Category: Reviews

Sweet & Sara; Spooky & Spicy

As if the famed vegan marshmallows from Sweet & Sara weren’t already irresistible enough, their latest move into the realm of holiday-themed treats will certainly put them over the top. Turning those classic white cubes into shapes so adorable that even Peeps would drool with envy over, the latest addition to their already spooky and sweet ghost is a wide-eyed, Chocolate-Dipped Bat.

The beauty of this Halloween offering isn’t so much the actual shape though, but the fact that it’s absolutely loaded with quality dark chocolate, providing the perfect textural foil to the light and fluffy mallow underneath. With just the barest hint of bitterness, it knocks down the level of sweetness overall, and makes these bats dangerously easy to wolf down. This one pictured above just barely survived the photo shoot, and trust me, it sure didn’t stick around long after.

What’s even more exciting is not the new ways these mallows are being decorated, but a whole new line up of flavors, perfectly suited for the fall and winter seasons.

Tinted to a pale, peachy blush, the flavor may not be evident just from a quick glance, but one whiff and you’ll known instantly that this is one sweet pile of Pumpkin Spice marshmallows. Amazingly, I even got a hint of squash just from a quick sniff; A flavor that is easily lost even in more pumpkin-packed desserts, this is quite a feat indeed. Although it’s perhaps not as evident in the taste, these definitely read as their name sake, and do not disappoint. Warm spices are infused throughout each fluffy pillow, with cinnamon taking the lead, they are still mild and delicate enough that children as sure to love them as much as adults. Just try substituting one of these miniature pumpkin pie bites for a vanilla mallow next time you make a s’more, and you may not be able to go back to the original version.

Just the concept of mint and chocolate together gets my mouth watering, so I could barely stand the anticipation while waiting to taste the Chocolate Peppermint marshmallows. Lightly dusted with cocoa powder, these puffs are chocolate-y all the way through. Though the interiors are lighter in color, don’t let that fool you, as the flavor is strong throughout. Happily, the mint doesn’t overwhelm but isn’t lost in the candy either; Striking that illusive balance between the two flavors, each little mallow is both decadent and refreshing. Perhaps the perfect little treat to serve after a heavy dinner, these marshmallows are quite possibly the best version of pillow mints one could imagine. Easily taking the spot as my new favorite flavor, I can hardly wait for them to be more widely available with Sweet & Sara‘s other standard offerings!

Hannah (BitterSweet)40 Comments

Sweetness in the City: V-Note

I imagine that opening a restaurant is a lot like having a baby; Although I’ve done neither to date, it would seem that both acts are exhausting, painful, and life-altering… But hopefully rewarding in the long run. There are of course a few major differences, like ending up with a little bundle of joy versus a walk-in fridge with hundreds of pounds of fresh produce, but the desire to make your mark, and bring some beauty into the world, is perhaps similar. This intent was palpable on the second opening night of V-Note, another creation by the mastermind behind Blossom.  This particular venture delves further into the world of vegan dining, and especially wine. Though the concept was partly lost on me since I don’t drink, the food coming out of that kitchen should be enough to entice anyone, imbibing or not.

Though the whole meal wasn’t pitch-perfect, there were many more hits than misses.  Fans of Blossom may recognize a few dishes from the previous eatery, but plenty of new and exciting items are more than worth a try. The pistachio and pepper-dusted tofu in particular, arriving as an impressive tower of bean curd and greens, is a stunning dish both in plating and taste. However, it was the grand finale that really makes me want to come back for more.

Unassumingly titled “chocolate ganache cake,” it may be more apt to call it whipped fudge. Just the barest sliver of somewhat forgettable cake made up the base, and the rest was the thickest, richest, and perhaps most intense little square of pure chocolate sweetness I had ever been served. Though diminutive in size, a slice any larger would have been overkill; Carefully composed, the plate was just enough to sate my sweet tooth without feeling gorged after a fine meal.

Though it’s a bit of a trek just for one meal, I will definitely be back in the near future to see how V-Note changes and improves as it hits its stride.

Full disclosure: I was not paid for my opinions nor asked to write a blog post, but my meal was comped.

Hannah (BitterSweet)36 Comments

All-American Herbivore

With a great cookbook collection comes great responsibility; Each individual novel contains dozens, if not hundreds or possibly even thousands, of painstakingly compiled and tested recipes, and nearly each one is just as worth to grace the dinner table. How can one possibly cook enough to do justice to this growing mass of text, all so lovingly created? As a cookbook author myself, I know the pain and suffering that goes into producing these titles. I’m constantly feeling torn between wanting to create my own original recipes, and just enjoy the hard work that others have already done for me, cooking and baking from the massive number of books piling up on my overburdened shelves. While I may never fully utilize the great resources at my disposal, there are some particular books that have proven to be truly useful for every day meals, and will certainly see many repeat trips to the kitchen. Just one such title is American Vegan Kitchen, by Tamasin Noyes. Filled with classic comfort foods and hearty fare to satisfy herbivores and omnivores alike, there’s so much more than just burgers and fries to enjoy here.

There’s nothing better than a big vat of soup bubbling away on a chilly autumn afternoon, so I wasted no time whipping up a giant potful of Black Bean Soup. Though a bit more involved than my typical approach to this staple soup, that complexity definitely came through in the final flavor, as it was so much more than watery beans and a few chopped vegetables. Thick to the point of being closer to a stew, it was packed with all different flavors in every spoonful, with a pleasantly smokey, spicy, and just slightly zesty undertone. Wonderfully accented by a hit of lime, it was just the acid necessary to brighten up the whole conglomeration. Happily producing enough for many meals at once, I was thrilled to find leftovers a few days later, and enjoyed a big bowlful well into the busy work week.

Straying a bit from the theme of solid “American” entrees, I was pleased to see that there were far more than just the stereotypical offerings to choose from. More reflective of our tendency to borrow flavors and ingredients from other cultures, adapting them with out own ingredients and palates, I immediately zoomed in on the irresistible-sounding Peanutty Tofu Kale Pockets. Simple in preparation but highly sophisticated in taste, each stuffed pita was a perfect portable meal. Nicely balanced nutritionally with greens, protein, fat, and starch all wrapped up in one hand-held format, this is what I wish I had packed in my lunchbox instead of so many sad school lunches. Easily adapted to use whatever veg or spice blend you prefer, the only thing I would argue must not be messed with is that killer peanut sauce. The recipe does make far too much for just sandwich servings, that’s part of its genius, as I found it’s even better on leftover plain pasta the next day.

Finally, just to make sure I had some of the basics covered, I simply had to try my hand at making the All-American Incrediburgers. Though I’m embarrassed to admit it, this was actually my first time working with wheat gluten in a savory format, and not just bread. However, I can absolutely promise it will not be the last. Honestly, these were possibly some of the best veggie burgers I’ve tasted. Unnervingly meaty in both flavor and texture, chewy but still tender, this is one that I wouldn’t be afraid to serve to a self-proclaimed meat eater. Each large burger is enough for the heartiest appetites as well. Surprisingly easy to make, these beat out the standard frozen soy pucks by a landslide.

What makes this particular cookbook stand out from the rest, is how thorough it is. I was impressed that there were recipes for absolutely everything mentioned, from suggested toppings and sides, to spice mixes and even a basic bread to build your sandwiches on. Though I’ve only scratched the surface in trying out what American Vegan Kitchen has to offer, I know that this won’t be the last of my trials; It’s one cookbook that isn’t going to be simply sitting around and collecting dust on my shelf.

Hannah (BitterSweet)38 Comments

Sweet Utopia

Some peoples’ idea of “heaven on Earth” involve such lofty concepts as peace on earth, an end to poverty and starvation, and so forth- Worthwhile goals indeed. Others, however, dream simply of a chocolate-covered dessert paradise, and I’m here to say that at least this sort of utopia is achievable immediately, and from the comfort of your own kitchen. Sweet Utopia by Sharon Valencik is just the ticket to take you away to this sugar-coated place, boasting over 130 widely varied vegan recipes, running the gamut from cakes and custards to pies, cookies, and everything in between.

Unlike so many cookbooks that are purely lists of recipes, what really appealed to me about Sweet Utopia was the extensive explanation of ingredients, conversions, and pan sizes in the front of the book. For a newbie vegan baker, or just one that wants to learn more about the process, this information is invaluable. It helps to build a basic understanding that could empower a young vegan to take desserts into their own hands, and create or modify recipes to achieve new baked feats. Even if one isn’t so adventurous, I loved the fact that many recipes included numerous suggestions for adaptation, with other flavor combinations that may appeal, or ideas for simplifying should time be of the essence.

Featured by Book Publishing Co. as part of their Luscious Vegan Desserts Campaign, I was happy to secure myself a copy for review. Since almost every recipe has a tempting color photo included, my mouth was watering as I flipped through this modest collection, trying to decide what to make. Ultimately, it was a craving for a simple comfort that drew me first to the cake section.

Baking up easily and without incident, the Chocolate Chip and Nut Streusel Coffee Cake was practically instant gratification. With a moist and tender crumb gently yielding to slightly gooey chocolate chips, you’d be hard-pressed to find anyone that might object to such a cake. Spotted with just enough chocolate to keep the flavor present throughout, but not so much that it overwhelms the whole dessert, it manages to maintain a fine balance between opposing elements. I do, however, have a few qualms about calling this a “streusel” or “coffee cake,” since the streusel is composed merely of sugar, cinnamon, and nuts. In my eyes, a streusel must be of the crumb-variety, preferably layered on thick, and with much more heft than this light sugar sprinkle. Overall a tasty treat that gets a solid B grade, but by no means the best coffee cake I’ve tasted.

Turning next to a cookie that sounded like it was made with me in mind, I could hardly resist the siren song of the Minty Green Tea Stars. Combining two of my favorite flavors, matcha and mint, it sounded like a match made in heaven. Shaping mine to like leaves to harken back to these star ingredients, I was happy to see that they didn’t spread too much in the oven, holding even their delicate veins nicely. Staying beautifully green in the oven as promised, they were truly lovely little morsels, the perfect sort of thing to liven up a cookie platter, and one I will definitely keep in mind when the holidays roll around. However, the flavor may need a bit of tweaking next time around, because I didn’t taste even a hint of that illustrious and expensive matcha powder. Intensely and downright aggressively minty, the extract could probably stand to be dialed down a bit, because it’s a shame to use matcha powder merely as a coloring agent. For someone seeking just a soft mint sugar cookie, however, simply omit the green tea, and you have a perfectly refreshing peppermint treat on your hands!

Finally, I couldn’t resist the intrigue of a Carrot-Ginger Pudding. They may look like pumpkin or butterscotch, but the flavor sings with bright ginger flavor, and a comforting carrot cake-sort of undertone. Very softly set, I was disappointed at the grittiness of the carrot, but that may just be an execution error on my part. Brimming with bites of sharp crystallized ginger, you’ve gotta love the spice to enjoy this dessert, but I definitely did. Even better yet, I decided to top it off with the Cashew Creme, and it unexpectedly stole the show. I wouldn’t make this pudding without it; Complimenting that spicy flavor with a cool, creamy, and rich topping, it brought the whole dessert together harmoniously. Finally, a nut-based whipped creme that doesn’t just taste like… Well… Nuts! This is one that I will definitely default back to time and again.

Overall, Sweet Utopia is an inspiring cookbook for any dessert lover who’s looking to expand their vegan repertoire, or any vegan seeking to delve into the sweet paradise that is home baking.

Hannah (BitterSweet)17 Comments

Totally Strawesome!

After sharing the post for my cookies and creme milkshake, there came a certain point when I wasn’t sure if there were more comments about the recipe, or about the intriguing glass straw in the photo. Though unexpected, I can’t say I’m entirely surprised by that reaction- It was the same intrigue that originally led me to the source.

Captivating works of art, each creation from Strawesome is entirely unique and handmade. They’re not only a greener alternative to plastic and disposables, but they’re truly beautiful perched in any drink. The thin little brushes included with purchase make them a breeze to clean, too, but make sure that you rinse them out fairly soon after using to make the process even easier. Green smoothies can become rather “clingy” when dry, if you know what I mean.

Arriving with a life-time guarantee against breakage, available in just about all widths, heights, and shapes imaginable (you can see the “bendy” version veering off in the top-right corner above,) they’ve completely eliminated the need for me to buy any other straws… Although I will admit, there is now the powerful temptation to acquire more lovely glass ones, though!

PS, I’ve had absolutely no personal contact with the company and have discovered and purchased all of these straws myself. I’m just a huge fan and think that everyone should know about them!

Hannah (BitterSweet)40 Comments

Soy to the World

Tofu feta has been a mainstay in my own personal recipe repertoire for years now, a mighty tasty marinated tofu creation, packing a vinegary punch and pleasantly herbaceous bite. Feta it is not, and no one would likely confuse the two, but it makes for a highly acceptable substitute in everyday meals. However, for those with access to a serious health food store, “good enough” need not suffice- Sunergia, the little known but growing gourmet tofu makers have an alternative that blows all the others out of the water.

Although they’ve sadly discontinued 2/3 of their feta flavors, the Mediterranean Herb variety still lives on, and is quite a catch to find. Tangy, unmistakably cheesy, and exactly what I remember dairy-based feta to be, it both crumbles and slices beautifully, making it the perfect accent to all sorts of dishes. It’s hard to even think about leaving it out of my salads these days, as that soft, salty piquancy makes it the perfect foil to crisp, fresh veggies. Many lunches these days are accented by a simple combination of diced tomatoes and cucumbers, a handful of parsley and scallion, a touch of olive oil, and a sprinkle of this addictive feta.

It also works nicely over hot dishes too, of course! Pictured above is a quick melange of roasted onions and delicata squash, topped of course with more feta. Just a touch of it seems to perk up any hum-drum dish. If you’re in need of an easy flavor enhancer, look no further- I have yet to find a savory dish that it didn’t brighten up nicely.

Harder to hunt down but even more illustrious, their Bleu Cheese is damned near to-die for. Pungent, sour, and unmistakably umami, it’s hard to describe the flavor, but I can tell you it’s worth tasting for yourself to find out. Like standard bleu (or blue, depending on who you ask,) it may be more of an acquired taste, but die-hard cheese lovers are bound to delight in this cruelty-free alternative. There’s simply nothing else on the market like it.

Of course, the bulk of Sungeria‘s offerings are of regular tofu, but there’s nothing “standard” about them. Flavored with things like pesto, peanut and ginger, portabello, and a whole range of others, these are some of the most flavorful and unique soy products I’ve had the pleasure of discovering. More than just spices and herbs are included, as they throw in tons of crunchy textural enhancers, like sunflower seeds, quinoa, chia seeds, and even pine nuts where appropriate. These are some of the few tofus that anyone could happily eat plain, cold, and completely unadorned. My favorite use for any of the varieties is wrapped up in sushi rolls, adding a whole new dimension to the typical futomaki.

Although my rolling skills could use some work, they also are right at home in the middle of a light and veggie-packed spring roll, the perfect no-cook appetizer or entree for a hot summer’s day.

The real disappointment here, as I’ve alluded to periodically, is that all of the above are very hard to find. You won’t see them at the standard grocery store, and only at a select few Whole Foods’, but should all else fail, you can order them online.

Hannah (BitterSweet)31 Comments