Bravocado!

What’s better than bulletproof? Avocajoe is your indestructible, unbeatable, ironclad warrior in a sleek aluminum can. We’ve met this caffeinated champion before almost a year ago, before his greatness was fully realized. Answering the cries for truly upgraded coffee, without saturated animal fats, Avocajoe has finally arrived to save the day!

Forget the costly morning coffee run; this amber elixir delivers a lush latte experience at home, at work, or on the go. Velvety smooth and lightly sweetened with monk fruit, each sip lingers pleasantly, like a gentle, loving kiss. Easy to drink down in seconds, savor the moment before getting back to work, buoyed by the focused, slow burning energy that can only come from balanced nutrition. While a straight shot of espresso will send me flying at first and crashing later, this is one smooth trip, not a wild roller coaster ride to endure.

Available in three flavors, the Dark Roast could be considered the original; naturally sweetened coffee enhanced by whole avocado goodness, the flavor is straightforward but far from simple. Bold, woodsy, dark, and slightly mysterious, layers of flavor set this blend apart from the pack.

Taking that lustrous base note and adding bright, floral hints, Vanilla is the sweet, milky latte of third wave coffee shop dreams. Intensely flavored yet soft in texture, the experience is akin to a gentle wake up call for all the senses. Imagine using a scoop of vanilla bean ice cream as your coffee creamer, and you’d come pretty close to the luxurious taste contained in each slim aluminum can.

Saving what I think is the best for last, Mocha is my personal favorite of the trio. Leading with a creamy cocoa flavor, it reminds me of leftover hot chocolate that’s been chilled overnight, allowed to mature and deepen in complexity, then spiked with a concentrated shot of espresso.

Bolstered by avocado rather than typical alt-milks, Avocajoe is completely allergen-free; no nuts, seeds, dairy, or gluten to speak of. If you’re keto, diabetic, or just want a damn good iced coffee, it’s one-stop shopping here.

If you’re expecting drinkable guacamole blended with cold brew, you’ll be relieved to know that the green fruit only manifests as a rich, but not thick texture, leaving any objectionable savory notes out of the can. Served properly chilled, poured into a tall glass, you’d never guess the secret ingredient, but you can tell from the first taste that this is not your average Joe.

This post was made possible as a collaboration with Avocajoe. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)3 Comments

Love Notes to Oats

Oats are no joke. No longer mere breakfast fodder, they’re the biggest thing since soy, almond, and cashew combined. Where other alternative milk once struggled to gain a foothold, oat milk strides confidently forward, breaking down the doors that previously separated plant-based options from the mainstream menu. It’s not just the cream in your coffee, or milk in your cereal, either; everyday it seems, this old dog is learning new tricks.

Excelling at each culinary test, sweet or savory, you’re liable to find oats in your ice cream, oats in your butter, and even oats in your tacos. Each innovative application is bolder than the last and exponentially more successful. The only thing surprising about the meteoric rise of oats is that it took so long in the first place.

Rich and creamy once blended, it satisfies without the need for expensive, potentially allergenic nuts, fatty oils, or added thickeners. Neutral in taste, it’s the silent partner to any featured flavors, no matter how subtle. From a sustainability standpoint, few crops can beat it for efficiency and yields, even for a bad harvest. It’s no wonder the world has fallen in love with this humble grain.

What does surprise me are the random holes in the market where oats haven’t yet sprouted. While the dairy cases are practically lined with oat straw and husks, the aisle of dressings is utterly barren by contrast. Conventional blends of mayonnaise and mysterious emulsifiers still reign supreme, seemingly untouched by the shift towards plant-based improvements. For me, it’s just one of many reasons to leave the bottles on the shelf and whip up your own dressings at home.

Green Goddess dressing is one of my favorite toppings for an equally verdant bowlful of vegetables. Bright, zesty, bold, and herbaceous, it simply tastes bracingly, invigoratingly fresh. Perfect for spring and summer, especially as tender herbs proliferate. Usually I start with avocado as the base, but now that I’ve found oats, I’m happy to dice those buttery fruits as rich, chunky toppers instead.

The list of healthy hashtags for this one could fill a novel; vegan, gluten-free, sugar-free, soy-free, fat-free, corn-free, and so on, and so forth. In spite of all that it excludes, it doesn’t lack a single thing when it comes to taste or texture. Naturally thick and creamy yet incredibly light on the palate, it’s the best of all words, without making any compromises.

I, for one, welcome our new oat overlords. Even if they are bent on world domination, we may just be better off under that kind of innovative, adaptive, all-inclusive leadership.

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Hannah (BitterSweet)16 Comments

Cacio-22

How do you make cacio e pepe, without butter, cheese, or cream? Just add joy.

No wait, that’s actually Joi, your new best friend for creamy comfort food. Though these bases are essentially condensed plant milks, I’ve found them most useful for creating quick cream sauces and soups for savory dishes, or heavy cream for desserts.

Turning nut butter into milk is one of my favorite thrifty tricks. When you’re in the middle of a recipe, burners blazing with the dials cranked up to 11, it’s the worst feeling to discover that you’re missing a critical ingredient. I tend to guzzle non-dairy milk by the gallon, despite the fact that it only goes into my coffee, which can lead to a terrible disappointment if I don’t double up at the store.

Typically, it takes just 1 – 2 tablespoons of raw nut butter, be it almond, cashew, or even peanut, blended with 1 cup of water, to fill the gaps. It’s not the most elegant solution; naturally, it separates if it sits around too long, curdles in coffee, and comes with a heavier nut flavor than something specifically formulated for cooking or drinking straight.

Enter: Joi, your new shelf-stable, bulk milk best friend. I’m IN LOVE, full stop, with the cashew version for its rich yet neutral flavor to meld seamlessly with absolutely anything. Don’t believe me? Fine, don’t take my word for you; taste it for yourself! Use the code “BITTERSWEET” for 10% off of their website, or click straight through the link to have it applied automatically.

Once you’ve stocked up, hurry back here to make this easy winner. You could still use my old trick in a pinch, employing raw, pure cashew butter in times of need (and untenable cravings.) The name may translate to “cheese and pepper,” but in common parlance, it means creamy, cheesy pasta sparkling with freshly cracked black pepper. It’s the original mac and cheese from ancient Rome, polished up with modern methods. Who needs the blue box when you can start from scratch with equally gratifying instant results?

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Hannah (BitterSweet)6 Comments

Hit the Snooze Button

Don’t sleep on Snooze AM Eatery. As the name would imply, the door of this establishment opens bright and early, but you’ve still gotta be quick to snag a table. Devoted to all things breakfast, brunch, and lunch, you’re out of luck if you show up in the afternoon. That considerable barrier to entry is just one of many reasons it took me so long to venture out, even though it’s a few minutes away. Tallying up the strikes against Snooze, my hesitancy was not without merit.

For one, it’s a franchise, boasting 46 restaurants spread out across 8 southern states, bringing quality and consistency into question. Second, and this is a big one, the “plant-powered” section of its egg-heavy menu isn’t actually a cheat sheet for vegans. Those helpful suggestions are still littered with eggs and cheese, turning a simple order into a daunting demand. Study up online before arriving and don’t expect assistance from your server, who’s more surly than smiley after dealing with grouchy hipsters in need of a coffee fix. On top of all that, no matter which location you visit, parking is almost guaranteed to be a nightmare, and lines are inevitable. Do check in on the virtual waiting list but don’t forget to clear your agenda for the next few hours, regardless.

Sounds like a terrible experience, right? Speaking to the strength of the food itself, despite those myriad affronts to common sense, I’d still sign up for another round of impersonal insults for another bite. Much as I want to hate it, especially in this sea of brilliant plant-based eateries, Snooze still pulls its weight with some truly winning dishes.

Thank goodness, the cocktail program is equally strong, because you’re going to need a drink to take off the edge. The wait is much easier to stomach with a stiff Cosmopolitan in hand. Tart, bright, slightly sweet, it’s the eye-opener you didn’t know you needed.

For optimal results, pretend it’s the late 90’s again and no one really understands what the word “vegan” means. Stress that all toast comes dry, no butter, cheese, or milk in any entrees, and substitute tofu for eggs. True, some dishes are emblazoned with an unmistakable “V”, like the impossibly light and fluffy Vegan Bliss Pancakes, but don’t let your guard down. It never hurts to make your needs known, especially in an establishment not necessarily built with dietary restraint in mind.

Throwing down a Tofu Scramble that could hold its own against the heavy hitters in town, you get your choice of three inclusions from a generous list of options. All the usual vegetables make an appearance, in addition to subtly spicy soyrizo, and even a whole lobe of buttery avocado at no extra cost. Savory, well-seasoned, hot, and deeply satisfying, you can’t go wrong with this classic dish. Plus, it comes with a side of hash browns, which are delicious served in a tight cylinder or smashed flat if requested “extra crispy.”

Branch out just a little bit to try the Sweet Potato Veggie Smash Up, veganized with that eggy tofu scramble crowning two grilled sweet potatoes, infused with a touch of maple syrup. Piled high with asparagus and umami-rich mushrooms, it’s finished with pickled onions for a perfect briny contrast.

You snooze, you lose. Set your alarm clock at least an hour or two earlier to beat the crowds and claim your table. It might sound daunting, but it’s worth the extra effort to start your day on a delicious note.

Hannah (BitterSweet)8 Comments

Peach of Perfection

The permanent nature of conventional cookbooks is both a blessing and a curse. Yes, there’s some wiggle room for updated editions with future editions, but once those first pages are printed, they’re set in place, bound together for life. Those original words will never change, no matter how many trends come and go. Sure, if the stars are aligned, you can pray for reprints to correct errors, though that’s the real extent of it. We’re not talking about massive renovations here.

Letting go of the project and officially marking it “finished” is a relief. As a freelancer who juggles scores of assignments at once, being able to put even one of those bouncing balls down is downright freeing. Finally, a bit of breathing room, more bandwidth for other ventures! Though daunting to relinquish that control, it does feel good to let loose a completed volume of recipes upon the world.

With every cookbook, inevitably, there’s something that doesn’t make the cut. When ideas keep flowing but deadlines loom, leftover recipes are unavoidable. Such is the case for Super Vegan Scoops! with these stunning Peachy Keen Nectarine Crème Brulees that simply showed up too late for the party.

Almost laughably simple in construction, the rich, deep flavors that result are dead serious. Employing melted ice cream in the custard, it’s a perfect example of the wacky and wonderful ways that the base of a frozen dessert reaches even loftier culinary heights outside of the churn.

Super Vegan Scoops! officially hits shelves tomorrow, but the fun doesn’t stop there. Stay tuned to the blog and social media for more fun extras, tweaks, and celebratory events!

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Hannah (BitterSweet)8 Comments

Greatfruits

Life is like a box of CSA produce: You never know what you’re gonna get.

We all know what to do when life gives you lemons, but what about grapefruits? Sure, you could give them the same treatment and turn them into grapefruit-ade, but it doesn’t have the same kind of ring. Simply topped with a sprinkle of sugar and brûléed for breakfast is a nice treat, but it feels like so much work to painstakingly dig out each little segment first thing in the morning. When all I want to do is just go back to bed, that level of effort is really asking a lot.

Best suited for advanced preparation, they’re a perfect match with chia pudding, soaked overnight and ready to enjoy no matter when the alarm clock rings. As both an ingredient and topper, the excess grapefruits infuse the whole elegant assembly with bright, citrus flavor. Perfumed with floral notes from orange blossom water and the distinctly spicy taste of cardamom, the pudding itself contains volumes of rich, complex flavor that far exceed the average bowl of oats.

Simple grapefruit supremes would be a fine topper for a simpler finish, but they take on greater substance when gently gelled with agar, straddling the line between jelly and compote. Full of zest to spark your enthusiasm for a fresh new day, grapefruit will suddenly become the shining star amongst the predictable array of seasonal produce picks.

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Hannah (BitterSweet)6 Comments