Category: Food

My Milkshake Brings All the Vegans to the Yard

And they’re like,
It’s better than green juice.
Damn right it’s better than pond scum.
I can teach you,
But we have to get takeout.

While I can appreciate a tall glass of savory vegetable juice every now and then, I never got into the juice cleanse craze and still bristle slightly at the suggestion. As the summer heat intensifies along with a powerful thirst, I look to the offerings at local cafes with equal parts lust and skepticism. Whenever I see those emerald brews, freshly pressed, full of verdant vitality, I project my own true desire on that glass: Mint. All I crave on the hottest of days is a creamy, cool, mint chip milkshake. Thus, the swampy melange I end up with is inevitably disappointing, more often tasting of apple than anything else, leafy or otherwise.

Milkshakes are the easiest things to make at home, but real luxury is being able to get them on the town, prefab and instantly gratifying. Besides, if I have ice cream in the freezer, it’s a hard sacrifice to plop a scoop into the blender when I could just eat it straight. When in the bay area, there are a wide range of options to get that satisfying minty-fresh fix.

Elixiria‘s Last Samurai Shake is my gold (or more accurately, green) standard for mint chip milkshakes. Cashew-based and tinted pastel green with a touch of matcha, it’s sweetened with coconut sugar and is infused with peppermint essential oil for a bright, bold flavor. Cacao nibs add crunch, without a ton of chocolate taste, granted, but the texture gets the point across sufficiently. This formula was actually the essential inspiration for my Cashew Milkshakes in Real Food, Really Fast, for anyone else who can’t just pop into the shop.

For a superfood fix, I’m impossibly addicted to Mint Cacao Chip at Urban Remedy. I can rationalize the indulgence because it employs pea protein powder and really does drink like a meal. On busy days when I can’t stop to sit down for a proper lunch, you can bet this is my first choice for refueling. Although it’s not quite the same as what you’ll find in the refrigerated cases, Urban Remedy also offers a homemade solution that approximates the refreshing experience.

Incredibly similar to the previous pick, Project Juice is also slinging a bottled Mint Chip Shake, but ranks ever so slightly lower by employing dates for an earthier sweetness, and quite frankly, not enough of them. I’m somewhat ashamed to admit that I’ve snuck in packets of raw sugar on occasion to spike my drink.

Moving on to a no-holds-barred, full-throttle dessert indulgence, Saturn Cafe has you covered. The Thin Mint Milkshake was a limited edition special to coincide with the annual girl scout cookie inundation, but a simpler mint chocolate variation is available all year round. Locally made Double Rainbow non-dairy ice cream provides the thick, rich base, which always exceeds the generous old-fashioned soda fountain glasses, filling much of the metal mixing cup which is provided on the side, as if one mountainous milkshake wasn’t enough. Whipped cream, cookie chunks, and chocolate syrup complete the drinkable dessert. Better yet, Saturn is open late everyday, with a full menu of hot food available, which means you can get my all-time favorite milkshake pairing: French fries, hot, extra crispy, and lavishly salted.

Next Level Burger deserves a shout-out for the effort, but truth be told, this isn’t a blend worthy of a repeat order. Where was the mint? Where were the chips? All I could taste was syrupy sweetness; not even a modest hint of vanilla came to the fore. It’s cool and refreshing, fine pairing for a burger, but you’re better off opting for a different, stronger flavor.

Finally, one more runner up to add to the list is CREAM, with multiple locations scattered across the bay area. Vegan options are limited to just two soy-based ice creams, but as luck would have it, one is the illustrious mint chocolate chip of my dreams. Milkshakes are available, and I’ve been promised there’s non-dairy milk behind the bar as well, although that’s as far as my inquires have gone. Let’s be honest: When you’re offered chocolate fudge cookies and rainbow glitter sprinkles as garnishes, what rational person could really order otherwise?

Plenty of other competent milkshake makers are blending up the goods on a daily basis across the bay, but no one else seems to have a minty melange on the regular. Given such superlative options already, it’s hard to branch out beyond this crave-worthy sip, but do tell- What’s your favorite milkshake flavor, and more importantly, does it bring all the vegans to the yard, too?

Hannah (BitterSweet)8 Comments

Foam, Sweet Foam

Long gone are the days of curdled soymilk clouding an otherwise lovingly crafted cup of coffee. Alternative milks have reached such astounding levels of acceptance in mainstream markets that even the most basic establishment will have at least one suitable substitute, if not two or three, for the dairy-adverse. Home brewers have even more to raise their mugs to, with more options available than one could hope to drink in a lifetime, no matter how prodigious their caffeine consumption. While almond has become the new default alt-milk, coconut is no slouch these days, and oat milk is now making a big splash on the scene, too. A whole world of creamy contenders remains on the fringes of widespread awareness, though, unsung and unappreciated for their own unique qualities. One such challenger poised to hit the big time is macadamia, if the latest submission from Milkadamia is any indication.

Differentiating themselves from the existing “Latte Da Barista” Macadamia Milk, this new line of coffee whiteners is aimed at home users looking for a simple splash of cream in their morning cuppa Joe. They’re so new that information is scant online; even their website hasn’t been updated to include these hot options. Shelf-stable and available in three flavors, Unsweetened Vanilla provides the most clean, neutral flavor while Vanilla and Fudge add an indulgent twist to the array.

Of course, with access to some world-class baristas at my second home at Nourish Cafe, I had to ask the experts what they thought of these innovative creamers. Across the board, everyone was impressed by the most basic entry, finding it hard to believe that absolutely no sugar was included in the unsweetened option. Smooth and rich in a way that’s near impossible to replicate with homemade recipes, this simple blend had genuine body that came stunningly close to true heavy cream. Though it wasn’t designed for foaming or latte art, it performed remarkably well when put to the test, too.

Turning up the flavor dial to 11, the sweetened varieties became my fast favorites, despite my penchant for plain, jet-black coffee in the morning. So called “fudge” lives up to its name, with a round chocolate flavor akin to liquefied truffles. Suddenly, I understood the craze surrounding flavored, fanciful lattes. Though clearly designed with the standard roasted bean in mind, I found it dangerously habit-forming in hot matcha, both green and blue.

I’m already craving my next fix, waiting for supply to keep up with demand. These new creamers from Milkadamia should be hitting store shelves sometime this month, and I’ll be first in line to add a generous splash to my next fresh brew.

Hannah (BitterSweet)1 Comment

No Sweat

What kind of crazy person would recommend diving into a steamy bowl of lava-hot spicy soup in the middle of a heat wave? As temperatures flirt with the 100-degree mark in much of the country, one’s natural impulse might be to crawl into the freezer and eat all the ice cream while waiting for the blaze to subside. Instead, consider the human response to capsaicin, the “hot” component of all chilies and peppers which is actually considered an irritant in large doses. To combat that culinary chemical attack, we naturally begin to sweat, which in turn, actually cools the skin.

Suspend disbelief just long enough to embrace the burn, and your pain will likely turn to pleasure. That’s especially true if the hellbroth in question happens to bear the hallmarks of my favorite Thai soup, tom yum. Sometimes it shows up on menus as a romanized “Tom Yam,” which inspired me to pursue that concept more literally. Dropping the more typical addition of rice noodles in favor of spiralized yams, the sweet, sour, and spicy combination gains greater depth, and preparation is coincidentally simplified. Everything goes into one pot, cooks just to a boil, and dinner is served in an instant.

If you can’t stand the heat, literally, feel free to take down the spice level a notch by incorporating a splash of creamy, cooling coconut milk. Although “Tom Kha Yam Noodle Soup” doesn’t quite have the same ring, it definitely has an appetizing allure all its own.

Yield: Makes 2 Servings

Tom Yam Noodle Soup

Tom Yam Noodle Soup

Dropping the more typical addition of rice noodles in Tom Yam Soup in favor of spiralized yams, the sweet, sour, and spicy combination gains greater depth, and preparation is coincidentally simplified. Everything goes into one pot, cooks just to a boil, and dinner is served in an instant.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 Medium Yam, Peeled and Spiralized
  • 3 – 4 Cups Mushroom or Vegetable Stock
  • 1 Medium Shallot, Diced
  • 1 Stalk Fresh Lemongrass, Bruised and Roughly Chopped
  • 6 Makrut Lime Leaves, Bruised
  • 1 Inch Fresh Galangal or Ginger, Sliced
  • 1 Medium Roma Tomato, Diced
  • 6 Ounces Medium-Firm Tofu, Cubed
  • 6 Ounces Mixed Mushrooms, (Cremini, Shiitake, Trumpet, Oyster, and/or Straw Mushrooms) Sliced
  • 2 Tablespoons Sambal Oelek
  • 2 Teaspoons Braggs Liquid Aminos
  • 1 1/2 Tablespoons Lime Juice
  • 1/4 Cup Fresh Cilantro, Minced (Optional)

Instructions

  1. Start by spiralizing your peeled yam and placing it in a large stock pot over medium heat on the stove. Add in 3 cups of the stock to generously cover the vegetable noodles, along with the diced shallot.
  2. Bundle up the bruised/chopped lemongrass, lime leaves, and galangal or ginger in a large tea strainer and toss the whole thing into the pot. This allows for a powerful flavor infusion with easy removal later, since these items are too fibrous to comfortably consume.
  3. Add in the tofu, mushrooms, sambal oelek, braggs, and lime juice. Bring to a boil and simmer for about 10 minutes, until the yam noodles are fork-tender but well before they start falling apart. Divide between two big bowls, top with cilantro if desired, and dig in immediately, while piping hot!

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 584Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 13mgSodium: 401mgCarbohydrates: 112gFiber: 33gSugar: 32gProtein: 37g
© Hannah Kaminsky
Cuisine: Thai / Category: Soups and Stews

Hannah (BitterSweet)7 Comments

Don’t Chicken Out

Back in the day, creamy chicken ramen was my jam. I grew up downing bowls of the stuff when I was too picky to accept the mere suggestion of a green vegetable on my plate. Heck, I even lost my first tooth while hastily slurping down those long strands of salty noodles! Now I realize that this style has a lot in common with tori paitan ramen, which has very rich and creamy broth, usually created from long-simmered chicken bones. Lowbrow instant noodles can’t compare to the depth and delicacy of the real thing, but poultry needn’t apply to forge an authentic flavor in a fraction of the time.

Be it mental malaise or a physical flu, this is the kind of soup that will cure what ails you, or at least provide a serious serving of comfort through it all. Such simple flavors are universally appealing; it’s the ramen that could very well unite a nation. The two keys to success are high quality stock options and superlative noodles, since there’s no where to hide these key players with such few ingredients in the mix. In a perfect world, you could make your own vegetable stock and reduce it down to a concentrate to replace the 1/2 cup of water, and go through the full process of making alkaline noodles from scratch… But for a quick fix, you really can’t beat this kind of instant ramen gratification.

Yield: Makes 1 Serving

Tori Paitan (Creamy Chicken) Instant Ramen

Tori Paitan (Creamy Chicken) Instant Ramen

Rich and full of soothing umami flavor, this creamy plant-based chicken ramen is the ideal comfort food.

Prep Time 3 minutes
Cook Time 5 minutes
Total Time 3 minutes

Ingredients

  • 3 Ounces Dry Ramen Noodles (Straight or Curly)
  • 1/2 Cup Unsweetened Non-Dairy Milk
  • 1/2 Cup Water
  • 2 Teaspoons Tapioca Starch
  • 1 Teaspoon No-Chicken Broth Powder or Paste
  • 1 Teaspoon Soy Sauce
  • 1/2 Tablespoon Vegan Butter
  • Thinly Sliced Scallions (Optional)

Instructions

  1. Begin by setting a small pot of water on the stove to boil and cook your noodles to al dente, as directed by the instructions on the package. Drain thoroughly when ready.
  2. Meanwhile, whisk together the non-dairy milk, water, starch, instant broth, and soy sauce, beating the mixture vigorous to ensure that there are no clumps of starch remaining. Pour everything into a small saucepan and place on the stove over medium-low, stirring frequently. Cook until thickened and bubbles break with regularity on the surface; about 5 minutes. Turn off the heat, add in the vegan butter, and stir until melted and smoothly incorporated.
  3. Toss the noodles in the sauce, transfer to a bowl, and top with scallions if desired. Slurp away without delay! This dish does not keep well nor get better with age.

Recommended Products

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Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 512Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 10mgSodium: 1954mgCarbohydrates: 63gFiber: 3gSugar: 8gProtein: 13g

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: Japanese / Category: Soups and Stews

 

Hannah (BitterSweet)7 Comments

Plum the Depths

Growing up in New England, with its characteristically rocky soil, temperamental weather, and a deeply shaded backyard, I envied those who could grow their own fruits. Even mundane produce selections like lemons or apples seemed like an exotic rarity when they could be pulled straight from the tree. To bemoan such abundance was unthinkable, but mild complaints became inevitably woven into every conversation with such lucky gardeners. Irrepressibly messy, dropping fruit and attracting all manner of vermin, the problem sounded like one of laziness to me. Just don’t let the precious harvest fall in the first place!

Oh, how naive I was.

Now that I have a plum tree in my own backyard, that tiny square plot of land has turned into a battlefield overnight. Blood-red splatters stain the concrete while sticky pits cling to the tall grasses. Swarms of flies delight in the detritus, although they’re just as happy to follow me inside at the slightest provocation. Short of putting a net across the entire property, catching this downpour of plums would be impossible. While this was a mild irritation in summers past, the situation is considerably more exasperating now that Luka patrols the grounds.

Pouncing on these treats as soon as they’re within reach, he’ll happily eat himself sick, and then just keep on eating once again. He devours them whole, pits and all; a choking hazard that gives me regular panic attacks. The growing season has only just begun and I’m already dreading peak plum production.

Out of fear and frustration, I viciously pruned back the offending branches, ripping off every last plum I could get my hands on. Almost all of the fruit was still immature; bright green, hard, and unbearably sour. Though unpleasant to eat out of hand, I nonetheless struggled to simply pitch them into the compost bin. Sure, they could be pickled, but then what do you do with them? A bit of Google sleuthing pulled up a new flavor sensation I had never encountered before, hailing from the Eurasian country of Georgia.

Tart, tangy, warmly spiced, and herbaceous, tkemali can be found in both red and green varieties, depending on the plums themselves, but is always an assertive staple for both cooking and seasoning. Some use it at the table like ketchup, but I found it best as a marinade and sauce for cooking. Slather some seitan in this vibrant elixir, saute, and serve alongside rice pilaf for an effortless meal. Stir into soups and stew to instantly brighten up the flavor, no matter how long it’s been simmering. My favorite use so far has been with simple roasted potatoes, baked until crisp, bursting with the brightness of this distinctive sour blend.

Desperate measures never tasted so good.

Yield: 3 Cups

Green Tkemali (Georgian Sour Plum Sauce)

Green Tkemali (Georgian Sour Plum Sauce)

Tart, tangy, warmly spiced, and herbaceous, tkemali can be used at the table like ketchup, but truly excels as a marinade and sauce for cooking. Slather some seitan in this vibrant elixir, saute, and serve alongside rice pilaf for an effortless meal.

Prep Time 30 minutes
Cook Time 2 hours 2 seconds
Total Time 2 hours 30 minutes 2 seconds

Ingredients

  • 2 Pounds Unripe Green Plums
  • 1 Whole Meyer Lemon, Seeded
  • 1/3 Cup Fresh Cilantro
  • 1/4 Cup Fresh Dill
  • 8 Cloves Garlic
  • 2 Teaspoon Ground Coriander
  • 1 Teaspoon Salt
  • 3/4 Teaspoon Black Pepper
  • 1/2 Teaspoon Crushed Red Pepper Flakes
  • 1/2 Teaspoon Ground Cumin

Instructions

  1. Place the plums in a large stock pot and cover with cold water. Set over medium heat on the stove, cover with a lid, and bring to a boil. Cook for just about a minute before turning off the heat and uncovering. Let sit until cool enough to handle; about 30 minutes. Drain out the water and prepare to get messy.
  2. The plums will be very soft, so simply use your hands to squeeze out the pits and stems, removing the skin as well if it comes off easily. Transfer the flesh to your blender, along with all of the remaining ingredients. (Yes, you’re blending that lemon, skin, pith, and all!) Puree until smooth.
  3. Pour the mixture back into the stock pot and set over low heat. Simmer gently for 45 – 60 minutes, until thickened to the consistency of loose ketchup. Cool completely before storing in glass jars in the fridge for up to 2 weeks.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 167Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 709mgCarbohydrates: 41gFiber: 6gSugar: 31gProtein: 3g
© Hannah Kaminsky
Cuisine: Georgian / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)6 Comments