Reunited and It Tastes So Good!

Nine years is a long time to go without a childhood favorite. Comfort food that evokes the warmest, coziest memories, even if it did come out of a blue box and was composed of more chemicals than you might find in the average chemistry set. Something about that simple amalgamation of noodles and cheese-product sauce managed to reach the farthest corners of my young brain, imprinting a deep appreciation for the day-glow orange noodles. Sure, I’ve since had numerous non-dairy renditions, some even quite good and worthy of recommendation, but none were quite right. Some unidentifiable piece of the puzzle remained lost, that “perfect” mac and cheese just beyond my reach.

Every vegan and their mother and best friend has a unique formula for creating their ideal mac, so it was one of those things I simply didn’t pursue. There were enough recipes that came close enough; why keep picking on something so close?

But then, there was the mac that changed everything. Assigned by VegNews to shoot their signature macaroni and cheese, as formulated by Allison Samson of Allison’s Gourmet, it was admittedly the first time I had ever made or eaten an oven-baked casserole version of the classic dish. That first bite was just short of transcendent- And even more so if you consider that fact that the original recipe included absolutely no nutritional yeast. A potato-based sauce, standing in for rich, cheesy-creamy-goodness? You bet.

And thus, my macaroni quest began.

Drawn back to my memories of simple stove-top mac, my first adaptation was to lose the casserole dish and bread crumbs. Feel free to add both back into the equation, as I was definitely impressed by how much those crispy edges added to the mix; it’s merely a matter of personal preference.

Naturally, I couldn’t keep away from the nooch, what with it’s delicious umami notes and undeniably “cheesy” essence.

Rich, but not unctuous or artery-clogging, this is perhaps as close to perfection as I’ve tasted in nine years or more. Creamy, very saucy (who hasn’t wished those boxes made about twice as much sauce?), bright but natural orange in hue, this is the mac I’ve been craving all along. That long awaited reunion tasted even better than I had hoped!

Yield: Makes 6 - 8 Servings

Stove-Top Style Vegan Mac and Cheese

Rich, creamy, saucy, and bright but natural orange in hue, this is the plant-based mac and cheese you've been craving all along. It's even better than the blue box!

Ingredients

1 Cup Peeled and Diced Yukon Gold Potatoes
1/4 Cup Shredded or Finely Diced Carrot
1/2 Cup Chopped Yellow Onion
1 Clove Garlic, Thinly Sliced
1 Cup Water
1/4 Cup Raw Cashews
1/4 Cup Nutritional Yeast
1 Teaspoon Salt
1/4 Teaspoon Dijon Mustard
2 Teaspoons Lemon Juice
1/4 Teaspoon Smoked Paprika
1/8 Teaspoon Turmeric (Optional, for Color)
3/4 – 1 Cup Unsweetened Non-Dairy Milk
1/3 Cup Neutral-Flavored Oil, Such as Avocado or Rice Bran
1 Pound Pasta, Cooked*

Instructions

Place the cut potatoes, carrots, onion, and garlic in a small sauce pan, and pour in the water. Set over medium heat on the stove, and bring to a boil. Once the water reaches a vigorous boil, cover the pot, turn down the heat to medium-low, and let simmer for 15 minutes, until the potatoes are extremely tender.
Meanwhile, prep the other ingredients to speed things along. Place the cashews, nutritional yeast, salt, mustard, lemon juice, paprika, and turmeric (if using) in your blender. A high-speed blender is recommended for the best results, but you can also use an ordinary machine as long as you have patience. Give these ingredients a light pulse just to begin breaking down the cashews slightly.
When the vegetables on the stove are fully cooked and ready, pour them into your blender along with all of the cooking water. Add in 3/4 cup of the non-dairy milk, and turn on the blender to its highest setting. Thoroughly puree the mixture, until completely smooth and lump-free. If you’re using a blender that isn’t so hearty, this could take 6 – 10 minutes.
With the motor still running, slowly drizzle in the oil, to allow it to properly emulsify. Check the consistency; if you like your sauce a bit thinner blend in the remaining 1/4 of non-dairy milk.
Pour the sauce over your cooked noodles, and serve immediately.

Notes

*I’m rather fond of tiny spirals or twists here, but elbows are more traditional. Any shape you’ve got, other than long spaghetti, pretty much works though.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 343Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 3mgSodium: 305mgCarbohydrates: 39gFiber: 8gSugar: 4gProtein: 10g

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.

June 24, 2011September 18, 2022

Hannah (BitterSweet)59 Comments

Quirky, Crunchy Quinoa

Craving a thick slice of cake first thing in the morning isn’t such an unusual thing in this house; Typically, one would simply need to pick up a knife, and shave a hunk off of whatever was made the day prior to indulge that impulse. The breakfast of champions, we would joke to anyone who could hear it, and possibly question that breakfast choice. Lately though, the cake stand has remained clean and empty, tucked away with the other stacks of plates and props in the closet. Time is getting the best of me, with the demands of so many freelance assignments on top of a brand new school semester to juggle, and the pastries just aren’t flying out of the kitchen like they used to. Plus, working on an ice cream cookbook demands that the oven remain silent for the better part of the week, lest I end up contending with a very messy and sticky photo shoot mid-afternoon.

So, what’s a gal with a yen for something sweet supposed to do in the early morning, craving something reminiscent of cake? Given the time to think about it and prepare in advance, make something healthier.

Perhaps I’ve strayed too far off the pastry path for some of you, but believe it or not, this quinoa concoction fulfilled that breakfast craving. Think carrot cake with a crunchier outcome, this simple cereal is more like granola in texture, but still much lighter than the typical nut- and fruit-heavy options.

I like it best with the sweetness and gentle twang of vanilla coconut yogurt (that early in the morning, I can almost pretend it’s cream cheese frosting) plus fresh berries, but the beauty of this basic formula is how easy it is to dress it up or down. Go crazy with mix-ins, or just eat it out of hand, on the go. This was just the healthy remodel that my “cake for breakfast” habit was long overdue for anyway!

Carrot Cake Quinoa Cereal
Inspired by Oh She Glows

1 Cup Uncooked Quinoa
2 Cups Carrot Juice
1 Tablespoon Flax Seeds, Ground
1 Tablespoon Chia Seeds
1 Tablespoon Olive Oil
3 – 4 Tablespoons Agave Nectar
1 1/4 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Vanilla Extract
Pinch Ground Nutmeg
Pinch Salt

Begin by cooking your quinoa in the carrot juice. Simply bring the carrot juice to a boil in a small pot, and add in the dry quinoa. Cover, reduce the heat to low, and let cook gently for 15 – 20 minutes, until the liquid has all been absorbed. Let cool completely before proceeding. You can speed this up by transferring the cooked quinoa to a large bowl and stirring it around a bit, to let it air-dry more quickly.

Preheat your oven to 375 degrees, and lightly grease a baking sheet with sides.

In a medium bowl, mix the cooled quinoa in with all of the remaining ingredients. Spread the mixture out on your prepared sheet, in as thin and even a layer as you can manage. This will help the cereal bake up nice and crispy, so take your time smoothing it out with either a spatula or lightly moistened hands.

Bake for 45 – 60 minutes, stirring every 15 minutes or so, until lightly browned and seemingly dry. It may still have a little bit of “bounce” to it, but don’t worry; it will continue to crisp up as it cools.

Let cool completely before storing in an airtight container.

Makes about 2 – 3 Servings

Printable Recipe

June 21, 2011June 22, 2011

Hannah (BitterSweet)55 Comments

Can’t Stand the Heat

Making the transition back to a summer climate, that elusive warm state that up until recently seemed to exist only in exotic locales, many miles away, has been a bit more jarring than initially anticipated. Yes, of course, I realized that it would someday register above 70 degrees outside, and yes, New England is notorious for its oppressive humidity, but somehow that all slipped my mind as I daydreamed of summer just a month or two ago. Happily glossing over those unpleasant aspects, I somehow envisioned a June and July as the two most perfect months of the year; free of bugs, hot but crisp and dry, and with gentle showers in the evenings to cool things down each night. We’re still just on the cusp of Summer, but already reality has smacked me in the face and set me straight. That ideal summer just doesn’t exist, my dear.

And just as suddenly, the kitchen is no longer the 24/7 hangout, the thought of lighting up every burner and cranking the oven as high as it will go growing less appealing by the day. Anything that can be made in quantity, stuffed into the fridge for later, and eaten cold with no fuss has become my favorite thing on the menu. This means lots of cold salads, primarily, but rarely the leafy, insubstantial sort one might initially envision. I’m talking nutrient-dense, hearty chilled melanges of anything from grains, beans, nuts, tubers, pasta- Anything in the house is fair game when I’m putting together one of these powerhouse one-bowl meals.

Having pledged my allegiance to no one cuisine in particular, what often results is an odd fusion of ingredients and flavors, as this particular riot of colors and textures in a bowl may indicate. Borrowing both an Asian and Mediterranean sensibility, cooked pearl couscous and fresh veggies meet edamame, all married together beneath of light blanket of miso dressing. Refreshing and light but still filling and full of flavor, it’s the kind of salad that’s just as happy being thrown on a plate for a rushed weekday lunch, taking in the glorious AC, as it is being bundled up with care for a picnic on the beach. No matter what Summer throws at you, you’ve got to be prepared!

Yield: Makes 6 - 8 Servings

Mediter-Asian Couscous Salad

Borrowing both an Asian and Mediterranean sensibility, cooked pearl couscous and fresh veggies meet edamame, all married together beneath of light blanket of miso dressing.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Sweet Miso Dressing:

1 Cup Plain, Unsweetened Vegan Yogurt
1/4 Cup Rice Vinegar
1/4 Cup Olive Oil
1/3 Cup White Miso Paste
3 Tablespoons Honey-Flavored Agave, or Amber Agave Nectar
2 Tablespoons Mirin
1 Tablespoon Tamari or Soy Sauce

Mediter-Asian Salad:

1/2 Pound (1 1/4 Cups) Israeli (Pearl) Couscous*
1 Cup Kalamata Olives, Pitted and Sliced
1 1/2 Cups Diced English Cucumber
1 Small Tomato, Diced
1/2 Cup Chopped Roasted Red Pepper
1/4 Cup Finely Diced Red Onion
1 Cup Shelled Edamame (Thawed if Frozen)
1/3 – 1/2 Cup Thinly Sliced Scallions
10 – 12 Fresh Mint Leaves, Chiffonade
1/4 Cup Toasted Pine Nuts

Instructions

First things first, whisk together all of the ingredients for the dressing in a medium-sized bowl, and set aside for the time being.
Moving on to the bulk of the salad, cook you Israeli couscous or couscous blend according to the package, drain (or if it’s meant to absorb all of the liquid while cooking, simply transfer it to a strainer) and rinse under cold water until cool to the touch. This will both help to stop the cooking and get it down to a workable temperature.
Move the cooked couscous into a large bowl, and add in all of the cut veggies, edamame, and herbs. Toss lightly to evenly distribute all of the ingredients. Start by mixing in about 1/2 cup of your prepared miso dressing, mix to incorporate and coat all of the goods, and stir in an additional splash or two until it’s dressed to your liking.
If you want to make this salad in advance, mix in only the initial 1/2 cup of dressing for now, and incorporate the final addition right before serving. Sprinkle the pine nuts over the top to finish.
Store in a large, air-tight container for 3 – 4 days. Separately, the dressing will keep for 7 – 10 days.

Notes

*For this particular rendition pictured above, I used the Harvest Grains Blend from Trader Joe’s, which simply adds some orzo pasta, quinoa, small beans and such into the mix. Pearl couscous is simply more accessible,
in case you don’t have a local Trader Joe’s to raid.

Winners of Books and Breads

Selected by the wise and all-knowing random number generator, today’s pick for who will receive a copy of the Green Market Baking Book is…

The comment belonging to the 11th poster, who happens to be…

VeggieGirl! This gal has definitely got luck on her side, because if I’m not mistaken, this is actually the second giveaway she’s won from this little blog. Stick around as long as she has though, and you’d have a pretty good chance of hitting the jackpot, too. That first win came around 3 or 4 years ago, so she’s certainly been in it for the long haul. Congrats on win #2!

There are no losers here though, because I have a fantastic treat to share with everyone else. Even if you aren’t getting the full cookbook today, you’ll be able to bake your very own tomato bread!

Since it generated the greatest interest, I thought that everyone should have this recipe to share. It really is a winner, and with my small modifications, one that will visit my kitchen many times more.

Yield: Makes 1 Loaf; 10 - 12 Servings

Tomato Bread

Brilliant orange and rust hues embolden this otherwise plain loaf, hinting at the flavor contained within. Subtle sweetness and acidity brightens the soft crumb, allowing the gentle but clear tomato essence to shine.

Prep Time 30 minutes

Cook Time 35 minutes

Additional Time 2 hours

Total Time 3 hours 5 minutes

Ingredients

1/2 Cup Sun-Dried Tomatoes, Chopped
1 15-Ounce Can (1 3/4 Cups) Tomato Sauce
4 Cups Bread Flour, Plus additional as needed
2 Tablespoons Active Dry Yeast
1 1/2 Teaspoons Salt
4 Tablespoons Olive Oil, Plus Additional for Bowl

Instructions

First, soak the sun-dried tomato pieces in just enough hot water to cover, for about 15 minutes, until softened.
Mix the yeast with the tomato sauce and let the mixture stand about 5 minutes, or until it starts to bubble.
In the bowl of a standing electric mixer fitted with the paddle attachment, combine half the bread flour with the tomato mixture and salt, and mix to form a smooth batter. Blend in the olive oil.
Change the mixer attachment to the dough hook. With the hook in motion, add the soaked sun-dried tomatoes along with the remaining bread flour, 1/2 cup at a time, until the dough forms into a rough mass that easily pulls away from the sides of the bowl.
Transfer the dough to a large, lightly oiled bowl and cover it with plastic wrap. Place the covered bowl in a warm, draft-free spot and let it rise about 1 hour, or until doubled in bulk.
Lightly grease a 9 × 5-inch loaf pan.
On a floured surface, roll the dough into a log that fits the pan. Place the dough into the pan and cover it with lightly oiled plastic wrap. Let it rise until the dough reaches a half inch over the top of the pan (about 1 hour).
Preheat the oven to 400°F.
Bake for 35 minutes. If it appears to be browning too quickly after 20 minutes, place a foil tent over the top to prevent it from burning. Remove the bread from the pan and cool on a wire rack. Serve warm or at room temperature.

Notes

Soup Kitchen

Left alone and given half a chance, my daily personal menu could easily be reduced to little more than soups and stews. Quite frankly, it’s incredibly that there’s any savory food that makes it onto this blog besides those more liquid edibles, for as much as I make and eat them! Perhaps its the fact that they often defy recipes, one of their most attractive features in the first place, that my love for soup isn’t properly documented. Experience has shown that whatever you’ve got lying around in the fridge, waiting to be used up, is what tastes best in soup. Truly! The more desperate it is to be used, the smaller the scraps that can find no other culinary destination, they are what you should put in you soup right this moment. Besides, how many people need to be told how to put a mirepoix, some beans, and a handful of spices into a big pot with plenty of water? Even the most inexperienced and reluctant cooks can figure that procedure out, no recipe required. It feels silly to spell it out, and yet, there are some creations that beg to be recorded and shared.

An unlikely combination even in my eyes, I didn’t expect that leftover can of coconut milk to embrace the green, vegetal flavor of asparagus nearly so harmoniously. Brightened with zippy bites of lemon, ginger, and pepper, it’s a departure from my standard soup spicing, and just the breath of fresh air I so deeply needed in my soup routine. Although it may still be fairly basic, I’ve conquered my resistance to sharing what seems simple; A recipe needn’t be complicated to be worth talking about.

Yield: Makes 2 - 4 Servings

Asparagus and Coconut Soup

Coconut milk embraces the green, vegetal flavor of asparagus with surprising harmony within this creamy soup. Brightened by zippy bites of lemon, ginger, and pepper, it’s a departure from the standard soup spicing, and a delicious breath of fresh air suitable for spring.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

2 Tablespoons Olive Oil
2 Medium Leeks, Sliced Lengthwise, Chopped, and Thoroughly Cleaned*
1 Inch Fresh Ginger, Peeled and Finely Minced
1/2 Teaspoon Salt
12 – 16 Ounces Trimmed Fresh Asparagus, Roughly Chopped (About 1 Bunch)
2 Cups Vegetable Stock
4 Ounces Spinach or Other Leafy Greens (Such as Kale, Collards, etc)
1 Cup Coconut Milk (Full Fat, Don’t Skimp!)
Zest of 1 Lemon
Freshly Ground Black Pepper, to Taste
1/4 Cup Finely Fresh Chives and Chive Blossoms, or Scallions
Avocado Oil or Extra-Virgin Olive Oil for Garnish (Optional)

Instructions

Pour the oil into the bottom of a medium soup pot and set it over moderate heat on the stove. Once the oil is hot, add in the leeks and ginger, and sauté for about 5 minutes, until the leeks are soft and the ginger is aromatic.
Sprinkle in the salt, followed by the asparagus and stock. Bring the brothy soup to a boil, then reduce the heat so that it’s at a gentle simmer. Cover the pot and let cook until the asparagus is tender and bright green; about 8 – 10 minutes.
Add the spinach or other greens, and continue to cook just until wilted, only 2 – 4 minutes more should do it.
Turn off the heat and finally incorporate the coconut milk, lemon zest, and pepper. Working in batches if necessary, transfer soup to your blender and thoroughly puree until smooth completely. Alternately, hit it with an immersion blender while still in the pot.
You can either serve the soup right away while still hot, or chill it for at least two hours for a more refreshing blend.
Top individual bowls with chives, chive blossoms, and a tiny drizzle of oil, if desired.

Notes

*Typically, I slit my leeks down the center and then shake them out under cold water until clean, but these were particularly dirty. Thus, I fully sliced them and placed them in a colander with fairly large holes. Tossing them around in the colander under cold water, more of the inner leek was exposed, and I could wash away the excess dirt more easily. Whatever you do, be thorough! These unsuspecting alliums can hold on to a ton of grit, and that will not make for the most pleasant soup.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 602Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 840mgCarbohydrates: 73gFiber: 32gSugar: 21gProtein: 38g

June 8, 2011February 27, 2019

Hannah (BitterSweet)38 Comments

Naturally Sweet and Savory Treats

Sharing a similar seasonable sensibility to my own style of baking, I was attracted to the Green Market Baking Book immediately. As soon as I caught wind of the release, I was entranced; that whimsical yet earthy illustrated cover, charming fabric ribbon, bookmark, and the comforting heft of a hard cover all had me sold. Though not a vegan cookbook, it is one of the few mainstream baking resources that actually provides clearly marked vegan options, a serious plus by me. Less positive was the fact that some recipes actually weren’t labeled as vegan, but in fact were, although such omissions are rather easy to figure out right away. Other options can be converted to use vegan ingredients in a snap, so don’t let those classifications prevent you from enjoying the full scope of this book.

Not only seasonally organized, but also devoid of refined white sugars and flours, those with healthy leanings are sure to appreciate the more wholesome bent to this collection. Rounded out by a guide to seasonal produce and tips for healthier baking, you won’t find outrageous, crazy flavors here, but very down-to-earth recipes. Classics that everyone can appreciate, and gentle twists on standard staples.

Jumping around a bit to get a better taste of its complete offerings, I will admit that I didn’t approach this book entirely in the correct order. Diving straight into the summer section at the lure of a yeasted Tomato Bread, it proved to be a very tasty decision indeed.

Brilliant orange and rust hues embolden this otherwise plain loaf, merely hinting at the flavor contained within. Subtle sweetness and acidity brightens the soft, even crumb, allowing the gentle but clear tomato essence to shine. Deviating slightly from the text and throwing in some chopped sun-dried tomatoes, those rich pieces of concentrated tomato goodness were the perfect addition. Smelling like a full pizza while baking away, all I could think about was grilling up two slices, filled with a handful of vegan cheese… And yet, I found the longest my patience would hold me was to simply slather it with a whisper-thin smear of buttery spread, and eat it straight. Possibly the most tender loaf I’ve made at home, this is absolutely one to revisit in the height of tomato harvest, and perhaps introduce some fresh basil or oregano next time.

Briefly stymied about where to turn next, it was simply a matter of having everything on hand to make the Peanut Butter and Jelly Power Muffins to spur another round of baking. Though I didn’t expect much of them, these simple treats blew me away. Intense peanut and maple flavor sets them apart from other PB+J baked goods, making them a bit sweeter than my average breakfast nosh, but perfect for an addictive after school snack. The combination of textures is what really lends such an addictive quality; That chewy top, fluffy crumb, crunchy nuts strewn throughout, and generous dollop of gooey jam all combine to create a sum greater than their parts. Finished with a good amount of salt for contrast, these simple muffins had a surprisingly mature and complex flavor profile.

Spying the simple formula for Thumbprint Cookies tucked away in the summer section, I easily veganized them by swapping out the butter for non-dairy margarine, and honey for agave. A small pet-peeve but worth noting is the fact that the ingredient list neglects to include any jam, and thus no measurements or even estimates at amounts are given. It turned out that I did not, in fact, have enough jam on hand, and thus had to resort to filling my cookies with chocolate ganache. Oh, what a terrible fate.

Happily, the cookies did not suffer in the least, and perhaps where improved by this chocolatey addition. A bit on the delicate, crumbly side, the texture is similar to a shortbread cookie. Without a filling to hold it all together, I might not go back for seconds, but as a complete assembly, these strike me as a lovely offering to serve with coffee or tea.

While they might not be the most inventive, exciting options on the market, so far each recipe I’ve tried has been a home run. If you’re seeking reliable recipes for sweets that you can feed to your kids (or family, or yourself!) without feeling guilty, the Green Market Baking Book is your new best friend.

Generously provided by the publishers, I have a second cookbook to give away to one lucky reader, too! If these recipes sound like your style, then leave me a comment before midnight on Friday, June 10th, telling me how you’ve made your baking healthier. Do you substitute whole wheat flour? Reduce the sugar? Replace excessive oil with apple sauce? Give me you secrets to wholesome desserts, and you’ll be in the running! Just one comment per person, please, and unfortunately this giveaway is open to residents of the continental US only.

June 6, 2011

Hannah (BitterSweet)82 Comments