Category: Food

Free for the Baking

Releasing a cookbook out into the wild is much like what I imagine sending off your child to their first day of school would feel like. Anxiety is the first feeling that flutters in my chest, because they’ve never been on their own before. Without the conscientious oversight of their mother, who knows what might come flying out of their mouth, especially given their rapidly expanding vocabulary? And what if the other kids don’t see what a loving parent does, and can’t accept them for both their gifts and flaws? What if they face rejection, and can’t make friends?

Of course, a book is not something that needs to be consoled after a bad day on the shelf, nor will it come home beaming with a winning smile, bubbling over to share all of the wonderful adventures and exploits it went on with new buddies. That, my friends, is where I need you. How is my baby doing? Is it minding its manners? Making positive contributions to the class? I sure wish they printed these things with blank progress reports included.

In an effort to continue gathering more opinions, and above all else, spreading the sweetness, I can hardly keep from handing out my whole personal stash of hard copies. So I won’t fight it; I want you to have my book, in your hands and your kitchen! No follow-up reviews are required of the winner, but certainly would be appreciated.

If you’re interested in securing yourself a free copy of Vegan Desserts, just visit this thread on the PPK boards, wherein I’ve posted the full listing of included recipes. Browse through the titles at your leisure, and tell me: What is the first thing you want to bake when you get the book? What catches your eye? Is it the ever-popular Mint Chocolate Macarons?

Or perhaps one of my favorites, the Watermelon Bombe?

Whatever it is that strikes your fancy, just tell me about it in the comments! Please, only one comment per person, on THIS POST and not the PPK boards, left before midnight EST, May 18th. There is to be one winner, to be announced shortly thereafter. I’m very sorry to put a limit on this one, but since I can’t spring for international shipping with such a heavy book, I’m afraid that the contest is restricted to residents of the US only.

Hannah (BitterSweet)258 Comments

Age is Just a Number

Aside from the benign lumps and gently clouding eyes, my darling puppy really isn’t showing her age, and is greeting the oncoming years [for the most part] with grace, just as any mature woman should. If you ask me, she doesn’t look a day older than 8. One would never guess that my little sweetheart has just turned 14 years old a few days ago!

Can you believe it? Supposedly, that’s 98 in dog years; Quite the milestone, indeed. While I would have loved nothing more than to make a big to-do about the event, and fuss over some elaborate treat for the birthday girl, that was simply not in the cards this time around. Between the book release, final exams, and a couple new projects still up my sleeve, it’s been challenging just tending to Isis’s everyday needs (such as letting her outside and then inside 50 times straight, refilling her water dish, and repeating that cycle over and over until the sun goes down.) However, I couldn’t let the day pass without some sort of special snack…

Think of a popsicle without a stick, made especially for the canine palate, and you’d have the Pup-sicle! Peanut butter-flavored, with a sprinkle of ground flax seeds for nutrition, this is one chilly treat that will be even more of a hit in the hot summer months. I can’t share the recipe just yet, as it has something to do with one of those upcoming projects I mentioned… So stay tuned for more details!

Ever cautious, Isis took a few preliminary licks when presented with this birthday gift…

…And quickly deeming the frozen biscuit not only edible, but highly tasty, she happily wolfed it down in a few large bites.

Happy Birthday, Isis- We’ll just have to celebrate the next one twice as much!

Hannah (BitterSweet)45 Comments

Coconut Oil Craze

No longer seen as the evil cholesterol killer it was once billed as, coconut oil has been practically reborn within the span of a year, now sitting proudly in health food stores right along with the other miracle cures and potions. Though I don’t quite buy into the whole craze, it always struck me as being every bit as worthy of the limelight as any other plant-based cooking fat, so congratulations to the coconut for its sudden redemption. The real difference for me comes not in the perception, but in the choices. Once upon a time, few sources for a high quality, food grade option existed, and now the marketplace has been flooded by a veritable downpour of tropical cooking fats, each one touting at least one or two of the latest buzz words: “Unrefined,” “Organic,” and “Fresh-Pressed” are popular slogans, each bottle chanting nearly the same health mantra at exactly the same volume. So, what’s a curious cook to do? Start tasting, of course.

Kelapo is a new brand to me, but when they offered me a sample, I was very much intrigued to see how it would compare to my standby, Tropical Traditions, which can conveniently be ordered in bulk, at very reasonable prices. Unassuming at first glace and looking very much like all of the other solid, white bricks available these days, I wasn’t expecting any revolutionary discoveries within the rotund twist-top jar. And yet, that first spoonful surprised me- Instead of scraping off shards of completely hardened oil, that flimsy wooden spoon slipped right in, yielding a dollop of creamy oil as soft as (non-dairy) butter. Already, I could see the new possibilities.

Slathered on toast and unadorned, this could be the new breakfast staple everyone will be talking about. No kidding, that subtle but sweet nuttiness adds richness beyond just fat, and amazingly, it actually spreads at room temperature with no muss or fuss. Though the flavor is admittedly comparable to most other coconut oils, it’s the consistency that really sets it apart.

Craving a classic movie-theater style tub of popcorn, it’s practically a matter of luck that most theaters have been popping their kernels in the tropical stuff for decades, and that same flavor is so readily available at home now. With a light sprinkle of fine sea salt, a handful of coconut oil-popped corn is quite a treat, movie night or not.

Not content to leave such a versatile ingredient alone, it struck me as the perfect start to a rich caramel sauce, ideal for topping everything from ice cream to cake to waffles. The experimentation certainly won’t end right here, but for now, I think I have a naked stack of pancakes and a big jar of this golden elixir to attend to…

Yield: 2 Cups

Coconut Caramel Sauce

Coconut Caramel Sauce

Classic caramel sauce made dairy-free with rich coconut milk and coconut oil.

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • 1 1/4 Cups Granulated Sugar
  • 5 Tablespoons Light Agave Nectar
  • 2 Tablespoons Water
  • 1 Cup Coconut Milk
  • 1/3 Cup Coconut Oil
  • 1 Teaspoon Ground Ginger
  • 1/2 Teaspoon Salt
  • 1 Teaspoons Vanilla Extract

Instructions

  1. In a medium sauce pan with high sides, combine the sugar, agave and water, and set over moderate heat. Allow the sugar to dissolve completely and continue cooking gently without stirring. Swirl the pan gently to keep the contents moving, as necessary.
  2. Meanwhile, heat the coconut milk, oil, ginger, and salt together in a separate pot, just until the mixture comes to the brink of boiling. Set aside.
  3. Now is the time to pay full attention to the pot of sugar. You should see caramelization starting to occur slowly, and at that point, you should keep swirling the contents of the pot fairly steadily to get even browning and prevent burning. Continue cooking until the liquid sugar is a deep amber brown just barely beginning to smoke, and very quickly pour all of the hot coconut milk in to stop the caramelization. Stand back slightly when you do this and make sure your face is not right over the pot, as this can sputter and spit quite severely- Be careful!
  4. Once the bubbling subsides, stir gently and cook for a minute or so longer, as the sugar on the bottom may briefly solidify. Stir just until the mixture is fully combined and liquefied, and turn off the heat. Incorporate the vanilla, and let cool briefly before serving, or transferring to glass jars for storage.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 292Total Fat: 15gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 137mgCarbohydrates: 40gFiber: 0gSugar: 39gProtein: 1g
© Hannah Kaminsky
Cuisine: American / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)44 Comments

Why Not?

Food in general and sweet treats in particular can become so closely correlated to certain special occasions, that it can suddenly seem as though one can not exist without the other. While I would agree that no, it is absolutely not Hannukah without latkes, or Thanksgiving without pumpkin pie, what can be said for the other side of the coin? What about the non-holiday, any-old-day, random need for latkes or pumpkin pie? Would it throw the Earth off its very axis to indulge that impulse every now and then? Is it selfish? Unnecessary?

One of the many reasons why I love holidays, all holidays, is because they give us a reason to pause and simply celebrate. Much of the time, I couldn’t care less about what the actual significance is, where it came from, or why we remember it, but the mere opportunity to do something fun and special is all I need. Thus, I present to you an any-old-day treat, with no particular import, meaning, or curious back story. They’re just good cookies, and they’d be good today, tomorrow, Mother’s Day if you truly need a good excuse, or whenever. Because really, why not?

Happy Friday- Go ahead, celebrate the weekend!

Yield: Makes 2 Dozen Cookies

Fudge-Mallow Cookies

Fudge-Mallow Cookies

Super chewy, chocolate, and packed full of gooey marshmallows, these cookies are perfect for any ocassion, and no special ocassion in particular. This crowd-pleasing combination will always be a hit.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 1 Cup Vegan Butter
  • 1 Cup Granulated Sugar
  • 1 1/2 Tablespoons Molasses
  • 2 Cups Whole Wheat Pastry Flour, or White Whole Wheat Flour (or All Purpose, if You Fancy)
  • 1/2 Cup Dutch Processed Cocoa Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup Semi-Sweet Chocolate Chips
  • 5 Ounces Vegan Marshmallows, Chopped to About Raisin-Sized Pieces
  • 1 Teaspoon Vanilla Extract

Instructions

  1. Preheat your oven to 375 and line two baking sheets with silicone baking mats or parchment paper.
  2. In your stand mixer, cream together the butter and sugar, beating thoroughly until fluffy. Add the molasses and mix until fully combined, scraping down the sides halfway through processing as it tends to stubbornly hide in lumps away from the beater.
  3. Combine the flour, cocoa powder, baking soda, and salt in a separate bowl. Toss in the chocolate chips and chopped marshmallows, making sure that everything is coated in flour so that the mix-ins don’t just clump together.
  4. Add the flour mixture into your mixer, and slowly turn the motor back on so that the dry goods don’t go flying. Pour in the vanilla, and turn up the speed to medium-low, mixing until everything is combined. It may take a minute or two because this is a very stiff dough, but be patient and resist the urge to add liquid!
  5. Scoop out about 3 tablespoons worth of dough per cookie, either with two spoons or an ice cream/cookie scoop, and drop them onto your prepared baking sheets, allowing plenty of room for them to spread- No more than 9 per sheet. Trust me, these things end up expanding like crazy.
  6. Flatten the tops lightly with the palm of your hand, and bake for 8 to 12 minutes, until the cookies are no longer shiny and firm around the edges. Remove them from the baking sheet immediately and allow them to cool.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 254Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 176mgCarbohydrates: 39gFiber: 3gSugar: 16gProtein: 5g

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: American / Category: Cookies and Bars

Hannah (BitterSweet)21 Comments

They’re Here…

No, not the poltergeist, but the books! My books! After laboriously dragging each 50-pound carton in through the front door, it felt so surreal to slice open the packing tape and see the fresh print staring back at me. Those same photos and words that I sweated over, painstakingly tweaked and fine-tuned for what seemed like a lifetime… Well, it all hasn’t quite sunken in yet, but it is completely thrilling. The delivery of those heavy texts is easily the most rewarding part of the process thus far, hopefully to be trumped still by happy bakers and satisfied sweet tooths (fingers crossed!)

This means that if you’ve pre-ordered, I am so grateful for your support, and your copy should be arriving on your doorstep shortly! Please, let me know what you think- Drop me a line, or consider leaving a review on Amazon.

And like most cookbooks and books in general, errors and omissions have already been spotted. Nothing major, not to worry, but I’ve started up an errata page to keep anything straight. If you should spot anything else out of place, don’t hesitate to say so.

In book-related events, if you happen to be in the New York area this weekend and want a signed book or some fabulous baked goods for a good cause, do not pass go, do not collect $100, but head straight to MooShoes on May 1st. Come celebrate both the release of Vegan Desserts and the World Wide Vegan Bake Sale. There will be tons of incredible sweet treats, in addition to a few selections from my book, so you can quite literally get a taste of the recipes within.

In case you can’t make it, the following Saturday, May 7th, I’ll be signing books and handing out samples at the Barnes and Noble in Westport, CT, starting at 1:00.

Coming right up after that on Sunday, May 15, you can find me hanging out at the Veggie Pride Parade in NYC, doing something similar yet again. So come, dress up like a carrot, and get yourself a book!

Many more opportunities to meet me and eat free food will be scheduled in soon, so stay tuned! And of course, Happy Baking!

Hannah (BitterSweet)51 Comments

All-Purpose Eats

Patience is not one of my strengths, as any members of my family could attest, and this painfully slow, barely visible advancement of spring is driving me mad. Bolting up and out of bed upon spying little green buds through my bedroom window, I race downstairs to assess the weather… Only to discover yet another clammy, grey morning laying in wait. Feeling thoroughly ambushed by this disappointment, it’s difficult to know how best to displace that negative emotion. Typically taking to the kitchen and channeling frustrations and joys alike into something edible, the lack of seasonal produce has made even that a daunting task at times. So, let’s talk about season-less food, because it’s not all frozen or found in an aluminum can.

One could argue that potatoes are best harvested in the cooler months, but unlike so much other produce, these tubers keep so well and for so long, that they’ve effectively lost their seasonality through modernization. Unless you’re growing your own spuds (and more power to you, in that case) anyone and everyone should have easy access to dozens of varieties, all year round. Having them at the average cook’s disposal for 365 days of the year has led them to morph and mutate into dishes appropriate for any occasion, hot and cold, rich and light- You name it, there’s a potato for that.

And so I land at the recipe, with what some might find a boring, nothing-special baked potato. However, I have yet to meet a single soul who could claim to dislike such a dish, so that sounds pretty darned special to me. The real take-away from this piece though are the tofu croutons. If nothing else, ‘taters or not, you’ve got to give those crispy, savory, and somewhat salty little toppers a go. Plus, if you happen to be lucky enough to enjoy a more cooperative spring, you could just as well pile them on top of fresh, seasonal salads. As for me… I’ll just keep enjoying those potatoes a bit longer.

Yield: Makes 4 Servings

Loaded Baked Potatoes with Tofu Croutons

Loaded Baked Potatoes with Tofu Croutons

There's no wrong way to bake a potato, but the crispy, savory tofu toppers really turn the humble spuds into a memorable meal.

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

Ingredients

Crispy Tofu Croutons:

  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • 1/4 Teaspoon Salt
  • Pinch Freshly Ground Black Pepper
  • 1 14-Ounce Package Extra-Firm Tofu, Drained and Pressed for 30 Minutes

Baked Potatoes:

  • 4 Medium Baking Potatoes, Such as Russet
  • 1/4 Cup Olive Oil
  • 1 – 3 Tablespoons Unsweetened Soy Milk
  • 1/2 Teaspoon Salt
  • Pinch Sweet Paprika
  • 2 Scallions or a Handful of Fresh Chives, Thinly Sliced
  • 1 Cup Roughly Chopped Steamed Broccoli
  • 1/2 Cup Roughly Chopped Roasted Peppers
  • Vegan Cheddar “Cheese” (Optional)
  • Avocado, Diced (Optional)

Instructions

  1. Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil.
  2. In a resealable plastic container, combine the oil, soy sauce, vinegar, salt, and pepper, and stir well.
  3. Cut your tofu into very small cubes, about 1 cm each, keeping them as uniform as possible to ensure even baking. Place them in the container with the marinade, seal the container, and shake gently to coat the cubes in the mixture. Let rest until the oven comes up to temperature.
  4. Transfer the tofu cubes and excess marinade to your prepared baking sheet, and spread them out into one even layer. Bake for 60 – 75 minutes, stirring every 20 minutes or so, until evenly browned.
  5. Meanwhile, prepare your potatoes by washing them and cutting a slit into the top of each, to vent the steam. Place them in the oven alongside your tofu, and check for doneness at about 60 minutes. The
    skins will be slightly crispy, and they should be fork tender on the inside.
  6. Let the potatoes cool for at least 10 minutes, and then scoop out the insides, leaving a thin layer of potato around the skins so they don’t collapse. Place them in a medium bowl, along with the olive oil, 1
    tablespoon of soy milk, the salt, and paprika. Use a potato masher or fork to break up the potato and incorporate the other ingredient. Don’t overdo it, a little bit of chunkiness is perfect! If necessary, add more soymilk until it reaches your desired texture, and then add in the scallions, broccoli, and roasted peppers. Mix well to combine. Spoon the mashed potatoes back into the skins, and top with the tofu croutons.
  7. Finish off with a sprinkle of vegan “cheese” and/or diced avocado, if desired.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 574Total Fat: 36gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 7mgSodium: 931mgCarbohydrates: 48gFiber: 11gSugar: 5gProtein: 20g

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 estimates.

© Hannah Kaminsky
Cuisine: American / Category: Salads and Sides
Recipe originally written for Nasoya tofu

Hannah (BitterSweet)24 Comments