Tag: entree

Roll with the Punches

I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.

Bob and weave, parry and block; keep on dancing around obstacles and don’t let anything stop you. We’ve all suffered setbacks in recent weeks, to put it lightly, and even on the brightest of days, it’s easier said than done. How can one keep on going, keeping on rolling, in the face of such daunting odds?

There’s no easy answer, certainly no snappy, one-size-fits-all solution, but it all starts with you. That means nourishing your mind and body, which comes together quite nicely for me in the form of healthy, fun, and light meals. This one is literally how I roll.

California Walnuts, rich in plant-based omega-3, are a solid staple for versatile snacks both sweet and savory. Blended with umami miso and savory herbs, they turn into a stunningly creamy, unbelievably cheesy take on dairy-free ricotta. Spread lavishly across tender planks of grilled zucchini and twisted into tidy pinwheels, I’d be willing to call it the new power lunch.

Complementing the Italian-leaning seasoning, simple marinara sauce is a velvety tomato blanket to cradle these bundles, although it could just as easily be served alongside as a dip, turning each pinwheel into two-bite canapes for a crowd. One day, hopefully soon, those garden parties will blossom with friends, family, and good food once again.

Just keep on rolling, friends.

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Hannah (BitterSweet)8 Comments

Legume Love Affair

Stocked up on dry beans recently? Judging by the empty shelves anointed with “sold out” and “temporary shortage” placards replacing usual price tags, you’re certainly not alone. Always one step behind the trend, pickings were already slim by the time I got motivated to hit the grocery store. A few bedraggled sacks of dusty pinto beans looked the most promising, which isn’t saying much.

Nothing against the little legume, but it doesn’t inspire the same way that, say, chickpeas do. They’re not quick-cooking like lentils. They’re not sexy like fresh fava beans. They’re not my first choice, but by no fault of the bean itself. It’s a personal failing that I couldn’t see beyond their ruddy pink skins to embrace the creamy elegance within. Every bean is worthy of greatness, especially in such lean times, so it was still a prize to snatch up at that late hour.

Rather than taking the typical Texan approach, I cast an eye out to farther afield to Georgia for inspiration. No, not The Peach State, but the eastern republic nestled at the intersection of Europe and Asia. There, lobio (ლობიო), is an indispensable staple, marking the place at every dinner table throughout the year. A thick, rich stew made with pureed kidney beans, finely ground walnut paste, and the tangy smack of tart cherry juice, sour green plums, or unsweetened pomegranate juice gives it a distinctive (and addictive) taste. It’s worth pointing out that the word “lobio” only means “beans,” allowing ample room for variations on the theme. There are a number of varieties of this dish already in the wild, so one based on pinto beans is hardly a stretch.

Some prefer to keep their beans entirely whole, while other cooks roughly mash the tender legumes, and still more chose to puree the mixture to silken sufficiency.

Tkemali, a sharp, fruity sauce made from sour plums is the traditional topper most highly recommended here, but a drizzle of thick, syrupy pomegranate molasses, or even a bold balsamic reduction can provide a similarly satisfying contrast, cutting through the concentrated bean bonanza.

You can serve lobio as an easy one-pot entree, or a side with grilled kebabs, baked tofu, or some other simple meatless protein. Either way, don’t let a lack of any one bean stop you from firing up the stove; all legumes, big and small, are welcome here.

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Hannah (BitterSweet)8 Comments

Holidays Delayed

Feeling festive, or just faking it? If you fall into the latter camp, you’re not alone. I’ve been keeping a seat warm for you by the fire here, just waiting for until the holidays blow over. As much as I adore the merriment, the traditions, the seasonal treats, it’s hard to remain so jolly when it’s Christmas approximately six months of the year.

Beyond the standard Christmas creep, publishing deadlines mean I need to think about pecan pies and pinwheel cookies in June, at least. I’ve already had at least two Thanksgiving dinners before fireworks go out for the 4th of July. When it’s finally December, at long last, the best I can do is plaster on an ugly sweater and retreat for burgers after everyone else gets their second plates of glazed ham roast and gravy.

I love the holidays. I relish those early photo shoots and brainstorming sessions, garnishing my apartment with tinsel remnants after putting away all the other props. I just need a little palate cleanser, okay?

Before we dive head-first into the all-singing, all-dancing days of holly jolly revelry, let’s just take a breather. Clear the table of all the wrappings and bows, set aside menus for feast soon to come. Schedules are packed with events, work still needs some cursory attention, but I promise, there will be time. Right now, let’s just sit down to a bowl of soup, shall we?

It’s the kind of soup that hits the spot anytime, which makes it just so perfect for this moment. Hearty but not heavy, savory and soothing, it can lift the spirit for scrooges and saints alike. Tender, toothsome black lentils pop like caviar amidst a brothy base of simmered vegetables, tinted red with tomato and smoky paprika.

Whole almonds make an unexpected cameo, slightly softened from the heat, still bearing a resounding crunch at the core. It’s an unconventional addition I first (and only) encountered during my stint baking for a cafe, where the soup of the day was largely open to creative interpretation. I don’t know who first whipped up this idea, or if maybe it was an accident in the first place, but I happen to love the surprising combination of textures and tastes.

Don’t let the holiday season bully you into forced gaiety. One thing I’ve learned from years of crushing FOMO and endless deadlines is that if you take a moment to hit the reset button, start in on something completely different, and allow your mind to wander where it desires, ultimately, you’ll come back to the intended path stronger. Happier. Merrier. And in this case, with a full, and fully contented stomach.

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Hannah (BitterSweet)3 Comments

Stuff and Nonsense

Stuffing has always perplexed me. By definition, shouldn’t it be inside of something? The dictionary uses ambiguous terms, like “material used to fill,” be it cotton batting inside a teddy bear or beans inside a burrito. Please explain to me why, then, when Thanksgiving rolls around, we lose all sense of spacial relationships and present so-called stuffing as a standalone, completely exposed side dish?

Granted, I never grew up with the stuff, so my confusion stems from inexperience. My family was never much for casseroles or any sort of hotdish to begin with, which is why our festive holiday table followed suit. Separate rolls, roasted vegetables, and plenty of gravy their own distinct dishes? Of course. Combined together? On the plate, sure, but not in the oven.

Devotees might be aghast at my unstuffed childhood, but I actually consider it advantageous in my later years, as I have no frame of reference to constrain my reckless creativity. That’s why I connected the dots between stuffing and… Cheeseburgers.

Before you click away in horror, hear me out. This is no White Castle fast food abomination, but a humble celebration of Americana. You’ve got your classic aromatics and seasonings, enriched with meatless grounds for protein, and bulked up with a bit of bread. Beefy broth soaks in to bind it all together, and a quick sprinkle of cheese on top seals the deal. Now, that doesn’t sound so crazy, does it?

The end results are a little bit Thanksgiving, a little bit backyard BBQ, and 100% comfort food. It’s a dish you could serve as a side for your grand feast, or simply make as the main feature any day of the week. If you had to go and put a dab of ketchup and a pickle on top, well… Who am I to judge?

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Hannah (BitterSweet)8 Comments

Minutes to Mealtime

5… 4… 3… 2… 1… EAT!

I consider myself quite capable when it comes to whipping up last-minute meals and fast whole foods, but Nava Atlas has raised the bar to the next level. Now author of twelve cookbooks, 5-Ingredient Vegan, her latest entry to the burgeoning field, is yet another smash hit poised to take off in kitchens around the nation. Believe it or not, every single edible masterpiece is composed of just five ingredients.

Skeptics may argue that such lofty words of praise are tainted with bias, seeing that I photographed about half of the dishes in this book. Rather, I would argue that such experience leaves me in a better position to more accurately assess the recipes, since I had the pleasure of both cooking and eating all of those subject, too!

A particular standout from the long list of favorites has been the understated yet spectacular Curried Greens Smashed Potatoes.

A literal flash in the pan, it takes mere minutes to wilt massive amounts of greens into manageable portions. Tossed with boldly spiced Indian simmer sauce, the exact flavor profile is highly flexible, making it effortless to switch it up and never get bored. In fact, this is a concept that knows no cultural boundaries. Reaching into a spare pantry, I’ve been delighted by the results that even a basic marinara sauce have wrought, to say nothing of the dazzling flavors infused by a simple enchilada sauce. That’s the beauty of this cookbook; each recipe is an outline to fill with any colors you see fit. Go ahead and paint the town tomato red, if that’s the hue du jour.

Even when your fridge is nearly vacant and time is scant, Nava Atlas is here to save the meal. Who else could possibly pull off restaurant-quality Chickpea Masala with just five ingredients, or deceptively rich Seed and Nut Butter Truffles, ready to grab and go in a matter of minutes? With decades of experience, Nava’s welcoming voice narrates each page with compelling ease, making everyday plant-based cooking accessible, effortless, and most importantly, delicious.

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Hannah (BitterSweet)26 Comments

Americas Made

When is a bean more than a mere legume? Arguably, all pulses, big and small, have their own stories to tell, but some would spin epic tales encompassing history, heritage, and a whole lot of heart, if only they could talk. The oldest-known domesticated beans in the Americas were found in Guitarrero Cave in Peru, and dated to around the second millennium BCE. Can you imagine what those tiny seeds might say? Though we still lack bean-to-human communication, the best translation you might find today would be through Fillo’s. Born of two brothers determined to share some of the beloved Latin American foods from their childhood with a broader audience, each savory selection speaks clearly and boldly through the convenience of modern packaging. Celebrating the unique character of each bean and their diverse origins across the continent, you might be surprised by what tiny pulses are capable of with just a bit of time, gentle seasoning, and love.

Placing equal value on authenticity and convenience without sacrificing either, each flavorful blend is fully shelf-stable and ready-to-serve, filled with fresh vegetables, olive oil, beans, water, and spices. Otherwise known as sofrito, this cooking method extracts bold flavor and nutrients. Clocking 10-16 grams of plant protein per pack means that they’re ideal, complete meals on the go. What sets this pouch apart from others is the fact that it’s actually built for ease and accessibility. Fully microwavable, there’s a top notch to tear and pour, and a second, lower notch that can turn the entire thing into its own bowl; nothing more than a spoon needed.

Celebrating the cultures responsible for so many of our favorite foods today, there are six different options to shake up the bean routine in an instant.

Cuban Black Beans dazzle with savory notes of cumin and bay leaf simmered into every tender, toothsome morsel. The taste immediately struck me as a perfect pairing with chips, like a chunky dip, straight out of the bag. Adding freshly diced bell pepper to harmonize with those stewed within, the harmonizing flavors yet contrast of textures was simply sensational. This brilliantly simple combination is clearly a party-starter waiting to happen.

Mexican Mayocoba Beans shine the spotlight on a lesser known legume, bathing the creamy, if not downright buttery beans in a waterfall of onions and garlic, accented by piquant ancho chile and epazote. Swaddled in soft corn tortillas, they turn any day of the week into a flavorful fiesta, not just Taco Tuesday.

Puerto Rican Pink Beans, spiked with achiote and a hint of cilantro, are unbelievably rich, satisfying comfort food cravings without using excessive oil or salt as a crutch. Adding a scoop of steaming hot yellow rice alongside was merely a ploy to soak up every last drop of that thick, velvety gravy.

Peruvian Lentils manage to maintain an ideal half-dome shape, not mushy nor unpleasantly crunchy, which is quite a feat for this fickle little legume. As a meal in frequent rotation now, a touch of zesty aji verde enlivens the umami medley stuffed into a ripe avocado. If I had one shred of patience come mealtime, this has the makings of the ultimate avocado toast, but I’d rather just skip straight to the good stuff. An extra slice of bread would just be unnecessary filler here.

Tex-Mex Pinto Beans invites a punchy smattering of jalapenos to the party alongside the warmth of chili powder. Though mild, they’ve got a zesty kick that plays beautifully with the earthy flesh of baked sweet potatoes. Loaded with an extra punch of fresh, fiery pepper confetti on top, it’s a cozy yet invigorating union that will keep you on your toes.

Panamanian Garbanzo Beans ranked as one of my personal top picks, though it’s hard to really rank favorites when all the options are winners. Adding just a touch of vegetable broth created a rich stew that tasted as if it had been on the stove, cooking for hours. These particular beans have a subtle tomato undertone carrying notes of verdant oregano, perfectly al dente, in a way I can only dream of when cooking from dried stock. I was so thoroughly inspired by these chickpeas that I couldn’t leave well enough alone. After downing two or three packages straight, I had to take them into the kitchen to play.

Traditionally tinted a blushing pink hue with steamed and sliced beets, Ensalada de Papas is the Panamanian answer to potato salad. Incredibly popular for special occasions and everyday meals alike, there’s no bad time to break out a bowlful of this creamy dish. Simply adding a pouch of Fillo’s garbanzo beans transforms it into potential entree material, while still remaining flexible enough to serve as a side. My version adds the crisp bite of water chestnuts for variety, but at it’s core, all you need are potatoes, beets, and beans. The key is to keep it simple to allow the ingredients to speak, like Fillo’s Americas Made does in the first place.

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Hannah (BitterSweet)10 Comments