Category: Baking / Cooking

Beans, They’re What’s For Dessert

Since we’ve already seen that beans can very happily take a place on the dessert platter, why does it still seem like such a strange concept?  Even I cringed a bit at the first suggestion of a “dessert hummus,” fearful of a flat out bean-y, bitter, confusing muddle of a spread.  It’s nothing you’d want to serve on cut veggies or smeared in the middle of a sandwich, but you could say the same of Nutella, too. Serving merely as a neutral base for bolder ingredients, providing more bulk than flavor, the chickpeas quietly fade into the background when properly masked with a more compelling sensation, like… Chocolate, perhaps?

Before you say “Ewww!” and dart away to the next blog post, hear me out: How different is this from tofu cheesecake, after all?  Seriously, just give the combination of cocoa and chickpeas a chance.  This versatile legume can be dressed up as sweet as candy if you give it the benefit of the doubt!  Plus, with their highly praised protein and fiber content, it’s perfectly reasonable to spread some chocolate on toast for breakfast and call it a balanced meal.

Hummus is ideal to make in advance, so it’s ready to go whenever cravings strike. Store leftovers in an airtight jar in the fridge for up to 1 week. Don’t forget to label it, in case you forget what this mysterious brown paste is lurking behind the pickles. Consider embellishing them with Custom Stickers that you can design from scratch.

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Hannah (BitterSweet)95 Comments

Dogged Ambition

Dogs are more than just man’s best friends. Dogs are family members, every bit as precious and vital as the small creatures with two legs. Some recoil at the comparison, loathe to grant a “fur baby” the same sort of allowances, but the bottom line is that we need dogs just as much as they need us. Beyond basic care and feeding, your most valuable resource costs nothing to invest: Compassion. So many hundreds, thousands, and yes, millions of dogs out there are changing lives, yet find little to no love in return. Today is the time to celebrate these canine companions, big and small, mixed breed and pure, because it’s National Dog Day.

Yes, so many national “holidays” are silly, baseless non-events schemed up by corporations looking to make a quick buck or steal the social media spotlight for a minute. This day, however, was founded in 2004 with a far more noble objective. The goal was to not only show appreciation for dogs, but to bring attention to the plight of abused dogs, to end puppy mills and to bring an end to breed-specific legislation that regulates, or outright bans, certain breeds in the hope of minimizing dog attacks. Every day should be dog day, whether or not you’re a proud puppy parent.

I’d like to raise a glass to all the hard working canines out there, as well as the simply doggedly adorable fluff balls. The only thing fitting here would be a salty dog cocktail; classically composed of grapefruit juice and gin, with a salted rim, the origin of the name is a bit murky, but the bright, punchy flavor profile is clear. Tangy citrus, herbaceous spirits, and a salty kick to accentuate the two leaves nothing left to be desired. Well, okay, a bit of sweetness might be nice… and on that note, how about a dessert while we’re at it?

My take on the salty dog involves cake, because what’s a celebration without cake?

If the dog bone shape strikes you as a bit over-the-top, or you’re baking to suit a different theme, it’s even easier to simply cut the cake into squares instead. Better yet, bake the batter into cupcakes and no cutting will be necessary.

These treats are for adult humans only, as they do include a decent splash of alcohol that doesn’t cook or bake out. Each morsel is glazed with a poured fondant icing spiked with gin that sets up as a crisp, sugary shell for the tender grapefruit cake within. Don’t forget the pinch of flaky salt on top to complete the experience. While such garnishes are often listed as “optional,” it’s utterly essential here- it’s in the name, after all. It’s a bold change of pace, bright and refreshing, just like the original inspiration.

Let’s all raise a glass, or a piece of cake, to all the canines in our lives. Whether you have one, two, three, or none, there’s never a bad time to adopt…

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Hannah (BitterSweet)5 Comments

Keyed Up

Meeting new people is awkward; that’s just a fact of life. Young or old, it really doesn’t get much easier to break the ice in a room full of strangers. Everyone nervously clutches paper cups of water or cola, as if they were irreplaceable heirlooms, carefully examining the contents of the room to avoid making eye contact. Sometimes it feels like just assembling any random sampling of humanity would be an impossible feat, if not for the promise of free snacks. The lure of food, no matter the type nor quality, is irresistible. That’s why an ingenuous move to incorporate that shared interest into the meet-and-greet itself, as I experienced at a recent gathering.

He sat alone in a quiet corner of the room, pushing hummus around his paper plate with a few limp sticks of celery. Pulling up an empty chair, I plopped down my similar medley of vegetables and chickpea puree, introducing myself with as much enthusiasm as I could muster. Bright smiles, elevator pitch, small talk about the weather. Check, check, check. Soon, the conversation stalls, dribbling down to long pauses and uncomfortable forced eye contact. Grasping at straws, I remembered to check his name tag…

The organizers had cleverly left a space here, prompting us to write down a recent or memorable food experience. “Zucchini muffins,” I read aloud, taking the cue from his haphazardly scribbled notation. “Tell me about these zucchini muffins of yours.”

Not your average sweet breakfast treats, it turns out that the zucchini muffins that this young man makes are savory, flecked with dill and topped by a crust of sharp, salty parmesan. Interesting, but far from innovative, what really captured my imagination was their origin. His not-so-secret recipe goes back many years to the days when he worked at the historic Baldpate Inn in Colorado, where they were actually called “zu-key-ni” muffins.

The title pays subtle homage to the massive collection of antique, unconventional keys donated by guests spanning their 100 years of operation. The tradition began after World War I, when the price of metal made it impossible to give away room keys as they once had so freely. In response, regulars began bringing new keys with every subsequent visit. Now, there are over 20,000 unique keys on display… But still only one zu-key-ni recipe.

Naturally, my head was filled with visions of summer vegetables and muffins for the remainder of the event. Instead of socializing, I was completely preoccupied by the mission of hunting down the fabled recipe, veganizing it, and sharing its story.

It didn’t take long to uncover the full rundown, just as promised, reprinted for all to see in the Taste of Home June/July 2001 issue. Still, I can’t leave well enough alone, and made a few of my own tweaks. Most notably, the zucchini factor is more than doubled here, because if you’re gonna put it in the name, it should really be the star of the show.

Soft, tender, and rich, they’re the kind of muffins that need no additional toppings or spreads to shine. Enjoy warm for maximum effect, ideally toasted to get those perfectly crisp edges, especially a day or two after baking. Some keys are made of metal, but others, of vegetable, apparently. Shared with the right person, this one unlocks hearts, rather than doors.

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Hannah (BitterSweet)7 Comments

Start Something Delicious

This blog post is sponsored by iHerb but as always, the opinions and experiences expressed in this post are my own.

The hardest part of any new endeavor, big or small, is just knowing where to start. That much is true for figuring out the opening sentence of a new blog post, building a cabinet from Ikea, or embarking on a different dietary path. Many people find the concept of veganism daunting simply because they don’t know where to begin. Seen as one complex tangle of ethics and guidelines, it’s nearly impossible to pick out one thread from that ball of yarn, let alone unsnarl it from that knotted mess. Setting yourself up for success means starting small. Personally, that brings me to the pantry, where all good meals take shape.

Having a solid supply of essential ingredients makes everything else possible, and I’m not just talking about the meals that are directly impacted by such delicious influence. Being properly fueled is the key to thriving, not just surviving, to power smarter decisions, more positive perspectives, and greater adventures at large. Food is where everything really begins, so my Ultimate Vegan Starter Kit focuses in on the staples that make up the foundation of my plant-based arsenal.

Starting strong also means knowing where to shop, which is why I always turn to iHerb. It’s one-stop shopping for all things vegan, compiled for easy reference in their new Vegan Specialty Store. Unlike other online grocers, iHerb takes the time to label and categorize all of their goods by dietary needs, so you can search specifically for items that are plant-based, gluten-free, soy-free, separately or all together if needed! Considering the fact that there are over 6,800 vegan products to chose from, that eliminates the typical search frustration of scrolling through blurry pictures of print labels, and gets right to the good stuff. Orders are shipped to over 150 countries straight from climate-controlled distribution centers, ensuring the quality of their products. You’ll never receive expired goods, in sharp contrast to the gamble you sometimes take when purchasing from massive, multichannel online retailers. If there are ever any concerns, you can email or chat online with a real person 24 hours a day 7 days a week, speaking 10 different languages, no less! From this one-stop shopping experience, I have a few essential recommendations for building your plant-based pantry with ease, and always in good taste.

Stocking a kitchen can sound like a daunting task, but it really isn’t too difficult to gather the essential ingredients that will serve you well through countless meals.

First, I always make sure to have legumes and pulses on hand. That means plenty of canned chickpeas and black beans for ease and convenience, and quick-cooking Arrowhead Mills red lentils. Everything from soul-satisfying soups to rich gravies are no more than 15 minutes away since lentils need no soaking to become meltingly tender. Tofu is like the Swiss army knife of vegan cuisine, effortlessly absorbing any sauce it’s dressed with to make an entirely new dish every time. For my money, Mori-Nu is one of the best candidates to keep around, since it’s completely shelf-stable until opened, and blends the most smoothly for completely silken desserts or smoothies.

Nuts and seeds of all varieties are welcome, although particular emphasis is placed on buttery yet neutral raw cashews, such as those from Bergin Fruit and Nut Company since they can be used to make everything from cheese to mousse. Smooth almond butter is another indispensable staple, and my favorite is Barney Butter since it has no added sugar or salt, making it perfect for any application sweet or savory. Although coconuts are technically fruits, I place them in the same category for the sake of cupboard organization. You could go crazy with all the different types of dried coconut options out there, but my go-to is the Edward & Sons, Let’s Do Organic, 100% Organic Unsweetened Coconut Flakes for their thick cut strips and fresh flavor.

When it comes to seasonings, my spice rack is about a mile long, but there are definitely some bottles that see a lot more use than others. Onion powder, such as that produced by Frontier was a bit of a sleeper hit at the beginning, since I hadn’t anticipated the uniquely savory essence it could contribute even in dishes that aren’t overtly onion-y. Plus, it’s fantastic in recipes that aren’t cooked, since it doesn’t have the sharp, harsh bite of a raw fresh onion. Salt is found in at least a dozen different formats across my stockpile, from coarse to fine, plain to seasoned, and each one has its own special purpose. Gustus Vitae smoked salt is the one I break out for extra fancy foods, since it delivers such a bold, earthy punch, no matter what. It’s a good substitute for liquid smoke as well, in case that’s a trickier item to hunt down. Staying on the salty side, tamari and soy sauce are both the traditional top dogs for instant umami gratification, but there should also be space on the shelf for Bragg’s Liquid Aminos. The differences are faint, but important. It has a lighter flavor that isn’t as overbearing on more delicate dishes, in my humble opinion. The spray bottle format is also quite convenient for spritzing on freshly popped popcorn or a steaming hot baked potato. In a related vein, white miso paste makes all sorts of savories sing, with far more nuance than plain old sodium. Eden Soy makes a variety of organic miso options, but you can also find chickpea miso in case soy is a concern.

Vegan catnip, AKA nutritional yeast, is perhaps the single most important yet misunderstood ingredient when transitioning away from dairy. In small doses, it contributes a subtly buttery taste, and can develop into a full cheesy extravaganza when added with gusto. It can be bought in bulk, but quality varies greatly. To those who think they don’t like it, I would implore you to examine the source before turning up your nose. I’ve used KAL since my earliest days of veganism almost two decades ago, and wouldn’t consider anything else at this point. It has substantial flakes and while some brands can smell like funky gym socks, this one is pure umami bliss.

A house is not a home without pasta, but that doesn’t mean it needs to be plain old white wheat noodles. I love instantly injecting a quick meal with some extra nutrition by using legume-based pasta, such as Seapoint Farms edamame fettuccine. It, along with chickpea, lentil, or black bean noodles have the added benefit of being gluten-free, but I love them for the extra dose of protein they contribute, to say nothing of the distinctive textures and tastes. All you really need to do is toss the colorful strands with some melted buttery coconut oil for some simple, satisfying comfort food.

So, how do all these seemingly discordant components come together to make a delicious meatless meal? I’m glad you asked! There are certain homemade staples I always have on hand as well, essential components that help make a feel more complete, ready and waiting to dispense at will.

Everything is better with bacon, right? As long as it’s meatless bacon, I would have to agree! That impossibly savory, smoky flavor is shockingly easy to replicate on a wide range of plant-based platforms, utilizing everything from eggplant to mushrooms and even banana peels. Reaching into my pantry for the most accessible option, crispy coconut chips form the foundation of my favorite cured pork facsimile.

Invariably, when confronted with the choice of going vegan or staying stuck, the most common refrain from anyone considering the plunge is that they would miss cheese too much. Granted, this was a real concern a decade ago, when I ate my fair share of naked pizzas and waxy grilled cheese sandwiches, there are superlative alternatives now on the market for every type of funky, gooey, or sharp craving any dairy addict may crave. In a pinch, you can even whip up an incredibly authentic Parmesan doppelganger from little more than ground nuts in a pinch of salt! This is one of those recipes that sounds way too good to be true, until you try it.

Egg replacers have long gotten the lion’s share of attention for their essential role in baking, but only recently has the spotlight turned to their place on the table as a stand-alone protein. My goal for this substitute isn’t to make airy sponge cakes or dense, custard-based ice creams, but scramble up a better breakfast entrée. Now you can make your own liquid egg mix, made to JUST pour and go, if you catch my drift…

The grand finale for all this delicious meal prep culminates in the easiest, creamiest, richest vegan carbonara you’ve ever twirled around a fork. Stunningly high in protein and fiber, devoid of even a single drop of dairy, beyond the pull of pork, and without ever breaking an egg, this is the ultimate vegan dinner, made from the ultimate vegan starter kit. After one bite of such a comforting, instantly gratifying dinner, you’ll wonder what was ever stopping you from making the plunge.

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Hannah (BitterSweet)4 Comments

Hot Take on Hot Lunch

Living in the moment is best way to experience life, unencumbered by past regrets and future concerns, but it certainly has its pitfalls, too. Wrapped up in summertime revelry, I didn’t even realize that we’re fast approaching doomsday for every child and young adult under the age of 18: The first day of school. Creeping earlier and earlier across the calendar every year, I feel a bit blindsided to learn that local school will be back in session as early as next week. What kind of cruel joke is that, to pull children out of the sun’s golden glow, away from the beckoning beaches and parks, stuffing them into stiffing locked rooms without windows, without joy, without apologies? Hopefully the transition isn’t as harsh as memory suggests, but it’s still a hard sacrifice to make for anyone yearning to squeeze the very last drops of sweetness out of this fleeting season.

If there was anything that could inspire any enthusiasm for this kind of sacrifice, it would have to be the promise of good food. Of course, that’s pretty much the opposite of what you can expect from any institutional cafeteria menu, which is why a properly packed lunch is essential. Though the dark days of school lunches are well behind me, the memories of soggy PB + J sandwiches and stale granola bars are indelibly seared into my memory. No one should have to endure such hardship, especially if they hope to put any positive energy into their education after noon.

Ages ago, back when dinosaurs roamed the earth and I was still in high school, I developed a compact little e-book entitled Lunchbox Bites, filled with all the sweet and savory morsels that got me from homeroom to sixth period. No longer available for sale, it’s been languishing among all the forgotten recipes gathering dust in my digital archive. It seems such a shame to waste this potentially helpful resource, as new generations of young vegans grow up with the same hunger for quality nutrition as I once did.

For the love of food, for the good of the community, I’m now making Lunchbox Bites completely free to download. Bringing back old favorites like Coffee Buzz Energy Bars and Root Beer Pudding, there’s plenty for students of all ages to enjoy. Even if you’re just a student of life, there’s never a bad time to enjoy a big batch of Hummus Crackers, too.

Forgive me, if you would, for the antiquated terminology and terrible photography. Consider it an heirloom, a relic of a bygone era. “Margarine” should be read as “vegan butter,” “soymilk” simply as “non-dairy milk” (any variety will do), and canola oil, while fine, would be better if replaced by a light olive oil, avocado oil, or rice bran oil. There’s still a whole lot of good to reap from these basic concepts, and I must admit, it’s somewhat charming to take in the full glory of this throwback to a simpler time.

Prepare yourself properly for a brand new school year; don’t show up hungry, and if you’re feeling particularly generous, make sure you bring enough to share with the class. Cafeteria food doesn’t hold a candle to anything homemade.

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Hannah (BitterSweet)8 Comments

Squeeze the Day

Limoncello is not any old fruit liqueur; it’s straight-up sunshine in a bottle. Liquid gold, simultaneously tart, tangy, smooth, and sweet, is so much more than the sum of its parts. Three simple, common ingredients are all you need, aside from the intangible addition of time. More patience is needed than anything else, as the infusion grows stronger, more fragrant, more colorful by the day. Though the temptation may feel irresistible at times, summon all your willpower to keep a lid on it, literally.

Intense citrus flavor allows this elixir to mix beautifully with other spirits or sparkling beverages without ever risking dilution. Traditionally enjoyed as a digestif, a simple shot can be equally restorative, waking up the senses with such a boldly fragrant, vivacious lemon essence.

Needless to say, every ingredient counts when so few make the cut. Do not skimp on lesser citrus especially, as none can match the delicate nuances and almost jammy sweetness of Meyer lemons, which come without the harsh acidity of conventional varieties. Likewise, this is the time to break out the good stuff from your secret stash at the back of the liquor cabinet. It’s impossible to end up with unpalatable Limoncello, truth be told, but it’s just as effortless to create something truly unparalleled in quality.

Though the wait time may seem daunting, don’t let that scare you off. The results are worth any delayed gratification, as no store-bought variety will ever taste as fresh.

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Hannah (BitterSweet)7 Comments