Author: Hannah (BitterSweet)
Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.
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.
Taro Touchdown
Chili, nachos, and wings may be the reigning champs of Super Bowl snacking, but there’s a dark horse emerging from the sidelines to redefine the game. Hummus, rising through the ranks to become one of the top dips across the board, is slowly conquering sports bars and watch parties, too. Recent polls show that it’s already leading the pack in three states, with no doubt more to come.
That’s a sure thing once you get the MVP of chickpea purees on the menu: Taro Hummus. More than a mere dip, it’s a touchdown for your taste buds.
Forward Progress
Tender steamed taro brings a whole new dimension to the beloved spread. Thick and creamy, hearty yet healthy, and utterly unexpected, it’s the surprise play your guests never saw coming. Taro’s slightly sweet and nutty flavor makes an ideal pairing with the sesame tahini that makes hummus a classic staple. Savory spices, grassy olive oil, and a touch of bright citrus are the dream team that brings everything together.
False Start Penalty
Call it a tropical tuber, but taro isn’t like other common potatoes. The exterior contains calcium oxalate crystals, which are essentially shaped like microscopic needles, and can cause irritation or a stinging sensation when handled. For this reason, do NOT attempt to cook work with raw taro without wearing gloves, and absolutely NEVER eat uncooked taro. If you think it hurts your skin, imagine how it feels going down your throat.
Steaming taro is the best way to maintain the natural essence and texture of this starchy root vegetable. Alternately, roasting is a great alternative to add more of a caramelized, toasted edge. In a pinch, boiling can work, but is more likely to lead to a watery hummus in the end.
No-Huddle Offense
Don’t wait for the opposing team to make their move with boring old Super Bowl snacks. Taro hummus is the culinary quarterback that will carry your cravings to victory.
Meant To Be Broken
Nothing is perfect, nothing is permanent, and nothing is fully complete. This is the definition of wabi-sabi, the wisdom that I try to live by, and also a fitting description of this blog. Now 18 years in, examples of each tenet can be found in abundance on these sprawling digital pages.
I’ve been blogging here for over half of my life. 18 years is a long time for anything. If we were married, I’d give my dear BitterSweet Blog the gift of porcelain, a delicate, beautiful material symbolizing the care and attention needed to nurture a long-lasting relationship. Of course, with my lack of coordination, I think we all know how this would end.
The number of dishes I’ve shattered over the course of my career could fill a potter’s graveyard. Every time I sweep, random bits and pieces of past plates are liable to surface, no matter when or where I last dropped one. Leaving such destruction in my wake feels like a curse, but in truth, is an opportunity.
Kintsugi, otherwise known as the art of gold mendery, is something I should have taken up long ago. When dishes break, they can be repaired. Not only that, but using gold to fix the seams, they become even more beautiful, valuable, and often stronger than before. It’s not a flaw, but a feature.
To make you own kintsugi, you don’t need to be rich in precious metals. My shortcut here is to take your broken dishware, make sure it’s very clean, and paint the rough edges with gold acrylic paint. Make sure you go over everything that is exposed and no longer shiny or with a finished, glazed edge. Let that dry, then go over it with a very thin layer of food-safe epoxy. Reattach the pieces, slowly and carefully, going in stages if needed to let other pieces set first. That’s all it takes.
This is best for dishware with clean breaks and minimal chipping or missing pieces. There are other approaches that use additional epoxy to fill more substantial gaps, or replace them with matching pieces from similar dishware, but that’s simply above my pay grade. You’ll want to hand wash the mended ceramics to be safe, moving forward.
Is it perfect? Absolutely not. That’s the beauty of it. Cheers, to another 18 years of breaking things and putting them back together, better than ever.
Moussaka Brouhaha
Stop calling moussaka “Greek lasagna.” There’s no pasta, no marinara sauce, and cheese is minimal, at best. Moussaka, the national dish of Greece, is so much more than another miscellaneous casserole. Complex and distinctive, no one would ever confuse the two if they ever had a taste.
Tender eggplant supports the hearty and robustly seasoned protein in a red wine-infused sauce, featuring onions, garlic, and aromatic spices like cinnamon and nutmeg. My small twist on tradition here is to skip the meat, of course, and opt for earthy, naturally beefy Sugimoto shiitake mushrooms instead. The pièce de résistance is a velvety béchamel sauce, covering the whole dish like a plush, velvety blanket.
What Is Moussaka?
The history of moussaka is as rich and diverse as the layers of flavors in the dish itself. The roots of moussaka can be traced back to the Middle East, where it’s believed to have originated from the Arabic word “musaqqa’a,” meaning chilled or cooled, reflecting the dish’s early preparation methods.
As the culinary influence of the Middle East spread, moussaka found its way into the Mediterranean and Balkan regions, each culture incorporating its own unique twist on the dish. The earliest versions were likely simple combinations of layered vegetables and spices, reflecting the agricultural abundance of the region.
When moussaka arrived in Greece, it underwent a transformation that would become the blueprint for the beloved dish we know today. The Greek moussaka typically features layers of eggplant, minced meat (often lamb or beef), tomatoes, onions, and a creamy béchamel sauce. The dish is then baked and served hot, creating a harmonious blend of flavors and textures.
Natural Variations
The evolution of moussaka doesn’t stop there. As it traveled through various regions, each culture added its own distinctive touch.
- In Turkey, moussaka might include zucchini alongside or instead of eggplant.
- In the Middle East, chickpeas and additional vegetables might help stretch the meat filling.
- In the Balkans, sliced potatoes run parallel with the eggplant for more defined, sizable layers.
What Makes A Great Moussaka?
The best moussaka strikes a balance across all strata, creating a dish that is both comforting and invigorating. The marker of success is when each bite captures the essence of Mediterranean cuisine, inviting you to savor each layer and appreciate the complexity of this iconic dish.
- Tender, Hearty Protein: Meat is moot when you start with a base of crumbled tofu for substance and minced Sugimoto shiitake mushrooms for style. Freezing, thawing, and draining the tofu first is the secret to creating a texture eerily similar to ground meat. Umami shiitake mushrooms enhance that illusion with ample free glutamate that creates an unmistakable umami sensation. Even when finely minced, their thick, chewy, tender caps ensure that every mouthful has a completely satisfying bite.
- Luscious Béchamel: One of the “mother sauces” of French cuisine made from a simple roux and seasoned with nutmeg, the some versions take it a step further by adding eggs for an even more decadent texture. Bypass all of that by simply using tahini and a pinch of sulfurous black salt instead.
- Layered Perfection: Sliced eggplants are typically salted to draw out excess moisture and bitterness, before being added to the mix, but that shouldn’t be the end of the story. Taking an extra few minutes to then roast the vegetables does wonders to concentrate the flavor and unlock subtle sweetness through caramelization. That attention to detail also ensures cleaner layers that won’t water down the dish.
Tips For Success and Serving Suggestions
Making a layered casserole like this can be something of a production. Though it does take time and effort, it’s completely feasible when you break it down! Don’t forget how to fill your plate with flare when you’re ready to eat.
- Patience is a virtue. If you can wait for the moussaka to cool, you’ll be able to get much cleaner slices with consistent layers. As you might have guessed from these photos, this is not a quality I possess. Even if you end up scooping it out piping hot with a spoon, I promise it will be delicious in any form.
- Make ahead. Moussaka tastes even better the next day, after all the herbs and spices have had time to mingle, so feel free to bake it well in advance and reheat it before serving. It can be stored in the fridge for 6 to 7 days, or frozen for up to 6 months. Simply allow it to thaw to room temperature and reheat at 350 degrees for 15 – 20 minutes before enjoying.
- Perfect pairings. While moussaka is a whole feast in and of itself, you can stretch the meal to feed more with a few simple side dishes. Top recommendations include sautéed greens, salad, bread, and tzatziki.
The popularity of moussaka has transcended cultural boundaries, becoming a beloved dish around the world. Its versatility allows for endless variations that blend elements from different culinary traditions. It’s about time we include Japanese inspiration into that mix, thoughout the unassailable powerhouse of tofu and shiitake mushrooms.
Today, moussaka stands as a testament to the interconnectedness of food cultures, showcasing how a dish can travel across borders, absorbing influences, and evolving into something uniquely delicious. With this latest evolution and many more sure to come, moussaka continues to be a symbol of shared culinary heritage and the joy of discovering new flavors through the ages.
Soup Season
“Soup season” is both deeply appealing and bothersome as a concept. As the chill of autumn descends and winter’s frosty breath blows in, there’s nothing quite like the warm embrace of a hearty bowl of piping hot soup. This is the “soup season” that captivates the imagination of hungry comfort-seekers everywhere, and yet, there are so many other days when soup is exactly what the moment calls for. What about those balmy spring days that call for light, fresh veggie blends? What about hot summer evenings when a crisp, chilled gazpacho is the only thing that can truly take the edge off?
Fortunately, I’m not alone in my love of soups all year round. Nava Atlas, a seasoned master of plant-based cuisine, has crafted a timeless tome to all things broth-based in her latest masterpiece, Vegan Soups and Stews for All Seasons.
As a long-time fan, friend, and co-conspirator, my expectations are always high and still always exceeded. Having photographed the bulk of the book, I can say with complete confidence that there’s not a dud to be found in these pages, featuring over 120 recipes.
Spanish Vegetable Stew (Menestra de Verduras)
From the vibrant freshness of spring to the comforting warmth of winter, each section of the book is a celebration of nature’s bounty. Atlas effortlessly guides readers through a bounty of bold flavors, ensuring that every soup and stew is a reflection of the season’s best assets. Lemony Spinach Orzo Soup is a fresh tribute to nature’s renewal come spring, while robust Curried Red Lentil Soup with Sweet Potatoes and Greens warms the soul while snow piles up outside. The recipes are not just a collection of instructions but rather a narrative that tells the story of each season through a bowl of vibrant, homemade soup.
Tangy Cold Potato Spinach Soup
What sets Nava’s work apart is her ability to create dishes that are accessible yet elevated, using simple techniques that accentuate basic staples. Novice cooks will appreciate the detailed instructions and ingredient explanations, while seasoned chefs will revel in the opportunity to experiment with unique flavor profiles. Herbs and spices draw inspiration from global influence, while using whole foods to create dishes that are both health-conscious and indulgent.
Sweet and Sour Cabbage Soup
Vegan Soups and Stews for All Seasons is more than just a compilation of assorted recipes; it’s a perennial companion to weather any cravings. Nava Atlas has once again proven that plant-based cooking is not just a trend but a timeless celebration of flavors. Whether you’re a deep-rooted vegan or a curious omnivore, this cookbook deserves a spot on your shelf for its creativity, accessibility, and the sheer joy it brings to the art of soup-making.
Hearty Winter Root Vegetable Stew
Naturally, soup is best when shared, so I’m very happy to give away two copies of the book, personalized and signed by Nava herself! To enter, leave me a comment below about your favorite soup right now. Is it something you make, enjoy at a restaurant, buy from the store? There’s no soup shame here! Don’t forget to come back and fill out the entry form below to log your submission, and unlock a number of additional methods to rack up extra entries. Good luck!