Category: Reviews

Best Intentions

All too often, food manufacturers grow so large that their products become nothing more than numbers; Objects fit for consumption, but not necessarily thought of as nourishment, whether it be physical or spiritual.  Food has so many roles to play, so many needs to fill, that to flatten it down to mere commodities should practically be a crime.  Of course, this is the foodie in me speaking, but companies that care about their food beyond its revenue generally make better offerings, and that’s something everyone can appreciate.  One such company is Bountiful Vegan, passionate about making vegan cookies that are not only delicious, but full of positive and uplifting energy.  Sound a bit far fetched?  Well, then you haven’t tried their Intention Cookies yet.

Not only do you get a fantastically tasty treat every time you buy one of their cookies, but a complimentary affirmation hidden inside the wrapper sweetens the deal. For anyone who’s had a rough day or could just use a little extra emotional boost, I can hardly think of a better combination. Each cookie is roughly the size of a small child’s head, by the way, and that alone should put a smile on your face!

Punctuated by a generous smattering of dark chocolate chips, the Love Cookie (orange chocolate chip) simply couldn’t be ignored, and didn’t last too long after being photographed. Turning out to be one of my favorites of the group, with such soft, gently yielding dough that would be good enough on its own, but positively shines next to the contrasting chocolate pieces. Happily, the chocolate is in perfect proportion to the cookie, and doesn’t overwhelm the delicate citrus notes that add just a light touch of zesty orange flavor. More exciting than your standard chocolate chip cookie, this is one that I can’t imagine would stick around many days in any house.

Nondescript and potentially easy to overlook, the Well-Being Cookie (pineapple coconut) is hardly as unremarkable as it may look.  Possessing a firmer bite than the previous softie, and a slightly coarse texture thanks to the shredded coconut, eating this cookie is an entirely different experience.  Generally “tropical” tasting, it’s hard to pick the pineapple flavor out of the mix, but there’s definitely something extra in there that couldn’t come from coconut alone.  Pleasingly well-salted, it’s an overall well-balanced and inoffensive baked good. While this one wouldn’t be my first pick, I still had no trouble finishing it in the end.

In another interesting little twist on a classic flavor, the Harmony Cookie (lemon snickerdoodle) shakes up the simple spice-encrusted cookie with the bright pep of lemon oil.  Cheerful as a sunny day, you can’t help but feel happy as you sink your teeth into that crackled crust of cinnamon and sugar.  Satisfyingly chewy, the combination of textures is so perfectly addictive, they could very well be flavored with motor oil and they would still be hard to turn down.  Thankfully, they’re absolutely delicious, gently perfumed with just a hint of lemon.

Saving what I hoped would be best for last, I finally dove into the Prosperity Cookie (choco choco-chip) with a voracious appetite. Surprisingly restrained in the sugar department, it was markedly less sweet than the previous baked beauties. More “adult” in flavor, featuring some bitter undertones of cocoa powder and accented by the much needed richness of the chocolate chips. Good, but not stellar, I’m starting to think that the previous knock-out flavors may have just set my expectations of this last cookie too high.

If you care about what you eat, and have a serious sweet tooth to satisfy, this is one compassionate business that you should definitely support. And who knows- You may just feel so inspired after eating one of these treats as to actually go out and accomplish your intentions!

Hannah (BitterSweet)27 Comments

Churn! Churn! Churn! (To Everything There is a Season)

Yes indeed, if there were ever a season for ice cream, it would have to be now or never. Churning day and night, my poor ice cream maker has not gotten a minute to rest since there was a fine frost on the windows, and its duties have only multiplied since I picked up a copy of The Vegan Scoop, the latest creation from Wheeler del Torro, the frozen dessert mastermind behind Wheeler’s Vegan Ice Cream. Instantly smitten upon first lick, these were some sweet recipes that I was positively clamoring to get my hands on even before I heard that a book might be in the works. How lucky that Wheeler was generous to share his secret formula!

And what a bang-up formula this is. Simple, fool-proof, and composed of ingredients that absolutely everyone should have no trouble getting a hold of, it was a breeze to mix up each flavor in no time. Measurements are also listed in metric right alongside the US cups and spoons, so I was thrilled to just toss the whole thing onto my scale and get cooking.

Lured in by the abundant color photos and overall aesthetically pleasing design, there’s no denying that this is one beautiful book. Recipes run the gamut from classic parlor favorites to exotic novelties, such as a very adventurous Seaweed Ice Cream, so there’s no lack of fun choices or ideas here. Desserts to serve alongside your frozen treats are found scattered thought the pages, in addition to a dedicated chapter at the very end of the book.

My first choice was easy- Chocolate. Dressing it up with a touch of peppermint extract and a few chopped mint-filled sandwich cookies, it was as rich as super-premium ice cream, and dangerously addictive. A runaway hit, I don’t think that this batch lasted beyond a single day.

Curious as to how whole fruit might be incorporated successfully in a frozen dessert, the Apple Pie ice cream quickly caught my eye while flipping through the vibrant pages. Although the sauteed apples themselves turned out to be incredibly saturated with an egregious dose of cinnamon, the flavor mellowed considerably when combined with the custard base. Admittedly not my top pick, as I found the icy chunks of apples somewhat off-putting, I still had no trouble polishing off this quart.

Seeking a delicious use for an abundance of fresh, seasonal strawberries, the Strawberry ice cream was an obvious choice. Sweet, uncomplicated, and reminiscent of the bright pink strawberry milk I once enjoyed as a child, this simple flavor proved to be surprisingly comforting. Kids would undoubtedly adore it, but all the same, adults may covertly sneak spoonfuls while no one’s looking.

Finally, gravitating towards another love of mine, trying the Coffee ice cream recipe was practically a necessity. Unfortunately, I found it to be far too mild for my tastes, and wouldn’t make it as written again.

The Vegan Scoop excels at providing inspiration for new flavor combinations and platings, encouraging cooks to get creative in the kitchen without letting a drop of dairy get in the way. It may not be the book for “advanced” ice cream makers, as most of the recipes use the same formula over and over again, switching out one ingredient to create a new flavor. That structure and guidance may be useful to others though, so it’s a matter of preference. Just beware of filler and repetition, like the recipe for espresso ice cream… Which is exactly the same as the coffee ice cream, but with- You guessed it- Brewed espresso instead of coffee.

Unable to resist the temptation, a sundae with Wheeler’s Blondies sounded like a fabulous treat. These bars err on the cakey side of the equation, but all shortcomings were easily overlooked once topped with ice cream, caramel, chocolate chips, and raspberries. Now that’s one sweet way to cool off this season!

Hannah (BitterSweet)36 Comments

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