Category: Baking / Cooking

Yes, Peas

“Congratulations San Francisco, you’ve ruined pizza!”

Harsh words for an innocent little slice. The catalyst for this outburst was a pie topped with verdant green broccoli florets. A perfectly reasonable addition, in my opinion, but far from the kid-approved standard menu that one might expect. If you too find unconventional vegetables adorning the typical thin-crust construction wholly offensive, I’d suggest you shield your eyes. Click away, don’t scroll any further, and let’s pretend like this never happened.

Are you still with me? Good! I knew we were friends for a reason.

Pea-zza, a springy seasonal variant on the classic, is lavished with tender sweet peas, of course, as well as crisp raw snap peas. Delicately nuanced and herbaceous cashew spread joins the party, rather than a gooey mozzarella that might otherwise smother such subtle flavors. If we’re going to put peas on pizza, we might as well change the whole game, right? Elevated to the status of gourmet fare with that simple substitution, you could easily serve this to the most discerning gourmet without batting an eyelash.

That’s not the final twist, though. Creamy coconut yogurt, flecked with lemon zest, lends brightness, lightening the whole affair in ways that defy its underlying richness. All yogurt is not created equal, and I have to admit, the stuff that Cultured Kitchen makes was largely the inspiration for this whole culinary experiment. Thicker than sour cream, completely unsweetened, just a tiny dab will satisfy. I found myself using it more like a whipped topping to accompany fresh berries than anything else.

It tortures me that it has such a limited release! There’s not even information about it online, and it’s unlikely I’ll encounter such a treat in regular grocery stores. If you’re in the same boat, all is not lost. In the case of this fresh flatbread, simply opt for a non-dairy yogurt without any added sugar or flavor, and omit the lemon juice, doubling down on the zest instead to prevent the drizzle from becoming too watery.

Please, give peas a chance. If it helps you wrap your mind around this crazy combination, think of it more as a seasonal flatbread, piled high with the best that nature has to offer. Your average onions, mushrooms, and olives can wait; this limited edition novelty is one to savor right away, while those lush green peas are still perfectly plump.

Yield: Makes 1 Pizza; 3 - 4 Servings

Pea-zza (Pea Pizza)

Pea-zza (Pea Pizza)

Pea-zza, a springy seasonal variant on the classic, is lavished with tender sweet peas, of course, as well as crisp raw snap peas.

Ingredients

Pizza Crust:

  • 1 Pound Prepared Pizza Dough
  • All-Purpose Flour (As Needed)
  • 1 Tablespoon Olive Oil
  • 3 Tablespoons Minced Garlic
  • 1/4 Cup Nutritional Yeast (Optional)

Pizza Toppings:

  • 1/2 Cup Herbed Cashew Cheese
  • 1 Cup Fresh Peas, Blanched or Frozen Peas, Thawed
  • 1/2 Cup Sugar Snap Peas, Sliced into 1/2-Inch Lengths
  • 2 Tablespoons Toasted Pistachios
  • 2 Scallions, Thinly Sliced
  • Flaky Sea Salt
  • Ground Black Pepper

Lemon Yogurt Drizzle:

  • 1/3 Cup Unsweetened Vegan Yogurt
  • 1 – 2 Tablespoons Lemon Juice
  • 1 Teaspoon Lemon Zest

Instructions

  1. Preheat your oven to 500 degrees and lightly grease a large baking sheet or pizza stone.
  2. Press the pizza dough out roughly into a flat round, lightly dusting both sides with flour. Pull and toss by hand or use a rolling pin to stretch it out to approximately 10 inches in diameter. Brush the entire surface with olive oil and sprinkle evenly with the garlic and nutritional yeast, if desired.
  3. Bake for 5 to 7 minutes, until dough is thoroughly browned all over.
  4. While it’s in the oven, prepare the yogurt drizzle by simply mixing up all the ingredients in a bowl. Set aside for the moment.
  5. When you crust is hot and ready, slather it generously with the cashew spread and top with the peas, snap peas, pistachios, and scallions. Season with salt and pepper to taste. Drizzle with the yogurt sauce, slice, and serve immediately.

Recommended Products

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 594Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 8mgSodium: 656mgCarbohydrates: 95gFiber: 10gSugar: 8gProtein: 22g

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.

© Hannah Kaminsky
Cuisine: American / Category: Main Dishes and Entrees

 

Hannah (BitterSweet)14 Comments

Sending Home the Bacon

What do you get for the man who has everything? More importantly, what do you make for the man who isn’t particularly thrilled by birthday cake, lives on the opposite side of the country, and would never so much as drop a hint about any particular wants or needs? This is the conundrum I face every time my dad’s birthday rolls around. Proving that the ones who give the most are terrible at accepting the same kindness, he’s notoriously impossible to shop for, even when it comes to the most basic necessities. Appreciative of the gesture, he will always accept the typical gifts of shirts, books, and ties with grace, but really, you shouldn’t have. Really.

The only thing I know for sure is that my dad loves music, obscure movies, and ever-so-slightly burnt popcorn to enjoy with both. I have strong memories of working diligently upstairs in my room, only to smell the distinct aroma of toasted, vaguely blackened kernels wafting through the air, and I’d know it was time to take a break. That meant it was 9:00, our designated TV hour, which always came with a heaping handful of his homemade snack mix. Crowning this simple blend was a generous shake of bacon salt, the curiously vegetarian seasoning with a smoky, savory edge. It was a comforting routine, and one that I still miss almost three years since moving out.

If I can’t be there to share the flicks and snacks in person, then I had to find a way to send an edible understudy.

Vegans are making everything into bacon these days, from eggplant to coconut, but my unique blend goes back to a classic mixture of meaty tempeh and deeply umami mushrooms. It’s a simple yet remarkably satisfying seasoning that adds an extra punch to any dish, not just freshly popped corn. Think french fries, avocado toast, veggie burgers, roasted Brussels sprouts, corn on the cob, bar nuts, and so much more. It could quickly become the new savory staple that you suddenly can’t live without, even if you’ve never tasted the “real” thing.

Birthdays come and go, but the opportunity to treat loved ones to a special delicacy is fleeting. This successful, universally appealing formula may just be an ideal gift for equally discerning recipients in your life, too.

Yield: 1 Cup

Bacon Salt

Bacon Salt

A savory sprinkle of tempeh and mushrooms that's simple to make yet remarkably satisfying tor seasoning any dish.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 3 Tablespoons Soy Sauce
  • 1 Tablespoon Liquid Smoke
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Nutritional Yeast
  • 1/4 Teaspoon Smoked Paprika
  • 1/8 Teaspoon Ground Black Pepper
  • 1 8-Ounce Package Tempeh
  • 1/2 Cup Sliced Cremini Mushrooms
  • 1/4 Cup Dried, Sliced Shiitake Mushrooms
  • 1/4 Cup Coarse Sea Salt

Instructions

  1. Preheat your oven to 300 degrees and set aside an 8 x 8-inch baking pan.
  2. Stir together the soy sauce, liquid smoke, maple syrup, oil, nutritional yeast, paprika, and pepper in a large mixing bowl. Crumble the tempeh as finely as possible and toss it in, along with the mushrooms. Mix thoroughly, coating the pieces.
  3. Pour everything, including the excess marinade into your waiting pan. Bake for 2 1/2 – 3 hours, stirring every 15 – 25 minutes or so to keep the entire batch cooking evenly and preventing it from burning. The edges can go from soft to scorched surprisingly quickly, so standby and keep a close eye on it the entire time it’s in the oven.
  4. Cook until brown all over, dry to the touch, and highly aromatic. Be aware that your kitchen may smell like bacon for the rest of the day, but I would hardly consider that a problem.
  5. Let cool completely before transferring to your blender or food processor along with the salt. Pulse until the pieces are completely broken down. Strain through a fine mesh sieve if you would like a particularly even grind and re-blend any remaining large pieces. Store at room temperature in an airtight container.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 683Total Fat: 40gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 0mgSodium: 30965mgCarbohydrates: 39gFiber: 3gSugar: 13gProtein: 54g
© Hannah Kaminsky
Cuisine: American / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)12 Comments

Cake of a Different Color

Sneaking vegetables into desserts has long been a practice of conniving parents, trying to feed their children a daily dose of greens by any means necessary. “Cauliflower cake” sounds like yet another attempt at disguising the trendy brassica as a sweet treat, smothered in chocolate or coated in sprinkles, perhaps, but it’s actually a delight for the dinner table.

Inspired by a recipe from Plenty More by Yotam Ottolenghi, what this mad genius calls a cake could really qualify as a highly vegetative frittata. Heavy on cheese and savory fresh herbs, such a universally appealing combination could make even the pickiest eaters open up and ask for seconds. My interpretation of the concept is a radical departure from the original, however, utilizing a green pea-based batter to replace the eggs, continuing the color scheme with green cauliflower, and punching up the flavor with a more spring-y punch of dill.

The tantalizing taste of this unconventional entree is matched only by its versatility. Need a make-ahead breakfast? Prepare it the day before and you can have it on the table first thing in the morning. Casual lunch, or fancy brunch for a crowd? Serve slices with a leafy green salad and plenty of mimosas on the side. Romantic dinner for two? Bake single servings in ramekins to really impress your date. Leftovers are just as satisfying if eaten cold- If you have any, that is.

Yield: 8 - 10 Servings

Green Cauliflower Cake

Green Cauliflower Cake

Akin to a highly vegetative frittata, this vegan version is heavy on cheesy and herbal flavors. Green pea-based batter replaces the eggs, continuing the color scheme with green cauliflower, and punching up the flavor with a more spring-y punch of dill.

Prep Time 20 minutes
Active Time 1 hour
Additional Time 20 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 5 Tablespoons Olive Oil, Divided
  • 1 Medium Yellow Onion, Diced
  • 2 Clove Garlic, Minced
  • 1 Pound Green Cauliflower, Finely Chopped
  • 1/2 Cup Fresh Dill, Chopped
  • 1 3/4 Cup Green Pea Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Kala Namak or Plain Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 1 (7-Ounce) Package Follow Your Heart Garden Herb Cheese or Any Mozzarella-Style Vegan Block Cheese, Finely Diced
  • 2 1/2 Cups Vegetable Broth
  • 1 Tablespoon Wholegrain Mustard
  • Fresh Parsley, Minced (Optional)

Instructions

  1. Preheat your oven to 350 degrees and lightly grease an 8-inch springform pan.
  2. Place 2 tablespoons of the oil in a medium skillet and set over medium heat. Add in the onion and sauté until softened and aromatic. Add the garlic and cauliflower next, cooking until very lightly browned. Turn off the heat and let the vegetables cool for about 10 minutes.
  3. Meanwhile, combine the dill, green pea flour, baking powder, kala namak, and black pepper, stirring well to evenly distribute all of the ingredients. Toss in the cubes of cheese, ensuring that they’re thoroughly coated in the dry mixture to make sure that they stay suspended in the cake, rather than just sink to the bottom. Add in the cooked vegetables next, tossing in the same fashion. Whisk together the broth, mustard, and remaining olive oil before pouring the liquid mixture into the bowl, stirring well to incorporate.
  4. Transfer to your prepared springform pan, smoothing out the top and tapping it lightly on the counter to release any air bubbles. Place the pan in the center of the oven and bake for 45 – 50 minutes, until lightly golden brown on top. Let rest for at least 20 minutes before serving; it’s best enjoyed warm or at room temperature, rather than hot.
  5. Slice and garnish with fresh parsley, if desired.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 128Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 492mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 5g
© Hannah Kaminsky
Cuisine: American / Category: Breakfast and Brunch

Hannah (BitterSweet)8 Comments

Dancing in the Rain

Predictably unpredictable as always, springtime in San Francisco meaning blazing hot days of sunshine, followed immediately by the shock of hail, and endless vacillation between floods and droughts. Winter is usually the rainy season, but all bets are off as weather across the globe grows more extreme.

Though fleeting, each sudden downpour puts a serious damper on business as usual. If you’re on foot, you’re liable to drown before reaching your destination, even if it’s just across the street. If you’re lucky enough to have a car, get cozy because traffic will be at a standstill as hapless motorists try to contend with the unmanageable conditions. A real rainy day like this calls for staying in by all means possible, for the sake of safety and sanity.

That means you had better stock your pantry and be prepared to make a meal of whatever you have on hand. Soups and stews are my go-to solutions for just such an occasion; anything in the fridge, freezer, and pantry can meld together in some sort of harmonious fusion, and with an ample spice rack, you’ll never risk flavor fatigue. Cook once, eat twice, thrice- or as many times as you can stand it.

Contending with another drenching rain one recent afternoon, sheer luck and serendipity yielded one of the most brilliant, prismatic brews I’ve had simmering on the stove in many months. Boldly magenta, or perhaps violently violet, purple potatoes, black quinoa, and red cabbage join forces to create a stew of a different hue.

Delicious as it is visually stunning, I knew right away that this was no average stone soup, setting to work recording my recipe for future reference. Only in hindsight to I see the uncanny connection to Prince, whom we remember for his untimely passing exactly two years ago tomorrow.

I’d like to think that this simple bowl of comfort might be a small way to celebrate, rather than mourn such a vibrant life. It doesn’t need to be raining out to enjoy such a blend, but it certainly does make for a comforting complement to the weather. As Prince has said, “Honey I know, I know, I know times are changing.”

It’s time we all reach out for something new,” so go ahead, shake up the usual routine and give it a try.

Yield: Makes 4 - 6 Servings

Purple Rainy Day Soup

Purple Rainy Day Soup

Boldly magenta, or perhaps violently violet, purple potatoes, black quinoa, and red cabbage join forces to create a stew of a different hue. Delicious as it is visually stunning, I knew right away that this was no average stone soup, setting to work recording my recipe for future reference.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Medium Red Onion, Diced
  • 4 Cloves Garlic, Minced
  • 4 Cups Shredded Red Cabbage
  • 1/3 Cup Black Quinoa
  • 2 Medium Purple Potatoes, Peeled and Diced (About 1 Pound)
  • 1 Bay Leaf
  • 4 Cups Vegetable Stock
  • 2 Tablespoons Red Miso Paste
  • 1/2 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Dried Rosemary, Crushed
  • 1 Tablespoon Sherry Vinegar
  • 1/2 Cup Frozen Green Peas

Instructions

  1. Place the olive oil in a large stock pot and set it over medium heat on the stove. Saute for about 5 minutes, until translucent. Add in the garlic and continue cooking for another 5 – 10 minutes, until aromatic and lightly browned. Incorporate the shredded cabbage in handfuls, allowing it to wilt down slightly before adding more. Follow that with the dry quinoa, potatoes, and bay leaf.
  2. Whisk the miso paste into the stock until smooth before pouring the mixture into the pot. Bring the mixture up to a boil, reduce the heat, and cover. Simmer for 25 – 30 minutes until the potatoes are fork-tender and the quinoa is fully cooked. Season with black pepper, rosemary, and vinegar, adjusting to taste if needed.
  3. Toss in the frozen peas and simmer just until thawed and hot all the way through. Serve right away while piping hot!
  4. Makes 4 – 6 Servings

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 177Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 693mgCarbohydrates: 29gFiber: 6gSugar: 7gProtein: 6g
© Hannah Kaminsky
Cuisine: American / Category: Soups and Stews

Hannah (BitterSweet)9 Comments

Chow Down

Does anyone else get bummed out by Trader Joe’s cat cookies? It’s not that they’re disappointing in flavor- Far from it- But that they’re blatantly speciesist. Printed on every generous tub are the words “For People!” with no mention of our feline friends. They’re inspired by, shaped like, and named for cats, and yet these highly esteemed creatures are clearly excluded from indulging alongside us. It’s a slap in the face (or perhaps, paw to the snout) of the little lions among us. My modus operandi has always been to provide food for everyone to enjoy, regardless of tastes, dietary restrictions, or breeds, so it strikes me as terribly shortsighted of Trader Joe’s to classify such promising morsels in such an exclusive fashion.

The same can be said of “puppy chow.” Typically, this is a crowd-pleasing yet tooth-achingly sweet mix of melted chocolate, powdered sugar, and cereal squares, tossed together to approximate the appearance of dog food. Chocolate is at the top of the list of canine dangers when it comes to feeding, so I have to wonder who was the first person to dream up this combination. What a sadly misleading title!

Carob could make for an easy conversion, but not one that most humans would be particularly enthusiastic about. Besides, the added sugar really isn’t the best fuel for our furry friends. Savory flavors are what this reinvented blend is all about! Peanut butter with an umami kick of liquid aminos and nutritional yeast meet crunchy corn or rice cubes for a highly snack-able blend, no matter your breed. Feel free to spice things up for your own tastes with a generous dose of sriracha, smoked paprika, or chili powder, but keep it on the side for more sensitive puppy palates.

Although the temptation to immediately chow down straight from the bowl will be high, please mind your manners. There’s no reason to eat like an animal.

Yield: Makes About 4 1/2 Cups

Savory Puppy Chow (For People AND Puppies)

Savory Puppy Chow (For People AND Puppies)
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

Instructions

  1. Place the peanut butter, coconut oil, liquid aminos, and vinegar in a small saucepan over low heat. Stir until smooth and slightly thickened. Toss with the cereal, coconut, and oat flour in a large bowl until the squares are evenly coated. Sprinkle in the tapioca starch and nutritional yeast last, stirring gently to cover the pieces without crushing them. Serve warm.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 229Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 160mgCarbohydrates: 28gFiber: 3gSugar: 5gProtein: 6g

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 estimates.

© Hannah Kaminsky
Cuisine: American / Category: Starters and Snacks

Hannah (BitterSweet)9 Comments

Griddle Me This

Every dog has its day, and so, apparently, does every food. If I observed every national “holiday” assigned seemly at random to all the various dishes and ingredients on currently listed on the calendar, this blog would become nothing but a giant red-letter day reminder. National Grilled Cheese Day, however, deserves a special mention. Today, like any other day that ends with a “y,” is the perfect time to butter up two thick slices of your favorite bread and stuff them to the point of bursting with any gooey non-dairy decadence your heart desires. Such a sandwich is a staple across the globe, beloved by all and easy enough for even the most novice cooks to whip up with confidence. It was even one of the first foods I managed to create for myself in my tween years, before cooking or even eating roused my enthusiasm. Sure, back then it was plain whole wheat bread and florescent orange slices of unmelting crayon wax that passed for vegan cheese, smashed and warmed into submission via an electric sandwich press, but a strong attachment to the concept still took hold.

Thankfully, we can do better- So much better, and with barely any additional effort. That’s why the sandwich in particular is truly worth celebrating. Even in its most fanciful, fully decorated formats, it will still be piping hot and ready to enjoy in a matter of minutes, at most.

The cheese itself remains a slightly controversial subject, with diehard fans taking sides either for or against various mainstream options, but the good news is that now there are actually options, and scores of them! If you’re not up to the task of starting from scratch, even your average big box store in middle America will carry at least one reasonable alternative to get your grill on. Daiya is perhaps the best known, with shreds, slices, and blocks of many flavors, with their new cutting board shreds leading the pack. Follow Your Heart does indeed remain close to my heart, offering some of the most diverse flavor options that range from pepperjack to provolone. So Delicious is still more of an ice cream powerhouse than anything else, but their classic shredded cheese options are making quite a splash on the savory side of the grocery store. Chao is best known for its smooth, creamy melt and unique coconut/tofu base. New on the scene is Culinary Co, still a bit difficult to track down but fantastic eaten hot or cold, which is quite a feat for most dairy-free cheese. Similarly, Parmela shreds are found in very limited markets, but worth buying in bulk should you manage to locate a good supply. Violife is making a big splash with its US release, once available only overseas but now taking the North American market by storm. Truth be told, this is but a tiny nibble at the larger feast of non-dairy gooey goodness, but we haven’t even begun to dig into the actual savory additions!

  • It’s hard to beat the umami punch offered by your average sauteed mushroom, but you can one-up that basic approach with silky caramelized onions, a touch of garlic, and to really gild the lily, a pinch of truffle salt.
  • For a little sweet and savory twist, crisp slices of green apple add a crunchy, tart punch to the combination, which goes particularly well with a cheddar shred or slice.
  • Spice things up with a generous handful pickled jalapenos, and take your sandwich on a quesadilla-inspired departure with roasted red peppers, black beans, and tender summer squash.
  • Go green to ramp up the health factor by stuffing your bread with a serious serving of wilted spinach, kale, and/or arugula, and play up the fresh herbs like thinly sliced scallions, parsley, rosemary, oregano, and thyme.
  • Keep it classic with juicy ripe tomatoes, or sun-dried if out of season, and a few crisp slices of meatless bacon if you’re feeling particularly indulgent.
  • Consider a more spring-y approach with grilled asparagus and roasted beets ramping up the vegetable factor, and don’t forget a touch of lemon zest and ground black pepper to brighten the whole package.
  • Make something that an avowed carnivore would crave by loading up on cooked beefy crumbles, finished with a dollop of marinara sauce or fresh pesto.With so many fantastic culinary adventures to embark upon, the most difficult part of crafting an excellent grilled cheese sandwich is simply deciding on the flavor destination! Do tell: what’s your current favorite combination?

Hannah (BitterSweet)13 Comments