Mi Casa Es Tu Casa De Luz

Peace and tranquility are not commodities that can be bought or sold. You won’t find them for sale at Casa de Luz, and yet they’re keystones to this legacy business. Food is central to the conversation, of course, but just beginning of the story.

In a city that pulses with live music, art, and activism, it can be hard to find a moment of stillness. However, just off the well-worn trails of Zilker Park, tucked among trees filtering dappled sunshine across the courtyard, Casa de Luz offers exactly that. It’s not just a place to eat, it’s a place to recharge.

With two welcoming locations in Austin, the long-loved original on Toomey Road and the newer East Austin outpost, Casa de Luz isn’t trying to keep up with trends. It moves to its own rhythm, which is intentionally slow and filled with purpose.

Food with Purpose

Meals at Casa de Luz are entirely plant-based, gluten-free, and organic, with many raw options for those who desire. The menu is different everyday, but I use the term “menu” loosely as the only choice is whether you want a full plate or just dessert. No buzzwords, no mock meats, just a single daily meal, rooted in the principals of macrobiotics, and served without pretension.

One plate might bring you tender black beans beside nutty brown rice, a bright tangle of sautéed greens, and a seasonal vegetable medley with a subtle miso-tahini sauce. If you’re lucky, you might get vegetable sushi, gorditas, or tamales. A fresh salad and warming soup accompanies each entree, along with endless glasses of hot kukicha or chilled hibiscus iced tea.

Everything is balanced, both in flavor and intention. No one ingredient overpowers another. Each part of the meal supports the whole. There is a quiet brilliance to that kind of cooking, lost in flashy Instagrammable spots seeking likes and clicks. It doesn’t beg for attention; it doesn’t ask for anything. It simply nourishes and allows you to be fully present.

A Space That Holds You

Casa de Luz cares about more than food. It’s a space designed to support wellness in every sense. The outdoor courtyard is shaded by tall trees, with winding paths and quiet corners perfect for reflection. Inside, the dining rooms are filled with natural light, wooden tables, and the gentle sounds of calm conversation or silence.

The East Austin location continues the legacy with the same attention to community and care. It’s not a carbon copy. It’s a reflection, adjusted gently for a different part of town, while staying true to its roots. Both spaces host yoga, healing arts, holistic practices, and a sense of openness that invites you to slow down and reconnect.

A Lasting Impression

What stays with you after visiting Casa de Luz isn’t just the food. It’s the way it made you feel, being grounded, cared for, and re-centered. It’s where I go when I’m feeling run down and need to be fed. No decisions to make, no ingredients to avoid. I always leave feeling better than when I arrived, even when in good spirits to begin with.

Austin is forever evolving but Casa de Luz remains steady. Not static, but grounded, like a tree with deep roots, offering shade, nourishment, and a quiet place to rest.

Casa de Luz Village

1701 Toomey Rd
Austin, TX 78704

Casa de Luz East

1915 E Martin Luther King Jr Blvd
Austin, TX 78702

Hannah (BitterSweet)5 Comments

Edible Art and Delicious DIY: Vegan Ice Cream and Frozen Desserts

There’s something irresistible about the understated beauty of a bowl of ice cream. That soft lull of sweetness, the whisper of vanilla or the flirtation of fruit across your tongue, and the cool satisfaction that takes a bite out of summer’s heat. Now, thankfully, the vegan world has caught up with conventionally dairy-based cravings.

From tropical coconut compositions to delicate oat milk blends, plant-based frozen desserts are more than just substitutes; they’re symphonies of flavor in their own rights. It’s a great time to enjoy the fruits of the vegan ice cream industry, which is innovating artisanal flavors like Texas sheet cake, passionfruit and lemon, and cold brew coconut using almond, coconut, soy, and oat milk as their luscious foundations.

But that pint you eyed in the freezer section, the one with lavender swirls and a $9 price tag? It might break more than your traditional flavoring conventions. Boutique vegan ice creams are dreamy, yes, but they’re also pricey little indulgences, often costing 50% more than their dairy-laden cousins. Those prices add up fast for anyone indulging regularly or trying to serve a larger plant-based household. Luckily, there’s a better way to get your frosty fix.

Knowing how to make your own vegan ice cream is not only empowering, but it can also be downright transformative. Taking a DIY approach allows for full control over ingredients, flavors, and dietary preferences. Whether you’re avoiding soy, nuts, added sugars, or oils, homemade vegan ice cream is customizable to the core. All it takes is a bit of planning, patience, curiosity, and maybe an appliance to make the process go more smoothly. I’ve covered quite a bit of ground in my previous two ice cream cookbooks and scores of bonus recipes, but I’m still churning with inspiration and motivation to share more.

Tools Of The Trade

Let’s talk equipment. While you can technically make vegan ice cream without any specialty gear, certain tools can take your frozen desserts from basic to next level.

If you’re ready to commit, the kitchen appliances on QVC feature the Ninja Creami Deluxe as a favorite among dessert enthusiasts with thousands of positive reviews. This machine doesn’t churn in real time like a traditional ice cream maker. Instead, it blends and reprocesses a frozen base using its “Creamify” technology until it’s velvety-smooth, perfect for low-fat vegan mixtures that might otherwise turn icy. It’s also great for making sorbets, smoothies, and even protein-rich frozen treats.

Another solid option is a KitchenAid stand mixer with an ice cream bowl attachment. It’s ideal for batch making and can handle thicker mixtures like cashew-based ice creams or churned coconut blends. If you already have this tool, acquiring the additional ice cream component can be an economical and exciting upgrade.

Don’t worry if you’re not investing in a machine. Although these are more labor-intensive, classic loaf pans, blenders, and food processors can work wonders. You’ll just need to manually stir your mixture every 30 to 45 minutes during freezing to break up crystals and mimic churning. A silicone spatula and deep mixing bowls also go a long way in keeping prep clean and efficient.

Vegan Ice Cream Ingredients: Flavor, Consistency, and Cost

One of the best parts of making vegan ice cream is the opportunity to experiment with ingredients. To master the art of making your own blend, you need to understand how each component affects the final product.

Start with the base. Full-fat coconut milk is the classic: a rich, emulsified dream that scoops like velvet. But like all divas, it comes with drama: a strong taste, and lately, a steeper price thanks to global shortages. However, it has a strong flavor and, more recently, a rising price tag. Bloomberg reported a sharp spike in coconut product prices due to global shortages caused by poor weather, affecting the cost of canned coconut cream. For budget-conscious DIYers, this may push you toward alternatives like oat milk, almond milk, or cashew cream. Each plant milk has tradeoffs. Almond milk is light but can turn icy. Cashew blends are creamier but require pre-soaking and blending. Oat milk is smooth and affordable, but may need additional fat (like avocado or tahini) for scoopable results.

Sweeteners can elevate or anchor your flavor. Maple syrup lends depth. Agave brings clean sweetness. Medjool dates and ripe bananas offer body and that old-soul warmth you sometimes want in a scoop.

Want a silky finish? Stir in a spoonful of arrowroot starch, tapioca starch, or xanthan gum to ward off iciness, prevent crystallization, and keep mixtures silky. Even a teaspoon or two can make a big difference.

Here’s a quick cost-saving trick: Use frozen fruit. Not only do they reduce the need for ice, but they also make the entire dessert cheaper and faster to prepare. Frozen strawberries, mangoes, bananas, or cherries work beautifully in everything from sorbets to nut-based creams.

Tips and Tricks for Flawless Frozen Results

Making vegan ice cream at home isn’t hard, but it does have a learning curve. Without eggs or traditional cream, the right texture can be tricky to nail down. But with a few smart hacks, you can get smooth, flavorful results every time.

For starters, prep matters. Pre-chill your mixture in the fridge for a few hours before freezing. This allows flavors to develop and reduces freeze time. Pre-freezing your container also helps your ice cream set faster and smoother. If you’re going no-churn, stir your mixture every 30 minutes for the first two to three hours. This helps prevent overt ice crystal formation by recreating the motion of an ice cream maker to improve creaminess.

Another tip is to use pre-prepared ingredients where you can. For instance, using ready-whipped coconut cream from So Delicious starts with a stable base that ensures a light and fluffy consistency without the need for further agitation. As such, your time in the kitchen can be drastically cut down, as well as the time you’d typically have to wait before you can dig in.

Mix-ins like chocolate chips, cookie dough bites, or nuts should be added once your base starts to firm up. Otherwise, they’ll all sink to the bottom instead of being evenly distributed throughout your finished pint. If you’re making a swirl, like peanut butter or fruit jam, drop it in at the halfway point and use a skewer to create ribbons.

Flavoring is where you can really get creative. Beyond the usual vanilla or chocolate, try combinations like:

  • Cardamom rose pistachio
  • Espresso hazelnut fudge
  • Coconut lime basil
  • Ube black sesame swirl

No matter what you add, don’t forget: freezer time matters. Most homemade vegan ice creams are best consumed within 2–5 days. After that, they can get icy or lose flavor. Keep your batch covered with parchment paper or plastic wrap directly on the surface, then sealed in an airtight container to protect the texture and taste.

Final Scoop: Why DIY Is Worth It

Vegan ice cream no longer needs to be a luxury item. By learning to make it at home, you’re saving money and investing in flavor freedom, dietary flexibility, and kitchen creativity. With the right tools, ingredients, and a few smart shortcuts, you can churn out desserts that rival any pint in the freezer aisle.

Whether you’re experimenting with bold flavors, sticking to whole-food ingredients, or just trying to cool down in the summer heat, homemade vegan ice cream is a rewarding and delicious project that anyone can enjoy. Go ahead, grab a spoon. Your next best dessert might be waiting in your blender.

Hannah (BitterSweet)12 Comments

Hu-Mung-Ous Claims

Beans are the new eggs, and in the case of mung beans, I mean that literally. They’ve had the market cornered as a vital source of protein for millennia, but only now that they’re blended and bottled as a liquid egg substitute have they skyrocketed in popularity across the US. Thanks to their ability to create silky curds or fluffy omelets, these tiny legumes have become a big deal.

Aside from their headlining credit on JUST egg‘s list of ingredients though, widespread awareness seems to dwindle. Make no mistake, mung beans aren’t just JUST egg; they aren’t just a pantry staple either. Whole, split, or sprouted, mung beans bring a whole lot to the table.

Mung Beans Through the Ages

Cultivated and consumed for multiple millennia, mung beans (Vigna radiata) are believed to have originated on the Indian subcontinent, where evidence shows they have grown for well over 4,000 years. As such, mung beans were particularly prized in Southeast Asia, China, and India, where they thrived in climates otherwise inhospitable to most agriculture. Their resilience to heat and drought made them an essential crop in regions affected by monsoons and dry spells, contributing significantly to local food security.

Over time, mung beans became deeply embedded in culinary and medicinal traditions across Asia. Their ability to be sprouted, ground into flour, or eaten whole added to their versatility and made them a dietary staple across diverse cultures.

Nutrition For Days

Nutritionally rich in every form, their health benefits do vary slightly depending on how they’re processed and prepared. Whole mung beans, with their green husks intact, naturally offer the most fiber and highest levels of folate, magnesium, potassium, iron, and B vitamins. Split mung beans, commonly known as moong dal, are hulled and halved versions, which reduces the fiber content to around 8 grams per 100 grams but makes the beans significantly easier to digest and quicker to cook. Both boast impressive amounts of protein, to the tune of 23 – 24 grams per 100 grams of dry beans.

Mung bean sprouts are in a whole different category, with much less protein due to their higher water content and lower overall density. Sprouting enhances the beans’ vitamin content, particularly vitamin C, and boosts folate and vitamin K levels. Sprouting also activates enzymes that reduce anti-nutrients like phytic acid and lectins, improving the bio-availability of minerals and aiding digestion.

Cooking Tips and Tricks

Dried mung beans, whether whole or split, are easy to prepare and cook quickly compared to many other legumes. They don’t need to be soaked, though some recipes still take this step to either speed through the cooking time, or because they’ll be ground into a batter as is, without being heated first.

  • For straight-forward stove top prep, it’s as easy as combining one 1 part whole or split mung beans with 3 parts water in a medium saucepan. Bring to a boil, then reduce to a gentle simmer. Whole mung beans usually take around 35 – 45 minutes to reach that just-tender texture; split are far speedier, softening in just 20 – 30 minutes. Don’t forget to skim off any foam, and drain well.
  • In a pressure cooker, the whole process is faster than ordering takeout. Whole mung beans take about 10 – 12 minutes at high pressure, while split need just 6 – 8 minutes, followed by a natural release, and they’ll be ready to melt into whatever comforting concoction you have in mind.

Spice them up with garlic, ginger, turmeric, and beyond, but save anything acidic, like tomatoes or lime juice, for the end. Acid can make them a bit stubborn when it comes to softening. For the same reason, resist the urge to salt before cooking. Once cooked, they store beautifully in the fridge for up to five days or in the freezer for months, at least in theory. Hopefully you’ll go through them before finding out the limits of that approach.

Bean sprouts can be eaten raw, blanched, boiled, or steamed. In most cases, you’re best off grabbing a bundle from the store ready to go, but if you’re more patient, you can sprout your own at home from whole mung beans.

  • Soak them overnight, then drain and rinse twice daily in a glass jar covered with a breathable cloth. Keep the jar in a cool, dark spot, and within 3 to 5 days, you’ll have crisp, juicy sprouts ready to toss into salads, stir-fries, or spring rolls. Once sprouted to your liking, store them in the fridge and use within a few days for peak freshness.

Sweet, Savory, Spicy, Salty, Sour, and All Things In Between

Mung beans may be small, but they wear many hats in kitchens around the world, spanning comfort foods, protein boosters, and even desserts.

Whole mung beans have a more earthy flavor and hold together better than split. That means that when gently cooked, they can be chilled and tossed into salads, or simmered harder to make hearty soups. In Indian cuisine, they shine in sabut moong dal; a simple, spiced stew that simmers slowly until the beans are tender and flavorful. In Filipino munggo guisado, they’re sautéed with garlic, tomatoes, and sometimes bitter greens for a nourishing one-pot meal. Che ba mau is a popular three-color dessert in Vietnam that often includes mung bean in the form of candied bean paste as one of its key components, alongside coconut milk and agar jelly. You can also toss them into grain bowls, use them as a filling for wraps, or mash them into savory veggie patties or fritters.

Split mung beans are the go-to for creamy, comforting dishes that cook in a flash. Think dal tadka, where the cooked lentils are finished with a sizzling tempering of spices, or khichdi, the ultimate Indian comfort food made with rice, moong dal, and gentle seasonings, perfect for rainy days, sick days, or any day when you need a little edible TLC. They’re also used in savory pancakes like South Indian pesarattu, or in Burmese mohinga, a lemongrass-scented noodle soup thickened with ground mung. Bearing an uncanny resemblance to conventional chicken eggs when blended with water and scrambled, these are the key to everyone’s beloved liquid egg replacer.

Mung bean sprouts, on the other hand, are all about lightness and crunch. In Korean cuisine, they’re tossed with sesame oil and garlic to make sukju namul, a crisp, cooling side dish. In Vietnam, they’re essential to pho, adding that snap of freshness on top of a steaming bowl of noodles. You’ll also find them stir-fried with tofu in Chinese dishes, stuffed into rice paper rolls, or piled high in Thai salads. They’re great even in the most pedestrian dishes, like regular old sandwiches or grain bowls, adding a bright, juicy crunch.

Mung bean starch, as a little bonus, is used to make clear, jelly-like noodles. Known as liangfeng, occasionally it’s called “green bean jello,” in a case of poor translation. The starch is harder to find in the US, but abundantly available in most Asian markets. In smaller doses, it can be used to thicken sauces, similar to the effects of cornstarch and potato starch.

Beans and Beyond

It’s tempting to define mung beans by their most buzz-worthy uses as plant-based substitutes, but their value goes far beyond bottles and branding. Long before they found their way into liquid egg replacers, mung beans were nourishing entire cultures, quietly anchoring meals with substance, versatility, and ease. They’re not just a clever alternative, but a complete ingredient in their own right. Whether whole, split, or sprouted, mung beans meet you where you are, ready to adapt to whatever the moment (and your appetite) calls for.

Hannah (BitterSweet)9 Comments

Strike While The Iron Is Hot

Returning from a routine doctor’s appointment with a diagnosis of mild anemia would encourage most people to grab an iron supplement and call it day. I did, but why would I just gulp down the little white tablets with water as intended, when they could do so much more? Iron was exactly the secret ingredient I needed to bring an unconventional recipe idea to life. Food is medicine, after all.

A Taste of Tradition

Soondae/sundae (순대), the Korean version of blood sausage, was a thrifty way to add nutrition before the times of multivitamins. Spices, vermicelli noodles, rice, and blood get wrapped up in a casing and steamed, sauteed, or boiled as a snack. The iron in hemoglobin is what gives blood its characteristic metallic taste and thus, the distinctive twang in soondae. Knowing that, it’s surprisingly easy to recreate the flavor of cooked and well-seasoned blood sausage.

Iron Out the Wrinkles

Aromatic toasted sesame oil blooms garlic and ginger with a touch of sweet heat from gochujang. Tart pomegranate juice adds another layer of tangy flavor, cooked right into the sticky sushi rice. It’s an unexpected combination that’s both assertive and nuanced, bold enough to be eaten solo but not averse to being included in more complex meals.

Colored black thanks to inky charcoal powder, you can rest easy that this polarizing ingredient, though used in emergency situations to prevent the absorption of certain poisons and drugs, does not interfere with the absorption of iron. Your vitamin infusion is safe here.

Ironclad Guarantee

Anyone trying to argue that only animal-based meat forced inside an edible casing can be called a “sausage” should take note: soondae does not and has never included any actual animal flesh. Yes, the casing is made from cow or pig intestines, and of course, there’s the blood, but meat itself has been a rare luxury throughout history.

I would always rather eat my vitamins, although this recipe is a bit more literal than that sentiment would usually imply. There are more benefits to supplements beyond health; if you use them to their full potential, they can improve your cooking, too. Now you can get your fill of iron in plant-based soondae, which is a whole lot easier to swallow.

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Hannah (BitterSweet)10 Comments