Mumbo Gumbo

No matter what I have to say about gumbo, I’m going to be wrong. This isn’t just my continuous threads of self-doubt pulling my words into misshapen, unsteady forms, but a genuine fact. I did not grow up with gumbo coursing through my veins, learning its ways from my elders, steeped in time-honored traditions. I never had to before going vegan, impossibly picky eater that I was, unswayed by the heavy mix of chicken, sausage, and shrimp. My Yankee roots cultivated no appreciation or basic awareness for the art of gumbo, only a vague impression of it as something thick, dark, and intimidatingly meaty, best left to esteemed bayou-born experts.

What is Gumbo?

Like a game of culinary telephone, my knowledge comes only from stories and photos, books and movies. All that I can say with conviction is that it starts with a roux. That, and the “Holy Trinity” of onions, celery, bell peppers, AKA Creole mirepoix. Blending the traditional foodways of Africa, France, Spain, and Native Americans alike, what you do next depends on your heritage. Some may reach for okra or filé powder for additional thickening capacity, some go straight for the proteins and load it up with everything from seafood to sausage, while still others simply hammer in the spices as if they were trying to kindle an edible inferno. The most succinct explanation for gumbo is that it’s a thick stew; choose your own adventure.

Don’t Fumble the Gumbo!

With that tenuous understanding, I proceeded to make a mockery of this beloved staple. Not intentionally, mind you, but I have a feeling that anyone hailing from New Orleans wouldn’t even glance in the direction of this Frankenstein melting pot. Using vegan sausage is probably the least controversial part of it, and that’s saying something. Swapping olive oil for butter in the roux could very well get me run out of town.

Still, I kept stirring. Once you start making a roux, you have to fully commit, whether or not you know exactly what you’re doing. The color deepens slowly, then more decisively, taking on a toasted, nutty smell that’s even more encouraging than the hue. By the time the broth was in and bubbling away, all the initially disparate pieces seemed to fit together. I don’t expect this version to resonate with anyone who was raised on the real thing, and that’s okay. Ending up with something comforting, hearty, and richly spiced is only part of the goal; paying homage to a dish that holds more history than I can speak for fills me up in a much more meaningful, lasting way.

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Hannah (BitterSweet)1 Comment

How Do You Tofu?

Tofu is one of the greatest American success stories of our era. Bean curd never needed western approval to thrive; it’s been the staple meatless protein of Asian cultures since prehistory. Before it was trendy to eschew red meat, before veganism was a movement, tofu was the linchpin of Chinese imperial cuisine and Zen Buddhism alike. Initially rebuked, then taunted, and sometimes vilified, like any other foreign import, it finally has a place of honor in every US grocery store worth its salt.

We’ve overcome decades of misinformation to put tofu at the center of the plate. Most people now have reached at least some level of acceptance, and hopefully understanding that there’s more than just the bland base it begins life as. With the right seasonings and preparation, tofu can truly be anything you want.

That infinite versatility poses a new problem to tofu newbies: Where does one begin? From stir fries to chocolate mousse, this protein-packed bean cake can truly do it all. As such, I’ve accumulated a substantial number of recipes featuring everyone’s favorite original white “meat.” Here are my best recommendations for diving into the tofu pool… Although not literally. It’s still better eaten than applied topically.

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Hannah (BitterSweet)9 Comments

Protein-Packed Vegan Snacks To Keep In Backpacks

No matter how far my school days are behind me, I’ll never forget the exquisite pain of being stuck in class, stomach rumbling, with nothing remotely vegan-friendly in sight. Even as most campuses are becoming more inclusive, catering to dietary restrictions and allergies galore, we’ve all been there. As a student, you’re tasked with juggling classes, deadlines, and social life, and somewhere in between, you need fuel to keep going. That’s where protein-packed vegan snacks come to the rescue. The best part is that these picks need no prep and little planning. You can toss them in your backpack and take them wherever you go.

Why Protein Matters (Especially for Students)

Think of protein as your body’s repair crew. It helps rebuild muscles, keeps your immune system strong, and even supports brain function. For students, that means better focus, more energy, and quicker recovery from late-night study sessions or gym workouts alike.

Protein has long been the punchline of many vegan jokes, but these wannabe comedians have no idea what they’re talking about. You don’t need to carry around a tub of tofu and no, it’s not a struggle to eat enough protein through plant-based foods. There are plenty of portable, shelf-stable, vegan protein snacks that are perfect for students on the go.

That said, even if you eat all the right vegan snacks and still feel drained, that doesn’t mean you’re doing it wrong. Student life can be overwhelming; when energy runs low and deadlines pile up, some students can benefit from more academic support and, in the middle of a long week, turn to an essay service for help from professionals so they can focus on exams, health, or rest. After all, smart studying isn’t just about what you eat, but also about knowing when to ask for help and managing your workload wisely.

1. Roasted Chickpeas: Crunchy, Savory, Satisfying

If chips and crackers had a smarter cousin, it would be roasted chickpeas. These little legumes pack a serious punch when it comes to protein at around 6 – 7 grams per 1/4 cup. Chickpeas are high in fiber too, so they’ll keep you feeling full longer, which means no more crashing mid-lecture.

They’re available in a ton of different flavors, from spicy sriracha to sea salt and vinegar, and even sweeter options like cinnamon sugar and dark chocolate-covered. You can buy them pre-packaged or roast your own at home. Just season with your favorite spices, pop them in the oven, and store in a resealable bag once cooled.

2. Trail Mix with a Vegan Twist

Trail mix is the OG of packable snacks, a classic as old as road trips and hiking boots. It’s easy to whip up a version that’s plant-powered and protein-rich.

Skip the prepared mixes loaded with dairy-based chocolate or yogurt-covered pretzels. Instead, go for a DIY version with:

  • Roasted almonds, cashews, and/or peanuts, all of which are great sources of protein and healthy fats
  • Pumpkin seeds, aka pepitas, which pack 7g of protein per ounce!
  • Dried fruit like raisins, cranberries, cherries, or apricots for a touch of sweetness
  • Dark chocolate chips or chunks

Toss it all in a small container and you’re good to go. You can mix and match based on what you love most.

3. Vegan Jerky: Meatless and Marvelous

Made from ingredients like soy, seitan, or even mushrooms, vegan jerky has a surprisingly meaty texture and a decent amount of protein, often to the tune of around 10g per serving.

It’s chewy, flavorful, and super easy to carry in your backpack. Brands like All Y’alls Foods, Louisville Vegan Jerky Co., and Primal Spirit Foods offer tons of options, from sweet and smoky to teriyaki and hot & spicy.

Think of it as a savory protein bar, minus the cow and just as satisfying.

4. Nut Butter Packs: Mess-Free and Mighty

Sometimes, you just need a quick hit of protein and healthy fats. That’s where individual nut butter packets come in.

Almond, peanut, and even sunflower seed butter all contain 5 – 8 grams of protein per serving and they’re incredibly filling thanks to the one-two punch of good fats in the mix. Squeeze them straight from the pack or spread them on crackers, rice cakes, sliced apples, or celery sticks, depending on what you’ve got on hand.

Look for brands like Justin’s or RX Nut Butter (double-check ingredients to ensure they’re vegan). They’re compact, mess-free, and don’t need refrigeration.

5. Protein Bars: Not All Are Created Equal

Good protein bars can be lifesavers, but not all are vegan, and some taste like cardboard. Luckily, there are plenty of plant-based options that are both nutritious and delicious. Look for bars with at least 10g of plant-based protein per serving and minimal added sugars. A few of my favorites include:

  • No Cow – These have been my ride or die for over a decade. I still miss the old raspberry truffle flavor, but the chocolate chip cookie dough keeps me going strong
  • Misfits – Most like a conventional candy bar, these are treats that omnivores rave about with equal fervor
  • TRUBAR – You can find great deals on bulk boxes in Costco, and now they make “kids” bars for when you need just a little bite to keep going

Always keep one (or three) in your bag for those days when the dining hall fails you or you’re stuck in back-to-back lectures.

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Hannah (BitterSweet)7 Comments

Endless Einkorn Pastabilities

I very nearly destroyed my stand mixer trying to make einkorn pasta. I’m no stranger to the art of pasta making thanks to a brief but immersive obsession during COVID19, so I had full confidence that this simple experiment would be a wild success.

I was wildly wrong.

Wads of wet, sticky, yet impossibly thick dough clogged the extruding attachment from top to bottom, inexorably stuck in pasta purgatory. No amount of prodding could convince it to come out, nor additional flour, water, or even oil. Only time could heal this wound, letting the einkorn paste dry up to a point where I could chisel it out a few days later. I vowed then and there that I would never make einkorn pasta again. Fortunately for me and you, I don’t have to.

Buy, Don’t DIY

Grand Teton Ancient Grains, my favorite resource for whole grains and the instigators of my whole einkorn infatuation, now make luxurious long strands of einkorn angel hair, spaghetti, and linguine. This stuff is the real deal, made with 100% einkorn semolina and nothing else. No filler, no nonsense. That means they pack a punch, nutritionally speaking, with more than twice the amount of protein as standard white flour pasta. It’s a good thing they’re packed in two-pound bulk bags because I can’t keep my hands off of these beauties.

Bronze Takes First Place

Bronze-cut pasta is the gold standard for quality pasta production, pioneered by the Italians in the 17th century. Otherwise known as trafilata al bronzo, the bronze dies create a rougher surface as the dough is extruded. That means the resulting noodles have a more satisfying bite and are better suited to capturing and holding on to whatever sauces you throw at them. The technique fell out of favor as modern manufacturing demanded faster turnaround times, but the difference is obvious. Modern bronze-cut pasta exemplifies a philosophy of patience and respect for ingredients without having to say a word.

Taste Beyond Compare

While the deep flaxen hue may look like standard whole wheat, the flavor is anything but. Subtly sweet and delicate, there’s none of the off-putting bitterness that the bran of modern wheat can impart. Naturally buttery, honeyed, and slightly toasted, it has a softer, rounder flavor that doesn’t dominate sauces. Einkorn pasta gives you the best of all worlds.

Guardian Angels

Angel hair is typically my last choice when cravings come calling, but this version grants it a massive upgrade on the noodle hierarchy. After a mere two minutes in the water, they’re already supple and ready to serve, yet stronger than the average gossamer strands. Tender without collapsing, delicate without disappearing, I finally understand the enduring appeal of this much maligned noodle.

Spaghetti Theory

Einkorn spaghetti invites a bolder approach. Thicker and more robust, it has the structure to stand up to assertive flavors and sturdier mix-ins without losing its elegance. This is the pasta I reached for when making Dirty Martini Pasta, where briny olives, sharp citrus, and glossy olive oil demand a noodle with both backbone and nuance. Einkorn’s naturally earthy flavor softens the high notes, keeping the dish balanced rather than abrasive. Each bite feels cohesive; salty, silky, and just indulgent enough to honor such sophisticated cocktail inspirations.

Lingering Over Linguine

Wider lengths of linguine possess a certain grounded grandeur. Like slightly flattened ribbons, it has a natural grace that makes it feel composed even before sauce enters the picture. It holds space beautifully, lending a hearty bite to any dish it stars in, and yes, it will easily steal the spotlight. This is the kind of pasta that invites intention, rewarding thoughtful pairings rather than excess.

Eat Like a Rockefeller

That balance made it the obvious choice for making Oyster Mushrooms Pastafeller, a plant-forward nod to the flavors of Oysters Rockefeller. Feathery oyster mushrooms take on the role of velvety seared seafood, bolstered by briny capers and kelp granules, while herbs, aromatics, and richness envelope the whole dish. Al dente linguine entwines in a comforting tangle, paying proper homage to the inspiration without attempting imitation.

While I’m not happy about the original pasta maker mishap, it does give me a greater appreciation for the artistry that goes into a ready-made solution. The difference is knowing when to let go of DIY bravado and trust true craftsmanship. That’s what made Oyster Mushroom Pastafeller possible and ready on a whim, without bringing out the heavy artillery. Grand Teton Ancient Grains delivers einkorn pasta that honors the grain without asking you to wrestle it into submission. Sometimes the smartest move isn’t trying harder, but choosing better.

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Hannah (BitterSweet)4 Comments