Tag: cooking

Every Minute Counts

Isa Chandra Moskowitz needs no introduction, and yet, I still can’t help but try. Considered by many as the godmother of modern veganism, her cookbooks are often the first tome of any new convert. Countless burgeoning vegans have been raised on her recipes, fed by Isa’s no-nonsense approach to cooking and wry, irreverent voice. Her first book, Vegan with a Vengeance, wrought by The Post Punk Kitchen cooking show in an era when mainstream chefs would turn up their noses at anything meatless, was utterly groundbreaking. 21 years later, she hasn’t stopped churning out the hits.

The 29-Minute Vegan: Real Food, Real Vibes, Anytime is the latest addition to this legacy, feeling both timely and timeless in its delivery. More people are cooking at home than ever, but lengthy, complicated projects are off the table. This clearly has the edge on the more common 30-minute meal deals; “everyone could use an extra minute in their day,” as Isa explains. Since I’m guilty of defaulting to 10-minute meals, I’m clearly well-equipped for this sort of speed run. That’s why I’m honored to have helped develop and test recipes for the project. On every glossy page, however, Isa’s brilliance shines through.

Yuba Chick’n Noodle Soup

For a cookbook that’s easy to love, it’s incredibly difficult to know where to start. Encompassing classic comfort foods like Yuba Chick’n Noodle Soup with genuine soul, Caesar Pasta Salad with Tempeh Croutons that puts a heartier twist on traditional leafy affair, and Stovetop Spinach Artichoke Dip that would be the talk of any party, even picky eaters could crack open the book and instantly find something to love.

Roasted Cauliflower Romesco Steaks

Isa’s distinctive style shines most brightly when she fuses the foreign and familiar, like Roasted Cauliflower Romesco Steaks worthy of a gourmet menu, Curry Cauliflower Tacos with Mango Salsa and Coconut Raita which defy definition by any single cuisine, and Tahini Crispy Rice Treats with Date Caramel that would put other bake sale treats to shame.

Buttery Almond French Toast

What further differentiates The 29-Minute Vegan is Isa’s commitment to using whole, unprocessed ingredients. Sure, it would be a breeze to slap together a sandwich with sliced bread, meatless cold cuts, and dairy-free cheese, but you wouldn’t need a recipe for that, now would you? This approach honors the people that actually want to cook, but simply don’t have the time to waste on convoluted prep and performative aesthetics.

Pad Thai Simply To Die For

Making things easier without dumbing them down is the greatest victory of the whole 250+ page compendium. Why make compromises when you can just make things differently, and ultimately, better? It doesn’t take much effort, or, as the title would imply, time.

Eggplant Parmesan Soup

Though I’d sooner eat the actual book, hard-bound spine and all, than choose a single favorite recipe, I’d eagerly nominate the Eggplant Parmesan Soup as a top pick. Isa says it best: “Eggplant parm is one of the first things I started eating when I went vegetarian, and I’m sure I will be making it until my dying days. But I save the whole production for leisurely moments, because I’ve discovered that this soup can actually get me there without all the breading, frying, and clean-up. Tender eggplant, rich tomatoes, and toasted breadcrumbs swim together in a velvety broth, topped with garlicky rustic sourdough croutons. Cheesy, garlicky, satisfying—all the flavors you love with a fraction of the work. But don’t try to put this in a sandwich, you messy bitch.” Even more graciously, she’s agreed to share this winning recipe below, in case you weren’t already sold.

Black-Eyed Pea Bolognese

Ordinarily, I’d say that The 29-Minute Vegan is a cookbook you should always keep on the kitchen shelf, but that misses the mark. You’ll want to use it so often, it’ll never have a proper resting place.

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Hannah (BitterSweet)9 Comments

Cook This Book: The Essential Einkorn Cookbook

Einkorn is still an enigma to many, lingering on the fringes of the modern food world like a half-remembered story; vaguely familiar and intriguing, but rarely invited into the daily routine. The Essential Einkorn Cookbook by Katie Koyle is exactly the lens needed to bring this grain into sharp focus, pulling back the curtain to reveal einkorn’s remarkable versatility in the contemporary kitchen.

Unlike trend-driven cookbooks that position ancient grains as novelties, likely to be forgotten when the next superfood craze rolls around, Koyle’s approach is refreshingly grounded. She treats einkorn not as a curiosity to be decoded, but as a staple to be understood. As a crucial part of the team at Grand Teton Ancient Grains, Koyle has spent years working intimately with this original wheat in all its permutations, and that fluency shows on every page. She knows how einkorn behaves, where it resists, and how to coax out its best qualities without force or fuss.

Though this is not a vegan or vegetarian cookbook, the guidance it offers transcends dietary lines. The foundational information, such as how einkorn absorbs liquid differently, why it prefers gentler handling, and how its golden hue signals richness rather than density, applies to anyone willing to experiment. Even recipes that include animal products are written with a technical clarity that makes them easy to adapt, making this book a valuable resource for adventurous eaters of all kinds.

The baking chapters are where einkorn truly shines, and Koyle wisely leans into that strength. Her focaccia (page 53) is a standout: plush and tender with a crumb that manages to be both airy and satisfying, its flavor deeper and more complex than versions made with conventional white flour. Einkorn’s natural sweetness comes through subtly, pairing beautifully with olive oil and herbs without collapsing into a heavy, overly dense dough. It’s the kind of bread that disappears quickly, torn by hand and eaten warm, with or without embellishment.

The pumpkin muffins (page 99), crowned with a generous crumb topping, are another highlight. Einkorn’s softness lends itself beautifully to quick breads, producing muffins that are moist without being gummy and richly flavored with the barest measure of sugar for balance. I love that it calls for a full can of pumpkin puree, not some trifling half-measure for the sake of color, and you only need to substitute the two eggs with 1/2 cup of applesauce to reap the fully vegan rewards. The crumb topping, when made with dairy-free butter, adds a certain decadence that straddles the line between nourishment and indulgence, equally suited to breakfast, afternoon coffee, or a late night snack.

Outside of the oven, einkorn proves its adaptability. Chicken and dumplings (page 125) offers a reminder that ancient grains are not confined to rustic loaves and pastries. The dumplings, tender and flavorful, hold together with grace, absorbing the broth while maintaining their structure. It’s a snap to swap in your favorite meatless protein and vegetable stock to make it effortlessly plant-based.

What makes The Essential Einkorn Cookbook especially successful is its humility and pragmatism. Koyle never oversells einkorn, nor does she shy away from its quirks. Instead, she offers practical wisdom, gentle reassurance, and recipes that work as an invitation rather than a challenge. It should also be said that the photography, shot by Koyle herself, is truly stunning, emphasizing texture, color, and process over polish. It’s equally inspirational and aspirational, especially to anyone that’s more of a visual learner.

For anyone curious about baking beyond conventional wheat, or simply looking to deepen their relationship with the ingredients they already love, this book is both a guide and a companion. Einkorn may be ancient, but in Koyle’s experienced hands, it feels entirely alive, ready to earn its place at the table, one loaf, muffin, and dumpling at a time.

This post was made possible as a collaboration with Grand Teton Ancient Grains. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)5 Comments

How Do You Tofu?

Tofu is one of the greatest American success stories of our era. Bean curd never needed western approval to thrive; it’s been the staple meatless protein of Asian cultures since prehistory. Before it was trendy to eschew red meat, before veganism was a movement, tofu was the linchpin of Chinese imperial cuisine and Zen Buddhism alike. Initially rebuked, then taunted, and sometimes vilified, like any other foreign import, it finally has a place of honor in every US grocery store worth its salt.

We’ve overcome decades of misinformation to put tofu at the center of the plate. Most people now have reached at least some level of acceptance, and hopefully understanding that there’s more than just the bland base it begins life as. With the right seasonings and preparation, tofu can truly be anything you want.

That infinite versatility poses a new problem to tofu newbies: Where does one begin? From stir fries to chocolate mousse, this protein-packed bean cake can truly do it all. As such, I’ve accumulated a substantial number of recipes featuring everyone’s favorite original white “meat.” Here are my best recommendations for diving into the tofu pool… Although not literally. It’s still better eaten than applied topically.

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Hannah (BitterSweet)11 Comments

Pop Quiz

Standing over a gently simmering pot of basmati rice, lid slightly ajar, I was suddenly swept up by the most familiar, cozy aroma. Nutty, warm, and unmistakably nostalgic. It took me a second to place it, but once I did, there was no denying it: popcorn. The rice smelled exactly like freshly popped popcorn.

That toasty, buttery, slightly roasted perfume has a surprising overlap between the two completely unrelated ingredients, and there’s actual science behind it. The same compound responsible for popcorn’s crave-worthy scent, 2-acetyl-1-pyrroline, or 2-AP for short, is the aromatic essential in basmati rice. In fact, it’s found in everything from toasted bread to pandan leaves, but it seems to come through most clearly in the iconic long grain and exploded kernel.

Scientifically Delicious

What makes the comparison even more compelling is that their similarities don’t stop at that one molecule. Not to get too nerdy, but you science buffs out there may also recognize:

Pyrazines which bring the earthy, roasted warmth.
Furfural adds a whiff of baked bread and honey.
Hexanal and nonanal layer in fresh, fatty green notes like crushed leaves.

So naturally, I wondered, what if you brought them together?

Popcorn infused into rice, by way of rich coconut milk, borrows some of its inherent toasty, buttery notes at the same time. It’s at once cozy and nostalgic, yet still tropical and sunny. A hint of sweetness rounds it out, creating that addictive interplay with an equally subtle touch of salt.

Take a page from traditional coconut rice and serve steaming spoonfuls alongside your favorite curry, under roasted vegetables, or all on its own. Like every good bowl of popcorn, it’s dangerously easy to finish the whole batch in one sitting.

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Hannah (BitterSweet)4 Comments

Clever as a Fox

Ethiopian cuisine remains an enigma to many Americans, so distinctly different from the fork-and-knife fare that comes standard here that gathering around these communal, cutlery-free meals can feel daunting at best. Defined by bold spices, rich stews, and the beloved spongy flatbread known as injera, there’s truly nothing else like it. The fact that there are still so few Ethiopian restaurants in North America, particularly outside of major cities, is a terrible shame. If only more people could get a taste for themselves, they’d be hooked and demand more; anything less feels bland by comparison.

Red Fox Spices has stepped up to the plate to make that possible. Mail order meal kits are nothing new, but these in particular are groundbreaking. Packaging all the legumes, nuanced spice blends, and inimitable 100% teff injera you need to make authentic Ethiopian home cooking from your very own kitchen, there’s no longer that intimidating barrier to entry. No need to stress over finding the best recipes or accurate spice ratios, especially since there’s no one standard approach to refer back to; all you need to do is color by numbers and follow the straightforward instructions.

Though self-described as a small business, Red Fox Spices is making big waves, drawing upon generations to share a taste of Ethiopia’s rich food culture with adventurous eaters and curious cooks around the world. Every aspect of their impact is carefully considered. Recyclable and reusable materials like glass jars and kraft paper are specifically chosen to reduce plastic waste. Working closely with farmers in Ethiopia to support sustainable agriculture and local economies, they’re also dedicated to supporting women through fair wages, skills training, and economic opportunities.

The best way to learn is through experience, and while I’m no stranger to berbere and niter kibbeh, seasoning blends like afringe, makulaya, and mekelesha were all new to me. Perhaps the greatest asset of these bundles is the fact that there’s more than enough of each spice mixture provided for the given dish, allowing extra to experiment with for many meals to come. There’s even additional recipe inspiration on their website, in case you don’t know where to start.

Earthy, comforting, and full of depth, Misir Wot is the kind of dish that wraps you up from the inside out. The kit includes split red lentils and a warming berbere blend that brings a slow-building heat, both soulful and sharp. The gentle sweetness of caramelized garlic and onion melt away into the thick, rich stew, designed to be scooped up in strips of spongy injera by the handful.

If you’ve never tasted Shiro before, imagine the velvety decadence of a well-spiced bisque, but made entirely from high-protein chickpea flour. Though it cooks in mere minutes, it tastes like it’s been bubbling away on the stove, reducing and concentrating for hours. The flavors are layered and nutty, with a soft warmth that lingers. It’s nourishing in every sense and endlessly adaptable, whether served solo or as part of a larger platter.

I didn’t get the chance to try the Kik Alicha yet, but I’m only biding my time before placing my next order. Made from yellow split peas that are slowly simmered with turmeric, garlic, and onion, it’s known as one of the more understated staples in Ethiopian cuisine. Perfect for the timid of palates, it’s an easy entry point for the uninitiated.

All of the key players are taken care of; all you need to supply are scant fresh ingredients like garlic and ginger, and basic staples like oil and water. Each meal kit is naturally vegan and gluten-free, inviting everyone in with open arms. It’s better than takeout and still completely counts as cooking from scratch, with a little behind-the-scenes help from the experts.

Can down-to-earth dishes and humble ingredients truly dazzle? You wouldn’t even need to ask if you had a plate like this in front of you.

This post was made possible as a collaboration with Red Fox Spices. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)12 Comments