Tag: recipes

Back To School Lunch

For anyone with an eye on the school calendar, the carefree days of summer vacation are rapidly winding down. As the familiar rhythm of early mornings and packed lunches is about to commence, now is the time to start a new routine. This year, banish the dreaded lunchbox blues with homemade meals and snacks your young scholars will relish even more than recess.


Family-Friendly Lunch Box Pasta Salad

What Makes The Best Back-To-School Foods?

These creations are the secret weapon for conquering the chaos of Fall. They prioritize simplicity, packability, and versatility, making busy days a breeze.

  • Quick prep and assembly is critical for those pre-dawn dashes out the door.
  • No-fuss portability ensures these meals survive the journey in a backpack without getting soggy, crushed, or bruised.
  • Whole, plant-based foods pack in nutrition without a fight, making what’s nutritious truly delicious.
  • Make-ahead, batch cooking potential allows for easy doubling or tripling to fuel after school activities or pack lunches for multiple days.

Lunch and Learn

Start with a free download of my old e-book, Lunchbox Bites, then find fresh inspiration below. Don’t think of this list merely as the kid’s menu. They’re smart selections even if you’ve long since mastered mathematics, and you’re destined for a desk at work, not in the classroom.

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Hannah (BitterSweet)4 Comments

Cashews Are Magic

Is there any nut more versatile, more agile, or more beloved than the cashew? I don’t want to hear a word from the peanut gallery; everyone knows those are really legumes, after all. Curved like oversized commas, a buttery, toasted cashew could give any hungry eater pause, too. I had been so enamored with the tropical nuts that at one point, I wanted to write a cookbook called, Cashews Are Magic. While this never came to pass, their enchanting powers still hold true.

The magic lies in their textural transformation. Soak raw cashews, and they soften into a dreamy canvas for creamy sauces, dips, and vegan cheeses. Imagine a luxuriously rich Alfredo sauce or a velvety cashew queso, all dairy-free and deeply decadent. Don’t forget cheesecakes, both raw and baked, or mousses of every flavor.

Neutral or subtly nutty in flavor, cashews don’t need to be the star of the show to shine. That strong foundation complements everything from chocolate to berries, herbs to chilies, without any misgivings.

Incredibly shelf-stable, requiring no refrigeration until soaked, there’s no excuse for being without cashews at all times. They’re an essential pantry staple, ready to whip into a creamy creation at a moment’s notice. Plus, with a healthy dose of plant-based protein and essential fats, cashews have both brains and beauty, keeping you satiated and energized.

Don’t underestimate the humble cashew. It’s a nutrient-rich ingredient with a chameleon-like ability to transform into dairy-free sauces, cheeses, dips, and even decadent desserts. With a little creativity, cashews can become the cornerstone of a delicious and versatile vegan kitchen. While there’s no cookbook on the horizon from me, here are a few of my favorite cashew recipes so far.

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Hannah (BitterSweet)8 Comments

Put A Spring In Your Step

Is it safe to come out yet? Have the icicles melted away, trickling into shallow streams through the dense underbrush? Has the ground thawed to make way for tender green shoots, reemerging after months of sleep? Does it feel like spring out there, or just another day?

No matter the current outlook, I promise, spring is imminent. With the promise of warmth and sunshine just on the horizon, there’s plenty to celebrate alongside the arrival of the vernal equinox. It may or may not seem like it right now, but the wheels are already turning to keep life moving forward, pushing fresh, tender greens back to the surface. From crisp asparagus spears to delicate pea shoots, these early harbingers of the season infuse our dishes with vibrancy that signals the end of winter’s monochrome.

As we stand on the cusp of a new season, our senses awaken to the possibilities that spring brings. From the earthy embrace of early vegetables to the sweet symphony of fruits, each ingredient tells a story of renewal and abundance. Start with a few of my favorite seasonal recipes to put a spring in your step, no matter the weather forecast.

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Hannah (BitterSweet)5 Comments

An Irrational Love Of Pie: Top 10 Recipes For Pi Day

Pi Day, a day when math meets mirth, looms on the horizon to add a dash of irrationality to our lives once again. March 14th, otherwise known as 3.14, allows the humble π and pie alike to take center stage. Having written a whole book about pies of the edible variety, naturally, I have a few suggestions on how best to celebrate.

Sweet and Savory Pi Creations

Most pastry, such as pie dough, is best made in advance and thoroughly chilled, so now is the time to plan for the big event. With a strong foundation in place, the kitchen is open to all mathematical possibilities. There’s nothing wrong with a classic apple or cherry filling, but wouldn’t it be more fun to try something new? Calculate ratios of more innovative ingredients to pay proper homage to our favorite never-ending decimal form.

Unleash Your Inner Baking Geek

Pies are an integral part of American culinary culture every day of the year. The phrase “as American as apple pie” didn’t come from nowhere, you know. Though we can’t lay claim to creating the edible art form, an honor that goes to the Ancient Egyptians, I’m ready to carry the torch in making some of the most continuously unconventional slices around. Never repetitive, always well-rounded, here are my top ten pie recipes to solve the perpetual question of how best to enjoy Pi Day.

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Hannah (BitterSweet)10 Comments

Soup Season

“Soup season” is both deeply appealing and bothersome as a concept. As the chill of autumn descends and winter’s frosty breath blows in, there’s nothing quite like the warm embrace of a hearty bowl of piping hot soup. This is the “soup season” that captivates the imagination of hungry comfort-seekers everywhere, and yet, there are so many other days when soup is exactly what the moment calls for. What about those balmy spring days that call for light, fresh veggie blends? What about hot summer evenings when a crisp, chilled gazpacho is the only thing that can truly take the edge off?

Fortunately, I’m not alone in my love of soups all year round. Nava Atlas, a seasoned master of plant-based cuisine, has crafted a timeless tome to all things broth-based in her latest masterpiece, Vegan Soups and Stews for All Seasons.

As a long-time fan, friend, and co-conspirator, my expectations are always high and still always exceeded. Having photographed the bulk of the book, I can say with complete confidence that there’s not a dud to be found in these pages, featuring over 120 recipes.

Spanish Vegetable Stew (Menestra de Verduras)

From the vibrant freshness of spring to the comforting warmth of winter, each section of the book is a celebration of nature’s bounty. Atlas effortlessly guides readers through a bounty of bold flavors, ensuring that every soup and stew is a reflection of the season’s best assets. Lemony Spinach Orzo Soup is a fresh tribute to nature’s renewal come spring, while robust Curried Red Lentil Soup with Sweet Potatoes and Greens warms the soul while snow piles up outside. The recipes are not just a collection of instructions but rather a narrative that tells the story of each season through a bowl of vibrant, homemade soup.

Tangy Cold Potato Spinach Soup

What sets Nava’s work apart is her ability to create dishes that are accessible yet elevated, using simple techniques that accentuate basic staples. Novice cooks will appreciate the detailed instructions and ingredient explanations, while seasoned chefs will revel in the opportunity to experiment with unique flavor profiles. Herbs and spices draw inspiration from global influence, while using whole foods to create dishes that are both health-conscious and indulgent.

Sweet and Sour Cabbage Soup

Vegan Soups and Stews for All Seasons is more than just a compilation of assorted recipes; it’s a perennial companion to weather any cravings. Nava Atlas has once again proven that plant-based cooking is not just a trend but a timeless celebration of flavors. Whether you’re a deep-rooted vegan or a curious omnivore, this cookbook deserves a spot on your shelf for its creativity, accessibility, and the sheer joy it brings to the art of soup-making.

Hearty Winter Root Vegetable Stew

Naturally, soup is best when shared, so I’m very happy to give away two copies of the book, personalized and signed by Nava herself! To enter, leave me a comment below about your favorite soup right now. Is it something you make, enjoy at a restaurant, buy from the store? There’s no soup shame here! Don’t forget to come back and fill out the entry form below to log your submission, and unlock a number of additional methods to rack up extra entries. Good luck!

Vegan Soups and Stews for All Seasons by Nava Atlas

Hannah (BitterSweet)21 Comments

Letter From The Editor

For a kid that hated writing, I grew up into an adult that does a whole lot of it.

Words, the basic building blocks of language that used to torture and taunt me, are now my primary creative currency. Writing doesn’t always come easily and certainly not effortlessly, but after all of these years, I’m amazed that I still haven’t exhausted my supply of them. Looking back on 2,500 blog posts to date, it’s stunning to think that I had so much to say. What’s more, I’m not even close to being done yet.

Vegan Journal has been the home to many of my articles, but since spring of 2023, my connection has grown infinitely stronger. As the new senior editor, the very first issue assembled under my watch is hitting mailboxes and newsstands as we speak. It’s a surreal feeling of both pride and terror, knowing full well that I was completely clueless at the start. Contributing a piece and compiling multiple topics from different authors, proofreading and laying them out, designing the spreads and also shooting many of the photos, are entirely different tasks. Editing wasn’t a concern, but there’s much more that comes with the title.

It’s an honor and a privilege to join this team of brilliant, compassionate, and inspiring minds.

For those that haven’t been following this publication since its birth in 1982 as Vegetarian Journal, allow me to introduce you. It’s different from the rest as a part of a non-profit educational organization, which means there are no paid ads. None! Just pure, unbiased content about vegan recipes, independent product reviews, nutrition notes, activism, scientific updates, current events, and so much more. You can subscribe and get printed copies delivered to your door, or dig into the free archives right away, containing full PDFs that span the decades.

I’m still up to my old tricks, sharing new recipes and photos, of course.

In this edition, my take on the new wave of plant-based sushi also joins the fray with five unique fishless recipes. From convincing eggplant eel nigiri to affordable caviar made from chia seeds, these plant-based renditions challenge the notion of luxury associated with traditional sushi. Shake up the routine with variations like temari, where round sushi balls surprise with shredded enoki mushroom crab salad. Even dessert gets the sushi treatment with a sweet dragon maki, featuring rice paper and naturally sweet fruits, providing a showstopping grand finale.

This is only the beginning. Wait until you see what else is already in the works for the next issue.

Hannah (BitterSweet)8 Comments