An Obsession with All Things Handmade and Home-Cooked


Hospitality in the Green Mountain State

Embarking upon my wild adventure to the birthplace of Ben & Jerry’s, it was a given that there were be numerous sweet samples to entertain my taste buds over the following days, but I could have never anticipated the delights that awaited me beyond the industrial freezer case.

My first taste of Vermont came in liquid form, with a tall, bubbly Maple-Sage Tonic, furnished by Juniper Bar & Restaurant and savored in front of the roaring fireplace at the Hotel Vermont. The partnership between these two establishments proved to be a seamless marriage of efficiency and harmony time and again throughout my short stay.

Perusing the typical menu online, there were clearly one or two default meatless options on offer, but nothing to indicate the level of culinary finesse we were soon to encounter. Developed specifically for the Ben & Jerry’s blogger gathering, the chef went above and beyond the call of duty. Greeting us with a lavish welcoming dinner served up family-style, it was dangerously tempting to spoon out a second or third generous helping of every dish.

Ideal for the plummeting winter temperatures outside, the coconut stewed tofu with kaffir lime and peanuts was a top pick, rich and hearty, yet crafted with incredible artistry. The bright citrus notes shone through the coconut broth, infusing each tender cube of tofu thoroughly. Though the seitan cassoulet with cattle beans and celeriac won’t win any beauty contests, it was probably my favorite course of the evening. Bearing incredible depth in each creamy, comforting bite, it was a study in umami that I couldn’t get enough of. It’s exactly the kind of elevated home cooking that I crave after a long, trying day of travel.

I can’t go without mentioning the show-stopping dessert. Despite being absolutely stuffed on savories, I shamelessly devoured every last crumb of the tender chocolate layer cake. Smothered with a rich coat of ganache, nearly solid enough to qualify as a solid bar of chocolate by itself, the flaky sea salt and chopped pistachios on top truly did gild the lily… But I wouldn’t complain about their inclusion, to say the least.

By the end of the trip, I wanted to set up permanent residence in that plush queen-size bed. It wouldn’t have been difficult either, considering the positively luxurious room service menu offered specifically for all of us alternative eaters staying the night. Never before have I experienced the true decadence of a chef-prepared morning meal delivered right to my bed, and let me tell you that even against the impossibly idealized picture painted in so many movies, the real life experience exceeded all expectations. There’s something unspeakably luxurious about having someone else make even a humble bowl of oatmeal with almond milk and maple syrup for you, no matter how uncomplicated the task may be. Even now, looking back on all the incredible bites I enjoyed throughout this crazy adventure, it’s those quiet moments wrapped up in the soft bed sheets with a cup of hot coffee by my side that I genuinely crave the most.

Ordinarily, I wouldn’t go out of my way to highlight an establishment that doesn’t readily advertise their prowess in vegan cooking, but these offerings were each so outstanding that it’s absolutely worth the extra effort of making a special request. If you’re booking a room with Hotel Vermont or making dinner reservations at Juniper, let either of these fine establishments know in advance, and you can rest assured that you’ll be well taken care of.

This post was is sponsored by Ben & Jerry’s, but all content and opinions are entirely my own.


Ben & Jerry’s – The Inside Scoop

Blinking sleepily, stupidly at the gate, it took a full ten minutes for the meaning of the digital scrawl to sink in. My cross-country, red-eye flight had been further delayed, now rescheduled to depart sometime in the predawn hour of 2AM. A punishing schedule already awaited me upon arrival, complete with a second plane to catch and events lined up from the moment the wheels hit the tarmac. For all this tumult, I would only be in Burlington, Vermont for a two days all told. What on earth could possible be worth that kind of suffering?

Ice cream. And not just any ice cream, but Ben & Jerry’s new 100% vegan line of almond milk frozen desserts. It’s the one food news story that the whole world is buzzing about lately, omnivorous or otherwise, and I was given the rare opportunity to see the birthplace of this extraordinary creation.

Though the dead of winter would be my last choice for when to visit this picturesque east coast town, the white carpet of snow and cozy blanket of clouds were not without their charms. If only I had an extra day, or perhaps even an extra hour, I would have loved to explore the myriad vegan restaurants just around the corner, but I was here on a bigger mission.

Along with a select group of exclusive, top drawer food bloggers, I was treated to an incredible adventure in the Ben & Jerry’s factory and test kitchen. Our main objective, of course, was to get the goods on the buzz-worthy new pints, developed both for the sake of hungry customers demanding dairy-free options, and to decrease the deleterious environmental impact that goes along with milk production. It was made very clear that these four initial flavors are only the beginning of that pursuit. Although it took 3 years and between 70 – 90 trials in development, there are promising hints that pending the success of this launch, we may eventually have even more flavors tempting us on store shelves.

Delicious and ambrosial as the tasting session was, my highlight of the trip was getting the opportunity to play around with the almond milk base to fabricate a “limited edition” frozen dessert. So exclusive that you will never see it in production, it was still a joy to mix up a big batch of the creamy concoction with any and all the chunky mix-ins my heart desired. Working in teams, my group was responsible for unleashing the “Drunk’n Pumpk’n Pie” upon the party, complete with toasted marshmallows, graham cracker crust pieces, and a generous splash of bourbon. Each spoonful had a whole lot of spirit, but alas, it was no match for the truly superlative “Southern Roots” dreamed up by the competition.

Ben & Jerry’s, if you’re listening: Please put this one on the official line up! Outrageously thick ribbons of caramel swirled through every square inch of the creamy peach bourbon jam base with a hint of cinnamon, intertwining with crunchy chunks of toasted pecans. Within our small, secret sampling society, this creative and unabashedly indulgent mix was a hands-down winner.

But… What about the REAL dairy-free offerings now hitting grocery store shelves and scoop shops nationwide, you ask?

For the full scoop on the flavors themselves and my personal tasting notes, head over to my official review on Go Dairy Free.

This post was is sponsored by Ben & Jerry’s, but all content and opinions are entirely my own.


For the Love of Chocolate

Chocolate is a gift that is always in style, matches with everything you already own, and always fits. It should come as no surprise that it’s the Valentine’s Day token of choice, ranking well above the typical flowers, cards, and unintentionally tragic stuffed animals. Let’s keep it that way, and let’s keep it classy, folks. No dollar store mockolate to show your sweetheart how bad you are at planning ahead, please. Considering the explosion of high-quality options now on the market, there’s no excuse not to go the extra mile to seek out something special. Those efforts to find a truly transcendent box of cacao decadence will be repaid in full with just one bite.

Amore di Mona is part of the new wave of contemporary chocolatiers that stands apart from the rest. Committed to producing exceptional treats that can be enjoyed by all, every exquisite morsel they produce is vegan and gluten-free.

Even the gold wrapping and immaculate box of the Connoisseur Collection exudes opulence and indulgence. It’s clear from square one (no pun intended) that these are no average candies. Impeccably molded, dipped, and decorated, each piece glistens in the sunlight and snaps firmly under pressure. Seven entirely unique flavors are included in the assortment, ranging from solid chocolate hearts with various accouterments to dipped and drizzled caramels. Unsurprisingly, the chocolate itself is exceptional: Dry, smooth, intense dark chocolate, but not the least bit harsh, it’s very easy to eat without risking either palate fatigue or a sugar coma.

Finding good vegan caramels can still be challenging at best, but this box may very well end the search. Each “caramela,” as they are called, possesses a firm bite, soft chew, and subtly nutty, toasted sweet flavor. Although I must admit that I found myself craving a tiny extra pinch of salt at times, there’s really little to fault about the final execution. Favorites will only be a matter of preference, because you can do no wrong with any of the options. Pieces containing cranberries shine with tartness from the dried fruits, bitterness of the chocolate, and just the right amount of sugar to smooth out any hard edges. Meanwhile, those that incorporate whole coffee beans are predictably bold, in all the right ways; the coffee flavor never overwhelms, only delights with an extra crunchy texture.

Each morsel is a handcrafted work of edible art. Beautiful to look at, and even more enjoyable to eat. Valentine’s Day is a good excuse to spoil someone you love or simply yourself, but don’t forget that chocolate is always in season.


Blender Bender

To anyone who’s ever eyed their rapidly growing collection of kitchen equipment and shrinking counter space with dismay, there comes a point when only the most essential tools can still make the cut. A blender will always be at the top of that list, but even so, are you really making the most of it? Wonder no more, because The Blender Girl Cookbook by Tess Masters will keep you happily spinning away from breakfast to dinner, and everything in between. Tess is the unrivaled guru of all things blended, blitzed, and pureed as far as I’m concerned, which makes it all the more shameful that I’ve withheld a proper review of this book for nearly two years. Her blog is an invaluable resource for eaters of all tastes and cooks of all skill levels. She understands the zen of a spinning blade like no one else I’ve met, combining her expert knowledge with a trained palate and penchant for crafting unique recipes. I never feel as though I could do proper justice to all her skills, but instead of sitting this review for another year or worse, I hope this small sample of my experiences might inspire others to go out and try more for themselves.

When my enthusiasm for a mango sale left me with a considerable surplus, I turned to Tess for some suggestions. A smoothie would have been too obvious, too ordinary, so the Magic Mango Massage salad immediately caught my eye as an intriguing approach to managing this embarrassing excess. Though it didn’t strike me as a necessarily harmonious pairing on paper, the fruits’ naturally sour edge matches the gentle bitterness of the dark leafy greens beautifully. Light, sprightly herbal notes add freshness while the tangy, spicy dressing, tempered by the sweet mango chunks and creamy avocado, completes the picture with a flourish. Simple but so well balanced, the whole assembly is a shining example of what ordinary ingredients can do when combined in just the right proportions.

Goma Dofu, a study in subtlety and a delicacy when correctly executed, is done proper justice by this easy recipe. It ultimately comes down to only 3 main ingredients when all told: tahini, vegetable stock, and kuzu starch. Wobbling like a softly set custard, its unassuming appearance belies rich sesame flavor. Nuances of umami whisper gently throughout, leaving the lucky eater with a surprisingly rich impression. Creamy, cool, and refreshing, it would be an ideal appetizer to enjoy on a hot day.

Though the juicing trend has failed to spark my interest, to say the least, I can still fully appreciate a tall glass of vegetable juice when the mood strikes. Thus I found myself drawn to the Spicy Gazpacho Grab, which is really more of a sippable soup than a thin, unfulfilling drink. This ruby red elixir sparkles with just the right accent of spice, reminiscent of V-8, only so much brighter and bolder. Both thirst-quenching and satisfying, I would even be tempted to leave the blend slightly chunky next time around, serving just as I would for the traditional chilled tomato soup.

If The Blender Girl Cookbook doesn’t restore your blender to a place of honor in your kitchen, nothing will. Since publication, Tess hasn’t stopped dreaming up new recipes for even a minute, unleashing a full book focused on smoothies and a companion app as well, with no sign of slowing down. Rumor has it that another cookbook is in the pipeline as we speak. In the meantime though, this wealth of fool-proof formulas will keep me blending smoothly for months, if not years, to come.


Down and Dirty with Clean Eating

Holiday indulgences still weighing heavily on the minds (and hips) of many winter revelers, the added stress of New Year’s resolutions brings out the worst in some people. I’m not talking about those determined to follow the gospel of the latest diet fad or exercise craze- They’re only trying to do what’s right, what society expects of them for all their gustatory sins. No, I’m pointing straight to those spreading this propaganda, pushing the miracle cures and instant detoxes, complete with catchy slogans so obtuse that it’s hard to find any true meaning behind them. “New Year, New You” is undoubtedly one of the most prevalent, springing up again year after year, the elastic of its tenor just as punchy in 2016 as it was in 2006, and perhaps even 1996. It’s a good thing most consumers can’t remember the marketing pitches from these forgotten eras, or else we’d all be bored to tears for the redundancy of it all.

As a food obsessive and enthusiast, the saying that really gets to me above all others is the call to “Eat Clean.” Tell me, when was the last time you got a plate of food at a restaurant and thought, Oh, I’m so hungry, but this meal just came out much too dirty for me. What would that even look like? A plate full of soil, wriggling earthworms and all? Would it constitute a reasonable excuse for sending the dish back, an offense on par with receiving a carbonized, unforgivably burnt pancake? My own personal mantra has become a reactive “Keep Your Laundry Clean and Your Food Dirty.” Yes, I want to buy my kale with ladybugs still clinging to the leaves. Yes, I will actively seek out potatoes that are in dire need of a good scrub. I want my food to be that dirty, because to me, “dirty” should be synonymous with “fresh.”

Rant aside, there are still some redeeming side effects to the annual revitalization of healthy eating. While I may not be a fan of the label, I do love a hearty meal that doesn’t contain the same amount of oil required to power a snow blower through a foot of icy slush. Thus, titles notwithstanding, I’ve found some real edible gems in Terry Walters’ work. A prolific recipe writer, I’ve been enjoying her food for years now, and this brief feature itself is long overdue. Eat Clean, Live Well was released well over a year ago, but has proven to be a real catch in a sea of nutritionally-oriented cooking tomes.

Pictured above, the red lentil patties in particular have become an indispensable staple for quick meals, perfect for preparing in batches, freezing, and reviving on the fly. The crisp exterior allows them the fortitude to withstand the burger treatment, standing strong without crumbling on the bun yet yielding to a downright creamy interior texture. For a more elegant meal, they function beautifully atop roasted or sauteed vegetables, drizzled with delicate herb-infused sauces and garnished with tender micro greens. Or, as is most often the case, they’re downright dreamy paired simply with tahini or a pungent, garlicky aioli sauce for dipping.

Don’t fall for the hype; eat as dirty as you like. Just make sure you wash your hands before sitting down at the table.

Red Lentil Patties with Garlic and Fresh Herbs

Reprinted with permission from Eat Clean Live Well © 2014 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

1 cup red lentils
2 1/2 cups vegetable stock or water
2 tablespoons extra virgin olive oil, plus more as needed
4 garlic cloves, peeled
1 cup chopped red onion
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh herbs (parsley, basil, cilantro or any combination)
1/4 teaspoon sea salt
Freshly ground pepper
1/2 cup gluten-free bread or rice crumbs

Rinse and drain lentils and place in pot with vegetable stock or water. Bring to boil, reduce heat and simmer covered 15 minutes until lentils are mushy and all liquid is absorbed (you may want to leave lid cracked open slightly to prevent pot from boiling over). Remove from heat and set aside.

In large cast iron skillet, sauté garlic and onion in 1 tablespoon olive oil until soft (about 3 minutes). Add roasted red pepper and sauté 1 minute longer. Remove from heat and transfer mixture to a bowl. Add lentils, fold in herbs and sea salt, and season to taste with pepper. Gradually fold in breadcrumbs until batter is thick (you may not need all depending on how dry your lentils are) and set aside for 2–3 minutes to allow batter to thicken.

Drizzle cast iron skillet with 1 tablespoon olive oil. Scoop batter and roll into 1 1/2 -inch balls. Place in skillet and flatten into patties 1/2- to 3/4-inch thick. Cook until crispy (4–5 minutes per side), transfer to baking sheet and cover to keep warm. Repeat with remaining batter until ingredients are used up and serve.

SERVES 6 (makes twelve 2 1/2-inch patties)

Printable Recipe


Smart Cookies

Baking burn-out is a real danger, especially as the annual holiday demand for festive cakes, sweet presents, and spirited pastries ramps up to a fever pitch. Smart scheduling is the key to success, and maintaining, sanity, but sometimes it’s downright impossible to account for last-minute additions to the baking agenda. By the time it’s all said and done, I’ll be predictably exhausted, and without a morsel of sweetness left for myself.

That’s why it was truly a gift to receive a bundle of NoMoo Cookies in the mail. These are not your standard mail order biscuits, formulated to withstand harsh shipping conditions and remain equally impervious to gnashing teeth. Every last variety is as soft and chewy as if it had just come out of the oven hours ago, only long enough to cool.

Formulated primarily as a dairy-free option for allergy sufferers, NoMoo has recently launched an entirely vegan line of treats to accommodate a wider range of cookie lovers. Short but truly sweet, there’s not a single dud on this tempting menu.

Despite my penchant for unusual flavors and wild combinations, I must admit that my very favorite morsels brought me right back to the simpler days of my childhood preferences: Chocolate and vanilla. Glittering flecks of crushed vanilla bean pods and seeds rest right on the surface of the Vanilla Bean Dream, genuinely celebrating the aromatic bean instead of relegating it to the bottom of the ingredient list. A deeply fragrant, floral vanilla cookie with buttery undertones, the quality of each note places it firmly in the realm of high-end bakery goods, far superior to the average sugar cookie. Similarly, the Loco for Coco boasts an impossibly deep, dark chocolate flavor, like a thick, fudgy brownie wrapped up in cookie form. Visible shards of flaky salt dance across the surface, enhancing without overwhelming the flavors within. Pardon the hyperbole, but I believe this may be one of the best cookies I’ve eaten all year. I truly wish I could steal this recipe.

The remaining palate of dessert delights won’t disappoint either. Chocolate Chills adds a hint of mint to the original chocolate format, rendering a bright, cool, and refreshing peppermint essence throughout. Sugah Cinnayum offers a gourmet update to the classic snickerdoodle, coated in crunchy coarse sugar and earthy, subtly smoky cinnamon spice. Raspberry Bliss is a colorful curiosity; adorned with a red dot matrix of freeze-dried raspberry dust, the dough itself appears a bit blue, thanks to the mingling of acidic berries and baking soda in the oven. Though lacking the tart bite of fresh raspberries, it’s certainly no slouch when it comes to fresh flavor, which is a truly impressive feat for any average cookie dough. Finally, the Classic Chipper and Oatmeal Choco-Chip stay close to their roots, providing nostalgic comforts for cookie purists near and far.

Based out of Bucks County, Pennsylvania, NoMoo Cookies can be delivered to a majority of the country in one to two business days, which means that it’s not too late to order up a batch as holiday gifts. Whether those presents are for friends and family, or just for you, they’re a guaranteed hit across even the pickiest panel of tasters.


In the Zone

In this day and age, it’s stunning that there are still any lingering concerns about where vegans get their protein from. That said, not all sources are created equal, and I’m still a big fan of protein shakes for quick nutrition infusions on the go. The field is littered with failed attempts at appealing only to health nuts, and not necessarily their taste buds, so it’s with great trepidation that I would tempt fate and deviate from my tried-and-true rotation of powdered options.

Thank goodness I gave Pro(Zero) by HPN Supplements a try. Blending pea and rice protein with lou han guo and stevia for strength and sweetness, the label itself was unarguably impressive. Immediately dispelling my biggest textural fears, each shake mixed up beautifully in just a standard sports bottle. Silky smooth, not a lump nor clump in sight, it was ready to go with only water and a bit of elbow grease. Quite substantial without any sort of extras necessary, I found that one scoop easily kept me satisfied for hours, even through the most drawn out, late night classes.

Granted, it’s not a miracle mix. It continues to thicken as it sits, so it shouldn’t be blended in advance. Plus, it’s best served icy-cold; at room temperature, there are some vaguely fruity notes, a strained sweetness, and very slightly bitter aftertaste that come to the fore. The takeaway here is that as long as your shakes don’t sit around, you’ll still be sitting pretty!

Excited by this new protein-packed ingredient, I wanted to see what else it could do to supercharge some other snacks. With an eye to the holidays, it seemed like the perfect thing to turn into a festive, yet healthy indulgence.

Does anything say “indulgence” better than a vanilla bean-flecked bark, covered with toasted pistachios and sweetened dried cranberries?

Well, what about a thick slab of chocolate, dotted with crunchy crushed cacao nibs and a smattering of flaky sea salt?

Just because it’s classified as candy doesn’t mean it has to be unhealthy. I’d like to think that protein bark is the new protein bar, with an extra dose of holiday whimsy mixed in. Whether it’s a gift you give to friends and family or simply to yourself, it’s guaranteed to be in good taste!

Not all protein powders react the same when used in various recipes, so I would highly recommend stocking up on Pro(Zero) specifically this time around. Just for you, my sweet readers, order directly from HPN Supplements and get 10% off by using the coupon code “bittersweet”.

Protein Holiday Bark

Peppermint Cacao Bark:

6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
1/4 Cup Pro(Zero) Natural Whipped Vanilla Protein Powder
1/4 Teaspoon Peppermint Extract
1/4 Cup Cacao Nibs
Coarse or Flaky Sea Salt

Cranberry-Pistachio Bark:

1/2 Cup Refined Coconut Oil
1/2 Cup Pro(Zero) Natural Whipped Vanilla Protein Powder
3 Tablespoons Confectioners’ Sugar
1/4 Teaspoon Vanilla Bean Paste or Powder
1/4 Teaspoon Salt
1/2 Cup Toasted, Unsalted Pistachios
1/2 Cup Dried Cranberries

For the Peppermint Cacao Bark, place the chocolate chips in a microwave-safe dish and heat at 30 second intervals, stirring thoroughly between each cycle, until completely melted. Add in the protein powder and peppermint extract, mixing thoroughly. Once the powder is completely incorporated, spread the mixture out on a piece of parchment paper or a silpat. Smooth it out as thinly as possible with a wide spatula; exact dimensions aren’t important.

Sprinkle the cacao nibs and a pinch of sea salt over the top, gently pressing the goodies into the surface so that they adhere. Place in the fridge for at least 20 minutes for the bark to solidify before breaking into pieces and enjoying.

For the Cranberry-Pistachio Bark, place the coconut oil in a microwave-safe dish and heat until liquefied. Add in the protein powder, confectioner’s sugar, vanilla paste or powder, and salt, stirring until the mixture is homogeneous. Allow it to sit in a cool place for about 15 minutes, stirring periodically, until it begins to thicken and solidify again. If you house is very warm, place it in the fridge for only 5 – 10 minutes, stirring every minute or so for the same effect.

Spread the mixture out on a piece of parchment paper or a silpat as thinly as possible with a wide spatula; exact dimensions aren’t important. Once smooth, sprinkle the pistachios and cranberries evenly over the top, gently pressing the goodies into the surface so that they adhere. Place in the fridge for at least 20 minutes for the bark to solidify before breaking into pieces and enjoying.

Store either rendition in an airtight container in the fridge or a cool place for up to a week.

Printable Recipe

This post was is sponsored by HPN Supplements, but all content and opinions are entirely my own.