Through the best of times and the worst of times, wealth and poverty, tofu has always been there. Soft as a pillow around delicate subjects but firm when more support is needed, that trusty soybean block can accommodate the wildest of culinary whims. How many other ingredients can claim such a rich history and vast repertoire of winsome dishes? An indispensable staple beyond just vegan kitchens, tofu has never enjoyed such wide mainstream acceptance before, and yet… Sometimes, simple bean curd won’t quite do. Scrambles, omelets, and fry-ups are top brunch treats, leading both herbivores and omnivores alike still demand more out of their mid-morning meal. Tofu, my dear friend, has finally met its ovoid match.
Follow Your Heart originally rose to fame over four decades ago, pioneering the vegan options for dressings and sandwich spreads, and continues to innovate to this day. The VeganEgg breaks new ground as the only complete whole egg replacer that actually behaves like an egg in both savory and sweet applications.
Tear into the dry mix and you’ll immediately be hit with a wave of familiar sulfurous aroma, the distinct calling card of kala namak. Whisking easily and smoothly into cold water, there’s no need to break out the heavy artillery (or blender) for assistance. The raw mixture may appear awfully thin at first, perhaps even alarmingly so, but all doubts will be instantly erased the minute that golden batter hits a hot skillet. Granted, it takes longer to cook than actual eggs, clocking in at 6 – 8 minutes for a single scramble, it does indeed form soft curds with a slightly bouncy yet creamy texture, easily yielding to the bite. Very mild in flavor, despite the initial aroma, it stays true to form as a good neutral base to build upon.
And build I did. Shakshuka calls for poaching eggs directly in spicy tomato sauce, a classic Middle Eastern preparation difficult to come by with vegan needs. The VeganEgg couldn’t quite hold its form in a pleasing round shape, but firmed up triumphantly in the bubbling red stew. Don’t expect anything as decadent as a rich, runny center, but the overall package is so satisfying, you won’t miss it one bit.
Reviving another previous eggy favorite, Chinese egg drop soup was next on my hit list. Thin ribbons of VeganEgg swim peacefully among the scallions in this simple broth, a flawless dupe for any takeout temptation. Its simplicity makes it the ideal comfort food, enjoyed in sickness and in health, effortlessly converted with a one-for-one swap from the original omnivorous formula.
For greater culinary ambitions, though, I’m delighted to report that tamagoyaki is finally back on the menu again! Lightly sweetened, slowly cooked in a square frying pan, and painstakingly rolled into a savory layered omelet, it’s an essential Japanese dish that can be eaten solo or sliced thin to top nigiri sushi. I haven’t quite mastered the technique, but with such promising initial results, you can bet it’s a recipe I’ll be revisiting, and soon.
But wait- What about dessert, you may ask? Though my approach to baking has never required a straight replacement for eggs, there are definitely a few recipes that don’t quite translate without that essential structure or flavor. Creamy custards such a flan are a perfect example; absolutely doable without any ovoid additions, but not quite the same, and rarely as easy to replicate. The VeganEgg makes the conversion effortless, and adds just the right subtle tasting notes without dominating the dish.
With that immense hurdle cleared, now there’s simply no excuse to reach for any animal products.
Easy Flan for Two
2 Tablespoons Dark Brown Sugar, Firmly Packed
2 Tablespoons Follow Your Heart VeganEgg
1/2 Cup Cold Water
1/2 Cup Non-Dairy Milk
1/4 Teaspoon Vanilla Extract
1/4 Teaspoon Finely Grated Orange Zest
Preheat your oven to 325 degrees and lightly grease two 4-ounce ramekins. Sprinkle 1 tablespoon of brown sugar into the bottom of each ramekin and set aside.
In a large bowl, thoroughly whisk together the VeganEgg and cold water until completely smooth. Make sure there are no lumps remaining before proceeding. Add in the non-dairy milk, vanilla, and zest, and whisk again to combine.
Distribute the liquid mixture equally between the two ramekins, and place them in a larger baking dish. Place this in the oven and pour hot water into the larger dish to reach just about halfway up the sides of the ramekins. This will create a water bath to more gently cook the custards, and prevent them from cracking as they bake.
Bake for 45 – 60 minutes, until set around the sides and top, but still wobbly much like a cheesecake. Let cool completely before moving to the fridge. Chill for at least 2 hours or up to overnight. To serve, invert the flans on individual plates, and enjoy!
Makes 2 Servings
Valentine’s Day kicks into high-gear and still the debate rages on: Boxed chocolates or a bouquet? Countless delinquent romantics face this dilemma right at this very moment, weighting their options at the nearest corner store. It seems like an obvious choice to me, and the numbers agree; polls consistently rank candies and sweets as the top pick, beating out everything from cards to cologne by a landslide. They say it’s the thought that counts, but let’s be honest: For this occasion, any gift less than cacao decadence would be given in bad taste.
While I don’t have a sweetheart to spoil, there’s still plenty of love to go around because the passion for chocolate knows no bounds. Even for those procrastinating Romeos and Juliets out there, this quick-fix flourless cake is simple enough to have ready in about an hour, and is far more impressive than any handful of wilted blossoms or waxy confections. Each dense, dark, and fudgy wedge is incredibly rich so it may very well serve more than just one happy couple… but then again, for my fellow single ladies and lads out there, I certainly wouldn’t judge you for considering it as a single serving, too.
Flourless Chocolate Cake
3 Tablespoons Vegan Butter
5 Ounces Dark or Bittersweet Chocolate, Finely Chopped
1/2 Cup Aquafaba
1/4 Cup Granulated Sugar
1/4 Teaspoon Cream of Tartar
1 Tablespoon Finely Ground Chia Seeds
2 Teaspoons Arrowroot Powder
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
Preheat your oven to 300 degrees with a rack in very center. Lightly grease a 6-inch round mini springform pan and set aside.
Place the vegan butter and chocolate in a large, microwave-safe bowl and heat at 30-second intervals, stirring thoroughly each time, until melted and completely smooth.
Meanwhile, begin whipping the aquafaba in your stand mixer at low speed. Once you work up a stable froth, increase the speed to high. Mix together the sugar and cream of tartar in a small bowl and slowly begin adding the mixture as the machine continues to run. Allow 8 – 10 minutes of steady whipping for the meringue to reach full volume.
Stir the remaining ingredients into the bowl of melted chocolate, taking care to beat out any clumps. Whisk about 1/4 of the stiff meringue into the chocolate to help lighten the mixture, and then switch over to a wide spatula. Gently fold in the remaining meringue until, keeping as much air in the mixture as possible, until fully incorporated. A few residual pale streaks are just fine.
Transfer the batter into your prepared pan and smooth down the top with a spatula. Bake until cake pulls away from the sides of the pan and is set on top; about 40 – 45 minutes. Don’t worry if it seems to collapse in the center! It will just give you more space to fill with fresh berries or whipped coconut cream.
Serves 2 – 4
(Happy Chinese New Year! Let’s feast in the name of the rooster.)
True love isn’t just pure sweetness, contrary to popular belief. To take such an overly simplified view would miss the whole point of any affair worth having. Like a story without conflict, a relationship that doesn’t face adversity at some point is unlikely to survive. It’s the nuances, the bitter moments and surprising twists, that enhance and further strengthen the attraction. The same should be said of desserts; if one is based purely on sugar and no true substance, it’s not worth eating in the first place. That’s why my Valentine’s Day contribution is quite simple on the surface, but surprisingly complex and perhaps controversial once you dig in deeper.
Lightened with cool, fluffy CocoWhip from So Delicious, this charming frozen souffle is effortless to make. Unlike the traditional baked rendition, there’s no fear of deflation before the lofty treats reach the table, leading to premature heartbreak. Strawberries lend a pretty pink hue, but the first bite proves that this treat is far from child’s play. Tangy balsamic vinegar smacks with acidity and brightness, jarring at first but an unexpectedly satisfying contrast to the fruity jam. The combined flavors linger, hauntingly, temptingly, long after dessert spoons have been licked clean.
Prepare to fall in love- Deep, unforgettable, true love. Valentine’s Day isn’t just for couples, but for those seeking a bit of bitter-sweet complexity in their lives, too. After experiencing it once for yourself, it’s hard to imagine being satisfied with anything else.
This post is sponsored by So Delicious Dairy Free, inspired by their 21-Day Dairy-free Challenge and is part of the Dairy-Free Menu Plan event hosted by Go Dairy Free. Stay tuned for a full week menu plan coming to Go Dairy Free at the end of the challenge, crafted by a dozen creative bloggers ditching dairy.
Frozen Strawberry-Balsamic Souffle
1/2 Cup Seedless Strawberry Jam
1/4 Cup So Delicious Coconut Milk Strawberry Yogurt
1/4 Cup Confectioner’s Sugar
2 Teaspoons Balsamic Glaze or Reduction
1/4 Teaspoon Salt
2 Cups Original So Delicious CocoWhip
Original So Delicious CocoWhip
Fresh Strawberries, Sliced
Set out three 4-Ounce ramekins on a small tray to more easily maneuver them in and out of the freezer. Cut three strips of aluminum foil or parchment to fit comfortably inside each ramekin, extending a above the rim by about 2 inches. Tape the strips to ensure that they stay in place. Lightly grease and set aside.
In a large bowl, stir together the jam, yogurt, sugar, balsamic glaze, and salt. Once smooth, add about half of the CocoWhip, mixing to incorporate. Fold in the remaining half more gently, keeping it as light and fluffy as possible.
Spoon the mixture into your prepared ramekins, dividing it equally between the three and smoothing out the tops. Place the ramekins into the freezer on a level surface, and allow them to rest, undisturbed, for at least three hours or until set.
Remove from freezer 10 minutes before serving. Remove parchment collars and garnish with additional CocoWhip sliced strawberries, if desired.
Makes 3 Servings
Staring at a blank screen, the thin cursor blinking steadily, patiently back at me, it’s hard to know just where to begin. That was the case eleven years ago, and is still the case today. Beyond mere numbers, wildly improbable, previously impossible changes have come to pass since then; it’s a far different world now than I imagined back then, or could possibly conjure up in the most outlandish of dreams. Through the good and the bad, this little corner of the internet has been here, a welcoming space for all that may come to pass. Even when I begin a new post without a clue as to what to say, almost 1,500 published pieces prove that there’s a surprising wealth of untold stories left to share.
If BitterSweet was a child, it might be officially be considered a tween now. It would be in the 5th or 6th grade at this point, a miniature adult with real opinions, passions, and friends. It might even be going through puberty, experiencing growing pains or questioning itself as it changes and attempts to find its place in the world. Maybe I’m taking the personification a bit too far, but it’s hard to deny that it all sounds pretty accurate.
Raising and nurturing BitterSweet has been an interesting journey, to say the least. It wasn’t always a conscious decision that guided my parental strategies, and yet in spite of my oversights or misguided judgements, I’d like to think that my baby has turned out pretty darned well. I can’t take all the credit though; it truly does take a village. Without you, my lovely, dearest readers, this space would have become neglected and gone silent long ago. I wish there was something more to add, something I can give back in return, but no small token would ever amount to the gratitude I hold for all your comments, views, likes, and emails have meant to me over all this time. Eleven years may be an impossibly long lifespan for the average blog, but in human years, we’re just getting started.
Thank you for being there, whether it was from the beginning or from just this post today, to help bring BitterSweet into the world and make it what it is. I couldn’t have done it without you- ALL of you. As long as you keep reading, I’ll keep on writing, cooking, crafting, photographing, and sharing… for another eleven years, at least, but hopefully more.
Even the auto-correct function on my phone knows me better than to suggest I might be a sports fan. After typing in a casual comment about the upcoming Superbowl, I glanced back to discover that, unbeknownst to me, the conversation had suddenly become about a “superb owl.” Thank goodness we have such advanced artificial intelligence to set me straight here, but now I’m unreasonably curious about what would make any average owl truly “superb.”
Technological tangents aside, it’s true that I have no intention of suddenly becoming a football aficionado. I am, however, quite passionate about a different sort of super bowl, born of a much more satisfying sort of culinary action, and with far less potential for full-contact injuries. In recent days I’ve shared two of these superlative bowl-based meals on Go Dairy Free that would be ideal for the cold days of February ahead.
When you’re craving a bite of comfort, few dishes can rival the universal appeal of mashed potatoes and gravy. This all-in-one Mashed Potato Bowl with Creamy Cashew Gravy is savory and deeply satisfying, layered with a mélange of seasonal vegetables and hearty plant-based protein. Best of all, each component can be prepped separately in advance and thrown together in short order.
Dressed in a stunning shade of lavender and studded with deep purple gems, it’s easy to see at a glance that this is no average potato soup. Thai flavors meld with unsweetened coconut milk in my Purple Potato-Eater Chowder to create a warming, soulful, yet remarkably delicate brew. Plain purple potatoes are responsible for the unmistakable color, although purple sweet potatoes could be swapped in for a richer flavor.
Whether you’re gearing up for game day or on the lookout for exceptional birds of prey this weekend, you’ll want these recipes on hand for some hearty, healthy eats. Hit the links for details!