BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Mastering the Art of Curry

Ever the skeptic, expectations remained firmly at ground-level right up until the sturdy packing tape was sliced open, revealing a true gem of a holiday gift, securely wrapped in that unassuming cardboard box. Sure, I knew more or less what I was getting when I agreed to investigate the lavish assortment of spices included in the Kitchen Master Curry Kit, but that’s all I had pictured: Loose, uninspiring ingredients, assembled for convenience. Never have I been more pleased to admit being wrong. Complete with a full compliment of pungent, piquant, and bold seasonings, the inclusion of a gleaming stainless steel masala dabba and curry cookbook transform the set into something special. Admiring those exotic flavorings tucked neatly inside their metal compartments, it’s impossible not to feel a growing hunger for some new kitchen experimentation.

Lifting the lid yields a fresh cascade of intoxicating spice aromas, shifting and mingling in different ways with every breath. Even without the colorfully illustrated cookbook, packed with more tempting suggestions than your average Indian takeout menu, any curious cook would be powerless to resist this savory siren song. Granted, the cookbook is not vegan nor does it make any allusions of being so, but it does include helpful notations for those conscious of gluten, plus an indication of spice levels to better suit individual preferences. What it succeeds in beautifully is simplifying essential Indian dishes that are all too often misinterpreted with generic “curry powder,” rather than the nuanced blend of spices that provide their true character.

For the first time ever, my biryani rice (otherwise referred to as “Spicy Rice“) actually tasted like something I might get from a restaurant. The secret ingredient seems to be whole fenugreek seed, an addition that had never before graced my spice pantry. For the true novice, online video tutorials are there to hold your hand, ensuring success for cooks of all skill levels.

Discovering the foundation of classical curry seasonings unlocks a whole world of flavor, no matter what sort of diet the guidebook is written for. Easily adapting the recipe for kefta kebabs (“ground beef or lamb kebabs“) to employ homemade seitan rather than meat, those bold spices shone as brightly as ever in my veganized rendition. Paired with a quick and easy tahini sauce, it could have rivaled any restaurant offerings, if I do say so myself. They may not be the most beautiful of kebabs, but they sure do make up for their lacking visual impressions with an abundance of fragrant, spicy flavors that positively dance on the tongue.

Since it’s the season of giving, consider the Kitchen Master Curry Kit a prime option for any food lover on your list. In case you need further convincing, the whole bundle is currently on sale in the official online store, and I have an additional discount to share with you, my spicy readers. Enter the code “Q5GBI6501A5B” for an extra $11.50 off; enough to easily justify a purchase for someone you love, and perhaps for yourself, too.


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Planting the Seed to Sweet Success

Milk candy, milk jam, dulce de leche, or just plain caramel: Comparisons are easily made, but thick and creamy cajeta is truly a step above all the other simple burnt sugar toppings out there.

Inspired by Brian Huston, my take on this classic milk confection is a modern departure from the typical goat milk base. He is a BlueStar All-Star chef, so I knew this basic formula would be the best place to start my recipe experiment. (In case you don’t know about BlueStar, they are makers of restaurant-quality kitchen appliances for the home chef. They are based in the U.S. and can offer lots of great customization options! Click here for more information.)

Rather than just swap out the milk for a standard non-dairy alternative, I wanted to start from scratch with whole sunflower seeds. Why sunflower, of all things? I’ve found them to be fairly neutral in flavor when raw, and by using the whole seed, the resulting blend would be plenty rich from those natural fats- No need to add any oils to compensate for a leaner dairy-free drink.

Cajeta takes a bit of patience to perfect, but very little actual work. It’s kitchen alchemy at its best, seeing that pale, unexciting liquid transform into a thick, decadent, caramelized topping. In fact, mine became substantial enough to even use as a spread once fully cooled. Although it was highly tempting to use this golden milk jam as an indulgent new peanut butter sandwich filling, I took Mr. Huston’s suggestion in making a sweet cajeta sundae instead.

Of course, I substituted additional sunflower seeds for the recommended peanuts, since it only seemed right to match. It may be tough to see the pool of cajeta at the bottom of the glass here, but the beauty of this caramel accompaniment is that a little bit really does go a long way! No matter how you drizzle or slather it on, it’s hard to go wrong with such a versatile dessert topping.

Girasol Cajeta (Sunflower Caramel Sauce)

4 Cups Warm Water
1 Cup Raw Sunflower Seeds
1 Cup Granulated Sugar
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
2 Teaspoons Vanilla Extract

Combine the water and sunflower seeds well in advance, and allow the seeds to soak for about 4 hours. This will soften them and allow them to blend much more easily than if they were simply raw. Transfer the mixture to your blender, and thoroughly puree until perfectly smooth. If you’re using a lower-powered machine, pass the resulting sunflower milk through a sieve to catch any remaining grit, discarding the solids.

Pour the fresh sunflower seed milk into a large stock pot and introduce the sugar, cinnamon, salt, and baking soda. Whisk thoroughly to incorporate before setting the pot over medium heat on the stove. Slowly bring the mixture up to a boil, whisking periodically. Keep a close eye on the mixture at this point, because it can go from inactive to an overflowing bubbly mess in two seconds flat!

Reduce the heat to medium low and continue cooking at a gentle simmer, whisking frequently, as the milk cooks down and gradually darkens in color. After about 30 minutes, it will be especially important to keep stirring so the milk doesn’t burn on the bottom. Be sure to scrape the bottom and sides of the pan to prevent anything from sticking. Add in the vanilla extract at this point.

After another 30 – 40 minutes, the mixture should be a deep amber brown and thick enough to coat the back of a spoon. Remove the pan from the heat and cool for at least 5 minutes before serving, or let cool completely before storing in an air-tight container. Stashed in the fridge, the cajeta will keep for up to 2 weeks.

Makes About 1 Cup

Printable Recipe

This post was sponsored by BlueStar. All opinions, photos, and recipes are completely my own.


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Earthy Elegance

As an avid baker and dessert-lover, it may come as a surprise that the greatest indulgence I can think of is eating something sweet that I didn’t make myself. While I enjoy the process and crave the creative control that starting from scratch always brings, a truly decadent experience is one that doesn’t require any work. Although I always get exactly what I want when I make my own birthday cake, I must admit that there are times when I wish I could just sit back and relax, leaving the heavy whisking to someone else. That’s precisely where Earth Cafe comes in, online purveyors of fully prepared, ready-to-eat, raw, vegan cheesecakes. It’s the stuff that dreams are made of, especially for a vegan eater who grew up in the days of cardboard bran muffins being peddled as “dessert,” for lack of better options. Balancing out wholesome ingredients with decadent flavors, the result promises to impress all palates. There truly is a taste for everyone, and I was lucky enough to snag a bite of four popular flavors.

Impeccable, perfectly applied ultramarine stripes adorn the top of the Find Your Thrill on Blueberry Hill Cheesecake. Whole berries rest near the bottom, adding a punch of fresh, full-bodied berry flavor while the cheesecake base remains fairly plain. Lacking in typical cheesecake tang, I might describe it more as a somewhat firmer cream pie instead. It may be the most visually striking of the bunch, but I felt it left the most to be desired in tasting.

Pale, dusty pink and redolent of vanilla and berries, Strawberry Fields Forever Cheesecake bears a strikingly bright, fresh flavor, just as promised. More of a custard consistency than traditional cheesecake, the soft bite was perfectly silky-smooth and creamy. Incredibly rich, even I could only manage half a slice at most before reaching my limit, and I don’t mess around when it comes to the last course of a meal. Most regrettably though, it was stunningly, almost stupefyingly sweet. It comes as an initial shock to the system, tasting almost like a wedge of berry frosting at first taste, especially after a savory supper. For those who would rather a candy than a cake, this might just deliver exactly that sensation.

Things got much better from here on out. Adorned with graceful decorative swirls, Rockin’ Raspberry Cheesecake definitely had a rhythm and jive all its own. Super sweet raspberry flavor infused this slice, much like homemade jam. The intact raspberry seeds are actually a nice touch here, adding some textural interest and reinforcing the fresh, raw concept, all while managing to make themselves sparse enough to resist sticking in your teeth.

For me, the sleeper hit of the batch was the unassuming Who’s Your Daddy? Carob Mousse Pie. Slightly firmer in texture than the other slices, it isn’t some sad attempt at replacing chocolate, but a whole new world of flavor, complex and delicious in its own right. Tasting primarily of dates and caramel, with warm, woodsy notes reminiscent of chicory to round the whole slice out, it could convert a carob-hater with ease. All it needs is a light sprinkle of flaky sea salt to really take this treat over the top.

Since I do work with dessert so often and have developed some strong opinions on the matter, I would definitely suggest that these assessments be taken with a pinch of salt (perhaps literally, too.) Your mileage may vary, especially when it comes to your level of preferred sweetness. The only way to find out for sure is to give Earth Cafe a taste for yourself! Enter the coupon code “SAVE15” at checkout to snag- You guessed it- a 15% discount off your order.

From one baker to many others, there is no shame in indulging in a prepared dessert, especially when it’s as good as any one of these luxurious slices.

These product were provided by the manufacturer free of charge for the sake of this review, but I was not paid for my time or opinions.


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Prepare for the Worst, Expect the Best

As the holidays grow closer by the minute, everyday meals can sometimes take a backseat to party planning. Thankfully, Nava Atlas is here to save the day, or at least the dinner, with a guest post sharing some handy tips on meal planning. This is only the tip of the iceberg when it comes to the breadth and depth of the kitchen wisdom packed into Plant Power. For more advice, and of course, more delicious recipes than a hungry eater could imagine, you simply must check out the book for yourself.

As an early holiday gift, Nava and her publishers have kindly offered a copy to give away to one lucky reader. To log your bid, all you need to do is read through these prime tips below and add your own meal planning pointers, or perhaps your favorite meal to prep in advance, in the comment section. As per usual, make sure you leave your name and email in the appropriate boxes. This giveaway is only open to those with US addresses. You have until Friday, November 28th at midnight EST to enter.

And now, without further ado, take it away, Nava!

7 Simple Meal-Planning Strategies for the Plant-Based Kitchen

Here are some of my tried-and-true meal-planning tips for making cooked-from-scratch meals a daily reality, even after the most exhausting days. You’ll find much more detail on how to accomplish all of these strategies, plus lots more of these kinds of tips in Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas, from which this was adapted (©2014, published by HarperOne, reprinted by permission). Photos by Hannah Kaminsky. Back when my kids were growing up and I still was in the midst of the classic juggling act, I was a lot more disciplined about meal planning. I found that it really did buy me time and sanity. For our family of four, I planned three meals per week. If I made ample quantities, I could count on leftovers for three more dinners. And leftovers can always be tweaked so that they’re slightly different the next day. For example, today’s salad can be tomorrow’s wrap; tonight’s soup-and-wrap dinner can become tomorrow’s soup-and-vegan-quesadilla dinner. What do you see as your ideal meal-making style? Decide whether you want to make different meals every night or most nights and rotate them through the season or whether you want to try the three-meals-with-leftovers strategy. If you want to be a seat-of-the-pants cook, more power to you. For that kind of spontaneity, you’ve got to have an especially well-stocked pantry and fridge as well as the imagination to look at a bunch of ingredients and envision what they can become.

  1. Plan three full meals for each week. From those meals, you can plan two nights of leftovers, which makes life easier—though this is challenging if you have hungry teens or athletes at home. Don’t think of leftovers as boring. They can be repurposed in ways that might not make it into the culinary hall of fame, but with a few tweaks they can be as tasty as the original preparation. For instance, leftover chili can become Cincinnati chili mac.
  1. Plan meals before going shopping. Planning your meals before you go food shopping will ensure that you don’t waste time, money, and energy running back and forth to the store all week. A mere twenty to thirty minutes of meal planning per week will simplify your life immeasurably, especially if you have a tight schedule, young children, or both.
  1. Plan meals after going shopping. What? Didn’t I just say to plan meals before going shopping? Sometimes it’s good to think outside the box. When farm market or CSA season is in full swing—or during the summer and fall harvest season in general—and you’re getting basket loads of fresh produce, it may be wiser to retrofit your meal plans to your fresh food finds.
  1. Prepare a few basics for the week ahead. On whatever day or evening is the most home- centered, prepare a few basics for the days ahead. Sunday afternoons and evenings are ideal as you’re looking to the coming week, but do whatever is good for your schedule. Even the simplest things can ease weeknight meal preparation immeasurably.
  1. At least once a week, prepare a big one-pot or one-pan meal. This kind of meal can stretch to cover at least two nights. Such meals include hearty soups and stews, bean dishes, abundant pastas, and casseroles. You’ll find many such recipes later on in this book. Double the quantities if you need to, especially if you have a large family. Then you need little more than salad and fresh whole-grain bread to accompany the meal.
  1. Develop a weekly repertoire. Make slight variations on your standard recipes each week so that meals don’t get boring. For example, Friday dinner has long been a pizza and salad meal, but within this basic framework, there are endless variations!
  1. Create a seasonal repertoire. An alternative to a weekly repertoire is a seasonal repertoire, consisting of ten or fifteen basic meals that you like best. These ten tasty meals— one for each weeknight for two weeks—are repeated as needed throughout the season. Weekends can bring a heavenly leftovers buffet. That doesn’t sound too daunting, right?

UPDATE: The entry period has now ended and with the help of my favorite random number generator, a winner has been chosen…

Lucky commenter number 6 happens to be Terri Cole! Congratulations Terri, and thank you so much to everyone else who shared their smart, thoughtful, and helpful meal planning tips. Stay tuned for the next big giveaway, coming up soon!


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Delicata Delicacy

Have you ever seen a better vegetable for stuffing than the humble delicata squash? Each perfect yellow and green-striped edible tube becomes an ideal vessel for every sort of filling imaginable, no matter how you cut or cook it. I’m no stranger to the concept, but all sorts of inspiration has steered my seasonings in an entirely different direction since those first filled squash emerged from the oven.

Allow me to introduce to you a prime candidate for your new Thanksgiving main dish, replete with a very posh-sounding beluga lentil filling. Sparkling like legume caviar within their roasted golden delicata containers, these particular lentils eschew the typical autumnal spices found on every festive table in favor of more worldly flavors. Infused with an aromatic blend of cumin, mustard seeds, and jalapeno, this entry is guaranteed to spice up the traditional feast. Spiced rather than spicy, it’s designed to suit a wide range of palates, subtle enough not to offend those who appreciate less heat but want abundant umami to savor on their plates.

Complimenting that distinctive piquancy is a creamy cashew-based raita, replete with cooling mint leaves and crisp diced cucumber. Don’t even dream of skipping it; that rich final flourish ties together the meal, elevating the dish into something truly memorable. It’s the kind of surprisingly easy dinner that eaters will rave about for years to come, but by all means, don’t just save it for an annual event. Stuffed delicata are delightful all autumn and winter, if not beyond those seasonal boundaries, too.

Like all the best Thanksgiving dishes, stuffed delicata are rock stars for prepping in advance and waiting patiently until their solo arrives. Bake and stuff them as written, cover the casserole dish with foil, and simply reheat in a 350 degree oven for 10 – 20 minutes when the party begins.

Beluga Lentil-Stuffed Delicata Squash

2 Medium Delicata Squashes (About 1 Pound Each)

Lentil Stuffing:

2 Tablespoons Olive Oil
3 Shallots, Finely Diced
1 Jalapeno, Seeded and Finely Diced
1 1/2 Teaspoons Whole Cumin Seeds
1 1/2 Teaspoons Whole Mustard Seeds
1 Cup Dry Beluga Lentils
2 Cups Vegetable Broth
2/3 Cup Full-Fat Coconut Milk
1 Tablespoon Balsamic Vinegar
3/4 – 1 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper

Cashew Raita:

1 Cup Raw Cashews Pieces, Soaked for About 4 Hours
2 Tablespoons Fresh Mint Leaves, Roughly Chopped
3 Tablespoons Lemon Juice
1/4 Cup Water
1/2 Teaspoon Salt
2 – 3 Persian Cucumbers, Finely Diced

Although it’s the last addition to your stuffed squashes, it would be wise to prepare the cashew raita first so that it’s ready to go when you are. Thoroughly drain your soaked cashews and toss them in your blender along with the chopped mint, lemon juice, water, and salt. Puree, pausing to scrape down the sides of the canister with a spatula as needed, until completely silky-smooth. This process may take longer if you use a lower-powered model, but stick with it; that creamy texture is important for successful raita. Once perfectly velvety, stir in the cucumber pieces by hand. Store in an air-tight container and keep refrigerated prior to serving.

For the filling, heat the olive oil in a medium pot over moderate heat before tossing in the diced shallots and jalapeno. Saute until translucent before introducing the cumin and mustard seeds next. Cook until the vegetables are lightly caramelized and the entire mixture is highly aromatic. Add the lentils and broth, cover, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for about 30 minutes when the lentils become tender. Add the coconut milk, vinegar, and salt and pepper to taste. Keep the pot partially covered and simmer for an additional 5 – 10 minutes, until the final liquid addition has been absorbed. Cover and keep warm.

Meanwhile, as the lentils cook, preheat your oven to 375 degrees. Cut both squash in half lengthwise and scoop out (but reserve) seeds. Place each half with the cut sides down on a lightly greased baking sheet and bake for about 30 minutes, or until a fork easily pierces the flesh. Remove from the oven and let cool for at least 5 minutes before handling.

Reduce the heat to 250, toss the reserved seeds with just a splash of oil and a pinch of salt, and roast for just 10 – 20 minutes, stirring frequently to prevent them from burning. Once golden and crisp, let them cool completely.

To complete the dish, flip the roasted delicata squashes up to turn them into edible boats and spoon the warm lentils inside. Serve the cashew raita alongside for guests to top their squashes as desired, and finish with a sprinkle of roasted seeds.

Makes 4 Main Dish Servings; Cut the Halves in Half for 8 Side Dish Servings

Printable Recipe


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Red, White, and Sweet All Over

As I’ve found to be true for other bloggers, a quiet front on the wide open internet usually means frenetic activity behind the scenes. Although poor little BitterSweet may not be the beneficiary of all the daily food prep and photography, the oven hasn’t even had a chance to cool down for a moment in the past week.

Considering the skyrocketing popularity of red velvet cake, I was eagerly awaiting an opportunity to re-examine this classic confection and infuse it with a fresh palate of new flavors. That occasion lined up perfectly with the changing seasons, dropping the inspiration to add cranberries right into my lap.

The recipe for this alluring Cranberry Red Velvet Cake can be found on Go Dairy Free. In case you were looking for a prime Thanksgiving dessert that wasn’t the same old standard pumpkin pie, consider your search complete. A seasonal treat with its own bold style, it would be simple enough to convert the cake into a more everyday affair by turning it into cupcakes, too.

Elsewhere, my nearly ancient Pumpkin Bread Pudding recipe got a little facelift over on VegKitchen. First born from the oven about seven years ago, it was due for a small revamp in the writing department, and a big overhaul in the photography department. While the formula was solid before, it’s a knock-out, no-fail winner now, with some much more attractive visuals to boot.

The days may be growing darker and colder, but I’m just getting warmed up. There are a whole lot more sweet (and savory) treats to come soon!


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Smutty Spores

Halloween is upon us once again, bringing with it an endless buffet of “creepy” eats and other grotesque delights. Spaghetti worms and grape eyeballs are perhaps some of the most infamous edible gags, but more modern cooks have become increasingly creative with their monstrous recipes. Bloody fingers are a personal favorite, closely followed by the ever-tempting molded gelatinous brains. It’s easy to whip up a fairly horrific dinner party with a few crafty tricks, but I’m here today to tell you that these examples are all child’s play. If you want to really horrify, disgust, and alarm your Halloween party guests, you need to pull out the big guns and employ one ingredient that looks truly evil. Crack the tin can open to unleash the aroma of mild sewage, revealing the black, inky slug within. If it were smooth and consistent, that would be one thing, but oh no- We’re talking about a chunky, irregular texture like something already partially digested, gently fermenting in its own juices.

What on earth am I talking about, you ask? None other than huitlacoche. Evil only in appearance and not in content, it’s actually a fungus that grows on corn, which explains where it gets the alternative nickname of “corn smut.” Aficionados compare the flavor to that of black truffles, going to all ends of the earth to source these strange spores. It’s almost impossible to find them fresh unless you live very close to Mexico or California, but every now and then, one stray can will pop up on local grocery store shelves, and curiosity finally got the best of me during this particular witching hour.

I tried in vain to photograph the contents of that fateful can, but for the sake of retaining any decent readership, it would be irresponsible to post such a vile image on a food blog. If you can’t take my word for it, then I implore you to take the fate of your stomach in your own hands and click through here. I’ll spare you the goriest details, but it honestly does look like rotting entrails mashed into sludgy excrement.

Mmm, aren’t you getting hungry for this recipe coming up?! Wait, before you run away, I promise it gets much more appetizing from here on in!

Using fresh corn as the base and inspiration for the the dish, huitlacoche plays a starring role without imparting its truly evil ways. Swirled mischievously atop this golden bowl of creamy soup, the color contrast is striking, perfect for a bit of elegant Halloween fun. Transformed by simply tossing the whole fungus mixture into the blender, it becomes much more palatable once its textural shortcomings are literally smoothed out. Although I would hardly say it reaches the pantheon of flavor that true truffles can claim, it does lend a pleasantly earthy, perhaps even slightly smoky flavor to this sweet corn velouté. An effortlessly arresting first course for any meal, the mystery of that jet-black garnish adds to the allure almost as much as the taste itself.

For the less adventurous, you have my permission to omit the evil fungus spores and enjoy a simple, comforting bowl of plain corn soup instead. It won’t be half as much fun to serve, but it will be just as delicious.

Evil Corn Soup (AKA, Corn Smut Soup)

3 Tablespoons Olive Oil
1 Medium Yellow Onion, Diced
1 Roma Tomato, Diced
1 Teaspoon Salt
2 Cups Vegetable Broth
1 Tablespoon Light Agave Nectar
12 Ounces (About 2 1/2 – 2 2/3 Cups) Fresh or Frozen Corn Kernels
1/3 Cup Hulled Hemp Seeds
1 Tablespoon Lime Juice
1/2 Teaspoon Smoked Paprika
1/4 Teaspoon Turmeric
1/4 Teaspoon Ground Black Pepper

Huitlacoche Swirl:

1/4 Cup Soup [Above]
1 7-Ounce Can Huitlacoche

To Finish:

1/2 Cup Fresh Snipped Chives

In a large stock pot set over medium heat, sauté the onion and tomato in olive oil for 10 minutes, or until onions are translucent. Add salt, broth, tomatoes, and agave. Reserve 1/2 cup of the corn kernels, and add the rest into the pot as well, allowing the whole mixture to simmer for 15 minutes. Transfer the vegetables to your blender, along with the hemp seeds, lime juice, and spices. Blend on high until thoroughly pureed and perfectly silky-smooth. Pass the soup through a sieve if you’re particularly stringent about the consistency, or if your blender isn’t quite as powerful as one might prefer. Return the soup to the pot, leaving 1/4 cup of it in the blender to make the huitlacoche swirl, and allow it to come back to the bring of boiling. Toss in the remaining whole corn kernels and once it’s nice and hot, it will be ready to serve.

To complete these delightfully evil bowls, dump the entire contents of the canned huitlacoche into your blender where the reserved soup should still be waiting. Blend until completely pureed, pausing to scrape down the sides of the blender if needed to incorporate everything.

Divide the soup between four bowls, and drizzle in a spiral of the huitlacoche puree. Swirl a toothpick through the mixture to further enhance the evil effect. Top with freshly snipped chives and enjoy while piping hot.

Makes 4 Servings

Printable Recipe

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