Category: Reviews

Center of the Unicorniverse

If you were the sort of child that imagined elaborate tea parties with little plastic play sets, whimsical creatures sitting around a table lavished with ornate sweets, then you should recognize this scene immediately. The only difference, however, is that this incredible setting is completely real.

Unicorniverse in Round Rock, TX

Unicorniverse Bakery & Cafe has crafted a completely plant-based European bakery straight out of a fairy tale. Teal flowers blossom across the entire ceiling and dip down alongside gold chandeliers. Custom porcelain tea cups garnish each table, surrounded by plush chairs that genuinely invite you to be a guest and stay a while. Look closely and you’ll even find a unicorn, guarding the pastry case, or perhaps just eying it hungrily. Could you blame it? The only thing more stunning than the dining room are the desserts.

Artisan Pastries, Cakes, and More

Being a “kid in a candy shop” has never rung so true as when I first walked through those doors. Layered sponge cakes filled with custard and jam; dainty macarons in every color of the rainbow, and beyond; plump, oversized croissants with a thousand buttery, flaky layers; mousses made with fresh fruits and decorated with edible glitter; comfortingly nostalgic brownies and blondies filled with dark chocolate chips; there’s no place to simply rest your eyes. These are riches beyond my wildest dreams, the elaborate baked goods that only I could bake for myself in the earliest years of my career. Finally, everyone can enjoy the same.

Savory to Sweet

Before anyone makes wild allegations about preferring savory to sweet, there’s a lot here for you to love, too. A full menu of brunch and lunch options provides a hearty base to start your meal before indulging, if you so choose. Fluffy, oversized omelettes stuffed with a variety of vegetables and dairy-free cheese are a highlight for me, as a serious vegan egg-lover. These things really are huge; you could easily split one with a friend to leave more room for dessert. Salads are no slouch here either, along with a wide range of sandwiches made with breads baked in-house.

Eat Dessert First

If you’re serious about your sweets, though, cut straight to the chase and eat dessert first. It may take the rest of my lifetime to try the entire menu, but I’m willing to take on the task. So far, I can attest to the prowess of the bakers through their Raspberry Almond Cake, a towering strata of sponge and cream that tastes for all the world like an oversized rainbow cookie, plus fresh fruit. The Lemon Tart, concealing a trough of sweet lemon curd beneath that plume of whipped buttercream, could put the average lemon meringue pie to shame. Blackberry Mousse Cake manages to balance density and lightness in every bite, defying the laws of physics like it was easy.

Everyday Magic

Unicorniverse is a magical place- and that’s not just hyperbole. Where else could you find all this, made effortlessly vegan? It’s worth a trip from anywhere in the world, because it will transport you to an entirely new universe when you step inside.

Unicorniverse Bakery & Cafe
2400 South Interstate 35 Frontage Road #130
Round Rock, TX 78681

Hannah (BitterSweet)14 Comments

On A Wing And A Prayer

Wings are flying high, taking off in popularity like other appetizers can only dream. Best known slathered in vinegary buffalo sauce, the appeal of a spicy, deep-fried morsel is undeniable. Spreading like wildfire across the American bar scene since their creation in 1964, many establishments live and die based on the power of their wings. Naturally, vegan options have proliferated alongside the groundswell of interest in plant-based meats, giving rise to even more creative alternatives.

What Are Vegan Wings?

Defining what separates a vegan wing from a sauced and tossed nugget is a blurry, squiggly fine line. Close comparisons can be made to boneless wings, with meat that’s less processed and uniform than breaded bites. Wings are larger, juicier, and yes, coated in either a sauce or dry rub. Most are fried but not all, with methods like baking or roasting being more popular with the healthier crowd. Most confusingly, vegan wings aren’t necessarily protein-based at all, as seen by the mushroom and cauliflower wings that are also achieving great acclaim.

For the sake of this investigation, it simply must be called a “wing” on the menu to qualify. From there, it must stand on its own culinary merits to succeed.

What Makes The BEST Vegan Wings?

Judging what makes a great wing isn’t rocket surgery. Anyone who’s a fan of the food can tell you that it comes down to three things: If they’re crispy, meaty, and saucy.

  1. Crispy: It’s all about that crunch. Whether it’s battered, breaded, or naked, the outside of a wing needs a crispy finish that can hold up to being drenched in sauce, too.
  2. Meaty: I’m talking about umami and heartiness here. A wing needs a savory depth of flavor and a bite that really satisfies. I don’t care if it’s soy, wheat, or vegetable; it needs to feel like the main event, not a side dish.
  3. Saucy or Well-Seasoned: Buffalo may have a choke hold on the market, but it’s far from the only condiment in town. I went out of my way to try alternate sauces whenever possible, always looking for something that’s bold, balanced, clings and coats the wings richly, and doesn’t completely obscure the flavor of the base.

The Best Vegan Wings In Austin, Texas

While it’s a snap to make your own meatless wings at home, that’s not what we’re here for today. When cravings strike, there’s nothing like the instant gratification of a hot, fresh, crispy plate to share with friends. Here are the restaurants doing it right around town.

Community Vegan pulls out all the stops with their Lemon Pepper Wangz. Oyster mushrooms are at the heart of these impeccably crisp, generously seasoned bites. Citrusy, sharp, earthy, and bright, they have a distinct warmth but not a fiery heat, appealing to all levels of spice tolerance. They’re not chicken and they make no bones about it; what they lack in meaty flavor, they make up for in sheer umami. Expertly fried to a resoundingly crunchy finish, these are quite possibly my favorites on the list.

Possum Pizza is a close second for their hyper-realistic Buffalo Wings! and BBQ Wings!, complete with sugar cane drumsticks to gnaw on. Considering the magic they work with plant-based fried chicken, it should come as no surprise that these masters of comfort classics knock this one out of the park. Richly coated with a vinegary hot sauce and accompanied by ranch dressing, it’s the closest experience you can get to eating a conventional plate of wings. Better yet, you can get a killer pizza at the same time.

Alamo Drafthouse Cinema has technically disqualified themselves by rebranding their Buffalo Cauliflower Wings as a Vegan Cauliflower Bites, but they’re so good, I have to give them a pass for now. Where else can you watch the latest movie releases on the big screen in cozy reclining chairs while enjoying a pile of breaded and fried florets? No matter what you call them, they’re bestsellers for good reason.

Tarrytown Bar & Bistro makes theirCauliflower Wings thicc, with two c’s. These are heavily breaded, battered, and fried hard, creating a daunting fortress that you’ll need a steak knife to break through. If you’re craving a serious crunch, this is the app for you.

Nom Burgers employs the same model of sugarcane drumsticks as Possum Pizza, but dresses them up in 4 different sauce options, and cooks them to a softer finish. These literally fall off the bone, making for easy, if messy, eating. Spicy Korean Q Wings are allegedly the most popular model, but Hot Buffalo Wings are the way to go if you ask me. The real pro tip here is to opt for jalapeño cilantro aioli for dipping instead of the standard issue side of ranch.

CM Smokehouse, tucked away in the shadow of Bouldin Acres, is a classic Texas BBQ-style food truck. Vegetarian options are scant and vegan even fewer, but they do offer Cauliflower Wings tossed with buffalo, BBQ, sweet chili sriracha, or lemon pepper. Avoid the white BBQ and all dipping sauces, and you should be golden. These are unique from other cauliflower options in that they’re fried naked, sans batter or breading, and fried heavily. Genuinely blackened, without any trappings of blackening seasonings, it’s a dish best enjoyed slightly tipsy. There’s a subtly acrid burnt flavor that goes along with the technique which may be off-putting to some.

Moonbowls operates out of ghost kitchens nationwide, specializing in quick service Korean-fusion cuisine, making them a surprising contender for plant-based wings. Battered and fried Korean BBQ Cauliflower Wings are available as a standalone appetizer or topper for bowls, salads, or plates. With a light, airy coating akin to tempura, these bites feel fresher and healthier than most, while still having that satisfying fried flavor.

Yard House deserves props for putting Gardein Wings on the menu before it was cool. While it’s a bummer that none of the dipping sauces are vegan, it’s a treat to choose between buffalo, whiskey black pepper, BBQ, Korean chili garlic, and a lemon pepper dry rub at a mainstream franchise that would otherwise only offer French fries for plant-based palates. Sure, they’re just cut and sauced tenders, but with a pint of beer, a bunch of friends, and sports on TV, it’s the total package that seals the deal.

From mild to wild, saucy to dry spiced, there’s truly a wing out there for everyone. Do you have a favorite on the list?

Hannah (BitterSweet)2 Comments

Uncommon Ramen

Traditionalists may claim that true ramen can only be made with fish, pork, or chicken, but JINYA Ramen Bar is out there proving them all wrong. For an omnivore restaurant that otherwise sticks pretty close to the classics, they have a stunning array of fully vegan options, each one every bit as thoughtfully curated, cooked, and composed. Shattering the notion that plant-based will only be second best, these full-on flavor bombs are honestly the best bowls of ramen I’ve had in years.

First up, the Flying Vegan Harvest. Starting with thick, chewy noodles at the heart of this bowl, my dining partner in crime questioned suspiciously, “Are you sure these aren’t egg noodles?” If not for having “VEGAN” right in the title, I might be more concerned, too. They swim languidly in a savory miso broth crowned by umami Impossible meat and silky tofu cubes. Charred broccolini, bean sprouts, and corn complete the meal with veggies even haters will crave, all tied together with crispy garlic and touch of chili oil. If you, like me, want a little bit of everything, this is the one to get.

In the mood for something both comforting and invigorating? The Spicy Creamy Vegan Ramen is your new bowlmate. A hearty vegetable broth mixed with soymilk creates a velvety soup to support tofu, green onions, spinach, crispy onions, and garlic chips. Spiked with chili oil for a gentle a touch of heat, it’s easy to slurp right to the bottom of the bowl.

Here’s the thing though: My favorite part of this dinner wasn’t even the ramen. If you start with the Impossible Gyoza, good luck finding anything else that can compare. Stuffed with juicy, well-seasoned Impossible meat, it mimics the texture and flavor of traditional pork gyoza like nothing I’ve had before. One bite brought me right back to Japan, ducking into a tiny street stall to snag a few dumplings before catching the train. This dish is the best way to use Impossible meat right.

On that note, there are also Impossible Buns; pillow-y steamed buns wrapped around sweet Impossible meat patties, drizzled with vegan mayo and flanked by cucumbers and avocado. While mine was a bit cold, I can see it being wholly satisfying when served hot.

Finally, big shout-out to their Tempura Brussels Sprouts, since conventional tempura is typically off the menu for anyone avoiding eggs. Light and crispy tempura batter encases perfectly cooked Brussels sprouts, seasoned with a touch of truffle oil and salt. It’s simple and simply perfect, ideal for a happy hour pairing or quick snack.

With over 60 locations and still growing, JINYA Ramen is out there holding vegan options to the same high standard as their conventional counterparts, and succeeding with flying colors.

Hannah (BitterSweet)7 Comments

Tofu Dips On Board

Move over, cold deli slices and mismatched accoutrements. Tofu is taking over the charcuterie trend, but in a marvelously unexpected way. Hodo, synonymous with innovative, top-quality tofu, has unleashed a new line of dips like the world has never seen before.

Chili Crisp, Zesty Lemon Garlic, and Sambal Sweet Chili are ready to dip, spread, and drizzle right out of the packages. Beyond basic crudités and crackers, these vibrant flavors are poised to lead a whole snacking revolution. To compliment each unique set of seasonings, we’re building personalized dip boards; a symphony of textures and tastes curated for one.

Chili Crisp Craze

Unleash the inner firecracker with this spicy concoction. The subtle nuttiness of tofu provides a perfect canvas for the boldness of chili, marrying the creamy texture of tofu with the fiery kick of red pepper flakes. When building your board, bear in mind that the mala tingle of Sichuan peppercorns and umami shiitake begs for contrast.

    • To drink: Pinot Noir rosé is light, bright, fresh, and elegant, leading with hints of sweet fruits and mild acidity. Cool and refreshing, it’s an ideal foil to highkey spices and intense seasonings.
    • To eat: Play with crunchy crudités like savory rice crackers and lightly salted roasted peanuts. Chilled radishes and cucumbers help temper the heat. Juicy Asian pear slices add a touch of sweetness that’s pure poetry in action against such a complex blend of seasonings.

Zesty Lemon Garlic Serenade

This citrusy dip sings with brightness, like perpetual spring sunshine. Let it take center stage with a supporting cast of more delicate, sophisticated culinary characters. Romance yourself with a solo date, featuring a lovingly assembled board for one.

  • To drink: Buttery chardonnay shines next to acidic ingredients, accentuating the zesty essence in every bite. Unoaked, it can take on light, crisp, mineral flavors that allow the complexities of the tofu to shine through.
  • To eat: Thin pita chips are just strong enough to support a hearty dip before shattering upon impact, almost melting away on the tongue. Salted Marcona almonds back that up with a more substantial crunch and warm, toasted flavor. To keep it fresh, raw snap peas and caulilini, both verdant and earthy, join the merriment, illuminated by the lemony vibrance. Sweet, jammy strawberries complete the symphony with a luscious fruity finish.

Sambal Sweet Chili Samba

Talk about a riot of flavor; no two sambals are the same, but this one has a rich, fiery kick. Hot peppers, caramelized onions, and tomato create a vibrant synergy of sweet and spicy.

  • To drink: Robust Malbec, so dark red it can appear purple, holds its own against such aromatic herbs and spices. Decidedly fruit-forward, full-bodied, and low in acidity, it plays especially well with equally strong flavors.
  • To eat: Embrace those tropical vibes with the resounding crunch of plantain chips, either salted or finished with a kiss of caramelized sugar. A handful of roasted cashews will never steer you wrong, buttery and naturally sweet, as a neutral counterpoint to such a fearlessly flavorful, funky dip. Classic carrot sticks and sliced red bell pepper add refreshing pops of color, while tangy fresh pineapple ends the snacking experience on a sweet note.

Hodo’s latest lineup of tofu-based dips showcase the brand’s dedication to pushing culinary boundaries. Elevate your snacking experience with these innovative creations that fuse organic tofu with a new world of bold and nuanced flavors. Whether you’re a spice enthusiast, a fan of citrusy tang, or someone who enjoys a sweet and spicy fusion, Hodo’s dips offer something for every palate. Transform your snacking routine into a gourmet adventure with these tofu-based delights that promise to redefine the art of dipping.

This post was made possible as a collaboration with Hodo Foods. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)10 Comments

Flipping The Script

Vegan eggnog is usually the first thing in my shopping cart come November 1st, remaining a steady line item on my grocery list until the supply runs dry. My head-to-head Nog-Offs are legendary, but this year, only disappointment was in store. With no new contenders in the ring, this fight was over before it began.

Instead, I’m flipping over a lighter, easier, quicker approach that anyone can mix up at home. Flip cocktails, a captivating twist largely forgotten to time, are long overdue for a plant-based revival.

What Is A Flip Cocktail?

First hitting the bar scene in the late 1690’s, a flip is a cocktail made with whipped whole egg, sugar, spirits or fortified wine, and garnished with nutmeg. Traditionally poured back and forth between two shakers to properly mix and froth, or “flip,” is how they got their name. They can be served hot or cold, and are now most commonly made with brandy (my personal favorite here), bourbon, or rum.

How Are Flips Different From Eggnog?

Reminiscent of the eggy richness that eggnog has made its calling card, flip cocktails are notably lighter, since they lack the dairy component often fulfilled by heavy cream. Eggnog is a tall, voluminous drink that sits like a meal, whereas a flip is a smaller tipple, better for pairing with food or snacks. If you want to leave room for Christmas cookies, this is what I call “balance,” at least when it comes to a holiday indulgence!

An Eggless Flip? Flip Yeah!

It seems counterintuitive to suggest revamping a cocktail that’s primarily based on eggs, but there’s nothing we can’t veganize these days. Case in point, you’ll never miss the cloying unctuousness of a chicken yolk when you can enjoy all the flavor instead.

  1. Aquafaba takes the role of egg whites, building up a stable foam that won’t dissipate once it hits the glass. Simultaneously, it acts as an emulsifier that keeps the whole mixture together, giving it body and a velvety texture to the very last sip.
  2. Instead of plain simple syrup made of equal parts sugar and water, a touch of nutritional yeast adds subtly savory flavor along with an alluring golden hue. Black salt, aka kala namak, contributes that telltale sulfurous aroma that makes everything instantly taste eggy.
  3. Distilled spirits, such as those called for here, are naturally or “accidentally” vegan by default. There are some odd outliers, but they would most likely call attention to that fact because it would be out of the ordinary.

Flip Variations

Anything that’s been around for a few centuries is bound to morph and adapt with changing tastes. As such, there’s already a long history of flip cocktail variations, including:

  • Sailor’s Flip, often using cheaper ale or beer instead of or in addition to liquor
  • Egg-Hot, which was an early zero-proof cocktail that skipped the spirits
  • Sleeper, using an aromatic blend of cloves, coriander, and lemon in lieu of nutmeg

More creative, modern interpretations bring a bit more fun and flavor to the party:

  • Chocolate Flip: Add a splash of vegan chocolate liqueur to make an adult version of hot cocoa.
  • Fiery Flip: Infuse your flip with a hint of chilies and/or ginger for a warming kick.
  • Red Eye Flip: Incorporate a shot of espresso to craft a bracing wake up call.

Nog Off, Flip On

Not every year can bring a blockbuster eggless nog to market. To fill that void, a veganized flip cocktail may be a better choice for welcoming in the Christmas spirit. Given its simplicity, versatility, and accessibility, the only thing you stand to lose is your sobriety.

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Hannah (BitterSweet)6 Comments