Chocolate Chip Cookies, Almond Joys, Granola, Fig Bars, Protein Energy Bars, and Magnesium Candy Bars at Nourish Cafe.
Category: Baking / Cooking
Sunshine on a Cloudy Debate
The backlash was so swift and violent, it surprised me, even after years of studiously avoiding any and all comment sections. Immediately, cries of injustice came from the purists; lectures spouted from the health-fanatics; doubts, bordering on outright disgust, resounded among picky eaters the world over.
Risotto made from sunflower seeds? What sort of heresy was this? How could you even call it such a thing, lacking grains entirely, traditional or alternative, and smacking of trendy food revelry? Besides, think of the nutrition!
It wasn’t until I read these complaints, numerous and increasingly frenzied, did I stop to consider how controversial the concept may be. We’ve seen endless twists on classic dishes at this point, spinning some brittle concepts well beyond their breaking point and still happily eating the pieces afterwards. Was this recipe really so malicious?
Perhaps unsurprisingly, I was simply enchanted. The point that these curmudgeonly commenters missed was that the motive was always to put flavor first. Sunflower seeds have been the backbone of many delicious concoctions, and it’s incredible to see their texture wholly transformed by merely cooking, soaking, or toasting them, to say nothing of the corresponding alchemy of taste. Slowly simmered with aromatics, they soften to a toothsome bite, not quite like rice, granted, but something else genuinely worthy of savoring.
Just the thought of featuring sunflower seeds, an often undervalued bit player, brightened my day, informing my inspiration for the completed meal to come. Naturally sweet, gently earthy carrot juice and turmeric lend a cheerful golden hue, blending with a small measure of the seeds to yield its own creamy base, no dairy need apply. Spring produce still holds sway over my mind and appetite right now, but with summer vegetables already on their way, I’m now plotting the next plate with crisp steamed green beans, halved cherry tomatoes, and perhaps grilled corn kernels instead. It really doesn’t take much to brighten anyone’s day with a comforting bowlful of this avant-garde risotto. Just don’t spoil it by listening to the haters.
Yield: Makes 2 – 4 Servings (2 as an Entree, 4 as a Side)
Sunshine (Sunflower Seed) Risotto
Can you call it "risotto" when there's no rice involved? Give a try and decide for yourself! Sunflower seeds are transformed when simmered to create a creamy, toothsome entree with a uniquely earthy, nutty taste.
Prep Time
5 minutes
Cook Time
50 minutes
Total Time
5 minutes
Ingredients
- 1 Tablespoons Olive Oil
- 2 Small Shallots, Finely Diced
- 2 Cloves Garlic, Minced
- 2 Cups Raw Sunflower Seeds
- Zest and Juice of 1 Lemon
- 2 Cups 100% Carrot Juice
- 1/2 Cup Vegetable Stock
- 1/4 Cup Full-Fat Coconut Milk
- 2 Tablespoons Nutritional Yeast
- 2 Tablespoons White Miso Paste
- 1/2 Teaspoon Ground Black Pepper
- 1/4 Teaspoon Ground Turmeric
- Salt, to Taste
- 1/2 Cup Fresh or Frozen Peas, Thawed
- Finely Chopped Chives
- 1/2 Pound Asparagus, Trimmed, (Halved if Particularly Thick) and Blanched
Instructions
- Place the olive oil in a medium saucepan over moderate heat. When it begins to shimmer, add in the shallots and saute until translucent. Introduce the garlic next, stirring well and cooking until lightly golden and highly aromatic.
- Toss in the sunflower seeds, stir gently but consistently for about 5 minutes before following with the lemon zest and juice, carrot juice, and vegetable stock. Cover, reduce the heat to medium-low, and simmer for 35 – 45 minutes. The seeds should be tender but still toothsome; al dente, if you will.
- Transfer 1/2 cup of the seed mixture to your blender along with the coconut milk, nutritional yeast, miso paste, pepper, and turmeric. Thoroughly puree to achieve a silky, golden custard. Fold this cream back into the main mixture, cook on low for just 2 – 4 minutes longer until piping hot and the puree has slightly thickened to luxuriously coat the whole seeds.
- Add salt to taste, if needed. Ladle onto plates, top with peas and chives, and serve ith asparagus alongside.
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Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 537Total Fat: 40gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 0mgSodium: 4500mgCarbohydrates: 36gFiber: 11gSugar: 11gProtein: 20g
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.
Simmer Down Now
Sweet dreams beget savory cravings. Balancing out long days of baking that spill over into visions of sweets well into my waking hours, the first thing on my mind in the morning is anything but another sugary meal. Spice, zest, acidity; anything to wake up my taste buds without another saccharine treat. Syrup-drenched pancakes still beckon, as does that comforting crunch of frosted cold cereal flakes, but an innate yearning for bolder seasoning pushes me further into the pantry for alternative options.
Bleary-eyed and barely conscious, finding any shortcut for satisfying that gnawing hunger is a merciful windfall. I’m certainly not above lazily throwing a slice of bread under the broiler and calling it a day, but when it takes only a few minutes longer to whip up a truly satisfying, savory meal, why not make something a bit more special? Perusing the usual pantry options after one particularly brutal wake up call, finding a packet of taco simmer sauce was like uncovering the holy grail right in your own backyard.
Recently released by Simply Organic, their ingenious Southwest Taco Simmer Sauce promises warm notes of chili peppers, tangy tomato, rich cumin, and savory oregano, and it doesn’t disappoint. Claiming that it’s best with beef and positioned merely as a taco night aid struck me as rather shortsighted, though. Maybe it was the sleep-deprived delirium that inspired my unconventional #OrganicMoments, but all I could think about was a fresh, spicy take on French Toast.
Thickly sliced country bread takes a dip in a rich bath of coconut milk, infused with this delicately nuanced blend, coming together almost instantly. A crisp sear on the outside locks in a rich, savory custard interior, a perfectly proportional contrast to delight the taste buds. No sugar need apply for this bold new breakfast option. Best of all, such a unique palate of flavors means that it needn’t be confined to the AM hours; ideal for brunch or dinner as well, the concept easily transcends traditional mealtime boundaries.
Toppings are hardly necessary when you start with such a brilliant base, but it’s impossible to resist a few generous slices of luscious avocado, at the very least. Pepitas add a hearty crunch, and the brightness of simple pico de gallo perfects the meal for me, but the sky is truly the limit. Dream up your own #OrganicMoments with a wide range of savory finishes, such as vegan cheese or sour cream, sliced tomatoes, grilled corn, shredded cabbage, or black beans. On the other hand, simply going au naturel and digging right in wouldn’t disappoint.
This post was made possible thanks to sponsorship by Simply Organic.
Yield: 2 - 3 Servings
Savory Tex-Mex French Toast
Warm notes of chili peppers, tangy tomato, rich cumin, and savory oregano infuse this savory coconut milk-based take on French toast. A crisp sear on the outside locks in a rich, savory custard interior, a perfectly proportional contrast to delight the taste buds.
Ingredients
- 3/4 Cup Full-Fat Coconut Milk
- 1 Packet Simply Organic Southwest Taco Simmer Sauce
- 1 Tablespoon Arrowroot
- 1 Tablespoon Nutritional Yeast
- 4 – 6 (1-Inch Thick) Slices Hearty Country Bread
To Serve:
- Sliced Avocado
- Pico de Gallo
- Toasted Pepitas
Instructions
- In a large, shallow dish, whisk together the coconut milk, simmer sauce, arrowroot, and nutritional yeast.
- Once smooth, dip the first two slices of bread into the mixture, allowing the pieces to soak for about a minute before flipping them over to the opposite side. You want to saturate the slices without having them disintegrate into the liquid.
- Meanwhile, begin heating a large skillet over medium heat. Use nonstick or lightly grease any other material. Once hot, gently place the saturated bread onto the sizzling surface, and let cook, undisturbed, for 3 – 4 minutes.
- Peek to check on the underside; if it’s nicely golden-brown, go ahead and give it a flip. Cook for another 3 – 4 minutes on the opposite side.
- Transfer to a serving plate and top with as many of the suggested garnishes as desired. Repeat with the remaining bread, and enjoy!
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 521Total Fat: 42gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 9mgSodium: 262mgCarbohydrates: 25gFiber: 8gSugar: 2gProtein: 19g
Blue Monday
Conventional wisdom has taught us that few colors are less appetizing than blue, owing to its scarcity in nature, and especially on the dinner plate. Intuitively avoiding foods that might be moldy, poisonous, or otherwise contaminated, centuries of visual training are hard to deny when confronted with foreign fare. And yet, precisely because such comestibles are so rare, we find ourselves impossibly compelled by these vibrant sights. Splashed across Instagram like edible sapphires, blue eats and drinks dazzle as much as they confound the casual voyeur.
Blue matcha is the culprit behind this azure trend, although the name itself is rather misleading. Made from powdered butterfly pea flowers, it’s an herbal, caffeine-free tisane that shares only a similar brewing method and comparable similar notes of delicate green tea. Far more restrained than the sometimes bitter green brew, the flavor may disappoint matcha aficionados but delight those looking for a less abrasive midday pick-me-up.
Raw food crafters in particular have taken a shine to this blue-hued fairy dust, stretching scant supplies to dye scores of unbaked cheesecakes and other sweet treats. What it lacks in bold flavor, it makes up for in vibrancy; a small pinch can go a long way as a natural food coloring agent.
Applying heat or acid creates a variable situation. Particularly acidic environments will coax the typically cerulean hue to shift toward a the purple family, which can be a fun party trick, but less desirable for a true blue treat. Double up on the dose, avoid citrus pairings or yogurt-based batters, and keep oven temperatures on the down-low for the most royal results.
Sweets and snacks are not the only striking applications for this brilliant blue pigment. Thais have been staining white rice with the raw blossoms since the beginning of recorded history, long before their lavish dishes could go viral on social media. Taking a hint from tradition, one of my favorite ways to elevate the average noodle is now my signature “blu-don bowl,” a bold new spin on the popular bowl-in-one, topped with any variety of vegetables, proteins, and sauces I can pull out of the fridge. It all magically tastes good together, no matter what odd assortment is on hand, tied together by the beautiful strands of chewy udon that shine with an otherworldly teal tint, all from a quick dip in boiling blue matcha tea.
As the days grow warmer though, I look to this cool blue powder for a more cooling experience than the typical hot preparation might provide. Blended ice, blueberries, and a tiny touch of mint form the base for a truly refreshing frappe, far more appealing than anything Starbucks might churn out. Lighter than a milkshake yet more substantial than a mere iced latte, it navigates the fine line in between with grace. Though blue matcha is still something of a rarity on the mainstream market, if the current trends are any indication of its popularity, the powder should soon be staining a brave new world of sweets and savories near you.
Yield: 1 Serving
Blue Moon Frappe
Blended ice, blueberries, and a tiny touch of mint form the base for a truly refreshing frappe, far more appealing than anything Starbucks might churn out. Lighter than a milkshake yet more substantial than a mere iced latte, it navigates the fine line in between with grace.
Prep Time
5 minutes
Total Time
5 minutes
Ingredients
- 1 Teaspoon Blue Matcha
- 2 Tablespoons Warm Water
- 1/2 Cup Vanilla Non-Dairy Milk
- 1/4 Cup Blueberries
- 6 - 8 Ice Cubes
- 2 - 3 Teaspoons Light Agave Nectar
- 1/4 Teaspoon Peppermint Extract
Instructions
- Whisk together the blue matcha and warm water, stirring vigorously until the powder has dissolved. Pour the mixture into your blender along with all of the remaining ingredients, adding more ice or sweetener based on your preference.
- Puree on high speed to crush the ice into a velvety smooth blend, with no lumps or chunks remaining. Serve immediately before it begins to melt!
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 499Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 129mgCarbohydrates: 44gFiber: 1gSugar: 41gProtein: 8g
Short and Sweet
Good things come in small packages. Navigating the world as a vertically challenged person, this particular truism is one that I hold close to heart. Height, or lack thereof, should never be viewed as an obstacle, but rather celebrated for all the unique benefits it provides. Leg room is never an issue when flying, even on a cut-rate coach ticket, for example, and it’s effortless to slip in (or out) of a crowd. I’d like to think that a smaller size means that all the good things inside are merely condensed and intensified to fit, amplified into a more pure form. Although that can’t be said for all people, that’s certainly the case for strawberry shortcake.
Modern interpretations of this sweet biscuit sandwich stretch the definition, often towering higher than a modest layer cake, but at its core, the concept remains short and sweet. Today, I’m here to push the boundaries further, albeit in the opposite direction. Flattening out the assembly into one thin plank, this confectionery rendition measures less than a centimeter tall, dazzling with flavor rather than lofty aspirations.
Encased in darkly caramelized toffee, crispy quinoa stands in for cake or biscuits, adding just the right cereal note to support the star players. Strawberries, dried and sliced, are both beautiful and flavorful; removing the excess water creates a far sweeter treat than fresh fruit, while simultaneously extending their shelf life to suit any season. Whipped cream is out of the picture, handily replaced by a luscious drizzle of white chocolate instead.
Although shortness often carried negative associations, like being short-tempered or getting short shrift, there’s no reason why we shouldn’t celebrate the more compact things (and people) among us. There’s no need to drone on and turn this into a long post; let’s keep it short and sweet, starting with a morsel of strawberry shortcake toffee, shall we?
Yield: Makes 12 - 16 Servings
Strawberry Shortcake Toffee
Reimagine strawberry shortcake as deeply caramelized toffee, with crispy quinoa standing in for cake or biscuits. Strawberries, dried and sliced, are both beautiful and flavorful; removing the excess water creates a far sweeter treat than fresh fruit, while simultaneously extending their shelf life to suit any season. Whipped cream is out of the picture, handily replaced by a luscious drizzle of white chocolate instead.
Ingredients
- 1/2 Ounce Freeze-Dried Strawberries, Divided
- 1/3 Cup Crispy Quinoa Cereal or Crispy Rice Cereal
- 3/4 Cup Vegan Butter
- 1 Cup Demerara or Turbinado Sugar
- 1 Tablespoon Maple Syrup
- 1/2 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 3 Ounces (1/2 Cup Chips or Finely Chopped Pieces) Vegan White Chocolate, Melted
Instructions
- Line an 8 x 8-inch baking pan with aluminum foil, lightly grease, and sprinkle half of the freeze-dried strawberries along with all of the crispy cereal over the bottom, as evenly as possible. Set aside.
- Grind the remaining dried strawberries down to a fine powder in a coffee or spice grinder. Combine it with the vegan butter, sugar, maple syrup, and salt in a medium-sized saucepan and set over moderate heat. Stir just to moisten all of the sugar, and then keep your spatula out of the mixture until the very end. Instead, swirl the pan gently to mix the contents, which will help prevent premature crystal formation.
- Allow the vegan butter to melt and sugar to dissolve before clipping a thermometer to the side of the pan. You’ll want to bring the sugar to a steady boil, until it turns a deep amber brown color and reaches 300 degrees, which is also known as the “hard crack stage” of candy making.
- Turn off the heat, carefully stir in the vanilla as it may sputter angrily, and immediately pour the mixture into your prepared pan. Try to pour it evenly over the goodies within so as not to displace the goodies at the bottom.
- Let cool completely before snapping into more manageable pieces. Drizzle with melted white chocolate, and let set once more before handling. Store in an airtight container at room temperature.
Recommended Products
Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 235Total Fat: 14gSaturated Fat: 5gTrans Fat: 2gUnsaturated Fat: 9gCholesterol: 3mgSodium: 100mgCarbohydrates: 27gFiber: 0gSugar: 23gProtein: 1g
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.
Fit for a Fiesta
Funny how holidays tend to sneak up on a person, even when the date is baked into the name itself. Cinco de Mayo is largely an excuse for day drinking here in the states, but it would truly be a shame to let it pass without indulging in a bit of edible hedonism as well. Someone who was more prepared, or at least aware of the rapidly advancing calendar, might have shared something suitable with enough time to plan, prepare, and lock down a party game plan before the actual date.
I am not that person.
However, I don’t need to be, and neither do you! Not only are these spicy appetizers compulsively munchable, they’re effortless to throw together at the drop of a sombrero. Modeled after meatballs but inspired by tacos, each bite-sized morsel turns the classically meaty, spicy, typically messy dish into dainty finger food. No more crumbly taco shells dumping their contents all over your white pants; crushing tortillas into a crunchy coating allows them to remain perfectly crisp, yet intact and firmly adhered from plate to palate.
Clear your schedule, call up all your friends, and start crushing ice for a boatload of frozen margaritas; there’s a party brewing as soon as you preheat the oven.
Yield: Makes About 20 Bites
Taco Bites
Modeled after meatballs but inspired by tacos, each bite-sized morsel turns the classically meaty, spicy, typically messy dish into easy finger food.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 12-Ounce Package Vegan Beef Crumbles or Crumbled Tempeh
- 1/2 Cup Black Beans, Roughly Mashed or Refried Pinto Beans
- 2 Tablespoons Tomato Paste
- 1 Clove Garlic, Finely Minced
- 1/4 Cup Yellow Cornmeal
- 1 1/2 Teaspoons Chili Powder
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Ground Cumin
- 1/4 Teaspoon Dried Oregano
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/2 Cup Aquafaba
- 1/3 Cup Fresh Cilantro, Minced
- 1/2 Teaspoon Salt
- 1/2 Cup Finely Crushed Tortilla Chips
- Salsa, to Serve
Instructions
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat.
- Place your meatless crumbles of choice in the food processor, along with the beans, tomato paste, garlic, cornmeal, chili powder, paprika, cumin, oregano, and red pepper flakes. Pulse briefly to combine, but be careful not to over-blend. You want to break down the crumbles a bit but still leave a lot of texture here. Introduce the aquafaba, cilantro, and salt next, pulsing once more to incorporate. Blend just until you achieve a cohesive, meaty dough.
- Scoop out balls the size of walnuts and roll them in the crushed tortilla chips, completely coating the exteriors. Place each ball on your prepared baking sheet and repeat the process until you’ve used up all of the central mixture.
- Bake for 25 – 30 minutes, until the balls are firm and evenly browned. Serve hot, alongside your favorite salsa and an icy cold beverage.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 59Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 209mgCarbohydrates: 6gFiber: 2gSugar: 0gProtein: 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.