Posole for the Soul

Just like the changing of the seasons themselves, the life cycle of a garden is predictable, yet invariably astonishing. It seems so improbable that such tiny seeds could ever be filled with life and produce edible fruit that it truly takes me by surprise, every single year, when I can reach out and pop that first tiny cherry tomato into my mouth. It’s the most natural process on earth and still it tastes like magic.

The first few harvests repeat this very same process; the wonder, the amazement, and the adoration of such impeccably fresh produce growing right in my backyard. Doing anything more than just eating the little red gems raw, still warm from the sunshine, seems like a crime against vegetables. Then, like clockwork, the tomatoes start to take over. There’s never more than a half-dozen working vines out there, and yet they’re suddenly producing more tomatoes than I know what to do with. Now it doesn’t sound like such a bad idea to get them into the kitchen anymore.

Adding a short but intense blast of heat contributes a beautiful char to the tiny tomatoes, introducing a slightly smoky note and concentrating their inherently umami flavors at the same time. The midsummer heat makes it a bit challenging to enjoy hot tomatoes though, so after chilling them down, they became the star ingredient in a salad inspired by one of my favorite stews: Posole.

Admittedly, I had never eaten hominy cold before, or outside of the classic soup for that matter, but it proved a delightful addition to this Tex-Mex mixture. Flavorful like fresh corn but more toothsome like miniature gnocchi, those chewy kernels lent the blend a heartiness akin to pasta salad, without all the gluten.

Speaking of those predictably unpredictable seasons, almost as soon as I had my picnic set up and ready to enjoy in the great outdoors, the sky decided that was the perfect moment to open up and begin to pour. Thus, I can now speak from experience to say that this salad does indeed keep well, for up 3 – 4 days in the fridge, and it’s even tasty when eaten warm.

While tomatoes are still plentiful and at their peak, celebrate the season with a unique preparation. It may be tough to sacrifice such perfect specimens, but I promise that the leap of faith will pay off in even bigger flavors.

Yield: Serves 8 as a Starter or Side Dish

Posole Salad

Name: Posole Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 Cups Cherry or Grape Tomatoes; 1/2 Cup Red Onion, Diced; 2 Tablespoons Olive Oil; 1 Teaspoon Dried Oregano; 1/2 (1 1/4 Pound) Savoy Cabbage, Shredded; 1 (29-Ounce) Can Cooked White Hominy, Drained and Rinsed; 2 Ripe Avocados, Diced; 1 Jalapeno, Seeded and Finely minced; 1/2 Cup Fresh Cilantro; 1/4 Cup Sun-Dried Tomatoes; 1 Clove Garlic; 1/4 Cup Lime Juice; 1 1/2 Tablespoons Chili Powder; 2 Teaspoons Ground Cumin; 1 Teaspoon Light Agave Nectar; 1/2 Teaspoon Salt; 1/4 Cup Olive Oil

Inspired by the traditional Mexican stew, the refreshing take on posole uses hominy much like toothsome like miniature gnocchi, with all the sweet flavor of fresh corn, sans gluten. Roasted tomatoes and buttery avocadoes make this an unforgettable adaptation.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

Posole Salad

4 Cups Cherry or Grape Tomatoes
1/2 Cup Red Onion, Diced
2 Tablespoons Olive Oil
1 Teaspoon Dried Oregano
1/2 (1 1/4 Pound) Savoy Cabbage, Shredded
1 (29-Ounce) Can Cooked White Hominy, Drained and Rinsed
2 Ripe Avocados, Diced
1 Jalapeno, Seeded and Finely minced

Cilantro Dressing:

1/2 Cup Fresh Cilantro
1/4 Cup Sun-Dried Tomatoes
1 Clove Garlic
1/4 Cup Lime Juice
1 1/2 Tablespoons Chili Powder
2 Teaspoons Ground Cumin
1 Teaspoon Light Agave Nectar
1/2 Teaspoon Salt
1/4 Cup Olive Oil

Instructions

Preheat your oven to 425 degrees. Toss the cherry tomatoes and diced red onion with the olive oil and oregano, and spread them out in one even layer on a rimmed baking sheet. Roast for 15 – 25 minutes, until the tomatoes are blistered and beginning to burst. Let cool before proceeding to assemble to salad.
While you’re waiting for the tomatoes to cool, go ahead and prepare the dressing. Simply toss the cilantro, sun-dried tomatoes, and garlic in your food processor or blender, and slowly pour the lime juice in while running the machine on low. Thoroughly puree, pausing to scrape down the sides of the canister if needed. Once mostly smooth, introduce the chili powder, cumin, agave, and salt next. Run the motor again while drizzling in the olive oil to emulsify.
Finish the salad, by tossing together the blistered tomatoes and onions, shredded cabbage, hominy, avocados, and jalapenos in a large bowl. Pour the dressing on top, tossing to coat. Chill for at least an hour before serving to allow the flavors to fully meld.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 256Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 255mgCarbohydrates: 24gFiber: 7gSugar: 12gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

August 27, 2015January 18, 2026

Hannah (BitterSweet)10 Comments

Instant Ice Cream Gratification

The only thing worse than suffering through a sweltering hot summer day without air conditioning is trying to survive those same conditions without any ice cream in the house. It’s entirely possible that one can make do without such convenient modern amenities that would help abate the heat, but only if generous amounts of frozen, creamy treats are kept close at hand. Ice cream makes even chilly days more bearable, so going without a single tub of the cool confection is tantamount to criminal insanity. For those with limited equipment and limited patience, there have been few solutions to this conundrum outside of an impromptu grocery trip. Thankfully, non-dairy alternatives are no longer the anomaly in mainstream markets, although homemade ice cream will still beat out anything prepackaged any day of the week.

This recipe today goes out to all those ice cream fiends without ice cream machines. Plenty of low-tech methods exist for fabricating frozen treats without fancy machinery, but let’s be honest: Few people, myself included, care to fuss with scraping ice crystals or tossing around a plastic bag of ice cubes all day, just for a few bites of sweet satisfaction.

Your icy irritation ends here. All you need is a freezer, four ingredients, and an appetite. I would wager that you’ve already got two out of three already covered.

The ingenious CocoWhip by So Delicious is the secret ingredient that makes this sweet act of alchemy possible. Providing light, scoopable structure without any further agitation, the same results can also be achieved with good old whipped coconut cream, but starting with a ready-whipped and exceptionally stable base makes the process infinitely easier.

As luck would have it, So Delicious recently launched their Snackable Recipe Contest, so it would have been crazy for me to hold onto this treat any longer. Besides, as much as I love cooking, summer is meant to be enjoyed, not spent in the kitchen. Whip up this effortless ice cream base and go play; you’ll have a delicious dessert waiting for you when you return.

Yield: Makes 1 1/2 Pints

No-Churn Vanilla Bean Ice Cream

All you need is a freezer, four ingredients, and an appetite for instant ice cream gratification! No-churn, dairy-free, and eggless, it's a dessert-lovers dream come true!

Prep Time 5 minutes

Additional Time 6 hours

Total Time 6 hours 5 minutes

Ingredients

2/3 Cup Vanilla Coconut Creamer
1/3 Cup Light Agave Nectar
1 1/2 Teaspoons Vanilla Bean Paste or Extract
1 9-Ounce Package Cocowhip

Instructions

In a large bowl, stir together the creamer, agave, and vanilla. Add in one small scoop of the Cocowhip, stirring to incorporate and begin to lighten the mixture.
Introduce half of the remaining Cocowhip, folding it carefully into the liquid, keeping the airy structure as intact as possible. Repeat with the last portion of Cocowhip, leaving a few streaks in the mixture if need be; it’s better to under-mix than over-mix.
Pour the ice cream base into a loaf pan or air-tight container and carefully move it into your freezer. Allow it to sit, undisturbed, for at least 6 hours before serving.

Corn Porn

The simplest elements of a meal, those unassuming side dishes that are all too often overshadowed by flashier, more expensive, or more complex mains, serve up far more nuance than they’re given credit for. A perfect example of this is the humble ear of corn. As summer marches on and those golden yellow kernels swell larger, juicier, and sweeter underneath the hot sun, truly sumptuous fresh corn is a rare treat despite its ubiquity. That’s because few cooks truly value this starchy staple as more than just plate filler. A whole world of flavor can be found within those pale green husks, just beyond the tangled forest of corn silk, if only one knows how coax it out.

What’s the difference between elotes and esquites?

Finesse is the key to letting such a pared-down dish shine, accentuating the inherent flavor of is base ingredients without covering them up with a heavy-handed smattering of seasonings. Elote, is served up straight on the cob while esquites are sheared off and mixed up as “corn in a cup”.

The concept is hardly a new one, appearing as classic Mexican street food for countless decades, and yet it’s still nearly impossible to find a vegan rendition to indulge in. Mayonnaise, sour cream, and/or cheese typically binds the creamy corn concoction together; an easy fix for the home cook, but good luck finding an accommodating eatery.

How do you make the best elote or esquites?

Start with sweet corn at the height of its growing season, prepared soon after it’s picked, and you can’t go wrong. Consider what follows more of a reminder to reconsider corn this summer, giving it a place of honor on the plate. Tweak seasonings as your heart desires; you truly can’t go wrong with either a spicier or subtler blend.

Do me a favor, would you? Stop taking corn for granted this summer and at long last, do the common cob proper justice with at least one big batch of elote or esquites.

Yield: Makes 6 – 8 Servings

Elote or Esquites

Grilled corn smeared with a creamy, spice spread is about the height of summertime flavor ecstasy. Cut those kernels off the cob, and you have esquites instead. Either way, it's an absolute must when fresh corn is abundant.

Ingredients

8 Ears Sweet Corn, Husked
2 Tablespoons Olive Oil
1 Cup Raw Cashews, Soaked for 3 Hours and Thoroughly Drained
1 Clove Garlic, Roughly Chopped
1/4 Cup Lime Juice
3 Tablespoons Nutritional Yeast
1 Teaspoon Light Agave Nectar
1 Teaspoon Smoked Paprika
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Salt
1/2 Cup Water
1/4 Cup Fresh Cilantro, Minced
Chili Powder, to Garnish (Optional)

Instructions

It’s easiest if you can simply toss the corn on a hot grill, but you can also take it indoors by heating up a large griddle over high heat. Depending on the size of your cooking surface, you may need to work in batches since the corn must make full contact directly with the surface of the vessel. Lightly brush the corn with oil and grill the corn until lightly charred, turning as needed. This process should take approximately 10 minutes, but let the color of the corn serve as your guide. Set aside to cool.
While the corn cools, turn your attention to the creamy accompaniment. Place the cashews, garlic, and lime juice in food processor, and pulse to combine. Pause to scrape down the sides of the bowl with your spatula so that the nuts are all fairly well broken down. Add in the nutritional yeast, agave, paprika, cayenne, and salt, pulsing to incorporate. Allow the motor to run while slowly drizzling in the water, blending thoroughly. The sauce should still be a bit coarse in texture, as the small pieces of cashew that remain will more closely emulate the traditional curds of cotija cheese.
If making esquites, cut the kernels off of the corn cobs and place them in a large bowl. Pour the cashew sauce on top and mix thoroughly. Add in the fresh cilantro, tossing to combine. Divide the elote into 6 – 8 cups and top with a sprinkle of chili powder, if desired.
For elote, simple smear the cashew sauce all over the corn on the cobs, sprinkle with cilantro and chili powdeer if desired.

Fine and Funky Fresca

Saying that Texas gets hot during the summer would be like calling the Pluto a “little bit chilly,” as it spins around outer space to the tune of -180° C on a good day. Despite being better suited for the tropics than the arctic, nothing could have prepared me for the crushing heat that settles in like a thick blanket by midday, every day without fail, refusing to abate even after the sun has long since abandoned its post in the sky. Whereas Hawaii has trade winds to push the offending humidity to the side every now and then, so much as a gentle breeze can be tough to come by around here. What’s even more ominous and vaguely alarming is the fact that it’s technically not even summer yet. The locals all give a knowing, far away stare and a nod whenever the subject comes up, as if to say, “You just wait.”

Unprepared for but not altogether unhappy about the extreme climate, I would still much rather be too hot than too cold, so the intensity of the daily highs is just a part of life. After the morning bath in sunscreen, proper hydration is the only way to cope. It’s impossible to drink enough water, which is why it’s critical to make those bottomless glasses as appealing as possible.

Enter the agua fresca. Traditionally augmented with a generous dose of sugar, it turns out that simply using perfectly ripe fruit makes it unnecessary to further gild the lily in that department. Chasing after flavor rather than pure sweetness, my interpretation of the fruit-based beverage may look downright swampy, but trust me, the flavor is all bright, light, and refreshing watermelon goodness. While the added nutritional punch from a handful of spinach is to blame for the deceptive color, it ultimately acts as a silent partner in this successful production.

Although I may not stick around long enough to experience the true terror of a full-fledged Texan summer, I know that with a pitcher of this cool, fruity blend by my side, I’ll be prepared for any of the heat or humidity that awaits me back home.

Yield: 4 Cups

Minted Melon Agua Fresca

Chasing after flavor rather than pure sweetness, my interpretation of agua fresca may look downright swampy, but trust me, the flavor is all bright, light, and refreshing watermelon goodness.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

1 – 2 Cups Fresh Baby Spinach, Packed
1/3 Cup Fresh Mint Leaves, Packed
4 Cups Cubed Seedless Watermelon
1 Tablespoon Lime Juice
1/2 – 1 Cup Cold Water
Pinch Salt (Optional)
Ice, to Serve

Instructions

Pull out your blender and add the spinach and mint into the canister first, followed by the watermelon chunks. Begin blending on a low speed, just to start chewing up all the leafy greens at the bottom. Drizzle in the lime juice and 1/2 cup of water to help keep things spinning, and slowly turn it up to a high speed. Thoroughly puree until completely smooth. It may take a bit longer for machines with a bit less power to process through all the greener, so be patient and don’t rush this step.
Strain the juice through a fine mesh sieve or nut milk bag, pressing the solids to extract as much liquid as possible. Discard any remaining pulp. Add more water if desired. Pour over ice and enjoy immediately. Stay cool, everyone!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 51Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 48mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 1g

June 18, 2015January 18, 2026

Hannah (BitterSweet)11 Comments

A Top Picnic Pick

“Summer is over, summer is over!” the masses cry, pointing to the calendar as the days advance past Labor Day, deeper into the heart of September. Sure, school is back in session and thoughts do naturally turn to the future, preparing for the changing of the seasons sure to come, but that doesn’t mean that it’s a done deal already. I don’t know about you, but for us east coasters back here in New England, the weather has turned more hot and humid than ever, finally feeling like the summer we’ve been anticipating for months. The thick, moist air, dense enough to swim through on particularly sultry afternoons, isn’t exactly my idea of perfect weather, but pouring rain will inevitably break through the clouds, washing away that oppressively muggy atmosphere for at least a few enjoyable hours. Seize those fleeting opportunities and make the most of the lingering sunshine- Now is the time to go for a picnic if there ever was one.

The most impressive picnic spread I’ve ever had the fortune to enjoy was lovingly composed by Cobi, the mastermind behind Veggietorials. Just about anything would have tasted divine while sitting on one of Oahu’s few white sand beaches, enjoying the perfect 80-degree afternoon in the middle of January, but her lavish spread far surpassed all prior picnic experiences. The highlight amongst her numerous fresh fruit and veggie options were the inari sushi, stuffed with tender sushi rice and richly umami braised shiitake mushrooms. Based on her classic recipe that originally called for quinoa, it set the standard for a whole new world of picnic fare in my mind, and got me thinking about additional alternative fillings. If the grain could be swapped out so seamlessly, why not shake up the flavors too? Nostalgic for Hawaii, there couldn’t be a more fitting filling than Mahalo Macadamia Quinoa Pilaf, guaranteed to inject a bit of sunshine into even dreadfully overcast days. Always well-received on the Passover table and beyond, Pistachio-Quinoa Pilaf cleans up quite nicely in these tiny tofu pouches, converting effortlessly into a grab-and-go lunch that’s more memorable than the norm. Summer Corn Salad shines with prime summer produce, foregoing the grains in favor of juicy, tender-crisp kernels of sweet corn. My so-called “Halloween Rice” could be a delightful way to transition into more autumnal flavors though, if you’re still convinced that fall is already upon us.

The possibilities are limited only by one’s imagination. Proper inari care and management is the key to success here. Although they’re designed to be edible straight from the can or plastic packaging, your dishes will fare much better with a tiny bit of additional prep work. Take the tofu pouches and simmer them gently in water for just 5 – 10 minutes, removing the tinned taste that canned food can sometimes acquire and draining off the excess oils absorbed by those porous soy sponges. For an extra savory punch, you can use vegetable broth instead, or add a touch of tamari to the cooking water.

It’s never too late for a good picnic, especially when you bring some irresistible edibles to share. No matter where or when you decide to partake, make sure you don’t miss your opportunity for at least one leisurely, luscious picnic lunch this year.

September 9, 2014December 15, 2025

Hannah (BitterSweet)10 Comments

All’s Fair in Love and Cupcakes

When it comes to the divide between sweet and savory, the line that separates the two is becoming thinner and more difficult to distinguish with every passing year. Palates are opening up, eaters from all walks of life are growing more adventurous, and chefs are gleefully pursuing their wildest culinary dreams. Such reckless innovation inevitably comes at a price, paid in disappointing or sometimes downright repulsive new tastes (I’m looking at you, cappuccino potato chips) but it’s a gamble well worth taking. In a world with such a vast array of flavors, there must still be countless winning combinations merely waiting to be discovered.

In my eyes, this one wasn’t such a stretch of the imagination. Tomato soup cakes have been around since the turn of the century as a thrifty way of making something sweet in the times of rationing. Originally dubbed “mystery cake” as a way of concealing the secret ingredient, perhaps acknowledging that unwitting diners might be scared off by the novel concept, the processed tomato product was merely an extender, filling in the bulk of the cake without using eggs, only to be covered up in heavy gingerbread-like spices. You’d never know there was ever a tomato present in the tender crumb, which is both the beauty and tragedy of this classic recipe.

Taking inspiration from these humble origins but with the desire to celebrate the bold, beautiful tomatoes now in season rather than bury them in an avalanche of sugar, it seemed high time to revisit the idea of a tomato cake. Now with 100% more tomato flavor! I can just picture the vintage advertisements and their hyperactive proclamations now.

Indeed, you can truly taste the tomato in these fiery red cupcakes. Not only that, but the unassuming beige frosting holds yet another surprise taste sensation: A tangy punch of balsamic vinegar, tempered by the sweetness of the rich and fluffy matrix that contains it. Trust me, it’s one of those crazy things that you’ve just got to taste to believe. Although it may sound like an edible acid burn, that small splash is just enough to brighten up the whole dessert.

While tomatoes are still at their peak, sweet as ever and available in abundance, now is the time to experiment and try something new. Don’t call it a secret ingredient this time around and finally let them shine when the dessert course rolls around.

Yield: Makes 15 – 16 Cupcakes

Tomato Cupcakes with Balsamic Frosting

Enhance the natural sweetness of peak summer tomatoes by turning them into dessert! Topped with a tangy balsamic frosting, it's an unexpected sensation that works incredibly well.

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 20 minutes

Total Time 20 minutes

Ingredients

Tomato Cupcakes:

2 Cups Diced Fresh Tomatoes, Roughly Blended, or 1 14-Ounce Can Crushed Tomatoes
1/3 Cup Olive Oil
1/3 Cup Dark Brown Sugar, Firmly Packed
1 1/2 Cups All-Purpose Flour
1/2 Cup Granulated Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Black Pepper

Balsamic Frosting:

1/2 Cup Vegan Butter
2 Cups Confectioner’s Sugar
1 Tablespoon Balsamic Reduction
1 Teaspoon Vanilla Extract
Up to 1 Tablespoon Plain Non-Dairy Milk

Instructions

Preheat your oven to 350 degrees and line 15 – 16 cupcake tins with papers.
Combine the blended (but not completely pureed) tomatoes, olive oil, and brown sugar in a medium bowl. Stir until the sugar has dissolved and set aside.
In a separate large bowl, whisk together the flour, granulated sugar, baking powder and soda, salt, and spices. Make sure that all the dry goods are thoroughly distributed before adding in the wet ingredients. Mix everything together with a wide spatula, stirring just enough to bring the batter together and beat out any pockets of unincorporated dry ingredients. A few remaining lumps are just fine.
Distribute the batter between your prepared cupcake pans, filling them about 3/4 of the way to the top. Bake for 17 – 20 minutes, until a toothpick inserted into the centers pulls out cleanly, with perhaps just a few moist crumbs clinging to it. Do not wait for the tops to brown, because the centers will be thoroughly overcooked by then. Let cool completely before frosting.
To make the frosting, place the vegan butter in the bowl of your stand mixer fitted with the whisk attachment. Beat briefly to soften before adding in the confectioner’s sugar, balsamic glaze, and vanilla. Begin mixing on low speed until the sugar is mostly incorporated, pausing to scrape down the sides of the bowl as needed. Turn the mixer up to high and slowly drizzle in non-dairy milk as needed to bring the whole mixture together. Continue whipping for about 5 minutes, until light and fluffy. Apply to cupcakes as desired.