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Eggless In Austin

Eggs are the new luxury, with prices soaring to unthinkable heights thanks to a potent confluence of bird flu, import tariffs, and the fearmongering that is never far behind in times of scarcity. Fortunately, vegans have been preparing for this moment our whole plant-based lives. Untouched by the albuminous apocalypse, we have hundreds of egg alternatives for every application. Baking? Cooking? Scrambling? Poaching? Hard boiling? We’ve got that. Soy-free? Bean-free? gluten-free? Sure; we don’t put all our eggs in one basket.

Wakey Wakey, No Eggs and Bakey

If you’re more into the instant gratification of eating an eggy meal than making one, there are loads of options still on the table. Here in Austin, you’re never too far from an eggless feast. Spanning breakfast, brunch, lunch, and dinner, these are the hot spots that can help you satisfy egg cravings, without getting henpecked.

Bouldin Creek Cafe

I find it impossible to visit Bouldin Creek Cafe and order anything other than some permutation of their inimitable Tofu Scramble. As their signature dish, it comes with many different flavors and possible mix-ins, and with an equally wide range of accompanying sides. Heavy on the nooch, it’s a bit old school, but in the best way. Hearty but healthy, wholesome but not austere, it’s a comforting staple that never disappoints.

Unicorniverse

Up north in Round Rock, the Omelets emerging from the kitchen from Unicorniverse are the stuff of legend. Made from JUST Egg, they’re enormous, fluffy, and stuffed to bursting. My personal favorite is the Sicilian Vegetable thanks to the inclusion of umami portobello mushrooms, but I’m happy to switch it up with the Greek and its salty feta finish. Of course, I’d never turn down the Pesto Fromages either, which is a cheese-lover’s dream on a plate.

Rebel Cheese

Available for weekend brunches, 9am – 2pm, the Eggs Benedict from Rebel Cheese is in its own category of egg-cellence. Poached Yo Eggs sit on top of toasted English muffins, bathed in rich bechamel sauce, and have authentically runny yolks in the center. If you’re really lucky, you might catch the special Croque Madame, featuring a sunny-side-up fried Yo Egg on a grilled meatless ham and cheese sandwich. Given that they do specialize in artisan cheese, always go for the cheesier option whenever possible.

Community Vegan

Mark your calendar and don’t be late; this one only pops up at Community Vegan on Sundays, 10am to 2pm. The Chick’n Biscuit Sandwich put the emphasis on crispy, fried oyster mushrooms, and rightly so, but that pillowy JUST Egg patty really brings the whole thing together. The BME simplifies things a bit with BBQ portobello bacon instead, piled on a buttery homemade biscuit that essentially melts in your mouth.

Revolution Vegan Kitchen

You never know exactly what will be on the menu when the weekend brunch service starts cranking at Revolution Vegan Kitchen, but you can rest assured that anything involving their fluffy tofu scramble will hit the spot. Whether featured front and center in a lavish Breakfast Platter or playing a supporting role in the Chorizo Breakfast Taco, this eggy protein can do it all. If you get really lucky, you might even chance upon their Breakfast Crunchwrap, which is even more epic than it sounds.

Vegan Nom

Few foods are as closely linked with the ethos of Austin as the breakfast taco, and The Vegan Nom is doing them right. Scrambled tofu is the foundation that the eggless options are built upon, from the Rockin’ Migas to my favorite, the Neuvo Onda, which swaddles sweet potato hashbrowns and avocado in tender corn or flour tortillas. Affordable basics with just tofu scramble paired with just tempeh bacon or potatoes are a big draw as well, allowing you to indulge in a generously portioned 3-taco meal for around $10.

Double Trouble

Closely mirroring the core offerings at The Vegan Nom, expect similar tofu scramble tacos at Double Trouble, with the added benefit of beer and cocktail pairings, thanks to the full bar. To quell late night munchies or grab a hair of the dog the morning after, it’s an unbeatable combo with something for everyone.

Snooze

Throwing down a Tofu Scramble that could hold its own against the heavy hitters in town, Snooze AM Eatery gives you a choice of three inclusions from a generous list of options. All the usual vegetables make an appearance, in addition to soyrizo, and even avocado at no extra cost. Savory, well-seasoned, hot, and deeply satisfying, you can’t go wrong with this classic dish.

True Food Kitchen

Another limited weekend wonder, the Southwest Tofu Scramble at True Food Kitchen shows up every Saturday and Sunday for your brunching needs. Caramelized onions, roasted red peppers, spinach, and charred scallion salsa join the mix of savory scrambled bean curds. Scoop it all up with soft corn tortillas, and don’t forget the avocado on top.

Kerby Lane

For the classic American diner experience, go all-in for Kerbey Lane Cafe‘s Vegan Breakfast Platter. Alongside your tofu scramble, you’ll find two meatless sausage patties and two pancakes the size of frisbees. Personally, I like to order their omelet options and sub in tofu scramble for the eggs to get a more veggies in my meal. Always ask for vegan queso on top, which comes from our local friends, Credo Foods.

More Egg-straordinary Dishes to Come

Having recently moved in with Barley Bean Cafe, Mission Burger will soon expand their menu to include breakfast and brunch dishes which are sure to include at least a handful of eggless indulgences. Hopefully more mainstream omnivorous restaurants start getting the hint too, because the demand for egg alternatives is not only here to stay, but growing stronger by the day.

Hannah (BitterSweet)3 Comments

They Might Be Gigantes

Dwarfing all their other bean brethren, gigante beans fulfill the promise of such a big name, measuring up as the largest common legume in grocery stores today. Roughly one inch or longer, just a single bean could fill your spoon. Look beyond their impressive size to discover a creamy texture and mild, almost buttery flavor that looms even larger on the plate. If you’re not cooking with these oversized Fabaceae, you’re missing out, big time.

Greeking Out

“Gigante” is simply the Greek word for “giant.” Elsewhere in the world, the same legume goes by many different names, leading to a fair amount of confusion in the current global cooking community. Jumbo lima beans, butter beans, broad beans, fagioli giganti, corona beans, and giant white beans are all the very same thing. Exact sizes and shapes do vary based on region, as you would expect to see with any plant adapted to its unique growing environment. At the end of the day, they’re all Phaseolus coccineus, AKA runner beans.

Bigger Is Better

These larger beans have the advantage of having thinner skins and a more expansive interior, making them creamier and more luxurious on the tongue, without excessive starchiness. That robust yet plush, substantial though soft texture is unparalleled, creating a more satisfying eating experience than most smaller beans. Their mild, subtly sweet taste melds seamlessly with any sort of seasoning, be it delicate or bold. For any naysayers that think meat is mandatory to make a meal, just try serving a plant-based dish of gigante beans; the complaints will dwindle to nothing.

Buy Now

Though once difficult to find in American grocery stores, the influence of Big Bean is spreading. Many mainstream supermarkets now carry them dried, sometimes canned, and very rarely even frozen. Despite the convenience of canned beans, I personally prefer cooking mine from dried, since they have a more toothsome texture, and of course, you get a much bigger bang for your buck.

Let Them Cook

Despite looking quite formidable, the gigante bean is really a big softie. It doesn’t take much time or effort to cook dried beans into velvety morsels, ready to eat. Though some people recommend soaking them, I don’t even bother. My favorite approach is to pressure cook them for 20 to 25 minutes, allow for a natural release, and drain thoroughly. That’s it! If cooking on the stove top, it may take anywhere from 1 to 3 hours without soaking. Whatever you do, hold off on the salt until it’s done cooking, or else they may never soften properly.

Go Big; Go Beans

Whether you’re baking, boiling, or stewing, gigante beans can fit right in with all your favorite bean-based dishes. Enjoy their creamy texture and mild flavor in everything from stews to salads! Top suggestions for getting started include:

  • Gigantes Plaki: The Greek dish that arguable popularized the oversized legume, it’s almost synonymous with the bean itself. Baked in tomato sauce with fresh herbs and plenty of olive oil, it can be served warm or at room temperature, as part of a meze or main dish.
  • Corona Bean Soup: Otherwise known as Tuscan bean soup, this cozy, brothy little number is infused with Mediterranean herbs and spices, vegetables like carrots, celery, and leeks, and sometimes pasta, like a minestrone. It’s a warming soup perfect for chilly evenings.
  • Gigante Bean Salad: After cooking, the beans can be tossed into a fresh salad with ingredients like cherry tomatoes, cucumbers, red onions, olives, and vegan feta. Alternately, I’ve taken to adding them into potato salad dressed with light vinaigrette, which adds to the creamy texture of the spuds while enhancing the protein content.
  • White Bean Dip: Some call it hummus if you must, but it’s really something else. Buttery smooth without the need for tons of added oil, all you really need is some garlic, lemon juice and perhaps a dash of smoked paprika blitzed together in the food processor, you’ve got a real party-starting appetizer.
  • Pasta e Fagioli: Straddling the line between soup and stew, any bean will do for this classic comfort food, but gigante beans make it much more special than your average one-pot meal.
  • Cassoulet: The low, slow cooking of this French casserole lends itself to the robust, resilient nature of gigante beans beautifully. Though traditionally meat-centric, it’s easy to find vegan alternatives.

Gentle Giants

With their size alone, gigante beans make a statement, but it’s their rich, velvety texture and subtle, nutty flavor that truly steal the show. Whether nestled in a stew, piled high in a salad, or baked into a hearty casserole, these beans are more than just a pretty face on the plate—they’re the unsung heroes of the legume world. If you haven’t yet embraced their massive potential, it’s time to give them a starring role in your next meal.

Hannah (BitterSweet)14 Comments

Anasazi Anastasia

No matter how small, every ingredient comes with a story, even a literal or proverbial hill of beans. Anasazi beans are exactly that, having almost disappeared in the relentless push towards industrialized food systems. They’ve been passed down through generations, surviving untold hardships, good and bad harvests, and centuries of changing tastes. Offering far more than mere sustenance, they embody a spirit of resilience and ingenuity that continues to inspire cooks, and eaters, to this day.

A Brief History of Anasazi Beans

Named after the ancient Anasazi people, otherwise known as the Ancestral Pueblo people, who once thrived in the American Southwest, Anasazi beans have been around for over 800 years, enduring in the challenging landscapes of Arizona, New Mexico, and parts of Colorado. The name “Anasazi” comes from the Navajo word for “ancient ones.” Depending on who you ask, they may also go by the name of Aztec bean, cave bean, New Mexico Appaloosa, or Jacob’s cattle beans.

Remarkably impervious to extreme desert conditions, these beans were once a major food source for native tribes, who prized them for their nutritional value, drought tolerance, and long shelf life. Like tepary beans, Anasazi beans were a survival crop, capable of thriving in the arid regions where many other crops would fail.

Cooking ‘Til the Cows Come Home

Mottled like a cow’s spotted coat, the stunning maroon and white speckled pattern is visually striking, and the main attraction that drew me in at first. Anasazi beans can actually come in a variety of colors, including shades of red, pink, and even lighter speckling, which reflects the varied conditions in which these beans were grown, adapted over time to flourish in different climates and regions. In some cases, the cow spots will fade entirely after cooking, turning the beans a solid shade of dusty red, but in others, a light dappling will remain. No two batches of Anasazi beans are ever quite the same.

What Do Anasazi Beans Taste Like?

Anasazi beans have an incredible depth of flavor, even before adding any seasoning. They have a subtly sweet, nutty flavor, with a creamy texture that holds up beautifully when cooked. Unlike more common beans, which can sometimes have a subtly gritty finish, Anasazi beans are borderline buttery all the way through. A versatile addition to a wide range of recipes, you’ll most frequently find them used for refried beans, chilis, and stews. They’re most similar to pinto beans and can be swapped out at will.

Beans, Beans, They’re Good For Your Heart…

Anasazi beans aren’t just a pretty little trinkets meant to sit on the pantry. Like all other legumes, they pack a punch in terms of fiber, protein, and essential minerals like iron and magnesium. What sets them apart from the pack is that they’re much more easy to digest, because they contain fewer oligosaccharides, which are the starches that cause gas in beans. For bean skeptics or fair-weather fans, they’re a smart entryway into better bean appreciation.

How to Cook Anasazi Beans

Cooking Anasazi beans requires a bit of patience, but the results are well worth the effort. These beans are quite hardy and may take a little longer to soften compared to other beans, but once cooked, they offer a wonderful bite that won’t break down under heat.

  • On the Stove: Unsoaked Anasazi beans typically take about 1 to 1.5 hours to cook at a low simmer. If you soak them overnight, the cooking time is reduced to about 45-60 minutes. Be sure to add plenty of water during cooking to ensure the beans don’t dry out.
  • In a Slow Cooker: For a set-it-and-forget-it option, cook unsoaked Anasazi beans on low for 6 to 8 hours, or on high for 3 to 4 hours.
  • In a Pressure Cooker: If you’re in a rush, a pressure cooker can cook Anasazi beans in just 20 minutes, with a natural release to preserve the texture.

Regardless of the method, it’s important to add salt only after the beans are fully cooked. Adding salt too early can prevent the beans from softening properly, and that’s a mistake you’ll want to avoid.

Heirlooms with a Purpose

Anasazi beans deserve as much mainstream prominence as the average pinto, cannellini, or kidney bean, as a practical, sustainable food source. By incorporating Anasazi beans into your meals, you’re not just honoring an ancient food tradition, but also your taste buds. You’ll find yourself reaching for them not just because they’re healthy, but because they bring something special to the table.

Hannah (BitterSweet)10 Comments

Cool Beans

Everything old is new again, as evidenced by the heirloom bean renaissance. As a person with no family heirlooms to speak of, I’m quite content to accept this treasure trove of ancient legumes in lieu of jewelry, furniture, or fine China. Health is wealth, after all, and tepary beans especially are certainly rich in nutrition, flavor, and culinary inspiration. These stunning onyx gems were inherited from a generous friend, AKA chosen family, quickly becoming my favorite living legacy to receive.

A Brief History of Tepary Beans

Hardy and robust, these small seeds have managed to thrive in the harsh, arid conditions of southwestern United States and Mexico, surviving drought and blights since before colonization began. Where common beans (p. vulgaris), lima beans (p. lunatus), and runner beans (p. coccineus) would wither into dust, tepary beans managed take root, establishing themselves as a critical staple of the native peoples. At times of scarcity, they accounted for nearly half of the dietary protein for the indigenous communities that cultivated them.

Fifty Shades of Brown

Although brown tepary beans seem to be most common today, they’re incredibly diverse and grow in at least forty-six distinct colors, including white, brown, beige, black, and mottled, with some plants delivering monotone harvests while others produce a full spectrum. It turns out that the black tepary beans I got my hands on are the most elusive, developed by separating the black seeds before planting the other white or brown seeds separately over the course of many generations.

What Do Tepary Beans Taste Like?

Flavors vary based on color, with white teparies tasting sweeter and more mild than nutty brown or deeply earthy black tepary beans. Across the board, their texture is consistently firm, meaty, and sturdy. These are beans that won’t fall apart under pressure, remaining distinct even after long cooking times. That makes them ideal for adding into salads, salsas, tacos, burritos, braises, soups, chili; anywhere you want whole, well-defined beans.

Nutritional Prowess of Tepary Beans

Historians and nutritionists agree that tepary beans are one of the healthiest legumes around, easily explaining why it was such a staple for aboriginal tribes, and makes the case for renewed enthusiasm today. Tepary beans have more protein and higher fiber than ordinary beans and a lower glycemic index (41-44), so you’ll get more bang for your bean buck with every meal. Especially when compared to meat, this plant-protein is a boon for anyone who wants to eat and feel better in the long run.

How To Cook Tepary Beans

Being drought-resistant can make tepary beans somewhat cooking-resistant too. Their tough outer skins refuse to yield under quick cooking conditions, so patience is key. If you have a slow cooker or pressure cooker, now is the time to plug it in. Cover the beans with a generous amount of water, adding more throughout the cooking process if needed, especially on the stove, if it evaporates too quickly.

Aromatics like whole garlic cloves, halved onions, bay leaves, and kombu, are excellent additions to infuse more savory flavor, though not mandatory. Always add salt after cooking, not before, or else they may never soften sufficiently.

  • In a pressure cooker, unsoaked tepary beans can cook in 35 minutes with a natural release.
  • On the stove top, unsoaked tepary beans may take 1 1/2 to 2 hours to cook when simmered over low heat, while beans soaked overnight may take 45 to 60 minutes.
  • Using a slow cooker set to low, unsoaked beans will take 6 to 8 hours, or 3 to 4 hours on high.
  • Oven braising times are very similar to the stove top method, taking roughly 1 1/2 to 2 hours to cook unsoaked tepary beans all the way through.

Drain thoroughly and enjoy hot, cold, or at room temperature.

Heirlooms with Style and Substance

Go forth and eat your heirlooms! Tepary beans are a link to the past that are every bit as vital and relevant in the present day. Instead of some dusty relics that sit on the shelf, these beans have real benefits, proving their value above and beyond inert precious metals and stones. Find yourself some tepary beans today, and start a new family legacy.

Hannah (BitterSweet)6 Comments

Choke Artist

Don’t choke—when it comes to unheralded heroes of the plant world, few are as intriguing and underappreciated as the sunchoke, also known as the Jerusalem artichoke (Helianthus tuberosus). This gnarled, knotted knuckle-like tuber might not immediately command the same admiration as its more glamorous cousins, like potatoes or carrots, but don’t let its homely appearance fool you. The sunchoke’s backstory is as rich as its flavor and culinary potential.

What’s In A Name?

When referred to as a “Jerusalem” artichoke, that has nothing to do with its place of origin. It’s believed to be a mistranslation of the Italian word girasole, meaning “sunflower,” which the sunchoke plant closely resembles. The sunchoke is, in fact, as American as apple pie, or perhaps more fittingly, as American as a sunflower. Native to North America, the sunchoke was a staple crop for many Indigenous tribes. The Iroquois, for example, prized it as a valuable food source long before European settlers arrived, calling it “sunroot.” This tuber was easy to grow, nutritious, and could withstand the vagaries of nature; a must-have for any survivalist’s garden.

Let The Sunshine Into The Kitchen

With its nutty, earthy flavor and potato-like texture, sunchokes lend themselves to a variety of cooking methods, from raw preparations to hearty roasted dishes. Here are a few creative ideas to help you incorporate this unique tuber into your kitchen repertoire.

  1. Raw: Sunchokes have a pleasantly crunchy texture when raw, making them a fantastic addition to salads. Slice them thinly and toss with greens, citrus, and perhaps a tangy vinaigrette. Their nutty flavor pairs particularly well with apples, fennel, or pears for a refreshing, light bite.
  2. Roasted and Caramelized: When roasted, sunchokes take on a rich, golden brown hue and develop a sweet, slightly nutty flavor that’s hard to resist. Toss chunks or wedges with olive oil, salt, pepper, and your favorite herbs (rosemary and thyme are excellent choices), then roast in a hot oven until crispy on the edges and tender in the center. You can roast them alongside root vegetables like carrots, parsnips, or sweet potatoes for a hearty, rustic side dish.
  3. Soup: Sunchokes make a luxurious, velvety soup when puréed. They blend beautifully with classic aromatics like onions and garlic, plus a touch of coconut milk to create a rich, silky texture. For a bit of depth, add roasted garlic or leeks and finish with a drizzle of truffle oil or a sprinkle of fresh herbs like parsley or chives.
  4. Sautéed or Stir-Fried: For a quick and easy side dish, try sautéing sliced sunchokes in a hot pan with olive oil, minced garlic, ginger, lemongrass, and fresh chilies. Cook them until golden and tender, about 10 – 12 minutes, for a bight, bold addition to any meal, especially when paired with Asian flavors.
  5. Sunchoke Chips: Craving a crunchy snack? Slice sunchokes as thinly as possible, toss with a little olive oil and coarse salt, then bake them in a single layer at 375 degrees for 15 – 20 minutes, or air fry at 340 degrees for 10 – 14 minutes, until golden and crisp. These homemade chips are a great alternative to traditional potato chips and can be seasoned with a variety of spices, from smoked paprika to chili flakes for an extra kick.
  6. Mashed: If you’re in the mood for something similar to mashed potatoes but with a unique twist, try mashing sunchokes. Boil them until tender, then mash with vegan butter, non-dairy milk, roasted garlic, and minced parsley. You could try a blend of half potatoes, half sunchokes, too.
  7. Pickled: Pickling sunchokes is another great way to preserve their crisp texture and make use of their earthy flavor. Slice them thinly, then submerge them in a vinegar brine with seasonings like dill, mustard seeds, and black peppercorn. The result is a crunchy, tangy snack that’s perfect on charcuterie boards or cheese plates.

One Killer App

Looking for a standout appetizer that blends earthy and bright flavors with a touch of sophistication? Enter the Sunchoke Crostini. This simple yet elegant bite uses thinly sliced raw sunchokes, which offer a satisfying crunch and a nutty sweetness that pairs beautifully with a savory green olive tapenade. The addition of lemon zest, Aleppo pepper, and peppery microgreens brings the whole dish to life with a burst of brightness and spice.

The key to this crostini is balancing the raw sunchokes’ natural crunch with the rich, briny tapenade, while the lemon zest adds a fresh zing that contrasts perfectly with the earthy flavors of the tuber. Aleppo pepper brings a gentle warmth, and the microgreens finish it off with a peppery bite, making this a flavor-packed appetizer that’s sure to impress.

Culinary Renaissance

Though still somewhat obscure in mainstream grocery stores, the sunchoke is experiencing a quiet resurgence in popularity. Farmers’ markets and high-end restaurants alike are reintroducing it to diners, who are discovering the joys of its crisp, slightly sweet flavor. Whether in a salad, a creamy purée, or simply roasted with olive oil and sea salt, the sunchoke is proving that sometimes the most intriguing culinary finds come in unexpected packages.

Continue reading “Choke Artist” →

Hannah (BitterSweet)10 Comments

Peared Down

Identifying an entire category of fruits by one continent of origin is not only reductive, but quite confusing. Asian pears are diverse, hailing from China, Japan, Korea, and beyond, in as many different varietals as our beloved American apples. Round, clad in matte tawny brown or chartreuse skin, they arrive in markets carefully swaddled in foam nets, more delicate than hard European pears that are picked prior to ripening. When a fruit is handled with more care than your average carton of eggs, you know it has to be something special.

What Does An Asian Pear Taste Like?

As with every broad culinary classification, there’s no one “Asian Pear,” but myriad types with their own unique tastes. In general, Asian pears are remarkably crisp, with a texture more akin to the short bite of fresh jicama than the creamy, soft flesh of a European pear. This is their main distinguishing characteristic, which can come as a surprise to those unprepared. Sweet, jammy, floral, tart, citrus-y, woodsy, and buttery, sometimes interchangeably and sometimes all at once; expect apple-adjacent flavors which can differ based on the harvest of any given season.

Pear-fect Serving Suggestions

The best thing you can ever do with peak fresh produce is just eat it raw. The resoundingly crunchy bite is incredibly satisfying, sinking your teeth straight into that papery skin that easily gives way. That same crisp texture means they’re excellent candidates for slicing very thinly, maintaining their shape and resisting oxidation longer than other cut comparable fruits on charcuterie boards, in salads, on bruschetta, and more.

Their structural integrity makes them excellent candidates for baking and cooking, too. Poached Asian pears will never fall apart or get mealy, just like a baked and stuffed approach, too. Korean marinades often blend Asian pears into the mix for a balanced sweetness and added tenderization. They can be stir-fried, stewed, dried, and even pickled.

Fall-in For Asian Pears

Domestication and global markets have brought Asian pear trees to every viable growing climate. That means they’re available all year round, but domestic production culminates in the fall. Thankfully, varieties including LilySan, AnaSan, EliSan, New Pear, and JunoSan can last up to three months when properly stored and refrigerated. Now is the time to stock up at your local Asian market, farmers market, or online stores.

Redefine what “pear-shaped” means and expand your understanding of this wide-ranging cultivar. You’ll never look at the average fruit basket the same way again.

Hannah (BitterSweet)5 Comments