White Magic

March 14th is a day of many celebrations. Most often, I’ve taken the opportunity to revel in Pi Day, a time to break out the rolling pin and start throwing down dough. At the same time, it’s also White Day, the affectionate counterpoint to Valentine’s Day, where gifts of love are reciprocated. This year, I’m paying homage to both, all in one pie pan.

Pi Day, Meet White Day

What happens when you combine a nerdy fixation for irrational numbers with the romance of of a holiday all about returning affection? You get a creamy, sophisticated, melt-in-your-mouth dessert that I like to call White Velvet Pie. Blending together silky white chocolate, crisp white wine, and the satisfying cookie crunch of a graham cracker crust, it’s light yet luxurious, indulgent but never unctuous, and as smooth as the most poetic love note.

Originally inspired by the Bottle of Wine Chocolate Pie, I wondered what might happen if we shifted the color spectrum to lighter hues. I’d pick white wine over red everyday when it comes to drinking, and wouldn’t white chocolate better let those delicate nuances shine? Since those creamy cocoa butter chips are already so sweet, I was able to dial the added sugar way back. A touch of vanilla, almond, and lemon seals the deal, and yes, you can really taste the wine, so don’t cheap out on a bad bottle!

Why White Velvet Pie?

White Velvet may not be a “thing” like Red Velvet, but if it ends up going viral one day, you heard it here first. White Velvet Pie is made for the dreamers. It’s made for the moments when you want something a little bit refined without spending hours in the kitchen. It’s a celebration of all the things that make White Day so lovely: the art of giving back, the sweetness of love, and the subtle joy of sharing a simple pleasure. Vegan, of course, gluten-free with the right graham crackers, and no-bake, it’s a dessert for everyone—of drinking age.

For Pi Day enthusiasts, it’s a way to elevate the humble pie, creating a dessert that’s as elegant as it is delicious. If you’re going to bring something to the table, it might as well be something that plays on both the geometric and the romantic, doesn’t it? The ratio of white chocolate to wine is almost as perfect as Pi itself.

Slice or Spoon?

More than just a pretty face, White Velvet is smart and versatile. You may have some extra filling, or you my choose to forgo a crust entirely to create a soft custard or parfait. Served chilled, it’s a more decadent texture than the semi-frozen pie, which eats more like freshly scooped ice cream.

Garnish with a dollop of whipped coconut cream, fresh berries, and sprinkles for that extra sparkle, or nothing at all. Even naked, this simple dessert shines.

The Final Slice

White Velvet Pie is where elegance meets ease, a dessert that dances between the worlds of Pi Day and White Day with grace. It’s the kind of pie that feels special without requiring an entire afternoon in the kitchen. Whether you’re indulging solo, impressing friends, or wooing that special someone, this creamy, crisp creation is your ticket to a memorable March 14th.

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Hannah (BitterSweet)12 Comments

Eggless In Austin

Eggs are the new luxury, with prices soaring to unthinkable heights thanks to a potent confluence of bird flu, import tariffs, and the fearmongering that is never far behind in times of scarcity. Fortunately, vegans have been preparing for this moment our whole plant-based lives. Untouched by the albuminous apocalypse, we have hundreds of egg alternatives for every application. Baking? Cooking? Scrambling? Poaching? Hard boiling? We’ve got that. Soy-free? Bean-free? gluten-free? Sure; we don’t put all our eggs in one basket.

Wakey Wakey, No Eggs and Bakey

If you’re more into the instant gratification of eating an eggy meal than making one, there are loads of options still on the table. Here in Austin, you’re never too far from an eggless feast. Spanning breakfast, brunch, lunch, and dinner, these are the hot spots that can help you satisfy egg cravings, without getting henpecked.

Bouldin Creek Cafe

I find it impossible to visit Bouldin Creek Cafe and order anything other than some permutation of their inimitable Tofu Scramble. As their signature dish, it comes with many different flavors and possible mix-ins, and with an equally wide range of accompanying sides. Heavy on the nooch, it’s a bit old school, but in the best way. Hearty but healthy, wholesome but not austere, it’s a comforting staple that never disappoints.

Unicorniverse

Up north in Round Rock, the Omelets emerging from the kitchen from Unicorniverse are the stuff of legend. Made from JUST Egg, they’re enormous, fluffy, and stuffed to bursting. My personal favorite is the Sicilian Vegetable thanks to the inclusion of umami portobello mushrooms, but I’m happy to switch it up with the Greek and its salty feta finish. Of course, I’d never turn down the Pesto Fromages either, which is a cheese-lover’s dream on a plate.

Rebel Cheese

Available for weekend brunches, 9am – 2pm, the Eggs Benedict from Rebel Cheese is in its own category of egg-cellence. Poached Yo Eggs sit on top of toasted English muffins, bathed in rich bechamel sauce, and have authentically runny yolks in the center. If you’re really lucky, you might catch the special Croque Madame, featuring a sunny-side-up fried Yo Egg on a grilled meatless ham and cheese sandwich. Given that they do specialize in artisan cheese, always go for the cheesier option whenever possible.

Community Vegan

Mark your calendar and don’t be late; this one only pops up at Community Vegan on Sundays, 10am to 2pm. The Chick’n Biscuit Sandwich put the emphasis on crispy, fried oyster mushrooms, and rightly so, but that pillowy JUST Egg patty really brings the whole thing together. The BME simplifies things a bit with BBQ portobello bacon instead, piled on a buttery homemade biscuit that essentially melts in your mouth.

Revolution Vegan Kitchen

You never know exactly what will be on the menu when the weekend brunch service starts cranking at Revolution Vegan Kitchen, but you can rest assured that anything involving their fluffy tofu scramble will hit the spot. Whether featured front and center in a lavish Breakfast Platter or playing a supporting role in the Chorizo Breakfast Taco, this eggy protein can do it all. If you get really lucky, you might even chance upon their Breakfast Crunchwrap, which is even more epic than it sounds.

Vegan Nom

Few foods are as closely linked with the ethos of Austin as the breakfast taco, and The Vegan Nom is doing them right. Scrambled tofu is the foundation that the eggless options are built upon, from the Rockin’ Migas to my favorite, the Neuvo Onda, which swaddles sweet potato hashbrowns and avocado in tender corn or flour tortillas. Affordable basics with just tofu scramble paired with just tempeh bacon or potatoes are a big draw as well, allowing you to indulge in a generously portioned 3-taco meal for around $10.

Double Trouble

Closely mirroring the core offerings at The Vegan Nom, expect similar tofu scramble tacos at Double Trouble, with the added benefit of beer and cocktail pairings, thanks to the full bar. To quell late night munchies or grab a hair of the dog the morning after, it’s an unbeatable combo with something for everyone.

Snooze

Throwing down a Tofu Scramble that could hold its own against the heavy hitters in town, Snooze AM Eatery gives you a choice of three inclusions from a generous list of options. All the usual vegetables make an appearance, in addition to soyrizo, and even avocado at no extra cost. Savory, well-seasoned, hot, and deeply satisfying, you can’t go wrong with this classic dish.

True Food Kitchen

Another limited weekend wonder, the Southwest Tofu Scramble at True Food Kitchen shows up every Saturday and Sunday for your brunching needs. Caramelized onions, roasted red peppers, spinach, and charred scallion salsa join the mix of savory scrambled bean curds. Scoop it all up with soft corn tortillas, and don’t forget the avocado on top.

Kerby Lane

For the classic American diner experience, go all-in for Kerbey Lane Cafe‘s Vegan Breakfast Platter. Alongside your tofu scramble, you’ll find two meatless sausage patties and two pancakes the size of frisbees. Personally, I like to order their omelet options and sub in tofu scramble for the eggs to get a more veggies in my meal. Always ask for vegan queso on top, which comes from our local friends, Credo Foods.

More Egg-straordinary Dishes to Come

Having recently moved in with Barley Bean Cafe, Mission Burger will soon expand their menu to include breakfast and brunch dishes which are sure to include at least a handful of eggless indulgences. Hopefully more mainstream omnivorous restaurants start getting the hint too, because the demand for egg alternatives is not only here to stay, but growing stronger by the day.

Hannah (BitterSweet)3 Comments

They Might Be Gigantes

Dwarfing all their other bean brethren, gigante beans fulfill the promise of such a big name, measuring up as the largest common legume in grocery stores today. Roughly one inch or longer, just a single bean could fill your spoon. Look beyond their impressive size to discover a creamy texture and mild, almost buttery flavor that looms even larger on the plate. If you’re not cooking with these oversized Fabaceae, you’re missing out, big time.

Greeking Out

“Gigante” is simply the Greek word for “giant.” Elsewhere in the world, the same legume goes by many different names, leading to a fair amount of confusion in the current global cooking community. Jumbo lima beans, butter beans, broad beans, fagioli giganti, corona beans, and giant white beans are all the very same thing. Exact sizes and shapes do vary based on region, as you would expect to see with any plant adapted to its unique growing environment. At the end of the day, they’re all Phaseolus coccineus, AKA runner beans.

Bigger Is Better

These larger beans have the advantage of having thinner skins and a more expansive interior, making them creamier and more luxurious on the tongue, without excessive starchiness. That robust yet plush, substantial though soft texture is unparalleled, creating a more satisfying eating experience than most smaller beans. Their mild, subtly sweet taste melds seamlessly with any sort of seasoning, be it delicate or bold. For any naysayers that think meat is mandatory to make a meal, just try serving a plant-based dish of gigante beans; the complaints will dwindle to nothing.

Buy Now

Though once difficult to find in American grocery stores, the influence of Big Bean is spreading. Many mainstream supermarkets now carry them dried, sometimes canned, and very rarely even frozen. Despite the convenience of canned beans, I personally prefer cooking mine from dried, since they have a more toothsome texture, and of course, you get a much bigger bang for your buck.

Let Them Cook

Despite looking quite formidable, the gigante bean is really a big softie. It doesn’t take much time or effort to cook dried beans into velvety morsels, ready to eat. Though some people recommend soaking them, I don’t even bother. My favorite approach is to pressure cook them for 20 to 25 minutes, allow for a natural release, and drain thoroughly. That’s it! If cooking on the stove top, it may take anywhere from 1 to 3 hours without soaking. Whatever you do, hold off on the salt until it’s done cooking, or else they may never soften properly.

Go Big; Go Beans

Whether you’re baking, boiling, or stewing, gigante beans can fit right in with all your favorite bean-based dishes. Enjoy their creamy texture and mild flavor in everything from stews to salads! Top suggestions for getting started include:

  • Gigantes Plaki: The Greek dish that arguable popularized the oversized legume, it’s almost synonymous with the bean itself. Baked in tomato sauce with fresh herbs and plenty of olive oil, it can be served warm or at room temperature, as part of a meze or main dish.
  • Corona Bean Soup: Otherwise known as Tuscan bean soup, this cozy, brothy little number is infused with Mediterranean herbs and spices, vegetables like carrots, celery, and leeks, and sometimes pasta, like a minestrone. It’s a warming soup perfect for chilly evenings.
  • Gigante Bean Salad: After cooking, the beans can be tossed into a fresh salad with ingredients like cherry tomatoes, cucumbers, red onions, olives, and vegan feta. Alternately, I’ve taken to adding them into potato salad dressed with light vinaigrette, which adds to the creamy texture of the spuds while enhancing the protein content.
  • White Bean Dip: Some call it hummus if you must, but it’s really something else. Buttery smooth without the need for tons of added oil, all you really need is some garlic, lemon juice and perhaps a dash of smoked paprika blitzed together in the food processor, you’ve got a real party-starting appetizer.
  • Pasta e Fagioli: Straddling the line between soup and stew, any bean will do for this classic comfort food, but gigante beans make it much more special than your average one-pot meal.
  • Cassoulet: The low, slow cooking of this French casserole lends itself to the robust, resilient nature of gigante beans beautifully. Though traditionally meat-centric, it’s easy to find vegan alternatives.

Gentle Giants

With their size alone, gigante beans make a statement, but it’s their rich, velvety texture and subtle, nutty flavor that truly steal the show. Whether nestled in a stew, piled high in a salad, or baked into a hearty casserole, these beans are more than just a pretty face on the plate—they’re the unsung heroes of the legume world. If you haven’t yet embraced their massive potential, it’s time to give them a starring role in your next meal.

Hannah (BitterSweet)14 Comments

Cabbage Patch Kids

Humble and homely, if not downright ugly, stuffed cabbage is not a glamorous dish. No one is out there on Instagram hyping it up; chefs aren’t tripping over themselves to get it onto tasting menus; few, if any, pop culture references can be found. Given the incredible history of the dish, knowing what it’s endured and the countless cultures it’s sustained, this is a terrible shortcoming in our current society. I’m here to call out the stuffed cabbage naysayers because what it lacks in looks, it makes up for in multitudes of flavor.

It’s the kind of dish that feels like a hug in food form. Soft, buttery cabbage leaves, snugly wrapped around a savory filling, then bathed in a rich tomato sauce can be found in kitchens from Eastern Europe to the Middle East, comforting hungry bellies for generations. Affordable pantry staples make it accessible on any budget, despite tasting luxuriously rich with caramelized onions and slowly simmered herbs and spices. Healthy, filling, and downright delicious, it’s not the next viral hit, but it’ll be a superstar on the dinner table.

Shiitake Mushrooms: The Secret to an Irresistible Filling

Swapping out the traditional ground beef, pork, or lamb isn’t a challenge. Vegetarian versions have been around for almost as long, typically relying on lentils for that crucial plant protein. Nutritionally unparalleled but gastromically lacking, all it takes are Sugimoto shiitake mushrooms to add an air of decadence to the lowly legume. These earthy, meaty mushrooms have an incredible ability to mimic the texture and depth of ground meat, especially when finely chopped. Sautéed until their umami essence is infused into the entire filling, it’s a savory little bundle good enough to eat solo or as a side.

Swaps and Substitutions

There’s no wrong way to stuff a cabbage. In fact, the very idea of such limitless possibilities stopped me from making stuffed cabbage sooner. What’s the RIGHT way to do it? What’s the BEST formula? The good news and bad new is there’s no such thing, and you’re free to choose your own adventure. A few key considerations for customization:

  • Cabbage: Plain green cabbage is classic, but I like Napa or savoy, for a subtle sweetness and more tender bite.
  • Grains: Once cooked, any grain will do. My preference is for something light and fluffy like quinoa, as it absorbs the savory mushroom juices and gives the filling a perfect balance of texture and substance. Any type of rice, bulgur, or barley are excellent candidates, among others.
  • Seasonings: Fresh parsley and dill are very Eastern European, a dynamic duo that provide brightness and freshness, cutting through the richness of the mushrooms with a pop of flavor. Feel free to take more inspiration from Asia, with cilantro, ginger, and lemongrass, or the Middle East with a generous sprinkling of za’atar instead.
  • Sauce: A great tomato sauce is a must for stuffed cabbage… Or is it? The vast majority of American stuffed cabbage recipes tap this tangy red gravy as the perfect foil for the savory vegetable roulades. When you’re ready to depart from the beaten path, try red pepper romesco, beet no-mato, creamy alfredo, or even a coconut curry sauce, to name a few.

Get Stuffed: It’s Easier Than You Think

Making stuffed cabbage might sound like a hassle, but it’s not any more work than enchiladas.

  1. Prep the Cabbage: The first step is blanching the cabbage leaves to make them more pliable. Typically, you’d bring a large pot of water to a boil, carefully peel off the outer leaves, and drop them in for just a few minutes until softened. I, however, am lazy and impatient, so I just microwave them briefly. Same results, less effort.
  2. Make the Filling: Sauté the aromatics until lightly caramelized and fragrant. Mince the shiitake mushrooms, cap, stems, and all, then fold them into the mix, letting them cook down, releasing their flavorful juices. Once they’re browned, stir in the grains, spices, and herbs.
  3. Assemble the Rolls: Lay each cabbage leaf flat on your work surface and spoon a generous amount of the mushroom-grain mixture into the center. Carefully roll up each leaf, tucking in the sides to keep the filling snug and secure.
  5. Cook the Rolls: Spread half of the sauce across the bottom of a casserole dish and nestled the cabbage rolls on top. Cover and bake for an hour. This slow cooking ensures that the cabbage is perfectly tender and that all the flavors get a chance to meld together.
  6. Serve and Enjoy: Top with the remaining sauce and serve hot!

Cabbage Worthy of a King

Of all the hundreds of thousands of stuffed cabbage recipes out there, hailing from all corners of the globe, this one is a clear contender. Authentic? Not at all. Traditional? Not from my family, that’s for sure. Delicious? That, I’ll give a resounding YES! It’s a perfect dish for a cozy dinner with family, a holiday meal, or a hearty weeknight supper. Meat is moot when you have umami shiitake mushrooms at the heart of it all.

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Hannah (BitterSweet)4 Comments