Tag: Whole Foods

Healthier For The Holidays

Traditionally a time of socially acceptable gluttony and excess, holiday indulgences are an important part of the season, within reason. There’s room for plenty of treats while still making space for some smarter choices. It’s been my distinct pleasure to create some more wholesome options for the winter festivities as part of my partnership with Kim Murphy at Simply Plant Based Kitchen.

Tasked with creating weekly recipes using only whole foods that are oil-free, refined sugar-free, and low-sodium, it’s been an inspiring undertaking that’s helped me eat better at the same time. Proof positive that you can have all the flavors you crave without the junk, I’m thrilled to share some of the best seasonal dishes to help facilitate a healthier, happier holiday season for all.

Cranberry Cheese Ball

Kick off your holiday party with a show-stopping starter! In this twist on the southern staple, creamy cashew cheese meets fresh cranberries simmered in orange juice, turning the soft spread a jolly pink color. Crusted with crisp pistachios and pomegranate arils, each bite is a little bit sweet, tart, and richly savory. It’ll be hard to leave room for the main meal when the appetizer is this compelling!

Gingered Butternut Squash Soup

Warming from the inside out, a steaming bowlful of butternut soup is just what the doctor ordered, even when you’re feeling perfectly well. Roasting the squash caramelizes the natural sugars, bringing out a greater depth of flavor while enhancing the velvety texture once blended. If you’re spice-sensitive, you might want to start with half as much ginger to be safe; you can always add more to taste.

Shredded Brussels Sprouts Salad

Everyone loves roasted Brussels sprouts, but have you tried eating them raw? Finely shaved into gossamer shreds, they form the crisp hearty foundation of this ode to autumn’s bounty. Combining juicy pears, crunchy toasted pecans, and bursts of tart pomegranate arils, a hint of orange zest adds a refreshing citrus note, making this salad a perfect balance of sweet, savory, and tangy.

Baked Latkes

Meet the healthiest, tastiest latkes ever! Although the miracle of the Hanukkah lights is all about oil, it’s entirely possible to celebrate without a single drop. Baked and not fried, these latkes are crispy around the edges and soft in the center, almost like little hash brown pancakes. Made with zero grease and no mess in the oven, they’re a modern miracle in and of themselves.

Cranberry Banana Bread

Banana bread never goes out of season, a perennial favorite that’s infinitely adaptable. Fresh cranberries dress up this humble loaf in autumn’s finest fashion, adding tart flavor to contrast the moist, maple-sweetened crumb. Sparkling with warm cinnamon and ginger, each slice is a cozy reminder of fall, perfect for enjoying with a cup of tea or sharing with loved ones during those chilly afternoons.

Pumpkin Bread Pudding

Warm, creamy, and comforting, bread pudding is the perfect dessert to ward off those autumn chills while celebrating the season’s bounty. Infused with the goodness of pumpkin and sweetened entirely with dates, this version is as satisfying as it is soothing. Consider this your invitation to customize your bread pudding to better suit your personal tastes; apple pie spices or chai spices would be delightful to swap in for this classic combo, and a handful of chocolate chips or dried fruit would certainly be welcome, too.

Peppermint Crunch Bark

Homemade peppermint bark is one of the best crowd-pleasing sweets, crafts to make with kids, and last-minute gifts, all wrapped up in one bite-sized package. All you need is chocolate and peppermint extract to make it happen! Give your bark more bite this year by incorporating crispy rice cereal and cacao nibs, creating a texture that’s both lighter and more satisfying. It’s an easy and fun treat that everyone will love!

Hannah (BitterSweet)4 Comments

Stock Up on Strawberries

Nothing serves as better inspiration for new recipes than abundance, or if I’m the one grocery shopping, overabundance. With extra ingredients on hand, it’s easier to experiment a bit beyond your comfort zone, while still getting your fill of the classic preparations. Always wanted to try something new, but find the standby recipes irresistible?

Well, you have no more excuses when piles of fresh produce are staring you down, demanding attention before they take over the kitchen. This is precisely the situation I’m expecting with strawberries as the star, because Whole Foods Markets across the country are gearing up for a blowout one-day sale tomorrow, Friday the 19th, on organic strawberries. At only $1.99 per pound, down from their regular price of $4.99, you would have to be crazy to walk out of that store without at least two or three punnets, minimum. I know I’ll be stocking up!

Maybe I’ll see you there, because at the Fairfield, CT location from noon to 2:00, I’ll be demonstrating one of my favorite pie recipes, a Roasted Strawberry Tomato Galette, along with some pie tips and tricks to help you make the most of your berries. As if that wasn’t exciting enough, Whole Foods Market has very generously offered to include a voucher for 1 free pound of strawberries with the purchase of one of my books, or the pre-order of Easy as Vegan Pie. This offer is valid only at the Fairfield store, but if you’re in the area, that’s all the more reason to make a special trip and stop by.

This is the perfect opportunity to use vast quantities of strawberries and create a stunning summer pie, which is why I know I won’t be able to stop rolling out the dough when I get home. My Strawberry-Kiwi Pie from Vegan Desserts has been a rare treat throughout the years, only emerging periodically, as the strawberries tend to be quite a splurge. Finally, I don’t need an excuse to indulge!

Though currently out of print, Vegan Desserts is being refreshed in paperback format as we speak, due for a triumphant return to bookstores this coming November. Since I would hate to leave you hanging without a copy, at the height of this strawberry sale, consider this pie a small taste of what’s to come.

Yield: Makes 8 - 10 Servings

Strawberry-Kiwi Pie

Strawberry-Kiwi Pie

This is not your grandmother's strawberry pie. It may look similar, and it may include the same ruby red berries, but by inviting those fuzzy kiwis to the party, you'll end up with an entirely different (and entirely delicious) beast.

Prep Time 30 minutes
Cook Time 45 minutes
Additional Time 30 minutes
Total Time 1 hour 45 minutes

Ingredients

Crust:

  • 2 1/2 Cups All-Purpose Flour
  • 1 Tablespoon Granulated Sugar
  • 1 Teaspoon Salt
  • 1 Cup Vegan Butter, Chilled
  • 1 Teaspoon Apple Cider Vinegar
  • 4 to 6 Tablespoons Ice-Cold water

Strawberry-Kiwi Filling:

  • 3 Medium Kiwis
  • 2 Cups Fresh Strawberries, Sliced
  • 1 Tablespoon Lemon Zest
  • 1/2 Cup Granulated Sugar
  • 1/4 Cup Tapioca Flour
  • Pinch Salt

Instructions

  1. The crust for this pie is made like an traditional pie crust; Start by combining the flour, sugar, and salt in a large bowl. Cut the vegan butter into small cubes and add it into the dry mix, tossing to coat. Using a pastry cutter or fork, cut the butter into the flour until you achieve a dry, crumbly mixture with lumps about the size of pebbles or peas. You can also pulse all of these ingredients in your food processor to speed the process along, if desired. Pour in the vinegar, and add the water one tablespoon at a time, continuing to mix or pulse until it just comes together into a cohesive ball. Wrap the dough in plastic and chill for about 30 minutes before working with it further.
  2. Divide the dough into two pieces, returning half to the fridge for the time being and placing the other half onto a lightly floured surface. Sprinkle additional flour over the top to prevent it from sticking, and roll it out to a thickness of about 1/8 inch, making it into a round shape at least 10 – 11 inches in diameter. Carefully fold
    it into quarters, without pressing down, and quickly move it into a lightly grease pin tin. Place the point of the folded dough in the center, and very gently unfold the sides so that it fills the pan, using your fingers to press it in evenly. Cut the excess dough away from the sides and add it into the second half sitting in the fridge. Place the whole pan in the fridge as well.
  3. Now you’re ready to preheat your oven to 350 degrees.
  4. The filling is very easy to make and comes together quickly. In a large bowl, combine the kiwis, sliced strawberries, and lemon zest. Sprinkle on the sugar, tapioca flour, and salt over the top and toss to combine, thoroughly coating the fruit. Move all of the fruit filling into your prepared crust and set aside.
  5. Take the remaining dough out and roll it out to the same thickness, cutting it into 1/2 inch wide strips. Arrange it in a lattice design over the top of the pie and crimp it by pinching it to the edges. Bake at 350 degrees for 45 – 55 minutes, until the crust is golden brown and the fruit is bubbling away. Let cool completely before slicing or else the juices will run out.

Notes

*To easily peel kiwi fruits, cut off both ends with a paring knife and starting from one of the cut sides, insert a spoon just under the skin and twist the kiwi so that the spoon goes all the way around the circumference of the fruit. Repeat the process on the other end, and the “meat” of the fruit will simply pop out.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 355Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 49mgSodium: 374mgCarbohydrates: 44gFiber: 2gSugar: 15gProtein: 4g

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 estimations.

© Hannah Kaminsky
Cuisine: American / Category: Pies and Tarts

Hannah (BitterSweet)56 Comments

Spring Cleaning

Spring, at long last.  I can’t help but sigh a bit when I say those words out loud; The sun suddenly seems just a shade brighter, the day, a few minutes longer, just because the calendar officially declares it the vernal equinox.  It’s as if winter had become an a weight that is now being lifted from my shoulders.  The wind may still have a bite to it, and the trees still look as barren as dead twigs, but I know that it really is spring, that there truly is an end in sight to this harsh, difficult period of time.

Marking the occasion, making certain that this is the point of no return, the change of a bad pattern, I couldn’t help but indulge in a quick bout of spring cleaning before heading out to work.  So deep and cluttered is my closet that a true cleaning could easily require a full week, minimum, and so neurotic is my need to organize that that time could easily stretch out into a month; it was a safer bet to start in the kitchen.  Rifling through the refrigerator, there were plenty of old odds and ends that were in sore need of attention… Although for too many, that attention came a bit too late.  Out went the tubs of moldy sweet potato puree, and a cup or two of grayed fruit juice went down the drain.  Such a shame that these things went to waste, but better to remove them before they become toxic.

Poking through the freezer after the worst of the fridge had been taken care of, it was like opening up a long-buried treasure chest, brimming with delights waiting to be discovered.  It was there, beneath bags of rock-solid cherries and peas, that I found one ghost from the past, still shining with potential.  Yes, I had forgotten about it completely, but it all came back to me in a flash; It was the other half of the danish dough I made for a Daring Baker challenge, many moons ago.  Defrosted and rolled out thin, I was overjoyed that it bounced back just as a fresh, tender dough ought to.

Lacking the time to bake off a large braid, individual danishes seemed to fit the bill just fine.  For filling, it was only natural to reach back into the fridge and use up what had been sitting there for far too long, waiting for the right use- Pomegranate juice!  As much as I love the stuff, I could never drink it plain, and it typically gets diluted when baked into things, making it difficult to taste in the finished product.  Indeed, it would be a perfectly prominent flavor to poach pears in instead, making for a sweet and tart topping to my little pastries.

Easy as can be, the pomegranate-poached pears were sliced thin and laid over unbaked pastry, and fired off in the oven for a few minutes.  Still warm, the flaky crust cradles that juicy fruit filling, just sweet enough to satisfy, but definitely something that one could easily get away with calling breakfast.  Best of all, you don’t need any frozen danish dough to enjoy it, either as those poached pears alone are delicious all by themselves… But a bit of caramel or chocolate sauce over the top wouldn’t hurt, either.

Yield: Makes 5 Servings

Simple Pomegranate Poached Pears

Simple Pomegranate Poached Pears

Elegant yet effortless, these poached pears are simmered in pomegranate juice with a hint of orange zest for a vibrant, jewel-toned dessert. Serve them warm or chilled because either way, they’re a stunning finish to any meal.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 3 Cups 100% Pomegranate Juice
  • 1 Cup Granulated Sugar
  • Zest of 1 Orange
  • 5 Firm but Ripe Pears
  • 1/2 Lemon

Instructions

  1. Combine the pomegranate juice, sugar, and orange zest in a medium-sized pot and set it over moderate heat.  Stir occasionally until the sugar has dissolved.  Meanwhile, peel the pears and rub the exposed sides with the wedge of lemon, to prevent browning.
  2. Place the naked pears into the pot, partially cover the pan, and simmer over low heat for approximately 25 – 30 minutes. If the pears aren’t completely covered by the liquid, you should turn them ever 10 minutes so that they cook evenly. When they’re done, they should be tender enough that they just barely resist the prick of a fork.
  3. Serve warm, or let them cool completely, refrigerate for a few hours, and serve chilled on a warm spring day.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 272Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 15mgCarbohydrates: 69gFiber: 2gSugar: 65gProtein: 1g

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 estimations.

© Hannah Kaminsky
Cuisine: French / Category: Miscellaneous Desserts

 

Hannah (BitterSweet)48 Comments