Category: Food

Great Shakes

Dessert emergencies are real. Even worse than a bad case of being hangry, they’re often very specific, exceedingly urgent cravings that cannot be assuaged by just any sort of sustenance. 9 times out of 10, I find myself desperately yearning for a milkshake. In those situations when merely “quick” fixes simply aren’t fast enough, allow me to introduce a genuinely instant answer.

No ice cream, no non-dairy milk, no waiting. Homemade milkshake mix has luscious coconut milk powder blended right in for rich, creamy satisfaction as soon as it hits water. Just add ice for a refreshingly frosty sensation. Flavors can be as wild or mild as your thirst dictates. My four favorites skew towards classic nostalgia, with contemporary superfood upgrades.

Vanilla – The warm, lightly floral essence of vanilla shines through, but with a buttery, tropical, and creamy mouthfeel from the underlying coconut.

Mint Chip – This is a pure, natural version of a classic flavor. The mint is cool and refreshing with wonderful crunchy bites from the cacao nibs. The brilliant green hue comes from the spirulina, which lends just a hint of grassiness to the flavor.

Malted Mocha – You might just want to substitute your morning cuppa Joe with this creamy caffeinated blend. It has a mellow roasted flavor with subtle oaky notes and a “biscuit-y” vibe.

Super Berry – The bright citrusy flavors of punchy acai and goji fruit lend a delicious tang to the light sweetness.

Get the details, short and sweet, on GoDairyFree.org.

Hannah (BitterSweet)3 Comments

Stubborn as a Mule

Endlessly evaluating the population at large, it’s impossible to predict exactly when or if a trend with actually come to bear, but that sure doesn’t stop us from trying. One of the most recent assessments that hit my radar was which drinks would be big this summer.

Preferences appear to be split across the country, showing a rise in appreciation for the aperol spritz and negroni in along the west coast, while easterners are more likely to quaff hard seltzer or froze to beat the heat. However, Moscow mules were indisputably on the decline across the board, having peaked in popularity long ago. Those copper mugs are so 2018.

Naturally, that’s exactly what I find myself gravitating towards.

Rather than claiming I was on board before it was cool, I’m proud to proclaim that I’m all in after it was cool. Much less pretentious, just a bit slow, I’ve discovered the charm of bracing ginger and lime over ice, spiked with the clean, crisp bite of vodka. It’s hard to go wrong with such a classic combination, which begs the question, just who is turning up their noses to proclaim it as passe? Besides, you’ve already got the cups knocking around in the back of your cabinet… What else are you going to do with them?

Meeting Russia by way of Japan, my eastern inspiration swaps vodka for sake, lime for bold, astringent yuzu juice, and adds a touch of matcha for an earthy foil. Paired with bracing ginger beer for both a sweet and spicy bite, this new blend could very well become a trend-setter after all.

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Hannah (BitterSweet)2 Comments

Snack Happy

Blindly groping through my overstuffed bag, I fumble with the house keys, stray business cards, forgotten orphaned earrings, but of course not the target of my increasingly urgent search. It’s pushing well past the dinner hour and I’m still stuck in transit, stomach rumbling, far from a proper meal. Where are those meatless jerky strips I always tuck into the side pockets? There should at least be an old, slightly smushed protein bar languishing at the bottom. Hell, I’d even take an stale pack of crackers, pulverized to a finely powdered state right about now. Just when my desperation reaches fever pitch, I hit pay dirt: Olives.

Majestic purple Kalamata olives, briny and rich like red wine, these edible jewels are a gift straight from the Greek gods. They say that hunger is the best spice, but even without a gnawing emptiness in my stomach, they’re a real savory treat to behold. Sometimes it’s the firm bite of a pimiento-stuffed Spanish Manzanilla olive that comes to my rescue, or a meaty black olive, whole or sliced. It’s not your traditional snack pack; it’s far more satisfying.

Providing the antidote to sugary packaged snacks, Lindsay Snack and Go! Olives offer satisfyingly savory relief for the everyday snack attack. No excess liquid to spill, no refrigeration necessary, these perfectly portioned little disposable cups are the ultimate travel companions.

Olives are cultivated all over the world, so shouldn’t they have a place in your everyday adventures, near and far? Personally, I would never leave home without reliably delicious sustenance on my side. Have snacks, will travel!

Use the promo code LINDSAYVIP19 to receive 20% off your order of Lindsay Snack and Go! Olives on ilovelindsay.com.

This review was made possible as a collaboration with Moms Meet and Lindsay Olives. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)9 Comments

Wholly Macaroni

I couldn’t shake the question out of my head. It ran loops around my brain, echoing off the walls of my skull. Surely, there were more important matters to consider, but no. All I could think about was cheese. Mac and cheese, to be precise. It suddenly struck me that many years had passed since I revisited my previous gold standard for Stove Top-Style Macaroni and Cheese, and wondered if it would still hold up to scrutiny.

Considering the great strides that dairy-free foods have made since then, the bar had been raised to lofty heights I could have never imagined back in the day, toiling over the stove with little more than memories of the blue box to light my path. Yes, indeed, it was still good stuff… But it could certainly be better.

A few tiny tweaks make a world of difference. It’s all about incorporating the subtle umami nuances and sharp bite that a good aged cheddar might impart, but nothing earth-shaking that would come as a wild departure from the norm. Just a bit more finesse, some higher-quality ingredients, and a better understanding of the alchemy that flavors undergo with varying temperature and time.

Toeing the line between healthy and indulgent, the new and improved sauce introduces a handful of red lentils for body and viscosity, with the side benefit of adding extra protein and fiber into the mix. At the same time, a fearless dose of vegan butter creates that inimitable velvety texture also known as kokumi, enhancing and amplifying flavors, much like salt. Nutritional yeast is essential, of course, but joining it in savory harmony is a dash of miso, lending a greater depth of umami flavor in every cheesy, creamy bite.

Yes, it’s a bit more involved than tearing open a packet of dried dairy-derived mystery powder, but there’s no going back once you taste the difference.

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Hannah (BitterSweet)13 Comments

Mac Off!

Remember that time I judged the Texas Mac Off? What do you mean, I never blogged about it? Well, pull up a chair and have a seat, because I have quite a cheesy tale to tell.

Slung low in the sky, the midday sun fought to burn through the haze and humidity typical of a Texan summer. Undaunted, a dozen brave souls set hot plates and chafing dish heaters ablaze, igniting molten vats of gooey orange sauce, thick with ambition. The stakes were high, with competitors vying for cheese-covered fame, glory, but most importantly, the golden noodle trophy.

Over 300 hungry souls came to get their mac on, to taste and test oodles of noodles. Gluten-free, vegetable-based, whole wheat, and classic white pastas all vied for the title, each one smothered in equally diverse mixtures of spicy, savory, crunchy, gooey toppings. For the casual bystander, this was merely a celebration of the classic childhood treat, but for me, Jessica Morris, and Rolando Garza, my fellow judges, this was serious business.

Personal preferences aside, just how do you evaluate the proper degree of sauciness? Just what constitutes the perfect cheesy flavor? How important is it to stick with the classic preparation, or should more points be assigned to innovations that depart from the expected orange essentials?

By the time the 12th, and then 13th rich, creamy cup was delivered, my head was spinning. Yes, they’re all good, but which ones are great? Which single entry was the best? Coming to an agreeable consensus just among the three of us was fraught with disagreement, dissenting opinions strongly argued as we huddled over cheese-smeared papers smudged with undecipherable ink stains. Luckily, it was a close call at the top, and any of the dominant macs would have been fully welcomed on my dinner plate again.

Innovation won out over classic comfort in the end. First place went to Megan Gross with her blazing Buffalo Cauliflower Mac N Cheeze. Just one point separated this spicy blend from my person favorite, which ultimately came in second; the previous year’s winner, as it turned out, Megan Bee with her Classic Mac and cheeze with a cheezy crumb topping.

It was simply the platonic ideal of the art form in my eyes. Tender yet toothsome pasta tubes, generously sauced without becoming soupy, decadent, slightly salty, savory, and oh so cheesy. Crunchy cheese-infused breadcrumbs sealed the dish in a toasty, slightly nutty blanket, perfectly balancing out textures and flavors. If it hadn’t been pushing 100 degrees in the sun, I could have eaten that whole chafing pan of noodle goodness myself.

Easily the most creative, avant-garde edible was actually a dish not entered for consideration. Mac and cheese ice cream scooped out by Austin’s favorite vegan parlor, Sweet Ritual, blew out all the stops for what one might expect from the average mac. Mercifully sweet rather than full-on savory, this inspired frozen creation laced umami notes through nutritional yeast-spiked breadcrumbs, mingling amidst a smooth base glowing with a heavy turmeric glow. Fearless foodies clamored for a spoonful, curious, shocked, and ultimately delighted.

As with any good, spirited competition, there were clearly no losers in this crowd. Everyone went home in a fully contented, if slightly sweaty state of cheesed-out bliss. Think vegans can’t get their mac on? You should really go to the next Texas Mac Off and taste for yourself.

Hannah (BitterSweet)5 Comments