Author: Hannah (BitterSweet)

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

Welcome to Margaritaville

How is it possible that here in Texas, we have no officially designated state beverage? Only 32 of our 50 states have bestowed that title on their beverage of choice, and I must say, I’m roundly unimpressed by those efforts too. Twenty of those went with milk and one (Indiana, I’m looking at you) chose water. Water. Who voted on this?

At least some are trying to pick up the slack, selecting both a plebeian potable and a cocktail or spirit. Much respect to Wisconsin and their preference for a brandy old fashioned, Maryland, Virginia, and Alabama sidling up to the bar for whiskey, Maryland coming back for an Orange Crush which they also share with Delaware, and Nevada inviting everyone to the party with Pisco Punch.

With such a rich history of drinking under our belts, I’d like to start a bid to make the margarita the official beverage of the Lone Star State. Not a single establishment serving alcohol would omit such a staple from the menu, though it’s such an obvious choice that some don’t even go through the trouble of putting it in print. Ask for a margarita and you shall receive. Beyond Texas, it’s the single most popular cocktail in the entire country, in fact; we just like to think that we do it best.

While we wait for Texan bureaucrats to realize that the margarita is the only logical candidate for the job, I’ve found a way to bring that tangy, tequila-spiked spirit to the dessert table. If we can’t legislate the cocktail into the state archives yet, we can certainly bake it into the local culture.

Slice-and-bake margarita shortbread cookies capture the fun of happy hour without the risk of a hangover. Yes, there is a splash of tequila in the mix, but it shakes out to roughly 1/6 teaspoon per serving. Total teetotalers can simply swap in water, if that amount remains a concern. More importantly, to mimic the complex citrus profile of a top-shelf pour, the dough is heavily perfumed with both lime and orange zest. It’s the bright, aromatic punch you expect before the first sip. Each log of dough is rolled in coarse colored sugar before slicing. It creates a shimmering, crunchy crust that perfectly imitates the iconic salt rim, albeit in a sweeter way.

While the “Indiana approach” to beverages might be safe and hydrating, Texas deserves a profile with a bit more bite. These cookies offer a loophole to the legislative lag, serving up our currently unofficial state cocktail one citrusy, sugar-rimmed slice at a time. Until Texas finally puts a ring (or a rim) on it, these shortbreads are the most delicious way to cast your vote for the margarita.

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Hannah (BitterSweet)4 Comments

Like A Moth To The Flame

Like a moth to the flame, I’m inexorably drawn to foods that elicit more questions than answers at first blush, for better or for worse. Moths, though a vital part of our natural ecosystem, are typically not associated with culinary greatness. That’s why the name “moth beans” immediately gave me pause, and soon after landed in my cart.

Fear not: these little legumes have absolutely nothing to do with dusty winged insects. Vigna aconitifolia, also known as matki, mat beans, or dew beans, are named for the lobed shape of their leaves when growing, which supposedly resemble a moth’s silhouette. I’d say that’s a real stretch of the imagination, but maybe my creativity is merely lacking. No matter how you look at it, moth beans have already proven themselves as far more than just a taxonomic curiosity.

What Are Moth Beans?

Native to the hot, arid regions of South Asia, specifically India and Pakistan, they have been a staple food for centuries. Because they can grow in sandy, bone-dry soil where other crops would wither, it’s there that they earned the nickname “dew beans,” seeming to subsist on nothing more than the morning mist. Preventing erosion by locking in what scant moisture remains in the soil, they’re vital for maintaining productive land in difficult climates.

What prevents moth beans from becoming more widespread across the globe is the difficulty of harvesting them. Laboriously cut by hand with a sickle, current mowers aren’t built for their unique shape and size, so they remain out of reach for industrial production.

What Do Moth Beans Taste Like?

If you’re familiar with green lentils or mung beans, you’ve already gotten a taste of what to expect from moth beans. Deeply earthy and nutty, with a savory undertone that hints at mushroom-like umami, there’s a faint sweetness on the back end, making them much more complex than your standard kidney or navy bean.

Even when fully cooked, they maintain a distinct, slightly firm bite between your teeth. They refuse to turn into mush unless you go out of your way to intentionally overcook them, making them ideal for salads, soups, stews, and most traditionally, curries.

Moth Bean Nutrition: Tiny But Mighty

Don’t let their diminutive size fool you. In the world of plant-based protein, moth beans are heavy hitters. Incredibly protein-dense, to the tune of roughly 23 grams of protein per 100 grams of dry beans, they make a compelling case for doing away with meat. They are an excellent source of zinc, which is great for the immune system, and iron for keeping energy levels high. Like most legumes, they are packed with dietary fiber, which keeps things moving smoothly and keeps you feeling full longer.

Soak, Sprout, or Simmer: Cooking Moth Beans

Sold both whole and split, the moth bean offers two distinct paths toward enjoyment. Whole moth beans necessarily take longer, they have more structural integrity, and have the added benefit of being sproutable. Sprouted moth beans have been especially crucial for those who may not have easy access to fresh vegetables, since the dried beans are shelf stable for months, if not years, and erupt with little white tails in 1 – 2 days.

  • To sprout whole moth beans, soak them overnight, drain, and keep them in a damp cloth or sprout jar for 24 – 48 hours. Once those tiny white tails appear, they can be eaten raw in salads, stir-fried, or steamed for just a few minutes.
  • To cook whole moth beans, while not strictly necessary, soaking them for 4 – 6 hours reduces cooking time and improves digestibility. On the stove top, simmer in plenty of water (about a 3:1 ratio) for 20 – 30 minutes until tender but firm. In a pressure cooker, cook on high for 10 minutes and quick release the pressure. Let stand in unsealed pressure cooker for another 10 minutes, then drain.
  • To cook split moth beans, simply rinse them under cool water and simmer on the stove top for 15 – 20 minutes. The ratio shifts slightly because they act more like red lentils, absorbing water as they break down into a soft, porridge-like consistency. Use a 2:1 or 3:1 water-to-bean ratio, depending on how thick you want the final result.

Traditional Moth Bean Dishes

In India, moth beans need no introduction. They’re the backbone of some of the most iconic comfort foods, including:

  • Matki Chi Usal: A spicy, sprouted bean stir fry tempered with mustard seeds, curry leaves, and a generous amount of goda masala.
  • Misal Pav: Perhaps the most famous use, this is a spicy sprout curry topped with farsan (crunchy snack mix), onions, and lime, served with buttery rolls.
  • Moth Dal: A simple, comforting stew tempered with cumin, ginger, and green chilies.
  • Moth Kachori: Tucked away inside flaky, fried pastries, the beans are seasoned and mashed into a coarse paste, providing a hearty, savory center that balances the buttery crunch of the crust.

Having a Ball with Moth Beans

While I’ll always carry a torch for the classics, I can’t keep away from a good pun, especially if it leads to even better food. I’ve never once in my life used moth balls, but I had to try my hands at making them from scratch… That is, moth bean meatballs.

If the name turns heads and grabs your attention, then that’s the point. How enticing does a “bean ball” sound in the first place? Might as well play up the weird and wonderful branding nature already provided. Rest assured, these savory spheres won’t make your kitchen smell like a nursing home. Instead, these vegan meatballs capitalize on that signature nutty umami, accentuated by sun-dried tomatoes and nutritional yeast. Seared, baked, or air fried, they’re sturdy enough to withstand a wave of marinara without dissolving into an accidental, extra-chunky ragu.

Fly Straight to Moth Beans

They may take a bit more effort to source in the US than the usual garbanzo, pinto, or kidney bean, which only adds to the appeal, if you ask me. Moth beans are special, to be celebrated and respected. Even without such an arresting name in English, moth beans warrant your attention, and intrigue. Give them a chance; your first taste of moth beans may just make your heart flutter.

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Hannah (BitterSweet)7 Comments

From Rags To Riches

Some recipes can start your mouth watering and stomach growling just from the title alone. Entire classes devoted to food writing dive deep into the fine points of manipulating the reader with descriptions carefully woven together that illicit nostalgia, connect the dots to familiar flavors, and simultaneously stir up excitement over the promises of a new, novel eating experience. Ropa vieja is not like that.

Don’t Judge a Book Based on Its Title

Translating directly as “old clothes,” it refers to the shredded, ragged texture of the dish. If you’re expecting a mouthful of ratty cloth, though, you’ll be happily surprised by the smoky umami bomb that meets your tongue instead.

Marvelous Mushrooms

Meaty, tender, yet toothsome shredded oyster mushrooms stand in for overcooked strands of steak, both shortening the cooking time and unlocking even greater umami depth. The name along may not do it justice, but this is one instance where tasting is believing.

Fast, Real Food; Not Fast Food

This is an adaptation of the Enoki Mushroom Ropa Vieja from my cookbook, Real Food, Really Fast. You can genuinely use any type of shredded or sliced mushroom, or even a combination of fungi if you’re feeling especially flush. It can be enjoyed all by itself as a one-pot stew, on top of rice, alongside fried plantains, or with thick slices of crusty bread.

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Hannah (BitterSweet)9 Comments

Goji À Go-Go

Goji berries bear a heavy burden. Always a “superfood” first, their natural charm beyond the realm of health and wellness is all too often overlooked. Antioxidants, vitamins, and minerals are the headlining features, as if the tiny red berries were merely pills found growing in shrubs. Set all that hype aside and they become far more interesting.

Without the nutritional resume leading the conversation, goji berries become a worthy staple for any recipe where you would reach for dried fruit. Gently sweet with a faint herbal edge and punchy, tart finish, cranberries would be the closest comparison, though that gap is considerable. Chewy and dense, a bit of baking helps reveal their softer side.

Folded into biscotti, they create small pockets of toothsome tartness that punctuate the crunchy cookie at random. That element of surprise is part of the appeal; for such a restrained, understated treat, anything to shake up the status quo is a welcome change of pace. Threads of fresh orange zest weave through the dough, playing off those tangy nightshades in a higher, harmonious pitch. Finally, each biscotto is dipped lightly, just enough to barely coat the bottom with a thin, crisp shell of dark chocolate. It doesn’t carry far enough to overwhelm, only introducing a hint of contrasting richness.

Goji berries, freed from their usual medicinal trappings, fit easily into a sweeter framing. Doing the steady work that good dried fruit is meant to do, cutting through sugar with a measured tartness, and lending texture where it counts, they’re remarkably unremarkable, given all the buzz they generate. In a cookie that’s equally humble and structurally straightforward, those small contrasts matter. That’s more than enough to justify keeping them in regular rotation.

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Hannah (BitterSweet)14 Comments