Fellow Americans, arm yourselves with a cold beverage and prepare for the party of the summer! If you’re really on the ball, you’ve already checked out of work and are easing into a full four day weekend, packed with all the things that make this country great: Explosions, drunken revelry, and more food than you can comfortably consume but still manage to, heartily. It’s a no-holds-barred celebration of summer, and I believe that very same free spirit should apply to the menu, no matter what your specific plans are. Whether you’re planning a low-key affair with just a few friends, a giant neighborhood bash that includes a couple of zip codes, or some very patriotic Netflix and chill alone, this is not an event that calls for culinary frippery. Leave the recipes in the kitchen, but take these ideas to the celebration.
Potato salad is pretty much mandatory, but that doesn’t mean it needs to be larded up with a thick miasma of creamy dressing and unidentifiable “vegetables.” Rather, try out a vinaigrette version and think of more flavorful additions. Some of my favorites include caramelized onions, thinly shaved fennel, olives or capers for some briny goodness, and meatless bacon of any variety. It doesn’t take too much to make it shine, so keep it to 5 inclusions at the most and don’t overthink this one.
Corn, one of the only crops indigenous to North America, is another friend that must be invited to join the fun. The absolute freshest sweet corn is a joy to eat cold and raw, but if you live more than 1 hour away from the fields, toss your ears on the grill for a real treat. Take a page from elote and slather it vegan mayo, sprinkle generously with paprika and nutritional yeast, and finish it off with a squeeze of lime. Eaten straight off the cob, it will be incredibly delicious and extremely messy if done right.
Anything on a stick. (Seen here: shishito peppers.) Enough said.
As many dips as you have chips! My vote goes for hummus or guacamole, but that doesn’t mean it needs to be plain. Dress up your chickpea spreads with spinach or artichokes to recall some of that old school flavor, or go bold and douse your guac with a generous squeeze of sriracha.
Though they may be “traditional” mains, skip the hot dogs and hamburgers this year. Instead, stuff some fresh veggies and celebrate the height of growing season here in the states. Any sort of grains and beans make fine fodder here, with bell peppers or zucchini serving as prime vessels, and you can even wrap them up and toss them on the grill, too.
For dessert, all you need is fruit. Yes, really, coming from the sweet-toothed baker, take my word for it! Something light, sweet, cold, and refreshing will hit the spot after a day out in the sun. The only acceptable alternative is ice cream, because really, when is ice cream ever a bad idea?
There you have it: A plan of attack suitable for the laziest of citizens, because working hard on this weekend of rest would be downright un-American. Happy Birthday, America! You’re looking pretty fine for all your 240 years.
Question: What’s a food photographer’s favorite subject?
Answer: Pistachios, because they’re always smiling!
Now you know my best/worst joke. Should I attempt to tell it again in person, I wouldn’t blame you for rolling your eyes, sighing in exasperation, or both at once. Despite that, I’m certain it will still happen sooner than later because I just can’t resist a terrible pun, especially when it relates to food. The likelihood that it might become a prime interjection into standard conversations is also high because pistachios happen to be one of my very favorite nuts, if I was forced at gunpoint to pick just one.
Granted, I’m far from a discerning connoisseur. Typical choices for these edible emeralds range from raw to toasted, in shell or out. Maybe you might get some fancy seasoning sprinkled into the mix, or keep it classic with a shower of fine salt. It’s an embarrassing admission to make in the age of hyper-awareness surrounding food sourcing and the celebration of less conventional options, but it never even occurred to me that there might be different types of pistachios out there. All nuts are not created equal, though history suggests that the pistachio originated from one general region in Asia over 9,000 years ago. Notable growers today include California, which is the sort of green emerald most US consumers are likely to pick up from the grocery store, consciously or not, as well as Iran and Turkey.
Just a single farm from any of these locations might be churning out a half dozen unique varietals, too. Rarely would the average consumer be able to pick them out by name, but the distinction between nuts is striking. Some might range from a mere centimeter to a full inch long; a whole spectrum of green hues can tint the kernels; flavors can dominate with more buttery, woodsy, grassy, or savory notes; textures might be impeccably crisp, or more tender, almost like a raw pea. Just scraping the surface on the micro-mutations of the cashew’s cousin makes me realize just how little I know about this beloved nut.
Greek pistachios had never crossed my radar prior to a press release from Hellas Farms. I wondered how different they could really be from my standard economy pick, a no-name brand from a pirate who’s name rhymes with Grader Schmoe’s. It was surprising to see the warm red blush tinting these nuts, a reminder of where the antiquated practice of dying the shells once came from. A very light kiss of salt accentuated the lightly roasted flavors embedded within, highlighting the high quality nut in a very simple, unfussy way.
The ultimate takeaway from this nutty exploration, however, is not that it’s necessary to seek out pistachios with particular pedigrees; rather, what counts more than anything else is freshness. All too often, packaged nuts sit on grocery store shelves for months, or even years, before you toss them into your cart. It makes a world of difference to have them shipped directly from the source, and especially when that producer has a real passion for their pistachios. No matter from where in the world your pistachios hail, opting for a more carefully cultivated selection will certainly give you something to smile about.
24th Annual Pasadena Chalk Festival
Now synonymous with New York, the Americanized cheesecake as we know it has only been around for about a century, beginning life a mere shadow of the dense and rich dessert it became. In fact, cheesecake originated sometime around 1500 BCE, from the hands of inventive ancient Greeks and Romans, frequently used as offerings to the gods. This rendition merely combined soft cheese with flour and baked it into submission; pastry bases only emerged sometime in the first century, with sweeteners joining into the mix shortly thereafter. From that point forward, there was no stopping it. Today it might look like the explosion of cupcakes or other trendy food crazes, but of course, without the aid of social media, the cheesecake’s popularity spread at a glacial pace. Eventually reaching the hands of more creative bakers, various cultures developed their own unique approaches, utilizing various cheeses, flours, spices, and eventually, fruits and chocolates. We’ve come a long way, baby.
I’d like to think that the evolution of the cheesecake isn’t yet over. There’s still so much left to explore through the medium of tangy cream cheese perched atop a cookie-like base. In fact, going by that very loose description, why does it need to be a full-fledged cake at all? Can’t we bring it back from the edge of decadence and debauchery, back a bit closer to it’s more humble, less saccharine beginnings? I’m not suggesting we whip up a batch of salty cheese nuggets, but just consider a cheesecake fit for everyday eating, perhaps with a few nutritional benefits to speak of.
I bristle at the overused turn of phrase, but it really is true; you can finally have your cheesecake and eat it, too! Re-imagined for the 21st century, the illustrious dessert has been stripped of all its highfalutin’ frippery and restored back to its original brilliance, suitable for the commoner and the gods alike. Simple squares replace the traditional wedge, making a knife and fork unnecessary for enjoyment. What’s not so plain to see is that underneath the hood, these luscious bars conceal a considerable dose of plant-based protein, furnished by the new Pro(Zero) Natural Strawberry Jam Protein Powder. Simultaneously bolstering the structure of this snack and contributing volumes of fresh, fruity flavor, the powder’s inherent sweetness considerably reduces the need for added sugar. Remarkably flavorful, Pro(Zero) really nailed the flavor of ripe strawberries simmered down into a rich spread, condensed into a satisfying, wholesome package.
Oh, and most importantly of all, did I mention that the finished treats taste amazing? Sure, these brilliant little squares may be a far cry from what the ancient Greeks and Romans had in mind when they first invented the concept, but let’s be honest; they couldn’t even dream up a treat this heavenly, even if it was the food of the gods.
Strawberry Protein Cheesecake Bars
Oatmeal Cookie Crust:
3 Tablespoons Olive Oil
2 Tablespoons Water
1/4 Cup Coconut or Dark Brown Sugar, Firmly Packed
3/4 Cups Quick-Cooking Oats
1/2 Cup White Whole Wheat or All-Purpose Flour
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Salt
Protein-Packed Strawberry Cheesecake Filling:
1 1 12-Ounce Package Extra-Firm Silken Tofu
1 (8-Ounce) Container Vegan Cream Cheese
1/2 Cup Pro(Zero) Natural Strawberry Jam Protein Powder
1/3 Cup + 1/4 Cup Strawberry Jam or Preserves, Divided
2 Tablespoons Lemon Juice
1 Teaspoon Vanilla Extract
Preheat your oven to 350 degrees and line an 8×8-inch square baking dish with aluminum foil. Lightly grease and set aside.
Whisk together the olive oil, water, and sugar in a medium-sized bowl before adding in the remaining dry ingredients for the crust. Stir well to combine and form a cohesive but slightly crumbly dough. Transfer the mixture into your prepared pans; using lightly moistened hands, press it into the bottom of your pan so that it’s in one even layer. Bake 15 – 18 minutes until lightly browned and let cool.
Meanwhile, prepare the filling by first draining the tofu of any excess water before tossing it into your food processor or blender. Puree thoroughly until completely smooth. Add in the “cream cheese” and pulse to incorporate. Scrape down the sides and blend again, ensuring that no lumps remain before adding the protein powder, 1/3 cup of the strawberry jam, lemon juice, and vanilla. Blend thoroughly until completely smooth and creamy.
Pour the cheesecake filling on top of the par-baked crust, and smooth out the top with your spatula. Tap it gently on the counter a few times to knock out any air bubbles. Take the remaining 1/4 cup of strawberry jam and spoon dollops all over the surface. Use a flat knife or spatula to gently marble and swirl the jam throughout, being careful not to disturb the crust underneath.
Bake for 40 – 45 minutes, until the edges appear set but the center remains ever so slightly wobbly when tapped. It will continue to firm up as it cools.
Let cool completely before moving it into the refrigerator, where it will continue to solidify until it can finally be sliced into bars, after a minimum of 4 hours.
Makes 12 – 16 Bars
This post was is sponsored by HPN Supplements, but all content and opinions are entirely my own.
Curry is the catch-all solution to an infinite variety of meal planning dilemnas. No time for a complicated dinner? Throw a pot of curry on the stove. Too many random vegetables languishing in the fridge? They’ll all play nicely together in a spicy vat of curry. Need to feed an army on a shoestring budget? Who doesn’t love curry! Thus, I find myself with a spicy stew on the dinner table at least once or twice a week, no matter the season.
Of course, “curry” as I refer to it for these quick-cooking melting pots is a far cry from anything you might find on the entire Asian continent. Generous handfuls of fresh garlic and ginger sauteed with chopped onions, a shower of blindingly yellow madras curry powder, and a drenching rain of coconut milk are the only constants. Never measured, never varied, this foundation guarantees a satisfying, savory brew every time, authenticity be damned. The point isn’t to make a culinary masterpiece, but to placate a growling stomach at the end of a long day.
For as many times as these quick fix curries pass my lips, I still delight at the opportunity to get the genuine article when eating out. The blazing hot green curries of Thailand, the cinnamon-scented curries of Sri Lanka, the gravy-like, sweet curries of Japan; each one a unique delight. While it’s only too easy to reach for that jar of generic curry powder, why relegate these more elegant flavor profiles to only special occasions?
Certain preparations have long held an air of mystique, out of reach for the typically harried weekday dinner and rife with meat or dairy when outsourcing the meal. Defined by a luxurious sauce of spiced yogurt or cream, chicken korma falls squarely into that category, tempting from afar.
Happily, it turns out that vegan korma needn’t be overly complicated nor time-consuming. Truth be told, my interpretation still uses the ubiquitous madras curry powder as a crutch, but only for lack of a proper spice pantry in my tiny apartment kitchen. A homemade blend would undoubtedly send this dish soaring to new levels of flavor, but it really is a winner as written, if I do say so myself. The distinctive twang of plain yogurt harmonizes with the bright acidity of lime, informing the true character of this incomparable variation within this vast category. Vegetables and “meat” are truly interchangeable, depending on your mood, tastes, and access; the heart and soul of any curry is the sauce, and this one is near saintly.
Vegan Chicken Korma
2 Tablespoons Olive Oil
1 1/2 Inches Fresh Ginger, Minced
3 Cloves Garlic, Minced
12 Ounces Chicken-Style Seitan, Soy Curls, or Meatless Chicken Strips
2 Yellow Onions, Roughly Chopped
1 Large Tomato, Roughly Chopped
1/2 – 1 Fresh Jalapeno, Minced
1 Tablespoon Madras Curry Powder
1 1/2 Tablespoons Garam Masala
3 Tablespoons Tomato Paste
2 Tablespoons Almond or Cashew Butter
3 – 4 Cups Chopped Vegetables, such as Red Bell Pepper, Zucchini, Cauliflower, Sweet Potato, etc.
1/2 Cup Frozen Peas
2 Tablespoons Lime Juice
1 6-Ounce Container Plain Vegan Yogurt
Salt and Pepper, to Taste
Fresh Cilantro, Finely Minced
Heat the oil in a large saucepan over medium heat. Saute the ginger and garlic until aromatic before adding in your protein of choice. Cook until lightly browned all over.
Meanwhile, prepare the curry base. Toss the onions, tomato, jalapeno, curry powder, garam masala, tomato paste, and nut butter into your blender. Thoroughly puree, until completely smooth. Pour the mixture into the saucepan, turn down the heat to medium-low, and add in your chopped vegetable selections.
Let simmer for 20 – 30 minutes, at least. This is the kind of dish that can cook almost indefinitely, until the flavors are concentrated to your liking or you’re simply ready to serve. Once the sauce has thickened and the vegetables are tender, add the peas (no need to thaw, just toss ’em right in), lime juice, and plain yogurt. Stir well and adjust seasonings to taste.
Cook for just a few minutes longer to let the new ingredients mingle and meld properly before turning off the heat. Top with fresh cilantro and serve with rice (black rice is pictured above, but of course and variety you enjoy will do.)
Makes 4 – 6 Servings
“They’re pretty good… But I’ve had better,” the woman sitting at a neighboring booth leaned across the table, whispering conspiratorially.
Seated in one of the most highly regarded vegan restaurants in the bay area, luxuriating in some of the most masterfully composed dishes around, this stunning utterance was enough to induce whiplash. Snapping back into reality out of a food-induced daze, it took a moment to re-focus and discover the source of such heretical words. A small woman with a kind face looked back at me, eyes gleaming with clarity- Or perhaps it was a hint of mischief.
The dish in question was a tamale, lavished with smoked black beans, spiced pepitas, and a luscious avocado crema. Impeccably plated with all the flourishes one would expect of a fine dining establishment, it was a sight to behold, and certainly no slouch in the flavor department. In fact, up until that moment, this could have very well been the pinnacle of tamale artistry in my opinion. Now that impression was suddenly questionable, an uninformed statement based upon only half of the story. I had to get myself these purported transcendent tamales.
I had to go to Flacos.
An east bay institution serving up an entirely vegan menu, the bill of fare is short and sweet. You won’t find any overstuffed “Mission-style” burritos or loaded nachos here, but real deal Mexican meals. Tacos slide out of the kitchen on handmade corn tortillas, thick and crisply toasted. Masa is made from scratch every day, and that dedication to the craft pays off in huge gustatory dividends. The scent of cooking cornmeal wafts out onto the street early in the day, tempting passersby even as breakfast time has barely ended.
Huarache is a regional delight that doesn’t make a big splash in most American states, which is a real shame given its fool-proof flavor combinations. Soft slabs of fried masa lurk beneath a veritable forest of romaine and cilantro, huge servings of refried pinto beans, and slathered with rich, creamy avocado salsa. It’s worth noting that the avocado salsa is available in both mild and spicy formats, but unless you’re a glutton for punishment, I would advise keeping it cool. The heat on the spicy rendition is no joke; I’ve seen grown men weep over their taquitos upon discovering this fatal flaw.
On cool, foggy days, nothing satisfies like a bowlful of pozole, a very simple soup of tomatoes and hominy. While it’s not quite on par with the other, flashier staples, it’s sure to hit the spot if you’re craving a bit of comfort.
But enough beating around the bush. The main attraction, the thing we’ve all been waiting for, the banana leaf-wrapped tamale is hands-down the single item you must order if you can only pick one. Though the mole, caper, potato, and green olive filling sounds like a discordant combination, suspend disbelief and give it a try. The reasons why it works so well remain a mystery, but you’ll never question it ever again. A true rarity in the crowded and heavily promoted bay area food scene, this particular promise lives up to the hype.
Tamales can be ordered a la cart or as a plate, complete with rice, beans, and salad. While you may feel more virtuous by selecting a fully balanced meal, the sides are nothing special. Get the most mouthwatering bang for your buck by doubling down on the tamales instead. It’s an easy choice that you’ll never regret, even for those with a penchant for fine dining. Flacos might very well hold the key to the best tamales you’ve ever had.