Sanctuary Omelet from Sanctuary Bistro
Maple Baked Beans with Sunny Side Fried Tofu from Sanctuary Bistro
Ranchero Tofu Scram with Biscuits and Fruit from Urban Fish
Rosarita Scramble From Saturn Cafe
Socca Crepe from Grease Box
Sourdough Beignets with Prickly Pear-Strawberry-Rhubarb Jam from Millennium
Tofu Scramble with Hash Browns and Toast from Vault Cafe and Restaurant
Chickpea Frittata from Seed + Salt
“Like a Vegan” Ratatouille Crepe from Galette 88
Chocolate is a gift that is always in style, matches with everything you already own, and always fits. It should come as no surprise that it’s the Valentine’s Day token of choice, ranking well above the typical flowers, cards, and unintentionally tragic stuffed animals. Let’s keep it that way, and let’s keep it classy, folks. No dollar store mockolate to show your sweetheart how bad you are at planning ahead, please. Considering the explosion of high-quality options now on the market, there’s no excuse not to go the extra mile to seek out something special. Those efforts to find a truly transcendent box of cacao decadence will be repaid in full with just one bite.
Amore di Mona is part of the new wave of contemporary chocolatiers that stands apart from the rest. Committed to producing exceptional treats that can be enjoyed by all, every exquisite morsel they produce is vegan and gluten-free.
Even the gold wrapping and immaculate box of the Connoisseur Collection exudes opulence and indulgence. It’s clear from square one (no pun intended) that these are no average candies. Impeccably molded, dipped, and decorated, each piece glistens in the sunlight and snaps firmly under pressure. Seven entirely unique flavors are included in the assortment, ranging from solid chocolate hearts with various accouterments to dipped and drizzled caramels. Unsurprisingly, the chocolate itself is exceptional: Dry, smooth, intense dark chocolate, but not the least bit harsh, it’s very easy to eat without risking either palate fatigue or a sugar coma.
Finding good vegan caramels can still be challenging at best, but this box may very well end the search. Each “caramela,” as they are called, possesses a firm bite, soft chew, and subtly nutty, toasted sweet flavor. Although I must admit that I found myself craving a tiny extra pinch of salt at times, there’s really little to fault about the final execution. Favorites will only be a matter of preference, because you can do no wrong with any of the options. Pieces containing cranberries shine with tartness from the dried fruits, bitterness of the chocolate, and just the right amount of sugar to smooth out any hard edges. Meanwhile, those that incorporate whole coffee beans are predictably bold, in all the right ways; the coffee flavor never overwhelms, only delights with an extra crunchy texture.
Each morsel is a handcrafted work of edible art. Beautiful to look at, and even more enjoyable to eat. Valentine’s Day is a good excuse to spoil someone you love or simply yourself, but don’t forget that chocolate is always in season.
Never have I met a group of people more enthusiastic about an ominous forecast calling for relentless days of rain, varying from light mists to pounding torrents. After waiting with baited breath for the El Niño predicted to put all other storms to shame, the entire state of California seems to breathe a sigh of relief with every drop of moisture returning back to the parched earth. Cautious optimism prevents anyone from suggesting that our water woes are a thing of the past, or that reservoirs are even remotely close to normal levels yet, but the subject is no longer so fraught with doom and gloom, despite the lack of sun. We all know just how important these rains are to fortify all the local farms both big and small, responsible for producing no less than 99% of the entire country’s artichokes, walnuts, and kiwis, just for starters. What fewer are aware of is the positive impact the precipitation is having on a much smaller, less cultivated crop; mushrooms.
Mushroom foraging is a hit-or-miss affair, unpredictable in the best situations. Aside from the poisonous potential of picking the wrong fungus, the intrepid adventurer risks disappointment on every outing, no matter their level of expertise. Mushrooms love damp, but not cold, and cool, but not wet weather, which makes this season their time to shine. Springing forth under the cover of fallen leaves and the fallen trunks of trees, finding these edible treasures is like a grownup version of hide-and-go-seek, although the seeker doesn’t know exactly what might be hiding, complicating the game quite a bit. The good news is that as long as it doesn’t kill you, every mushroom has incredible culinary potential, stuffed to the gills with deep, nuanced, and entirely unique umami flavors, simply waiting to be unleashed.
Such a lavish assortment of wild mushrooms should be celebrated in dishes that will feature their savory character and meaty texture to the fullest.
Gnudi, best described as naked ravioli, also share similarities with gnocchi but are made with ricotta instead of potato. Simple in concept yet spectacular in execution, they’re like little cheesy pillows that practically melt in your mouth. Bound together with just enough flour to hold their shapes, these are nothing like the dense balls of dough one might otherwise encounter when attempting to eat traditional dumplings. In this case, tofu ricotta easily replaces the dairy foundation, transforming this savory dish into a light, dreamy, and yet impossibly rich indulgence. It’s all thanks to those humble mushrooms.
If you’re lucky enough to have the right terrain and ideal conditions, get out there while the fungus is good! For everyone else, hit up the nearest grocery store and start foraging through the produce aisle instead. It may not be so wild, but let’s be honest: Any mushroom will still be delicious.
Gnudi, best described as naked ravioli, also share similarities with gnocchi but are made with ricotta instead of potato. Simple in concept yet spectacular in execution, they're like little cheesy pillows that practically melt in your mouth. n this case, tofu ricotta easily replaces the dairy foundation, transforming this savory dish into a light, dreamy, and yet impossibly rich indulgence.
*For a gluten-free version, try using white rice flour or sorghum flour instead.
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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.
After fourteen years of veganism and a lifetime of lactose intolerance, cow’s milk doesn’t pose even the slightest temptation, no matter the myriad forms it may take. That commitment is effortless not simply due to habitual avoidance, however, but because the alternatives are now more readily available and more delicious than ever. So Delicious, in fact.
Dumping dairy isn’t a challenge when you already have luscious frozen desserts and rich, creamy beverages on your side, so the call to take part in the So Delicious Dairy Free 21 Day Dairy-Free Challenge sounds like a real non-dairy cakewalk to me. Whether you’ve been committed to a lactose-free life for years or have merely dabbled with the concept, consider joining the Facebook group for a chance to win some fabulous prizes! Leading up to and throughout the event, from January 21st through February 10th, there will be giveaways for gift cards, food kits, and even a trip for two to Boulder, Colorado.
Like the smoking gun of The Godfather, all forms of dairy can easily become part of a regrettable past, replaced by the immediate gratification of the sweet, simple cannoli. The overwhelming urge to take comfort in familiar flavors, childhood treats, or downright decadent indulgences can drive the average person to commit unspeakable culinary sins, despite the best intentions, but one needn’t return to a life of crime for satisfaction. Cannoli were always the greatest treat if in the nearby vicinity of an Italian bakery, since no one in my household would have dared fire up a vat of hot oil to fry and fabricate the shells from scratch. Without that edible container, there was no pastry altogether- Or so I thought.
Believe it or not, after tireless taste tests, standard waffle ice cream cones have proven themselves as highly satisfying substitutes, every bit as crisp and crunchy, and far less greasy, to boot. In place of the typically heavy mascarpone filling, a combination of Greek-style coconut yogurt and airy CocoWhip commingle to create an effortless mousse. Light as a cloud while still possessing that same characteristic tang of traditional cultured dairy, this barely sweetened filling comes together in a matter of minutes. That’s fast enough to strike down any craving in its tracks.
Let’s be honest: This is the least challenging “challenge” on the internet, and if you’ve ever spent time trolling YouTube videos, you’ll know that’s really saying something. Whether you join in on the fun or not, you would be doing yourself a disservice not to try these fun faux-cannoli. You’ve got nothing to lose, except any residual attachment to dairy products!
Cannoli Cones
“Mascarpone” Mousse Filling:
1 6-Ounce Container Plain Greek Cultured Coconut Milk
2 Tablespoons Confectioner’s Sugar
1/2 Teaspoon White Miso Paste
1/2 Teaspoon Nutritional Yeast
1/2 Teaspoon Vanilla Bean Paste or Extract
4.5 Ounces (Half a Container) CocoWhip Original
Assembly:
8 – 10 Ice Cream Cones
3 Ounces Dark Chocolate, Finely Chopped
1/3 Cup Toasted Pistachios, Roughly Chopped (Optional)
To make the mousse filling, mix together the yogurt, sugar, miso, nutritional yeast, and vanilla in a large bowl. Stir until fully combined and completely smooth. Add in a few dollops of the Coco whip at a time, using a wide spatula to gently fold it into the mixture. Be careful not to beat all the structure out of it to keep the filling light and airy. Keep refrigerated in an airtight container until ready to serve, and for up to a week.
To finish the cannoli assembly, place the chocolate in a microwave safe contain and heat for 30 – 60 seconds, stirring thoroughly until the chocolate has completely melted. Dip the tops of the waffle cones into the liquid chocolate, allowing the excess to drip off, and carefully stand them in tall, narrow glasses to dry upright.
To serve, simply pipe, spoon, or scoop the chilled mousse into your cones and top each with a sprinkle of toasted pistachios. Enjoy!
Makes 8 – 10 Servings
This post was is sponsored by So Delicious, but all content and opinions are entirely my own.
To anyone who’s ever eyed their rapidly growing collection of kitchen equipment and shrinking counter space with dismay, there comes a point when only the most essential tools can still make the cut. A blender will always be at the top of that list, but even so, are you really making the most of it? Wonder no more, because The Blender Girl Cookbook by Tess Masters will keep you happily spinning away from breakfast to dinner, and everything in between.
Tess is the unrivaled guru of all things blended, blitzed, and pureed as far as I’m concerned, which makes it all the more shameful that I’ve withheld a proper review of this book for nearly two years. Her blog is an invaluable resource for eaters of all tastes and cooks of all skill levels. She understands the zen of a spinning blade like no one else I’ve met, combining her expert knowledge with a trained palate and penchant for crafting unique recipes. I never feel as though I could do proper justice to all her skills, but instead of sitting this review for another year or worse, I hope this small sample of my experiences might inspire others to go out and try more for themselves.
When my enthusiasm for a mango sale left me with a considerable surplus, I turned to Tess for some suggestions. A smoothie would have been too obvious, too ordinary, so the Magic Mango Massage salad immediately caught my eye as an intriguing approach to managing this embarrassing excess. Though it didn’t strike me as a necessarily harmonious pairing on paper, the fruits’ naturally sour edge matches the gentle bitterness of the dark leafy greens beautifully. Light, sprightly herbal notes add freshness while the tangy, spicy dressing, tempered by the sweet mango chunks and creamy avocado, completes the picture with a flourish. Simple but so well balanced, the whole assembly is a shining example of what ordinary ingredients can do when combined in just the right proportions.
Goma Dofu, a study in subtlety and a delicacy when correctly executed, is done proper justice by this easy recipe. It ultimately comes down to only 3 main ingredients when all told: tahini, vegetable stock, and kuzu starch. Wobbling like a softly set custard, its unassuming appearance belies rich sesame flavor. Nuances of umami whisper gently throughout, leaving the lucky eater with a surprisingly rich impression. Creamy, cool, and refreshing, it would be an ideal appetizer to enjoy on a hot day.
Though the juicing trend has failed to spark my interest, to say the least, I can still fully appreciate a tall glass of vegetable juice when the mood strikes. Thus I found myself drawn to the Spicy Gazpacho Grab, which is really more of a sippable soup than a thin, unfulfilling drink. This ruby red elixir sparkles with just the right accent of spice, reminiscent of V-8, only so much brighter and bolder. Both thirst-quenching and satisfying, I would even be tempted to leave the blend slightly chunky next time around, serving just as I would for the traditional chilled tomato soup.
If The Blender Girl Cookbook doesn’t restore your blender to a place of honor in your kitchen, nothing will. Since publication, Tess hasn’t stopped dreaming up new recipes for even a minute, unleashing a full book focused on smoothies and a companion app as well, with no sign of slowing down. Rumor has it that another cookbook is in the pipeline as we speak. In the meantime though, this wealth of fool-proof formulas will keep me blending smoothly for months, if not years, to come.
