Eat to the Beet

Well into my second decade of veganism, it’s difficult to imagine anyone turning up their noses at beets, even though I was once firmly in that camp, too. Dark and earthy, they’re a polarizing specimen that still divides many otherwise harmonious dinner parties. Somehow the haters always take me by surprise, no matter how many times I see the look of disgust pass their eyes upon the vaguest mention of these humble root vegetables. Perhaps they’ve simply never had beets prepared with the love and care they need to shine; a bit of coaxing and a slow oven transforms the beet into a sublimely sweet, tender delicacy, no matter what other spices are invited to the party.

I will forever fight to win over those who haven’t been properly introduced to the kinder, gentler ways of the beet. Golden beets are the gateway to greater beet appreciation; milder yet somehow brighter than their blood-red brothers, they positively glow on the plate.

Naturally rich and full-bodied, it doesn’t take much to dress up a gold beet. Salty, cheesy tofu feta draws attention to the beets’ striking sweetness, which is further accentuated by a spritely twist of citrus. Something so simple couldn’t possibly be so good… And yet it surpasses all expectations, especially for someone expecting that same old taste of “dirt” they associate with those much maligned vegetables. No matter how seemingly indelible the stain on one’s memory may be, these beets will leave behind only contented smiles, and perhaps a healthy new craving.

Yield: Makes 4 – 8 Servings

Stuffed Golden Beets

Name: Stuffed Golden Beets
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: American
Ingredients: 8 Small or 4 Medium Gold Beets; 2 Tablespoons Olive Oil; 1/4 Teaspoon Salt; 1 Cup Tofu Feta, Crumbled, Plus More to Serve if Desired; 1/2 Teaspoon Lemon Zest; 1/2 Teaspoon Orange Zest

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Ingredients

8 Small or 4 Medium Gold Beets
2 Tablespoons Olive Oil
1/4 Teaspoon Salt
1 Cup Tofu Feta, Crumbled, Plus More to Serve if Desired
1/2 Teaspoon Lemon Zest
1/2 Teaspoon Orange Zest

Instructions

When selecting your beets, bear in mind that larger ones will be easier to work with, but they will take longer to cook. Smaller beets make for excellent appetizers while medium ones are ideal single-serving side dishes.
Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Lightly grease and set aside.
Remove the greens from the beets and reserve them for another recipe (like creamed greens or pesto.) Scrub them very thoroughly; the skins are thin enough that they’re entirely edible, but need a good cleaning first. Rub olive oil all over the outsides of the beets and sprinkle with salt before placing them on your prepared baking sheet, giving them plenty of space to breathe so that they cook more evenly. Cover with another sheet of foil to prevent them from browning too much.
Roast for 60 – 75 minutes, until fork-tender. Let stand until cool enough to handle, and then slice off the top 1/4 of each beet. Use a melon baller to hollow out the larger part, being careful to keep the outer walls intact. Save the innards for another recipe (try my Pistachio-Quinoa Pilaf!)
Crumble the tofu feta and toss it with the lemon and orange zest before stuffing it into the beets. Mound it up slightly, and replace the tops to mostly cover the filling. Return the beets to the oven for another 15 minutes or so, until lightly brown and warmed through. Crumble additional feta over the top if desired.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 76Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 119mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 4g

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 estimates.

beets

October 7, 2016January 23, 2026

Hannah (BitterSweet)9 Comments

More Mac and Cheese, Please

Like countless other American children, I had an unshakable affinity for mac and cheese even before I could properly pronounce the words to request it. Elbows, twists, ambiguous character shapes that would better be described as pasta amoeba; they were all greeted with enthusiasm, as long as they came from that magical blue box. I had never even heard of such a thing as baked macaroni and cheese until I hit high school, and by then it was much too late to swap allegiances. Soft noodles slowly drowning in a pool of neon yellow cheese sauce were the only thing for me, and no bread crumbs, vegetables, or fancy seasonings need apply.

Happily, my palate has considerably improved since my formative years, allowing me to discover the joys of homemade mac, spruced up with a brave new world of different flavors. That said, the love of that ubiquitous blue box will always be embedded deep within my psyche, drawing comparisons to each new mac and cheese contender, for better or worse. Now that there are genuinely cheesy vegan options appearing in every aisle of the supermarket, there’s a new blue box on the market, seeking to dethrone the old mac monarch.

Earth Balance first made waves when it unleashed vegan cheddar and white cheddar mac and cheese options about a year ago. Casting aside all preconceived notions of how a classic mac should be constructed, they’ve fearlessly unleashed a revised box that is not only dairy-free, but also gluten-free. Even I have to say that this is a pretty risky move, considering past hits and misses for non-allergenic noodles alone.

The cooking procedure is identical to every past mac I’ve known and loved; boil the pasta until tender, drain, mix with “cheese” powder, “milk”, and “butter”, and shovel into your mouth as fast as you can. Okay, that last part isn’t specifically written into the instructions, but just like any other cheesy macaroni mixture, this one doesn’t sit around well, and reheats rather miserably.

However, when hot and fresh, the rich, subtly starchy sauce has an undeniably cheesy, savory flavor. The initial flavor is somewhat delicate, but builds with subsequent bites. Though the dense, toothsome noodles are impressive for gluten-free pasta, they still clearly lack the distinctive springy texture granted by traditional wheat flour. As a certified gluten-lover, I probably wouldn’t pick these over the original, but they’re easily one of the better options for those already accustomed to celiac options.

As my omnivorous sister could attest, they certainly wouldn’t fool someone who’s more familiar with the old fashioned blue box, but even she admitted that they were “not bad.” High praise from someone who balks at the sight of anything remotely green on her dinner plate. Overall, Earth Balance has created an impressive offering for an instant, out-of-the-box dinner that can accommodate eaters of all stripes.

August 24, 2015January 18, 2026

Hannah (BitterSweet)12 Comments

Miyoko’s Kitchen, Part Two: Cutting the Cheese

Before embarking on a cheese-tasting journey, one must will themselves to forget everything previously assumed about the essential experience of vegan cheese. Erase those early memories of eating yellow-colored wax back in the early 90’s, concocting funky wallpaper paste in home kitchens during fits of DIY determination, and even the reasonably melted shreds smothering dairy-free pizzas today. Even as a cheese-lover in a previous life, the flavors contained in these small, simple packages are a step up from anything I had enjoyed as a child. With or without that frame of reference, I’ll spoil the suspense right here; anyone with taste buds would be impressed by these offerings.

As mentioned briefly in part one, the whole line of Miyoko’s Kitchen cheeses are cashew-based, seasoned, inoculated, and aged in different ways to create a whole rainbow of flavors. Most wheels are firm, sliceable numbers ideal for fancy cheese platters (or midnight snacking, if your late night cravings are so decadent,) while a solid handful of spreadable options round out the savory portfolio.

Kicking this cheese party off right, I went straight for the High Aged English Sharp Farmhouse first. Posed as Miyoko’s take on the ubiquitous cheddar cheese, this is a lightly tanned, dense, and firm round of cashew goodness. Although there are certain bites that are reminiscent of nutritional yeast, the overall impact is distinctly cheddar-like, landing very close to the promised target. Pleasantly sharp indeed, a subtle vinegary, acidic aftertaste follows each taste, rounding out this nutty study in umami.

The High Sierra Rustic Alpine proved to be a more mild cheese, leading with the salty twang of white miso. Very agreeable and easily paired with just about anything, its neutral base makes it particularly nice with sweeter, fruity accompaniments. If there was ever a “dessert cheese,” this attractive option would fit the bill perfectly. When all was said and done, I came back to this flavor to find that it was the simple, basic, and straight-forward option of the full lineup.

Thoroughly encrusted in herbs, not a spare millimeter of naked rind can be seen peering out from the Country Style Herbes De Provence. Redolent of rosemary and thyme and rounded out with notes of sage, oregano, and lavender, this is one heady bouquet of earthy flavors. Every bite is slightly different thanks to the random distribution of seasonings, but each one guarantees an incredibly well-balanced blend of herbaceous, subtly floral tastes. A very sophisticated offering that speaks for itself, it may very well be best paired with nothing more than a glass of dry red wine.

One of my personal top picks and something of a sleeper hit, Fresh Loire Valley in a Fig Leaf certainly made for a stunning presentation. Wrapped in a tender fresh fig leaf, it’s sure to steal the spotlight at any party. Featuring a very fruity, floral aroma, the complex interplay between the savory, creamy cheese and fresh fig leaf is amazing, elevating vegan cheese to a whole new level. If you could only pick one option to show off to all your friends, this is the wheel that I’d pull out to impress eaters of all stripes, omnivorous or not.

Aged English Smoked Farmhouse is described as a substitute for smoked cheddar, but to my palate, it was a dead ringer for smoked Gouda, a beloved cheesy snack from my childhood. The rich, smoked aroma is the real deal; nothing like the shallow flavor of liquid smoke, the pungent savory perfume is seriously strong without being overpowering. Salty, punchy, and bold, I found it impossible to resist as simple, unadorned slices. Shamefully, I must admit that I horded this delicious umami bomb all to myself, unwilling to share even a sliver.

The Mt. Vesuvius Black Ash is a truly unique, innovative wheel that has no equal. A distinctive inky black rind, dark as night, gives way to a creamy beige interior. The taste of ash is surprisingly subtle, considering its striking appearance, lending a faintly bitter and smoky edge to this miso-flavored cheese. Definitely a conversation starter and impressive centerpiece, it’s also one of the harder slicing options to add some textural variety to a well-rounded cheese board.

Turning my attention temporarily to the softer, spreadable options, the pale reddish-orange color gives away the flavor concealed within the Double Cream Sundried Tomato Garlic at first glance. Smoky tomato flavor leaps forth immediately; assertive, with a bold acidic piquancy and subtle peppery notes, even though no pepper is listed in the ingredients. Strong enough to hold its own as a solo topping or sauce, Miyoko’s suggestion of tossing it with pasta is right on point. It needs only a vehicle for enjoyment, nothing else.

Double Cream Chive boasts a strong onion flavor, sharp and assertive, that will play second fiddle to no one. Slather a wedge onto anything, be it a cracker or a rubber tire, and it will dominate the palate. Its flavors blossom on your tongue, becoming more pungent as it warms and melts, revealing buttery, grassy notes almost as an afterthought. A soft, rich wheel with real character, it’s best paired with simple crackers to allow those distinctive flavors to to shine without competition.

Faced with such an embarrassment of riches, the only reasonable thing I could think to do with my treasure was to take it into the kitchen, creating a seriously indulgent and perfectly cheesy dish for the holidays. Brussels sprouts, already enjoying a renaissance in the food world, are made even more irresistible with the addition of Miyoko’s dangerously delicious French Style Winter Truffle Cheese. Very soft, super funky, earthy, and slightly grassy, the buttery notes make it ideal for recipe enhancement. Almost too rich to eat by itself, the truffle essence still shines after light cooking, adding that addictively savory taste to everything it touches.

Shatteringly crisp fried leeks, peppery almonds, and the sweet and sour syrup of balsamic glaze truly gild the lily here, each one used sparingly to allow the creamy gratins to shine. A dish designed for special occasions, the essence of black truffle truly takes it over the top. That said, the basic preparation is so simple that it could easily be paired down as an everyday side. I can imagine that your garden-variety vegan cream cheese could suffice in a pinch… But don’t expect the same deeply satisfying, almost overwhelmingly umami impact as the original.

Yield: Makes 6 Servings

Truffled Brussels Sprouts Gratin

Ingredients

Truffled Brussels Sprouts Gratin:

1/2 Cup (4 Ounces) Plain Mashed Potatoes
2 Ounces (About 1/3 of a Wheel) Miyoko’s Kitchen French Style Winter Truffle Cheese
3/4 Pound Brussels Sprouts, Blanched and Halved
1 Tablespoon Olive Oil
2 Scallions, Thinly Sliced
1 – 2 Tablespoons Fresh Parsley, Roughly Chopped
1 Tablespoon White Miso Paste
1 Tablespoon Arrowroot Powder
1 Cup Unsweetened Non-Dairy Milk
1/4 Teaspoon Freshly Ground Grains of Paradise or Black Pepper

Toppings, To Serve (Optional):

Frizzled Leeks
Salt and Pepper Sliced Almonds
Balsamic Glaze

Instructions

Preheat your oven to 350 degrees and lightly grease 6 small ramekins; set aside.
While still warm, mash the potatoes with the truffle cheese, mixing well so that the cheese melts in smoothly, but not so well that you create wallpaper paste (it will become progressively stickier as you stir, so take it easy!)
Fold in the blanched Brussels sprouts, followed by the oil, scallions, parsley, miso, and arrowroot, making sure that all of the ingredients are thoroughly incorporated. Slowly pour in the non-dairy milk while continuing to stir, and finally season to taste with grains of paradise or black pepper.
Equally distribute the mixture between your prepared ramekins and bake for 35 – 45 minutes, until lightly browned on top. They should still jiggle slightly when tapped, much like a cheesecake, as they will continue to set as they cool.
Let rest for at least 15 minutes before topping with leeks, almonds, and balsamic glaze as desired and serving hot. The gratins can be made ahead of time and will keep nicely in the fridge, tightly covered and unadorned, for up to 4 days.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 208Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 8mgSodium: 280mgCarbohydrates: 17gFiber: 4gSugar: 6gProtein: 8g

March 19, 2015January 18, 2026

Hannah (BitterSweet)15 Comments

Behind the Scenes at Miyoko’s Cheese Factory

Never underestimate the power of one industrious nut… And all of the cashews that she employs, too! All jokes aside, vegan author, entrepreneur, and luminary Miyoko Schinner has a genuinely tenacious work ethic, working tirelessly to bring her creative visions to life. There are plenty of dreamers with bold ideas that never see the light of day, but Ms. Schinner wouldn’t back down in the face of impossible odds, launching the only cheese factory of its kind in the San Francisco bay area. Nut cheeses of all colors and stripes are now emerging on the market, but I can’t find a single competitor that painstakingly ages their offerings for weeks, or even months, after inoculating them with genuine cheese-making strains of bacteria. One could no doubt take this opportunity to tout the nutritional benefits sure to come from those healthy microorganisms, but for the connoisseur, these ingredients are simply the key to authentic funky flavors that are found nowhere else.

Luck (and Miyoko’s unending good graces and generosity) were on my side one cool fall afternoon, when I happened to find myself in town for a flash-in-the-pan photo shoot. With only a day’s notice, I found myself with the rare chance to peek behind the curtain in Miyoko’s Kitchen to see the cashews in action.

If you’ve ever made nut cheese at home, you already know how much raw material it takes to churn out one creamy wheel; multiply that by about 10,000, and you might have some idea of the scale of this operation. Huge, 25-pound bags of cashews are soaked and chewed up every day of production. To put it in perspective these things are the size and weight of a typical adult Beagle, requiring nearly as much love and attention, to boot. Unlike the options in her ground-breaking cookbook, these young rounds are not set with agar to expedite the process. After churning through an industrial-sized turbine of a blender and cooling down, the average cheese is aged for four weeks, tucked away on cozy refrigerated trays until the batch is fully ripened.

Initially struggling to keep up with demand, each prized wheel was as rare and rigorously guarded as solid bricks of gold. Spreading the wealth near and far, Miyoko’s cheeses are now readily available in most bay area Whole Foods and specialty markets, expanding outward across the country at a rapid pace. Roughly 5,000 pounds of glorious cashew cheese leave those factory doors every month, so it shouldn’t be long before they hit store shelves near you. In the meantime, you can order directly from the source, and yes, Miyoko can ship these creamy beauties all the way to Australia, too! For orders abroad, I would suggest you contact the cheese maven herself to secure personalized shipping info.

To be continued in Part Two. Next up is the good stuff, what you’ve no doubt been waiting for… The tasting notes, plus a perfectly cheesy recipe. Stay tuned!

March 17, 2015January 18, 2026

Hannah (BitterSweet)13 Comments

The Sun Also Rises

To anyone who still maintains that vegans are missing out on the greatest pleasure in life, commonly referred to as cheese, I challenge you to open you eyes- and mouth- to the latest wave of dairy-free innovations. Just take a gander at the luxurious spread above, and try telling me about the lack of options with a straight face. We’ve got the mainstream, meltable cheeses covered and now gourmet, artisan options seem to be the final frontier. Consider that great unknown territory officially conquered, claimed in the name of SunRAWise. An upstart based in Florida, these cashew-based cheeses don’t play it safe, boasting bold flavorings and the authentic funky, fermented flavor that only hand-crafted, aged cheeses can categorically boast. Crumbly but moist texture, each compact round can be sliced or finely grated, to be served as a main attraction to pair with wine or compliment almost any dish.

I thought that the Spiru-lean was a dead ringer for blue cheese, but was surprised to see that SunRAWise also offers a wholly separate Vegan Blue Vein option, supposedly lighter in spirulina content, perhaps for those more sensitively to the very subtly grassy flavor of the blue-green algae. If given the choice, opt for the full-flavored deal. Make no mistake, I am not a fan of spirulina, and I absolutely loved each beautifully marbled wedge. Bearing a unique twang and gentle acidity while still maintaining an agreeably mild, umami flavor, it truly bears an uncanny resemblance to the genuine article. This is what has been missing on the marketplace for far too long, and if only the company could expand and increase distribution, it would surely take off like wild fire.

Brightly colored with turmeric, the sunny yellow Rosemary cheese bears equally luminous flavors to match its striking appearance. Although I’m a bit puzzled why this particular round would be tinted to quite such a florescent hue, looks aren’t everything; the real beauty is in its earthy, pine-tinged bite. Easy to enjoy but most difficult of the three to pair, rosemary is such a distinct flavor that it needs to remain the center of attention. Many common accompaniments proved discordant when invited to the party, so I ended up munching on this one mostly out of hand, in thick, savory slices. Oh, such a terrible sacrifice that was [not]!

Brazenly named Smoke and Spicy, this red-flecked, peppered cheese sounded like the perfect accent to brighten up some simple eggless mini quiches. Warm but balanced spice defines this variety, introducing surprising pops of heat when you least expect it, thanks to the abundant crushed red pepper flakes found throughout the round. The promise of smoke goes unfulfilled, too mild to be heard above the loud spicy baritone. That said, I still wouldn’t dream of suggesting a formula change, since those smoky notes undoubtedly contribute to the overall complexity that make this such an addictive option.

A cheese flavored with Italian Herbs is simply begging to be paired with a classic pasta dish, and so I obliged, with a simple serving of spaghetti and meatless meatballs to catch a shower of finely grated cashew cheese. That simple addition took this omnipresent entree to the next culinary level, leading with herbaceous notes of oregano. Beyond that first bite, the typically aggressive and potentially clashing herbs are so harmoniously blended, it’s difficult to pick out any individual players. That may not sound like a compliment, but considering how difficult it can be to get such strong tastes to play nicely, it shows true finesse in fabrication. That sort of complimentary flavor profile is one that can only be achieved with patience, as the aging process allows disparate notes to slowly meld and mellow together. This cheese gives me hope that many things really do get better with age!

These are not your garden-variety cashew cheeses, far more mature, complex, and consciously crafted than any other option I’ve enjoyed thus far. As a healthy sort of decadence, they’re the perfect treat to save for a special occasion. Invite a few savory wedges from SunRAWise to your next big celebration, and they’ll likely become the guests of honor.

August 26, 2014December 24, 2025

Hannah (BitterSweet)14 Comments

No Matter How You Slice It

Timing is everything when it comes to food reviews. Trends are as unpredictable as the weather, turning the latest and greatest innovations into old-hat just a month down the road. This unstoppable phenomenon has never been more clear to me as I flip through old files, discovering half-baked reviews from products first sampled almost a year ago (!) now. Where did the time go, and more importantly, why didn’t I share this gem sooner?

Daiya is practically a household name a this point, a pivotal player in the vegan cheese game. No other dairy-free shreds have achieved mainstream approval, nor prevalence, quite like their white and orange strands, initially making a splash back in 2009 as the very first meltable option. Not content to just ride the wave of this immense success, they’ve continued to innovate ever since that great success, unleashing cheesy goodness throughout countless other prepared foods. Their latest offering to cheese-loving dairy detractors shines just as brilliantly: Slices, imitating the flavors of cheddar, swiss, and provolone.

Provolone-Style slices were the only variety I could get my hungry mouth around at the time, but considering their culinary potential, the other two are worth seeking out for a second round. These are not fine cheeses you’d want to eat cold, plain, or otherwise uncooked. Surprisingly fragile and prone to crumbling straight from the package, the flavor doesn’t impress right off the bat. Borderline bland, with a subtle sweetness, these slices are definitely not meant for topping crackers. Where they really come to life is under a hot broiler, melted down to gooey, creamy, and yes, stretchy sheets. Mild but with a pronounced tang and satisfying salty accent, they’re appropriately rich, imparting an addictive sort of decadent fattiness upon any dish. Though it didn’t seem like a winner at first, I found myself increasingly taken with this simple cheesy pleasure. In fact, my tasting notes conclude with the declaration that the provolone option is the “holy grail of vegan cheese.” Overenthusiastic hyperbole aside, these are darned good slices.

But of course, I would never recommend eating them outside of a hot dish, which is why I heartily endorse the equally savory, slightly indulgent cheesesteak sandwich pictured above. Soy curls soaked in umami-packed mushroom broth make up the “meat” of the matter, tossed with lightly charred onions and roasted peppers, all smothered under a blanket of that prize-worthy provolone cheese. Altogether, it’s the kind of dish you could use to convert meat-lovers, cheese-lovers, and generally picky omnivores alike. So go ahead, give in to your cravings because now it’s effortless to keep them vegan!

Yield: Makes 3 Sandwiches

Vegan Cheesesteak Sandwiches

Soy curls soaked in umami mushroom broth to make the “meat” of the matter here, tossed with lightly charred onions and roasted peppers, all smothered under a blanket of that dairy-free provolone cheese.

Ingredients

1 1/2 Cups (About 3 Ounces) Dry Soy Curls
1 1/2 Cups Mushroom Broth
4 Teaspoons Olive Oil
1 Medium Yellow Onion, Thinly Sliced
1 Red Bell Pepper, Roasted and Thinly Sliced
1/2 Teaspoon Dried Oregano
1/4 Teaspoon Freshly Ground Pepper
1 Tablespoon All-Purpose Flour
1/4 Cup Reserved Mushroom Broth
1 Tablespoon Reduced-Sodium Soy Sauce
3 Hoagie Rolls, Split and Toasted
9 Slices Provolone-Style Vegan Cheese

Instructions

Begin by placing the dry soy curls in a large bowl and covering them with warm mushroom broth. Let them soak for about 15 – 20 minutes, until the soy curls are fully re-hydrated and tender. Pour off but reserve any excess liquid.
Heat the oil in a large skillet over medium-high heat. Add the sliced onion and saute, stirring often, until aromatic browned around the edges. Add the bell pepper, oregano and pepper and continue cook, stirring often, until the vegetables are wilted and soft; about 5 minutes.
Reduce the heat to low, sprinkle the vegetables with flour and stir to coat. Gently pour in 1/4 cup of the reserved broth along with the soy sauce, bringing the mixture up to a simmer. After another two minutes, remove the pan from the heat.
To assemble your sandwiches, divide the soy curl filling between your three toasted rolls and lay three provolone slices on top of each. Run them all under the broiler for about 2 – 3 minutes, until the cheese is perfectly melted and gooey all over. Dig in immediately!