Tag: plant based

Right On Cue

Barbecue is big business here in the south. People worship at the altar of smoke and fire, where pitmasters stand like priests before steel rigs blackened by decades of grease and devotion. It’s less of a meal than a declaration of faith, because in truth, it does take that level of conviction to tend a single slab of protein for 6 – 8 hours and trust that it’s time well-spent.

Devotees are ready to throw down at the barest whisper of dissent, even when discussing the differences between Texas, Memphis, Alabama, Kansas City, and the Carolinas. Tossing a meatless option into the ring would tantamount to treason, ostensibly punishable by law, but I’m prepared to take that risk. That’s how confident I am in Fungitarian BBQ.

Mushrooms Over Meat

Challenging the status quo with mushrooms might sound dubious in a culture built on beef, but the whole art of barbecue has always been about transformation. Founded on taking humble, tough cuts and turning them into something transcendent through smoke, spice, patience, and fire, that ethos can be applied to anything. Fungitarian delivers on that same philosophy, and flavor, all in one ready-to-eat package.

Where There’s Smoke

Give mushrooms the same amount of heat and time to unlock their inherently umami, meaty, almost primal qualities. Charred around the edges, toothsome and supple in the middle, there are no woody stems to contend with, and no gristle, bones, or fat, for that matter, either. Absorbing the heady smoke like a marinade, they carry that flavor all the way through, rather than merely wearing it on the surface. That’s what makes it even more compelling as the crowning jewel on a loaded baked potato.

Potayto, Potahto

A proper barbecue potato is a celebration of excess. Blistered skins splitting open to reveal a steaming, fluffy interior; even without adornment, it’s a mouthwatering sight to behold. When piled recklessly high with cheese, protein, and enough toppings to collapse under its own weight, make no mistake, this isn’t some token side dish. Best of all, when done right, no BBQ sauce need apply. Such sticky, sweet syrup would only distract from the rich flavors of smoke and spice within.

Low and Slow or Fast and Fresh

Baked potatoes are nothing if not adaptable. You have five choices for how to approach the cooking process, all of which creating perfectly delicious results, though the longest wait does yield the greatest rewards.

  • Smoker: 2 hours at 225 degrees
  • Oven or grill: 45 – 60 minutes at 400 degrees
  • Air fryer: 30 – 40 minutes at 370 degrees
  • Microwave: 8 – 10 minutes at full power (cooked one at a time)

If you’ve already got the smoker or grill going, it’s a no-brainer. That extra infusion of smoke and char can’t be replicated and is tough to find elsewhere, even in most restaurants. If you’ve got a squad of hangry guests that need to eat ASAP, there’s no shame in getting an assist from the microwave.

Top That

Likewise, the number of potential toppings to adorn your barbecue masterpiece is limited only by your imagination. Want to add more veggies? Throw in some chopped broccoli or sautéed spinach. Like it hot? Go all in on chilies. Just a few of my favorite suggestions include:

Barbecue For All

Purists may clutch their tongs in horror, but it’s their loss if they can’t invite more diverse options to the backyard barbecue. One bite would end the argument faster than any amount of debate. Smoke, spice, char, and comfort don’t belong exclusively to brisket. That same experience is accessible to anyone willing to put in the time and respect the process. The loaded baked potato simply happens to be the perfect stage for proving it.

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Hannah (BitterSweet)14 Comments

Full of Shiitake

Shiitake mushrooms have been the gateway to umami for countless young cooks. They were, in fact, a major contributor to the essential scientific understanding of umami we take for granted today. Long before we had the language to explain why fungi had a distinctive savory character akin to animal meat, shiitake proliferated in kitchens near and far, creating a depth of flavor exceeding the core constituents of any given dish.

Equally at home floating in a clear broth, blistered in a cast iron skillet, or folded into a rich stew, there’s no match for the versatility and power of this mushroom. A small handful of rehydrated shiitake can smell like a rainy forest floor or a five-star steakhouse, sometimes simultaneously. Few ingredients punch so far above their weight.

I’ve become an outspoken proponent of shiitake after years of witnessing their transformative power in my own cooking. As such, I have more shiitake recipes than I know what to do with. When anyone asks for suggestions, I just stare at the floor and mumble something about the recipe archive, knowing full well that it’s a dense thicket of odd titles to traverse. It’s about time I had a better answer, which leads me to this round-up of my top 40 shiitake mushroom recipes. Limiting myself to only 40 was a challenge because there are roughly 90 potential contenders on the blog, to date. No doubt, that total will continue to rise the moment I hit “publish”.

Breakfast, lunch, dinner, and snacks; easy, intermediate, and advanced; elegant, rustic, and downright extravagant; this collection spans nearly every possible expression of the whole macrofungus, fresh and dried, I’ve personally enjoyed most. If you don’t know what to do with a sudden windfall of shiitake, I’ll help you make quick work of them.

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Hannah (BitterSweet)9 Comments

Like A Moth To The Flame

Like a moth to the flame, I’m inexorably drawn to foods that elicit more questions than answers at first blush, for better or for worse. Moths, though a vital part of our natural ecosystem, are typically not associated with culinary greatness. That’s why the name “moth beans” immediately gave me pause, and soon after landed in my cart.

Fear not: these little legumes have absolutely nothing to do with dusty winged insects. Vigna aconitifolia, also known as matki, mat beans, or dew beans, are named for the lobed shape of their leaves when growing, which supposedly resemble a moth’s silhouette. I’d say that’s a real stretch of the imagination, but maybe my creativity is merely lacking. No matter how you look at it, moth beans have already proven themselves as far more than just a taxonomic curiosity.

What Are Moth Beans?

Native to the hot, arid regions of South Asia, specifically India and Pakistan, they have been a staple food for centuries. Because they can grow in sandy, bone-dry soil where other crops would wither, it’s there that they earned the nickname “dew beans,” seeming to subsist on nothing more than the morning mist. Preventing erosion by locking in what scant moisture remains in the soil, they’re vital for maintaining productive land in difficult climates.

What prevents moth beans from becoming more widespread across the globe is the difficulty of harvesting them. Laboriously cut by hand with a sickle, current mowers aren’t built for their unique shape and size, so they remain out of reach for industrial production.

What Do Moth Beans Taste Like?

If you’re familiar with green lentils or mung beans, you’ve already gotten a taste of what to expect from moth beans. Deeply earthy and nutty, with a savory undertone that hints at mushroom-like umami, there’s a faint sweetness on the back end, making them much more complex than your standard kidney or navy bean.

Even when fully cooked, they maintain a distinct, slightly firm bite between your teeth. They refuse to turn into mush unless you go out of your way to intentionally overcook them, making them ideal for salads, soups, stews, and most traditionally, curries.

Moth Bean Nutrition: Tiny But Mighty

Don’t let their diminutive size fool you. In the world of plant-based protein, moth beans are heavy hitters. Incredibly protein-dense, to the tune of roughly 23 grams of protein per 100 grams of dry beans, they make a compelling case for doing away with meat. They are an excellent source of zinc, which is great for the immune system, and iron for keeping energy levels high. Like most legumes, they are packed with dietary fiber, which keeps things moving smoothly and keeps you feeling full longer.

Soak, Sprout, or Simmer: Cooking Moth Beans

Sold both whole and split, the moth bean offers two distinct paths toward enjoyment. Whole moth beans necessarily take longer, they have more structural integrity, and have the added benefit of being sproutable. Sprouted moth beans have been especially crucial for those who may not have easy access to fresh vegetables, since the dried beans are shelf stable for months, if not years, and erupt with little white tails in 1 – 2 days.

  • To sprout whole moth beans, soak them overnight, drain, and keep them in a damp cloth or sprout jar for 24 – 48 hours. Once those tiny white tails appear, they can be eaten raw in salads, stir-fried, or steamed for just a few minutes.
  • To cook whole moth beans, while not strictly necessary, soaking them for 4 – 6 hours reduces cooking time and improves digestibility. On the stove top, simmer in plenty of water (about a 3:1 ratio) for 20 – 30 minutes until tender but firm. In a pressure cooker, cook on high for 10 minutes and quick release the pressure. Let stand in unsealed pressure cooker for another 10 minutes, then drain.
  • To cook split moth beans, simply rinse them under cool water and simmer on the stove top for 15 – 20 minutes. The ratio shifts slightly because they act more like red lentils, absorbing water as they break down into a soft, porridge-like consistency. Use a 2:1 or 3:1 water-to-bean ratio, depending on how thick you want the final result.

Traditional Moth Bean Dishes

In India, moth beans need no introduction. They’re the backbone of some of the most iconic comfort foods, including:

  • Matki Chi Usal: A spicy, sprouted bean stir fry tempered with mustard seeds, curry leaves, and a generous amount of goda masala.
  • Misal Pav: Perhaps the most famous use, this is a spicy sprout curry topped with farsan (crunchy snack mix), onions, and lime, served with buttery rolls.
  • Moth Dal: A simple, comforting stew tempered with cumin, ginger, and green chilies.
  • Moth Kachori: Tucked away inside flaky, fried pastries, the beans are seasoned and mashed into a coarse paste, providing a hearty, savory center that balances the buttery crunch of the crust.

Having a Ball with Moth Beans

While I’ll always carry a torch for the classics, I can’t keep away from a good pun, especially if it leads to even better food. I’ve never once in my life used moth balls, but I had to try my hands at making them from scratch… That is, moth bean meatballs.

If the name turns heads and grabs your attention, then that’s the point. How enticing does a “bean ball” sound in the first place? Might as well play up the weird and wonderful branding nature already provided. Rest assured, these savory spheres won’t make your kitchen smell like a nursing home. Instead, these vegan meatballs capitalize on that signature nutty umami, accentuated by sun-dried tomatoes and nutritional yeast. Seared, baked, or air fried, they’re sturdy enough to withstand a wave of marinara without dissolving into an accidental, extra-chunky ragu.

Fly Straight to Moth Beans

They may take a bit more effort to source in the US than the usual garbanzo, pinto, or kidney bean, which only adds to the appeal, if you ask me. Moth beans are special, to be celebrated and respected. Even without such an arresting name in English, moth beans warrant your attention, and intrigue. Give them a chance; your first taste of moth beans may just make your heart flutter.

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Hannah (BitterSweet)7 Comments

Hot Pot How-To

Hot pot is less a meal and more an event. Armed with chopsticks and a simmering cauldron as the stage at the center of the table, you get both dinner and a show for the price of admission. For vegan eaters, it can feel like stepping into a story line rife with conflict and little resolution, though that’s hardly the case if you stick with it. Hot pot, being infinitely adaptable, is ideal for a diverse range of diners, the plant-based among us included. Despite gaining most attention for unlimited plates of meat, hot pot is one of my personal favorite dining experiences when approached strategically.

EJ’s Hot Pot & Sushi

Overall Advice

Let’s get this out of the way: You need to speak up. Yes, dishes laid on buffet-style will be labeled, if you’re lucky, but rarely will they include all of the ingredients. Be courteous and make friends with the staff because you’ll need to ask lots of questions. Beyond knowing what’s dietarily feasible, they’ll have helpful insights on the best pairings and flavor combinations around.

Don’t try to get your money’s worth. The big ticket items will always be the meat and seafood. You’ll eat yourself to ruin on cabbage and beansprouts long before the monetary total of your meal equals your final bill. That said, weekday lunches will always be a better deal if you can make the timing work. Dinner offers are sometimes more abundant or feature more high-end items, like crab legs or lobster, which obviously add no extra value to a person of vegan needs.

Cha No Ma

Start With the Broth

The broth sets the tone for everything that follows, so this is where your vegan radar needs to be sharpest. Many traditional bases such as tonkotsu, spicy mala, even seemingly innocent “vegetable” broths can hide animal ingredients. Look for explicitly labeled vegetarian or vegan broths when possible, often mushroom-based, tomato-based, herbal, or lightly spiced. If the server hesitates when asked for clarity, treat it like a red flag and pivot accordingly. In the absolute worst case scenario, you can always ask for hot water and compensate with a heavy hand on dipping sauces later.

Cha-Ya

Build Your Bowl: A Bounty of Plant-Based Possibilities

Once the soup base is secured, the real fun begins. Think of the ingredient bar as an edible art supply store. Leafy greens (napa cabbage, spinach, bok choy, chrysanthemum, morning glory, even pea shoots if you’re lucky), mushrooms of every imaginable shape and texture (enoki, beech, wood ear, shiitake, and oyster, among others), and tofu in its many forms (silken, firm, fried puffs, and tofu skin) are your core craft kit.

EJ’s Hot Pot & Sushi

Any whole, single ingredient vegetables are as good as gold. It’s a great opportunity to try some less common options like lotus root, baby corn, bamboo shoots, taro, water chestnuts, daikon, kabocha squash, and more. For best results, select a wide range of colors and textures; variety is the spice of life, you know. Start small and pace yourself, since you can always go back for seconds, or thirds.

In rare cases, some restaurants may offer vegan dumplings or mock meats. Always keep your eyes open for new options but also read the room. If the menu is staunchly traditional, without a whiff of more contemporary influences, it’s best to stick to the basics.

EJ’s Hot Pot & Sushi

Don’t forget the side dishes! It’s a good idea to snag a few ready-to-eat items so you can start snacking while cooking your entree. There’s a wide range of possibilities here, depending on the cuisine and location, but if you can find edamame, veggie spring rolls, pickled cucumbers, seaweed salad, sesame balls, or even French fries, then you’re golden. Be wary of any kimchi or other unmarked banchan, as fish or shrimp are often a factor.

EJ’s Hot Pot & Sushi

Get Saucy

If the broth is the setting, the dipping sauce is your narrative voice. Most hot pot spots offer a DIY sauce station, and this is where you can truly make the meal your own. Start with a base of soy sauce, sesame paste, or chili oil and build from there. Add minced garlic, scallions, cilantro, a splash of vinegar, maybe a dab of fermented tofu if available. Aim for balance, thinking of all five tastes: sweet, sour, salty, bitter, and umami. Taste, tweak, and repeat.

Possibly pitfalls include fish sauce, ponzu (which may use fish-based dashi), and sweet and sour sauces that may be sweetened with honey. When in doubt, leave it out.

Little Sheep Hot Pot

Stay Vigilant, Not Anxious

Cross-contamination can happen, especially in shared pots or busy kitchens, but most restaurants are happy to accommodate if you’re clear about your concerns and proactive about prevention. Ask for separate utensils if needed, and a split pot if dining with omnivores. Other diners may not be as conscientious at the buffet, so be on alert when scoping out your selections, especially if they’re situated right next to messy, drippy, crumbly, or difficult to scoop animal-based items.

Yuzu

Good to the Last Drop

By the end of the meal, your broth will have reduced significantly, enriched by every vegetable that passed through it, concentrating into a deeply flavored elixir. Don’t even think of leaving it on the table now. Add noodles or rice to soak up every last drop, turning what began as a simple base into a truly grand finale. Avoiding egg noodles should be easy; there should be a wide range of rice noodles and wheat-based noodles at your disposal, and the bright yellow sheen is a dead giveaway that those strands aren’t vegan.

In this rare instance, don’t save room for dessert. Sure, you can count on some sort of cut melons and maybe berries, but certainly nothing to get excited about. The typical array of puddings, cakes, pastries, and soft serve ice cream will all be heavily dairy-laden.

EJ’s Hot Pot & Sushi

Hot Pot Hot Spots

Austin’s hot pot scene is surprisingly robust, supporting a diverse range of restaurants from north to south. When picking out a place for vegan options, these are your best bets:

  • Soupleaf Hot Pot is the most vegan-friendly option in town. Everyone gets their own individual pots and there’s clear labeling on the menu and buffet, which makes customization feel effortless rather than investigative.
  • DAM-A: Korean BBQ & Hotpot offers an unlimited spring roll bar in addition to their hot pot features, which is something I’ve never seen anywhere else. If you’re lucky, you’ll also find sides like japchae, tteokbokki, and braised sweet potatoes to round out your plate.
  • KPOT Korean BBQ & Hot Pot is a national chain focusing on Korean cuisine. It’s big, busy, and budget-friendly, with the added bonus of offering karaoke in some cases.
  • EJ’s Hot Pot & Sushi is the newest addition to the dining landscape, fusing elements of Chinese, Korean, and Japanese cuisines all in one buffet. As an added bonus, you can sip on dairy-free boba tea to satiate your sweet tooth, too.
  • Hotpot Alley isn’t an all-you-can-eat affair and there’s only a buffet for dipping sauces. Rather, you pick out your broth and a bundled set of inclusions. That may be a benefit to the indecisive, because the Homemade Veggie Soup with Buddha’s Delight is the only way to go.

EJ’s Hot Pot & Sushi

Coming In Hot

Hot pot is designed to be a communal experience. You end up with something delicious, of course, though it’s more about the journey than the destination. Given its endlessly adaptable nature, it’s far more accommodating to alternative diners than it may seem. By placing an emphasis on whole, fresh vegetables and soy proteins, it’s also a remarkably healthy meal when it comes to indulgence. Don’t be daunted, dive right in. You’ll quickly discover just how abundant the plant-based world can be when it’s bubbling right in front of you.

Hannah (BitterSweet)11 Comments

Global Grab-and-Go

Life has never moved at a faster pace, seeming to accelerate with every passing year. Who has the time for work-life balance when there aren’t even enough hours in the day to get three square meals on the table? The world isn’t about to slow down, but culinary traditions across the globe have found a way to adapt. Every locale has their own legacy of quick-fix street foods, providing energy, comfort, novelty, and nutrition, right in the palm of your hand.

Suya, a fiery Nigerian snack, delivers smoky, spiced “meat” on skewers with bold, addictive flavor.

Pupusas from El Salvador offer thick corn cakes, hiding gooey cheese and creamy refried beans within.

In Japan, onigiri are simple rice balls, plain or filled with anything your heart desires, always with a touch of umami.

Pita pockets become the compact vessels for arayes, a Levantine favorite, stuffed with a spiced, meaty filling and grilled until crisp and juicy.

Jewish tradition hailing primarily from NYC brings us the beloved potato pastries, knishes, which can also conceal myriad flavor variations within.

Pinsa Romana, though it looks and sounds like pizza, is a unique flatbread sensation all its own; airy, crisp, and chewy, made from ancient grains and a clever no-knead base.

No forks, knives, or spoons about it. These handheld savory sensations meet you where you are, on the road, packing for a picnic, or running to your next meeting.

Get all these recipes inside the latest issue of Vegan Journal, in print or online.

Hannah (BitterSweet)4 Comments