Where There’s Smoke…

What does autumn taste like to you? Millions would likely respond with a resounding cry of “pumpkin spice” without a second thought, while others might venture down the less celebrated paths of chai, chili, apple pie, or perhaps speculoos. Happily, this isn’t a question we need to fight over. There are no wrong answers, nor any unsatisfying suggestions on this list. They all share one common thread, and that is a palate of bold, warm, yet utterly soothing spices. Colder days call for hotter dishes; succulent blankets to wrap around our tongues. While there’s never a bad time to ramp up the seasonings, a well-equipped spice rack comes in particularly handy around this time of year.

If asked the same question, I might hem and haw in my typically indecisive fashion, but in my heart I always know the answer immediately: Gingerbread is my everything when the temperatures drop and the sunlight wanes. Something about the combination of sticky dark molasses paired with the bite of ginger, belting out its sweet song along with a full cadre of spicy backup singers, makes it feel as though everything is right with the world, at least for those fleeting moments of indulgence. If it were lacking even one of those critical spices, the harmony would be thrown out of balance.

Even so, I can’t help but tinker. Lately I’ve been obsessed with smoky flavors, starting with a few innocent additions of smoked tofu and beets gracing my daily salads and quinoa bowls. Now I’m looking farther afield to the dessert course, finding little if any smoky sweets to experiment with. Clearly, this is a void that needs to be filled. I can think of no better candidate to step up to the plate, quite literally, than gingerbread. Smoky chipotle powder is right at home here, adding a piquant peppery accent to liven up the typical palate. Smoked salt was an obvious winner to continue the theme throughout each tender, sticky bite, and crunchy smoked almonds absolutely seal the deal. It might sound overwhelming in print, but there’s no denying the taste- It may be difficult to return to the same old gingerbread blend after adding a bit of smoke into the mix.

Take your time to luxuriate in all the spicy possibilities out there. The good news is that this cake only gets better with age, as the flavors mingle and meld, over the course of a day or two. Don’t wait too long though; it may be hard for others to resist nibbling away at the edges, until not a single crumb is left. Trust me on this one.

Yield: Makes 12 - 16 Servings

Smoky Chipotle Gingerbread Cake

Name: Smoky Chipotle Gingerbread Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 2 1/2 Cups All-Purpose Flour; 1 Cup Smoked Almonds, Roughly Chopped; 1/4 Cup Crystallized Ginger, Finely Chopped; 2 Tablespoons Dutch-Processed Cocoa Powder; 1 Teaspoon Baking Powder; 1/2 Teaspoon Baking Soda; 1/2 Teaspoon Smoked Salt; 1 1/4 Teaspoons Chipotle Powder; 1 Teaspoons Ground Cinnamon; 1 Cup Brewed and Cooled Coffee; 1/2 Cup Maple Syrup; 1/4 Cup Molasses; 3/4 Cup Pumpkin Puree; 3/4 Cup Light Brown Sugar, Firmly Packed; 1/2 Cup Olive Oil; 1 Tablespoon Grated Fresh Ginger; 3 Cups (3/4 Pound) Confectioner's Sugar; 1/4 Cup Water; 1 Tablespoon Light Agave Nectar; 1 Teaspoon Simply Organic Vanilla Extract

Chipotle powder is right at home in the classic gingerbread spice blend, adding a piquant peppery accent to liven up the typical palate. Smoked salt and crunch toasted almonds seal the deal.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

Chipotle Gingerbread Cake:

2 1/2 Cups All-Purpose Flour
1 Cup Smoked Almonds, Roughly Chopped
1/4 Cup Crystallized Ginger, Finely Chopped
2 Tablespoons Dutch-Processed Cocoa Powder
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Smoked Salt
1 1/4 Teaspoons Chipotle Powder
1 Teaspoons Ground Cinnamon
1 Cup Brewed and Cooled Coffee
1/2 Cup Maple Syrup
1/4 Cup Molasses
3/4 Cup Pumpkin Puree
3/4 Cup Light Brown Sugar, Firmly Packed
1/2 Cup Olive Oil
1 Tablespoon Grated Fresh Ginger

Faux-Fondant Glaze:

3 Cups (3/4 Pound) Confectioner's Sugar
1/4 Cup Water
1 Tablespoon Light Agave Nectar
1 Teaspoon Simply Organic Vanilla Extract

Instructions

Preheat your oven to 350 degrees and lightly grease a 9-inch round cake pan; Set aside.
In a large bowl, stir together the flour, cocoa, baking powder and soda, salt, and spices. Mix well to distribute all of the seasonings throughout the dry goods, and double-check that there are no clumps.
Separately, mix the coffee, maple syrup, molasses, pumpkin, sugar, oil, and ginger until smooth. Pour the wet ingredients into the bowl of dry, and stir with a wide spatula to bring the two together. Being careful not to over-mix, stir just until the batter is smooth and not a second longer. Transfer the batter into your prepared baking pan, smooth out the top, and pop it in the oven.
Bake for 35 – 40 minutes, until a toothpick inserted into the center comes out clean- Perhaps with a few moist crumbs sticking to it but certainly not wet. Let cool completely before preparing the icing.
In a medium saucepan, combine confectioner’s sugar, water, and agave. Cook over low heat, stirring constantly, until it reaches 100 degrees. It won’t look very different from when you began, but should be thick enough to coat the back of a spoon. Turn off the heat and stir in the vanilla extract. Quickly pour the icing over the cake and smooth across the top and over the edges. It sets quickly so you want to work fast!
If time allows, this cake does get even better with age, so try to make it a day in advance for the flavor to really meld and sing. I don’t blame you if you can’t wait though; simply allow the glaze to set before slicing and serving, at least.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 281Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 192mgCarbohydrates: 42gFiber: 2gSugar: 23gProtein: 4g

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.

October 13, 2016January 23, 2026

Hannah (BitterSweet)16 Comments

Eat to the Beet

Well into my second decade of veganism, it’s difficult to imagine anyone turning up their noses at beets, even though I was once firmly in that camp, too. Dark and earthy, they’re a polarizing specimen that still divides many otherwise harmonious dinner parties. Somehow the haters always take me by surprise, no matter how many times I see the look of disgust pass their eyes upon the vaguest mention of these humble root vegetables. Perhaps they’ve simply never had beets prepared with the love and care they need to shine; a bit of coaxing and a slow oven transforms the beet into a sublimely sweet, tender delicacy, no matter what other spices are invited to the party.

I will forever fight to win over those who haven’t been properly introduced to the kinder, gentler ways of the beet. Golden beets are the gateway to greater beet appreciation; milder yet somehow brighter than their blood-red brothers, they positively glow on the plate.

Naturally rich and full-bodied, it doesn’t take much to dress up a gold beet. Salty, cheesy tofu feta draws attention to the beets’ striking sweetness, which is further accentuated by a spritely twist of citrus. Something so simple couldn’t possibly be so good… And yet it surpasses all expectations, especially for someone expecting that same old taste of “dirt” they associate with those much maligned vegetables. No matter how seemingly indelible the stain on one’s memory may be, these beets will leave behind only contented smiles, and perhaps a healthy new craving.

Yield: Makes 4 – 8 Servings

Stuffed Golden Beets

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Ingredients

8 Small or 4 Medium Gold Beets
2 Tablespoons Olive Oil
1/4 Teaspoon Salt
1 Cup Tofu Feta, Crumbled, Plus More to Serve if Desired
1/2 Teaspoon Lemon Zest
1/2 Teaspoon Orange Zest

Instructions

When selecting your beets, bear in mind that larger ones will be easier to work with, but they will take longer to cook. Smaller beets make for excellent appetizers while medium ones are ideal single-serving side dishes.
Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Lightly grease and set aside.
Remove the greens from the beets and reserve them for another recipe (like creamed greens or pesto.) Scrub them very thoroughly; the skins are thin enough that they’re entirely edible, but need a good cleaning first. Rub olive oil all over the outsides of the beets and sprinkle with salt before placing them on your prepared baking sheet, giving them plenty of space to breathe so that they cook more evenly. Cover with another sheet of foil to prevent them from browning too much.
Roast for 60 – 75 minutes, until fork-tender. Let stand until cool enough to handle, and then slice off the top 1/4 of each beet. Use a melon baller to hollow out the larger part, being careful to keep the outer walls intact. Save the innards for another recipe (try my Pistachio-Quinoa Pilaf!)
Crumble the tofu feta and toss it with the lemon and orange zest before stuffing it into the beets. Mound it up slightly, and replace the tops to mostly cover the filling. Return the beets to the oven for another 15 minutes or so, until lightly brown and warmed through. Crumble additional feta over the top if desired.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 76Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 119mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 4g

beets

October 7, 2016January 23, 2026

Hannah (BitterSweet)9 Comments

Toast of the Town

Living in the land of the original $4 toast, it’s easy to become jaded about the countless open-faced sandwiches now infiltrating menus across the country. In fact, looking back at this story now, $4 seems like a remarkable bargain. It’s not uncommon to see a single slice of crusty bread command $6, $7, or even as much as $12 dollars if topped with half an avocado and paired with a frilly salad. Strange but true, the toast trend appears to be here to stay, and is only inflating alongside the inscrutable local economy.

Friends, it’s time to take toast back. I don’t mean that we should all be making Instagram-worthy edible artworks on thickly sliced, grainy artisan loaves, but that we should be able to take some average sandwich bread, throw it in a toaster, and spread something delicious on it. Is that so much to ask? I think that a lot gets lost in translation when it comes to the endless array of topping options, at least when ordering toast at a restaurant. When it arrives at the table with over an inch of spreads, vegetables, fruits, and nuts, it’s a wholly delicious creation, but don’t call it toast; you’ve gone well beyond those boundaries and into the terrain of tartines.

Getting back to home toast, all that really matters is starting out with decent bread and slathering on a quality topping. Pick out a sweet option and you could be looking at breakfast, snack, or dessert; talk about getting a real bang for your buck. Nocciolata Dairy Free will instantly cure even the most severe chocolate craving. A flawless dupe for the beloved chocolate-hazelnut spread known as Nutella, it’s sticky yet silky smooth, and honestly sweet enough to pass for frosting. It feels outrageously indulgent to pass for a morning meal, and yet somehow easy enough to rationalize as a healthy choice, thanks to all those wholesome hazelnuts packed into each jar. Don’t question that logic; just slather it on thick, and if anything, top only with a pinch of coarse salt for maximum enjoyment.

Plain nut butters naturally make for a more neutral base, but that doesn’t mean they should lack flavor. Vivapura’s raw pecan butter is a shining example of a superlative spread, positively radiating nutty aroma upon opening the jar. It’s hard to believe that something so luscious could be just so simple, containing only nuts and salt. Almond butter may be having a moment, but pecans have all that richness, and then some.

Many have decried the toast trend, pointing out blatant price gouging as if that wasn’t the case for every other dish on offer, but that’s not my MO. I just think we should start taking toast back; back into our own kitchens, and back to its more humble roots.

October 4, 2016January 23, 2026

Hannah (BitterSweet)9 Comments

Oktuberfest

Who had the baffling idea to name the annual German beer and food extravaganza “Oktoberfest” when the majority of the celebration takes place in September? Perhaps it was a subtle method of throwing outsiders off the trail of free-flowing booze, because it certainly does succeed in disorienting me every year. No matter how carefully I plan, I can never seem to hit this moving target with an appropriately timed blog post- Despite the fact that it’s actually standing still. Maybe that clouded vision is just all the alcohol talking.

On this, the last day of the month, I’m here to say that at last, victory is mine! Best of all, the festivities are officially sanctioned to drag on for at least another week, so you have plenty of time to get into the kitchen and whip this one up. You’ll want to revisit the recipe well beyond the scope of drunken revelries though, so make sure you keep it on file well beyond these ambiguous dates.

Dreaming of all the most comforting foods to help soak up a pint or two and inspired by the German theme, potatoes were an obvious base for a suitably hearty accompaniment. Tender potatoes are served warm, tossed with meaty “sausage” crumbles simmered in a bit of the golden elixir itself, contrasted by the crisp bite of tart green apple and the satisfyingly sour foil of fresh sauerkraut. A far cry from your Aunt Betty’s mayonnaise-soaked picnic fare, I hesitate to ascribe it the title of “potato salad,” because this autumnal melange is truly a different beast altogether. Celebrate the humble spud, don’t hide it in that gelatinous white goop! A simple mustard vinaigrette brings everything together, without weighing the dish down.

Teetotalers are welcome to replace the beer with vegetable broth, to no ill effects. Even if you can’t ever place Oktoberfest in the correct month like me, you can still celebrate Oktuberfest any time of year.

Yield: Makes 6 - 8 Servings

Oktuberfest Warm Potato Salad

Tender potatoes are served warm, tossed with meaty “sausage” crumbles simmered in a bit of the golden elixir itself, contrasted by the crisp bite of tart green apple and the satisfyingly sour foil of fresh sauerkraut. A simple mustard vinaigrette brings everything together, without weighing the dish down.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

1 Pound Yukon Gold Potatoes, Diced
1 Pound Baby Red-Skinned Potatoes, Halved
1/2 Large Sweet Onion, Quartered and Thinly Sliced
2 Cups Vegan Sausage Crumbles
1/2 Cup Sauerkraut, Thoroughly Drained
3/4 – 1 1/4 Cup Beer
1 Tart Green Apple, Cored, Quartered, and Sliced
1 Tablespoon Whole Grain Mustard
1 Tablespoon Red Wine Vinegar
1/4 Cup Olive Oil, to Taste
Salt and Pepper

Instructions

Bring a large pot of water to a boil before adding in the potatoes. Simmer gently to prevent them from breaking up, and cook until fork tender; about 10 minutes. Thoroughly drain but do not rinse.
Meanwhile, in a medium skillet, combine the sliced onion with the “sausage” crumbles, drained sauerkraut, and 3/4 cup of the beer. Simmer until the beer has been almost entirely absorbed, the onions are tender, and sausage crumbles are warmed through. Add more beer as needed if it cooks down too quickly, to prevent anything from sticking to the bottom of the pan and burning.
Toss the sliced apple into a large bowl with the cooked potatoes and sausage crumble mixture. Separately, whisk together the mustard, vinegar, and oil before pouring the dressing in as well. Stir thoroughly but gently so as not to mash the potato pieces. Season with salt and pepper, to taste.
The potatoes will continue to absorb the dressing as the salad sits, so don’t be afraid to add an extra tablespoon or two of beer into the mix if preparing it in advance.
Serve warm or at room temperature, with a frosty mug of beer on the side for maximum enjoyment.

Notes

Try the Vegan Italian Sausage Crumble recipe here, or substitute meatless ground beef with these additional spices: 1/2 teaspoon dried sage, 1/2 teaspoon fennel seeds, and 1 teaspoon dried thyme.

On a Roll

Tender. Gooey. Buttery. Decadent.

The very best cinnamon rolls are defined by these words. They should be rich, no-holds-barred indulgences, dripping with liquefied cinnamon sugar and redolent of the eponymous spice. One bite should be enough to sustain an athlete for a day, and yet that seductive sweetness makes it impossible to leave a single crumb, no matter the size of the bun. The inevitable sugar rush and crash that follows is always worth the pain, but does it truly have to be that way? After one such an experience, head reeling and fingers still sticky, I couldn’t help but seek out a better option.

I’m not usually one to toot my own horn, but it needs to be said: These exceeded my wildest sugar-encrusted dreams. Soft, supple, and impossibly rich, these treats can roll with the big boys. You’d never know they’re high in protein and fiber! They’re not sad imposters of the real that would necessitate a warning label of being “healthier” alternatives, but wholly gratifying desserts in their own rights. In sum: Toot!

Why reach for another dry, shrink-wrapped protein bar when you can have a luscious cinnamon roll instead? As far as I’m concerned, baked goods are the new health foods now.

Yield: Makes About 12 Cinnamon Rolls

Protein Cinnamon Rolls

Soft, supple, and impossibly rich, these treats can roll with the big boys. You'd never know they're high in protein and healthy for you!

Ingredients

Protein Dough:

1 Cup Plain Non-Dairy Milk
1 Packet (2 1/4 Teaspoons) Active Dry Yeast
3 Tablespoons Olive Oil
2 Tablespoons Light Agave Nectar
3 - 3 1/2 Cups White Whole Wheat Flour
1/2 Cup Vanilla Vegan Protein Powder
3/4 Teaspoon Salt

Cinnamon Filling:

1 Tablespoon Coconut Oil, Melted
1/3 Cup Coconut Sugar or Dark Brown Sugar, Firmly Packed
2 Teaspoons Ground Cinnamon

Cream Cheese Protein Icing:

1/4 Cup Vegan Cream Cheese
1/4 Cup Vanilla Vegan Protein Powder
2 Tablespoons Light Agave Nectar
1 - 3 Tablespoons Water

Instructions

Heat your non-dairy milk in a microwave safe bowl for just a minute to warm, but do not bring it to a boil. Stir in the yeast and let is sit for about 5 minutes until frothy and active. Once re-awakened, pour the yeast mixture into your stand mixer, along with the olive oil and agave. Mix to combine.
In a separate bowl, whisk together the first 3 cups of flour, protein powder, and salt. Make sure that all the dry goods are thoroughly distributed before adding them into the liquid mixture. Beginning at the lowest speed, use the dough hook to slowly combine. Scrape down the sides of the bowl as needed to keep everything incorporated, until the dough forms a cohesive ball. If it still seems excessively wet, add up to 1/2 cup of flour. Bear in mind that the protein powder will continue to absorb liquid, so give it some time to fully hydrate.
Let the mixer continue to knead the dough for about 10 minutes, until smooth and elastic. You could also knead it by hand; just take 15 – 20 minutes to do so instead. Place the dough into a lightly greased bowl, cover with plastic, and let rest in a warm area for about 1 1/2 hours, until doubled in size.
Punch down the dough and turn it out onto a well-floured surface. Roll it out into a rectangle of about 14 x 18 inches. Brush evenly with the melted coconut oil.
Combine the sugar and cinnamon in a small bowl before sprinkling the mixture over the entire surface. Starting from one of the shorter ends, roll the rectangle up as tightly as possible, pinching the seam shut when you reach the other end.
Use a very sharp knife to cut the roll into approximately 1 1/2-inch pieces. You can either bake them individually in lightly greased muffin tins or together in two 8-inch round cake pans. If baking them in groups, try spacing them as evenly as possible.
You can begin preheating your oven to 350 degrees at this point, and allow the rolls to rise for 45 – 60 minutes before baking.
Bake for 25 – 35 minutes, until golden brown all over. Let cool completely before icing.
To make the icing, simply mix all of the ingredients together, stirring until completely smooth, adding more or less water depending on how thick you want the mixture. Less will give you something closer to a pipeable frosting, while more will create a thinner type of glaze. Bear in mind that the mixture will continue to thicken as it sits.

Neither Fish Nor Fowl

Contrary to popular belief, ceviche needn’t include any seafood to be considered “authentic,” or more importantly, to be considered delicious. One of many dishes with murky origins, it’s largely credited to the Peruvians, but it made its mark on cultures across all continents. If one were to look at the Latin etymology, it would simply mean “food for men and animals;” an ambiguous free-for-all with very little meaning other than the fact that it was, indeed, edible. Turning to Arabic, we see the foundation for “cooking in vinegar.” Persian would agree, going further to suggest that it was a “vinegar soup.” Sure, fish or meat was almost always invited to the party, but that doesn’t mean it was essential to the soul of the dish.

Scores of creative ceviches abound, plant-based and seasoned with a wide palate of different cultural perspectives. The most successful ones that I’ve come across take texture into account even before the flavor is considered, as backwards as that may sound. Few people realize just how much of the eating experience comes down to texture, which is why ceviche is a particularly fascinating preparation to experiment with. As long as it has a somewhat meaty yet springy texture that approximates something like shrimp or calamari, accompanied by a brightly acidic twang, you can craft a highly satisfying vegan rendition, no questions asked. Thus, upon biting into a fresh, juicy lychee, inspiration for a new approach struck me like lightning.

As the rest of the country starts hunting through their closets for long-forgotten sweaters and scarves, predictably, the bay area is forced to start shedding layers. The heat continues to skyrocket and the only thing I want to eat is something quick, cold, and satisfying. Ceviche fits neatly into that definition, no matter what else you consider essential. Packing it with buttery avocados and young coconut meat adds richness to this otherwise very lean preparation, fit for either a light meal or a good snack. Packed with crisp vegetables, everything is open to interpretation based on your personal tastes and accessibility. Want to mix it up? Consider ripe tomatoes, cubed watermelon, fresh corn, marinated mushrooms, chunks of fried plantain, or even steamed sweet potatoes, just for starters. Borrow from as many different cultures as you like; for ceviche, as long as it’s cold and raw, pretty much anything goes.

The only inviolable rule is to use ONLY fresh lychees, and I must be adamant about that. Canned can never compare, possessing both an unnatural sweetness and unpleasantly sour, metallic aftertaste. If you can’t find fresh, just double up on the coconut, and choose your own vegetable adventure from there.

Yield: Makes 4 – 6 Servings

Island Breeze Lychee Ceviche

Buttery avocados and young coconut meat adds richness to this otherwise very lean plant-based preparation, fit for either a light meal or a good snack. Packed with crisp vegetables, everything is open to interpretation based on your personal tastes and accessibility. Want to mix it up? Consider ripe tomatoes, cubed watermelon, fresh corn, marinated mushrooms, chunks of fried plantain, or even steamed sweet potatoes, just for starters. Borrow from as many different cultures as you like; for ceviche, as long as it’s cold and raw, pretty much anything goes.

Prep Time 5 minutes

Additional Time 30 minutes

Total Time 35 minutes

Ingredients

10 – 12 Fresh Lychees, Peeled, Pitted, and Quartered (About 2/3 Cup)
1 Fresh Young Thai Coconut, Meat Removed and Diced
1/2 Large Cucumber, Peeled and Seeded
1 Small Avocado, Diced
3 Tablespoons Lime Juice
1 Tablespoon Pineapple Juice
1 Tablespoon Rice Vinegar
1 tablespoon Vegan Fish Sauce or Soy Sauce
1 Red Jalapeno, Seeded and Finely Minced
2 Scallions, Thinly Sliced
1/4 Cup Packed Fresh Cilantro, Roughly Chopped
Salt, to Taste

Instructions

To prepare ceviche, you shouldn’t really need written instructions to break it down, but here goes: Toss everything together in a large bowl except for the salt, cover, and let marinate in the refrigerator for 15 – 30 minutes. Season with salt to taste and serve thoroughly chilled, with crackers if desired.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 99Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 251mgCarbohydrates: 6gFiber: 3gSugar: 2gProtein: 2g

September 19, 2016January 23, 2026

Hannah (BitterSweet)15 Comments