Author: Hannah (BitterSweet)

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

Weather or Not

Don’t talk about the weather. No one wants to read another dissertation on the current atmospheric conditions in their own immediate locale, let alone those in some irrelevant corner of the world. Not a single person out there could care less about the recent rainfall, temperature swings, or the balance of sun and clouds, and yet you’d be hard pressed to find two consecutive posts here that don’t bear at least a passing mention of one. Keep this up and you’ll have to convert BitterSweet to a weather blog. Of all the topics to open a conversation with, discussing the weather is absolutely the most boring approach, guaranteed to stop any casual interaction in its tracks. Please, I’m begging you, do not start another article based around the weather.

It’s a conversational dead end, a social death sentence, a trap that I’m well aware of and yet fall into every time. Weather affects countless facets of my daily life, making it impossible to merely push aside as though it wasn’t such a dominating force. That’s especially true when it comes to culinary inspiration. No other single element affects the food I crave and create more than Mother Nature, each dish an edible manifestation of her mischievous climate deviance or meteorological phenomenon. Shopping more often at farmers markets and less at traditional supermarkets only intensifies this connection. Given this overwhelming influence, how am I to introduce a recipe inspired entirely by seasonal availability?

Let’s just talk about the food, shall we? The latest gems sparking my interest have come straight from the aforementioned farmers markets, thanks to the brilliant program CUESA has assembled, featuring local chefs and produce every weekend.

Presented by Chef Ben Paula of Sauce, this colorful composition has been a delicious reminder of the brilliance in simplicity for many ensuing meals. A Pickled Beet and Braised Beet Top Salad may not sound like much on paper, but the lightly briny taproot adds a new dimension of flavor to the leafy greens. Utilizing the whole vegetable, each plate presents a complete and thoughtful study of the much-maligned beet. I would wager that even naysayers would find something to love in such a fresh approach.

For a sweet accompaniment that won’t weigh you down, I would highly recommend the Blood Orange-Carrot-Almond Dreamsicle from Neka Pasquale of Urban Remedy fame. Truth be told, the name itself is far more complicated than the actual recipe. Simply mixing together prepared juices and almond milk provides a smart alternative to juicing from scratch, and creates an unexpectedly luscious drink. All you need is equal parts carrot juice, orange juice (blood or orange or standard work equally well, I’ve found), and almond milk. Add the almond milk last to prevent it from curdling, and enjoy chilled. I’ve taken to mixing up the formula with beet juice as well, since I just can’t get enough of the ruby red orbs.

Even if your immediate outlook isn’t nearly so sunny, go ahead and leave the forecast off the menu. I’d argue that these spring-time treats needn’t require optimal weather for your enjoyment.

Hannah (BitterSweet)9 Comments

A Whole Lava Love

Pastry chefs, restaurateurs, and seasoned eaters the world over groan with a deliberate roll of the eyes as the dessert menu lands on their tables. Invariably, no matter the cuisine, listed there amongst the sweet offerings will be the classic chocolate lava cake. No one can begrudge the treat for its flavor, as chocolate boasts a nearly universal approval rate across all dining demographics, but it simply seems like the default, stock answer to the question a lazy cook doesn’t want to address. To continually make such an obvious culinary faux-pas, whoever is at the helm in the kitchen must be terribly uncreative, tone-deaf, or simply apathetic about the meal’s final course. We can all agree that there are few innovations to be found in this antiquated cake, despite the richest, most flowery printed descriptions.

So why do they keep turning up around every dining room corner, and better yet, why do we keep ordering them? For all our claims of being adventurous eaters, open to new, sometimes risky flavor pairings, the attraction to tried-and-true chocolate decadence is simply irresistible. Whether you’ve indulged in one lava cake or 80 in your lifetime, it just doesn’t get old.

Putting food snobbery aside and conceding that there are far worse ways to end a meal, it becomes clear that the real issue isn’t necessarily the sheer number of molten chocolate cakes, but the number of poorly executed renditions. There’s still plenty of room for improvement.

My inspiration to revisit the original, antiquated recipe came from an unlikely source. Protein powder and downright hedonistic desserts are hardly a natural combination, but at the same time, I knew it wasn’t so far fetched. Not only did this highly nutritious base help to foster the perfect gooey interior texture, but its natural thickening powers abolished the need for any gluten at all.

There’s no shame in falling for these baby cakes containing a rich pool of hot chocolate lava, especially when they deliver a surprising punch of protein and fiber, too.

Yield: Makes 4 Small Cakes

Molten Mocha Protein Cakes

Molten Mocha Protein Cakes

Decadent dark chocolate cakes with a molten, gooey center are the ultimate indulgence. These happen to be secretly healthy with plant-based protein and fiber!

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 7 minutes

Ingredients

  • 2 Ounces (1/3 Cup) Semi-Sweet Chocolate Chips
  • 1/4 Cup Aquafaba (Chickpea Brine)
  • 2 Tablespoons Olive Oil
  • 1/4 Cup Plant-Based Chocolate Protein Powder
  • 3 Tablespoons Confectioner’s Sugar
  • 1 Teaspoon Instant Espresso Powder
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Baking Powder

Instructions

  1. Preheat your oven to 450 degrees and lightly grease 4 standard muffin cups. Fill the remaining 2 in the pan halfway with room temperature water; set aside.
  2. Place the chocolate chips in a medium, microwave-safe bowl along with the aquafaba and oil. Heat for 30 – 60 seconds, stirring thoroughly until the chocolate has completely melted. Add in the protein powder, sugar, espresso powder, salt, and baking powder, mixing well, being sure to beat out any clumps. The batter should be smooth and fairly thick.
  3. Divide the batter equally between your four prepared muffin cups and gently slide the pan into the oven. Bake for just 7 – 8 minutes, no matter how under-baked they may look. The sides should be firm, but the centers will remain soft and may fall slightly as they rest.
  4. Let the cakes cool in the pan for 5 minutes before carefully pouring out the water from the empty tins. Invert the whole pan over cutting board a or large, flat plate before transferring them to individual dessert plates.
  5. Serve immediately while still warm.

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: 203Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 90mgCarbohydrates: 19gFiber: 1gSugar: 17gProtein: 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: American / Category: Cakes & Cupcakes

 

Hannah (BitterSweet)20 Comments

Gong Hey Fat Tuesday

If you’re looking for an excuse to celebrate, you needn’t look far. Before the glow of one jubilant holiday fete can fully fade from view, yet another occasion to rejoice arises from its ashes. Depending on which traditions you hold dear, you could easily keep the party going 365 days a year, without even delving into the more dubious list of unofficial observances. Keeping up with the standard routine is hard enough on an average day, but a calendar peppered at random with noteworthy events can become downright intimidating.

Mardi Gras and the Lunar New Year happen to fall on consecutive days this year, each arriving with a riot of colors, rituals, and lucky foods. Pressed for time and sufficient enthusiasm to properly honor both, I was suddenly struck by one unlikely common thread, uniting Creole and Chinese customs: Pancakes.

Fat Tuesday earns its moniker for all the indulgent edibles typically served during the festivities, particularly pancakes. Fluffy, flat, big, or small, every unique twist on the humble breakfast cake is welcomed with open arms- And a sticky pitcher of thick maple syrup. Less common but no less appreciated are savory renditions, ideal for balancing out the inevitable deluge of sugary sweets.

Chinese pancakes exemplify the pinnacle of pancake perfection for revelers craving salty snacks instead of desserts. Impossibly thin, flaky layers cradle flecks of green onion, just assertive enough to be heard above the baseline of nutty toasted sesame. Built upon the simplest of ingredients and just undeniably, apologetically rich, each narrow wedge tastes like a joyous carnival all by itself.

Clearly, it was high time for these two cultures to become acquainted.

Unexpected Cajun and Creole flavors infuse this time-honored dim sum addition, drawing bright citrus notes into the stratified dough itself. The real coup de gras, however, is delivered in the fiery dipping sauce. A cool and creamy base balances out a wide palate of spices, ranging from warming to immolating. Once blended and melded the resulting harmony of heat could easily become a new standby to accompany any cuisine.

Ala Madigra and Gong Hey Fat Choy!

Yield: Makes 20 Pancakes; 1 Cup Sauce

Citrus-Scallion Pancakes with Dynamite Cajun Dipping Sauce

Citrus-Scallion Pancakes with Dynamite Cajun Dipping Sauce

Unexpected Cajun and Creole flavors infuse meet in scallion pancakes, drawing bright citrus notes into the stratified dough itself. The real coup de gras, however, is delivered in the fiery dipping sauce. A cool and creamy base balances out a wide palate of spices draws new life into this dim sum staple.

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients

Dynamite Cajun Dipping Sauce:

  • 1 Cup Vegan Mayonnaise
  • 2 Tablespoons Sriracha
  • 2 Tablespoons Fresh Cilantro, Finely Minced
  • 1 Tablespoon Creole Seasoning
  • 1 Teaspoon Low-Sodium Soy Sauce
  • 1 Clove Garlic, Finely Minced

Citrus-Scallion Pancakes:

  • 2 Cups All-Purpose Flour
  • 6 – 8 Tablespoons Warm Water
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Toasted Sesame Oil
  • 1/2 Cup Roughly Chopped Scallions
  • 1 Clove Garlic, Finely Minced
  • 1/4 Teaspoon Lemon Zest
  • 1/4 Teaspoon Salt
  • 3 – 5 Tablespoons Peanut Oil

Instructions

  1. To prepare the dipping sauce, simply mix everything together, adding sriracha to taste. Cover and store in the refrigerator until ready to serve, for up to two weeks.
  2. For the pancakes, mix together the flour, 6 tablespoons of the warm water, lemon juice, and sesame oil in a large bowl. Stir until the liquid is absorbed, adding more water one teaspoon at a time as needed until the dough pulls away from sides of bowl. The goal is to create a cohesive, firm dough that is barely tacky to the touch.
  3. Knead the dough by hand on a lightly floured surface for about 5 – 10 minutes, or until smooth. Cover with a moist towel for 20 minutes to allow the gluten to relax.
  4. Meanwhile, take this opportunity to mix together scallions, garlic, lemon zest, and salt in a small bowl; set aside.
  5. After resting, roll the dough into a skinny snake-like shape and cut into 20 equal pieces. Roll each segment into balls and keep covered with the towel.
  6. Working with one small ball of dough at a time, place on a well-floured surface and roll into a circle approximately 4-inches in diameter. Brush liberally with peanut oil, sprinkle with 1 – 2 teaspoons of the scallion mixture, and roll the pancake up tightly like a rug. Curl the roll around in a spiral, pinch the end to seal, and flatten it back out into a very thin circle, about 1/8 of an inch in thickness. Repeat with the remaining balls of dough.
  7. Heat one tablespoon of peanut oil in a skillet over medium heat. Pan fry the pancakes, one or two at a time, until the bottom is golden brown and perfectly crisp. Keep warm in a low oven or slice into wedges, serving immediately alongside the dipping sauce.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 139Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 117mgCarbohydrates: 12gFiber: 0gSugar: 1gProtein: 1g
© Hannah Kaminsky
Cuisine: Chinese / Category: Starters and Snacks

Hannah (BitterSweet)8 Comments

Hang Ten

Ten years. One decade.

It’s both an insignificant stretch of time, and an interminable one. It’s enough time to grow a productive (if petite) apple tree from seed; to grow a newborn into a certifiable tween. It’s more time than I ever thought I could devote myself to one single project, especially at the tender young age of 17. Clicking that now-familiar “publish” button for the very first time, I had no idea what I was getting myself into.

Never one for the syrupy sweet prose nor navel-gazing of a self-congratulatory anniversary post, I want to simply, sincerely say thank you. YOU, for reading, whether it was from the awkward, ugly early days or just this very moment. It’s impossible to fathom all of the incredible people out there who have shaped my life up to this point, from the past 37,500 comments and counting. Life both online and off would look entirely different without every last line of text, even those who simply drop by to say “Yum!”

There’s nothing that could sufficiently express my gratitude, and so for weeks leading up to this moment, I was paralyzed with anxiety. How do I mark the occasion? How can I possibly repay these incredibly readers equal to the generosity they’ve shown me?

Quite frankly, I can’t.

I can only keep on writing, photographing, and sharing all the sordid details, for another 10 years or more- Only if you’ll be so kind as to indulge me.

Thank you.

Hannah (BitterSweet)25 Comments