Tag: starter

A Pretty Big Dill

Vegan cheese is booming. Long viewed as the final frontier for plant-based diets, the last holdout for hesitant omnivores, the choke-hold that Big Dairy has had on the industry is finally losing its grip. Still, the gap between accessible, everyday melting cheeses and gourmet cheeses fit for a charcuterie board is a wide, cavernous divide. When you want something nicer than generic cheddar-like shreds but not quite a triple cream brie, where’s there to turn?

Your own kitchen, of course.

Anyone who claims it’s impossible to make remarkable plant-based blocks and wedges at home clearly hasn’t even tried. There’s a hundred ways to go about it, but I happen to think that my latest approach especially is a pretty big dill. Dill Havarti, a soft, mild, and buttery cheese that originated in Denmark in the 19th century, is still a rare find in the dairy-free space. Distinctively fresh, herbal, and slightly tangy, it’s a timeless flavor combination and yet at the same time, an ideal option for celebrating spring.

It Slices! It Shreds! It Spreads! Yes, It Even MELTS!

When enjoyed within the first few hours, the texture is soft enough to use a schmear on bagels and toast. Once rested overnight, it solidifies into a proper soft block, fit to be sliced, shredded, and cubed at will.

Naturally, this beautiful block is 100% vegan and thus:

  • Dairy-free

But also made of pantry staples that make it affordable, accessible, and:

  • Oil-free
  • Nut-free
  • Seed-free
  • Gluten-free
  • Sugar-free

What About Carrageenan?

Don’t fall for the negative press surrounding this unnecessarily controversial ingredient. Carrageenan is derived from red seaweed, commonly used for its gelling, thickening, and stabilizing properties. Despite some health myths circulating, scientific studies have shown that carrageenan is perfectly safe for consumption. Agar, beloved by the vegan community for decades, has a lot in common.

Kappa carrageenan specifically is unique in making a stable gel that can be melted again after being set, creating something much more similar to dairy cheese. The structure itself is softer and creamier, as opposed to an agar gel that has a short, stiff bite. There’s nothing I would recommend as a reasonable substitute; it’s worth buying a bag online, especially when you consider how much money it can save you compared to buying artisan vegan cheese.

Better, Healthier Cheese For All

After going through untold amounts of pricey cashews and coconut oil, I can’t imagine going back. There’s nothing wrong with craving a better plant-based cheese than what’s on the market, no matter how many choices already exist. Until someone else steps up their dill Havarti game to produce something dairy-free on a larger scale, this is the only game in town. Luckily, it’s a win-win every time.

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Hannah (BitterSweet)6 Comments

Brain-Eating Vegan Zombies

Legend has it that vegan zombies only eat grains, making them less of a threat to humanity than conventional omnivores. That may be true of the old-school undead, but times have changed. If we can have nearly identical analogues for steak and seafood, why wouldn’t we be able to upgrade to plant-based brains, too?

This decadent brain food pâté is scary delicious. Creamy, firm but spreadable, buttery and subtly savory, brains are a delicacy unlike any other. The addition of blood-red sriracha on top introduces a spicy, tangy element that makes it truly irresistible. Heat from the chili peppers and acidity from the vinegar play off the richness of the brainy base. You might end up fighting the zombies off to go back for seconds and thirds yourself.

What Are Brain Foods?

Brain food pate is more than just a fun Halloween party starter; it has real brain-boosting nutrition behind it! A varied diet is key for reaping the greatest nutritional rewards, but certain foods in particular have been shown to have a greater impact on our cognitive abilities, such as understanding and processing new information, plus maintaining memory and concentration. This pate isn’t just brainy in appearance, but a smart choice for your health!

  • Nuts and Seeds: Walnuts are particularly beneficial in this category, packed with protein and omega fatty acids. Protein builds brain cells, amino acids help them communicate, and omega fatty acids keep things humming.
  • Beans: All legumes are like the support crew for your brain, supplying fiber, B vitamins, and those omega fatty acids. Fiber offers steady energy, B vitamins aid memory, and omega fatty acids keep your brain sharp.
  • Beets: These earthy root vegetables fight inflammation, pack in antioxidants, and amp up blood flow, all of which help boost brainpower.

For those who want to take brain-boosting nutrition to the next level, alongside delicious dishes like this pâté, check out these brain and body supplements from Performance Lab. They feature clean formulas with key nutrients such as plant-based omega-3s and advanced vitamins and minerals asan easy way to support cognitive function, in addition to a smart diet.

Big Brain Ideas and Adaptations

There’s a wide range of brains out there; big, small, sweet, and bitter. Use your own intellect to customize shapes and flavors to your own personal preferences.

  • Nut-free: Swap the walnuts for sunflower seeds. If you want an even more haunting color, add a pinch of baking soda to turn those seeds green!
  • Not spicy: For the more timid of palate, feel free to omit the sriracha and serve your brains plain, or use mild cocktail sauce instead.
  • Hip to be square: If you need a less gruesome presentation for the office potluck or a less appropriate holiday, like Christmas or Hannukah, set the pate in a simple square baking dish, rather than a brain jello mold.

Serving Suggestions

Don’t be a halfwit by serving up brains with no accoutrements.

  • Something as simple as crackers and vegetable crudites will do just fine.
  • Soft bread would also be a welcome foundation for this schmear, enjoyed solo or turned into a fully stacked sandwich.
  • Briny pickles, such as cornichons (small cucumbers), cocktail onions, or pickled peppers help balance the richness of the pâté with contrast acidity and crunch.
  • Serve up slabs of brain on salad plates for a formal first course, nestled into mixed greens to provide a crisp, refreshing element.
  • Wine pairing are always welcome, particularly a crisp white wine, a light rosé, or a sparkling champagne to cleanse the palate between bites. Contrary to popular belief, a nice Chianti would be quite overpowering.

Vegan zombie fam, I’ve got you this Halloween. Stop settling for bland grains, when you can have genuine brains in all their glory. It’s simply a smarter choice for your health and happiness.

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Hannah (BitterSweet)10 Comments

Hot Autumn, Cold Soups

Autumn looks different than it used to. It feels, smells, and yes, tastes different, too. If you’ve set foot outside in the past decade to compare, no matter where in the world, you know what I mean. My perception is biased from cooler childhood memories on the east coast, but there’s more to it than just living in Texas as an adult. 90 to 100 degree highs are still normal for early October, with any remaining leaves bleached and sun burnt before they ever had a chance to turn yellow, amber, or red.

I don’t miss the cold and bitter winds, the grey skies and damp earth; if this is the price I pay, so be it. When confronted with autumnal revelers in other parts of the country celebrating the changing weather, I’m not envious. “Soup season!”, they cry, steaming bowls filled to the brim. “Sure is,” I’ll respond, “because soup is always in season, and gazpacho would really hit the spot right about now!”

Soup For Every Season

I laughed it off for a bit, but the thought kept rattling around in my head. Gazpacho really would be lovely today, if only tomatoes weren’t past their prime. Why can’t we bridge the gap with a more seasonal approach?

Pumpkinundation is here again, and thanks to the marvel of modern food production, canned pumpkin is always on the shelf. Even while the heat is still on, it’s a reliable staple to make the creamy chilled base with ease. Rich and satisfying, it takes this no-cook classic to a whole new level.

Swaps and Substitutions

Pumpkin isn’t the only orange squash on the market that deserves your attention. You can easily swap in a wide range of roasted or steamed squash to keep the flavor fresh well into winter. Consider one or more of the following to replace the canned pumpkin puree:

For a different twist, consider more hardy root vegetables, such as:

Blended Gazpacho for Blended Seasons

Each spoonful of pumpkin gazpacho speaks clearly of the arrival of fall, while adapting to the reality of climate change during this transitional time of year. The bright, refreshing sensations of summer mingle with the more earthy, herbaceous notes of autumn. It’s a homage of nature’s bounty, fickleness, and resilience.

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Hannah (BitterSweet)11 Comments

Day Of The Tentacle

Described by some as the Japanese version of Thanksgiving and Halloween combined, Obon is the midsummer celebration of life, remembering those who have passed, and to show gratitude for the everyday gifts often taken for granted. While each region may celebrate Obon in its own distinctive way, one thing remains constant: the integral role of food in fostering a sense of togetherness and community.

At the heart of Obon festivities, takoyaki emerges as a culinary delight that encapsulates the spirit of this joyous occasion. Otherwise known as “octopus balls,” takoyaki is a unique creation that tantalizes taste buds with its savory and crispy exterior, revealing a warm and tender surprise within. The combination of flavors and textures makes it a true gastronomic delight and an essential part of the Obon experience.

Origin Of Takoyaki

It’s hard to imagine a Japanese festival without revelers walking the streets with hands full of takoyaki skewers, but it’s a relatively recent innovation. Takoyaki as we know it dates back to Osaka in the 1930s, where it originated as a twist on akashiyaki, an egg-rich dumpling stuffed with chopped octopus. With time, more mix-ins joined the batter, such as konjac, chopped scallions, red pickled ginger, tempura flakes, all manner of seafood, and in more modern renditions, even chunks of cheese.

Takoyaki owes its distinctive taste and texture to its key ingredient, octopus, which is finely chopped and mixed with a batter made of flour, eggs, and dashi broth. Cooked in specially designed takoyaki pans with half-spherical molds, these bite-sized morsels emerge from the hot iron as perfectly golden spheres, creating an ideal contrast of crispy outside and soft yet chewy interior.

How to Make Vegan Takoyaki

If you’re sitting there thinking, “well, that doesn’t sound very vegan-friendly,” you’re right! It may seem like quite a task to remove all the animal products, but it’s a lot easier than you’d think. Shirataki noodles, made from glucomannan, which is fiber that comes from the konjac plant, has a unique bouncy texture that mimics the mouthfeel of cooked octopus surprisingly well. Black salt adds an eggy flavor to the batter, while miso incorporates a subtle umami taste.

For the sake of simplicity, sweet American BBQ sauce is a close dupe for Japanese takoyaki sauce, and a drizzle of creamy mayo is always invited to the party. Each bite encapsulates a harmonious medley of flavors, showcasing the savory batter and fillings, the sweet tanginess of the sauce, and the rich indulgence of the mayo.

Making Takoyaki at Home

There are special takoyaki pans you can buy, made for cooking over a hot grill or open fire, or more user-friendly electric models made for plug-and-play convenience. What I find striking is that few people make the connection between takoyaki and Danish aebleskiver pans. Designed precisely for making round griddled pancakes, they’re ideal for takoyaki, too.

Takoyaki holds a special place in the hearts of those who partake in Obon celebrations. As families and communities gather to honor their loved ones, the act of sharing takoyaki becomes a bonding experience, fostering a sense of togetherness and continuity. The sizzling of the batter as it hits hot takoyaki pans is part of the background music that brings the scene to life, like something out of a movie, but better. Food allows us to recreate that feeling anywhere in the world, which is what makes takoyaki so special, whether you can celebrate Obon in person or at home.

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Hannah (BitterSweet)5 Comments

Where The Buffalo Roam

No contest, buffalo wings are the painful pleasure most likely to make the MVP list at Super Bowl parties across the nation. From dive bars to family dinners, there’s truly no wrong place or time to put a wing on it. Cauliflower has somehow become the go-to alternative for vegan eaters, perhaps owing to their inherently neutral flavor, accessibility, or compact florets that hold on to that fiery hot sauce brilliantly. Whatever the reason, I’m here for it.

What Are The Alamo Drafthouse Cauliflower Wings?

Vegan Cauliflower Buffalo Wings were one of the hottest recipes to come out of the Alamo Drafthouse Cinema kitchens. The (no longer) secret formula was graciously released to starved movie-lovers in the early days of the pandemic. At least that’s one good thing to come from the initial lock down. Now, as they say, the show must go on. After a triumphant return, it’s absolutely a luxury to enjoy these spicy morsels from their place of origin, illuminated by the glow of the screen. Forget dry, stale popcorn; this is a substantial snack that could easily become the main event of the matinee.

That recipe is still a golden opportunity for innovation at home. Using the Alamo approach to kick-start the process, I daresay we can build an even better buffalo wing with just a little work.

How Can You Make Alamo Drafthouse Buffalo Cauliflower Even Better?

  • Replace mushy frozen cauliflower with fresh.
  • Cut the all-purpose flour with cornstarch for a crispier finish.
  • Add more savory seasonings to the flour coating.
  • Use any unsweetened non-dairy milk instead of soy for flexibility.
  • Make a more well-rounded, seasoned sauce than using just straight hot sauce.
  • Replace the thyme in the ranch dressing with dill, because who does that?

Granted, with all those modifications, it’s a substantially different recipe. To be frank, I find it very unlikely that the “real” version starts with frozen cauliflower in the first place, so maybe I’ve hit a better formula to come closer to the original, in an odd, roundabout sort of way. Regardless, it brings this vinegary, spicy snack to life in brilliant color. That should easily earn two thumbs up from the critics.

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Hannah (BitterSweet)11 Comments