Category: Reviews

Go Max, Go!

Coming to the end of yet another grocery shopping mission, having avoided temptation for the most part, the final destination is still fraught with danger. It’s those darned impulse buys so cleverly lined up by the check-out line, inviting you to add just one tiny sweet something to the tally. Yes, I’m definitely an impulse buyer when the mood strikes, so those offerings in and of themselves wouldn’t be so frustrating, if it weren’t for the content. Often lacking in proper labels, or full of unsavory ingredients, these temptations are merely eye-candy at best. Vegan candy bars are still incredibly hard to come by, and they usually turn out to be nothing more than glorified granola bars; Delicious, but a far cry from the decadent chocolate, caramel, and nougat treats available to the rest of the population.

Finally, there is a solution! Go Max Go, a vegan-owned and operated business, has developed a line of four candy bars that are impressive by any standards. By sourcing high-quality ingredients, there’s no trans-fats or HFCS to worry about, so there’s less to feel guilty about when you indulge. Imitating the familiar flavor combinations that certain nation-wide brands have made popular, these bars will satisfy your craving for nostalgia, and a sweet treat.

If a Snickers bar sounds like the peanuty indulgence you desire, grab a Jokerz instead. Composed of “caramel, peanuts, nougat, rice-milk chocolatey coating,” this bar is truly no joke. Packed full of chewy, sticky caramel sprinkled with ample amounts of fresh-tasting peanuts, one bite is an intense taste sensation. A good hit of salt brings out the high notes in those crunchy nuts and rounds out the whole flavor profile. The chocolate coating definitely keeps the sweetness in check and provides an appealing exterior, but it’s definitely not the focus here.

One of my childhood favorites was the Milky Way, and it was always the first to be eaten out of my Halloween stash every year. Now, I can indulge in the Twilight, which boasts “caramel, chocolatey nougat, rice-milk chocolatey coating” all under one wrapper. The dense, chewy, almost creamy nougat is very sweet, but still possess a good chocolate flavor. Coated in smooth, milky chocolate, this outer layer a more prominent role, and is sure to please chocolate lovers all around. Married harmoniously with the deep, burnt sugar notes of the caramel, it’s one incredibly satisfying snack.

“Some times you feel like a nut…” and at those times, don’t reach for an Almond Joy; Grab a Mahalo bar! “Coconut, almonds, rice-milk chocolatey coating” lends a tropical taste to this candy. Three solitary almonds line the top, and although that appeared to be a scant offering at first, they proved to be just enough to add delightful crunch to the whole concoction, and were perfectly fresh in flavor. The body was a firm piece of shredded coconut, reminding me somewhat of coconut-packed marzipan. A light shell of creamy chocolate perfectly compliments the interior without overshadowing any of the other components.

Finally, for those who want a more straightforward and simple chocolate treat, the Buccaneer is guaranteed to please. Simply made of “chocolatey nougat, rice-milk chocolatey coating” the 3 Musketeers impostor is the plainest of the pack. Somewhat top-heavy on the chocolate coating, the thick exterior gives way to an intensely sweet and chocolatey nougat. Absolutely delicious, but akin to taking straight frosting shots, this bar is for the serious sweet tooth only!

Easily addictive, each bar is absolutely spot-on for the candies that they’re “imitating,” although I would be tempted to say they’ve all surpassed the originals in just about every respect. If we could only get these babies into grocery store check-out lines, then boy, would I ever be in trouble- They’re pretty much impossible to resist!

[Written for Go Dairy Free]

Hannah (BitterSweet)42 Comments

Oh, Baby!

Even if you’re thousands of miles away from New York City, or even on the other side of the world, I’m willing to bet that you’ve at least heard of Babycakes, the 100% vegan bakery that also caters to celiacs, diabetics, and above all else, people who really just want good cake. Seeming to be the answer to an unspoken question, this hot spot has been thriving since it opened in 2005, and is in fact doing so well that there are plans to open a west coast outpost in Los Angeles in the works. That’s not the most exciting morsel of news Erin McKenna, the proprietor and baker extraordinaire, has to share with her fans: No matter where you live, you can now enjoy all of those wonderful offerings found at Babycakes, thanks to their newly released cookbook that divulges all their secrets.

So, what’s the secret, you may wonder? I certainly did, and quickly flipping through the pages in a mad rush not unlike a sugar-high, my first thought was that it must be all that coconut oil. Yes, what was truly striking was how much coconut oil these recipes called for, and pretty much no other type of fat at all. That, plus the special gluten-free flour mixes, powdered soymilk, coconut powder, and so on make each recipe a fairly expensive venture. At the very least though, it certainly explains the relatively steep prices that the bakery charges. You’re definitely paying for quality here though; There are few ways around such expenses if you want to make a dessert without refined sugar or flour that’s still edible.

Immediately I was drawn to the cupcakes, the focal point of this little bakery, and especially the frosting. The book would have been worth buying if only for the frosting recipe, but unfortunately, I never could get it quite right. After turning into a lumpy, curdled mess, only an overnight stay in the freezer and then a vigorous second blending helped smooth the mixture out at all, but even then it was far too thin to consider piling on top of a cake. It pains me to think of the the whole 1 1/2 cups of coconut oil that was wasted.

At the very least, the Chocolate Cupcakes worked out just as written, rising just above the papers to achieve nice flat tops. Alone, they weren’t much to talk about, and did have a slight bean-y flavor thanks to the garfava flour, but overall were decent gluten-free cupcakes. Frosted, I’m sure these would be downright delicious.

While they may look like short cupcakes, these are actually gluten-free Blondies. Curious as to how such a creation might be possible, I couldn’t resist these round little sweets. Strongly flavored with vanilla, I loved the taste, but the texture left a bit to be desired. Much more like a moist cake than a blondie, I would simply call these tea cakes if serving them to an unsuspecting crowd. Unfortunately, these may not be for everyone, as my mom announced that her “favorite part about these were the chocolate chips” after trying one.

Going for one of the non-gluten-free recipes, the Raspberry Scones seemed promising. Very simple in construction and made with hearty spelt flour, these are something you don’t need to feel guilty about eating for breakfast. Again, they were much like tea cakes in texture, and not exactly what I would think of as a scone, but over all I truly enjoyed these little treats along with a strong cup of coffee in the morning.

If you’re looking for healthier, less-processed baked goods with classic flavors, or gluten-free desserts, this is the book for you. Despite having a fair share of hits and misses, it’s ultimately a beautiful cookbook with lots of helpful tips and ideas for creating your own sweet masterpieces, no matter your dietary restrictions. I’ll admit that it probably won’t be the first book I’ll turn to myself, but it will still hold a prominent place on my bookshelf.

Does any of that sound good to you? If so, then I’d love to give you a copy of the book as well! Just leave me a comment and tell me: What would be the first thing you’d like to make from it if you win? No double comments, please. The giveaway will close May 28 at midnight EST, and the winner will be announced the following day. Good luck!

Hannah (BitterSweet)158 Comments

Tempting Tempeh

UPDATE: While this product line has sadly been discontinued, skip ahead to get the meat bun recipe with an easy adaptation to use any tempeh you like!

Considering how long I’ve been vegan, it’s surprising how rarely tempeh has appeared on my menu. Even more stigmatized by mainstream cooks and eaters than tofu, it hasn’t quite reached universal acceptance as not only a viable but delicious ingredient, and is all too often labeled as a very “crunchy-granola” sort of food. Funny enough, tempeh has much more in common with tofu than meets the eye, and the biggest difference stems from the fact that the soy beans are pureed and filtered to make tofu, whereas with tempeh, you get the whole thing. Thus, these cakes of naturally fermented soy are higher in fiber, in addition to that all-important protein. It’s no beauty to look at though, so the fear of picking up one of these lumpy, brownish-grey blocks or strips is understandable. My own hesitation to incorporate such a nutritious ingredient into my diet is not due to bias or lack of initiative, however, but a lack of imagination. What to do with these firm, somewhat crumbly slabs? How should they be cooked, and where does one start when it comes to adding harmonious, appealing flavors?

For those of you in the same boat, fear not. LightLife has just developed Tempeh-Tations, a new line of pre-seasoned tempeh cubes that provide an easy starting point for any meal, and a painless way to test the waters of cooking with tempeh. Available in three different varieties, they’re found in the refrigerated section, ready to eat, making those little packages especially appealing after a long day at work.

Ripping open the Zesty Lemon flavor, I’ve got to admit, these bumpy brown chunks didn’t immediately get me salivating. Aesthetics aside, it smelled quite promising, and an little pool of extra marinade sitting at the bottom of the package meant that there was plenty to help flavor the rest of the dish these pieces went into as well. Tossing the tempeh into a very quick pasta salad, it was all but an instant meal once the orzo was cooked and drained. Strikingly tangy and perhaps even bordering on sour, the lemon flavor is definitely front and center here. A nice hit of garlic balances things out a bit, and the soft but toothsome texture makes it a very satisfying addition. While it wasn’t my favorite meal in the world, I was thrilled with how convenient and satisfying this product proved to be.

“Planning” a meal around the Ginger Teriyaki flavored Tempeh-Tations meant scrounging through the fridge at the last minute, using up all the veggies I could find to make some simple cabbage wraps. Smelling of the ubiquitous Americanized Chinese Food brown sauce, I didn’t have very high hopes for this one from the get-go. Undeniably sweet, mild in overall flavor, and completely lacking the zing of ginger I had wanted, this sticky marinade didn’t do very much for me. While it was unoffensive and pleasant enough to eat, I don’t know that I would want it again. Nonetheless, it may very well have been tastier had the cubes been sauteed and served warm in a stir-fry instead of eaten cold with raw veggies.

When it came time to try the Classic BBQ, I was trepidation, to say the least. Barbecue sauce is perhaps the last condiment on earth I would want to add to my plate, but shockingly, I found this rendition to be so mild, it was easily the best BBQ-anything I’d had in a long time. Wonderfully smokey with just a vague tang, no spice or heat to speak of, I’m sure it would be a hit with picky kids, too.

Going all-out to dress this one up, I thought it might be fun to make my own “meat” buns, cooking up the tempeh with a mess of vegetables and lentils, and then stuffing it into bread dough. The result was a savory, portable snack or meal, perfect for a packed lunch or easy eats on the go. This formula also opens up the possibility to insert any sort of veggies you have on hand, so don’t let my suggestions limit your creativity.

Yield: Makes 12 Buns

Tempeh Meat Buns

Tempeh Meat Buns

Tempeh makes an hearty, healthy meatless protein for stuffing into tender bread dough. The buns make an excellent portable snack or meal, perfect for a packed lunch or easy eats on the go.

Prep Time 25 minutes
Cook Time 50 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 45 minutes

Ingredients

Dough:

  • 3 Cups All-Purpose Flour
  • 1/4 Cup Instant Mashed Potato Flakes
  • 2 Tablespoons Granulated Sugar
  • 1 1/4 Teaspoons Salt
  • 1 0.6-Ounce Cube Fresh Yeast or 1 (1/4-Ounce) Packet of Active Dry Yeast
  • 1 Cup Warm Water
  • 1/2 Teaspoon Apple Cider Vinegar
  • 2 Tablespoons Olive Oil

Filling:

  • 2 Tablespoons Olive Oil
  • 1 1/2 Cups Roughly Chopped Cabbage (Pack to Measure)
  • 1 Cup Chopped Yellow Onion (About 1 Medium)
  • 1/2 Cup Diced Zucchini
  • 1 6-Ounce Package BBQ Tempeh-tations*
  • 1 Cup Cooked Black Lentils
  • 1 Cup Chopped Potato (About 2 Small)
  • Freshly Cracked Black Pepper
  • Chili Powder
  • Cayenne
  • Cumin
  • Salt

To Finish:

  • Plain Non-Dairy Milk
  • Sesame Seeds

Instructions

  1. In a large bowl, mix together the flour, instant mashed potato flakes, sugar, and salt. Crumble the fresh yeast into small pieces with your fingers, and stir to disperse the pieces evenly throughout the dry ingredients.
  2. Separately, combine the water, vinegar, and oil before pouring the whole mixture into your bowl of dry goods. Mix well, and once everything has become incorporated into a loose dough, switch over to using the dough hook for your stand mixer, and allow it to slowly work the dough for about 10 minutes. Let the dough rest for 5 minutes before proceeding.
  3. If you don’t have a stand mixer, just skip right to kneading by hand on a lightly floured surface- Take about 15 – 20 minutes on this step if you haven’t work it with the machine, but only 5 – 10 if you have. Once it becomes smooth and elastic, tacky but not sticky to the touch, place it in a greased bowl and cover loosely.
  4. Place it in a warm area and let it rise until doubled in volume, about 1 – 1 1/2 hours.
  5. While the dough is rising, you can begin to prepare the filling. In a large skillet over moderate heat, begin by heating up the olive oil before tossing in the cabbage, onion, zucchini, and tempeh. Stir frequently, and once the onions are translucent, add in the potato and lentils. Cover and let cook for about 15 minutes or until potatoes are fork-tender. Add seasoning to taste (I didn’t measure, but all you need to do is just add spices until it tastes good.) Move the filling into a large bowl and allow it cool.
  6. Once risen, Punch down the dough and divide it into 12 equal pieces. Gently roll out each piece into a 5-in. circle, or as thin as you can get it. Place around 1/4 cup of filling in the center, and fold dough over that filling to meet in the center; Pinch the edges together to seal, and place each finished bun with the seam side down on a silpat-lined baking sheet.
  7. Repeat for all of the remaining buns, and let rise once more for about 30 minutes. Brush lightly with non-dairy milk to encourage a golden-brown crust, and sprinkle lightly with sesame seeds. Bake in a preheated 350 degree oven for 20 – 25 minutes until nicely browned.

Notes

*Tempeh-tations have been discontinued, but fear not! You can use plain tempeh and add 2 tablespoons of your favorite BBQ sauce instead.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 280Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 7mgSodium: 402mgCarbohydrates: 43gFiber: 5gSugar: 7gProtein: 11g

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 estimations.

© Hannah Kaminsky
Cuisine: Fusion / Category: Main Dishes and Entrees

 

Hannah (BitterSweet)51 Comments

Just Dandy

As far as confections go, marshmallows are fairly simple creatures on the surface. Sugar, some gelling agent, and a splash of vanilla are pretty much all it takes to whip up a batch, but somehow the end product is so much more than the sum of its parts. Especially true for the vegan mallow, which up until recently has been billed as nothing short of a rare delicacy, owing to both steep prices and availability. For the longest time, Sweet and Sara has been the only contender in the game, and their squares will continue to be my gourmet, special occasion marshmallow, but now there is finally a company to fill the void for those everyday cravings. Those crafty folks at the Chicago Soydairy are definitely making great strides to release cruelty-free products like the world has never seen before, such as their brand new Dandies marshmallows.

Cylindrical little pillows about an inch in length, Dandies are a much closer approximation to the jet-puffed variety that most Americans are familiar with toasting over an open campfire and stuffing between two graham crackers. Yielding easily to a gentle bite, these babies have a delightfully soft yet firm chew, with a good “bounce” that isn’t the least bit gummy. Surprisingly restrained in sweetness, it’s dangerously easy to keep popping these fluffy morsels into your mouth one after the other, before you can take notice of how quickly the bag is emptying.

It took serious willpower to stop eating these out of hand and actually make anything with them, but as soon as they’re more widely available, you can definitely expect to see more Dandies in many of my baking exploits. Until then, a simple but spectacularly delicious s’mores panini will have to suffice.

And yes, these marshmallows do melt and toast, beautifully, too!

Hannah (BitterSweet)59 Comments

Have Your Cake, and Defrost It Too!

Although vastly improved compared to a mere 5 years ago, the state of commercial vegan baked goods is still rather dismal. Unless you’re lucky enough to live near a wonderful bakery that takes enough time to think about cruelty-free sweets, the only real option is to bake for yourself. Of course I have no problem with that at all, and in fact love the challenge that this sometimes presents. For the average Joe stranded in a less veg-friendly town, however, it’s no surprise that even the most simple cakes are pretty much completely out of reach. Lacking the time or patience to fire up the oven and whip up some batter, I can easily understand how difficult it may be when a cake craving suddenly strikes. Up until recently, there was absolutely no where for a non-baking vegan with a sweet tooth to turn…

But Amy’s, makers of delicious and wholesome vegan meals, is here to change all that. Many a time have their fantastic frozen samosas and tamale pies saved me from a dismal dinner, so when I heard that they were developing a line of frozen cakes, I could hardly wait to see how these new creations would compare.

Freeing the Orange Cake from its box, I was immediately smitten. Lovingly nestled in a beautiful cardboard loaf pan, embellished with little gold flowers, this looked like something taken straight from a bakery or given as a thoughtful gift. I wouldn’t be at all ashamed to put it straight on the table, just as is.

A bit on the short side, this cake was clearly meant to be sliced thick to compensate for the lack of height. No problem by me- Each forkful had a nice heft to it, and made me feel as though I was getting more cake in each bite. Soft and tender, with an absolutely gorgeous, even crumb, it was hard to believe that this texture came from something that was recently frozen solid as a brick. Whereas the freeze/thaw process is often harmful to just about every food I can think of, this cake was miraculously unaffected.

Very delicately citrus in flavor, it had just enough orange to keep you going back for one more taste. Definitely more exciting than a plain old vanilla pound cake, but still a simple flavor overall, I can easily see this being a hit in just about any home. Tasty enough that it could be served as is, but also so versatile that just about any fruit, ice cream, or sweet topping could go nicely with it, this is one impressive yet unfussy dessert.

But what about all of you chocoholics out there? Surely you know what it’s like to crave chocolate in the middle of the night, and absolutely nothing else with suffice. Well don’t you worry, the Chocolate Cake was practically made with you in mind. Dark in color and intense in flavor, it manages to be both rich but not too heavy. Subtly sweetened, with a full-bodied, well-rounded chocolate flavor, it’s a very sophisticated take on a classic that adults will appreciate and I’m sure the kids would still enjoy.

Both flavors make for a wonderful treat to have on hand, especially when there’s just no time to bake. I just hope they don’t spoil me too much, because it will certainly be tempting to just pick up one of these frozen delights instead of turning on that hot oven in the summer!

[Written for Go Dairy Free]

Hannah (BitterSweet)44 Comments

Forget Merely Fresh; Try Live!

Buying packaged or prepared food from the grocery store, you can be almost certain that it will never taste quite as good as homemade, most often because it lacks the vibrancy that only fresh fruits and vegetables can provide. Popping open the lid of a jar of Zukay‘s salsa, the thing that hit me first was how bright, clean, and intense the flavors were. Never before have I tasted a jarred product that tasted so close to homemade! It probably has something to do with the fact that Zukay prides itself on selling live foods, happily fizzing away with non-dairy probiotics and absolutely no preservatives.

Indeed, both the salsas and relishes are positively effervescent! The sensation reminds me of soda carbonation, but it gentler and “smoother,” for lack of better description. It’s not distracting or obtrusive, but merely lends another dimension to the over all texture. Hot Salsa Viva is what I would recommend for anyone who enjoys a bit of spice; While the Mild Salsa Viva is perfectly delicious, it definitely lacks heat.

Relish isn’t a condiment that I usually have on hand, so I wasn’t sure what to look for here or even what to expect. Happily, I discovered that the Garlic Dill Relish was much like finely diced dill pickles, which I happen to love. Bringing a bit more bite to the party, the Horseradish Dill Relish has a satisfying zing which has just the right level of heat.

It felt wrong to go and cook such a delicately-handed, raw, living food… But I just couldn’t leave well enough alone and couldn’t resist the urge to experiment!

What you see here is still the same salsa, and almost purely salsa, but with a bit of time and slow heat, it’s become a crisp, translucent “glass.” Having learned from Alex‘s class on Crisps, Cracklings and Glasses, just how easy these fun chips are, I made up a batch as soon as I returned home. They do require patience, but are dead easy to make!

Salsa Glass

335 Grams Salsa* (1 Jar of Zukay, Scraped Clean)
90 Grams Light Agave Syrup
Pinch Salt

Place all of the ingredients in a medium sauce pan, bring it to a boil, and cook for 8 minutes, stirring constantly. Turn off the heat and let cool- You should have about 235 grams remaining afterward.

Preheat your oven to 200 degrees and line two baking sheets with silpats or acetate.

Move this mixture into your food processor or blender, and thoroughly puree. Pass it through a fine mesh sieve to make sure that there are absolutely no lumps. Use a stencil like you would for traditional tuiles (I cut a simple triangle out of cardboard) and spread it very thinly and evenly onto your prepared sheets.

Bake for 1 hour, flip the chips over, and bake for an additional 30 minutes. Let cool completely and store in an airtight container.

*Note that if you use a very spicy salsa here, it will only become even more spicy as the liquid is removed and the solids become more concentrated, so choose wisely!

Hannah (BitterSweet)39 Comments