Author: Hannah (BitterSweet)

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

Fit To Be Thai’d

Mention a love for Thai food and most people envision fragrant curries, blistered stir-fried noodles, and chilies so hot they could make you cry. That’s not wrong, but there’s so much more to the cuisine that’s often omitted from overseas menus. Thai desserts are a lesser known facet of the culture that more Americans should be acquainted with.

What Makes Thai Desserts Special?

In Thailand, dessert is not just an afterthought; it’s a grand finale, a crescendo of flavors that often incorporates ingredients like coconut, sticky rice, palm sugar, and exotic fruits to balance out the five tastes of sweet, sour, bitter, salty, and umami. What’s more, many of these treats are traditionally (or “accidentally”) vegan.

Khao Niew Mamuang, AKA Mango Sticky Rice (ข้าวเหนียวมะม่วง)

By far the most recognizable option worldwide, mango sticky rice has a reputation that precedes itself. Regarded as a seasonal treat by those using only the ripest, juiciest mangoes of summer, it embodies the tropical essence of Thailand itself. Creamy coconut milk marries fresh mango slices with tender sticky rice, often served warm. Understated yet spectacular, it’s an ideal complement to any meal, and easy to whip up without any fuss.

Many other variations on the concept exist, like fresh or fried bananas with sticky rice, fresh jackfruit with sticky rice, sweetened black beans with sticky rice, and more.

Khanom Chan (ขนมชั้น)

There’s no mistaking these multicolored, layered sweets, which are one of the most ancient and prestigious of Thai desserts. Dating back to the Sukhothai Kingdom (1238-1438 CE) they were reserved for the most auspicious ceremonies and celebrations. Traditionally, they are made with layers of coconut milk, rice flour, and natural food coloring derived from pandan leaves or butterfly pea tea flower petals. Visually stunning, these bite-sized wonders come in a kaleidoscope of hues, each layer telling a story of taste, color, and history.

Tub Tim Grob (ทับทิมกรอบ)

Often found in the bustling markets of Bangkok, with vibrant colors that give it the nickname of “red rubies” or “pomegranate seeds,” though neither play any role in the actual components. Cubed water chestnuts are coated in tapioca flour and soaked in grenadine or beet juice, infusing them with color and flavor while maintaining a crisp, crunchy texture inside. Floating in a sea of stark-white coconut milk, which is sometimes flavored with a touch of pandan, it’s best described as a refreshing dessert soup.

It’s not hard to replace eggs and adapt many other traditional Thai desserts to follow suit, but there’s something to be said for the instant gratification of getting a treat that’s ready to eat. When ordering at a restaurant, be wary of the possible inclusion of sweetened condensed milk used in concert with coconut milk for added sweetness; though not part of the original formula, it’s become a popular shortcut using modern conveniences. Always ask when in doubt.

In life in general, but especially when enjoying Thai food, don’t forget to save room for dessert. Thai desserts aren’t just sugary treats; they’re the period at the end of a sentence, necessary for properly completing a full thought, or proper meal. Largely gluten-free, no-bake, and inexpensive, they’re accessible treats that everyone can appreciate.

Hannah (BitterSweet)5 Comments

Tofu Dips On Board

Move over, cold deli slices and mismatched accoutrements. Tofu is taking over the charcuterie trend, but in a marvelously unexpected way. Hodo, synonymous with innovative, top-quality tofu, has unleashed a new line of dips like the world has never seen before.

Chili Crisp, Zesty Lemon Garlic, and Sambal Sweet Chili are ready to dip, spread, and drizzle right out of the packages. Beyond basic crudités and crackers, these vibrant flavors are poised to lead a whole snacking revolution. To compliment each unique set of seasonings, we’re building personalized dip boards; a symphony of textures and tastes curated for one.

Chili Crisp Craze

Unleash the inner firecracker with this spicy concoction. The subtle nuttiness of tofu provides a perfect canvas for the boldness of chili, marrying the creamy texture of tofu with the fiery kick of red pepper flakes. When building your board, bear in mind that the mala tingle of Sichuan peppercorns and umami shiitake begs for contrast.

    • To drink: Pinot Noir rosé is light, bright, fresh, and elegant, leading with hints of sweet fruits and mild acidity. Cool and refreshing, it’s an ideal foil to highkey spices and intense seasonings.
    • To eat: Play with crunchy crudités like savory rice crackers and lightly salted roasted peanuts. Chilled radishes and cucumbers help temper the heat. Juicy Asian pear slices add a touch of sweetness that’s pure poetry in action against such a complex blend of seasonings.

Zesty Lemon Garlic Serenade

This citrusy dip sings with brightness, like perpetual spring sunshine. Let it take center stage with a supporting cast of more delicate, sophisticated culinary characters. Romance yourself with a solo date, featuring a lovingly assembled board for one.

  • To drink: Buttery chardonnay shines next to acidic ingredients, accentuating the zesty essence in every bite. Unoaked, it can take on light, crisp, mineral flavors that allow the complexities of the tofu to shine through.
  • To eat: Thin pita chips are just strong enough to support a hearty dip before shattering upon impact, almost melting away on the tongue. Salted Marcona almonds back that up with a more substantial crunch and warm, toasted flavor. To keep it fresh, raw snap peas and caulilini, both verdant and earthy, join the merriment, illuminated by the lemony vibrance. Sweet, jammy strawberries complete the symphony with a luscious fruity finish.

Sambal Sweet Chili Samba

Talk about a riot of flavor; no two sambals are the same, but this one has a rich, fiery kick. Hot peppers, caramelized onions, and tomato create a vibrant synergy of sweet and spicy.

  • To drink: Robust Malbec, so dark red it can appear purple, holds its own against such aromatic herbs and spices. Decidedly fruit-forward, full-bodied, and low in acidity, it plays especially well with equally strong flavors.
  • To eat: Embrace those tropical vibes with the resounding crunch of plantain chips, either salted or finished with a kiss of caramelized sugar. A handful of roasted cashews will never steer you wrong, buttery and naturally sweet, as a neutral counterpoint to such a fearlessly flavorful, funky dip. Classic carrot sticks and sliced red bell pepper add refreshing pops of color, while tangy fresh pineapple ends the snacking experience on a sweet note.

Hodo’s latest lineup of tofu-based dips showcase the brand’s dedication to pushing culinary boundaries. Elevate your snacking experience with these innovative creations that fuse organic tofu with a new world of bold and nuanced flavors. Whether you’re a spice enthusiast, a fan of citrusy tang, or someone who enjoys a sweet and spicy fusion, Hodo’s dips offer something for every palate. Transform your snacking routine into a gourmet adventure with these tofu-based delights that promise to redefine the art of dipping.

This post was made possible as a collaboration with Hodo Foods. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)10 Comments

The Sharper Your Knife, The Less You’ll Cry

Being perpetually broke and terminally thrifty aren’t exactly qualities to brag about, but they have been an asset to my culinary creativity. When onions go on sale for $1 per 3 pounds, you’d better believe I’m already brainstorming ways to make them the foundation of my diet for the next few weeks. That is to say, sharpen your knives and get ready to shed some tears; onions are what’s for dinner.

Onions In The Spotlight

Onions don’t get enough respect as vegetables, every bit as worthy of your attention as social media darlings like Brussels sprouts or kale. They’re the backbone of almost every cuisine and the recipes found therein. From France to China, arbiters of good taste worldwide wouldn’t willingly omit the onions for anything. Just try sauteing up some onions in olive oil to see what I mean; anyone walking through the kitchen will immediately ask what smells so good.

What’s An Onion Casserole?

While I’ve often dispatched such a bounty by simply caramelizing then and freezing them for later, I wanted to stretch my meals in a different way during a particularly lean winter. Southern tradition has something called “Tennessee Onions,” bearing a strong resemblance to this similar casserole, but with a dairy-heavy slant. I’m taking the easy route by employing just plants, thank you very much.

Serving Up Onions With Style

In fact, it’s so easy, you don’t need to dirty a single bowl, or even a spatula. Put your onions in the baking dish, top with seasonings, and pop it in the oven. It pretty much cooks itself. Now, I’m not crazy, I know onions alone are not an entree, but they can make a strong side dish, just like you might serve steamed broccoli or roasted green beans alongside your favorite protein. What’s more, these silky, buttery flavor bombs are prime topping options for crusty bread, slow-simmered soups, layered dips, and so much more. Incorporate them into leftover rice or pasta for an instant flavor upgrade, or simply start your favorite recipes by skipping the first step of sauteing them from scratch.

In honor of the nearby Austin neighborhood, Onion Creek, I’m naming my take with local flare. They may not start the next TikTok craze, but their appeal is timeless and undeniable. Meltingly tender, sweet onions will never go out of style.

Continue reading “The Sharper Your Knife, The Less You’ll Cry” →

Hannah (BitterSweet)9 Comments

The Food Of Love

What makes a good Valentine’s Day recipe?

For that matter, how do you really qualify a dish as being more romantic than the next? Anything made with love should count, whether that’s delicate heart-shaped ravioli or a giant pot of chili. Classic aphrodisiacs get a nod, for sure, whether or not they can actually influence a person’s immediate desires.

Food itself is love.

There’s an undeniable intimacy in preparing a meal for someone you love. It’s a vulnerable act, pouring your own hopes and tastes, energy and creativity into every chop, stir, and sauté. Ingredients meld with emotions, creating a dish that is not just a combination of flavors but a manifestation of affection.

While I’m sharing my top plant-based picks for Valentine’s Day here, like all advice on the internet, your mileage may vary. The good news is that when you start with love, you can’t go too far wrong.

Continue reading “The Food Of Love” →

Hannah (BitterSweet)5 Comments