The Caesar Chavez Salad + Red with Envy Tomato Soup
The Gentle Reuben Sandwich
Not Quite Cobb Salad
Charcuterie We Can
Names, dates, phone numbers: my memory fails me on these specifics nine times out of ten, embarrassing me to no end when I’m introduced to the same person for the seventh time. The one birthday I will always remember, of all things, is for someone I’ve never even met. Amy, the inspiration for Amy’s Kitchen, shares my same birth year, making it even more astonishing to recognize over 30 years of vegetarian and vegan meals made available to the masses, all from such humble beginnings. Those frozen samosa wraps, tamale pies (RIP), and vegetable barley soups saved my life back in high school, before I could even operate a toaster without causing a conflagration.
Where so many brands have failed and folded, Amy’s Kitchen has grown in leaps and bounds, expanding their dairy-free options exponentially while still maintaining high quality standards, and an endless hunger for both adventurous flavors and down-home comfort foods. Breaking into 2020 with a boom, Amy’s Kitchen has just unleashed a new line of ooey, gooey, cheezy vegan entrées, including two pasta dishes and two Mexican-inspired options. They’re all going into regular rotation here as emergency dinners at Casa BitterSweet, but if I had to play favorites, my money would be on the Vegan Broccoli & Cheeze Bake.
I’m rather picky about my pasta, to put it lightly, and I was stunned to realize a few bites in, going back to read the label, that these noodles were gluten-free, too. Tender, chewy, springy, the texture surpasses that of most average frozen wheat options, too. There’s no sacrifice nor compromise for accommodating such a range of dietary restriction; nothing makes it into the bowl but delicious, creamy instant gratification.
You really can’t improve on perfection, by definition, but you can match it on the same level in an equally compelling, yet wholly unique way. That’s where these fool-proof party starts come in.
Baked, not fried, to golden brown and crispy brilliance, this is the halfway homemade food hack that could very well become the stuff of legends. Better than mozzarella sticks, they won’t start to congeal and lose their luster the moment they hit the table. The breading ensures easy prep, no culinary skills required. Banishing greasy fingers by adding no extra oil means you could be saving your sofas- and stomachs- from unnecessary anguish later, too.
Tender spiral noodles and organic broccoli, bathed in luscious, creamy vegan cheese sauce burst forth from their crisp breaded shells, a rush of comfort and savory satisfaction in every bite. This is one unforgettable finger food that will serve you well for many happy years, too.
What’s that I hear, off in the distance? Could it be the sound of winter boots storming down the driveway? The staccato knock of knuckles against the front door? The unmistakable chime of the doorbell, ringing out as clear as day: YOUR GUESTS HAVE ARRIVED!?
Ah yes, it sounds like the holidays are here again! Trickling in slowly, gathering in greater numbers with every passing minute, the kitchen swells with sounds of merriment, laughter and banter ricocheting off the walls. Cue the music, crank the oven, and break out the appetizers; it’s time to dazzle with more than sparkling tinsel lining the hallways.
Play your cards right, and one spectacular starter will set the whole party in motion. The pros know that it’s only possible by keeping it simple, prepping ahead, and using the best ingredients. That’s why I’m dropping this show-stopping wheel of homemade vegan brie, supple and soft, crowned with the bold combination of tart raspberries and balsamic vinegar. If that doesn’t kick off the festivities with applause, at least, perhaps you’ve invited the wrong audience.
Buttery, creamy, melting at room temperature, this brie isn’t a dead-ringer for its dairy counterpoint, but it doesn’t need to imitate exactly when it can exceed that experience. Reaching into my pantry for an easy accompaniment, bottles of Alessi White Balsamic Raspberry Blush Vinegar and Alessi Raspberry Infused White Balsamic Reduction inspired this unconventional, yet compelling combination. Melding that tangy, fresh flavor with sweet whole berries in a lightly simmered compote created a heady aroma that no one could resist.
I can count on Alessi ingredients to raise the bar on everyday staples, no matter the recipe or occasion. Family owned and operated for 72 years, these essentials have stood the test of time. They’ve been stocking grocery store shelves across the country for as long as I can remember, that’s for sure. Going straight to the source reaps the greatest rewards, though, since orders over $20 ship free and no where else can you find such a wide section of authentic Italian specialties. As if that wasn’t enough, if you shop directly through Alessi.com and enter the code HANNAHK at checkout, you’ll get 15% off your order! This code is good for 1 use per customer, until December 31.
Both the cheese and chutney can be made up to a full week in advance, so there’s no need to stress on the big day. Just take off the chill as conversations warm and spirits flow. The savory wedges will melt in your mouth, and any extraneous worries will melt away. Now that’s what makes a happy holiday.
Turn any day into a special occasion with little bite-sized cheesecakes, every bit as rich and luscious as a thick slice but quicker, easier, and ideal for a more intimate gathering. In fact, with these beauties on tap, I wouldn’t hesitate to throw a party for one.
I was lucky enough to snag an early sample of Treeline’s new cream cheese and it was love at first schmear. The cashew-based spread is very creamy and smooth, with a finish that tastes clean, buttery, and definitely rich. The flavor is on point; mild, delicately nuanced, both subtly savory and sweet at once. Easily one of the best options on the market so far, no matter your dietary preferences.
It’s not a dead-ringer for dairy, but quite possibly even better. Beyond slathering it on bagels and toast, it works perfectly in recipes. In fact, it excels in baking since there aren’t any additives, stabilizers or gums. Nothing but pure creamy indulgence here in these mini cheesecakes, from crust to cream topping.
Even if you can’t track down the brand, don’t sleep on these tried-and-true classic treats. Get the recipe details over at GoDairyFree.org and celebrate the everyday, any day.
Whoever first looked at a cashew and thought, “Hey, I think this could taste like cheese!” deserves some kind of gold medal, if not a Nobel Peace Prize. Though this tropical nut has quickly been adopted as the staple ingredient to many dairy-free delights, it truly shines brightest when blended to a creamy consistency and inoculated with savory cultures. Something about the fermentation process brings out all the best flavors, not to mention the probiotic benefits, locked away inside those unassuming beige kernels. Recipes have flooded cookbooks both print and digital within the span of just a few years, and you don’t have to look very far to find evidence on the grocery store shelves, too. Just take the new line of schmears from NuCulture for example.
Based in the Columbia River Gorge region of Oregon, I was lucky enough to stumble upon these fresh blends while visiting Seattle for the VegFest this past spring. Availability is still limited, but growing at a steady clip, as more savvy consumers catch on and get hooked. Very rich and buttery, each flavorful option is so much more than just plain pureed cashews.
Garden Herb is the best entry point for the uninitiated; think of it as an upgraded cream cheese, simply begging for a bagel. Scallions take the lead here, bringing onion flavor to the fore, while gentle notes of parsley, thyme, and oregano play backup in perfect harmony. For whatever reason, it’s the thickest of the three, making it less of a contender as a silky smooth dip, but still perfectly creamy and spreadable.
On the other hand, to all you nostalgic southerners out there, your pitch-perfect pimento cheese dip dupe has arrived. Paprika Pimento bears a mild kiss of red bell peppers, lending a gentle warmth without a bite. An irresistible savory spread with subtle, balanced sweetness, it was the first to disappear when the snacks hit the table.
If you like it hot, though, Bacony Chipotle has your number. Beware that it’s not a treat for the meek! This one is packing serious heat. It starts with a smoldering, smoky, meaty flavor but quickly progresses into a blazing finish. The fire definitely builds as you eat, which can catch up quickly if you’re a serial snacker, unprepared to face the flame.
For all you keeping score at home, mark this one down as yet another win for cashews. Though currently a regional specialty, I hope that the love of this nutty schmear will continue to spread through all 50 states soon, and beyond.