BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Healthy Decadence

There’s a real art in finding the delicate balance between want and need, sweet and savory, austere and indulgent. All too often battling cravings that fall on the more hedonistic side of the scale, reaching some semblance of middle ground is especially important for this constant snacker. Grazing through my day with the greatest of ease, finding that ideal combination that will satisfy both my sweet tooth and my hunger is always the goal, but rarely the result of endless pantry raids throughout the day.

Inspired by yet another excellent new protein powder kindly provided as a sample by Ka’Chava, rather than just drink my superfoods straight, it seemed like the perfect opportunity to get in the kitchen and play around. Energy bars were a natural first though, but too obvious, too easy to get excited about. Healthy, protein-packed fudge, though? Now that’s a wholesome treat one could lust after.

Rich, but not overwhelmingly so, crunchy cacao nibs punctuate the soft texture, much like chocolate chips strewn through unbaked cookie dough. A thin sheet of dark, slightly bitter chocolate caps off each small square with just the right extra dose of decadence, although it’s strictly optional if you’re more of a protein purist. Eaten straight out of the fridge, there are few tastier yet still healthy tidbits out there that can power me through a long day.

Protein Fudge

1 Cup Raw Cashews, Soaked for 4 – 6 Hours
1/2 Cup Coconut Oil, Melted
1/3 Cup Coconut Sugar
1 Packet (58.5g) Ka’Chava Chocolate Protein Powder
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
1/4 Cup Cacao Nibs

To Finish:

3 Ounces Dark Chocolate, Finely Chopped
1 Teaspoon Coconut Oil, Melted

Thoroughly drain your cashews before tossing them into your blender. A high-speed blender is recommended for this recipe to ensure the smoothest texture possible, but as long as you’re patient with a lower-powered model and let it process for a bit longer, the recipe shouldn’t suffer. Add in the melted coconut oil, coconut sugar, protein powder, vanilla, and salt, and start the machine on the lowest setting to begin breaking down the cashews. Slowly increase the speed until you reach the highest setting, using the plunger to keep the contents of the blender all moving towards the blade, or pausing to scrape down the sides of the container, as needed. It may take some time for everything to combine smoothly, without any residual cashew pieces or graininess to be found.

Meanwhile, line an 8 x 4-inch loaf pan with foil, lightly grease, and set aside.

Once your fudge mixture is thoroughly blended, stir in the cacao nibs by hand to evenly distribute them throughout. Transfer everything to your prepared pan and use a wide spatula to smooth out the top. Place the pan on a flat surface in your freezer to begin solidifying.

To finish off your fudge, place the finely chopped chocolate in a microwave-safe dish and heat for 60 seconds. Stir thoroughly until all of the chocolate is melted and no pieces remain. If necessary, continue microwaving at intervals of 30 seconds, stirring well after each one, until perfectly smooth. Retrieve the fudge from the freezer, pour the melted chocolate all over the top, and spread it out evenly so that it covers the entire pan. Return the pan of fudge to the freezer and let rest, undisturbed, for at least 3 hours.

Using the foil as a sling, pull the fudge out of the loaf pan and slice into small squares with a very sharp knife. To make cleaner cuts through the chocolate topping, first run the knife under very hot water and dry thoroughly before making your first incision.

Store in an air-tight container in the fridge for up to 1 week, or in the freezer for up to 1 month.

Makes 16 – 20 Small Squares

Printable Recipe


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Monstrous Munchies

Halloween is right around the corner, but if you haven’t yet figured out your snacking strategy for when the moon rises and the creatures of the night emerge, don’t panic! Rather than reaching for a protective head of garlic, I say go for the sweets and invite those monsters right on in. They’ll feel perfectly at home when you present them with a heaping bowlful of gloriously green Matcha Monster Munch.

Candied green tea popcorn, tossed with crunchy pepitas and drenched in a generous drizzle of dark chocolate is a treat to tempt even the most distasteful beasts. Perfect for a party or just a quiet night of answering the doorbell for trick-or-treaters, it’s a snack that’s as irresistible as it is vibrant.

Quick, jump on your broomstick and fly over to the recipe on Go Dairy Free, before the witching hour is over!


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Poke Fun at Soybeans

Despite rising temperatures and flourishing green foliage, my mind still wanders back to the tropical coasts of Hawaii. So distant in memory that it all seems like a dream, it’s hard to imagine what paradise looks like at this time of year. If the seasons don’t change drastically, do the foods? Although I’m one of the biggest proponents out there for eating seasonally, part of me clings to the hope that nothing ever changes on the islands. Without distinct seasons, it’s a perfectly reasonable concept, I reason with myself, trying to ignore how selfish the desire is. Truthfully, nothing ever stays quite the same, but I’m optimistic that the food culture will remain just as vibrant day in and day out, unfettered by the passage of time.

Progress is definitely on the horizons, and that is one adjustment I would never stand in the way of. Vegan renditions of classic Hawaiian fare proved somewhat difficult to come by, making the random sighting of soybean poke at a nondescript Foodland grocery store such a delightful shock to the system. Were my eyes deceiving me? Poke, defined as a preparation of raw fish, in bean format? Not a chance in hell would I leave without this fabulous impulse buy; a full pound came back to the hotel room with me that evening, and not an ounce remained by daybreak.

A stroke of simple brilliance, the combination of flavors fuse to create something that all palates can appreciate. With the savory flavors of garlic, soy sauce, and the bright pop of red pepper flakes melded throughout, you can’t go wrong. It was the first thing I tried to recreate upon my return home, so it’s about time this appetizer made it into the blog’s spotlight. For parties or gatherings, this stuff goes fast- You may want to double or even triple the amounts.


Soybean Poke

1 Pound Frozen Edamame in Shells
1 Tablespoon Olive Oil
1 Teaspoon Toasted Sesame Oil
1 Tablespoon (3 – 4 Cloves) Finely Minced Garlic
1/8 Teaspoon Crushed Red Pepper Flakes
3 Tablespoons Reduced Sodium Soy Sauce
Coarse Sea Salt, to Taste

In a medium or large stock pot, set about 2 quarts of water over medium heat and cover with the lid. Bring it up to a boil before tossing in the frozen edamame- No need to thaw. Boil uncovered for 3 – 4 minutes, until the pods are thawed and tender. If you overcook them, the beans will start ejecting themselves from their shells, but they’re still just as tasty, if a bit softer in texture. Drain thoroughly.

Meanwhile, combine both oils and the minced garlic in a medium saute pan over medium heat. Cook, stirring frequently, until the garlic is aromatic but not quite browned. Add in the prepared edamame along with the red pepper flakes and soy sauce, tossing to incorporate. Saute for just 2 – 3 minutes longer to infuse the soybeans with the marinade.

Turn off the heat and transfer to a large serving bowl. Add a pinch of salt over the top if desired, but use that salt sparingly! The soy sauce already adds quite a bit of sodium into the mix, so you may find it doesn’t need any extra at all.

Enjoy hot or or at room temperature.

Makes 4 – 6 Snack-Sized Servings

Printable Recipe


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Pop it Like it’s Hot

Upon arrival in Hawaii, there were only a few foods I knew were must-eats, and Hurricane Popcorn was near the top. A simple concept that has won fiercely loyal fans, boxes are said to be smuggled back the mainland by those in the know, craving the distinctive island snack food. Found in both popped and unpopped formats, the microwave bags are the only way to go for the true Hurricane Popcorn experience.

Broken down into separate packets containing popcorn kernels, dry toppings, and buttery flavor, it became immediately obvious that a homemade equivalent would be just about as complex to assemble. Salty, rich, and packed with umami, its appeal is easy to understand, but the ingredients themselves are rather unsavory. In the same vein as “slimy yet satisfying,” those glistening, crispy kernels made a lasting impression as “good but greasy.” Certainly, we can all do better… So after returning home, that’s just what I did.

Of course, never satisfied to go the basic route, I tried to one-up the original by making my own savory, soy sauce-infused mochi pieces, more true to the description than the dry rice crackers included in a plastic baggie. Though it’s not technically mochi, the sticky pounded rice cakes typically enjoyed for desserts, arare do fit the bill better for this unique snack application. Simpler is truly better, so don’t be fooled by the above photo; to best satisfy the next Hawaiian-inspired snack attack, do as I say, not as I do.

Homemade Hurricane Popcorn

2 Tablespoons Coconut Oil
1/2 Cup Unpopped Popcorn Kernels
3 Tablespoons Non-Dairy Margarine
3 – 4 Tablespoons Ao Nori
2 Tablespoons Toasted Sesame Seeds (White, Black, or a Blend)
1 Cup Hana Arare (Flower-Shaped Rice Crackers)
Flaky Sea Salt, to Taste

In a large stock pot with high sides, heat the coconut oil over medium-high heat. Place 3 – 4 popcorn kernels in the pot, cover, and once one pops, that will mean your oil has come up to the right temperature to really get popping. Add the remaining unpopped popcorn into the pan and cover the pan once more.

Gently shake the pan over the heat, still covered, to pop the kernels evenly and prevent already popped corn from burning. When the pace of popping slows to one pop every 3 – 5 seconds, remove the pan from the heat. Keep the pot covered while the final kernels pop; about 3 minutes. Carefully lift the lid away from you, as there will be a good deal of very hot steam looking to escape.

Meanwhile, melt the margarine in a microwave-safe dish, heating for 30 – 60 seconds. Transfer the popped corn to your desired serving bowl, leaving any unpopped kernels in the bottom of the pot. Drizzle the melted margarine all over, tossing to coat. Sprinkle in the nori flakes, sesame seeds, and salt, to taste. Finally add the arare right on top, and stir gently to incorporate. Enjoy right away!

Makes Approximately 4 Quarts (About 4 Servings)

Printable Recipe


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Brace for Impact

Nerves fraying more severely than the sleeves on my favorite old sweater, our newest friend Sandy has us all running scared around here. Although we still have yet to meet the old gal, she’s already hurling wind and a few scattered raindrops our way, no doubt a mere hint of what’s to come. Even the most dire forecast can usually be ignored or at least rationalized, but when officials say that it will likely be worse than Irene, and can cause “life-threatening devastation,” well, that’s not so easy to brush off. After losing last Halloween in that brutal beating and having my very first car accident due to the road conditions, I for one am pretty nervous.

It’s a good thing that before even learning of this Frankenstorm, it turned out that I was already preparing food for it. Of course, food and electricity are at the top of the list of concerns for this vegan blogger, so thank goodness that at least the edibles are covered.

Devilishly spicy but not unbearably so, these crunchy roasted pumpkin seeds are dosed in tongue-tingling sriracha. Lightly salted and easy to munch, they were intended to be an ideal Halloween party snack, but instead are also perfectly suited to become emergency rations. Shelf-stable in an air-tight container for up to a month, this nutty blend of pumpkin and sesame seeds will prove ideal to munch on should the power go out.

There’s a million and a half ways to roast pumpkin seeds, but it never hurts to have a new flavor concept. Even if you’re not concerned about massive flooding or the potential for a week or more without electricity, I have a feeling these would still be just as enjoyable.

No matter where you are, stay safe everyone! Here’s hoping that Halloween festivities are the most frightening events in coming days, and not the aftermath of Sandy.

Sriracha Seeds

2 Cups Raw, Fresh Pumpkin Seeds (From 1 Medium Sugar Pumpkin)
2 Tablespoons White Sesame Seeds
2 Tablespoons Black Sesame Seeds
2 Tablespoons Sriracha
1 Tablespoon Olive Oil
Coarse Sea Salt

Preheat your oven to 300 degrees and line a baking sheet with aluminum foil or a silpat; set aside.

Toss all the seeds into a medium-sized bowl along with the sriracha and olive oil. Stir well to combine and thoroughly coat the dry goods with the liquid seasoning. Pour everything out onto your prepared sheets, and spread the seeds into a single even layer. Sprinkle lightly with coarse salt before popping them into the oven.

Bake for 35 – 45 minutes until golden brown, stirring every 20 minutes or as needed. Let cool completely before eating or storing in an air-tight container.

Makes about 2 Cups

Printable Recipe


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Two Peas from Different Pods

Garbanzo beans, those humble little legumes, have miraculously managed to rise within the ranks of standard beans to celebrity status. They’ve worked hard to get to the top of the heap, and considering their versatility and culinary potential, they certainly deserve their time in the spotlight. Appearing in curries, stews, salads, spreads, and breads alike, their agent must work tirelessly, securing them top billing on menus that span every cuisine across the globe. Though I’m a lifelong fan of their work, it becomes somewhat tiring to see garbanzos starring in yet another feature, week after week, month after month. After all, why should chickpeas have all the fun? There are plenty of other peas in the sea, so to speak.

Exploring the vast array of bean flours now readily available on the market, for one reason or another, I latched onto green pea flour in particular. Without ever having cooked with it prior, I plunged in blindly and ordered an entire case. Though I’ll likely have a decent supply of pea flour for a solid decade now, that wild purchase brought me on of the most delicious snack mash-ups just waiting to happen: Wasabi pea panisse.

Prepared exactly the same way as standard chickpea panisse, the hot bite of wasabi is added to the subtly sweet base of green peas. A cult classic in its traditional format, this study in flavor contrasts is only enhanced when expanded upon to include a crispy, lightly salted exterior concealing a soft, almost creamy center.

Addictive as that combination was, I couldn’t leave well enough alone. Instead of a mere sprinkling of salt, an extra layer of spice and flavor via shichimi togarashi was the cherry on top of this savory sundae. Pairing the green pea fries with an umami-packed miso aioli simply sent this snack over the top. No longer just a midnight munch, it’s a snack that could entice hordes of party goers at any function, fancy or casual. Sorry chickpeas; You’ll have to sit this one out.

And in case you’re wondering…

…Yes, they really are delightfully green on the inside!

Wasabi Pea Panisse
Adapted from David Lebovitz

4 Cups Vegetable Stock
1 Tablespoon Olive Oil
1 – 1 1/2 Tablespoon Wasabi Paste*
3/4 Teaspoon Salt
2 1/4 Cups Green Pea Flour

Mildly Flavored Olive Oil or Canola Oil, for Frying
Coarse Sea Salt
Shichimi Togarashi (Optional)

Miso Aioli:

1/4 Cup Olive Oil
1/2 Cup Plain Greek-Style Coconut Yogurt**
1/4 Cup Shiro (White) Miso Paste
1 Tablespoons Rice Vinegar
1 Tablespoon Lemon Juice
1 Tablespoon Mirin
2 – 3 Cloves Roasted Garlic
1 Teaspoon Tamari or Soy Sauce

*Beware of less than savory wasabi pastes that include sneaky stabilizers and curious fillers, such a milk derivatives. Wasabi pastes can vary greatly in intensity, so add it according to your tastes and the brand you have on hand. You can also use reconstituted wasabi powder in a pinch, but I’ve found that they tend to taste dusty and can never reach the same heat level.

**If you can’t get a hold of this, you can also use regular vegan yogurt, but bear in mind that the consistency of your aioli will be considerably thinner.

Lightly grease a 11 x 7-inch baking dish and set aside. [David recommends a 9-inch square, which also works fine, but I found that the panisse had to be cut in half horizontally so that they weren't thick slabs.]

Place the vegetable stock, oil, wasabi paste, and salt in a medium or large saucepan, and whisk thoroughly to incorporate the wasabi. Set over medium heat, and bring the liquid just to the brink of boiling. When the bubbles threaten to erupt on the surface, add in the green pea flour, whisking vigorously the whole time to prevent lumps from forming. As the mixture begins to think, you’ll need to switch to a wooden spoon to continue stirring, as it will become quite stiff in no time at all. Continue to cook and stir for up to 10 minutes, until the batter is thick enough to hold its shape. In my experience, this took much less time, but it will vary depending on your stove and how much moisture is in the air, so stay connected to the process at all times.

Transfer the pea batter to your prepared pan, and smooth out the top with a spatula. Let cool completely before proceeding. If making this for a specific function, it’s helpful to prepare this a day in advance and refrigerate it overnight.

Meanwhile, prepare the miso aioli simply by placing all of the ingredients in your blender or food processor, and puree until smooth. Store in an airtight container in the fridge until ready to serve.

Once the pea mixture has cooled and solidified into a block, turn it out onto a cutting board and slice it into fingers about 3/4 inch x 3 inches- But please don’t break out the ruler, the exact measurements aren’t critical! Heat your oil of choice in a high-sided saute pan, and set out a landing strip of paper towels nearby to rest the finished panisse on. When the oil is hot and shimmering, fry just a handful of panisse at a time so as not to crowd the pan. Use tongs to turn them, and cook so that each side is golden brown. Remove and drain on the paper towels, sprinkling them with salt and shichimi togarashi if desired while still hot. Serve immediately with miso aioli on the side.

Makes about 40 Panisse; about 1 Cup Aioli

Printable Recipe


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Pickle-Licious

Not everyone grooves on desserts. It’s a tough reality to accept, but I get it: Some sweet teeth are never properly developed, for whatever reason, which allows certain people to drift through life without craving a single cupcake or brownie. Truly. Despite my penchant for the more sugary side of cooking, I can empathize with this small but largely misunderstood crowd. My own sweet tooth is so deeply rooted, so extreme, that I seem to have developed a salt tooth that’s just as persistent in making its desires known. As a wee tot, before I could even see above the kitchen counters, you might see a tiny hand pop up out of no where, searching blindly for the hors d’oeuvre platter than undoubtedly contained a small mountain of briny jumbo olives. Savoring those enormous salt bombs, I relished they way they fit perfectly over each small finger, capping my stubby paw with a very fetching olive manicure.

Should a plate of pickles be available to garnish sandwiches at a luncheon, others knew that any toppers should be selected right away, before the bulk of those gherkins curiously vanished over the course of the meal. Fresh, lightly soured dill pickles were always the best, still tasting more of cucumber than aged pickle, thoroughly infused with herbs and licked with salt. A good pickle is still hard to find, but that unique pickle flavor is surprisingly easy to replicate, even when there are no cucumbers to be found.

The roasted chickpea craze that swept the blogs has died down a bit, but it seemed to me that there was still a whole lot of unexplored territory to cover with these humble beans. Like any other versatile snack food, the flavor possibilities are endless, and so the serendipitous sighting of pickle-flavored potato chips got my wheels turning again…

To impart that characteristic vinegary bite, cooked chickpeas are soaked in a classic pickle brine overnight before being slowly roasted to crunchy perfection. A full battery of herbs and spices join the mix, creating a balanced flavor profile that’s far more satisfying than your average salty snack. Full of good stuff like fiber and protein, a handful will happily keep hunger at bay, and help you resist the urge to plunge into the pickle jar for a direct injection of sodium.

Even if sugar is not your racket, I still have your number… I’m secretly a salt fiend too, after all.

Dill Pickle Chickpea Crunchies

Basic Brine:

1/2 Cup Cold Water
1/2 Cup White Vinegar
1/4 Cup Apple Cider Vinegar
2 – 3 Teaspoons Light Agave Nectar

3 Cups Cooked Chickpeas

Seasonings:

2 Tablespoons Olive Oil
1/4 Cup Roughly Chopped Fresh Dill
3 Cloves Garlic, Finely Minced
1 Teaspoon Coarse Sea Salt or Kosher Salt
1/2 Teaspoon Mustard Powder
1/4 Teaspoon Ground Coriander
1/4 Teaspoon Celery Seed
1/8 Teaspoon Ground Black Pepper
Pinch Red Pepper Flakes

Place all of the ingredients for the brine in a medium-sized jar, including the chickpeas, shake it up, and place it in the fridge. Allow the brine mixture to infuse into the beans for 12 – 24 hours. As one might presume, the longer the chickpeas soak, the more strongly they’ll be flavored with vinegar. It’s up to you whether that’s a good or bad thing. Bear in mind that the bite will mellow significantly after a trip to the oven, so don’t be afraid of having very vinegary beans at this stage.

Once the chickpeas have been “quick pickled,” drain them thoroughly but do not rinse. Preheat your oven to 375 degrees while you measure out and prep the seasonings. Toss the chickpeas into a bowl along with the oil and all of the aromatics, stirring so that every last bean is thoroughly coated. Transfer to a jellyroll pan or large baking dish (anything with sides- These edible marbles will want to roll right out otherwise) and spread them evenly in one layer.

Bake for 45 – 60 minutes, stirring every 15 or so, until the chickpeas have shrunken in size and are golden brown, with darker spots in some areas. It can be hard to tell when they’re done since the chickpeas will continue to crisp up as they cool, but listen closely and they should rattle when you shake the pan. Remove from heat and let cool completely before snacking and/or storing in an airtight container.

Makes 1 1/2 – 2 Cups Chickpea Crunchies

Printable Recipe


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Proof of the Pudding

A sweet and simple snack, pudding instantly brings me back to my childhood with just one creamy spoonful. Though many different sorts of dishes can be called a pudding, including baked, savory ones, the pudding that first springs to my mind is the type cooked over the stove top, thickened with cornstarch, and enhanced with a touch of sugar. It’s also a treat that doesn’t appear often in my kitchen, for one reason or another. Perhaps it’s because the nostalgia remains in eating the pudding that magically would appear in the refrigerator, perfectly chilled and ready to savor. The idea of relentlessly whisking over a hot stove simply doesn’t share the same sort of happy memories.

Happily, WayFare Foods can allow all of us to remain kids at heart, no matter how far into adulthood we may have regrettably fallen, and still leave the work of pudding-making to the grown ups. Their new line of vegan puddings are remarkable for both what they’re made of, and what they’re not. Soy-free and gluten-free, they’re primarily composed of an innovative blend of millet, lima beans, rice, and oats. Better yet, you’d never guess your sweet pudding was ever made of such healthy ingredients! Not a hint of bean-like or cereal flavor gives away the secret, and I would feel perfectly confident offering these snacks to omnivores and picky children alike.

Offered in Vanilla, Chocolate, and Butterscotch flavors, each option was very straight-forward and uncomplicated in flavor, just like pudding aught to be. With a smooth, slightly sticky consistency, they were just rich enough to be satisfying, but still light on the palate. Well balanced between careful additions of sugar and salt, you could hardly go wrong with any of those flavors. Whereas the vanilla and chocolate are relatively mellow and easy to eat, be aware that the butterscotch is surprisingly strong in comparison, which may come as a positive or a negative aspect, depending on your preference.

The only real complaint I can come up with for these snack packs is that there’s no pudding skin for the old-fashioned pudding lover like myself. I suppose there are still some things that modern ready-made puddings can never replace.


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Sophisticated Solo Snacking

Holiday season firmly behind us, the time of endless parties and merriment may have passed, but even as we enter the frigid month of January, I’m unwilling to fully surrender to that immense shift. Winter hibernation beckons invitingly, yet the inertia of both work and play pulls me forward, with little conscious decision on my part. Once the wheels start spinning, they can’t simply stop at the drop of a hat, much like my restless mind that continues to churn away. Always coming up with the perfect come-back hours or days too late, it’s the same phenomenon that provides inspiration for recipes that would have been ideal for occasions that have already come to pass.

Thankfully, a raucous celebration is not required to enjoy a slightly more sophisticated snack than the norm, and it’s probably recommended that you enjoy such a savory treat far from the maddening crowds. Bringing together the nutty, toasted notes of hazelnut with herbaceous rosemary, these simple crackers are perhaps more addictive than such a small batch should allow. Horde them if you must, because I guaranteed they’ll fly fast if served to company.

Despite the wild success of such a simple crunchy snack, it’s hard to eat many dry crackers plain. Crackers are always accompanied by dip in the best of circumstances, complimenting and contrasting the crisp texture. Inspired by the tried-and-true beet marmalade we serve at Health in a Hurry, I whipped up a golden version to serve on the side. A bit more like a chutney than a spread, the sweetness of caramelized onions and apple cider mellow the earthy flavors of gold beet in a mild but flavorful harmony. Lest that fools you into thinking this is one boring accompaniment, don’t forget about the surprising kick of cayenne that sneaks up out of the blue, rounding things out nicely.

It’s for the best that we move away from the relentless holiday demands. A few quiet nights at home with more intimate parties of one or two, with a nice, carefully assembled snack platter sound much more appealing anyhow.

Hazelnut-Rosemary Crackers

1 Cup Raw Hazelnuts
1/4 Cup Whole Flax Seeds, Ground
1/4 Cup Water
1 Tablespoon Nutritional Yeast
1 Tablespoon Tamari or Soy Sauce
1 Tablespoon Lemon Juice
1 Teaspoon Dried Rosemary
1/4 Teaspoon Ground Cinnamon
1 Teaspoon Black Sesame Seeds (Optional)

Preheat your oven to 250 degrees, and line a baking sheet with a piece of parchment paper or a silpat.

Pulse the hazelnuts in your food processor until ground down to a fine meal, with as few coarse chunks as possible. It’s helpful to start with frozen nuts for the best texture, to prevent them from warming up and turning to nut butter. If they threaten to cross that line, just pause and move the bowl of the food processor into the fridge to cool down before proceeding.

Grind the flax seeds down to a powder separately, in a coffee or spice grinder. Add the flax meal to the food processor, along with all of the remaining ingredients except for the sesame seeds. Pulse to combine. Once smooth, transfer the mixture to your prepared baking sheet, and use lightly moistened hands to flatten it out slightly. Top with a second silpat or parchment paper, and roll out to about 1/8th of an inch in thickness. This second sheet will help prevent the “dough” from sticking to your rolling pin, without the need for added flour.

Score the sheet of soft cracker dough into equal rectangles or diamonds, and lightly sprinkle with sesame seeds if desired. Press the seeds in gently with the palm of your hand to ensure that they stick. Bake for a total of 80 minutes, rotating the baking sheet every 20 minutes to ensure even browning. Let cool completely (they will continue to crisp as they cool) and then break along the scored lines. Store in an air-tight container for up to 1 week.

If you’d prefer a raw snack, simply spread the mixture on a teflex or other non-stick sheet instead, and dehydrate until crisp. Your mileage/timing may vary.

Yield varies depending on size and shape of your crackers, but makes approximately about 4 servings.

Gold Beet Marmalade

1 Pound Gold (Yellow) Beets
1 Tablespoon Olive Oil
1 Small Red Onion, Diced
1/3 Cup Apple Cider or Unfiltered Apple Juice
1 Tablespoon Lemon Juice
Pinch Cayenne Pepper
Salt and Black Pepper, to Taste

First things first, roast the beets: Wrap your beets in aluminum foil so that they’re completely covered in a neat little pouch, and place them on a baking sheet to catch any potential drips. Cook in an oven preheated to 450 degrees for 20 – 30 minutes, until fork tender. Let rest until they’re cool enough to peel.

Meanwhile, heat up the oil in a medium skillet on the stove, over medium-low heat. Introduce the diced onion and stir frequently, until soften, not browned, and a golden caramel color. This will take anywhere from 15 – 30 minutes, so keep a close eye on the pan. Turn off the heat and let cool.

Introduce both the peeled beets (cut down to slightly more manageable chunks if they were huge roots to begin with) and the caramelized onions in the food processor, along with the remaining ingredients. Pulse to combine, until the beets are broken down to very small, coarse pieces, but not pureed into a smooth spread. Though the marmalade is best if allowed to chill and mellow for at least an hour, it’s perfectly tasty eaten right away.

Makes 2 – 3 Cups Marmalade

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Salty, Sweet, and Savory

Having made great strides in beating down long-held food prejudices, I take in no shame to confess that there are still some areas in need of work. Coming from the girl who once abhorred vegetables indiscriminately and considered instant ramen to be the staff of life, the acceptance of beets as edible substance, and even a quite delicious one at that, strikes me as great progress all by itself. However, put cilantro in my food or even sprinkle it on top as a garnish, and I’ll run for the hills. Pizza with pineapple on top? No, thank you, and don’t invite me out to dinner again! Possibly worst of all though, is the crime of mixing dried fruit into savory dishes. I know, it’s traditional in many cultures and when applied correctly, doesn’t even lend an overt sweetness, but I still gag quietly at the thought of plopping bulbous orange apricots into an otherwise lusciously rich and flavorful stew. Just leave the raisins and prunes for making granola, please!

After so many years of holding this bias dear, the time has come to challenge that whole concept. Browsing idly through Trader Joe’s one recent afternoon, I spied a new box of intriguing crackers on the shelf. Looking more like miniature slices of toasted multigrain bread than any flat cracker I had ever seen, the promise of all those textures and flavors got my attention. Here’s the kicker though: They included, of all things, raisins. Considering the herbaceous addition of rosemary, I couldn’t help but cringe momentarily. Practically flinging the offending box back on the shelf since the questionable snacks weren’t vegan in the first place, I high-tailed it out of there before anyone could ask about my overt expression of horror.

But the concept stuck with me, like a wet leaf, and followed me back home, straight into the kitchen. The nuts, seeds, rosemary, and raisins… Something about the motley crew had a slight ring to it, a latent harmony waiting to be heard. Why not give it a DIY try? Plus, this way, I could do damage control and throw in my favorite ingredients, to make it as appealing as possible. Out with the raisins and in with some dates, my favorite of all dried fruits, gave me added hope for these unusual crisps. Plus, the additions of green olives for some tangy, salty flavor got my imagination churning with excitement.

The verdict? Addictive beyond my wildest dreams. Crunchy but pleasantly chewy thanks to those moist medjool dates, every bite is a symphony of salty, sweet, and savory. Complex and full-flavored, they can easily stand alone with confidence, but are even better paired with a creamy spread, such as Melomeal’s goaty cashew cheese. Loosened to a soft consistency with a splash of water, this pungent spread rounded out a simple snack with ease and grace. Want to impress friends and family? These crackers, with or without spread, are just begging to be served at a party, and paired with a nice glass of wine.

A highly successful experiment, I’m downright baffled by how delicious the end results were, considering the controversial content. A convert to the way of savory dried fruits, however? Well, I wouldn’t immediately reject such a sweet and savory combination, but I might still carefully pick around the dried fruits included in a full main dish. Baby steps, right?

Sweet and Savory Rosemary Crisps
Adapted from Dinner with Julie

1 Cup Plain Non-Dairy Milk
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Dark Brown Sugar, Packed
2 Tablespoons Maple Syrup
1 Cup White Whole Wheat Flour
1 Teaspoon Baking Soda
1/2 Cup Chopped Dates
1/4 Cup Toasted, Unsalted Sunflower Seeds
1/4 Cup Toasted, Unsalted Pepitas (Pumpkin Seeds)
1/4 Cup Green Olives with Pimento, Roughly Chopped
2 Tablespoons Whole Flaxseed, Ground
1 1/2 Teaspoons Dried Rosemary Leaves, Ground
1/4 Teaspoon Ground Cinnamon
Pinch Ground Black Pepper

Preheat oven to 350 degrees, and lightly grease an 8 x 4-inch loaf pan.

First things first, mix together your non-dairy milk of choice, vinegar, sugar, and maple syrup. Let sit for at least 5 minutes for the “milk” to curdle. Meanwhile, combine everything else that follows in a large bowl, making sure that all of the ingredients are well distributed throughout the mixture, and that the dates and olives are thoroughly coated in flour. Pour the wet ingredients into the bowl of dry, and stir with a wide spatula, just until the batter is fully moistened and free of dry, floury pockets. Pour the batter into your prepared loaf pan, and bake for 35 minutes, until golden brown on top and a toothpick inserted into the center comes out dry. Let cool in the pan for 5 minutes, and then turn the loaf out onto a wire rack.

The cooler the loaf, the thinner and cleaner your slices will come out, so try to let it rest until completely cool. You may choose to let it sit overnight and resume baking in the morning, or you can speed up the process by tossing the loaf into the freezer briefly.

When you’re ready to bake the crisps, preheat or reduce the oven temperature to 325 degrees, and slice the baked and cooled loaf into very thin slices with a serrated knife; Approximately 1/4 – 1/2 cm thickness. Lay them out on an ungreased sheet pan lined with aluminum foil (for easier clean up) and bake for 15 minutes. Flip the crackers over, and bake for a final 15 – 20 minutes, until golden all over. Don’t worry if they aren’t perfectly crunchy straight out of the oven, because they will continue to crisp up as they cool. Once cooled to room temperature, they can be stored in an air-tight container in a cool place for up to a week. If they last that long, that is.

Makes About 3 Dozen Crackers

Printable Recipe

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