Tag: healthy

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

Parboiled and Hard Luck

It was an innocent mistake. Shopping hurriedly with one eye on the clock and the other on increasingly menacing crowds blocking the aisles, I just wanted to get in an out as quickly as possible. Having accomplished that, I discovered my folly once I was back in the safety of my home. Instead of plain, pedestrian, nothing special long grain white rice, what tumbled out of my canvas bag was a pouch of parboiled rice. Not a travesty by any means, but an oddity to be sure. Having never encountered it before, I was surprised to learn that it wasn’t the cheap, nutrient-stripped, processed food I had imagined, but in fact, an even more wholesome and robust alternative to regular white rice.

The Rice Is Right

The visual difference are subtle; easy to miss at first. Parboiled rice has a subtly translucent quality and slightly more yellow color when dry. After cooking, these differences disappear with the water they take on.

To Be Or Not To Be…

Parboiled rice is NOT the same as instant rice or quick-cooking rice. In fact, I find it takes longer to cook that standard long grain white rice; anywhere from 20 to 25 minutes simmering on the stove top, versus 12 minutes for the conventional option. This is because it’s not actually half-cooked, but soaked, steamed, and then dried before piling into packages. That makes the exterior more impervious to liquid infusion, taking longer to rehydrate, and then hold its shape better when cooked as a result. The texture turns out more toothsome and robust, with beautifully separate, discrete grains that won’t clump together.

Trust The Process

Before anyone starts decrying the “unnatural” manufacturing process to bring parboiled rice to the table, take a look at the alternative. White rice has the husk and bran stripped away, removing essential vitamins and minerals, not to mention most of the fiber and protein. Parboiled rice is steamed while still inside the husk, infusing many more of those nutrients right into the kernel, without giving you the same darker, earthier flavor of brown rice that some picky eaters find objectionable. What’s especially noteworthy about this process is that it creates resistant starch, which can act as a prebiotic, improving overall digestion.

Use Case Scenarios

At the end of the day, it’s just rice, which means it works perfectly in any recipe that you would pick long grain rice of any variety. To best leverage is unique properties that make it resistant to getting mushy, my top recommendations for uses include:

  • Fried rice – No need to let the cooked rice cool before throwing it into the wok! The starch is already gelatinized, which means it won’t continue to degrade or break apart in the pan.
  • Rice soup – While it will still continue to absorb the broth as it sits, it will do so at a much slower rate. If you cool the soup completely, add the cooked parboiled rice, and then store it in the fridge, the leftovers will reheat beautifully, without a giant ball of overcooked rice at the bottom.
  • Rice salad – Toss cooked and cooled parboiled rice with your favorite vegetables and vinaigrette, and you’ve got a picnic party stater that will keep all day, no matter the weather.
  • Stuffing – Shake up the usual wild rice affair next Thanksgiving with a crowd-pleasing parboiled rice base. In this case, it will cook much faster than the 50 to 60 minutes required for the semi-aquatic grass.

Par-Boiling Point

While I adore sticky rice, clumping together in chewy mouthfuls, the unique structure and discrete individual grains of parboiled rice turned out to be a surprisingly satisfying change of pace. Not all mistakes are bad, and this is one I’ll likely repeat on future shopping trips—albeit more intentionally.

Hannah (BitterSweet)10 Comments

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

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

Unseasonable, Not Unreasonable

Eggplant and tomatoes, in the dead of winter? Oh no, that’s not very seasonal of me. Such a terrible faux pas, such an obvious insult to The Natural Order Of Things. I should have just saved this for a few months and pretended it was devised in that moment, in the warm sunshine of late June, when flowers are blooming and an abundance of produce explodes back into farmers markets. I did consider it, strongly, but I also considered the fact that a little bite of summer in the middle of a dark, cold, forbidding day might be what we all need.

Let’s not kid ourselves: these ingredients are still in grocery stores across the world. It doesn’t matter where you live, or where the vegetables came from, because they’ll find their way to your local market whether you like it or not. We can thank globalization and climate change equally for that. In no way would I suggest that they’ll be as flavorful and ambrosial as peak season produce, locally grown in organic soil, mind you. I’m only suggesting that we have the option to indulge, in this small way, as a preview of what’s to come. When you need a little reminder that there’s a light at the end of the tunnel, you already have the tools to see it. These vegetables will exist anyway; it would be a shame to let them languish, unloved.

Graffiti eggplant is a particularly arresting specimen, striped as if colored with gentle brushstrokes of glossy purple paint. No different from Italian globe eggplant otherwise, in terms of shape, size, or flavor, but an eye catching reminder that the fruit itself exists (and yes, it is a fruit, botanically speaking.) Best when on the smaller size to reduce the amount of watery seeds, it cooks quickly and easily in the air fryer. Sure, it would no doubt be brilliant on the grill, but let’s not forget about the actual temperature outside right now. Tender to the point of melting onto your fork, that silky sensation is heightened against the cool, toothsome pop of raw cherry tomatoes. Basil, the harbinger of midsummer revelry, feels mandatory in this situation, bright and citrus-y, bold and fresh.

That’s all it is: Eggplant and tomatoes. I would apologize for my crime against sustainability, but honestly? I have no remorse. In fact, I’d do it all again, and encourage you to as well. Like celebrating Christmas in July, sometimes we need to do what brings us the most joy, not what makes the most logical sense.

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Hannah (BitterSweet)7 Comments

A Close Shave

Cauliflower can be many things, but rarely is it allowed to be itself these days. While grabbing a bite with friends, seeing it appear on a pizza—not blended into the crust, but perched right on top in all its snowy white, raw glory—was such a shock, I couldn’t stop thinking about it. Everything about it sounds questionable, like biting into a chunk of impenetrable starch, but the cut made all the difference. Slicing it paper thin, as I had never seen before, was a revelation. Cool and crisp against the warm, gooey base, it was like an entirely new vegetable.

Mon Petit Chou-Fleur

Rather than pulling apart the clustered budding stems, considering the head as a whole completely changes the vegetable. Elegant yet understated, distinctive and still versatile, shaved cauliflower is now my favorite salad starter. Leave the lettuce at home for a more substantial, sturdy salad.

In this particular blend, thinly sliced cauliflower provides a delicate crunch that pairs perfectly with the tender edamame and cool cucumber. Crumbled vegan feta adds a creamy twang, while toasted pepitas finish with a nutty bite. Tossed in a silky, lemony tahini dressing, the salad is both refreshing and full of depth, with a hint of sweetness to balance the otherwise disparate elements.

The key to this cauliflower revelry? A mandoline.

Mandoline Tune-Up

Mandoline slicers are the most dangerous tools found in a kitchen. Otherwise known as a finger guillotine, digit decapitator, or the one-swipe skin remover, mandolines are notorious for their ability to quickly and efficiently cut through everything in their path. More often than not, that means those pitched razor blades mow through more than just carrots or potatoes. A moment of distraction or a slip of the hand can leave even experienced cooks seeing red. If you’re not afraid of your mandoline, you haven’t used it enough.

Looking Sharp

Why recommend such a hazardous appliance, even after numerous experiences that left a mark? There’s simply no other tool for the job. While a properly honed knife is essential, the sharpest edge can’t compete with the precision and consistency of a mandoline. That’s especially true when making delicate, thin shavings of cauliflower, rather than coarsely crumbled florets. So yes, despite those dire warnings, I’m telling you to put yourself in peril and use this modern torture device. If you’d like to keep all ten fingers, I have three easy tips for you:

  1. USE
  2. THE
  3. HAND GUARD

That’s it, that’s the secret to success. If you’ve lost the hand guard, don’t make this recipe. I won’t be held responsible for your hospital bill.

As visually stunning as it is delicious, each bite of cauliflower is paper-thin, creating a light, crisp, and satisfying texture. The result is a refreshing, bright salad that showcases the simplicity of raw cauliflower. Suspend your disbelief, watch your fingers, and give it a shot. Cauliflower is best when it can be itself, front and center.

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Hannah (BitterSweet)4 Comments