Stuffed; Never Stuffy

A good recipe is never fully finished, even if it’s tested, printed, and published. Rather than static pieces of history, indelible for generations to come, the most trustworthy formulas still evolve as they change hands. An overabundance of new recipes and effortless access to them through the internet has sadly degraded their value, but each recipe should be considered a living thing, needing care and attention, not to mention an occasional grooming.

One mere flicker of an idea is all it takes to start the wheels rolling, and in my case where the process often stalls. Idea overflow is a common, but happy problem to deal with, so flavor combinations or concepts are initially filed away into little text documents, sprinkled across two hard drives. If they survive long enough to be found again, and still resonate, only then do they have a fighting chance of being born. Thus, cleaning up the bulging recipe depository on a slow day, I came across the seeds for a promising recipe that just barely escaped oblivion. Tucked away in the dark for half a decade, it seemed that they might never be planted.

Quinoa
Peppers
Red Color
Spicy!

= Quinoa Diablo

A cryptic reminder that only I would understand, the tiny spark that could start a bonfire, this one wasn’t about to get away again.

Fleshing out the concept with black beans, roasted red peppers, and red beets for that vibrant hue, it began to grow, turning into the smoky, spicy, and brilliantly ruby red side dish I knew it could be. Though it can easily steal the spotlight on any dinner plate as is, the idea just didn’t seem complete yet. It still had more evolving to do.

When large, brawny beefsteak tomatoes went on sale the next day, I knew I had my answer. This quinoa pilaf was meant to be stuffing all along! After excavating the cores, those cooked pearly grains slipped right in; a perfect fit. Tucked in by a light, cobwebby blanket of shredded “mozzarella,” a kiss of heat from the oven finally brought everything together.

Tomatoes splitting down the seams but still holding strong, they were tender enough to cut with a fork. Quality, burstingly ripe tomatoes are what make all the difference here.

Though my itch to “finish” the recipe is satisfied at long last, I know that it’s no where near done yet… I can only wonder, what spin will the next hungry cook put on it?

Yield: Makes 4 – 6 Servings as an Entree; 8 – 12 as a Side

Quinoa Diablo Stuffed Tomatoes

Name: Quinoa Diablo Stuffed Tomatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Tablespoon Olive Oil; 1 Medium Red Onion, Diced; 1/8 Teaspoon Salt; 1 Teaspoon Light Agave Nectar; 2 Cups Vegetable Stock or Water; 1 Cup Dry Quinoa; 1 Medium Red Beet, Peeled and Diced; 1/3 Cup Sun-dried Tomatoes, Sliced; 2 Tablespoons Balsamic Vinegar; 1 Tablespoon Smoked Paprika; 1/2 – 1 Teaspoon Chili Powder; 1/4 Teaspoon Red Pepper Flakes; 1 15-Ounce Can Black Beans, Rinsed and Drained; 2 Medium Roasted Red Peppers (1 12-Ounce Jar,) Diced; Handful Fresh Basil, Thinly Sliced; 4 – 6 Large Beefsteak Tomatoes; 1/4 – 1/2 Cup Shredded Vegan Cheese

Quinoa mingles with black beans, roasted red peppers, and beets to create a smoky, spicy, and brilliantly ruby red filling for juicy fresh tomatoes. Melted vegan cheese tops everything off with a rich, gooey finish. You could very happily enjoy just the quinoa as a stand-alone side dish too.

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Ingredients

Quinoa Diablo:

1 Tablespoon Olive Oil
1 Medium Red Onion, Diced
1/8 Teaspoon Salt
1 Teaspoon Light Agave Nectar
2 Cups Vegetable Stock or Water
1 Cup Dry Quinoa
1 Medium Red Beet, Peeled and Diced
1/3 Cup Sun-dried Tomatoes, Sliced
2 Tablespoons Balsamic Vinegar
1 Tablespoon Smoked Paprika
1/2 – 1 Teaspoon Chili Powder
1/4 Teaspoon Red Pepper Flakes
1 15-Ounce Can Black Beans, Rinsed and Drained
2 Medium Roasted Red Peppers (1 12-Ounce Jar,) Diced
Handful Fresh Basil, Thinly Sliced

To Assemble (Optional):

4 – 6 Large Beefsteak Tomatoes
1/4 – 1/2 Cup Shredded Vegan Cheese

Instructions

First, caramelize onions by heating up the oil in a medium saucepan along with the chopped onion. Sprinkle with salt and drizzle with agave. Keep the heat on medium-low, and stir periodically, until the onions become golden brown and aromatic. Be patient; this could take as long as 30 – 40 minutes, but adds the rich, flavorful backbone to the whole dish.
Meanwhile, heat the stock or water in a separate medium or large saucepan over medium heat. When boiling, add in the quinoa, red beet, dried tomatoes, vinegar, and spices. Turn down the heat to a simmer, cover, and cook for 15 minutes, or until all of the water has been absorbed.
Remove the pan from the heat and stir in the beans and roasted peppers. When the onions are properly caramelized, mix them into the quinoa as well. Sprinkle with basil and add more salt to taste, if necessary. You could stop here and serve immediately while still hot, or…
Preheat your oven to 350 degrees and line a rimmed baking sheet with foil.
Use a sharp paring knife to remove the core from each tomato, and then dig out the watery seeds and guts with a grapefruit spoon. Turn the hollowed-out tomatoes upside down over a wire rack while you work on the rest, allowing any remaining liquid to drain out.
Place the empty tomatoes on your prepared baking sheet, evenly spaced, and fill them to the top with the quinoa mixture. Pack it in lightly so that it there are no voids inside and all of the tomatoes bake evenly. Sprinkle your vegan cheese of choice over the tops, and bake for about 20 minutes, until the tomatoes are fork-tender, the skins are splitting, and the cheese has melted.
Top with additional fresh basil and enjoy!

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 147Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 335mgCarbohydrates: 24gFiber: 5gSugar: 6gProtein: 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 estimations.

September 11, 2012August 21, 2022

Hannah (BitterSweet)44 Comments

Stress Snacking

After a fitful summer hibernation, the monster that is structured education has awoken once more, rising swiftly and ferociously back to full intensity. My fall semester may have only just begun yesterday, but already the pressure is on. Taking on an extra class was a woefully bad idea; even one class feels like too much, too soon. As a self-admitted stress snacker, this is bad news for my eating habits- Already the cravings for all things hand-held and satisfyingly junky are coming on strong. This time, though, I was prepared, thanks to a serendipitously timed package from YogaEarth, filled to the top with healthy treats.

Purveyors of various “super foods,” natural beauty products, and various supplements, their main claim to fame are the appropriately titled Keen-Wah Decadence Bars. Though it may just sound like cute hyperbole on paper, the name turned out to be stunningly accurate. Rather than the standard crunchy-granola nutrition brick, these bars are enrobed in chocolate like actual candy bars. Soft and fudgy no doubt from the heat, that coating at first overwhelms the whole package, but slowly melts to allow other flavors through, lending much needed sweetness through each bite. While the interior yields a subtly earthy, slightly salty flavor, that chocolate exterior effectively tricks the tongue into believing that this is a fully-fledged treat. Rich and satisfying, that high fiber count definitely gives it more staying power than your average chocolate snack, without imparting a gritty texture. Rather, it feels almost like biting into a soft baked cookie.

Plain is the most “healthy” tasting, with fewer additions to jazz things up. A surprising raisin-like sweetness accents the dark, woodsy cacao, which cuts the decadence factor in a pleasing way. Cayenne Cinnamon effectively spices things up, leading with the comforting, familiar warmth of cinnamon, slowly escalating to the smoldering burn of cayenne. It won’t burn your mouth off, but this invigorating combination certainly satisfies one’s inner heat seeker. The last option of the trio, the Coconut Almond, is most likely to appeal to the widest audience. A fresh, raw coconut flavor hits immediately after the initial taste of chocolate subsides, but there’s no dried or dessicated coconut here. Impossibly capturing the essence of a whole young coconut, the pieces do add a more fibrous texture, but this can be forgiven for such a clean, bright taste. Chunks of raw almonds are scattered throughout, adding a nice periodic crunch. Picking between the three bars would be a tricky task, but all said, these are definitely some of the tastiest meal supplements I’ve had.

Another noteworthy snacking option are the Chocolate-Covered Goji Berries. Who needs raisins or sweetened cranberries when you can have a fruit that really packs a punch? A deep, dark, and intense cocoa scent hints at their smoky, bitter edge, almost like espresso. Their mesmerizing shine is hard to resist, but luckily, that strong flavor satisfies with just one modest handful.

For an option that’s slightly less decadent but just as healthy, their Meridian Trail Mix is one that stands out amongst the pack. Rather than weighing down the blend with filler like oily, cheap peanuts, every ingredient adds something noteworthy to the party. Touted as “cacao-cashew-berry-crunch,” that description sells the mix short, as it contains expected nuts like almonds and cashews, but also more exotic additions such as goji berries, mulberries, and cacao nibs. This is one trail mix that actually makes me want to hit the trail, if only as an excuse to munch on another serving!

Stress may drive me to the comfort of snack food, but at least I have healthy options from YogaEarth on hand that will power my educational exploits, rather than impair them.

September 7, 2012September 7, 2012

Hannah (BitterSweet)19 Comments

Bottomless Pits

Driven by an embarrassment of stone fruits to dispatch before their perfectly ripe flesh turned the corner into rotten town, the idea of using up every last scrap of their beings appealed immensely. Thrifty by nature, it always seemed such a waste to throw away the nucleus of these incredible candies of the tree. Surely, equally potent flavor was locked inside those mysterious hard cores, protected from the layperson by their impenetrable hard exteriors. Convinced that there were treasures locked away inside each and every pit, years of curiosity finally peaked when the term “noyaux” was added to my vocabulary. Rolling luxuriously off the tongue in the way that only French words can, at last, this was the answer to the typical waste of discarded stone fruit pits. Indeed, they were rumored to have just as much culinary potential as imagined!

Compared favorably to bitter almonds, noyaux is most commonly prepared with apricot kernels, and often found in the form of a crème liqueur similar to amaretto. What really sets critics buzzing is not the taste, however, but its supposed toxic composition. No two ways about it, noyaux does in fact contain minute amounts of cyanide, a well known poison. Unlike the pure, deadly substance, the dangers about stone fruit-derived cyanide are vastly overstated, and easily sidestepped at that. Roasting significantly denatures the toxic substance, leaving only the toasty, nutty aroma behind.

Mix that slightly edgy fact in with something potentially delicious, and you’ve got yourself the next big food craze around. So why hasn’t this curious, economical, and tasty treat caught on? Collecting a combination of cherry, apricot, nectarine, and peach pits to make up a sizable yield, I was determined to find out. After dutifully cutting out, washing, smashing (with a hammer!), roasting, and infusing a veritable mountain of the rock-hard stones into ice cream base, I can say with the utmost confidence that it’s because… It wasn’t worth it. After all the hype, the first, and second, and still third bite was a huge letdown. Call the flavor “delicate” if you like, but I’d venture to call it “non-existent.” Perhaps, if you closed your eyes tight, plugged your ears, and focused all of your being on the food in your mouth, there might be a bare hint of detectable nuttiness. For all that work, I’d rather just add a tiny drop of almond extract to a standard ice cream base, and end up with something even more flavorful anyway.

Not all recipes work, not all foods live up to their big reputation, but every experience is one to learn from. Noyaux? No thanks!

September 4, 2012September 4, 2012

Hannah (BitterSweet)30 Comments

Precious Peaches

Summer isn’t over until the peaches are picked, but harvesting is only half of the matter. It might be nothing short of heresy to suggest dressing up the fleeting and scarce supply of fuzzy stone fruits, considering how easy it is to eat even a peck of peaches out of hand.

Peaches: The Essence of Summer

Nothing beats a perfectly ripe peach, still gently warmed from the sun, savored in fading sunlight while the sticky juices run down your arm. A reward for a hard day’s work, but also a mandatory seasonal experience, fresh peaches need no further enhancement to win over gourmets the world around. We all agree on this, right? So we could stop right here and leave perfectly satisfied, bellies full of unadulterated peaches.

But then we couldn’t share this lightly spiced, tender cake, jam-packed with vibrant peach flavor, could we?

Let Them Eat Peach Cake

Unfailingly, the sight of such a stunning but simple cake is enough to change the minds of the most staunch peach purists. Reducing the puree down by half concentrates their best qualities and makes the cake’s crumb melt-in-your-mouth tender. Dotted with crisp pecans and topped off with a full blanket of the crunchy nuts, the additional sprinkle of sugar is really just for looks, since the single round layer is perfectly sweet as is.

As summer fades, the peaches too will be left in the past, a bittersweet memory to cling to until the next year. Rather than turn the remaining stash into jam, try baking them into this moist, single layer for an exceptionally tempting treat instead. Sliced and well-wrapped, the cake can be frozen and enjoyed long into the fall and possibly even winter… If you can leave it alone for such a stretch of time, of course.

I never did know when to leave well enough alone. The poor stone fruits never had a chance, no matter how delectable straight from the trees. Maybe another slice of cake might help absolve me for the sin of messing with those perfect peaches.

Yield: Makes 10 - 12 Servings

Southern Peach Cake

Dotted with crisp pecans and topped off with a full blanket of the crunchy nuts, this lightly spiced, tender cake, jam-packed with vibrant peach flavor is the pure essence of summer.

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Ingredients

Peach Cake:

6 Ripe Peaches
1 Tablespoon Lemon Juice
2 Cups White Whole Wheat or All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
Pinch Freshly Ground Black Pepper
1/2 Cup Toasted and Chopped Pecans
1/4 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar, Firmly Packed
1/2 Cup Canola Oil
2 Tablespoons Bourbon or Rum*
1/2 Teaspoon Apple Cider Vinegar
1 Teaspoon Vanilla Extract

Pecan Topping:

1 Cup Raw Pecan Halves
1 Tablespoon Turbinado Sugar

Instructions

Pit and puree the peaches along with the lemon juice, and transfer the smooth mixture to a medium saucepan. Gently simmer over medium-low heat until reduced by half. You should end up with approximately 1 1/3 cups of concentrated peach puree when all is said and done. Let cool for at least 30 minutes before proceeding.
Preheat your oven to 350 degrees, and lightly grease and flour a 9-inch round springform pan. Set aside.
In a large bowl, combine the flour, baking powder and soda, cinnamon, salt, and pepper. Add in the chopped pecans, and toss lightly to coat. This will help prevent the nuts from sinking to the bottom of the cake while baking.
Separately, whisk together the reduced and cooled peach puree, both sugars, oil, bourbon, vinegar, and vanilla. Pour these liquid ingredients into the bowl of dry, and mix gently with a wide spatula, just until the batter comes together smoothly. Don’t over-mix; a few small lumps are fine to leave in the mixture.
Spread the batter in your prepared pan, smoothing it evenly across the whole area, and sprinkle the raw pecans all over the top. Finally, sprinkle the turbindo sugar on as well, taking care to fill any of the uncovered crevasses between the nuts especially.
Bake for 40 – 45 minutes, until the nuts on top are nicely toasted, and a toothpick inserted into the center of the cake pulls out cleanly. Let cool completely on a wire rack before slicing and serving.

Notes

*Poorly stocked liquor cabinet or simply seeking a non-alcoholic option? Substitute 2 tablespoons of water and 1/2 teaspoon rum extract instead.

Veggin’ Out with VegNews

Months race by with a quickening pace, exaggerated by summer’s dwindling warmth and a sun that goes to bed just a little bit earlier each day. 2012 slips through my fingers just a little bit more each day, as fluid and irrepressible as water trickling out of a leaky faucet. Since this is more than a mere plumbing issue with an easy fix, it’s at least decent consolation that the runaway months frequently bring with them a new issue of VegNews to pour over and forget all about the usual over-scheduling woes. The September/October issue may be dominated by compelling recipes for all things cheesy and unbelievably dairy-free, but there’s so much more nestled into those crisp, glossy pages, too.

There’s always a need for something sweet to balance out all of those salty snacks, and Beverly Lynn Bennett‘s Chocolate Pumpkin Bread Pudding fills in that requirement with ease. Lightly spiked with bourbon and redolent of warm, comforting spices, merely popping this dish in the oven does wonders to soften the blow of a fading summer season. Simple enough for the most novice baker to excel, it’s a recipe to hang on to for the coming holiday season. Plus, when served with the suggested sticky, gooey, Salted Caramel Sauce, it’s truly a dessert to remember.

Bringing in a healthy yet hearty option, Gena Hamshaw proves that raw food needn’t be contained to only the warmest of months in order to satisfy. Savory “Meatballs” made of mushrooms, sunflower seeds, and red beets top a generous mound of zucchini noodles, all smothered in a rich sun-dried tomato Marinara Sauce. A delicious departure from the standard fatty, heavy rendition of the concept, these uncooked balls pack incredible amounts umami into tiny little flavor bombs.

For an issue like this, the best part of the job is definitely “cleaning up” when each photo shoot is all wrapped up. Keep an eye out for your copy if you’re subscriber, or venture out to the local bookstore if you’re not, because this is one you’ll want to hang on to!

August 25, 2012August 25, 2012

Hannah (BitterSweet)22 Comments

Mint Condition

For the sake of argument, let’s just say that you have a garden still overflowing with fresh mint, and for some odd reason or another, you recently bought an entire case of green pea flour on whim. Crazy scenario, I know, but humor me for a moment here. Managing those two surpluses separately would be completely possible, but a wasted opportunity.

What combination has stood the test of time better or longer than mint and peas, after all?

Bright, sprightly peppermint seamlessly works its way not only into every viable crack in the soil, but also every dish in the kitchen, effortlessly jumping from sweet to savory and back again. That lively punch of flavor is just what an odd-ball ingredient like pea flour needs to shake off its shyness and triumphantly emerge from the pantry once more.

A prime breakfast, brunch, or side dish option, the fluffy yet sturdy crumb of these muffins will make you forget all about mum’s traditional mushy peas. Pops of subtle sweetness from whole green peas balance out this savory affair, while the pea flour keeps the flavor front and center through every bite. Lightly buttery and surprisingly rich, you’ll forget all about the abundant whole grains and vegetables sneaking in at the same time. Keep a stash of these satisfying little quick breads frozen, ready to defrost and serve in an instant, and you’ll never again struggle to finish your peas at dinner.

Yield: Makes 9 - 10 Muffins

Minted Pea Muffins

Pops of subtle sweetness from whole green peas balance out this savory affair, while the pea flour keeps the flavor front and center through every bite. Lightly buttery and surprisingly rich, you’ll forget all about the abundant whole grains and vegetables sneaking in at the same time.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

1 Cup Green Pea Flour
1 Cup White Whole Wheat Flour
1/4 Cup Packed Fresh Mint Leaves, Finely Minced
1 1/4 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
3/4 Teaspoon Salt
Pinch Freshly Ground Black Pepper
1 1/2 Cups Frozen Green Peas, Thawed
1 Cup Unsweetened Non-Dairy Milk
1/4 Cup Olive Oil
2 Tablespoons Vegan Butter or Coconut Oil, Melted
2 Teaspoons Light Agave Nectar
1 Teaspoon Apple Cider Vinegar

Instructions

Preheat your oven to 375 degrees and lightly grease a standard-sized muffin tin. Set aside.
In a large bowl, whisk together the pea flour, white whole wheat flour, minced mint leaves, baking powder and soda, salt, and black pepper. Once all of the dry goods are thoroughly mixed, add in the thawed green peas and lightly toss them to coat. This will prevent them from sinking to the bottom of the muffins later on.
Separately, mix the non-dairy milk, oil, melted vegan butter or coconut oil, agave, and vinegar. Once combined, pour the wet into the bowl of dry ingredients, and use a wide spatula to incorporate. Stir just until a smooth batter forms, being careful not to over-mix. Divide the batter evenly between 9 – 10 muffin prepared cups, depending on how tall you want your muffins.
Bake for 16 – 20 minutes, until golden brown on top and a toothpick inserted into the centers pulls out cleanly. Let cool in the pans for 10 minutes before transferring to a wire rack. Eat warm, cool, or freeze for future enjoyment.