Southern Fried with All the Fixin’s

Southern food is not a subject I can speak about with any authority, but I’d like to believe that I make up for such an absence in knowledge with enthusiasm and curiosity. Though I can count the number of times I’ve eaten the cuisine on one hand, thanks to the dearth of vegan options in general, the comforting, straightforward flavors always resonate. Given the opportunity to explore this uncharted culinary territory with the sage wisdom of The Southern Vegetarian Cookbook, it was an edible adventure I couldn’t resist. Though the pages are still packed with recipes calling for eggs, cheese, and butter, there are enough solid ideas here to provide the inspiration for vegan adaptations. Take, for example, the infamous Chicken-Fried Portobello with Mushroom and Shallot Gravy, originally appearing on the authors’ blog years ago to great acclaim. It’s no surprise; between the crisp, lightweight breaded exterior and the inherent umami depth of the mushroom, such a deceptively simple preparation can do no wrong. Similarly, that gravy could just as easy coat a used dish sponge, and I would happily wolf the whole thing down, as long as I could use a spoon to catch every last drop.

Swap out the egg for ground flaxseeds mixed with water, and the cream for any unsweetened non-dairy milk, and you’ll be in business too. Paired with sauteed, smoky beet greens and lightly charred corn, it was the perfect summer dinner, complete with a comforting southern accent.

Hannah (BitterSweet)14 Comments

Save Strummer!

The news landed in my inbox like a bombshell detonating upon impact. Cancer, that most insidious yet omnipresent disease, had struck again, wrapping its sickly fingers around yet another loved one. It’s one of the realities that I fear most, in my heart of hearts, so deeply that even saying the word feels like a punch in the face. I have experienced its destructive wake firsthand, losing someone so kind and compassionate that it seemed like the most perverse twist of fate. Let’s be honest, it still does, and it still stings bitterly. It still reams me out every time I think about it.

Hearing that this horrendous illness has touched another loved one, no rhyme or reason to its cruel selection, is difficult to process. Especially when that person is actually a dog; the smallest dog I’ve ever known or loved. Strummer, the endlessly loving pup cared for by Melisser, has the uncanny ability to connect with everyone she meets. It’s impossible to understand how such a terrible hand could be dealt to this gentle soul.

But cancer is not a death sentence, and I’ll be damned if the whole world isn’t fighting alongside this tiny pup. Small but mighty, she has the heart of a lion, handling treatment with grace thus far. To help pay for medical bills, Melisser has put out a call for assistance, offering up prizes as a thank you for contributing, although I get the sense that the prizes aren’t even a consideration for most donations. Stunningly, the goal of $3,000 was clobbered within 48 hours of opening up the fundraiser, and still the love and support continues to pour in. Any additional funds will be sent to an animal sanctuary, so there’s still a reason for kicking in a few dollars if you can.

Up for offer as one of the raffle prizes will be my Green Goodies. Wholesome dog treats for sharing with your own beloved pup, they’re made with power-packed spinach and green pea flour, among other more humble superfood ingredients.

We’re all rooting for you, Strummer! For those who can’t donate or don’t win these treats, the recipe is as follows. It’s worth the investment in time to share with the pup you love.

Green Goodies (Dog Biscuits)

1/2 Cup Fresh Spinach, Packed
1/3 – 1/2 Cup Water
1/2 Cup Unsweetened Applesauce
1/4 Cup Creamy Peanut Butter or Tahini
2 3/4 Cups Green Pea Flour
2 Tablespoons Whole Flaxseeds, Ground
1 Tablespoon Dried Parsley

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

Place the spinach and 1/3 cup of water in your blender. Blend on high until thoroughly pureed and as smooth as possible. Add in the applesauce, peanut butter or tahini, and pulse to incorporate.

In a separate bowl, mix together the green pea flour, ground flaxseeds, and parsley. Once all the dry goods are well distributed, pour the wet mixture into the bowl. Use a wide spatula to combine, and switch to mixing with your hands when the dough becomes too thick to stir. The resulting dough should be very stiff, but if you can’t fully incorporate all the dry ingredients, add the remaining water while stirring, one tablespoon at a time.

Sprinkle a generous coating of pea flour over a clean surface and pat out the dough to about 1/2 inch in thickness. Use small cookie cutters (approximately 1 inch wide in any shape you desire) to cut out the biscuits. If the dough is too sticky to manage, dip the cookie cutters in pea flour first, and then reshape the biscuits after removing. Transfer the shapes on your prepared baking sheet, placing them close together as the treats will not spread or rise. Repeat until all the dough has been cut into treats.

Bake for 28 – 32 minutes, until golden brown and dry to the touch. Let cool completely before storing in an air-tight container or sharing with your furry friend.

Makes 3 – 4 Dozen Small Biscuits

Printable Recipe

Hannah (BitterSweet)28 Comments

Shell Game

Maybe it’s the heat, or maybe it’s the sun. Maybe it’s just the general summer attitude that’s disrupted the typical work routine, but focused, inspired opportunities to write have been far and few between. Grasping desperately for words that are sufficient at best and cramming them into confused, awkward prose, the irony of speaking at BlogHer PathFinder Day about becoming a published author is not lost on me. When there’s so much to share, from photos to recipes to review and beyond, but no words to tie them all together into one neat, professional package, what’s a blogger to do?

Surely you can relate. You might not be a blogger or a writer at all, but this frustrating state is universally understood across all disciplines, even amongst those terrifically passionate in their chosen field. An abundance of material sits unexplored, despite best intentions. Not even carefully laid plans could create a concise schedule when the words simply won’t flow.

These “lazy days” of summer have never been busier or more fulfilling. Projects are never-ending, and for a workaholic like myself, it’s a dream come true. All I can do is keep going, relishing every moment, and trusting that the words will come sooner or later. That’s why it would be silly to keep waiting for the perfect story to sum up this latest recipe, withholding something so delicious until its forgotten at the bottom of my archives.

That analogy is rather fitting, however, since these vegan scallops became buried underneath bags of frozen vegetables and pints of ice cream, far into the depths of the freezer, all for lack of that “perfect” preparation. Instead of fearing that I couldn’t do these rare savory morsels justice, it was high time to just make what sounded best in that moment. And you know what? It was a decision that turned out pretty close to perfection after all.

Spurred on by my mother’s memories of Coquilles St. Jacques, my interpretation came out naturally lighter, brighter, and tastier, in my entirely biased opinion. Still plenty rich, a buttery base of mushrooms and shallot lend depth to the seafood-free scallop, elevating it beyond the standard cream sauce approach. A tangy splash of lemon and and subtly herbaceous parsley round out the flavor profile, ensuring that the last bite is every bit as irresistible as the first.

There’s no shame in licking your plate here, especially if it’s a ceramic scallop shell. That could easily be chalked up to enjoying an “authentic” scallop experience.

Yield: Makes 4 Appetizer-Sized Servings

Coquilles St. Jacques, Re-Imagined and Revitalized

Coquilles St. Jacques, Re-Imagined and Revitalized

A buttery base of mushrooms and shallot lend depth to the seafood-free scallop, elevating it beyond the standard cream sauce approach. A tangy splash of lemon and and subtly herbaceous parsley round out the flavor profile, ensuring that the last bite is every bit as irresistible as the first.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 Tablespoons Vegan Butter, Divided
  • 2 Tablespoons Olive Oil, Divided
  • 1 Package Sophie’s Kitchen Lightly Breaded Vegan Scallops
  • 1 Teaspoon Lemon Juice
  • 1 Large Shallot, Minced
  • 8 Ounces Cremini or Button Mushrooms, Minced
  • 1/4 Cup Unsweetened Non-Dairy Milk
  • 1 Tablespoon Dry White Wine
  • 1 Teaspoon All-Purpose Flour
  • 1/2 Teaspoon Dried Tarragon
  • 2 Tablespoons Fresh Parsley, Finely Minced
  • Salt and Ground Black Pepper, to Taste

Instructions

  1. Heat 1 tablespoon each of the butter and oil in a medium saucepan over moderate heat. Once the margarine has melted, carefully place the scallops in a single layer on the pan. Don’t try to move or flip them for at least 6 – 8 minutes, to achieve a better sear. If they still appear to be sticking and look pale on the bottoms, let them continue to cook, undisturbed for up to 5 additional minutes. When the undersides are nicely browned, give them a single flip over to the opposite side, drizzle with lemon juice, and saute until similarly golden. Transfer the scallops to a plate and set aside.
  2. Return the empty pan to the heat and add in the remaining butter and oil. Gently saute the shallot for 2 – 3 minutes, until translucent and aromatic, before stirring in the mushrooms. Cook over medium-low heat until tender; about 5 minutes. Stir together the almond milk, wine, and flour, beating out any potential clumps, and pour the mixture into the pan. Simmer gently for 10 – 12 minutes, until thickened and creamy. Stir in the tarragon and parsley, and finally season with salt and pepper to taste.
  3. Spoon a small mound of the mushroom mixture onto each serving dish and top with 3 – 4 scallops each. Serve right away while still hot.

Notes

If you don't have access to vegan scallops, king trumpet mushrooms can be used instead. Simply slice the stalks into 1-inch thick rounds an proceed with the recipe as directed.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 150Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 202mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 2g
© Hannah Kaminsky
Cuisine: French / Category: Starters and Snacks

Hannah (BitterSweet)15 Comments

Windy City

My words still haven’t quite caught up with me to describe the experience, but rest assured, Chicago made a big impression on me in only 2 1/2 days. For now, you can check out the rest of my photos over on Flickr, to be expanded upon at a later date.

Hannah (BitterSweet)21 Comments

Through Rose-Tinted Glasses

It was born from a backup plan; a plan B that was never needed. Planning for a photo shoot means preparing for the worst, and in this case, the “worst” translated to a late shipment of candied rose petals. Though only a small element of a demanding, detailed set, it was no small source of stress for the perfectionist in me. Destined for the cover of an ebook, the weight of its prominent placement and supreme visibility raised the stakes to dizzying heights.

With all the hero dishes and supporting characters prepped to go, there was no stopping this shoot from barreling forward as planning, with or without those tiny crystalline flowers. Facing intense pressure not only to get it right, but to nail it on the first take, nothing else motives quite like the fear of failure. What else could have explained my mad dash to find unsprayed, organic roses at such a late hour, to paint them gingerly, one by one, with extra-fine granulated sugar? That dedication, bordering on obsession, has come to define my days of back-to-back photo shoots.

Of course, as luck would have it, the plan A roses arrived at the very last moment, just in time for their closeup. Crisis averted, the shoot went off without a hitch, leaving behind a wealth of sugared pink petals in its wake.

Incorporating my other ingredient excesses- namely, fresh strawberries as sweet as jam and the ever-present chocolate sandwich cookies that seem to have taken up permanent residence in my cupboard- that additional effort definitely didn’t go to waste. Fruity and floral, the resulting strawberry and rose tartlettes are personal portions of show-stopping desserts.

Layered with a crimson strawberry curd at the bottom and a rich rose-scented pastry cream on top, each bite is accented by a crunchy chocolate crust containing the harmonious duo. Delicate, fragrant candied rose petals are truly the icing on the cake, or tartlette, as it were. Though technically an optional garnish, I wouldn’t dream if making these blushing beauties without them. They provided m initial inspiration, after all.

Yield: Makes 4 Tartlettes

Strawberry and Rose Tartlettes

Strawberry and Rose Tartlettes

Layered with a crimson strawberry curd at the bottom and a rich rose-scented pastry cream on top, each bite is accented by a crunchy chocolate crust containing the harmonious duo. Delicate, fragrant candied rose petals are truly the icing on the cake, or tartlette, as it were.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

Chocolate Crust:

  • 1 1/2 Cups Vegan Chocolate Cookie Crumbs (15 Chocolate Sandwich Cookies)
  • 5 Tablespoons Vegan Butter, Melted

Strawberry Curd:

  • 2/3 Cup Granulated Sugar
  • 1 Teaspoon Agar Powder
  • 1 1/4 Cups Seedless Strawberry Puree*
  • 1/4 Cup Lemon Juice

Rose Cream:

  • 1 Cup Plain Non-Dairy Milk
  • 1/4 Cup Raw Cashews
  • 1/3 Cup Granulated Sugar
  • 1 1/2 Tablespoons Arrowroot Powder
  • 1/2 Teaspoon Agar Powder
  • Pinch Salt
  • 1/2 Teaspoons Vanilla Extract
  • 1/2 Teaspoon Rosewater

To Finish:

Instructions

  1. Begin by preheating your oven to 350 degrees and placing four 4-inch springform pans on a baking sheet. Once finely ground, combine the cookie crumbs with the melted butter in a large bowl, and stir well until there are no dry patches. Divide the mixture evenly between your ready and waiting tins, using lightly moistened fingers to press it evenly across the bottoms and up the sides. Bake for 8 minutes, turn off the oven, and set aside to let cool.
  2. Meanwhile, to make the strawberry curd filling, whisk together the sugar and agar powder to combine. Place the two into a medium saucepan along with the strawberry puree and lemon juice, turning on the stove to medium heat. Whisk to break up any lumps of sugar, and continue whisking occasionally as it comes up to temperature.
  3. Once the mixture reaches a boil, turn off the stove and transfer the hot, liquid curd your baked tartlette shells. Fill each one halfway to the top with the mixture. Don’t worry that if it seems very loose and watery at this point; it will continue to thicken as it cools.
  4. Allow the curd to come down to room temperature before refrigerating the half-filled tartlettes. This step is very important, because tossing it in the fridge too early will weaken the gel, and you will end up with a runny filling.
  5. Finally, for the pastry cream, toss the non-dairy milk, cashews, sugar, arrowroot, agar, and salt into your blender and let it rip. Blitz until completely silky-smooth, pausing periodically to scrape down the sides of the canister if necessary. Pour the resulting mixture into a medium saucepan over medium heat, and whisk frequently as it cooks. Be sure to continuously scrape the bottom and sides of the pot to prevent anything from sticking and burning.
  6. When bubbles begin to break on the surface, whisk in the rosewater and vanilla, and turn off the heat. Distribute the pastry cream evenly over the tartlettes, filling them all the way to the top.
  7. Smooth out the surface and let cool to room temperature before chilling in the fridge for at least 3 hours before serving. Top with candied rose petals at the last moment to prevent them from getting soft, if desired.

Notes

*To make strawberry puree, start with about 1 1/2 pounds of fresh strawberries and thoroughly puree them in your blender or food processor, until completely smooth. Strain through a fine mesh sieve, discard the seeds, and measure out the amount called for in the recipe before proceeding.

Recommended Products

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 694Total Fat: 26gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 43mgSodium: 311mgCarbohydrates: 109gFiber: 4gSugar: 92gProtein: 7g

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: American / Category: Pies and Tarts

Hannah (BitterSweet)41 Comments

Sweet Relief

National Ice Cream Day, decreed to fall on the third Sunday of July, couldn’t have come at a better time. Still grappling with a week-long heat wave that stubbornly refuses to break or bend, keeping cool is the top priority for anyone living on the east coast. Though always a favorite treat no matter the weather, my appetite for ice cream really kicks into high gear during the dog days of summer, and this year’s sweltering forecast has prompted the same hunger to return with a vengeance.

Well over a year has passed since Vegan a la Mode was published, and yet I can’t stop churning up new flavors. Case in point, the Peach Pie Ice Cream pictured above was inspired by the abundance of explosively ripe stone fruits sitting on the kitchen counter, combined with my new focus on pies. Tender fragments of buttery pie crust are tossed in cinnamon and sugar before being baked to an even golden-brown. Nestled in between lashings of gooey peach jam, each scoopful of peach ice cream tastes like a creamier, cooler version of its namesake. Don’t wait until the next heat wave to add this refreshing yet decadent dessert to you to-do list: Grab the recipe on GoDairyFree.org and start churning as soon as your peaches are ripe!

Hannah (BitterSweet)13 Comments