Author: Hannah (BitterSweet)

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

Cashew is King

Dense, silky smooth, capable of melting so slowly and seductively across the palate that it seems to linger far beyond the average taste; cashew ice cream has certainly come a long way. Once a mere glimmer in the eye of the mad kitchen scientist who dared venture outside the standard arsenal of readily available dairy alternatives, cashew ice cream has finally hit the mainstream, and in a big way thanks to So Delicious. Textural superiority provides the unshakable foundation for all of these nutty frozen desserts, unburdened by excessive gums or stabilizers like so many commercial options. This attention to ingredient detail allows the most basic of flavors, the vanilla-infused Creamy Cashew, to shine without any adulteration. Similarly, the unfussy Cappuccino boasts a perfectly balanced coffee flavor, deepened by a subtle hint of cinnamon in the afterglow of each frosty bite. What truly sets this line of nut-based pints apart from the pack in the freezer aisle, however, are their bolder, unabashedly indulgent flavor combinations.

Turtle Trails from the original Purely Decadent label has been my top pick for countless years, but now that I’ve tasted the sweet extravagance of Salted Caramel Cluster, I may just have a new favorite treat. So packed full of chunks that it’s difficult to scoop, this pint of cashew goodness is not messing around. Whole, full-sized, plump cashews smothered in crisp shells of dark chocolate litter the landscape, flanked by rivulets of flowing caramel sauce. Notes of browned, burnt sugar define the custard base, spiked with just the right amount of salt to propel the flavor into crave-worthy territory.

Dark Chocolate Truffle succeeds in delivering an equally intense dessert experience as well, clearly formulated with the unreformed, unapologetic chocoholic in mind. Strong chocolate ice cream with devilishly bitter edges cradles thin shards of shaved chocolate that shatter effortlessly between the teeth. Truly an “adult” chocolate ice cream, it would be a disservice to compare it to the average cocoa concoction. The plentiful truffles are even better than those found in the average box of chocolate, especially since you’ll always know exactly what you’re going to get; every scoop is delicious, just as promised.

If simple sugar cookies and cinnamon spice hold more allure when a sugar craving hits, then the Snickerdoodle would be just your speed. Reminiscent of a thick, icy glass of horchata, this comforting blend has the upper hand on the original beverage thanks to the abundant smattering of gluten-free cookie dough pieces found throughout. Each bite maintains a soft, supple chew, no matter how deeply the pint has been wedged into the back of the icebox. I couldn’t help but further the cookie theme by serving up a few scoops as ice cream sandwiches, but the beauty of this variety is each spoonful provides the full compliment of these childhood treats, without the hand-held mess.

Even in the increasingly crowded category of vegan ice creams, So Delicious manages to continue innovating, reinventing itself, and staying ahead of trends while still remaining genuinely delicious. These cashew ice creams deserve a place in your freezer- But I can promise that they won’t stay there very long.

Hannah (BitterSweet)12 Comments

Fine and Funky Fresca

Saying that Texas gets hot during the summer would be like calling the Pluto a “little bit chilly,” as it spins around outer space to the tune of -180° C on a good day. Despite being better suited for the tropics than the arctic, nothing could have prepared me for the crushing heat that settles in like a thick blanket by midday, every day without fail, refusing to abate even after the sun has long since abandoned its post in the sky. Whereas Hawaii has trade winds to push the offending humidity to the side every now and then, so much as a gentle breeze can be tough to come by around here. What’s even more ominous and vaguely alarming is the fact that it’s technically not even summer yet. The locals all give a knowing, far away stare and a nod whenever the subject comes up, as if to say, “You just wait.”

Unprepared for but not altogether unhappy about the extreme climate, I would still much rather be too hot than too cold, so the intensity of the daily highs is just a part of life. After the morning bath in sunscreen, proper hydration is the only way to cope. It’s impossible to drink enough water, which is why it’s critical to make those bottomless glasses as appealing as possible.

Enter the agua fresca. Traditionally augmented with a generous dose of sugar, it turns out that simply using perfectly ripe fruit makes it unnecessary to further gild the lily in that department. Chasing after flavor rather than pure sweetness, my interpretation of the fruit-based beverage may look downright swampy, but trust me, the flavor is all bright, light, and refreshing watermelon goodness. While the added nutritional punch from a handful of spinach is to blame for the deceptive color, it ultimately acts as a silent partner in this successful production.

Although I may not stick around long enough to experience the true terror of a full-fledged Texan summer, I know that with a pitcher of this cool, fruity blend by my side, I’ll be prepared for any of the heat or humidity that awaits me back home.

Yield: 4 Cups

Minted Melon Agua Fresca

Minted Melon Agua Fresca

Chasing after flavor rather than pure sweetness, my interpretation of agua fresca may look downright swampy, but trust me, the flavor is all bright, light, and refreshing watermelon goodness.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 – 2 Cups Fresh Baby Spinach, Packed
  • 1/3 Cup Fresh Mint Leaves, Packed
  • 4 Cups Cubed Seedless Watermelon
  • 1 Tablespoon Lime Juice
  • 1/2 – 1 Cup Cold Water
  • Pinch Salt (Optional)
  • Ice, to Serve

Instructions

  1. Pull out your blender and add the spinach and mint into the canister first, followed by the watermelon chunks. Begin blending on a low speed, just to start chewing up all the leafy greens at the bottom. Drizzle in the lime juice and 1/2 cup of water to help keep things spinning, and slowly turn it up to a high speed. Thoroughly puree until completely smooth. It may take a bit longer for machines with a bit less power to process through all the greener, so be patient and don’t rush this step.
  2. Strain the juice through a fine mesh sieve or nut milk bag, pressing the solids to extract as much liquid as possible. Discard any remaining pulp. Add more water if desired. Pour over ice and enjoy immediately. Stay cool, everyone!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 51Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 48mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 1g
© Hannah Kaminsky
Cuisine: Mexican / Category: Baking / Cooking

Hannah (BitterSweet)11 Comments

The Revolution Will Not Be Carnivorized

There’s a tremendous, unfathomable difference between barbeque sauce and real-deal barbeque, period. Having been repulsed by the sticky sugar syrups laced with all manner of offending spices and artificial flavors, I had written off the entire genre for the better part of my young life. BBQ Revolution, a humble trailer based on Manor Road, is most definitely serving up the genuine article, and has changed the way I think about barbeque altogether.

Possessing intense smoke flavors completely unlike those found bottled and stored in your local mega-mart, each bite of protein is a transportive experience. You can taste the full depth of the fire, the kiss of the flames caressing the blend of mesquite and pecans responsible for the resulting rich nuances, infusing their essence into those toothsome meatless morsels. The whole campfire might as well be roaring right at the table, and I swear it’s even possible to taste the glow of the embers as the sauces linger and slowly burn down. Sweetness is the most subtle seasoning of all, applied as a careful finishing touch much like one might regard salt, to balance out those rich nuances built over so many hours of smoking.

Side dishes undeniably play second fiddle to these stellar attractions, as well they should, but that’s not to say that any are left wanting. Creamy, not gooey nor particularly saucy, the subtly peppered mac and cheese is another revelation. Soft noodles readily surrender themselves into the comforting melange. Potato salad is delivered in the form of a slightly chunky mash, bearing the light twang of vinegar. Attention has clearly been paid even to the lowly, pale slivers of white onion. Appearing for all the world to be merely sad bits of garnish, they are in fact fabulously crunchy accompaniments, surprisingly not the least bit sharp or harsh. They were almost overlooked and left behind in all my excitement- what a terrible mistake that would have been.

If there was just one opportunity to eat out in Austin, I would have to recommend that BBQ Revolution be the destination of choice. No one else, near or far, is creating vegan food of any similar sort. The only difficulty is getting there before the hungry hordes descend; it’s not uncommon to arrive well within their narrow window of open hours, only to find that dreaded “sold out” sign already plastered over the menu board. Come early and come often; your perseverance will be rewarded, because there’s no other way to get these essential Texan eats.

Hannah (BitterSweet)8 Comments

Gems That Rock the House

Inspiration comes in many forms, often unpredictable and unexpected, without any apparent relation to the innovations it may produce. Broadening one’s horizons is the most effective way to home in a completely different creative venture. This is the best explanation I can provide for why I ended up in a metal shop, torch blazing away, for the better part of my spring semester. General craftiness and a penchant for beading runs in my blood, so it seemed criminal to overlook the burgeoning jewelry and metal arts program offered while on campus. With no prior experience, it was exhilarating to literally forge a new path, turning scrap metal into something to treasure. While my wearable work is still quite amateur at best, I found that subtle touches of color can make a world of difference. Thus, it was a stroke of pure luck that House of Gems reached out to me prior to my first class and offered me an opportunity to sample their wares.

Beads and findings of all materials, shapes, and sizes glitter even from the glow of the computer screen on the immense online catalog. Choosing would have been impossible if not for the basic guidelines of JEM 110- Only natural stones or gems would do, as plastics would certainly melt under the temperatures that soldering demands. Though I didn’t know it at the time, my selections would prove to influence a sizable portion of the work to come in the following weeks.

Dubbed “The Crimson Cloud” due to its deep red carnelian rain drops, those stunning faceted beads were the cherries on top of this patina-ed brass sundae. Though time constraints prevented me from completing the pin back as I had envisioned, the possibilities now remain open for turning this midterm submission into a magnet or pendant instead.

Just a simple whimsy made to blow off some steam, silly little side projects like this tube ring were welcome distractions when more complicated techniques eluded me. Admittedly, these beads here are merely glued in place and then lacquered over for security, but I simply couldn’t resist incorporating those brilliant purple sugilite in any way possible. Besides, the copper ring band would need some sort of veneer to become truly wearable, I reasoned.

Making samples of various new concepts as they were taught was an essential component of the class, and I must admit that I went a bit overboard at times. All that was required in this case was a basic example of any functional earring wire, capable of being fabricated in about two minutes, but I couldn’t leave those bare sterling silver strands alone. Very simple textured nu-gold teardrops gleam in the sunlight with the addition of a few smoky, pearlescent labradorite beads. As far as everyday jewelry goes, these unassuming earrings may quite possibly be my favorite creation of the semester.

While I may not have access to the same equipment anymore, I do still have a wealth of stunning stones to spur new jewelry inspirations. This is only the beginning of my metal crafting experiments. With the help of House of Gems, I would love to spur that same drive and ability to create some something beautiful in all of you! All orders over $25 automatically qualify for free shipping in the US, for anything that captures your crafty imagination amongst their vast selection of wares.

No matter what you create, you can’t go wrong with such a vast selection of impeccable craft and jewelry-making supplies to draw inspiration from!

Hannah (BitterSweet)4 Comments