Author: Hannah (BitterSweet)

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

Puppy Love

He was all wrong for me. Far too young, wild and reckless, completely naive to the ways of the world. A mischievous little devil, intent on getting his way no matter what, the rules of society at large didn’t seem to apply, nor phase him. An intimidating distance stood between us as well; at least a two-hour drive on a good day, without traffic, which is a rarity in the bay area. Had I submitted a proper online dating profile, this beastly candidate would have been screened out from day one.

The thing is, I wasn’t lurking through the tangled web of Tinder profiles for a boyfriend; I was idly browsing through the pet section of Craigslist.

Luka is the dog I didn’t know I needed until the moment he adopted me. A 4 1/2-pound bundle of unlimited energy, he bounded straight into my heart and refused to leave, sinking his sharp teeth in with a ferocious grip. Only 8 weeks old, he’s already begun to train me as much as I’m trying to train him, much to his chagrin. Tiny but mighty, he has big paws and a huge personality to grow into, with so many happy years ahead of us both. Though Luka is far from the kid I thought I would have, in all those hazy dreams of my imagined, unknowable future, he’s exactly the lifelong companion I was craving. This is it, this one is a keeper, I thought to myself, holding him for the first time as he licked my face in an excited frenzy.

My newborn baby is such a shockingly recent (and sudden) addition to the family that I don’t even have a proper portrait session to share yet, but I couldn’t waste this opportunity to share. Today just happens to be National Puppy Day, less than one week into this crazy journey, because life is often stranger than fiction. Honestly, you can’t make this stuff up.

If you’ve ever wanted to let more love into your life, start at the shelters. Please, adopt, don’t shop, and save another sweet creature with the misfortune of landing in the wrong place at the wrong time. To a certain degree, you must ignore your brain, let go of your preconceived laundry list of qualifiers, and go with your gut. When you find the right guy or gal, you’ll simply know.

Thank you Luka, for adopting me. I’m far from a perfect doggie mommy, but I promise to always love you.

Hannah (BitterSweet)22 Comments

Munch Madness

Considering the fervor surrounding Superbowl festivities and all associated opportunities for eating and drinking, it’s surprising that little of that enthusiasm seems to carry over for March Madness. Speaking as an uninformed observer, it strikes me as an even more promising excuse to indulge, being spread out over a number of weeks with numerous chances to try new celebratory snacks. It’s hard to resist the classics, especially when you have limited time to pull out all the stops, but when you can dabble with different recipes for each match, even fair-weather sports fans can get into the spirit. That’s where I come in.

Top picks for any appetizer bracket will always include dips. Guacamole is the reigning champ these days, but hummus, queso, artichoke and spinach, and good old salsa are definitely contenders. That said, my bet is going to the underdog this round, the old-school favorite that doesn’t get its fair due these days. Sour cream and onion has proven its worth in all variety of savory bites, though its influence usually ends at the dusty bag of potato chip crumbs.

More substantial than those thin crisps and less messy than any dipping situation, sour cream and onion arancini elevate the proven allium medley into a self-contained appetizer worthy of a special occasion. Whether or not that happens to include hollering at the TV while baskets are made or missed is entire up to you.

Jasmine rice, tender and aromatic, is my unconventional selection in this particular baked rice ball. Mahatma Rice sources the very best grains from Thailand; a commitment to quality that’s evident in every bite. Naturally, it pairs brilliantly with Asian flavors, like the subtle nuances of lemongrass, cilantro, chilies, citrus, basil, and coconut milk, but is versatile enough to support any seasonings. Find Mahatma Jasmine Rice using their store locator, and your efforts will be paid off in spades of flavor.

Crisp on the outside, creamy and rich on the inside, you could be fooled into thinking that this was every bit as decadent as the original inspiration. Believe it or not, these arancini are actually baked, not fried, and pack a powerful punch of protein thanks to the addition of homemade tofu sour cream. Dehydrated onion flakes take the place of a breadcrumb coating, enhancing the allium aroma and lending a deeply toasted taste at the same time. You’ll even score some bonus points for having a naturally gluten-free option, too!

Whether or not you’re into basketball, you can’t lose with such delicious savory morsels on your team.

This post is sponsored by Mahatma Rice, but all content and opinions are entirely my own.

Yield: Makes 16 - 18 Arancini

Sour Cream and Onion Arancini

Sour Cream and Onion Arancini

Crisp on the outside, creamy and rich on the inside, you could be fooled into thinking that this was every bit as decadent as the original inspiration. Believe it or not, these arancini are actually baked, not fried, and pack a powerful punch of protein thanks to the addition of homemade tofu sour cream. Dehydrated onion flakes take the place of a breadcrumb coating, enhancing the allium aroma and lending a deeply toasted taste at the same time.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

Instructions

  1. Preheat your oven to 400 degrees and line a baking sheet with a silpat or parchment paper.
  2. Combine the rice and vegetable stock in a medium saucepan over moderate heat. Cover and bring to a rapid boil. Reduce the heat to maintain a gentle simmer, and cook for 15 – 18 minutes, until all the liquid has absorbed and the rice is tender. Keep covered to finish steaming and set aside.
  3. Meanwhile, place a medium skillet over moderate heat on the stove and begin the warm the olive oil. Once shimmering, add the onion and garlic, stirring periodically. Season with salt and continue to saute for another 10 – 15 minutes, until aromatic and lightly golden brown. Transfer to the pot of rice.
  4. Mix in the nutritional yeast, onion powder, black pepper, lemon juice, mustard, silken tofu, and scallions next, stirring thoroughly to make sure that the seasonings are evenly distributed throughout. Add in the mochiko last.
  5. When the rice is cool enough to handle, use an ice cream scoop and lightly moistened hands to roll out approximately 1/4 cup of the mixture for each arancini. Toss gently in the onion flakes, pressing lightly to adhere and completely coat the outsides. Place the finished arancini on the sheet pan and lightly spray all over with oil.
  6. Bake for 20 – 25 minutes, until golden brown and crisp.

Notes

*Depending on preference and availability, you could substitute Greek-style vegan yogurt instead.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 53Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 188mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 2g

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.

© Hannah Kaminsky
Cuisine: Italian / Category: Starters and Snacks

Hannah (BitterSweet)12 Comments

Irish Canons of Taste

What could be more Irish than potatoes and cabbage, when it comes to cuisine, at least? So beloved is the classic colcannon that it was historically greeted by song, praised for its simple, buttery charm. Although most frequently enjoyed during Halloween celebrations back in the olden days, today, this time-honored side dish has come to symbolize the culinary genius of the Emerald Isle whenever St. Patrick’s Day rolls around.

For a delicious twist on the Irish staple, mashed broccoli and cauliflower join forces with kale, cabbage, and horseradish in this harmonious family reunion. They’re all cruciferous vegetables, and all pitch-perfect when singing together as a modern ode to the old-fashioned spud. It will be hard to go back to plain old mashed potatoes once this fresh blend has graced your table.

Yield: Makes 3 – 4 Servings

Cruciferous Colcannon

Cruciferous Colcannon

For a delicious twist on the Irish staple, mashed broccoli and cauliflower join forces with kale, cabbage, and horseradish in this harmonious family reunion. They’re all cruciferous vegetables, and all pitch-perfect when singing together as a modern ode to the old-fashioned spud.

From Real Food, Really Fast by Hannah Kaminsky

Prep Time 4 minutes
Cook Time 5 minutes
Total Time 4 minutes

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 Cups Stemmed and Chopped Kale
  • 2 Cups Shredded Savoy or Green Cabbage
  • 3 Scallions, Thinly Sliced
  • 1/2 Pound Frozen Cauliflower, Thawed
  • 1/2 Pound Frozen Broccoli, Thawed
  • 1/4 Cup Vegetable Stock
  • 1 Tablespoon Nutritional Yeast
  • 2 Teaspoons Freshly Grated Horseradish
  • 3/4 Teaspoon Salt
  • 1/8 Teaspoon Ground Nutmeg
  • Vegan Butter, to Serve (Optional)

Instructions

  1. Heat the oil in a large saucepan over medium heat. Add the kale and cabbage in handfuls, stirring until wilted down enough to comfortably accommodate all the green. Toss in the scallions and sauté for two more minutes to soften. Introduce the cauliflower and broccoli next, along with the vegetable stock. Cook for 4 – 5 minutes, until the vegetables are fork-tender.
  2. Remove the vegetables from the heat and roughly mash with a potato masher. Add in the nutritional yeast, horseradish, salt, and nutmeg, stirring, folding, and mashing until the whole mixture is completely combined, creamy, and well-seasoned.
  3. Transfer to a serving dish and for an extra indulgent finishing touch, top with thick pat of vegan butter melting luxuriously over the whole mound.

Notes

Quick Tip: You can even use frozen kale! Check your local grocery store’s freezer section, and you might be happily surprised about the abundance of prepared greens stashed away amidst the typical vegetable options. To keep things fresh and exciting, consider mixing up the greens; spinach is always a solid option.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 162Total Fat: 10gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 0mgSodium: 488mgCarbohydrates: 15gFiber: 7gSugar: 5gProtein: 6g

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.

© Hannah Kaminsky
Cuisine: Irish / Category: Salads and Sides

 

Hannah (BitterSweet)15 Comments

Pie-Eyed

The only class I’ve ever failed was math. Though typically a dedicated student and overachiever, this devastating low mark hardly came as a surprise. If the theory is true that the left brain is meant to handle more abstract, creative thought and the right is in charge of practical analytics, it’s not entirely farfetched to imagine a complete absence of the latter in my skull. I’m still lost beyond the most basic arithmetic required for scaling recipes up or down and thank my lucky stars that somehow, for reasons unbeknownst to me, they still let me graduate on such shaky algebraic footing.

Despite the fact that pi is a formula I would rarely consider applying in real life, it’s a concept I’m only too happy to celebrate every March 14th, otherwise known as 3/14 on the calendar. Though a mathematical novice, I’d like to consider myself a pie expert with a lifetime of experience both eating and baking the crusted wonders. Evidence of that mild obsession is easily found in Easy as Vegan Pie, a trove of both sweet and savory recipes that could make any day a Pi/Pie Day.

Don’t know where to start? Take a gander at the cheat sheet I’ve assembled here with some of my best baking blueprints, which don’t need any sort of higher degree to decode.

The sleeper hit that no one expected, the Frankenstorm Pie (AKA Banana Ganache Pie) has become one of my most popular pies to date. Not so shabby for a recipe created under such dire circumstances, and it almost went unwritten altogether. It’s a crazy story that you’ve gotta read, and a flavor you must taste to believe.

Roasted Strawberry-Tomato Galette brings out the best in each fruit for this sweet slice. Just as comfortable together in a salad as in this free-form pie, the savory, gently acidic bite of the tomatoes serves to accentuate the sweetness of the berries.

Pumpkin pie is one of the time-honored classics, but I’m never one to go the traditional route. My best take on the concept is one with a fluffy filling, soft, simple, and full of spice. Marshmallow Chiffon Pumpkin Pie is a natural fit for autumnal holidays, but light and cool enough to hit the sweet spot in warmer weather.

Speaking of nontraditional, chipotle mashed sweet potatoes were the inspiration for my Chocolate Chipotle Sweet Potato Pie. Dialing in the heat so the chilies provided just the slightest tingle on the tongue, their intensity is further tempered by the soothing contrast of brown sugar and rich coconut milk. Better yet, a thin base of dark chocolate adds depth to the dessert, and adds appeal for those who aren’t big on starchy squash pies.

Ending on a whimsical note, caramel and custard elevate the humble popcorn kernel in this Caramel Corn Pie. Notes of burnt sugar compliment a buttery undertone, accented with a good pinch of salt. If you’re craving popcorn, it might be a wise idea to think inside the crust.

What’s your Pi Day pick for this year? Don’t let the numbers trip you up. It doesn’t take a mathematician to know good food when you taste it.

Hannah (BitterSweet)5 Comments

Rise and Shine

Emerging from the dark ages of winter, daylight savings time begins tomorrow, pushing the hour hand of our clocks forward and tired bodies out of bed earlier than most would prefer. Studies have shown that this shift is not just an unpleasant adjustment for the sleepyheads among us, but one of the most dangerous times of year. That missing hour of rest accounts for a dramatic increase in car accidents, affecting drivers, bicyclers, and pedestrians alike. There’s no substitute for a proper block of shuteye every night, but when that’s not possible, an extra dose of caffeine doesn’t hurt to ease the transition.

There has never been a better time to re-energize with a can of RISE. Elevating the average cup of Joe to gourmet heights, this brew is brilliant in its simplicity.

Pop the tab to unleash a startling fizz, an awakening of the dark brew concealed within. Don’t be shy, take a sip. An incredibly smooth, velvety texture floods your senses with strong, but balanced, full-bodied coffee flavor. The fine matrix of nitrogen bubbles creates an experience that isn’t foamy or bubbly like soda. Rather, the air pockets are so fine that they knit together in a cohesive, creamy texture. It can’t be compared to beer out of a tap, either; despite the beautiful cascading pour and frothy head that crowns each glass once RISE has been released from its aluminum can, the flavor far surpasses that of any boozy beverage, in my admittedly biased, largely non-alcoholic opinion.

Beyond the superlative take on a standard jet-black brew, unconventional citrus additions set the remaining line of options apart from the pack. Lemon and coffee sounds like an unlikely pair, and yet the two mingle harmonious in this cool, bright, and refreshing blend. Think of the classic Arnold Palmer, combining black tea and lemonade, but with a darker, richer base to approximate the experience. A touch of cane sugar rounds out the high notes for a very satisfying sip, from start to finish. Served over ice, surely this will be the hit of summer when the heat is on.

Blood orange is another unexpected fruity twist on tap, leading with notes of sweet orange that fade into the ground, earthy flavor of dark roasted beans. It’s like an all-purpose, full breakfast beverage in one compact container; just add champagne for a brunch-worthy celebration.

Stay awake, keep hydrated, and treat your taste buds. Coffee can’t stop the relentless march of time, but it can sure help you cope.

Hannah (BitterSweet)5 Comments