Category: Reviews

Hearty and Heartfelt

Timing is everything, especially when it comes to seasonal cravings. Though immediately inspired to get in the kitchen as soon as my copy of Hearty Vegan Meals for Monster Appetites by Celine Steen and Joni Newman came in the mail, mere months ago, it was too hot to even contemplate turning on the stove, or even approaching the oven. After pouring over the pages with shining eyes and growling stomach, leaving a barrage of bookmarks in my wake, all I could do was wait for the inevitable switch that would make a warming, belly-filling meal more appealing than a bucket filled with ice-cold watermelon. As temperatures now dip and dance around the 40’s and 30’s, it’s safe to say that that time has come.

Finding a pause in the action to break into my long list of desired dishes was another matter, though. Luckily, many recipes are brilliantly simple to throw together, and pretty much cook themselves, as was the case for the Slow Cooker Corn Chowder (page 76). Toss ingredients into your slow cooker, crank it up to high for a few hours, and eat. Preferring a thicker, creamier chowder myself, I opted to blend half of it to add body, but otherwise followed the recipe to a T. The natural sweetness of the corn was nicely balanced with the spicy kick contributed by a dose of cayenne pepper, giving this unassuming recipe a complex, delicately nuanced flavor profile. Though I had never used a slow cooker prior, now I can’t for the life of me figure out why not.

Having first spied the Red-Eye Treats (page 250) on Celine’s blog years back, I knew that it was time to finally give them a test run for myself. An unusual combination of chocolate, coffee, and peanut butter, I wasn’t entirely convinced that these distinctive components could all play nicely together. Happily, my fears evaporated with one taste. A soft, chewy, but crisp bite yielded subtle sweetness, and a very satisfying depth of roasted flavor due to the coffee. The chocolate does take a bit of a backseat here, contributing more color than flavor, but next time, I think I will just have to add a handful of chocolate chips to remedy that, because there will be a next time.

The sleeper hit of my recipe trials actually came about by accident. First lured in by the promise of Hickory-Smoked Breakfast Strips (page 36) wrapped around water chestnuts to imitate bacon-wrapped scallops, my original plans were dashed once I popped open that can and discovered tiny chestnuts approximately the size of chickpeas. So here I was, far too much seitan bacon on hand, and no where to go with it. Quickly switching gears and frying it up as one typically would for “bacon,” I riffled through the pages for an appropriate accompaniment. Scramble, there had to be a scramble, I thought, homing in on the breakfast section. There, almost as an afterthought, the Scrambled Eggs hidden within the recipe for a Hearty Breakfast Bowl (page 35), were the perfect thing. So few components, so little effort, I didn’t expect much other than a nice way to round out the photo, to be honest. Adding in a bit more creaminess with a splash of soy creamer, I could scarcely believe how downright eggy things were beginning to smell- and look.

The hickory strips were completely overshadowed by the greatness of this scramble. A bit too sweet and chewy for my tastes, any flaws could be forgiven as long as that scramble was on my plate. Although I always add tons of veggies and seasonings, yet again, the mantra of “simpler is better” was proven true. I’m only slightly embarrassed to say that I wolfed down the first entire batch, unaided. The very next day, I had to have this killer tofu again, and couldn’t help but make further tiny tweaks, just to suit my own palate to perfection. Though there are a million recipes out there for tofu scramble, I implore you: Try this one. You will never miss eggs again.

Yield: 2 Servings, or 1 for a Vegan with a Monster Appetite

Straight-Up Tofu Scramble

Straight-Up Tofu Scramble

Creamy, buttery, and undeniably eggy, you won't believe this scramble is simply made of tofu!

Ingredients

  • 1 16-Ounce Container Extra-Firm Tofu, Pressed for About 45 Minutes
  • 2 Tablespoons Nutritional Yeast
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Kala Namak (Black Salt)
  • Pinch Turmeric
  • 1 Teaspoon Braggs Liquid Aminos
  • 2 Tablespoons Vegan Butter or Coconut Oil
  • 3 – 4 Tablespoons Plain (Unsweetened) Vegan Creamer
  • 2 Scallions, Thinly Sliced

Instructions

  1. Crumble the pressed tofu into a large bowl and add in the nutritional yeast, garlic and onion powder, kala namak, turmeric, and braggs. Use a fork to lightly mash and combine.
  2. Set a saute pan over medium heat, and melt the butter or coconut oil. Once liquefied, add in the tofu mixture and cook for about 5 minutes, stirring constantly, until heated through and just barely browning in some places.
  3. Pour in the creamer until it reaches your desired state of creaminess, cook for 1 minute longer, and turn off the heat.
  4. Toss in the sliced scallions and serve while hot.

Notes

Adapted from Hearty Vegan Meals for Monster Appetites, by Celine Steen and Joni Newman

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 398Total Fat: 32gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 31mgSodium: 115mgCarbohydrates: 9gFiber: 5gSugar: 2gProtein: 27g
© Hannah Kaminsky
Cuisine: American / Category: Breakfast and Brunch

Hannah (BitterSweet)33 Comments

Back to the Earth

“There’s fungus growing in our kitchen… and it’s a good thing,” she said falteringly. Posed more as a question than a statement, it was clear that my mom didn’t exactly welcome my latest addition with open arms. Truth be told, it freaked me out just a little bit, too.

The fungus in question were oyster mushrooms to be precise, a much sought-after wild variety that fetch a fair price at market, but still rank below the luxurious porcini and chantarelle. A self-professed mushroom lover, it seemed to crime to have never cooked with oyster mushrooms before, but the grocery budget can only accommodate the common button or cremini on a regular basis. As prices skyrocket, even portobellos have become a special occasion purchase. Thus, when Back to the Roots contacted me about giving one of their mushroom kits a test drive, I couldn’t say yes fast enough.

Grown on a rectangular cake of recycled coffee grounds, the spores are shipped with everything you need to start a mini mushroom farm in your home. Even though the instructions couldn’t be simpler, they also spell everything out in great detail through online videos, in case a serious mushroom novice lacks confidence. So, guaranteed to be a breeze, I slowly became concerned as the days passed and my moldy dirt looked unchanged, especially considering the fact that the box so boldly declares that a first harvest may be possible in only 10 days. On day 6, at long last, my little mushrooms appeared to awaken…

And from that point on, there was no turning back.

The rate at which they grew was borderline disturbing, and on many trips to the kitchen, they would literally have grown since last glance – We’re talking centimeters per hour at their height of their growth. The monster mushrooms simply exploded out of their flimsy plastic packaging. I had never seen anything like this. Both fascinating and alarming, I was now more enchanted with the growing process than the idea of eating them.

Still mourning the end of growing season, this unexpected thrill helped ease the transition, and seems like the perfect alternative to gardening in the colder months. The downside is that you can only start the mushrooms twice (once from each side of the box) and then it’s all over. Don’t think that you’ll achieve incredible yields and be rolling in mushrooms, either- Though it claims to produce 1 1/2 pounds of edibles, I would be hard pressed to say that I got even 1/2 pound out of mine. However, the novelty factor and environmentally friendly approach justifies the price tag, and it strikes me as the perfect gift for the foodie with everything.

[For a limited time, you can enter the discount code “mushrooms4me10” when ordering online for 10% off and free shipping.]

Unable to make a grand feast of mushrooms with my small harvest, I chose instead to feature the oyster mushrooms prominently, using them as the base of a fun hors d’oeuvre, ideal for the impending holiday parties.

Just like their inspiration, Oysters Rockefeller, these gorgeous fungus are loaded with an herbaceous puree of garlic, parsley, scallions, and a bit of spinach for color. Enriched with a buttery finish, the bright flavors of the herbs combined with the savory, earthy flavor of the mushrooms is unforgettable. Why anyone would ever create this dish with slimy sea creatures instead is beyond me.

Yield: Makes 12 Appetizer Servings

Oyster Mushrooms Rockefeller

Oyster Mushrooms Rockefeller

Just like their inspiration, Oysters Rockefeller, these gorgeous fungus are loaded with an herbaceous puree of garlic, parsley, scallions, and a bit of spinach for color. Enriched with a buttery finish, the bright flavors of the herbs combined with the savory, earthy flavor of the mushrooms is unforgettable.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 12 Large Oysters Mushrooms
  • Olive Oil, to Coat
  • 1 Cup Fresh Spinach, Firmly Packed
  • 1 Stalk Celery, Roughly Chopped
  • 2 Large Scallions, Green Parts Only, Chopped
  • 1/4 Cup Chopped Parsley
  • 1 Small Clove Garlic
  • 2 Teaspoons Capers, Drained
  • 1 Tablespoon Vegan Butter
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon All Purpose Flour
  • 1/4 Cup Plain Non-Dairy Milk
  • Dash Tabasco Sauce
  • 1 Tablespoon Nutritional Yeast
  • 1/4 Teaspoon Ground Fennel Seed
  • Salt and Pepper, to Taste
  • Fresh Lemon Juice (Optional)

Instructions

  1. Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil. Lay out your mushrooms on the sheet, spaced evenly, and lightly brush with oil. Set aside.
  2. In your food processor or blender, combine the spinach, celery, scallions, parsley, garlic, and capers. Blend thoroughly, until mostly smooth but still slightly coarse. No need to go crazy here, a bit of texture is a welcome thing.
  3. Meanwhile, set a medium saute pan over moderate heat, and melt down the butter along with 1 tablespoon of olive oil. Once, liquefied, quickly whisk in the flour to fully moisten, and cook for 5 – 8 minutes until very lightly browned, stirring constantly to prevent burning. Slowly pour in the non-dairy milk while whisking, and cook for just another minute or so until thickened. Turn off the heat, and whisk in the Tabasco sauce, nutritional yeast, and ground fennel. Transfer the green contents of the blender or food processor, and add them into your roux. Stir well to combine and season with salt and pepper to taste.
  4. Pile the filling on top of your mushrooms; about 1 – 2 tablespoons, depending on the size of the mushroom. Bake for 10 – 15 minutes, until the mushrooms are tender. Serve hot, with a squeeze of fresh lemon juice if desired.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 85Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 116mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 6g

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: Starters and Snacks

Hannah (BitterSweet)39 Comments

Tasty Takeout at Home

There’s a lot to be said for ready-made frozen meals, even for the avid cook and fresh food fanatic. Having a plan B safely squirreled away, just in case of a dinner emergency, can make the difference between choking down impossibly tough seitan burgers or enjoying something a bit more edible. Well aware of a certain bias against most prepared foods, I will go on the record to say that there is nothing inherently wrong with the classic tv dinner every now and then; it’s the ingredients and the over-processing where these easy options frequently go wrong. Homemade frozen meals of leftovers are fantastic, and the only difference is that you’re still the one doing the legwork to put that food on the table. For the overworked mom, student, busy professional, or anyone who doesn’t spend all of their waking hours in the kitchen, a warm, relatively healthy meal that can be on the table in five minutes or less can be downright miraculous. The key is choosing the right brands to pledge your dinner allegiance to.

New on my radar but hardly newcomers to the freezer aisle, Vegetarian Plus has been cranking out the meatless frozen meals for years now, providing vegan options directly to consumers and to larger institutions that wish to feed them. Featuring easily accessible flavors for even the pickiest palates, while still covering a whole world of exotic cuisines, they’re excellent for serving to a crowd with varied tastes.

Plate provided by Steelite

Take for example, their latest offerings of Indian-inspired entrees. Vegan Chicken Tikka Masala, looking for all the world like curried poultry, rather than its actual soybean fiber and wheat protein construction. Redolent of warm spices and a certain savory scent, the flavor is shockingly on par with some of the better takeout I’ve had. Initially sweet but switching over to spicy in seconds, the spice profile is impressively well-balanced, and on the spicier side for a mainstream meal. Nothing to burn a hole through your tongue, for sure, but lively in flavor and fairly true to its title. I would absolutely purchase this again in the future, and anyone who appreciates Indian food should take a chance on it too.

Defrosting a package of Vegan Lamb Vindaloo on another hungry and somewhat desperate evening, I had no clue what to expect. I’ve never eaten lamb, so I can’t say with any authority how authentic those protein chunks were, but I can tell you that the texture seemed chewier, perhaps gamier as far as imitation meat goes, and more similar to seitan than the previous offering. Somehow the flavor struck me as less rich, and a bit lacking in body compared to the first amazing meal, but rest assured, I had no problem cleaning my plate. Unarguably spicier, those craving a meaty meal with some bite to it would no doubt enjoy this.

Craving greasy but oh so good Chinese takeout? Vegetarian Plus has got you covered there, too. Their Vegan Kung Pao Chicken tastes as though it could have just as easily come from a cardboard carry-out box as your own freezer. Not just an homage to the idea of kung pao, this version goes the whole nine yards; coated in the same shiny, vaguely sticky, semi-sweet and generously salted sauce, it coats the palate richly, perfectly scratching that itch for something a bit indulgent. As “authentic” as American Chinese food goes, this is exactly what I remember chowing down on as a picky omnivore ages ago. Accented by a decent kick of heat, it manages to avoid descending down the sad path of bland Americanized ethnic food, so it may even have a leg up on the competition.

I must admit that what I was most intrigued by, however, was not the offering of a completely ready made and defrostable dinner, but the possibilities presented by their Vegan Shrimp. Packaged with a sweet chili sauce that I didn’t particularly enjoy, the “shrimp” needed only a bit of love to become something even better. Genuinely fishy, they both looked and smelled the part. Sure, the mere concept may sound dubious at best, but they don’t deserve the harsh judgement they’ve so often received. Bouncy between the teeth and relatively bland unadorned, the flavor strikes me as being very similar to the somewhat controversial shirataki noodles. Either you love them or you hate them, so the same could probably be said for these “shrimp.”


Plate provided by Steelite

Lightly pan-fried in a generous dose of garlic I dressed up my imitation crustaceans as a riff on shrimp and grits. Rather than making grits from dried cornmeal, my version is more like a cross between polenta and creamed corn, utilizing fresh, coarsely pureed corn for a brighter, lighter flavor. You certainly don’t need fake shrimp to enjoy it though; a bit of crispy tofu on top would be just as good, if slightly less convenient for the harried cook.

Hannah (BitterSweet)30 Comments

An Earth-Balanced Diet

Having nearly cornered the market on vegan butters, both nut- and soy-based, Earth Balance now seeks to conquer the whole buttery world. Expanding their empire exponentially in one fell swoop, those who eschew dairy can now spread it on thick with no less than three types of Mindful Mayo, plus a Coconut Spread. Specifically trumpeting the lack of soy in half of these new products, it’s clear that Earth Balance seeks to provide a little something for everyone, vegan and allergic alike.

Most groundbreaking of the bunch is the Coconut Spread. Claiming to be “perfect for baking and cooking instead of butter!” a challenge has been clearly declared and battle lines drawn. Tall promises for a humble ingredient, it does fill a niche left yawning wide open for decades, providing a soy-free option for those wary of the maligned bean. Pure white and somewhat waxy in appearance, it has no discernible scent out of the container. Solid straight out of the fridge but fast to melt, it smooths easily over a slice of hot toast, fresh from the broiler. Subtly sweet in the way that coconut naturally is, with a decent hit of salt to round out the fresh coconut flavor, a faux-butter, this is not. Don’t expect a straight butter replacement in the flavor department, as the Coconut Spread is true to its ingredients, tasting for all the world like a more spreadable coconut oil. Whether you like the flavor of coconut or not should be the deciding factor of your preference for this product.

The real question, however, was how would it bake up compared to Earth Balance’s more buttery offerings? Though I generally do not recommend using spreadable, tub-based margarines for baking, as they contain a greater percentage of water than stick-based “butters,” I gave the coconut spread the benefit of the doubt. Whipping up a simple chocolate-chocolate chip cookie, made many times over, I noticed a difference in the consistency of the dough right away. Far softer than usual, even a brief chill in the fridge did little to firm it up. Though they baked up just fine and were quite tasty, there was a marked variation in texture from the norm. Cakey rather than chewy, I would have to say that the coconut spread is not a viable direct substitute in baking, if you’re hoping to achieve exactly the same results. It will certainly work, and for those with no other option, fire up that oven by all means. I’m just not about to trade in my buttery sticks just yet.

Once my culinary nemesis but now a guilty pleasure, the Mindful Mayo couldn’t have been released at a better time. Now primed for a tasting, I was still reluctant to sample the spread in such a naked format, but I did it for you, my dear readers. Short of plunging in a spoon and eating it straight, it seemed that including it in a classic BLT would be an acceptable format for getting a good read on the flavor. Using tempeh bacon for the “B” portion of the sandwich, I made sure to really slather it on thick, as much as common sense told me not to. Thank goodness, my fears were unfounded, and it was a genuinely delicious sandwich! Thick and flawlessly creamy, you could easily stand a spoon straight up in the jar, which meant that it held up beautifully to the more hefty filling ingredients. Tangy, with a strong flavor of lemon and mustard than Vegenaise, it’s incredibly well balanced and adds serious “umph” to an ordinary bread and veggie assemblage.

Available in three varieties, I found the Organic and Original to be indistinguishable in flavor, unsurprisingly, but the Olive Oil mayo did mix things up a bit. Soy-free, whereas the aforementioned spreads are not, it’s a solid option, and one of the few available for those avoiding dairy, eggs, and soy all at once. However, I did find it a touch looser than the previous, and tangier, with a more fruity flavor as you would expect from decent olive oil. Lighter on the palate and perhaps a bit less rich, it’s a nice light option for those not as crazy about the traditional taste of mayonnaise.

Now fully stocked with three full jars of vegan mayonnaise, I had to do something to work down my excess. A simply green garlic dip easily filled that need, providing an excellent accompaniment to any party platter of crackers, veggies, or chips. Thanks to a serendipitous find of frozen garlic scapes, it took just a push of the “blend” button to churn out a gloriously emerald-hued and garlic-imbued dip.

Yield: 1 Cup; 4 - 8 Servings

Green Garlic Dip

Green Garlic Dip

An excellent accompaniment to any party platter of crackers, veggies, or chips, this gorgeous green dip will be ready to please in minutes.

Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 6 Ounces (1/2 Package) Extra-Firm Silken Tofu
  • 1/2 Cup Frozen Chopped Garlic Scapes, Thawed
  • 1 Cup Fresh Spinach, Packed
  • 1/2 Cup Vegan Mayonnaise
  • 2 Tablespoons Fresh Lemon Juice
  • 2 Teaspoons White Miso Paste
  • Salt and Pepper, to Taste

Instructions

  1. Simply toss everything into your food processor or blender, and puree until perfectly smooth. Pause to scrape down the sides of the bowl as needed, to ensure that everything gets incorporated. Season to taste, and chill thoroughly before serving.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 98Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 146mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 2g
© Hannah Kaminsky
Cuisine: American / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)32 Comments

Plate to Pixel

Like awaking suddenly from a deep sleep, disoriented but instantly frantic to pop out of bed and get started, I find myself smack-dab in the middle of fall festivities and obligations, with a workload heavy enough to topple the Tower of Pisa once and for all. It’s a strange time of year, where the end of summer always comes far earlier than the calendar states, further confused by the influx of winter holiday articles and photos requested for future publication. Regardless, vacation is over, school is back in session, and it’s back to the daily grind; Homework done, I’m ready to present to the class a report on my summer reading.

Plate to Pixel: Digital Food Photography & Styling by friend and inspiration, Helene Dujardin, is quite frankly a must-read for any budding food photographer. Especially applicable to the food blogger but also general photo enthusiast, there are few options on the market with this specialized knowledge in such an approachable and easily digested format. Consider it a cookbook for concocting the most delectable pictures possible, including all of the critical ingredients in a successful shot, and thorough instructions on how to bring that scene to life in a still image.

Needless to say, the photos are plentiful and every last one stunning, illustrating each point eloquently. Helen writes in a friendly, personable tone, that makes each lesson feel more like chatting with a friend than taking a class on photography. She covers not only the technical basics including f/stops, white balance, plus lighting considerations and so forth, but also dives into composition and styling, explaining why some photos just work, while others miss the mark. Everything that goes into one of Helen’s highly sought after photos is detailed here, almost like a cheat sheet for the rest of us still figuring out the art. Not just for the beginner either, Helen lays it all out on the table, including EXIF data for each image and advice on improving workflow.

In short, Plate to Pixel is a reference book that won’t spend too much time on your shelf, because you’ll want to look back over it time and again. In fact, it’s such a helpful tool to anyone passionate on the subject, I made sure I requested a second copy from the publisher to give out to one lucky reader. If you’d like a chance at winning this book, just leave me one comment below with accurate contact information filled out for your email address, and tell me: What kind of camera do you use? Be sure to enter before Monday, September 19th, Midnight EST, at which point a winner will be drawn at random.

Hannah (BitterSweet)94 Comments

It’s What’s Pho Dinner

Would a noodle soup by any other name be less soul-soothing? Pho may be a relative newcomer to the American melting pot, but a craving for those distinctive flavors paired with slippery rice noodles has quickly taken hold of the nation’s appetite. Redolent of exotic spices with a certain savory richness ever-present in the background, it’s traditionally meat that brings the umami element to the party, but vegan alternatives abound. The largest stumbling block for recreating this unfamiliar flavor profile in my own kitchen was one simple spice: Anise. A lovely, licorice-like, naturally sweet warmth, by no means is it a despised ingredient in my eyes, but I can’t help but approach it with great hesitation. A powerful component of any dish, it can quickly overwhelm, even when added with the lightest hand. No matter how I tried to trust the plentiful online recipes, I couldn’t bring myself to attempt them faithfully.

For the pho-fearing, there is at last an easy, approachable answer. Pacific Natural Foods, purveyor of a whole world of soups and stocks, has just unveiled their new Vegetarian Pho Soup Base, a blank canvas for your very own Vietnamese noodle soup masterpiece. Built upon a foundation of mushroom broth, it has savory flavor to spare, with comforting, familiar undertones capable of supporting any combination of toppings and hearty additions.

What really makes most servings of pho, however, is the myriad condiments that you choose to complete your bowl. Aside from noodles and tofu, chilies, hot sauce, lime juice, beansprouts, mint, basil, cilantro, green onions, and/or shallots are all fair game, depending only on a matter of taste. Taking a more sparing route to better taste the broth in question, there was nothing to obstruct the unique seasoning of this surprising soup. Immediately struck by the clear anise essence, at first, it was just as I had feared. Within a few worrisome moments however, it transformed into something entirely new to my palate, a highly nuanced and complex amalgamation of both sweet and hot spices. Not for the timid, it was somewhat sharp upon my initial slurp, but still nothing to dive into a bucket of non-dairy milk over. Impressively fearless for a commercially available packaged offering, regardless of authenticity, I was thrilled to get such a bright, bold kick right from the first spoonful.

Forget about that plain Jane “chicken” noodle next time you’re craving comfort; Pho delivers all that heart-warming familiarity, plus an exciting bouquet of delicate but highly flavorful Vietnamese seasoning all in the same bowl.

Hannah (BitterSweet)26 Comments