Which Came First…

Egg? What egg? Of course I was born this cute and fuzzy!

Chick adapted from Anna Hrachovec‘s adorable tiny chicken pattern.

April 4, 2012

“Keeping a well stocked pantry” would be a very generous way of describing my penchant for collecting odd ingredients. A certifiable food-shopaholic, any interesting spices, unusual beans, new strains of rice that catch my eye are destined for the cart, no questions asked. Entirely new dishes could be unlocked with that one secret ingredient, and I’ll be damned if I let it slip through my fingers, just because I couldn’t see the final results right then and there. Vegan “skallops“? Sounds crazy, so I’ll take a can! Asafoetida? Translated roughly as “devil’s dug,” that’s simply too enticing to walk away from. And thus, the pantry shelves at home groan beneath the weight of my bizarre, allegedly edible treasures, a collection of odds and ends that inspire, but fail to make it into the daily rotation.

Come spring, my inner neat freak pops back out of hibernation, and is horrified at the stock pile that’s been accumulating, slowly but steadily, for years. Living in the same home for nearly two decades allows one to hold on to many more possessions of dubious value than you’d think, as I’m now learning. Though the Skallops continue to mystify, horrify, and intrigue me, this latest round of pantry purging still failed to find a proper use for them. Instead, it seemed like a more worthwhile venture to tackle the easy stuff, the pantry staples that have simply overgrown their allotted space. Prepared for either an unannounced party of 30 or the coming apocalypses, whichever comes first, there are plenty of perfectly good foods buried beneath the oddities, and it’s a shame to let them gather dust.

Taking out numerous canned goods and both dried beans and pasta in one dish, my Moroccan-inspired chickpea creation turned out to be the best thing I ate all week. Rather than merely an easy way to “take out the trash,” so to speak, and clear out the pantry, this was a genuinely delicious surprise. Spicy, but more warmly flavored and highly aromatic than merely hot, this is the kind of recipe that a well stocked pantry and spice drawer was made for. A study in contrasting flavors, the salty, briny olives pair beautifully with the gently acidic tomatoes, all blanketed in a thermal blanket of paprika, cumin, and coriander. In such a simple dish, the star players matter immensely, so make sure you have excellent green olives that can pull their weight in this jovial riot of flavors.

Yield: Makes 4 – 6 Servings

Moroccan-Style Olives and Chickpeas

Name: Moroccan-Style Olives and Chickpeas
Prep time: 5 min
Cook time: 50 min
Total time: 5 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1/4 Cup Olive Oil or Coconut Oil; 1 Large Yellow Onion, Diced; 1 Tablespoon Finely Minced Ginger; 1 Tablespoon Finely Minced Garlic; 1 Tablespoon Ground Coriander; 1 Tablespoon Ground Cumin; 2 Teaspoons Smoked Paprika; 1 Teaspoon Hot Paprika; 1/2 Teaspoon Turmeric; 1/4 Teaspoon Cayenne Pepper; 1 14-Ounce Can Diced Tomatoes, with Juice; 1 Cup Vegetable Stock; 1 14-Ounce Can Whole, Pitted Green Olives, Drained and Rinsed; 4 Cups Cooked Chickpeas; Salt and Black Pepper, to Taste; Zest of 1 Lemon; 2 Tablespoons Chopped Fresh Parsley; Cooked Israeli Couscous, Regular Couscous, or Another Small Pasta or Grain

Spicy, but more warmly flavored and highly aromatic than merely hot, this is the kind of recipe that a well stocked pantry and spice drawer was made for. A study in contrasting flavors, the salty, briny olives pair beautifully with the gently acidic tomatoes, all blanketed in a thermal blanket of paprika, cumin, and coriander.

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 5 minutes

Ingredients

1/4 Cup Olive Oil or Coconut Oil
1 Large Yellow Onion, Diced
1 Tablespoon Finely Minced Ginger
1 Tablespoon Finely Minced Garlic
1 Tablespoon Ground Coriander
1 Tablespoon Ground Cumin
2 Teaspoons Smoked Paprika
1 Teaspoon Hot Paprika
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper
1 14-Ounce Can Diced Tomatoes, with Juice
1 Cup Vegetable Stock
1 14-Ounce Can Whole, Pitted Green Olives, Drained and Rinsed
4 Cups Cooked Chickpeas
Salt and Black Pepper, to Taste

To Serve:

Zest of 1 Lemon
2 Tablespoons Chopped Fresh Parsley
Cooked Israeli Couscous, Regular Couscous, or Another Small Pasta or Grain

Instructions

Heat your oil of choice in a medium or large pot over moderate heat on the stove. Add the chopped onion, and saute gently for about 5 minutes to soften. Toss in the garlic and ginger next, and continue to cook, stirring periodically, until the onion begins to take on a light brown, somewhat caramelized color; around 10 minutes more.
Next, incorporate all of the spices, from the coriander through cayenne, and stir well. Keep everything in the pot moving so that the spices don’t burn, and saute for an additional 5 minutes to toast and temper them.
Pour in the entire contents of the can of tomatoes, along with the vegetable stock, green olives, and chickpeas. Give it a good mix to distribute all of the ingredients throughout the stew.
Turn down the heat to medium-low, and simmer uncovered for 30 minutes, to allow the chickpeas to take on all that spicy liquid and for the flavors to further meld. Add in a splash of water or additional stock if the liquid seems to evaporate too quickly.
Add salt and pepper to taste, but be careful with the salt- Olives bring a lot of sodium to the party already, so you shouldn’t need more than a pinch.
Serve over a bed of cooked couscous, and top each serving with a pinch of lemon zest and chopped parsley.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 535Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 1352mgCarbohydrates: 66gFiber: 15gSugar: 14gProtein: 16g

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.

April 2, 2012August 14, 2022

Hannah (BitterSweet)34 Comments

Caught Sticky-Handed

Sticky Fingers Bakery has long been a sweet sensation within the vegan community, serving up pastries and other delights in the Washington, DC area since 2002, accumulating numerous awards over the years. Most remarkable of all was when chef and owner Doron Petersan broke into the mainstream, not only showing up on Food Network’s Cupcake Wars, but stealing the whole show; Her vegan cupcakes won by a landslide against the butter- and egg-based competition. Now, while the bakery that has always been held in high esteem, it’s become a runaway hit sensation, and everyone wants a piece of the pie (or, cake, as it may be.) Luckily, Doron has recently released the secrets to her baking success in a cookbook chronicling the bakery’s most popular recipes, Sticky Fingers’ Sweets.

Upon receiving my copy, I wasted no time and flipped straight to the famed Cowvin Cookies (page 110) I had already heard so much about. Deceptively simple oatmeal cookies, every time I heard these gems mentioned it was breathlessly, typically accompanied by the words “incredible,” or “addictive,” so I couldn’t resist the temptation. However, it was clear that something was amiss when the instructions led me to form the cookies into individual rounds, rather than bars, as they’re found in the bakery. Pleasantly crisp on the outside and soft on the inside, they made for fine oatmeal cookies… But didn’t quite live up to the hype. Particularly sweet when paired with the frosting-like filling, an additional hit of salt may have helped balance the whole assembly, and brought out a bit more flavor. I can’t say I would make them again as written.

Undeterred, I charged straight ahead to a breakfast treat in the form of Orange Cranberry Scones (page 175). Fashioned into a heart shape for Valentine’s Day, they held their shape admirably throughout their time in the oven. Utilizing the creaming method to bring ingredients together, rather than cutting in to make flaky layers, the resulting scones are more like cookies in texture. No matter, as they’re still plenty tender and bursting with bright citrus flavor. Accented by tart pops of dried cranberries, this sweet and tangy combo is an invigorating start to the day. Sweetened with restraint, the optional sugar topping really pulls the whole pastry together, and should not be skipped.

Suddenly finding myself with quickly perishing blueberries on hand, Sticky Fingers’ Sweets rescued the day (and the fruits) with classic Blueberry Muffins (page 155.) A sturdy but soft crumb gives way to polka dots of blueberries, lightly sprinkled with a crunchy oat topping. A perfectly respectable muffin, it certainly fit the bill, but may have been more successful with a double dose of berries, at least.

The real crowning jewels to this particular tome are, unsurprisingly, the cupcakes. Now I’m kicking myself for not starting there in the first place. Sure, vegan cupcakes are a dime a dozen these days, but how many times do you come across a George Caramelin Cupcake (page 90)? One of their winning offerings on cupcake wars, a rich chocolate cinnamon cake carried the weight of vanilla bean bourbon frosting, bourbon caramel sauce, and candied pecans with grace. Rising to impressive, perfect domes, the cakes themselves would have been perfectly tasty unadorned, but how could you say no to the suggestion of bourbon caramel? Boozy in a good way, the sauce came together easily and thickened beautifully after cooling, becoming the ideal consistency for delicate drizzling. The whole is so much greater than the parts, as incredible as they may sound alone, and I found myself compelled to “taste test” these beauties repeatedly before I felt satisfied with my assessment. Yes, all in the name of the cookbook review; I really took a hit for you guys on this one. It’s a tough job, but someone had to do it.

Rest assured, this book would be worth purchasing just for the cupcake section. Be prepared to use your kitchen scale though, because while there are mercifully weight and volume measurements included when possible, the difficulties of scaling down bakery-sized quantities leaves the standard American baker with a few fiddly measurements to contend with. Ultimately Sticky Fingers’ Sweets is a well thought-out compilation and homage to the DC bakery that started it all, and while all the recipes aren’t runaway hits, the ones that truly are make trying everything else worthwhile.

March 30, 2012

Hannah (BitterSweet)32 Comments

Rah, Rah, Rhubarb!

If rhubarb were playing on a team, would anyone actually cheer for it? A sad, unloved vegetable with an identity crisis, rhubarb is always paired up with the show-stealing strawberry, smothered by sweetness, and thrown into the game more as an afterthought than a star. You’d think that after years of strawberry-rhubarb pies and strawberry-rhubarb crumbles, more bakers would take a chance on letting the red stalks stand alone for once, but no, perish the thought! Rhubarb is bitter, unpalatable, and unable to carry a proper dessert without help from something more flavorful.

In fact, this silent player is hardly even a staple for standard grocery stores. Upon asking a produce department worker if they had any early season rhubarb yet, I was looked at as if I had requested a vegan angel food cake. Forget about having never heard of it, this person (who specializes in fresh fruits and vegetables, mind you) couldn’t even decipher what I was saying. Rubbage? Rubar? Well, I’ll take that as a “no,” then.

But rhubarb isn’t some awful ingredient to be either avoided or covered up, like an embarrassing pet stain on the living room carpet. When treated with respect, it makes for perfectly delicious desserts, as is evidenced by these bright, springy cupcakes. Luck would have it that I eventually found a bag of frozen rhubarb, of all things, and so I set right to work redeeming this misunderstood plant.

Topped off with a simple vanilla bean frosting so as not to take over and cover that delicate rhubarb flavor, these little numbers are further beautified by candied violets. Incredibly hard to find and even harder to transport intact, I had been saving up these precious edibles for quite some time now, so it’s a good thing they’re well-preserved by sugar. Such an ornate garnish is far from necessary though- The rhubarb really does sell these treats all by itself.

Yield: Makes 14 Cupcakes

Rhubarb Cupcakes

Rhubarb gets the spotlight in this citrus-soaked little cakes, topped off by fluffy vanilla bean buttercream frosting.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 15 minutes

Total Time 1 hour

Ingredients

Rhubarb Cupcakes

2 Cups Chopped Rhubarb, Fresh or Frozen and Thawed
1 Cup Granulated Sugar
2 Tablespoons Lemon Juice
1/4 Teaspoon Salt
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Cup Orange Juice
1/3 Cup Olive Oil
2 Teaspoons Vanilla Extract

Vanilla Bean Frosting:

1 Cup Vegan Butter
4 Cups Confectioner’s Sugar
1 – 2 Tablespoons Plain Non-Dairy Milk
2 Teaspoons Vanilla Paste or Extract

Instructions

Preheat your oven to 350 degrees, and line 14 cupcake tins with decorative papers. Set aside.
In a medium saucepan over moderate heat, combine the rhubarb, sugar, lemon juice, and salt. Let stew, stirring periodically, for about 10 – 15 minutes, until the rhubarb becomes so tender that it pretty much falls apart. If necessary, mash it lightly with your spatula to help it break down. Allow the rhubarb to cool for 15 minute before proceeding.
In a separate bowl, whisk together the flour, baking powder and soda. Stir the orange juice, oil, and vanilla into the rhubarb mixture, and then add all of those liquids into the bowl of flour. Stir with a wide spatula just until the batter comes together smoothly; a few small lumps remaining are no reason for alarm. Just be sure not to over-mix, or you’ll create a tough cake.
Dole out the batter equally between your prepared cupcake tins, and slide them into the oven. Bake for 18 minutes, until golden brown on top and a toothpick inserted into the centers comes out clean. Let cool completely before applying the frosting.
For the frosting, throw room temperature vegan butter into your mixer, and beat thoroughly until softened. Add in the confectioner’s sugar and start mixing on a low speed to prevent the dry goods from flying out of the work bowl. Add in the vanilla paste or extract, and slowly drizzle in the non-dairy milk, until the frosting reaches a smooth but still firm consistency. Whip on high speed for about 5 minutes until fluffy. Pipe or spread on cupcakes as desired.

Noodle of the Sea

A curious craze if there ever was one, kelp noodles have gained popularity in leaps and bounds, going from unheard oddity to pantry staple for many overnight. Though still a more difficult ingredient to procure, ever since I discovered one fateful package at a local international market, rather than an expensive specialty shop, they’ve been showing up on my plate more often.

Finding them mixed amongst the bottles of soy sauce and bean paste was inspiring, not only due to the substantially lower price. Despite their typically raw preparations, these chewy, translucent seaweed strands are a perfectly tasty ingredient for cooked dishes, and in fact, may be more palatable warm. A brief sauté seems to relax the tightly wound noodles, making them more like starch-based cellophane noodles or sweet potato dangmyeon. With this realization, it became crystal clear that these particular kelp we destined to become japchae.

Switching out the traditional beef for thinly sliced seitan, the dish came together in a snap. Packing in the fresh vegetables for a lighter rendition, this is the perfect dish for bridging the gap between winter and spring. Bright and colorful, the sheer variety of flavors and textures makes for a highly satisfying eating experience. There are no hard and fast rules when it comes to japchae, so consider my instructions more as guidelines. The best additions are what’s in season and what’s on hand. Consider switching in some sliced asparagus and fresh snow peas to really celebrate spring, or give chopped kale a shot rather than the standard spinach. Of course, if kelp noodles still elude you, the traditional dried and cooked cellophane noodles are always a welcome swap.

Yield: Makes About 4 Servings

Kelp Noodle Japchae

Packing in the fresh vegetables for a lighter rendition, this is the perfect dish for bridging the gap between winter and spring. Bright and colorful, the sheer variety of flavors and textures makes for a highly satisfying eating experience. There are no hard and fast rules when it comes to japchae, so consider my instructions more as guidelines.

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 15 minutes

Total Time 40 minutes

Ingredients

1 12-Ounce Package Kelp Noodles, Drained and Soaked Water with a Splash of Vinegar for 15 Minutes
2 Tablespoons Toasted Sesame Oil, Divided
8 Ounces Seitan, Thinly Sliced
1/2 Medium Yellow Onion, Thinly Sliced
1 Teaspoon Finely Minced Fresh Ginger
1 Clove Garlic, Finely Minced
6 – 8 Rehydrated Dried Shiitake Mushrooms, Stems Removed, and Thinly Sliced (Soaking Liquid Reserved)
1/2 Cup Sliced Fresh Cremini or Button Mushrooms
1 – 2 Small Carrots, Julienned
1 Red Bell Pepper, Julienned
3 Tablespoons Tamari or Soy Sauce
1 Tablespoon Light Agave Nectar
1 Tablespoon Mirin
1/4 Teaspoon Freshly Ground Black Pepper
6 Ounces Fresh Spinach
1 Scallion, Thinly Sliced
2 – 3 Persian Cucumbers, Julienned
Toasted Black or White Sesame Seeds (Optional)

Instructions

While the kelp noodles are soaking (which helps to soften them up a bit,) heat 1 tablespoon of the sesame oil in a large skillet. Once hot, toss in the seitan, and sauté for about 5 – 8 minutes until the pieces are all nicely browned. Move the seitan onto a plate, and let rest while you move on to the remainder of the stir-fry. Start draining the kelp
noodles at this point so that they’re not sopping wet when you need them.
Add the remaining sesame oil to the pan, and start by adding in the onion, ginger, and garlic. Cook until the onion is translucent and highly aromatic. Toss in the mushrooms, carrots, and pepper, along with about 1/4 cup of the reserved shiitake soaking liquid, and cook for another 8 – 10 minutes, until all the veggies are softened but still crisp.
Mix together the tamari, agave, mirin, and pepper, and pour the mixture into the skillet, stirring to incorporate. Add in the kelp noodles and cook for 3 – 4 minutes, to allow the flavorful liquids to become assimilated. Finally, toss in the spinach, and cook for only 30
seconds or so to lightly wilt the greens. If using kale or any heartier greens, give it another minute or so to become tender.
Turn off the heat and stir in the scallion and cucumber. Top with sesame seeds if desired. Enjoy hot or let cool and eat as a salad.

Sometimes You Feel Like a Nut…

…And it may have something to do with the fact that it’s National Peanut Month! It’s true, March has been designated as the official time to celebrate the humble peanut, in all of its goober glory. Rather than just enjoying the standard peanut butter sandwich, or baking up some ordinary peanut butter cookies, I craved a different sort of peanut sensation. It was a stroke of luck that Betty Lou’s presented the opportunity to test drive their latest creation, Powdered Peanut Butter.

Yes, dry peanut butter that rehydrates with a drop or two of water! Sweetened with coconut sugar and significantly lower in fat than the ordinary nut butter, it’s even a healthier option than many spreads currently on the market. A strong peanut aroma wafted from the jar as soon as the lid came off, and all signs pointed in a good direction, right through the initial reconstitution. Mixing easily and smoothly back to a spreadable consistency, I was genuinely impressed how it instantly became thick and sticky, just as I would hope for with any peanut butter.

Admittedly, the flavor is different than I’m accustomed to, but every brand has their own unique flavor profile; this choice is no different. Nice and salty while not being too sweet, it strikes a fine balance between the two, accompanied of course by the roasted, nutty notes of peanuts at all times. Perhaps slightly less satisfying due to the lack of fat, it’s still plenty rich, and perfect for those seeking a lighter peanut fix.

Rather than just slather it on toast and call it a day, what really got me excited were the new possibilities such a unique ingredient could unlock. Immediately my mind wandered to my famed macarons, found in Vegan Desserts. Replacing the almond meal with peanut butter powder should be a snap, right? Paired with a creamy chocolate ganache, I was already daydreaming about the end results before the oven had fully preheated.

Unfortunately, this wild experiment wasn’t exactly a success, as is evident by the abundance of cracks and lack of feet. Perhaps too finely ground for this delicate cookie, it simply took on more moisture than almond meal, and didn’t produce the desired results. It was a good idea, but not recommended. Save your precious peanut powder for something easier and more rewarding, like a walk on the savory side with crispy tofu.

Seasoning the peanut butter powder lightly and dusting the tofu triangles to coat each piece, the results were spectacular. Not only did the quick dredge create some of the crispiest bean curd I’ve ever crunched on, but the added flavor put it light years ahead of the standard plain starch or flour approach. Served on a bed of sauteed kale and caramelized onions, it was the kind of quick, comforting meal that will no doubt see many repeat performances. Best of all, nothing goes to waste- The peanut butter powder leftover from dredging the tofu is effortlessly rehydrated into a creamy peanut sauce. Drizzled on top or used as a dip on the side, this nutty dish is a delight even to those not wild about tofu.

Yield: Makes 2 - 4 Servings

Crispy Peanut Tofu

Seasoned peanut butter powder creates some of the crispiest tofu you'll ever crunch into, and the added flavor way better tasting than the standard plain starch or flour approach.

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 45 minutes

Ingredients

1 Pound Extra-Firm Tofu
1/2 Cup Powdered Peanut Butter
2 Teaspoons Powdered Garlic
1 Teaspoon Ground Ginger
1/4 Teaspoon Cayenne Pepper
Salt and Ground Black Pepper, to Taste
Neutral Oil, to Fry
1 Thinly Sliced Scallion, for Garnish (Optional)

Instructions

Drain and press tofu for 30 minutes. Meanwhile, in a medium bowl, combine the peanut powdered and seasonings. Once the tofu is ready, cut it into triangles, rectangles, or cubes, and toss them in the peanut powder. Make sure that all sides are fully coated.
Place a large skillet with high sides over medium heat, and add in about 1/4 – 1/2 inch layer of oil. When the oil is hot, carefully place a few pieces of the tofu in the skillet at a time, being sure not to crowd the pan.
Fry for 3 – 4 minutes on each side, until deep brown and perfectly crispy. Remove and drain the tofu over a over-turned wire rack resting on top of a paper towel, and repeat with the remaining pieces.
Create a fantastic, instant sauce to go with your tofu by adding water to the remaining peanut powder mixture, one tablespoon at a time. Drizzle over the tofu, and top with scallions if desired.