BitterSweet

An Obsession with All Things Handmade and Home-Cooked


11 Comments

Cracking the Eggless Code

Through the best of times and the worst of times, wealth and poverty, tofu has always been there. Soft as a pillow around delicate subjects but firm when more support is needed, that trusty soybean block can accommodate the wildest of culinary whims. How many other ingredients can claim such a rich history and vast repertoire of winsome dishes? An indispensable staple beyond just vegan kitchens, tofu has never enjoyed such wide mainstream acceptance before, and yet… Sometimes, simple bean curd won’t quite do. Scrambles, omelets, and fry-ups are top brunch treats, leading both herbivores and omnivores alike still demand more out of their mid-morning meal. Tofu, my dear friend, has finally met its ovoid match.

Follow Your Heart originally rose to fame over four decades ago, pioneering the vegan options for dressings and sandwich spreads, and continues to innovate to this day. The VeganEgg breaks new ground as the only complete whole egg replacer that actually behaves like an egg in both savory and sweet applications.

Tear into the dry mix and you’ll immediately be hit with a wave of familiar sulfurous aroma, the distinct calling card of kala namak. Whisking easily and smoothly into cold water, there’s no need to break out the heavy artillery (or blender) for assistance. The raw mixture may appear awfully thin at first, perhaps even alarmingly so, but all doubts will be instantly erased the minute that golden batter hits a hot skillet. Granted, it takes longer to cook than actual eggs, clocking in at 6 – 8 minutes for a single scramble, it does indeed form soft curds with a slightly bouncy yet creamy texture, easily yielding to the bite. Very mild in flavor, despite the initial aroma, it stays true to form as a good neutral base to build upon.

And build I did. Shakshuka calls for poaching eggs directly in spicy tomato sauce, a classic Middle Eastern preparation difficult to come by with vegan needs. The VeganEgg couldn’t quite hold its form in a pleasing round shape, but firmed up triumphantly in the bubbling red stew. Don’t expect anything as decadent as a rich, runny center, but the overall package is so satisfying, you won’t miss it one bit.

Reviving another previous eggy favorite, Chinese egg drop soup was next on my hit list. Thin ribbons of VeganEgg swim peacefully among the scallions in this simple broth, a flawless dupe for any takeout temptation. Its simplicity makes it the ideal comfort food, enjoyed in sickness and in health, effortlessly converted with a one-for-one swap from the original omnivorous formula.

For greater culinary ambitions, though, I’m delighted to report that tamagoyaki is finally back on the menu again! Lightly sweetened, slowly cooked in a square frying pan, and painstakingly rolled into a savory layered omelet, it’s an essential Japanese dish that can be eaten solo or sliced thin to top nigiri sushi. I haven’t quite mastered the technique, but with such promising initial results, you can bet it’s a recipe I’ll be revisiting, and soon.

But wait- What about dessert, you may ask? Though my approach to baking has never required a straight replacement for eggs, there are definitely a few recipes that don’t quite translate without that essential structure or flavor. Creamy custards such a flan are a perfect example; absolutely doable without any ovoid additions, but not quite the same, and rarely as easy to replicate. The VeganEgg makes the conversion effortless, and adds just the right subtle tasting notes without dominating the dish.

With that immense hurdle cleared, now there’s simply no excuse to reach for any animal products.

Easy Flan for Two

2 Tablespoons Dark Brown Sugar, Firmly Packed
2 Tablespoons Follow Your Heart VeganEgg
1/2 Cup Cold Water
1/2 Cup Non-Dairy Milk
1/4 Teaspoon Vanilla Extract
1/4 Teaspoon Finely Grated Orange Zest

Preheat your oven to 325 degrees and lightly grease two 4-ounce ramekins. Sprinkle 1 tablespoon of brown sugar into the bottom of each ramekin and set aside.

In a large bowl, thoroughly whisk together the VeganEgg and cold water until completely smooth. Make sure there are no lumps remaining before proceeding. Add in the non-dairy milk, vanilla, and zest, and whisk again to combine.

Distribute the liquid mixture equally between the two ramekins, and place them in a larger baking dish. Place this in the oven and pour hot water into the larger dish to reach just about halfway up the sides of the ramekins. This will create a water bath to more gently cook the custards, and prevent them from cracking as they bake.

Bake for 45 – 60 minutes, until set around the sides and top, but still wobbly much like a cheesecake. Let cool completely before moving to the fridge. Chill for at least 2 hours or up to overnight. To serve, invert the flans on individual plates, and enjoy!

Makes 2 Servings

Printable Recipe

Advertisements


4 Comments

All It’s Choc-ed Up To Be

Walk two steps into your average supermarket, corner store, or pharmacy, and you’re liable to trip over a stand of assorted chocolate temptations. The field has grown at an exponential rate ever since the first bite of tempered cacao passed through discerning lips, and that explosive growth shows no sign of slowing down. It’s impossible to keep up with all the new varieties proliferating from old favorites, let alone stay in the loop about fledgling brands. Any reasonable person can at least appreciate a good square of chocolate, so it doesn’t take much to explain the steady upward trend.

Valentine’s Day is a particularly good excuse to single out some exceptional chocolate options, should you need a reason to indulge in the first place. Gourmet truffles represent the height of the art form, but for the more casual chocoholic, a whole world of superlative bars now exist within easy reach, right on shelves alongside more accessible sweets.

Better known for their whole grains, Alter Eco has colored countless meals with their rainbow of quinoa options, but also pours that same passion for quality into their chocolate molds. Carefully, consciously sourced in order to support the farmers and workers contributing to every step of the process, it’s a brand I feel especially proud to call local to the San Francisco bay area. They truly put their money where their mouth is… In between bites of luscious cacao, of course.

Not all their confections are vegan, but the dairy-free options are so dark, rich, and deeply satisfying that it’s hard to understand why they would need such a crutch at all. Look no further than the Quinoa, Mint, and Orange varieties to see for yourself.

Move over Crunch and Crackle! The most unique option of the three, popped quinoa offers all the crispy texture you love, with the sophisticated, slightly bitter chocolate you crave. Just sweet enough to take the edge off, it’s the darkest of these three, which makes even a tiny shard quite satisfying. The quinoa adds very little flavor, but big visual and textural impact. You get all the whimsy of a childhood classic but with serious chocolate taste.

Mint chocolate is perhaps one of the most perfect flavor marriages in my mind, and this rendition does not disappoint. Luscious herbal aroma perfumes the air as soon as the seal is broken, revealing a flawlessly molded bar. Tempered to a crisp snap, it has a smooth, creamy melt with a refreshing, bright, but not overpowering undercurrent of mint. Well-balanced sweetness highlights the fresh flavor while rounding out the chocolate profile.

Substantial, chunky pieces of candied zest immediately gleam across the surface of the orange twist bar. Subtly smoky, woodsy chocolate lends a more earthy essence to contrast with the bold taste of citrus. The orange itself is relatively subdued, but still clean and fresh. Those whole pieces are the best element, adding a bit of chew and excitement into the experience.

Even bad chocolate is generally pretty good, but with so many exceptional options to choose from now, why settle for second rate? It doesn’t need to be a special occasion to indulge in any of these delights.


19 Comments

Embracing Imperfection

Rarely do New Year’s resolutions resonate with me. Striving to improve one’s health, wealth, or general shortcomings are admirable goals, but the annual effort always feels so contrived. The calendar shouldn’t be the push for these efforts; as is proven year after year, that reminder typically affects change for a month, at best.

2017, however, already seems different. High on my list of personal ambitions is to let go of the perfection fallacy and embrace the beauty in all that is conventionally deemed “ugly.” Beauty is truly in the eye of the beholder, and I’ve found a whole lot to love in the trend towards buying otherwise unloved, ugly produce. Lemons with blemishes; apples that are too small to meet a buyer’s standards; gnarled carrots that refuse to stand up straight. Otherwise delicious fruits and vegetables are discarded in favor of their immaculate, but often tasteless, brethren.

Imperfect Produce is making big waves in the supply chain to change all that. Delivering boxes on demand directly to consumers’ doors across the bay area, they’ve only been in operation for a little over a year and have already rescued well over 750,000 pounds of otherwise wasted food. Those numbers are no small potatoes (although they have plenty of those to share, too) and promise continue growing at a rapid pace, as they’ve recently announced plans to expand into Los Angeles.

This is where I need to go off script and say that this is not a sponsored post and I did not receive anything for free. I was simply inspired by the mission of this once-small startup, and am beyond thrilled to spread the Imperfect Produce appreciation. When I realized that their warehouse was just a short walk away, I high-tailed it out there to see where all the ugly goodness comes from, and I was welcomed with open arms.

Browsing through the line of workers busily packing food into their designated compostable boxes, the real tragedy is that among the immense stacks of produce, I could hardly pick out any truly unsightly specimen within. Perhaps it’s a case of excess supply or insufficient demand, but some of these were truly stunning edible gems, deemed unfit for sale for reasons no ethical eater could comfortably stomach.

Resolve to do more for the local community, your diet, and your bank account by simply eating uglier. You’ll spend a fraction of the cost that these fruits and vegetables would otherwise command at conventional grocery stores, and better yet, you’ll skip the lines at checkout. If that’s still not enough to convince you, go ahead and take 50% off your first box with the code “SPOON” at checkout. Pick exactly what you want from the current seasonal offerings and trust that no matter what it looks like, it will always be brilliantly fresh and delicious.

The delivery range is limited to us lucky Californians at the moment, but I think the overall message is one we can all get behind for the coming year. Celebrate all of life’s imperfections, no matter what form they may take.


14 Comments

Dreaming of a White Chocolate Christmas

Gleaming in the early morning light, bright and luminous as freshly fallen snow, white chocolate is an irreplaceable staple for the holiday baker. Generous pans of fudge, slabs of peppermint bark, and boxes of cookies all shimmer with these sweet morsels, unrivaled in their versatility for ornamentation and flavor enhancement. The trouble, as every careful shopper knows, is that mainstream options contain far more dairy than cacao. White chocolate gets a bad rap for precisely this reason, to say nothing of the waxy hydrogenated oils that often bind the whole sugary messes together. While relatively limited vegan options exist on the market, the tides are slowly changing.

Homemade options are always a treat, and you’ll find boutique bars aplenty online, but what I’m talking about today are genuine chips, capable of holding their own in any dessert rather than functioning simply as a treat to eat out of hand. Right now, there are two types of vegan chocolate chips: Those that are good for melting, dipping, and drizzling, and those that maintain their shape, more resistant to the heat of the oven.

The newest chip off the block is somewhat revolutionary; 100% organic, no hydrogenated oils or questionable fillers in sight. Cocoa butter, rice milk powder, sugar, and vanilla are the only things that go into Pascha Chocolate‘s new rice milk white chocolate chips. For the obsessive label-readers or highly allergic eaters, this stuff is heaven-sent. Flatter than the traditional snowy peaks of conventional chocolate chips, they’re more like crisp white disks, ideal for melting down into creamy cacao creations.

Mildly flavored, they don’t beat you over the head with sweetness, but whisper gently of vanilla with a subtle buttery undertone. This nuanced approach is perfect for crowning more aggressively flavored baked goods, like these gingerbread bars pictured above, cutting their intensity without detracting from the overall experience. Although their more delicate composition means they’re more likely to pool and puddle when faced with a trip through the oven, they’re perfect for turning into white ganache or icing once your treats are fully baked. For your highest quality option with the cleanest label, Pascha Chocolate is your one and only choice.

If you’re craving a smattering of white chocolate freckles throughout your cookies or cakes, however, you still have one great option! While there are a few white chips out there designed for the kosher crowd, most of those taste of little more than wax and sugar, entirely eschewing cocoa butter and thus losing the essence of this simple sweet addition. Not so with the White Chocolate Chips offered by Chocolate Emporium. These are the little morsels of pale cacao goodness that I’ve been buying (and hoarding) in bulk for years.

Although they’re stubbornly resistant to melting down smoothly, that quality serves them perfectly for baked applications. They have a slightly softer chew right out of hand, but somehow manage to hold their own in the face of a 350 degree inferno. Their flavor would be described as subtle at best, but their main function should be to add sweetness, creaminess, and color contrast anyway.

When the chips are down, these two are your very best bets, and both should have a place of honor in your kitchen year round. Vegan white chocolate is still something of a rarity, so these sweet treats will undoubtedly elicit astonishment, wonder, and awe- Not to mention hunger.


13 Comments

Short, Sweet, and Sharp

This is not a gift guide. To call it as much would be self-congratulatory exaggeration, promising far greater shopping insights than such a short list could deliver. The truth of the matter is that every year, I dream of highlighting my favorite products, sharing them far and wide, but every year I find that proposition entirely overwhelming. A serial online shopper, I’m guilty of stuffing my virtual cart all year round, amounting to scores of marvelous new finds that go entirely unsung, despite best intentions.

Besides, I’m not about to declare how you should be spending your hard-earned money, whether it’s on gifts for loved ones or yourself. Rather, this is just a short, sweet, and sharp round up of just the latest things I’m loving, and think that you might enjoy, too.

Short: Microplane has become synonymous with the product they’ve innovated, and for good reason. They continue to produce the incontrovertibly best tools for removing zest in short, attractive, and flavorful little strips, but that doesn’t even scratch the surface of their range. All graters are not created equal, and now that Microplane offers a wide variety of shredding textures through their attractive Master Series, I could never go back to my cheap dollar store stand-in. From fine to extra coarse, these sharp tools are a simple but drastic upgrade for anyone who likes to zest it up in the kitchen.

Sweet: Opening up this box on Christmas Day really would be pretty magical for recipients of any age. Custom made to your tastes, the Magic Candy Factory lets buyers pick out flavors, shapes, and glittery finishes to fabricate their very own 3D-printed gummy candies. All vegan, delicious, and beautifully rendered, this just might be the big winner of the gift giving season. After all, who could ever be disappointed by a mango-flavored, sparkling, gummy octopus?

Sharp: They say you should never give a knife as a present because it will sever your relationship with that person, but I’m not buying it. I am, however, buying this W├╝sthof Epicure 9″ Double-Serrated Bread Knife, which cuts through even the toughest crusts just like… Well, you know. Those pointed teeth really dig right in and create clean slices with little effort. Leave your dull knife in the dust and consider upgrading your current arsenal with this well-balanced blade.

Now tell me, what are you currently loving, coveting, and craving? There’s always space for more on my wish list…


16 Comments

Keep Calm and Shop On

The array of online retailers available for 24-hour, worldwide, no holds barred means all of your shopping whims can become downright dizzying after just a few cursory searches. Such a wealth of options should be a boon to the average consumer, seeking the best deals and widest selection, but the incessant promotions seem to pull in all directions at once. Overwhelmed rather than empowered, I find myself simply closing my browser and walking away more often than not, too frazzled to make a purchase for even the simplest of needs.

Seeking to filter out the extra noise, I’ve found true solace in the less celebrated, smaller virtual retailers, offering only items that meet a higher standard for quality. That means only vegan products can make the cut, to say nothing of the longevity, versatility, and visual appeal of the items themselves. She Is Worth It is a rising star in this field. If you haven’t yet surfed over to this shining outpost of cruelty-free goods, get ready to watch your wish list grow.

Offering products that are kind to the animals and your wallet, She Is Worth It features just three focused categories of top notch products: Cosmetics, bags, and sunglasses. For the indecisive or merely undecided, this selection makes shopping for a loved one with discerning tastes easier than ever, since you can’t go wrong with any of the options.

Don’t forget to treat yourself while you’re there! As my travels demand a wider variety of bags, I’ve indulged myself in some more stylish carry ons, which is why I was irresistibly drawn to the gorgeous quilted faux-leather backpack above. A rotating selection of items means that this particular option is no longer available, but even more dazzling purses, clutches, and handbags have been added to take its place.

As a special holiday treat to readers, She Is Worth It and I have joined forces to offer a mini shopping spree to one lucky patron. The winner can select either one beauty product or pair of sunglasses, just for giving this new online retailer a shot. Please visit the GIVEAWAY FORM HERE to log your entry, and don’t forget to start shopping now! The holidays aren’t too far away, after all…


9 Comments

Spread Hope

Once relatively unheard of in the US, the popularity of hummus has risen to astronomic new heights within the condiment hierarchy. Now rivaling longtime champions ketchup and salsa for top honors, it’s more noteworthy when you can’t find this beloved dip at any establishment selling food. No where is the craze made clearer than in the mainstream marketplace, where even corner store bodegas are likely to carry at least one or two brands. For that matter, there’s a good chance you can even scrounge up a package of the creamy chickpea puree at your local drug store, right alongside the emergency rations of plain saltine crackers and white bread. It’s impossible to escape, as if anyone would ever want to, but such an overwhelming abundance of options does make it challenging to weed out the winners and losers in the field.

Hope Hummus sets itself apart from the pack by blending up unique yet approachable flavors that offer a delicious departure from the average bean dip. Sure, there’s still the austere plain and garlic options for the traditionalist, providing a solid standby for the pickiest palates, but greater gustatory adventures await the more intrepid eater. Heat things up with Thai Coconut Curry or Sriracha hummus, or explore new territory entirely with sweet Dark Chocolate hummus.

Though I can’t claim to have experienced the full range of inventive combinations, it’s only a matter of time before I can hunt them down, since my initial experiences have proven so gratifying. Picking favorites is never easy, but I need to give a special shout out to the Kale Pesto hummus, which combines everyone’s favorite leafy green superfood with basil pesto, lending vibrant, fresh flavor to this coarse blend. Primed for any party platter, it also strikes me as a promising candidate for enlivening creamy pasta sauce or topping a bowlful of piping hot tomato soup. Speaking of hot, Spicy Avocado hummus lights a smoldering savory flavor with piquant jalapeno peppers, tempered by creamy avocado. Though not nearly a five-alarm fire, it certainly boasted a well-defined spice that would appease any heat seekers in the crowd.

In this booming category, surprisingly few variations can be found on the classic staple, despite increasing demands. Hope Hummus is one company clearly thinking outside the plastic tub while always emphasizing high quality, organic ingredients. For a quick fix snack, consider branching out and trying their fresh twists on hummus next time.