Go Fish

More than half my life has been spent as a vegan, cleaving my personal story into two distinct pieces. Childhood, before any sort of food awareness or appreciation, and all the rest, a more conscious consumer and supporter of all things cruelty-free. The split was quick, concise, but not entirely as clean as it sounds on paper. Though it began with an exploratory affair with vegetarianism at first, there was one big issue that held me back from diving into the deep end: Fish.

Yes, I was a strange one indeed. No meats nor cheeses gave me particular pause, but fish, and only raw fish at that, beckoned me back to the dark side. Sushi topped my list of favorite foods, from simple buttery slices of ahi tuna sashimi to the slippery tangles of octopus salad, topped with slivers of bonito dancing in the breeze, no crudo could turn me off. Landing squarely at the top of that list was salmon nigiri, a mildly briny sensation that has yet to be matched in the plant-based sphere of alternatives.

That’s why I must admit that after 15 years, I’ve begun to indulge once again.

That briny, savory flavor, toothsome yet slippery, silky texture that simply can’t be imitated is a truly luxurious sensation. Those fatty coral-colored slabs that top tender mounds of rice instantly brought me right back to my pre-vegan days of indulgence. One bite and I was won back to the dark side.

You see, I went vegan because I opposed animal cruelty, not because I hated the taste of animal products. Why should I have to suffer too? Besides, it’s said that fish in particular lack a properly developed neocortex, which makes them incapable of feeling pain. Though it’s true, there’s no way to definitively confirm this since I don’t speak the language However, I can rest assured that my own oceanic feast didn’t suffer one iota…

Because it’s all made of melon!

April Fools to anyone who was tricked by these convincing slabs of sashimi, but there’s no fooling around with the truly impressive results from this recipe. Building upon my incredibly popular tuna poke, I sought out the powers of marinated melon once more, opting for unripe cantaloupe for subtle sweetness and a beautiful orange hue. Small tweaks to better suit the flavor nuances seal the deal for salmon lovers abstaining from eating seafood.

While retail solutions for ethical oceanic edibles still lag behind mainstream demand, this homemade formula will quickly and easily quell any residual cravings. As a reformed fish-fancier, take my word for it!

Sushi, sashimi, poke, and salads; all are enhanced by this new approach to fishless satisfaction. Add a touch of liquid smoke to fix up an effortless dupe for lox, or try enhancing the brine with dill and lemon for that essential gravlax experience.

There are plenty of other fish in the sea, so let’s keep it that way. There’s no need to cast a line out in hopes of a bite again!

Yield: Makes About 3 Cups (6 Servings)

Fish-Free Salmon Sashimi

Craving salmon sashimi? Go fish! This plant-based alternative is made from unripe cantaloupe, contributing a subtle sweetness and beautiful orange hue.

Ingredients

1 Small, Unripe Cantaloupe
1 Cup Mushroom Broth
4 Tablespoons Braggs Liquid Aminos
2 Tablespoons Avocado Oil
2 Tablespoons Sauerkraut Brine
1 Tablespoon Rice Vinegar
1 Tablespoon White Miso Paste
1/2 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
2 Sheets Toasted Nori, Roughly Torn

Instructions

Cut the cantaloupe in half, scoop and out discard the seeds. Slice those halves into four wedges each, carefully “filleting” the fruit to remove the peel. Place all 8 cleaned wedges into a large, shallow container.
Place the remaining ingredients into your blender and thoroughly puree, until completely smooth. Pour this marinade all over the melon, making sure that all pieces are fully submerged. You may need to move things around so that you have complete coverage.
Seal the container and place on a flat surface in your freezer. Allow the whole thing to fully freeze; at least 12 hours, but ideally 24 or longer. If you want to save it for a later date, just leave it at this stage until you’re ready to serve it.
To continue preparing your fish-free feast, allow the tuna to fully thaw either in the fridge or at room temperature. Drain away the excess marinade. You can save this and reuse it if you like, since there’s no potential bacterial contamination like you would get if using raw meat. Thinly slice the edges as desired for sashimi, or cube for poke!

Notes

To make lox or smoked “salmon,” add 1/2 – 1 teaspoon liquid smoke, to taste.

To make gravlax, add 1/4 cup roughly chopped fresh dill and the zest of half a lemon.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 71Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 835mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 2g

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.

April 1, 2018January 25, 2026

Hannah (BitterSweet)12 Comments

Munch Madness

Considering the fervor surrounding Superbowl festivities and all associated opportunities for eating and drinking, it’s surprising that little of that enthusiasm seems to carry over for March Madness. Speaking as an uninformed observer, it strikes me as an even more promising excuse to indulge, being spread out over a number of weeks with numerous chances to try new celebratory snacks. It’s hard to resist the classics, especially when you have limited time to pull out all the stops, but when you can dabble with different recipes for each match, even fair-weather sports fans can get into the spirit. That’s where I come in.

Top picks for any appetizer bracket will always include dips. Guacamole is the reigning champ these days, but hummus, queso, artichoke and spinach, and good old salsa are definitely contenders. That said, my bet is going to the underdog this round, the old-school favorite that doesn’t get its fair due these days. Sour cream and onion has proven its worth in all variety of savory bites, though its influence usually ends at the dusty bag of potato chip crumbs.

More substantial than those thin crisps and less messy than any dipping situation, sour cream and onion arancini elevate the proven allium medley into a self-contained appetizer worthy of a special occasion. Whether or not that happens to include hollering at the TV while baskets are made or missed is entire up to you.

Jasmine rice, tender and aromatic, is my unconventional selection in this particular baked rice ball. Mahatma Rice sources the very best grains from Thailand; a commitment to quality that’s evident in every bite. Naturally, it pairs brilliantly with Asian flavors, like the subtle nuances of lemongrass, cilantro, chilies, citrus, basil, and coconut milk, but is versatile enough to support any seasonings. Find Mahatma Jasmine Rice using their store locator, and your efforts will be paid off in spades of flavor.

Crisp on the outside, creamy and rich on the inside, you could be fooled into thinking that this was every bit as decadent as the original inspiration. Believe it or not, these arancini are actually baked, not fried, and pack a powerful punch of protein thanks to the addition of homemade tofu sour cream. Dehydrated onion flakes take the place of a breadcrumb coating, enhancing the allium aroma and lending a deeply toasted taste at the same time. You’ll even score some bonus points for having a naturally gluten-free option, too!

Whether or not you’re into basketball, you can’t lose with such delicious savory morsels on your team.

This post is sponsored by Mahatma Rice, but all content and opinions are entirely my own.

Yield: Makes 16 - 18 Arancini

Sour Cream and Onion Arancini

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

1 1/4 Cups Mahatma Jasmine Rice
2 1/2 Cups Reduced Sodium Vegetable Stock
2 Tablespoons Olive Oil
1 Large Yellow Onion, Diced
3 Cloves Garlic, Minced
3/4 Teaspoon Salt
1/4 Cup Nutritional Yeast
1 Tablespoon Onion Powder
1/2 Teaspoon Ground Black Pepper
2 Tablespoons Lemon Juice
1/2 Teaspoon Dijon Mustard
1/3 Cup Pureed Silken Tofu*
3 Scallions, Thinly Sliced
1/4 Cup Mochiko (Glutinous Rice Flour)
1/2 Cup Dehydrated Onion Flakes

Instructions

Preheat your oven to 400 degrees and line a baking sheet with a silpat or parchment paper.
Combine the rice and vegetable stock in a medium saucepan over moderate heat. Cover and bring to a rapid boil. Reduce the heat to maintain a gentle simmer, and cook for 15 – 18 minutes, until all the liquid has absorbed and the rice is tender. Keep covered to finish steaming and set aside.
Meanwhile, place a medium skillet over moderate heat on the stove and begin the warm the olive oil. Once shimmering, add the onion and garlic, stirring periodically. Season with salt and continue to saute for another 10 – 15 minutes, until aromatic and lightly golden brown. Transfer to the pot of rice.
Mix in the nutritional yeast, onion powder, black pepper, lemon juice, mustard, silken tofu, and scallions next, stirring thoroughly to make sure that the seasonings are evenly distributed throughout. Add in the mochiko last.
When the rice is cool enough to handle, use an ice cream scoop and lightly moistened hands to roll out approximately 1/4 cup of the mixture for each arancini. Toss gently in the onion flakes, pressing lightly to adhere and completely coat the outsides. Place the finished arancini on the sheet pan and lightly spray all over with oil.
Bake for 20 – 25 minutes, until golden brown and crisp.

Notes

*Depending on preference and availability, you could substitute Greek-style vegan yogurt instead.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 53Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 188mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 2g

March 19, 2018January 25, 2026

Hannah (BitterSweet)12 Comments

Irish Canons of Taste

What could be more Irish than potatoes and cabbage, when it comes to cuisine, at least? So beloved is the classic colcannon that it was historically greeted by song, praised for its simple, buttery charm. Although most frequently enjoyed during Halloween celebrations back in the olden days, today, this time-honored side dish has come to symbolize the culinary genius of the Emerald Isle whenever St. Patrick’s Day rolls around.

For a delicious twist on the Irish staple, mashed broccoli and cauliflower join forces with kale, cabbage, and horseradish in this harmonious family reunion. They’re all cruciferous vegetables, and all pitch-perfect when singing together as a modern ode to the old-fashioned spud. It will be hard to go back to plain old mashed potatoes once this fresh blend has graced your table.

Yield: Makes 3 – 4 Servings

Cruciferous Colcannon

From Real Food, Really Fast by Hannah Kaminsky

Prep Time 4 minutes

Cook Time 5 minutes

Total Time 4 minutes

Ingredients

2 Tablespoons Olive Oil
2 Cups Stemmed and Chopped Kale
2 Cups Shredded Savoy or Green Cabbage
3 Scallions, Thinly Sliced
1/2 Pound Frozen Cauliflower, Thawed
1/2 Pound Frozen Broccoli, Thawed
1/4 Cup Vegetable Stock
1 Tablespoon Nutritional Yeast
2 Teaspoons Freshly Grated Horseradish
3/4 Teaspoon Salt
1/8 Teaspoon Ground Nutmeg
Vegan Butter, to Serve (Optional)

Instructions

Heat the oil in a large saucepan over medium heat. Add the kale and cabbage in handfuls, stirring until wilted down enough to comfortably accommodate all the green. Toss in the scallions and sauté for two more minutes to soften. Introduce the cauliflower and broccoli next, along with the vegetable stock. Cook for 4 – 5 minutes, until the vegetables are fork-tender.
Remove the vegetables from the heat and roughly mash with a potato masher. Add in the nutritional yeast, horseradish, salt, and nutmeg, stirring, folding, and mashing until the whole mixture is completely combined, creamy, and well-seasoned.
Transfer to a serving dish and for an extra indulgent finishing touch, top with thick pat of vegan butter melting luxuriously over the whole mound.

Notes

Quick Tip: You can even use frozen kale! Check your local grocery store’s freezer section, and you might be happily surprised about the abundance of prepared greens stashed away amidst the typical vegetable options. To keep things fresh and exciting, consider mixing up the greens; spinach is always a solid option.

Pie-Eyed

The only class I’ve ever failed was math. Though typically a dedicated student and overachiever, this devastating low mark hardly came as a surprise. If the theory is true that the left brain is meant to handle more abstract, creative thought and the right is in charge of practical analytics, it’s not entirely farfetched to imagine a complete absence of the latter in my skull. I’m still lost beyond the most basic arithmetic required for scaling recipes up or down and thank my lucky stars that somehow, for reasons unbeknownst to me, they still let me graduate on such shaky algebraic footing.

Despite the fact that pi is a formula I would rarely consider applying in real life, it’s a concept I’m only too happy to celebrate every March 14th, otherwise known as 3/14 on the calendar. Though a mathematical novice, I’d like to consider myself a pie expert with a lifetime of experience both eating and baking the crusted wonders. Evidence of that mild obsession is easily found in Easy as Vegan Pie, a trove of both sweet and savory recipes that could make any day a Pi/Pie Day.

Don’t know where to start? Take a gander at the cheat sheet I’ve assembled here with some of my best baking blueprints, which don’t need any sort of higher degree to decode.

The sleeper hit that no one expected, the Frankenstorm Pie (AKA Banana Ganache Pie) has become one of my most popular pies to date. Not so shabby for a recipe created under such dire circumstances, and it almost went unwritten altogether. It’s a crazy story that you’ve gotta read, and a flavor you must taste to believe.

Roasted Strawberry-Tomato Galette brings out the best in each fruit for this sweet slice. Just as comfortable together in a salad as in this free-form pie, the savory, gently acidic bite of the tomatoes serves to accentuate the sweetness of the berries.

Pumpkin pie is one of the time-honored classics, but I’m never one to go the traditional route. My best take on the concept is one with a fluffy filling, soft, simple, and full of spice. Marshmallow Chiffon Pumpkin Pie is a natural fit for autumnal holidays, but light and cool enough to hit the sweet spot in warmer weather.

Speaking of nontraditional, chipotle mashed sweet potatoes were the inspiration for my Chocolate Chipotle Sweet Potato Pie. Dialing in the heat so the chilies provided just the slightest tingle on the tongue, their intensity is further tempered by the soothing contrast of brown sugar and rich coconut milk. Better yet, a thin base of dark chocolate adds depth to the dessert, and adds appeal for those who aren’t big on starchy squash pies.

Ending on a whimsical note, caramel and custard elevate the humble popcorn kernel in this Caramel Corn Pie. Notes of burnt sugar compliment a buttery undertone, accented with a good pinch of salt. If you’re craving popcorn, it might be a wise idea to think inside the crust.

What’s your Pi Day pick for this year? Don’t let the numbers trip you up. It doesn’t take a mathematician to know good food when you taste it.

March 14, 2018January 25, 2026

Hannah (BitterSweet)5 Comments

Weather or Not

Mentally battered by an assault of inclement weather warnings, you’d think the general public would have staged a revolt against all forecasters at this point. The anxiety and stress piles up faster than the foretold falling flakes, thanks to the added hype that always comes with incessant social media repetition. Nine times out of ten, expectations don’t match the reality of the climate outside, but the hysteria is sure real. So much as suggest that there might be anything less than blue skies and people will turn out from all corners of the earth to wrestle that last roll of toilet paper out of your hands at the grocery store. It’s like a battle of life and death, to secure a stockpile before the world ends, regardless of the pitifully low probability of even flurries.

This is a phenomenon I’ve become somewhat immune to in the generally mild atmosphere of the bay area, but that same illogical impulse still grips me when I’m least expecting it. Rain is the new snow around here, since it appears so rarely and thus cripples unsteady drivers and fragile public transit systems that don’t know how to cope. I still feel the pain of all those back east, hunkering down for a brutal nor’easter right now, undoubtedly hurtling through their local markets as if their shopping carts were assault weapons.

As darkening skies approach, what’s going into your basket? What are the staples that immediately make the cut as sustenance to hold you through those difficult times (maybe even hours!) when the roads are too intimidating to traverse? Practicality is not my strong suit, and so the parade of groceries marching down the conveyor belt at checkout is typically laughable. Peanut butter, bread, frozen peas; sure, those are wise investments. But the random assortment of chocolates, half-priced hummus, and impulse buy mini gnocchi? Those are perhaps a bit less crucial for long-term survival. I would not fare well if ever faced with a real lock-down emergency.

Luckily, my unreasonable yet well-meaning instincts have led me to create some incredible combinations out of those curiously assembled ingredients. Those mini gnocchi, for example, caught my eye as ideal comfort food when the going got rough, and they didn’t disappoint even when the forecast did. There’s never been a better time to indulge in such a recipe, although I can’t say that there would ever come a bad time, either.

Lavished with a buttery cream sauce made of typical pantry staples, it could very well be the new face of emergency rations, despite its less urgent origins. Dauphinoise potatoes typically layers thinly sliced spuds in a casserole concoction, but since pasta keeps longer and is almost always on hand, gnocchi struck me as a natural extension of the concept. In more dire times, or healthier mindsets, I realized that swapping out the dumplings for simple legumes like chickpeas could make for an equally satisfying, comforting side dish, too. It’s all the same starchy, savory, subtly salty flavors which meld into an effortless indulgence in the end.

If you haven’t already gone through the throes of panic-induced grocery shopping, may I make three quick suggestions? 1) Make a list. 2) Avoid the candy aisle. 3) Write in mini gnocchi as a necessity, no matter how silly it may appear at first glance. You’ll thank me for this later.

Yield: Makes 4 – 6 Servings as a Side; 2 – 3 Servings as an Entree with Salad

Gnocchi Dauphinoise

Dauphinoise potatoes typically layers thinly sliced spuds in a casserole concoction, so potato-based gnocchi is a natural extension of the concept. Those savory, subtly salty flavors meld into an effortless indulgence.

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Ingredients

1 Pound Mini Potato Gnocchi
1/3 Cup Raw Cashews
1 Cup Unsweetened Non-Dairy Milk
1/3 Cup Vegetable Stock
2 Tablespoons Vegan Butter
1 Tablespoon Nutritional Yeast
2 Cloves Garlic, Minced
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Salt
1/4 Teaspoon Ground White Pepper

Instructions

Preheat your oven to 300 degrees.
Gently separate the mini gnocchi and toss them into a 1 1/2 quart baking dish. They’re so small that they don’t need to be parboiled before baking.
Toss all of the remaining ingredients into a high-speed blender and pulverize on the highest setting until perfectly silky smooth. If you’re using a machine that has a bit less torque, soak the cashews for at
least 4 hours in advance before blender, to make them a bit softer and easier to emulsify. Blend for a full 6 – 8 minutes, until the mixture is steaming hot.
Pour the cashew cream all over the waiting gnocchi before easing the dish into the oven. Bake for 1 – 1 1/2 hours, until the gnocchi are fork-tender and the liquid is thick and rich. Top with freshly chopped parsley, if desired, and serve bubbling hot.

Flavor Your Life

It’s one of the most common cooking staples across the globe, found in even the most sparsely populated pantries and in the hands of extraordinarily reluctant cooks. Olive oil’s ubiquity is owed in large part to its accessibility, as a vast number of brands have become available in recent years. Such a vast range of options should immediately suggest that not all oils are created equal, yet few shoppers pause to think about the origin of those original fruits before popping a sleek new bottle into their carts. For such a beloved, indispensable ingredient, there sure is still an overwhelming amount of misinformation out there.

Inspired by the Flavor Your Life campaign, supported by the European Union, Unaprol, and the Italian Ministry of Agriculture, the goal of debunking common misconceptions resonated with me in a powerful way. Moms Meet provided a bottle of Zucchi Extra Virgin Olive Oil to demonstrate the difference, but I’ve long been a devotee of quality European olive oils even without that delicious perk.

Let’s not beat around the olive tree, and get down to business. It’s time to talk about the top olive oil myths that need to be put to rest, once and for all:

You can’t fry with it.

Contrary to the single most frequently perpetuated false fact, olive oil has a 400-degree smoke point and can hold up beautifully (and tastefully) to the task of deep frying. Raising the heat beyond that temperature will only result in burnt food no matter the carrier, so keep a thermometer clipped to the pot, tend it carefully, and your taste buds will be rewarded.

Only extra-virgin will work in dressings.

Though there is a drop of truth in that statement, extra-virgin is merely a title bestowed to the very top grade of oil, cold pressed; extracted without heat or chemicals. That isn’t to say that other grades are of any lower quality. If anything, their flavor has a lower impact, which might actually be a welcome quality if your vinaigrette has bold seasonings that would otherwise obliterate the delicate nuances of a top grade oil. On the reverse side of the spectrum, this more neutral palate could be a benefit for baked goods where you don’t want such a savory note to shine though.

Kept in a dark, cool place, it should keep pretty much indefinitely.

Those volatile oils would beg to differ! Like any other fresh food, it should be refrigerated, and for no more than 6 – 8 months, ideally. It does go rancid at room temperature, although most people are so accustomed to using sub-par varieties, they may not realize the truly superlative, ephemeral nature of the genuine article.

Terroir is only for wine.

Extra-virgin is top shelf quality, but bottles bearing that designation manifest that grade through a wide spectrum of flavors. The greatest contributors to taste are the types of olive trees (cultivar), the region (which affects climate and soil) and time of harvest. Early in the harvest season, under-ripe fruits produce oils that are greener, more bitter and pungent. By contrast, olives harvested towards the end of season are over-ripe, resulting in a more mild, sweet, and buttery character. Other variables can yield oils that skew more nutty, peppery, grassy, floral, and beyond.

Considering the incredibly varied range of options being produced in all corners of the European continent, this is just the tip of the iceberg. A full education on this essential ingredient can be gleaned with just a dash of culinary curiosity, and a pinch of knowledge from the Flavor Your Life campaign. Eating better starts with cooking better, and there’s no substitute for quality components.

March 5, 2018January 25, 2026

Hannah (BitterSweet)5 Comments