What’s The Matar?

No longer than 5 minutes after getting my hands on a super-firm block of tofu did it end up on the stove. Most excited to try using this uniquely textured bean curd as a paneer replacement, ideas and inspiration for different Indian dishes were limitless, and I just couldn’t make up my mind.

Instead of making a traditional meal, I decided to make a mash up of my two top picks, matar paneer and dahl. Creating a completely inauthentic but highly delicious one-pot meal with little effort to speak of, this is one that will definitely be a staple for those cold winter nights ahead. It may not win any beauty contests, but it definitely hit the spot.

I served mine up with lightly toasted pita for a quick carb, but it would be the perfect sort of thing to pile on top a hill of rice or quinoa, too.

Yield: Makes 4 - 6 Servings

Matar Tofu Paneer Dahl

Name: Matar Tofu Paneer Dahl
Prep time: 5 min
Cook time: 45 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1 Tablespoon Coconut Oil; 1/2 Medium Yellow Onion, Diced; 2 Cloves Garlic, Finely Minced; 1 1/2 Teaspoon Ground Cumin; 1 Teaspoon Ground Coriander; 1/2 Teaspoon Turmeric; 1/2 Teaspoon Chili Powder; 1/2 Teaspoon Ground Ginger; 3 Cups Vegetable Stock; 1 Cup Mung Dal (Split Mung Beans) or Red Lentils; 1 Roma Tomato, Diced; 2 Tablespoons Tomato Paste; 1/2 Cup Frozen Peas; 1 Pound Extra-Firm Tofu, Pressed for at least Two Hours; Salt and Pepper, to Taste

In a completely nontraditional mashup of matar paneer and lentil dal, this Indian-inspired entree is a simple, comforting, and flavorful one-pot meal.

Prep Time 5 minutes

Cook Time 45 minutes

Additional Time 2 hours

Total Time 2 hours 50 minutes

Ingredients

1 Tablespoon Coconut Oil
1/2 Medium Yellow Onion, Diced
2 Cloves Garlic, Finely Minced
1 1/2 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/2 Teaspoon Turmeric
1/2 Teaspoon Chili Powder
1/2 Teaspoon Ground Ginger
3 Cups Vegetable Stock
1 Cup Mung Dal (Split Mung Beans) or Red Lentils
1 Roma Tomato, Diced
2 Tablespoons Tomato Paste
1/2 Cup Frozen Peas
1 Pound Extra-Firm Tofu, Pressed for at least Two Hours
Salt and Pepper, to Taste

Instructions

In a medium saucepan over moderate heat, melt the coconut oil and begin to saute the onion in it. After a minute, add in the garlic and spices, and stir well. Allow the mixture to cook for 5 – 8 minutes, until the onion is translucent and the spices are highly aromatic. Deglaze the pan with the vegetable stock, scrapping the bottom to make sure nothing is sticking, and then introduce the beans/lentils as well. Cover the pot, turn the heat down to a low simmer, and let it sit, undisturbed, for about 20 minutes.
The if using mung beans, they will still be somewhat firm at this point, but red lentils will be nearly done. Stir in the diced tomato, tomato paste, peas, and pressed tofu, and let cook, covered, for another 5 – 10 minutes. Give the whole mixture a good stir to encourage your legume of choice to break down a bit, and test to see if its fully cooked. The lentils should be done, but mung beans will probably take another 15 minutes or so. Just be patient, and keep a close eye on the pot, making sure there is still enough liquid for everything to cook without burning on the bottom; add a splash of water if it seems too dry.
Season to taste with salt and pepper, and serve piping hot.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 154Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 485mgCarbohydrates: 14gFiber: 5gSugar: 4gProtein: 12g

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.

December 17, 2009August 13, 2022

Hannah (BitterSweet)22 Comments

A Sticky Situation

Have you ever heard the advice that you should lay off those plans to prepare any new and potentially disastrous recipe when expecting company? I sure have, from countless sources on numerous occasions, but you would need to chain me down and keep me out of the kitchen altogether to prevent that from happening. Guests, you say; Intelligent, food-loving guinea pigs, I say. What better time could there possibly be to whip out something experimental and exciting than when you can collect a dozen opinions at a time? Dinner parties are really just elaborate excuses to pull taste-testers into the house, right? Sure, people might get hungry and cranky when things go wrong (and oh, do they ever,) and you certainly wouldn’t win the Hostess of the Year award, but I for one can’t resist the temptation.

Thankfully, since I only take charge of dessert most of the time, no one starves around here, but the awkward situation remains the same. What should one do if the dessert sucks? Throw it on the floor and hope the dog scoops it up before anyone notices? Say flat out how horrible it was?

Or just choose one redeeming aspect of it, and pretend like the rest doesn’t even take up space on the same plate. That’s the one I usually get, and that’s why I’m only posting the filling of this tart that was made for Hannukah dinner this past Saturday.

Super sweet and only barely offset by the tangy flavors of pomegranate and orange, the thinnest sliver of this little number will do you. In fact, you could quite happily prepare the filling without a crust, pouring it into a jar and using it as a caramel sauce instead. That’s the thing though- This crust, which you can easily see by the photo, was way too thick and tough. Should you decide to go the tart route as well, just use your favorite pie crust and there won’t be any awkward moments of silence at the dinner table while all of your guests try fruitlessly to stab and sever that brick-like shell at the bottom of their plates.

Yield: One Tart Serves 18 – 24; Makes 2 1/2 – 3 Cups Caramel Sauce

Pomegranate Caramel (Tart Filling or Sauce)

Sweet, tart, and tangy with a hint of citrus, this pomegranate caramel sauce is delicious as a tart filling or simply served as a sauce.

Ingredients

1/2 Cup Unsweetened, 100% Pomegranate Juice
2 Cups Granulated Sugar
1/4 Cup Pomegranate Molasses
1/2 Teaspoon Salt
1/2 Cup Vegan Butter, Cut into Small Cubes
1/2 Cup Full-Fat Coconut Milk
2 Teaspoons Orange Zest

Instructions

Place a medium saucepan with high sides over moderate heat, and combine the pomegranate juice, sugar, pomegranate molasses, and salt inside. Cover with a lid until it reaches a boil (be very careful to pay attention to it, lest you walk away at the precise moment it bubbles up and over the pan… Not like I know about this.) Remove the lid, insert a candy thermometer, and cook the mixture, swirling the pan occasionally to mix, until it reaches 248 – 250 degrees.
Add in the vegan butter and coconut milk, standing back from the stove in case it should splash and sputter, and stir the mixture until combined. Continue to cook it until it returns to 248 degrees, and then turn off the heat. Immediately add the orange zest and pour into a pre-baked 9-inch tart shell to make the dessert, or a number of glass jars if to use it as caramel sauce. You will probably have a little extra caramel left over if using a tart shell too, so have a jar out just in case.
Let cool completely, and chill the tart thoroughly before serving. Drizzle with chocolate ganache if desired. Keep the leftover tart chilled, or else the filling is liable to slide right out of its crust at room temperature.
Seal jars of caramel sauce well and store in the fridge. Heat briefly in the microwave before stirring and serving.

Dreaming of a White [Marshmallow for] Christmas

In case the demands of creating and handing out immense batches of peanut brittle are beginning to cause more stress than joy, fear not, there are alternatives to ensure your loved ones have a sweet holiday nonetheless. Although there truly are tons of unique, artisanal vegan candies to choose from, each easily ordered online and delivered to your door, there is one in particular that I’d like to suggest. One company, which has such outstanding customer service that when emailed, always responds within a day, and has always delivered my orders just two days after I place them, at the latest. One company, which I fear may secretly own my soul, and has the most addictively delicious product that I ordered 5 pounds of it to “bake with,” and have instead taken the opportunity to eat an embarrassing amount so far. You may have seen this coming a million miles away by now, but this company is Sweet and Sara.

Their everyday offerings are worthy of a special occasion, or just a simple indulgence. Recently having added Strawberry and Cinnamon Pecan marshmallows to their classic lineup of Vanilla and Toasted Coconut, these are mallows that would please the most discerning palate. A fresh but subtle strawberry flavor accompanies the pale pink mallow of its namesake, amazingly not the least bit artificial tasting, as such a candy could easily become. The cinnamon pecan option may be my new favor though- Topped off with large pieces of fresh, toasty pecans coated in sugar and spice, with just the perfect hit of salt, that textural contrast really perks up the whole piece and allows the flavors to pop. Redolent with warm cinnamon flavor throughout, these are always the first to go when I order a combo pack.

But don’t forget about those infamous s’mores! Available in both Vanilla and Peanut Butter, each towering treat is perched upon a thick, crumbly graham cookie and smothered with a thin shell of intense dark chocolate. Though both flavors present a pure white marshmallow inside, the peanut butter is not shy when it comes to announcing its flavor. So sweet, rich, and delicious, I would highly recommend cutting each s’more in half before you even take a bite, lest you be tempted to eat the whole hulking dessert in one sitting.

In case that mere covering of chocolate wasn’t enough for you, then I have just the thing to satisfy your inner chocoholic- The Rocky Road Bark. Thick slabs of mallows and almonds encased in a heavy armor of robust, slightly bitter chocolate, this isn’t for your fair weather chocolate friends. Impeccably fresh, the toasted almonds still manage to let their presence be known through that blanket of cacao, and lend a much needed crunch to this creamy, melting concoction.

Even better, for those of you missing Christmas-shaped peeps and in need of a bit more holiday spirit than the average square can provide, Sweet and Sara is now offering snowman, angel, and reindeer mallows for a limited time. Every bit as incredible as their sweet Halloween ghosts, these adorable confections would make a perfect stocking stuffer for the sweet-toothed vegan in your life… Or a little gift you could give to yourself, too. These large mallows just have so much Christmas cheer, I dare you to look at them and not smile. As you can see, my reindeer was so excited to celebrate the holiday season, he couldn’t wait until I finished the photo shoot before he took a dip in my hot cocoa!

If all that doesn’t convince you to order some mallows, right this very minute, may I remind you that Sweet and Sara is now offering a 15% discount for the holiday season if you order directly through them? Consider those last tricky gifts taken care of.

December 13, 2009December 14, 2009

Hannah (BitterSweet)30 Comments

Pressing Matters

Like many vegetarians and vegans, tofu and I have a very close relationship, one that’s been going strong for as long as I can remember. Even when I subsisted on a diet of ramen and hot dogs as a child, I would eat big platefuls of Sichuan tofu at Chinese restaurants with gusto, unaware that my choice was actually relatively healthy. A stir-fry staple and base for countless desserts, there is always at least one brick of soybean curd around the house, if not closer to ten or eleven.

Thanks to increasing mainstream acceptance of tofu as an actual edible food substance, there’s a plethora of recipes using it now, and it would seem as every possible avenue has been explored, tofu baked, fried, and sauteed; stuffed, encrusted, and marinated; pureed, mashed, and otherwise annihilated into particles so tiny that not even the most discerning toddler’s palate could pick them out. But there is still one sticking point that prevents all approaches to this beany delight from being successful- All that water stored up in each brick tends to come out at all the wrong times, preventing that perfect sear on the sides, or blocking a marinade from the center of even the smallest cubes. One could easily press tofu between paper towels and two plates, as my family has for generations (or at least, that’s how my mom always taught me,) but for those who love gadgets and added convenience, I have found just the thing: The TofuXpress.

Before anyone gets up in arms over what a miserable uni-tasker this compact tool is, just you look here- It’s great for more than just tofu. Think pressed salads, drained frozen spinach, and anything else that needs a bit of weight to set up properly. Of course, designed primarily for the purpose of squishing the water out of tofu, this is what it absolutely excels at. After just an hour in the press, my brick of extra-firm tofu was nearly half the size as when it came out of the package. Giving it another hour just to see the effects, it reduced even further to about a third of its original height.

Side by side comparison of an unpressed block of tofu (left) and one that’s been in the TofuXpress for 2+ hours (right.)

Now that’s much flatter than I could ever dream of getting one of these things with just two plates. Compacted, the texture is unlike any other tofu readily available, dense, chewy, and nearly creamy in the center. Perfect for imitating feta, it just needs a quick marinade- which can neatly be poured right into the TofuXpress and then sealed with the included lid- and you have a truly unique salad topper. This is one fun kitchen accessory that I know will get endless use around here. And pssst, it may be the perfect holiday gift to get for the vegan cook that has everything, in case you were at a loss for ideas.

So, do tell, what pressed tofu dish are you dreaming of?

[Written for Go Dairy Free]

December 11, 2009November 20, 2025

Hannah (BitterSweet)256 Comments

Decadence, to the Next Power

Pulling into the parking lot with a sense of urgency, we had made it to the grocery store with just enough time to spare before its doors closed for the evening. Plans had been made, lists were written, and it was time to begin holiday baking in earnest, once a few staples were secured. Casually perusing the aisles as if not feeling the intense pressure of a looming deadline, the mission was going just fine, items on that list moving from shelf to cart with ease. Walnuts? Check. Cranberries? Check? Sugar? Ginger? Chocolate? Check. Check. Che-

Not check. Peering over the tall stack of pallid, waxy, dairy-imbued white chocolate chips, a barren spot where the dark chocolate chips ought to have resided met my eye. Surely this must be a joke- A sick, nasty joke that no one in their right mind would laugh at- Not a single bag of suitable chocolate in the whole store? Devastated, I rifle through the other baking ingredients aimlessly, while my mom has enough wits about her to actually ask an employee what gives. Nope, all we have is what’s out there, ma’am. The final verdict is crushing. I trudge to the cash register, sans chocolate, utterly defeated.

And then, reaching the front of the store and lifting my eyes, as if sent by the heavens, a wiser, older employee stood triumphant, a bag of the very chocolate I sought propped up in his open hand. Just like flipping on a light switch, my face brightened and steps quickened, the depression lifted in an instant. How? Where? Oh, they were just hiding under the pile of white chocolate was all. We have more, too- How many do you want? Um, all of them, please. 7 bags of chocolate chips richer, I breathed a deep sigh of relief, and took a moment to appreciate how important chocolate is in general, and especially when it comes to holiday baking.

Thus, it seemed to appropriate to make a sweet treat that truly allowed the pure chocolate to shine, the purest expression of cocoa beans, sugar, and vanilla possible beyond a solid bar of the stuff. Truffles are the only way to go for the true chocoholic, but then I thought, what would accentuate this intense flavor further, and add some complimentary earthiness and depth? Well, truffles.

Yes, it’s a bit of a splurge, but isn’t that what the holidays are all about? Besides, just the tiniest square will satisfy; Seriously intense is just about the only way to describe these simple yet very complex confections. Since these are truffled truffles, truffles², it only made sense to cut them into simple squares instead of going through the messy process of rolling them into spheres.

Perhaps not for all tastes, but the more adventurous eaters and true chocolate-lovers should be able to appreciate this unique treat. Just be sure to dose it out in very small, elegant portions!

Yield: Makes 30 – 40 Truffles

Truffles²

Intense is just about the only way to describe these confections that are simple to make, yet very complex in flavor. Heady black truffle oil enriches dark chocolate for a wild interplay between bitter and sweet, savory and salty.

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 3 hours

Total Time 3 hours 10 minutes

Ingredients

9 Ounces Semi-Sweet Chocolate, Chips or Finely Chopped
1/4 Cup Full-Fat Coconut Milk
1 Tablespoon Olive Oil
3 Tablespoons Truffle Oil
Coarsely Ground Sea Salt
1/4 Cup Unsweetened Cocoa Powder

Instructions

Line an 8 x 4-inch loaf pan with aluminum foil and lightly spritz with cooking spray. Set aside.
Place the chocolate, coconut milk, and olive oil in a microwave safe bowl and heat on high for one minute. Stir thoroughly with a spatula, and if necessary, heat for an additional 30 – 60 seconds, stirring thoroughly between each 30-second interval until completely smooth.
Add in the truffle oil, mix well to incorporate. Pour the liquid chocolate into your prepared pan, and lightly dust the top with a pinch of sea salt. Let cool, and then chill in the refrigerator for at least 3 hours before proceeding.
Once cool and firm, use the foil like a sling to pull the truffle rectangle out of the pan, and set it on a cutting board. Slice it into very small squares, about 1/2 – 3/4 inch, and dip the sides and bottoms into the cocoa powder.
Let the truffles come to room temperature before eating for the most powerful flavor, but keep chilled in an airtight container for storage.

Edible Gifts

‘Tis the season for that dreaded and sometimes painful ritual of exchanging gifts, faking surprised joy at unfortunate choices such as underwear and socks, and later making covert exchanges for things slightly less loathsome. As much as I try to appreciate how “it’s the thought that counts,” I can’t help but think of each Hannukah party with vague trepidation, even going so far as to practice my “happily surprised” face in the mirror before leaving. Though things have certainly improved since previous years, thanks to the advent of this little thing called the internet, where I have a handy little wish list all set up to direct those well-meaning but misguided gift givers. I, however, have found that the tables have now turned, and I’m on the other side of the equation, awkwardly handing out presents that may or may not hit their mark, sometimes to comical degrees of failure.

So here I sit, right on the precipice of holiday baking, utterly unsure about where to begin. There are the relatives, friends, and coworkers, all so completely different that they each may as well have a magnetic force that repels them apart, so impossible would it be to ever see everyone in one place together. No matter, there is one thing that unites them; a love, or at least appreciation, of good food. Figuring that just about anything homemade, sweet, and delicious couldn’t go too far wrong it’s just a matter of narrowing down the options…

Caramels are always a nice choice- Easy to make scads at a time, and very adaptable in terms of adding flavors for your own unique spin, too. This recipe has served me well before, with the simple substitution of soy or coconut creamer for the cream, and margarine for the butter. Already fantastic as is, I can’t help but toy with the idea of using molasses instead of corn syrup, with the addition of a hefty dose of cinnamon, ginger, allspice, and nutmeg. Gingerbread caramels, anyone?

Of course, there’s always the classic brittle, simple enough to whip up in about 5 minutes and always well received (baring nut-allergies, naturally.) The original peanut is definitely tasty, but my Pistachio Chai version (recipe in Nov/Dec VegNews) was such a hit around the house, and the warm spices are perfectly appropriate for winter, this might be the perfect thing to make in mass quantities.

Having recently received the above peanut butter cups myself from the ever-thoughtful and talented Mimi Clark, I remembered how absolutely wonderful such a simple treat can be. Hers were near flawless, perfectly tempered and with just enough salt in the filling to really bring out the fresh peanut flavor- It’s the little touches that really count. These would be fantastic to make and give as well.

Two years ago, I made my family members their own full pans of cinnamon rolls, nestled into cute little brown and gold paper rounds and topped with sticky maple glaze. Though they wouldn’t travel or ship as well as many other options, they were met with such rave reviews, I feel practically obligated to mention them once more.

Oh, and how could I chat so long about homemade gifts without mentioning the chocoholic’s holiday staple, fudge! Also infinitely adaptable, easy to store, send share, and makes about a million servings per pan because just a little square should do you. This one is simple enough to whip together at the last minute, even for someone a bit more challenged in the kitchen.

Speaking of all this candy, don’t forget that any Halloween candies can easily be converted into a more seasonally appropriate treat, too. Imagine how wonderful it would be to discover a Cashew Joy in your stocking on Christmas morning! Just pick out festive wrappers and bags to present your goodies in, and no one will be the wiser.

It seems silly to suggest cookies, since they’re probably the first thing that anyone considers, but it’s worth poking through the archives to unearth a few gems. Turns out, I have two types of peanut butter cookies, chocolate chip cookies with a malty twist, spicy animal crackers, ultra-chocolatey little numbers, rocky road bars, and even some biscuits for the four-legged friends among us. And that’s just on this little old blog! For more options, my favorite online recipe resources is VegWeb, and they have cookies galore to choose from.

Now, I know that some people on your gift list can be tricky, and claim to not have a sweet tooth. Craziness, I know! Anyway, you can still humor them and make them something they’ll enjoy, too. A homemade blend of dukkah would be just lovely, and especially well-suited to someone who likes to cook and may come up with creative uses for it. Along those same lines, homemade spice mixtures are great for the “cook with everything,” because while they may not buy such things for themselves, they really are fun and convenient to have around. Plus, you may even be able to introduce them to new flavors altogether! Don’t forget to toast your spices and grind them yourself to make the mix extra special and flavorful.

Well, those are the first things I can think of off the top of my head… but I’m still not sure what I’m what to make! What are you cooking, baking, and giving this year?

December 7, 2009

Hannah (BitterSweet)46 Comments