Author: Hannah (BitterSweet)

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

65 Reasons to Love Mushroom 65

All good recipes start with a story. This one is downright legendary, awash in myths and theories, becoming just a little bit more embellished with each retelling. Chicken 65 has enough allure without the fanfare, sticky red glaze gleaming as it catches the light, hugging the curves of each crispy morsel. Knowing where the name came from has zero impact on the dish which clearly speaks for itself, and yet it’s an obvious question that demands answers: Why 65?

Why is it called Chicken 65?

Was the chicken marinated for 65 days? Did the original dish include 65 pieces? Were there 65 chilies that went into that blisteringly spicy sauce? Maybe it was simply the item #65 on the menu for easy ordering? At this point, one could say it’s from the 65 different ways that people thought it came about!

Chicken 65 isn’t nearly as mysterious as the name might suggest. In fact, it’s well documented that it was invented by chefs at Buhari Hotel in 1965. Thus, the ’65 is merely paying homage to its date of birth. In case that very reasonable explanation disappoints you, don’t worry; this story is just getting started.

Hot enough to make you sweat on a brisk winter’s day, I’d equate it to the Indian version of Buffalo chicken. Though it packs a punch, the vivid red color imparts a more daunting appearance than punishing taste.

Given its great popularity over the years, chicken hasn’t been the only subject for this treatment. You can easily find shrimp 65, fish 65, mutton 65, paneer (cheese) 65, and gobi (cauliflower) 65 all across India. The next evolutionary step was obvious to me.

Why not try Mushroom 65?

The same treatment has been given to humble button mushrooms many times already, but I’d like to up the ante with shiitake. Far richer in umami flavor, denser for a firm, meaty bite, and without the bland watery texture of the average fungi, Sugimoto Shiitake, and particularly donko shiitake, are really the only ones up to the task. They straddle the line between the realms of plants and vegetables, giving the impression of a meaty morsel in a more earthy way. Besides, when everything can generally be said to “taste like chicken,” why bother the living birds in the first place?

Plunged into a heady marinade of vibrant spices immersed in a creamy yogurt base, the hydrated shiitake truly blossom to release their full umami potency. Absorbing that brilliant blend right into their core, each bite practically glows crimson after that luxurious bath. Still, there’s more flavor on the way to reinforce that solid foundation.

Lightly battered, fried to a crispy finish, and then tossed in even more tempered whole spices, the aromas are so heady that you can start to taste it before it even hits your tongue. One unique addition here is fresh curry leaves, which are sadly obscure in the US. Yes, there is in fact a curry plant, not just a mixture of spices or a dish called curry. It has an irreplaceable nuance that adds nutty, toasted notes with a hint of citrus, a hint of herbal yet floral flavor like Thai basil, with a tangy, tart finish. My best suggestion for a widely available alternative would be fresh bay leaves, but nothing can truly replace such a singular sensation.

If you like it hot, you’ll LOVE Mushroom 65. The key is starting with quality ingredients, as with any other carefully calibrated formula. Some can be adjusted, in the case of curry leaves, and heat can be dialed back for those with more meek palates, but one this is a non-negotiable: Sugimoto Shiitake are the only mushrooms for the job. One bite, and you’ll understand why.

Continue reading “65 Reasons to Love Mushroom 65” →

Hannah (BitterSweet)2 Comments

What’chu Takuan About?

To most Americans, it’s that strange yellow thing in vegetable sushi. Salty, crunchy, and plant-based, it’s otherwise unidentifiable. Those in the know will recognize them as tsukemono, aka “pickled things,” or more specifically oshinko, which is a pickle made with salt. Daikon radish, a woefully under appreciated vegetable, gets to play the leading role here, slowly morphing from bright white to a luminous shade akin to saffron.

All it takes is time, and lots of it. Traditionally, daikon are sun-dried for a few weeks before ever seeing brine, where they then ferment for months. That process alone creates the signature golden hue, although most manufacturers today take shortcuts. Artificial coloring is used liberally, in addition to chemical preservatives and high-fructose corn syrup. These practices are so widespread that few people even know what proper takuan should taste like.

There’s no going back once you cross that line. Ever since getting a bite of authentic takuan, pickled from sun-dried daikon grown in Miyazaki, mass-produced takuan have been ruined for me. It’s impossible to replicate that distinctive crunch, subtly nutty undertone, gentle sweetness, and gently tart flavor. The seasonings serve to enhance the natural flavor of the daikon, rather than cover it up. Like an addict, I’m forever chasing that same high.

“Simple” doesn’t always equate to “easy,” and while it requires little labor, summoning the patience for these pickles to properly mature can be more difficult than the most complex preparation. Ideally, you should set aside two to four full weeks to achieve the proper texture and flavor using traditional methods. Time is the ultimate secret ingredient that no machines can replicate and no amount of money can buy. That said, modern technology can help a good deal; use a dehydrator to expedite the process if you’re worried about leaving food out in the open for that long, don’t have ideal conditions for drying, or just want to get down to the good stuff sooner.

Rich in natural probiotics, takuan is good for your gut, too! No proper Japanese meal is complete without a few slices to contrast with a rich entree, cutting through heavier tastes with a clean, crisp palate cleanser. Once you’ve had the real deal, there’s no going back.

Continue reading “What’chu Takuan About?” →

Hannah (BitterSweet)2 Comments

Wordless Wednesday: Memorable Meals

Beach’n – Tofu Scramble and Breakfast Burrito

Millennium – Cauliflower Steak and Peach BBQ Maitake Mushroom

Old Thousand – Spicy Cabbage Pickles and Kung Pao Brussels Sprouts

When we sit at the table, there is more going on than satisfying hunger. It is sad to think of those who eat simply to satisfy their hunger and who do not permit themselves to linger under the many spells offered by a good meal – the satisfaction of our hearts, our minds and our spirits.   –Leo Buscaglia

Hannah (BitterSweet)5 Comments

Ready to Pop

With enough creativity, anything can be a taco. Beyond hard or soft shells, salads and bowls, the satisfying spices and resounding crunch can be translated in any edible medium. That’s why I’m going for a much bolder base to celebrate National Taco Day on October 4th. Taco jalapeño poppers could just change this beloved Tex-Mex snack.

Typical jalapeño poppers are a bit boring for my tastes. Stuffed with plain cream cheese before being battered and fried, they’re tasty enough with a beer or two, but nothing to write home about. Take it to the next level with Hodo’s Mexican Crumbles to make an instant taco filling, perfect for stuffing into these peppery shells. This high-protein staple is ready to eat right out of the package, infused with chipotles, oregano, and a squeeze of lime, so all the hard work is done for you.

Bringing the taco theme home, finely crushed tortilla chips replace bland breadcrumbs for an extra crispy, lightly salted, and perfectly corny bite. You get all the best parts of a crunchy taco in one killer app, ideal for a party or midnight cravings.

Considering how decadent and crave-worthy they taste, it might be hard to stop at a single serving. Go ahead, indulge!

These poppers have the edge on the nutritional competition for many reasons:

  1. Air fried, not deep-fried. The only fat here comes from the cheese, not frying oil.
  2. Dairy-free cheese means zero cholesterol.
  3. Plant protein. One package of Hodo Mexican Crumbles alone has over 45 gram of protein!
  4. Full of fiber. Try to find another game day snack that can actually keep you satisfied from kickoff to overtime.

In fact, the versatility of this recipe goes well beyond the opening act.

You can make it the main event by pairing with any of the following serving suggestions:

  • Plain or seasoned rice
  • Pinto beans, black beans, or refried beans
  • Green salad or cabbage slaw
  • Tortilla chips and salsa or guacamole
  • Elote or esquites

Jalapeño poppers are a relatively new phenomenon, appearing on menus only a few decades ago in the early 90s. It’s not too late to redefine the dish with new flair and brighter flavors. Take inspiration from beefy meatless tacos to get the party started.

Continue reading “Ready to Pop” →

Hannah (BitterSweet)5 Comments

Perfect Palak Paneer

Pearlescent white cubes floating in an emerald sea, the appearance of palak paneer is like nothing else. Sometimes the green might be a more muted, or even downright swampy hue, but somehow it still shines all the same. Instantly recognizable in any shade, it’s a dish to win over the fickle hearts of vegetable-haters, packing in a mega dose of dark leafy greens almost by accident. It manages to taste amazing in spite of AND because of the massive quantity of spinach involved.

Hailing from one of the most fertile regions on Earth, it’s not a stretch to imagine farmers throwing pounds of spinach into a pot, trying to wilt down the harvest into a more manageable output. Consider it the Punjabi version of creamed spinach, rich with sauteed onions and coconut milk. Vibrantly spiced without becoming overly spicy in terms of scoville units, you can smell it simmering on the stove from a mile away.

Naturally vegetarian, the protein at the heart of this dish is sometimes described as Indian cottage cheese, but that’s only a fitting description of paneer’s flavor. Mild, soft yet spongy and sliceable, the similarities it shares with tofu are unmistakable. While I’ve successfully swapped the two in the past with minimal adaptation, there’s always room for improvement.

That’s where Sugimoto shiitake powder comes in, building incremental umami flavor to enhance the cheesy notes of the nutritional yeast, creating a more impactful savory taste that could rival that of curdled dairy. The magic is in that marinade, disarmingly simple and undeniably savory.

How much spinach does it take to make palak paneer?

If you’ve ever cooked fresh spinach, you already know it takes a truckload to yield a single forkful once it touches the heat. That’s why I typically like to start with frozen spinach in this recipe, which only needs to be drained of excess liquid before it’s ready to use. Otherwise, here are some basic guidelines for spinach usage:

  • 1 Pound Fresh Spinach = 10 Ounces Frozen Spinach
  • 1 Pound Fresh Spinach = About 10 Cups
  • 1 Pound Fresh, Steamed Spinach / 10 Ounces Frozen Spinach, Thawed and Drained = 1 1/2 Cups

That means for this recipe, you’ll want to start with a little over 19 ounces (let’s round it to 20 to be safe,) or about 20 cups in volume. That said, there’s no such thing as too much when it comes to spinach here. Feel free to add more if you have it.

What’s the difference between palak paneer and saag paneer?

All palak is saag, but not all saag is palak. “Palak” means spinach in Hindi, whereas “saag” can refer to any sort of leafy greens. Saag might include one or many of the following:

  • Arugula
  • Kale
  • Mustard greens
  • Collard greens
  • Bok choy
  • Chard
  • Beet greens
  • Turnip greens
  • Fenugreek
  • And yes, spinach!

To brown or not to brown?

Once marinated, the tofu paneer can be enjoyed as is, without further cooking. In fact, I like keeping mine in the fridge until just before serving for a cooling contrast to the hot spinach curry. It’s just as enjoyable with a gentle sear on the outsides, crisping and caramelizing the edges for more textural contrast instead. You can pan fry or air fry the cubes very briefly using high heat without adding more oil.

How can you serve palak paneer?

Enjoy palak paneer, hot with basmati rice, roti, naan, or chapati. On particularly sweltering summer days, though, I happen to think this is a great dish to enjoy cold, straight out of the fridge. Like all curries, the complex blend of spices continues to develop, blend, and bloom over time. Leftovers are unlikely for this recipe though, so you may want to preemptively double it. There’s no such thing as too much spinach when you have such a crave-worthy formula for palak paneer in your recipe arsenal.

Continue reading “Perfect Palak Paneer” →

Hannah (BitterSweet)4 Comments

Get Your Game On, Go Play

The loss of play in the average adult’s life is downright tragic. It’s not like we ever outgrow the desire to have fun. We don’t sit down one day, make a spread sheet of all the extraneous things we can stand to lose (like guilt, shame, and misplaced emotions) and decide that the things bringing us joy, for no other purpose than to be happier in that moment, should be crossed off the list. What gives? Why do you have to be a “child at heart” to do something outside of work, just because you want to?

Forget that nonsense. I’ve spent too many years without any play, and now I’m taking it back. I’ve found my happy place at Cidercade, open to all ages and levels of maturity. Take your family, take your friends, take your dates, or just take your damn self; I’m tired of needing an excuse to get out and make merry.

What Games Can You Play At Cidercade?

For one flat fee of $10, you get all-day access to hundreds of arcade games. We’re talking new and retro, including pinball, fighters and shooters, sports like air hockey and skee-ball, racing, music like guitar hero and dancing; pretty much everything else you, your parents, or your kids ever loved. If you play your cards right, you can stay active and treat this as a cheaper alternative to a gym membership too.

What’s There to Drink and Eat At Cidercade?

Of course, the abundant options for hard beverages on tap might negate all those gains. All the drinks are Austin East Ciders exclusives, with lots of limited edition flavors you won’t find in cans. I’m forever craving the cream soda hard cider that popped up well over a year ago, but have never been disappointed by the classics, categorized by sweetness. For the non-drinkers, there’s unlimited Maine Root Soda option for just $4. They’re all made with cane sugar too, no corn syrup, presenting a distinct upgrade over the sticky fountain beverages of yore.

The real crowning glory of this establishment is the pizza. Honestly, these handmade pizzas have no right being so good. It’s an arcade, after all; shouldn’t the food be an afterthought? That’s certainly not the case here, where the pies come out fast and hot. Crispy, thin, and beautifully blistered crusts support a wide range of topping options, including perfectly gooey, fully melted vegan cheese. Caramelized onions and mushrooms are a must for me, which always comes out perfectly cooked and richly umami. I hear there are even gluten-free options, but haven’t been tempted to venture a taste.

There are five Cidercade locations across Texas, in Austin, Dallas, Houston, Fort Worth, and Arlington. Set aside time for your next play date today.

Hannah (BitterSweet)Leave a comment