Birthday Freebies for You and Me

They say it’s my birthday… Which means everyone gets presents, too! Collecting birthday freebies like they were Pokemon has become a cherished annual tradition for me, forever on the hunt for new pro-bono plunder. This latest trip around the sun has reaped a number of fresh finds across local and national establishments. For the full list, visit the updated master post of Ultimate Vegan Birthday Freebies.

Here’s the latest loot joining the party this year:

Tropical Smoothie Cafe

You’ve gotta be quick because you can only get a free 24-ounce smoothie from Tropical Smoothie Cafe on the exact date of your birthday. No ifs, ands, or buts! Join Tropic Rewards at least a month ahead of the big day to get this gift. Try for one of the many blends comprised of just fruits and veggies to keep it vegan, and you’ll be sipping pretty in no time.

Dish Society

Here’s the dish: Sign up for an account with Dish Society and you’ll be rewarded with a full, free entree on your big day. Vegan options are abundant, especially with small tweaks. My favorite of which being the Local Veggie Grain Bowl, minus the goat cheese, which brings you a generous bowl of warm, creamy whole grains crowned by a panoply of roasted vegetables, caramelized onions, crispy chickpeas, and delicate sprouts. If you’re on the run, snag a Vegetarian Pita Wrap, a plant-based take on Greek gyro with meatless protein swaddled in a hummus-smeared flatbread with a side of fries.

Blaze Pizza

Blaze your way into a sweet celebration with Blaze Pizza! Sign up through Blaze Rewards and you’ll get a digital voucher for either a drink or dessert of your choosing. Sure, a tall, fizzy cup of soda hits the spot on most days, but don’t miss your opportunity to snag their surprisingly vegan Cinnamon Bread. Made from pizza dough stretched into an oblong plank, lavished with cinnamon sugar, and drizzled with white icing, it’s gooey, decadent, and every bit the special treat that a birthday deserves.

The Human Bean

If you’re feeling down about getting older, The Human Bean will help restore your faith in humanity, one espresso shot at a time. Download their rewards app (and punch in the referral code “invisible250865” if you’d be so kind) to a get any drink of your choosing, up to $10 in value, delivered on your birthday and available for the next 30 days. Remarkably vegan friendly, some locations even have macadamia milk available upon request! My personal favorite is the Mexi-Oat Shaken Espresso, with sweet spices and a cool finish that hits in every season. There are also fresh fruit smoothies in case you’re craving something sans caffeine.

The Salty

Salty language is welcome here, though you’ll only be cursing yourself for not coming sooner. The Salty Donut always has at least one gourmet vegan doughnut flavor up for grabs, and when you add your birthday to your rewards profile, you’ll get it free within 30 days of your special day! You never know what you’re going to get, but I have yet to been disappointed. From chocolate-passionfruit to PB & J, come with an open mind, and you’ll leave with a satisfied sweet tooth.

HTeaO

Struggling to stay hydrated in the face of so many sweet and savory treats? HTeaO is here to help, and they’ll be damned if you don’t get your fluids in on your birthday. Just flash the app and you’ll get an entire GALLON of sweet tea, free of charge. Choose from roughly two dozen different flavors, including caffeine- and sugar-free options, and don’t be afraid to sample along the way. Plus, just for signing up, you’ll get a bonus “huge” size, which truly is not an exaggeration; this cup doesn’t fit on the top shelf of my fridge.

Hannah (BitterSweet)9 Comments

Noodles You Should Know: Yen Ta Fo

As pungent as it is vibrant, there’s no mistaking yen ta fo. Known for their unearthly pink color, these eye-catching noodles are an arresting sight, luminous bowlfuls of broth in night markets across Thailand. So bold that it borders on theatrical, yet its origins are anything but artificial.

From Teochew to Thai

Yen ta fo (เย็นตาโฟ) is Thai street food at its best; a riotous mosaic of contrasting textures and tastes. Soft rice noodles, ranging from delicately thin vermicelli to luxuriously wide sen yai, bathe in that unmistakable pink soup, introduced through a curtain of steam. Its origins are somewhat of a collage as well, owing much to its Chinese roots, brought over by Teochew (Chaozhou) immigrants to Thailand. The name itself comes from the Chinese dialects, with “yen” meaning red or pink, and “ta fo” derived from “dou fu” (tofu).

Pretty in Pink, Funky in Flavor

The tofu in question is the single most important part of the dish, the defining factor that imparts that unforgettable rosy hue. Fermented bean curd, preserved with salt, rice wine, and chilies, melts into the broth with a slow-building intensity that lingers in both color and flavor. Its pungency is complex, funky and brash, but also surprisingly mellow when simmered. Some unscrupulous vendors enhance their soup with food coloring, though such shenanigans are wholly unnecessary when working with the genuine article.

Build Your Bowl

What goes into the bowl after that is part tradition, part personal preference. Most renditions begin with the usual suspects of Thai noodle soup, such as airy tofu puffs, tendrils of morning glory (water spinach), mushrooms (most often wood ear, AKA black fungus), wonton chips, and crunchy fried garlic. Historically a seafood-focused dish, the standard build would usually feature various fish balls, squid, sliced fish cake, or the occasional pink-tinged crab stick, though fully vegan versions aren’t too hard to come by.

Season and Slurp

Yen ta fo isn’t meant to be perfectly balanced out of the kitchen. Like many Thai noodle soups, it arrives awaiting your hand at the condiment station. Here, you can fine-tune the experience with a splash of vinegar for brightness, a touch of sugar to amplify the sweetness, chili flakes or chili oil for heat, and a dash of vegan fish sauce for that crave-worthy hit of umami.

Pink of Perfection

For all its flamboyance, yen ta fo is an everyday dish, which is a large part of its appeal. Accessible, affordable, and ubiquitous across Thailand’s markets and food courts, all the locals know the marvels of yen ta fo. It rarely makes its way to Western menus, perhaps because of its peculiar color or its potentially polarizing flavors. That’s a real shame, because yen ta fo is a real sensory delight in its juxtapositions; dressed in neon pink but grounded in deep, savory flavors, its beautiful chaos in a bowl.

Hannah (BitterSweet)11 Comments

Wordless Wednesday: Hot Stuff

The Cheesecake Factory – Korean Fried Cauliflower
Taste of Ethiopia – Vegetarian Ultimate Combo
TarryTown Bar & Bistro – Buffalo Cauliflower Wings
Sip Saam Thai – Green Curry with Mock Duck
Nori – Spicy Tan Tan Ramen
Nissi VegMex – Birria Burrito
Ka-Prow Thai & Sushi Bistro – Eggplant Kraprow
House of Three Gorges – Vegetarian Mapo Tofu
Cafe Lalibela – Vegetarian Combo
Bodhi Viet Vegans – Kimchi Fried Rice
Boa Steakhouse – Masaman Thai Curry
Biryani Pot – Baby Corn Manchurian

Hannah (BitterSweet)13 Comments

Sleepy Martini

There is no greater tease than the espresso martini. Tall, sleek, and slender, the elegant glass is filled to the brim with dark amber liquid, topped with a velvety crown of foam. The very air around it seems to buzz with the aroma of roasted coffee. Should you succumb to temptation, you’ll get a jolt of caffeine, masking the intoxicating effects of the alcohol. Too boozy for breakfast but too stimulating for a nightcap, this classic cocktail remains firmly out of my reach when adhering to a rational schedule.

Odds Bar & Bistro – Decaf Espresso Martini

Surely, I can’t be the only one that wants to imbibe and still fall asleep at night. And yet, decaf coffee liqueur is simply not a thing. As one of three primary ingredients, this is a problem. There’s also the shot of straight espresso, but how hard is it to swap that for decaf in the first place? Really, it’s such an easy fix, it’s laughable.

When Is A Martini Not A Martini?

One thing that bothers me about the espresso martini, besides mixing uppers and downers, is that it really isn’t a martini at all. By definition, a martini is classically made with gin and dry vermouth, optionally garnished with an olive or a lemon twist. Strong, dry, and served straight up in a chilled martini glass, it’s the consummate definition of elegance.

The only thing that the espresso martini shares, like many other variants that rely on additional flavorings and sweeteners bolstered by vodka, is the glass. This is important to clarify not to belittle the espresso martini, but to free ourselves of the pretense that it must contain x, y, or z. For the espresso martini, there are no rules aside from stemware.

Robust and Relaxing

Writing out a recipe for something so simple feels silly, but I know just as well as anyone that a good recipe doesn’t have to be ground-breaking, ambitious, or even terribly innovative. It has to be delicious, of course, foolproof, and something you’d want to make again and again. That’s the case for this cocktail, which could be cut down to as few as three real ingredients at its core.

That’s part of the appeal, too; something that can be whipped up on the fly, even when your liquor cabinet is mostly empty, when friends show up unannounced, or when you just need something to take the edge off, post haste. This is the one that I’m shaking out more often than not, so I think you might enjoy it, too.

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Hannah (BitterSweet)4 Comments

In a Loaf Far, Farro Away

Whole wheat bread is out; farro bread is in. As we turn the pages to a new calendar year, it’s time for a fresh start, and a new approach to ancient grains.

When “Whole Wheat” Isn’t the Whole Story

Technically speaking, farro also qualifies as “whole wheat”, and more specifically, three types of whole wheat, as we touched upon when discussing emmer, the most popular type of farro. However, generic “whole wheat bread” most likely employs hard red wheat, which makes up approximately 40% of total U.S. wheat production. Nutty, robust, and high in protein, it’s no mystery why it became the poster child for wholesome baking, particularly following the counterculture movement of the 1970s, rejecting the processed white loaves proliferating on grocery store shelves. At the same time, it became the sworn enemy of many children bringing packed lunches to school, discovering those dark, dense, and bitter slabs imprisoning wan fillings, bereft of all fun. Whole wheat had soured many generations on the idea of a more wholesome loaf.

In an attempt to elevate the profile (and gluten structure) of whole wheat bread, many brands started producing “whole grain” bread, which was mostly white bread with a bit of color. The fact that they included any meager amount of whole grains gave them the legal grounds to use the label, much to the detriment of flavor and nutrition. If you ask me, they just started out by using the wrong whole wheat all along.

Farro For All

Farro bread isn’t something you’re likely to find in stores, nor is farro flour. That’s where Grand Teton Ancient Grains comes in. They have all three types of farro in stock; einkorn, emmer, and spelt. Better yet, you can grab a bag of ready-milled all-purpose einkorn flour so you can start preheating the oven that much sooner. Buying in bulk does make a compelling case for having your own grain mill, though, especially for breaking down those whole spelt berries. Consider it the best gift you didn’t get for the holidays and treat yourself to a better New Year.

Unlike modern hard red wheat, which has been bred for high yields, consistent protein levels, and machine-friendly milling, farro varieties hold on to traits that industrial agriculture left behind. Emmer and einkorn, for example, have naturally higher levels of carotenoids, which contribute to their flaxen color and subtle sweetness. Spelt tends to be more water-soluble, which is why dough made with it can feel slack even when the protein percentage looks high on paper. Their husked kernels also protect the grain from environmental stress, which is great for biodiversity but makes them harder to process. Grand Teton Ancient Grains is keeping history alive by putting these grains back on the table. You can truly taste that difference.

The Farro Trifecta in Action

All-purpose einkorn flour is the key to success. Soft as freshly fallen snow, it lightens the crumb both in texture and color, not to mention that stunning golden hue it imparts. Edging in on brioche territory, you’d think there was egg in the mix for all its richness. To that majority component, whole spelt flour adds an earthy undertone, grounding the flavor with notes of toasted walnuts and a subtle minerality. Most noticeable, whole cooked emmer berries are woven throughout the crumb, stealing the spotlight with their irresistibly chewy, hearty texture that adds a satisfying heft to every bite.

Altogether, it’s sturdy enough to slice thinly for sandwiches, and still soft enough to cut into thick slabs for dunking into soups, or simply eating plain. Truth be told, I ate roughly 75% of this particular loaf untoasted and unadorned, aside from the thinnest glaze of vegan butter smeared on top.

Rave-Worthy Results

I’m terminally intolerant of breathless hyperbole, deliberately honing my praise to a more reasonable tenor, but this one is hard to be modest about. Of all the loaves I’ve made, this is honestly one of my top five favorites, at least. Maybe even top three, but I don’t want to hurt anyone’s feelings. It’s just as easy to whip up as any other humble sandwich bread, while having nuanced, complex flavor that you’d think could only come from a 24- or 36-hour ferment.

Better Living Through Baking

Make your New Year’s resolution to bake more bread from scratch. It’s a tangible, achievable goal with myriad benefits for health, sustainability, frugality, and honestly, happiness. Even on my worst days, a slice of warm farro bread has never failed to buoy my spirits.

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Hannah (BitterSweet)8 Comments