Vegetarian Steamed Buns from Imperial Tea Court
Stinky Tofu from Taste of Formosa
Vegetarian Hand-Pulled Noodles from House of Pancakes
Tofu & Mushrooms from House of Pancakes
Mapo Tofu Bao from Hella Vegan Eats
Spicy Beancurd from Shangri-La
Vegetarian Goose from Shanghai Dumpling King
Tofu Thread Salad from Shanghai Dumpling King
Vegetarian Steamed Dumplings from Shanghai Dumpling King
Winter in California looks very different from the winters of my childhood. Instead of the white wonderland I’d peer out at from my bedroom window, blankets of snow magically transforming the landscape into a brave new world, the scenery out here remains largely unchanged. Colder but not freezing, darker but not unshakably gloomy, the days of this season proceed much like those that came before, and will no doubt come once again. The key difference, however, is the rain.
You’re not allowed to complain about any amount of precipitation, each minuscule drop of moisture deemed essential to refilling the depleted reservoirs. Even when the winds blow and the temperatures drop, turning a steady shower into a clammy midday swim through the city streets, it’s all good, or so we say through clenched teeth. Thank goodness for the rain, bring on more rain, let it continue to rain all month, but for the love of a higher power, please let me find a way to stay dry!
As a hapless pedestrian, this request is as impossible as it is foolish to put to words. There’s no way to avoid a drenching soak, even while sprinting away from the BART at top speed, umbrella unfurled overhead. By the time I make it to the shelter of my warm little shack, wet and tired as a rung out rag, it’s hard to muster the same veneer of enthusiasm for this kind of weather. This is a job for comfort food.
Referred to by some as “Mexican Spaghetti,” fideo is the simple sort of pasta dish that has nearly universal appeal thanks to both its flavor and ease of preparation. What’s not to love about toasted noodles infused with a pinch of cumin and a hint of rich tomatoes? Typically served dry as a side dish or flooded with broth as a soup, my preference falls somewhere in between; a thick stew of vegetables and pasta that could be eaten either with a spoon or a fork, depending on how long the noodles are cooked. Taking that concept just one step further, I realized I had a genuine risotto on my hands- Just without the rice.
Silky strands of broken spaghetti boast a uniquely nutty taste thanks to a quick saute before cooking, setting this dish apart from your average heap of pale pasta. Roasted peppers mingle amongst the short strands, harmonizing with the essences of smoked paprika and cumin to render a wholly warming, revitalizing bowl full of edible comfort. It’s a hair fancier than the original inspiration, but not much more fuss, and a whole lot more satisfying as far as I’m concerned.
Alright, bring on the rain! As long as I can come home to a revitalizing bowlful of fideo risotto, it’s really not such a bad deal.
Silky strands of broken spaghetti boast a uniquely nutty taste thanks to a quick saute before cooking, setting this dish apart from your average heap of pale pasta. Roasted peppers mingle amongst the short strands, harmonizing with the essences of smoked paprika and cumin to render a wholly warming, revitalizing bowl full of edible comfort.
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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 estimations.
Holiday indulgences still weighing heavily on the minds (and hips) of many winter revelers, the added stress of New Year’s resolutions brings out the worst in some people. I’m not talking about those determined to follow the gospel of the latest diet fad or exercise craze- They’re only trying to do what’s right, what society expects of them for all their gustatory sins. No, I’m pointing straight to those spreading this propaganda, pushing the miracle cures and instant detoxes, complete with catchy slogans so obtuse that it’s hard to find any true meaning behind them. “New Year, New You” is undoubtedly one of the most prevalent, springing up again year after year, the elastic of its tenor just as punchy in 2016 as it was in 2006, and perhaps even 1996. It’s a good thing most consumers can’t remember the marketing pitches from these forgotten eras, or else we’d all be bored to tears for the redundancy of it all.
As a food obsessive and enthusiast, the saying that really gets to me above all others is the call to “Eat Clean.” Tell me, when was the last time you got a plate of food at a restaurant and thought, Oh, I’m so hungry, but this meal just came out much too dirty for me. What would that even look like? A plate full of soil, wriggling earthworms and all? Would it constitute a reasonable excuse for sending the dish back, an offense on par with receiving a carbonized, unforgivably burnt pancake? My own personal mantra has become a reactive “Keep Your Laundry Clean and Your Food Dirty.” Yes, I want to buy my kale with ladybugs still clinging to the leaves. Yes, I will actively seek out potatoes that are in dire need of a good scrub. I want my food to be that dirty, because to me, “dirty” should be synonymous with “fresh.”
Rant aside, there are still some redeeming side effects to the annual revitalization of healthy eating. While I may not be a fan of the label, I do love a hearty meal that doesn’t contain the same amount of oil required to power a snow blower through a foot of icy slush. Thus, titles notwithstanding, I’ve found some real edible gems in Terry Walters’ work. A prolific recipe writer, I’ve been enjoying her food for years now, and this brief feature itself is long overdue. Eat Clean, Live Well was released well over a year ago, but has proven to be a real catch in a sea of nutritionally-oriented cooking tomes.
Pictured above, the red lentil patties in particular have become an indispensable staple for quick meals, perfect for preparing in batches, freezing, and reviving on the fly. The crisp exterior allows them the fortitude to withstand the burger treatment, standing strong without crumbling on the bun yet yielding to a downright creamy interior texture. For a more elegant meal, they function beautifully atop roasted or sauteed vegetables, drizzled with delicate herb-infused sauces and garnished with tender micro greens. Or, as is most often the case, they’re downright dreamy paired simply with tahini or a pungent, garlicky aioli sauce for dipping.
Don’t fall for the hype; eat as dirty as you like. Just make sure you wash your hands before sitting down at the table.
Red Lentil Patties with Garlic and Fresh Herbs
Reprinted with permission from Eat Clean Live Well © 2014 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
1 cup red lentils
2 1/2 cups vegetable stock or water
2 tablespoons extra virgin olive oil, plus more as needed
4 garlic cloves, peeled
1 cup chopped red onion
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh herbs (parsley, basil, cilantro or any combination)
1/4 teaspoon sea salt
Freshly ground pepper
1/2 cup gluten-free bread or rice crumbs
Rinse and drain lentils and place in pot with vegetable stock or water. Bring to boil, reduce heat and simmer covered 15 minutes until lentils are mushy and all liquid is absorbed (you may want to leave lid cracked open slightly to prevent pot from boiling over). Remove from heat and set aside.
In large cast iron skillet, sauté garlic and onion in 1 tablespoon olive oil until soft (about 3 minutes). Add roasted red pepper and sauté 1 minute longer. Remove from heat and transfer mixture to a bowl. Add lentils, fold in herbs and sea salt, and season to taste with pepper. Gradually fold in breadcrumbs until batter is thick (you may not need all depending on how dry your lentils are) and set aside for 2–3 minutes to allow batter to thicken.
Drizzle cast iron skillet with 1 tablespoon olive oil. Scoop batter and roll into 1 1/2 -inch balls. Place in skillet and flatten into patties 1/2- to 3/4-inch thick. Cook until crispy (4–5 minutes per side), transfer to baking sheet and cover to keep warm. Repeat with remaining batter until ingredients are used up and serve.
SERVES 6 (makes twelve 2 1/2-inch patties)
