powder and call it a day. It’s only a matter of personal preference.

Chill Out With Chili

Chili is a quintessential staple for any cook to master. Thankfully, that’s not a difficult task. In minutes, anyone can meld aromatic spices into a complex bouquet that lingers on your palate, as warm as a happy memory. A great chili is an ideal one-pot meal, no garnishes needed, but versatile enough to be enjoyed with cornbread, rice, tortilla chips, or so much more. Is there a bad pairing for chili? Personally, I have yet to find out.

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Hannah (BitterSweet)6 Comments

Im-Pressed with Oshizushi

50 years ago, sushi was an obscure, exotic oddity in the US. The mere concept of eating any sort of raw food, let alone uncooked proteins, had Americans running for the hills. Now, nigiri, sashimi, and maki are as commonplace as spaghetti and meatballs, and easily just as popular. Despite that infatuation, there’s a wide world of sushi that doesn’t get as much fanfare abroad.

Oshizushi, looking for all the world like an oversized sushi cake, offers a slice of Japanese heritage that’s poised to be the next big culinary craze that’s more than a passing trend.

What Is Oshizushi?

Literally translated as “pressed sushi,” oshizushi is a rectangular block of seasoned short grain rice layered with flavorful fillings, meticulously crafted in a wooden mold called oshibako. Unlike delicate, hand-formed nigiri, oshizushi comes together quickly thanks to this assembly line process. It boasts a slightly denser, satisfying texture – a testament to the pressing process that binds all the elements together.

Pressing Issues

Beautiful, even, and cohesive strata of tender grains, vegetables, and (traditionally) fish are the hallmark that immediately indicates a master’s work. This isn’t just about aesthetics, though. The act of pressing creates a unique interplay between rice and fillings. The flavors meld together, as the lightly vinegared rice mingles with the subtle sweetness of the protein, which is often gently cured or marinated. The pressure intensifies the umami throughout each bite, making oshizushi an experience that lingers on the palate long after the last bite.

Essential Additions

While there’s no wrong way to stack up your oshizushi, certain fillings get the nod for historical accuracy, harmony, and quite simply deliciousness. Customarily, oshizushi was prepared very simply, often with shiso and mackerel, trout, or salmon, served with soy sauce, wasabi, hot mustard, miso sauce, or pickled ginger. Contemporary approaches are more like modern futomaki, in the sense that anything goes. Tempura vegetables, shiitake mushrooms, watermelon ahi tuna, dairy-free cream cheese, sriracha; if you like it in sushi, you’ll like it here! Personally, my favorites always include thinly sliced cucumbers for that refreshing, crisp bite, and creamy avocados a touch of richness.

In this case, I was inspired by the rare appearance of plant-based seaweed-wrapped soy fillets, flavored and styled like imitation fish. As if that wasn’t opulent enough, a garnish of vegan fish roe elevated this humble food to all new heights. Naturally, you can use any protein you prefer, such as thinly sliced, marinated tofu or tempeh.

Sush-Easy

Consider oshizushi the quick fix for sushi cravings. Instead of painstakingly rolling each morsel, you can cut straight to the good stuff in no time at all. Sprinkle on furikake to get that essential nori flavoring without fussing with those delicate sheets, and dinner will be ready in no time.

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Hannah (BitterSweet)4 Comments

Not Mincing Words

For those who know, the mere mention picadillo conjures up images of a warm, cozy kitchen, saucepan bubbling away on the stove, filling the whole house with the scent of simmering spices. Humble, hearty, and always comforting, it’s put protein at the center of the plate for centuries. Now, combining modern technology and culinary traditions, it’s time that picadillo goes plant-based.

What Is Picadillo?

Though often described as a beef hash, some might argue that it has more in common with American sloppy Joe’s or chili con carne. The word itself comes from the Spanish picar, or “to mince,” alluding to the roughly chopped meat. Ingredients vary wildly depending on who you ask, but common, unifying factors usually include some sort of tomatoes, onions, and peppers.

Picadillo Goes Vegan

While old-fashioned picadillo preparations are limited to beef and/or pork, there aren’t any constraints to the creative possibilities with plant-based alternatives. Staying true to the humility and lack of pretension in the original dish, I went with classic textured vegetable protein, also known as TVP or TSP (textured soy protein; same difference.) The problem is that by itself, TVP is incredibly bland.

That’s where Sugimoto Shiitake Powder comes into play! A small sprinkle adds incredible depth of savory flavor that tastes downright meaty, without any overt mushroom flavor. To up the ante, I love adding finely minced shiitake caps or stems, but this approach is perfect for picky eaters and mushroom haters. You get all of the umami, amplifying the inherent richness of the tomatoes, olives, and spices, with zero downsides.

This same trick works beautifully when using fresh or frozen vegan ground beef, too. Cooking it plain, straight out of the package might taste good, but adding some Sugimoto Shiitake Powder will make it great.

Regional Variations Of Picadillo

There’s no wrong way to make picadillo; it’s one of those dishes where everyone and their grandma makes it just a little bit differently. There are, however, distinctive styles found in specific regions:

  • Cuban picadillo, which I model my version after, is briny and rich, with capers, green olives, and sweet raisins for contrast.
  • Puerto Rican picadillo starts with sofrito as its base and is highly seasoned with adobo and sazon.
  • Mexican picadillo typically includes many more vegetables, such as potatoes, carrots, and green peas.
  • Filipino picadillo has ample umami thanks to the inclusion of soy sauce and fish sauce, and is often more soupy or stew-like in consistency.

Plenty of overlap and fusion exists between each version. It’s a recipe ripe to mix and match, pick your favorite elements, and make your own!

Serving Suggestions

Prepping your picadillo is only the first of many delicious decisions. It’s an ideal entree for meal prep since its versatility lends it to myriad serving suggestions. A few of my favorites include:

  • Wrapped up in a burrito
  • On top of tacos or nachos
  • Sandwiched inside a torta or burger bun
  • Alongside rice, mashed potatoes, fried plantains, polenta, or pasta
  • Stuffed inside peppers, cabbage rolls, empanadas, croquettes, or frittatas

Don’t Rush The Process

When making picadillo, the most important ingredient is time. Slowly simmering, patiently, gently, allows all these seemingly disparate elements to meld into a harmonious whole. That’s not say it can’t be a quick fix meal, at least on the second time around. In fact, I prefer eating the leftovers, which keep brilliantly in the fridge for up to a week, or in the freezer for 4 to 6 months, becoming even more flavorful and balanced as they sit.

I’m not going to mince words here; this meatless picadillo is your new favorite meal waiting to happen, no matter how you serve it up.

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Hannah (BitterSweet)5 Comments