BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Summers on Ice

It has long been rumored that Mark Twain once asserted “The coldest winter I ever spent was a summer in San Francisco.” Although readily disproven, the false quote still haunts the bay area to this day, resonating with those more accustomed to the sweltering sunshine seen further down the west coast. Even I’ll admit a certain disappointment when heading downtown on a mid-July day calls for a jacket and long pants, but it’s an entirely different story just across the bay. Berkeley and Oakland regularly send the mercury rising 10 – 15 degrees higher, and there’s no telling what sort of tropical conditions exist just a few miles further out towards wine county. By the time I’m ready to head home, the disparity finds me swimming in my heavy layers, gasping for the relief that only a frozen treat, or two, can bring.

In such a desperate state, nutrition is rarely top of mind, truth be told. Anything cold and preferably sweet will do, never mind the sugar rush and crash soon to follow. After one too many midday food comas, I’ve found it essential to stock only the good stuff in the first place, making the best choice also the easy choice.

Thank goodness for Pro(Zero), my top protein powder pick of the moment. Blending with any liquid as smooth as silk, thickening like a dream, and possessing a rich sweetness far beyond the label might indicate, it’s everything you could ask for in a powdered supplement. Okay, there is one more think you might one: Good taste.

Previously available only in a limited palate of flavors, the latest release of a Chai Latte rendition has stolen my latte-loving heart. Warm spices mingle with a hint of coffee flavor, both in perfect balance, the combination of the two is a real snacking showstopper.

A thick, frosty protein shake does wonders to tame the typical hunger pains, but all it takes is a humble popsicle mold for crafting next-level summertime satisfaction. Initially inspired by a leftover protein shake left in the freezer for too long, it was obvious that my oversight was no mistake, but a hint of unlocked potential. All it needed was a stick.

Flecked with bold, invigorating spices and the perk of your favorite caffeinated beverage, these frosty treats are no mere syrupy ice cubes. Flakes of toasted coconut add texture, while coconut milk provides a decadent, creamy backdrop. Each bit has all the richness of typical ice cream, but without the need for any fancy equipment, or for loosening your belt afterwards.

To all the hot, busy, summer days ahead: Bring it on, do your worst. I’ve got some delicious backup ammunition in my freezer now, ready for instant refueling.

Coconut Chai Freezer Pops

1 3/4 Cups (1 14-Ounce Can) Full-Fat Coconut Milk
1/2 Cup Plain or Vanilla Non-Dairy Milk
1/4 Cup Light Agave Nectar
1/4 Cup Pro(Zero) Natural Chai Latte Protein Powder
1/4 Cup Unsweetened Shredded Coconut, Toasted
1 1/4 Teaspoons Ground Ginger
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cardamom
1/8 Teaspoon Ground Black Pepper
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
1/8 Teaspoon Anise Extract (Optional)

The procedure here really couldn’t be any simpler: Whisk together the coconut milk and non-dairy milk of your choice along with the protein powder, mixing thoroughly to ensure that there are no remaining lumps. Add in the toasted coconut, spices, salt, and extracts, and stir well. Pour the resulting mixture into popsicle molds, insert sticks, and place them on a level surface in your freezer. Allow at least 6 hours before serving, and preferably overnight.

If you have trouble getting the pops out of the mold, run the outsides under hot water for about 60 seconds to loosen them.

Makes About 6 Medium Freezer Pops

Printable Recipe

This post was is sponsored by HPN Supplements, but all content and opinions are entirely my own.


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Going Green

Green isn’t just good; green is great. Green is downright glorious. Green represents health, wealth, freshness, and rebirth. When it comes to food especially, every green in the visible gamut indicates a potent source of nourishment, and this is especially true as those tones grow increasingly saturated. Spirulina is a prime example, packing an unbelievable battery of vitamins, minerals, and proteins into every molecule. Potent even in the smallest doses, spirulina enjoys the rare ability to enhance average recipes, both visually and nutritionally.

Consider that scant pinch of spirulina powder nature’s food dye, with some added health benefits. With St. Patrick’s Day upon us and green eats popping up around every corner, there’s never been a better time to ditch the bottle of FD&C Green No. 3, titanium dioxide, modified corn starch, sodium benzoate, and potassium sorbate.

The funny thing is, the original St. Patrick himself was actually associated with a particular shade of royal blue, not green, contrary to popular belief. That particular hue came to represent the holiday thanks to the shamrock, which was picked to adorn one’s lapel as a vibrant, living symbol of the holy trinity. Curious what a bit of time and mythology can do to tradition.

As far as I’m concerned, it’s still perfectly fitting to pay homage to the “Emerald Isle” with another round of green goodies. If anything, it’s even more appropriate to employ the tinting powers of blue-green algae with this knowledge! It’s the best of all worlds, especially from a flavor standpoint.

Crisp, compact bites for munching solo or pairing with a light dip, you’d never know that these shamrock-shaped crackers are such healthy snacks. A gluten-free base of green pea flour contributes a distinctly nutty, roasted flavor which pairs perfectly with the subtle savoriness contributed by the spirulina. Bold additions of fresh mint, lemon, and black pepper sparkle brightly against the contrast of that dark green backdrop, yielding an invigorating combination well suited for spring festivities, and beyond.

Best of all, the basic formula is infinitely adjustable to your tastes. Green pea flour is still slightly esoteric, I’ll admit, so you can just as easily swap it for standard garbanzo bean flour instead. Herbs and seasonings are entirely flexible, too. Think fresh dill for another seasonal taste, or try cilantro with lime zest to pull the profile in an entirely new direction. As long as it’s green, it’s all good.

Gluten-Free Minted Pea Crackers

1 Cup Green Pea Flour
1 Tablespoon Spirulina Powder
1/4 Cup Packed Fresh Mint Leaves, Finely Minced
1 Scallion, Finely Minced
1 Teaspoon Lemon Zest
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Baking Powder
1/4 Cup Water
2 Tablespoons Olive Oil

Preheat your oven to 350 degrees and line a baking sheet with a piece of parchment paper or a silpat.

In a large bowl, mix together the green pea flour and spirulina, stirring thoroughly to ensure that the spirulina is thoroughly distributed throughout. Add in the finely chopped herbs, zest, salt, pepper, and baking powder next, tossing to incorporate. Finally, pour in the oil and water together, and mix very well, until you create a smooth, cohesive dough. It will be very thick and you may need to use your hands bring everything together, so don’t be afraid to get in there and get messy! There’s no danger of overworking the mixture since there’s no gluten, so give it your all.

Shape the dough into an even rectangle and pat it out fairly thin by hand before moving on to the rolling pin.

Avoid using an excessive amount of additional flour, but use a tiny bit of extra flour on your work surface to prevent the dough from sticking. I had the best results when rolling it between two separate pieces of parchment paper. Roll out the dough as thinly as possible to yield the crispiest, crunchiest crackers; aim for about 1/8 of an inch. Use a small cookie cutter of your desired shape, approximately 1 inch or so in diameter, and punch out the individual crackers. Transfer the shapes carefully to your prepared baking sheet. No need to space them out too much, since they won’t spread. Just give them enough room to breath and bake evenly.

Bake 15 – 18 minutes, or until crisp and no longer shiny on top. It can be difficult to tell when they’re fully cooked due to the dark green color, but they should at least appear dry. It’s always better to err on the side of caution and pull the crackers earlier to prevent them from burning. They will continue to crisp as they cool, and if you’re not fully satisfied with the texture at that point, you can always return them to the oven for a few more minutes.

Let cool completely before snacking or stashing in an air-tight container for up to a week.

Printable Recipe

This post was is sponsored by Spiral Spring, but all content and opinions are entirely my own. To enjoy a 20% discount on all Spiral Spring products, enter “Sweet20” upon checkout.
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Brazilian Bread Blowout

So a vegan walks into a Brazilian steakhouse…

Reality is stranger than fiction, and while that may sound like the opening line of a terrible joke, that is exactly what happened on a recent afternoon exploit in the city. Why, in a veritable vegan wonderland, would I willingly chose a venue best known for slinging skewered meats like a relentless barrage, bearing glistening swords of the stuff right at your table, no less? Three simple words, my friends: Free salad bar. There is such a thing as a free lunch, at least when it’s your birthday and you’re gifted with a voucher that would cover the cost of the lavish “market table,” a bottomless buffet piled high with a wealth of naturally plant-based options. Luxurious platters of naked hearts of palm, fat spears of asparagus, whole cloves of caramelized garlic, roasted red beets, and yes, even verdant kale salad all beckon atop a platform of glistening crushed ice. It’s a veggie-lovers heaven; a miraculous vegan oasis amid a desert of meat. Thus, for the grand total of $0 (plus a generous and well-deserved tip,) I shamelessly piled my plate high, going back for round after round until I swore I would need to be rolled all the way back home.

To their credit, the servers all took my curious requests in stride, even when I turned down the buttery mashed potatoes, crispy, cheese-encrusted polenta fries, and complimentary birthday dessert. “But it’s included as part of the experience!” they cried, falteringly but graciously returning the untouched bounty to the kitchen whence it came. Only when one carefully folded napkin briefly fell away to reveal a bundle of mysterious little rolls, more like puff pastry than bread, did I feel the smallest pang of regret. Pão de queijo, an entirely unique baked good never before seen through my travels or tastings, suddenly dominated my imagination. Made of either yucca or tapioca flour, the texture is dense and chewy, much like baked mochi with a savory slant. Of course, the little gut bombs positively shimmer with the rich dairy components that make up the bulk of each bite.

That is, of course, until you take matters into your own hands. By no means traditional or remotely “authentic,” my take on the celebrated Brazilian cheese bread is a quick and dirty version that requires none of the typical kneading, rising, or general fussing associated with making bread. If you’ve got a blender and 30 minutes to spare, you’re in business.

Break through that crisp, golden exterior and plunge yourself head-first into an intensely buttery morsel of bread, the likes of which no average dinner roll can compare. Part of its appeal is its simplicity; the flavor is simple and savory, bold but agreeable, easily paired with any other main or side dish on the table. Though unremarkable at first glance, these treats are big winners once you get to know them.

They may not come with the full steakhouse experience, but once you can pop one of these warm, cheesy morsels into your mouth any time a craving strikes, well… You really aren’t missing anything at all.

Brazilian Cheese Bread (Pão de Queijo)

1/4 Cup Aquafaba (Chickpea Brine)
3 Tablespoons Olive Oil
3 Tablespoons Vegan Butter, Melted
2/3 Cup Unsweetened Non-Dairy Milk
1/2 Teaspoon White Vinegar
1 1/2 Cups Tapioca Flour
1 Tablespoon Nutritional Yeast
2 Teaspoons Confectioner’s Sugar
1 Teaspoons Baking Powder
6 Ounces Vegan Mozzarella-Style Cheese
1 Teaspoon Salt

Preheat your oven to 400 degrees and lightly grease two mini muffin pans.

Simply place all of the ingredients into a blender and pulse until smooth. You don’t need to worry about over-mixing the dough, since there’s no gluten to work up here. Pause as needed to scrape down the sides of the blender to ensure that everything is thoroughly incorporated.

Once completely smooth, pour the batter into your prepared mini muffin pans so that they’re filled 3/4 of the way to the top. Bake for 16-20 minutes, until puffy and evenly browned all over. Remove from oven and let cool on a rack for a few minutes. Don’t be alarmed if some of them fall in the center as they cool.

Serve right away and eat while still warm.

Makes 2 – 2 1/2 Dozen Rolls

Printable Recipe


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A Whole Lava Love

Pastry chefs, restaurateurs, and seasoned eaters the world over groan with a deliberate roll of the eyes as the dessert menu lands on their tables. Invariably, no matter the cuisine, listed there amongst the sweet offerings will be the classic chocolate lava cake. No one can begrudge the treat for its flavor, as chocolate boasts a nearly universal approval rate across all dining demographics, but it simply seems like the default, stock answer to the question a lazy cook doesn’t want to address. To continually make such an obvious culinary faux-pas, whoever is at the helm in the kitchen must be terribly uncreative, tone-deaf, or simply apathetic about the meal’s final course. We can all agree that there are few innovations to be found in this antiquated cake, despite the richest, most flowery printed descriptions.

So why do they keep turning up around every dining room corner, and better yet, why do we keep ordering them? For all our claims of being adventurous eaters, open to new, sometimes risky flavor pairings, the attraction to tried-and-true chocolate decadence is simply irresistible. Whether you’ve indulged in one lava cake or 80 in your lifetime, it just doesn’t get old.

Putting food snobbery aside and conceding that there are far worse ways to end a meal, it becomes clear that the real issue isn’t necessarily the sheer number of molten chocolate cakes, but the number of poorly executed renditions. There’s still plenty of room for improvement.

My inspiration to revisit the original, antiquated recipe came from an unlikely source. Protein powder and downright hedonistic desserts are hardly a natural combination, but from one sip of the newly released Natural Whipped Chocolate protein powder by Pro(Zero), I knew it wasn’t so far fetched. Not only did this highly nutritious base help to foster the perfect gooey interior texture, but its natural thickening powers abolished the need for any gluten at all.

There’s no shame in falling for these babycakes containing a rich pool of hot chocolate lava, especially when they deliver a surprising punch of protein and fiber, too.

Molten Mocha Protein Cakes

2 Ounces (1/3 Cup) Semi-Sweet Chocolate Chips
1/4 Cup Aquafaba (Chickpea Brine)
2 Tablespoons Olive Oil
1/4 Cup Pro(Zero) Natural Whipped Chocolate Protein Powder
3 Tablespoons Confectioner’s Sugar
1 Teaspoon Instant Espresso Powder
1/8 Teaspoon Salt
1/8 Teaspoon Baking Powder

Preheat your oven to 450 degrees and lightly grease 4 standard muffin cups. Fill the remaining 2 in the pan halfway with room temperature water; set aside.

Place the chocolate chips in a medium, microwave-safe bowl along with the aquafaba and oil. Heat for 30 – 60 seconds, stirring thoroughly until the chocolate has completely melted. Add in the protein powder, sugar, espresso powder, salt, and baking powder, mixing well, being sure to beat out any clumps. The batter should be smooth and fairly thick.

Divide the batter equally between your four prepared muffin cups and gently slide the pan into the oven. Bake for just 7 – 8 minutes, no matter how under-baked they may look. The sides should be firm, but the centers will remain soft and may fall slightly as they rest. Let the cakes cool in the pan for 5 minutes before carefully pouring out the water from the empty tins. Invert the whole pan over cutting board a or large, flat plate before transferring them to individual dessert plates. Serve immediately while still warm.

Makes 4 Small Cakes

Printable Recipe

This post was is sponsored by HPN Supplements, but all content and opinions are entirely my own.


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Gong Hey Fat Tuesday

If you’re looking for an excuse to celebrate, you needn’t look far. Before the glow of one jubilant holiday fete can fully fade from view, yet another occasion to rejoice arises from its ashes. Depending on which traditions you hold dear, you could easily keep the party going 365 days a year, without even delving into the more dubious list of unofficial observances. Keeping up with the standard routine is hard enough on an average day, but a calendar peppered at random with noteworthy events can become downright intimidating.

Mardi Gras and the Lunar New Year happen to fall on consecutive days this year, each arriving with a riot of colors, rituals, and lucky foods. Pressed for time and sufficient enthusiasm to properly honor both, I was suddenly struck by one unlikely common thread, uniting Creole and Chinese customs: Pancakes.

Fat Tuesday earns its moniker for all the indulgent edibles typically served during the festivities, particularly pancakes. Fluffy, flat, big, or small, every unique twist on the humble breakfast cake is welcomed with open arms- And a sticky pitcher of thick maple syrup. Less common but no less appreciated are savory renditions, ideal for balancing out the inevitable deluge of sugary sweets.

Chinese pancakes exemplify the pinnacle of pancake perfection for revelers craving salty snacks instead of desserts. Impossibly thin, flaky layers cradle flecks of green onion, just assertive enough to be heard above the baseline of nutty toasted sesame. Built upon the simplest of ingredients and just undeniably, apologetically rich, each narrow wedge tastes like a joyous carnival all by itself.

Clearly, it was high time for these two cultures to become acquainted.

Unexpected Cajun and Creole flavors infuse this time-honored dim sum addition, drawing bright citrus notes into the stratified dough itself. The real coup de gras, however, is delivered in the fiery dipping sauce. A cool and creamy base balances out a wide palate of spices, ranging from warming to immolating. Once blended and melded the resulting harmony of heat could easily become a new standby to accompany any cuisine.

Ala Madigra and Gong Hey Fat Choy!

Citrus-Scallion Pancakes with Dynamite Cajun Dipping Sauce

Dynamite Cajun Dipping Sauce:

1 Cup Vegan Mayonnaise, Homemade or Store-Bought
2 Tablespoons Sriracha
2 Tablespoons Fresh Cilantro, Finely Minced
1 Tablespoon Creole Seasoning
1 Teaspoon Low-Sodium Soy Sauce
1 Clove Garlic, Finely Minced

Citrus-Scallion Pancakes:

2 Cups All-Purpose Flour
6 – 8 Tablespoons Warm Water
1 Tablespoon Lemon Juice
1 Tablespoon Lime Juice
1 Tablespoon Toasted Sesame Oil
1/2 Cup Roughly Chopped Scallions
1 Clove Garlic, Finely Minced
1/4 Teaspoon Lemon Zest
1/4 Teaspoon Salt
3 – 5 Tablespoons Peanut Oil

To prepare the dipping sauce, simply mix everything together, adding sriracha to taste. Cover and store in the refrigerator until ready to serve, for up to two weeks.

For the pancakes, mix together the flour, 6 tablespoons of the warm water, lemon juice, and sesame oil in a large bowl. Stir until the liquid is absorbed, adding more water one teaspoon at a time as needed until the dough pulls away from sides of bowl. The goal is to create a cohesive, firm dough that is barely tacky to the touch.

Knead the dough by hand on a lightly floured surface for about 5 – 10 minutes, or until smooth. Cover with a moist towel for 20 minutes to allow the gluten to relax.

Meanwhile, take this opportunity to mix together scallions, garlic, lemon zest, and salt in a small bowl; set aside.

After resting, roll the dough into a skinny snake-like shape and cut into 20 equal pieces. Roll each segment into balls and keep covered with the towel.

Working with one small ball of dough at a time, place on a well-floured surface and roll into a circle approximately 4-inches in diameter. Brush liberally with peanut oil, sprinkle with 1 – 2 teaspoons of the scallion mixture, and roll the pancake up tightly like a rug. Curl the roll around in a spiral, pinch the end to seal, and flatten it back out into a very thin circle, about 1/8 of an inch in thickness. Repeat with the remaining balls of dough.

Heat one tablespoon of peanut oil in a skillet over medium heat. Pan fry the pancakes, one or two at a time, until the bottom is golden brown and perfectly crisp. Keep warm in a low oven or slice into wedges, serving immediately alongside the dipping sauce.

Makes 20 Pancakes

Printable Recipe


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Hang Ten

Ten years. One decade.

It’s both an insignificant stretch of time, and an interminable one. It’s enough time to grow a productive (if petite) apple tree from seed; to grow a newborn into a certifiable tween. It’s more time than I ever thought I could devote myself to one single project, especially at the tender young age of 17. Clicking that now-familiar “publish” button for the very first time, I had no idea what I was getting myself into.

Never one for the syrupy sweet prose nor navel-gazing of a self-congratulatory anniversary post, I want to simply, sincerely say thank you. YOU, for reading, whether it was from the awkward, ugly early days or just this very moment. It’s impossible to fathom all of the incredible people out there who have shaped my life up to this point, from the past 37,500 comments and counting. Life both online and off would look entirely different without every last line of text, even those who simply drop by to say “Yum!”

There’s nothing that could sufficiently express my gratitude, and so for weeks leading up to this moment, I was paralyzed with anxiety. How do I mark the occasion? How can I possibly repay these incredibly readers equal to the generosity they’ve shown me?

Quite frankly, I can’t.

I can only keep on writing, photographing, and sharing all the sordid details, for another 10 years or more- Only if you’ll be so kind as to indulge me.

Thank you.

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