On Everyone’s Lips

Do you eat food? Then boy howdy, do I have a book for you. Yes, that’s certainly painting with a broad brush, but Laura Theodore’s Vegan for Everyone really is a cookbook built to accommodate each and every eater out there, no matter age, location, tastes, and time constraints.

This is the essential reference built of simple staple recipes to get you started or keep you going on a plant-based path, transforming everyday ingredients into remarkable meals. No experience necessary, because these formulas are built upon basic cooking skills, even easy enough for a toddler to mash together in some cases. At a time when ingredients can be limited and patience is wearing thin, such instant gratification is a true comfort to revel in.

Visually inspiring from cover to cover, there’s a mouthwatering photo accompanying almost all of the 160 recipes within. Beyond the food itself, there’s a real wealth of information for new vegans or reluctant cooks. Get detailed shopping lists to build out a plant-based pantry, organizational advice to keep your spice rack in order, and get educated on nutritional needs, all in place.

Starting bright and early with breakfasts worth waking up for, the promise of Coconut Chocolate Chip Muffins (page 46) certainly gave me something to look forward to on a few very dreary mornings. Effortless to throw together, just as promised, the tender crumb cradled just the right ratio of decadent chocolate chunks to toothsome coconut shreds. Amazingly moist yet low in fat, I was honestly stunned by the texture, considering there was no added oil. Balancing out healthy impulses and more indulgent cravings, these are a great option to prepare in advance to grab and go.

Eggs are off the menu of course, but you’d never know it by one bit of the Vegan Egg Salad for Everyone (page 140.) Sunny yellow tofu is mashed into creamy submission with the very same salty, savory comfort that defines the classic hard-boiled rendition. Granted, I had to substitute capers for the prescribed green olives based on grocery shortages, but the flavor didn’t seem to suffer one bit. Sandwiched between two hearty slices of homemade molasses wheat bread, lunch was served in about 5 minutes flat.

Simmer down and get cozy, because the Red Lentil-Potato Curry Soup (page 132) is like a warm blanket wrapping your entire body with soothing energy. Thickened by legumes alone, each spoonful has real body and soul. I did double down on the curry powder to get the spice just right, but that easy adaptability is part of its beauty. Season to taste to suit any palate, whether you keep it mild for the kids or wild for the hot-blooded chili lovers among us.

Cold peanut noodles are already a lightning-fast staple for eating on the run, but if you can believe it, the Peanut-y Carrot “Noodles” (page 186) are even faster than conventional approaches. By swapping out spiralized carrots for starchy pasta, you don’t even have to cook these vegetable strands to make them delicious. Better yet, they lighten the dish considerably, meaning you can slather on extra peanut sauce without a second thought.

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Hannah (BitterSweet)17 Comments

Deep Roots

All successful restaurants are the product of passion, innovation, and fearless vision, but in the case of Bloodroot in Bridgeport, CT, it was radical feminism that came before the food. Founded over 40 years ago, Selma Miriam and Noel Furie made a statement by planting this seed of rebellion before such progressive concepts hit mainstream awareness. Part bookstore, part community center, the menu is as diverse as the people drawn to this vegetarian bastion.

Established right by the water’s edge in a residential neighborhood, small sailboats bob just beyond the grassy parking lot. You’d be forgiven for thinking you walked into someone’s home by accident, but that comforting vibe is entirely intentional. Fluffy cats laze around on bookshelves alongside obscure texts, purring contentedly in the quiet moments between the clanging of pots and pans.

Offering refuge along with solidarity and nourishment alike, the unconventional business model is one that shouldn’t work on paper, and yet, Bloodroot remains firmly established, feeding the masses with an ever-evolving bill of fare that reflects seasonal and local produce.

Famous for their soups, “Tightwad Tuesday” is a favorite incentive for a midweek visit, when a generous bowlful is ladled out with a side of salad and a hearty chunk of their homemade breads, chewy loaves dotted with seeds and whole grains, at an affordable price. Escarole & Garlic, Lima Bean with Lemon & Parsley, Tomato & Fennel, among many others, never fail to soothe the soul.

Worldly inspirations color the eclectic assortment of dinner options, such as meatless Jerk Chicken with Coconut Rice, Mexican Mole, and Grilled Greens-stuffed Tofu Pockets, just for starters. The flavors bring a taste of the world to any table, but the ladies keep no secrets to their success. Literally an open book, all the recipes are detailed in their numerous cookbooks, and sharing is explicitly encouraged. That openness and generosity is the true key to Bloodroot‘s success; it takes a village to support such an unconventional business, just like bold objectives it seeks to achieve. Here, enjoy a side of acceptance with a drizzle of equality, right next to your Szechuan Peanut-Sesame Noodles.

Hannah (BitterSweet)10 Comments

See-Food

Cooking during quarantine has forced me to get a bit more creative than usual for my daily sustenance. All those years of looking for unconventional substitutes is paying off, in ways I could never expect.

No more tomato paste? Well you’re in luck, because I just found a few packets of ketchup in my bag! Bottle of soy sauce ran dry? There’s miso for that!

It’s also done wonders to clean out my stock of specialty goods, the rare, random oddities that caught my eye while shopping, but seemed too precious to simply consume without fanfare.

So, as supplies dwindle and lines to enter grocery stores continue to wrap around the building and down the block, this day seems like just the special occasion to dig in. The time has finally come to thaw out the strange, slippery, bouncy jumbo prawns to make something great.

What does one make with chewy konjac-based seafood and a limited pantry? Luck was on my side, as I had just the idea waiting in the wings. Simultaneously cleaning out my digital pantry, this was a concept I had outlined ages ago, saved away in the “to-make” folder, and promptly forgotten about. Though I didn’t have the anticipated crowd of party revelers to impress, when my long-forgotten formula for meatless shrimp toast finally came to fruition, it was no less magnificent to behold.

Hatosi (蝦多士 in Cantonese) literally translates to “shrimp toast,” a beloved party bite or snack enjoyed as a savory happy hour staple, and beyond. Traditionally made with crisp sandwich bread cradling a layer of shrimp puree flavored with ginger, garlic, and scallion, it’s coated in sesame seeds before being deep-fried. Briny, umami, with just the right amount of salty-greasy satisfaction, such a foolproof preparation could appeal even to seafood haters.

Nothing against the conventional approach, but I’m not about to pull out a bubbling vat of oil for this party of one, so I baked mine instead. Healthier, easier, and more economical, since I can keep my reserves of oil full for another day.

While shortages remain a very real fact of life across the globe, I realize that this recipe is pie in the sky for the large majority of readers, no matter how bottomless your food stockpile. Even on a good day, it’s a kind of crazy amalgamation of quirky ingredients. All we can do is work with what we’ve got, and right now, this is what’s keeping me cooking. Rather than offer up alternatives that won’t even come close to the intended effect, I want you to read this with optimism, as a promise of more to come. Save it for better days, keep growing your “to-make” folder, and keep dreaming of unrestricted abundance. Sometime soon, I hope we can all raise a triangle together, and literally toast to good health for all.

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Hannah (BitterSweet)6 Comments

Season to Taste

At a time when traditional publications struggle to maintain relevance in a largely digital world, there hardly seems to be room on the shelf for existing magazines, let alone new titles. Diving into this highly competitive field without prior experience, or a serious investment, or full-time staff would be sheer insanity. Only someone so blindly passionate about telling their story, so deeply, ludicrously smitten with print, so ravenous to share something better than a fleeting shorthand tweet, could be crazy enough to start up the presses now.

That someone is me.

The way I see it, the time has never been better for an upstart publication to squeeze its way into stores. Dwindling options have left us with whitewashed magazines, splashing only generic, dull articles across flimsy pages, trying to appeal to the widest audience possible. I want to speak to those already in the know, the informed readers craving new ideas for life in the kitchen, at the table, and beyond.

Introducing Season to Taste, a monthly magazine focusing on the very best food found in your backyard and farmers markets, everyday. Luscious photography accompanies every mouthwatering piece, training a lens on the full glory of plant-based cuisine. Recipes will be a staple of course, but so will DIY projects, advice for growing your own garden, features on the people growing your vegetables, and making your favorite artisan goods.

There is so much to celebrate in the world of food that keeping it all digital would be the greatest injustice of all. Tree-free editions will naturally be available for instant download worldwide, but the ultimate goal is to revive the lost art of print.

Don’t you want to see the glossy pages of a magazine in the checkout line that actually speak to you? Rather than idly browsing through another meaty or cheesy publication with the need to veganize any promising concept, start with what’s always been good. Celebrating vegetables, fruits, legumes, and grains, Season to Taste is all about good food, period. It just so happens to be healthier, easier, and more vibrant than the SAD diet subtly pushed by mainstream media.

If you want to join me in the print revolution, all you have to do is subscribe. Sign up for delivery of printed copies, or instant digital downloads today, and you’ll get your first year of 12 issues at 20% off cover price. This deal is good only though midnight, so don’t sleep on it. A bold new world of fresh inspiration awaits.

Subscribe today!

Hannah (BitterSweet)9 Comments

Light Whites for Spring Delights

Fearlessly springing forward, onward to brighter days and warmer weather, it’s time to emerge from hibernation at last. Blossoming alongside the flowers, as tender green buds unfurl their fragrant sails into the wind, is the urge to raise a glass in celebration. The crisp, clean, refreshing flavors of white wine are exactly what the season calls for.

Explore the world of nuanced, diverse white wines right at home through the carefully curated selection from Wine Access. Unique, rare, yet surprisingly affordable bottles perfect for the season can be unlocked with the turn of a corkscrew. Whites are my first pick when opting for a sophisticated sip, but I still don’t know the first thing about selecting the best bottle. That’s why this kind of rigorous vetting is invaluable; it’s impossible to pick a dud from this exclusive roster.

What makes a great white wine at this time of year? For food pairings, it should play nicely with delicate green vegetables, mild proteins, and sweet citrus, while still offering some substance and body. It should be cool, but not cold, for those evenings when there is still a bit of a nip in the air.

Starting the party with a bang, a velvety curtain of fine bubbles lifts with the first sip of this NV Langlois-Chateau Cremant de Loire Brut Loire Valley. Crafted like a fine champagne, it unfolds in layers, leading with acidity reminiscent of grapefruit that morphs into notes of tart green apple, finishing with a crisp, mineral bite. Pair with an elegant starter like creamy asparagus and coconut soup to best compliment these bold bubbles. It helps to cut the richness, while harmonizing with the bright citrus notes and subtle vegetal sweetness.

Herbaceous notes of tarragon and the tropical twang of kiwi and pineapple set the 2018 Kinfolk Sauvignon Blanc Napa Valley apart from the pack. Pleasantly grassy, yet slightly floral with a hint of jasmine, it’s unlike any other white I’ve encountered. Lingering long after each taste, the surprisingly assertive flavor can stand up to stronger dishes, like the funky blue cheese on a classic wedge salad.

When you want a juicy, luscious white wine that’s as sumptuous in the glass as it is on the plate, look no further than the 2018 Tinpot Hut Sauvignon Blanc Marlborough New Zealand. Dazzlingly acidic with a sharp nose combining lemons, lychees, and limes, it’s strong enough to take the heat in the kitchen. Fiddlehead scampi positively sings with this vibrant, fruit-forward infusion. Naturally, those fickle ferns can be a bit tough to find early in the season, so I’m happy to report that it’s just as delicious with your garden variety zucchini, too. Fava beans or artichoke hearts would be equally delicious substitutions, verdant and elegant, ideal for tangling around al dente strands of pasta.

Just like the season itself, this is just the beginning. Wine Access has so much more to offer for every occasion, even if it’s just an evening at home. Revel in the warmer weather and raise a glass to the bounty of spring produce making a triumphant return on the table. For a limited time, you can get 15% off your purchase by exploring this collection, and shipping is included for all orders over $120 or 6 bottles or more. Leap into spring to greet the sunshine with only the best white wines at hand.

This blog post is sponsored by Wine Access but as always, the opinions and experiences expressed in this post are my own.

Hannah (BitterSweet)4 Comments