Munch Madness

Considering the fervor surrounding Superbowl festivities and all associated opportunities for eating and drinking, it’s surprising that little of that enthusiasm seems to carry over for March Madness. Speaking as an uninformed observer, it strikes me as an even more promising excuse to indulge, being spread out over a number of weeks with numerous chances to try new celebratory snacks. It’s hard to resist the classics, especially when you have limited time to pull out all the stops, but when you can dabble with different recipes for each match, even fair-weather sports fans can get into the spirit. That’s where I come in.

Top picks for any appetizer bracket will always include dips. Guacamole is the reigning champ these days, but hummus, queso, artichoke and spinach, and good old salsa are definitely contenders. That said, my bet is going to the underdog this round, the old-school favorite that doesn’t get its fair due these days. Sour cream and onion has proven its worth in all variety of savory bites, though its influence usually ends at the dusty bag of potato chip crumbs.

More substantial than those thin crisps and less messy than any dipping situation, sour cream and onion arancini elevate the proven allium medley into a self-contained appetizer worthy of a special occasion. Whether or not that happens to include hollering at the TV while baskets are made or missed is entire up to you.

Jasmine rice, tender and aromatic, is my unconventional selection in this particular baked rice ball. Mahatma Rice sources the very best grains from Thailand; a commitment to quality that’s evident in every bite. Naturally, it pairs brilliantly with Asian flavors, like the subtle nuances of lemongrass, cilantro, chilies, citrus, basil, and coconut milk, but is versatile enough to support any seasonings. Find Mahatma Jasmine Rice using their store locator, and your efforts will be paid off in spades of flavor.

Crisp on the outside, creamy and rich on the inside, you could be fooled into thinking that this was every bit as decadent as the original inspiration. Believe it or not, these arancini are actually baked, not fried, and pack a powerful punch of protein thanks to the addition of homemade tofu sour cream. Dehydrated onion flakes take the place of a breadcrumb coating, enhancing the allium aroma and lending a deeply toasted taste at the same time. You’ll even score some bonus points for having a naturally gluten-free option, too!

Whether or not you’re into basketball, you can’t lose with such delicious savory morsels on your team.

This post is sponsored by Mahatma Rice, but all content and opinions are entirely my own.

Sour Cream and Onion Arancini

1 1/4 Cups Mahatma Jasmine Rice
2 1/2 Cups Reduced Sodium Vegetable Stock
2 Tablespoons Olive Oil
1 Large Yellow Onion, Diced
3 Cloves Garlic, Minced
3/4 Teaspoon Salt
1/4 Cup Nutritional Yeast
1 Tablespoon Onion Powder
1/2 Teaspoon Ground Black Pepper
2 Tablespoons Lemon Juice
1/2 Teaspoon Dijon Mustard
1/3 Cup Pureed Silken Tofu*
1/4 Cup Mochiko (Glutinous Rice Flour)
3 Scallions, Thinly Sliced
1/4 Cup Mochiko (Glutinous Rice Flour)
1/2 Cup Dehydrated Onion Flakes

*Depending on preference and availability, you could substitute Greek-style vegan yogurt instead.

Preheat your oven to 400 degrees and line a baking sheet with a silpat or parchment paper.

Combine the rice and vegetable stock in a medium saucepan over moderate heat. Cover and bring to a rapid boil. Reduce the heat to maintain a gentle simmer, and cook for 15 – 18 minutes, until all the liquid has absorbed and the rice is tender. Keep covered to finish steaming and set aside.

Meanwhile, place a medium skillet over moderate heat on the stove and begin the warm the olive oil. Once shimmering, add the onion and garlic, stirring periodically. Season with salt and continue to saute for another 10 – 15 minutes, until aromatic and lightly golden brown. Transfer to the pot of rice.

Mix in the nutritional yeast, onion powder, black pepper, lemon juice, mustard, silken tofu, and scallions next, stirring thoroughly to make sure that the seasonings are evenly distributed throughout. Add in the mochiko last.

When the rice is cool enough to handle, use an ice cream scoop and lightly moistened hands to roll out approximately 1/4 cup of the mixture for each arancini. Toss gently in the onion flakes, pressing lightly to adhere and completely coat the outsides. Place the finished arancini on the sheet pan and lightly spray all over with oil.

Bake for 20 – 25 minutes, until golden brown and crisp.

Makes 16 – 18 Arancini

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Irish Canons of Taste

What could be more Irish than potatoes and cabbage, when it comes to cuisine, at least? So beloved is the classic colcannon that it was historically greeted by song, praised for its simple, buttery charm. Although most frequently enjoyed during Halloween celebrations back in the olden days, today, this time-honored side dish has come to symbolize the culinary genius of the Emerald Isle whenever St. Patrick’s Day rolls around.

For a delicious twist on the Irish staple, mashed broccoli and cauliflower join forces with kale, cabbage, and horseradish in this harmonious family reunion. They’re all cruciferous vegetables, and all pitch-perfect when singing together as a modern ode to the old-fashioned spud. It will be hard to go back to plain old mashed potatoes once this fresh blend has graced your table.

Cruciferous Colcannon
From Real Food, Really Fast by Hannah Kaminsky

2 Tablespoons Olive Oil
2 Cups Stemmed and Chopped Kale*
2 Cups Shredded Savoy or Green Cabbage
3 Scallions, Thinly Sliced
1/2 Pound Frozen Cauliflower, Thawed
1/2 Pound Frozen Broccoli, Thawed
1/4 Cup Vegetable Stock
1 Tablespoon Nutritional Yeast
2 Teaspoons Freshly Grated Horseradish
3/4 Teaspoon Salt
1/8 Teaspoon Ground Nutmeg
Vegan Butter, to Serve (Optional)

Heat the oil in a large saucepan over medium heat. Add the kale and cabbage in handfuls, stirring until wilted down enough to comfortably accommodate all the green. Toss in the scallions and sauté for two more minutes to soften. Introduce the cauliflower and broccoli next, along with the vegetable stock. Cook for 4 – 5 minutes, until the vegetables are fork-tender.

Remove the vegetables from the heat and roughly mash with a potato masher. Add in the nutritional yeast, horseradish, salt, and nutmeg, stirring, folding, and mashing until the whole mixture is completely combined, creamy, and well-seasoned. Transfer to a serving dish and for an extra indulgent finishing touch, top with thick pat of vegan butter melting luxuriously over the whole mound.

Makes 3–4 Servings

*Quick Tip: You can even use frozen kale! Check your local grocery store’s freezer section, and you might be happily surprised about the abundance of prepared greens stashed away amidst the typical vegetable options. To keep things fresh and exciting, consider mixing up the greens; spinach is always a solid option.

Printable Recipe

Choc-A-Lot

Valentine’s Day might as well be called Chocolate Day. At least, that’s the primary significance it holds in my life. Through relationships both good and bad but primarily experienced as a single lady, the date has held little real significance in my life, other than as an opportunity to indulge my inner chocoholic.

Debate the merits of this consumer-driven “holiday” all you want, but as long as I can sink my teeth into some dark, decadent truffles, that’s the next best thing to true love, if you ask me. Thankfully, indulgent options abound for the discerning palate, transcending the boundaries between plant-based and mainstream artisan products. If you’re inclined to lose your temper or have a meltdown over the DIY approach, there are endless options available for purchase, guaranteed to steal your heart.

Emphasizing quality ingredients hasn’t necessarily correlated to healthier products nor whole foods in the past, but the newest wave of master chocolatiers seem to be just as concerned with nutrition as they are with flavor. Though it may sound like a concept incongruous to truly luxurious chocolate experiences, Nicobella will be the first to prove that misconception wrong. Crafting their confections with coconut oil and sourcing flavor infusions from whole fruits, herbs, and spices rather than extracts, each morsel sings with a bold, clean taste. Some combinations can be a bit unconventional, such as the sunflower butter banana, but you won’t find a single bad bite in any assortment. Snappy dark chocolate gives way to creamy soft centers for each distinctive truffle, all softening to liquid cocoa bliss on the tongue. You can’t help but become instantly smitten.

Finding a true edible gem right under my nose, I was stunned to discover Coracao for the first time at my local farmers market. Sweetened with coconut sugar and bolstered by superfoods like maca and lucuma, these are treats with benefits that could still rival the finest of gourmet selections. Salted caramel sparkles with the crunch of flaky salt, striking a perfect balance between sweet and savory, hitting all the pleasurable high notes of this classic combination right on target. The most famous confection, however, is the Berkeley Bar, and for good reason. A layered composition of nutty caramel and a soft, malty nougat, all enrobed in their dark bittersweet chocolate, it’s truly something special.

Valentine’s Day makes for a convenient excuse to splurge a bit when it comes to dessert, but these incredible chocolates shouldn’t be saved just for special occasions. Treat yourself well, and often, with quality cacao.

Birthday Free For All

As a closeted couponer, there are few things that give me more joy at the checkout line than seeing the bottom of my final total drop out after scanning a few little slips of paper. It’s not uncommon for fellow shoppers to crane their necks away from glowing smartphone screens, startled to see such impressive savings. Where does all this free money come from, and how can they get in on the game?

Daily grocery shopping is nothing compared to the embarrassment of riches one can collect on their birthday. Planned out properly, you could eat for free for weeks, if not your whole birthday month! Plenty of roundups exist online, but few, if any, take veganism into consideration. After posting about all my loot on Instagram a few years in a row, I’ve decided to lay out the spoils of my plunder in one post for easy future reference. These options include smaller stores that have only a few outposts located on the west coast, and larger chains that you may or may not wish to endorse based on ethics, so your mileage may vary. Many more independent local shops will likely offer discounts if you just ask, so whenever you’re out shopping, don’t be afraid to mention it!

Starbucks: Sign up for Starbucks Rewards and get a free drink or prepared food item upon registration and for your birthday. Almost any of the drinks can be veganized thanks to the option to substitute soymilk, almond milk, or coconut milk. Just avoid the pumpkin spice, white mocha, caramel brûlée syrups, caramel sauce, java chips, and of course, whipped cream. Many stores now offer a highly serviceable brown rice bowl if you’re hungry for something more substantial.

Rubios: Although best known for their cheap fish tacos, if you sign up for the Beach Club mailing list, you can score a free grilled veggie taco right away, and a free entree on your birthday. My favorite pick is the Balsamic & Roasted Veggie Salad, with extra veggies and avocado because hey, it’s all free! Don’t forget to load up on as much salsa as you can carry at the self-serve salsa bar too.

Flacos: You’ve gotta hike out to their solo Berkeley location, but trust me, it’s worth a trip from anywhere. Just show up with your ID on the exact date of your birthday to get an entree of your choice, including rice, beans, and salad. That means you can dig into their superlative tamales, tacos, taquitos, or huarache, on the house!

Jamba Juice: Become a Jamba Juice Insider for $3 off your next purchase, and any small juice or smoothie your heart desires on your birthday. Opt for an all-fruit blend to avoid the yogurt or sherbet bases, or get a bit more creative. I’ve found that by ordering the Cookies ‘n Cream Protein Shake with soymilk and soy protein, it becomes a sweet vegan treat!

Yogurtland: Register for Real Rewards and let the froyo flow! Okay so it may be soft serve sorbet, since only the syrup-based options are vegan, but that still shakes out to over two dozen potential flavors to choose from. It’s not all fruit either; that dark chocolate sorbet is nothing to scoff at. Get your first free 3-ounce swirl as soon as you sign up, and another on your birthday.

CREAM: Speaking of sweet, get ready for dessert by snagging a free sundae at any CREAM location. Take your pick of one vegan cookie (oatmeal, banana chocolate chip, or “fudging awesome” chocolate), one scoop of ice cream (soy-based blueberry or mint chocolate chip) and any two toppings when you sign up for their CREAM Rewards Program.

San Francisco Soup Co. and Ladle & Leaf: They go by different names but these two soup-slingers are really the same brand. Redeem a free bowl of soup on your birthday after signing up for their newsletter at either shop, and don’t forget to snag a free roll while you’re at it! Vegan options are clearly marked on the board, and there’s always at least one available everyday. You can’t go wrong with a comforting lunch of split pea soup or southwestern corn chowder, but keep your eyes peeled for special offerings on the daily menu, which vary by location.

Proper Food: Growing in leaps and bounds, this one tiny startup now has closet-sized outposts all across the downtown San Francisco area. Download the Thanx app and register for the Proper Food rewards program to get discounts all year round, and $8 off any purchase on your birthday. That’s a free box of tofu spring rolls, hummus and vegetable platter, or bowl of oatmeal!

Moe’s Southwest Grill: Welcome to Moe’s! If you’re familiar with this ubiquitous rally cry, you already know that there’s plenty of tofu, beans, rice, and plant-based goodness to go around at this quick service establishment. What you might not know is that by signing up for the Moe’s Rockin’ Rewards, you can walk out with a completely free burrito on your birthday. Load it up with all the good stuff, including guacamole, and come hungry because these are some behemoth tortilla torpedoes.

Project Juice: Also available through the Thanx app, redeem a free wellness shot along with a 10% discount on anything else purchased on your birthday with registration. If you plan it right, you can combine this deal with $5 off for following them on social media, and get a seriously healthy discount on some liquid nutrition.

Veggie Grill: Download the Veggie Grill Rewards app to your phone to cash in on $5 off your purchase, both when you sign up and when your birthday rolls around! That’ll net you a free soup, mac and cheese, mini wrap, black bean and quinoa mini bowl, side of fries, cauli-mashed potatoes and gravy, fresh little salad, multiple veggie sides, or a dessert. With so many tempting choices, you can easily stretch that fun money into a satisfying snack or light meal.

Pinkberry: Go froyo! Join the Pinkberry loyalty program through the mobile phone app for free and you’ll instantly earn a generous swirl of the frozen creamy confection with four toppings from the array of fresh fruits, nuts, crushed Oreos, mochi, and popping boba. Non-dairy froyo flavors will vary by store, but you can always count on finding at least one creamy treat to cool down with. Coconut and salted caramel coconut provide a more ice cream-like soft serve indulgence, while simply fruit peach passion and tropical mango offer a lighter, more refreshing experience. Take a peek at all the ingredient information here.

Dunkin’ Donuts: DD Perks offers a free beverage upon registration and on your birthday, but there is a small catch: You need a card to create your account, which means dropping some actual cash in advance. The good news is that you can load as little as $5 to get started, and if you’re already inclined to make a stop for coffee, that shouldn’t be such a big sacrifice. Dunkin’ Donuts has even made the work of sussing out the vegan options easy by rounding them up in a handy guide.

Pressed Juicery: Create an account under your phone number next time you make a purchase, and you’ll be treated to any full-sized bottle you fancy when it’s time to celebrate your birthday. Make the most of this opportunity by trying one of the creamy nut milks that usually fetch top dollar.

Sprinkles Cupcakes: What’s a birthday without cake? Sprinkles understands that we’re not all up to the task of baking amidst all the festivities, which is why they’re kindly gifting all the lucky birthday girls and guys who join Sprinkles Perks with one cupcake on their big day. I hope you like red velvet because that’s the only vegan flavor, but hey, who could really complain about free cake?

Peets: More free coffee, yes, but not just any coffee. Fancy coffee that you can top with whipped coconut cream! Blend up a decadent Javiva with almond or soy milk, warm up with a cup of thick hot chocolate, or cozy up to a seasonal latte with billowing mounds of the exclusive tropical topping, in any size from small to large, all compliments of this national chain. Beware that Peetnik Rewards are only accepted at select locations, so call ahead to your nearest outpost to make sure they’re in on the deal.

Ike’s: I like Ike, and you will too once he treats you to a generous full meal for your special day. That includes any sandwich, along with a bag of chips and a drink. Almost anything on the extensive menu can be veganized, and some of the best combinations aren’t even listed in store so don’t be afraid to ask. One of my favorites is the Tom Brady; breaded meatless chicken, mushrooms, avocado, and non-dairy cheese. Sign up for the e-club to get this offer, or email customer service directly. They’re super responsive and very friendly!

Living Greens: Snag this one by downloading the handy FiveStars app, and you can boost your immunity with a free shot comprised of ginger, echinacea, cayenne, lemon, and apple. It may be small, but it sure is strong and spicy.

VeganBurg: If you’re craving more comfort than cleansing, head out to the Haight with that same FiveStars app booted up and ready to go. VeganBurg has made their name on juicy meatless patties, but the free swirl of soft serve they’re offering to celebrate your birthday is no trifling consolation prize. It comes only as a creamy vanilla blend, but will definitely hit the spot after a long day of hustling for freebies.

Milkbomb: As the name might suggest, this isn’t exactly the most vegan-friendly scoop shop in the bay area, but they do offer at least one or two flavors of dairy-free sorbet to satiate your sweet tooth. Sign up for their email newsletter and get a complimentary scoop on the exact day of your birthday only.

Sephora: Rounding out the list with some non-edible pampering, this one is for all you glamorous makeup enthusiasts out there. Become a Beauty Insider to earn rewards for your cosmetic purchases all year round and cash in on free luxury minis on your birthday. Those deluxe samples change every year and there’s always two or three options to chose from, but bear in mind that not all brands are cruelty-free, so do your research before showing up at the counter to cash in.

Do you know about more vegan birthday freebies to add to the list? Let me know and I’ll keep this post updated!

Bae Goals

It must be something in the water. Perhaps it’s something in the air. Surely, there’s some secret ingredient that separates true bagels from merely ring-shaped buns. What else could explain the mystique behind “authentic” New York bagels, impossible to replicate beyond city borders? Defined more by texture than flavor, burnished crusts lacquered with any variety of seeds and salt give way to distinctive density and chew that enthusiasts laud. A quick dip in a boiling vat of malt-enriched alkaline water is the key factor that makes a bagel more than mere bread, much like soft pretzels.

Simple enough in concept, but intimidating in execution. Traditional recipes call for lye, in all its caustic glory, which is threatening enough to send me straight to the bakery, rather than the kitchen. Bagels were longtime residents on my list of baking goals, growing longer and less likely to be accomplished with every passing year. That was until I joined forces with chef Philip Gelb and lucked into one of his infamous bagel baking classes.

Demystifying the yeasted rings with a no-nonsense approach that anyone with even a passing culinary curiosity could happily jump right into, all fears of failure evaporated along with the rising steam.

Baking soda stands in for the deadly lye, reducing the risk of severe bodily harm right off the bat. Believe it or not, all the rest is fairly standard procedure; a vigorous mixing, resting and rising, shaping, and baking are all that separate you from savory satisfaction. No satanic incantations, obscure tinctures, nor acts of God need apply.

Bagels can take shape either by punching out the centers with a quick jab of the fingers, or rolled into snakes and connected at the ends. Personally, I prefer to poke out the middles as there’s less danger of them coming undone in the bubbling water bath.

Though technically optional, it’s hard to beat the classic “everything” topping, a melange that can include almost a full shelf out of the average pantry, which can make up for almost any other shortcomings. Instantly evoking that classic deli flavor, it’s actually the onion flakes that I find most essential to the combination. All else is flexible, but if you’re truly flummoxed by the proper ratios, you can even buy ready-made blends. Such shortcuts are completely acceptable when you go through the trouble of baking the bagels from scratch, if you ask me.

Purists will argue until they’re blue in the face about what makes for the best bagels, but this much I know is true: Nothing beats the ones coming out of your own oven, hot and fresh, just barely cool enough to slice. Such beauty needs no further toasting to perfect (perish the thought!) but a thick schmear of hummus or cream cheese never hurts.

World Bread Day, October 16, 2017

I’m delighted to finally share such a delicious victory today for the 11th annual World Bread Day. After so much agita, it’s a joy to finally take this project off my list of lofty goals, and move it onto the list of everyday staples. Don’t buy into the hype- Or the sad, stale carb bombs sold in most grocery stores. Even if you’re not a bagel-fanatic, baking is believing!

Bagels
By Chef Philip Gelb of Sound & Savor

1 Teaspoon Active Dry Yeast
4 Tablespoons Rice Malt, Barley Malt, or Agave, Divided
2 Cups Warm Water (105 Degrees Fahrenheit)
1 Teaspoon Salt
2 Cups Whole Wheat Flour
3 Cups All-Purpose Flour
1 Tablespoon Olive Oil
1 1/2 Teaspoons Baking Soda
Dried Garlic, Dried Onion, Sesame Seeds, Poppy Seeds, and/or Coarse Salt (Optional)

In a large bowl, combine the yeast, 1 tablespoon of malt, and the warm water. Let the yeast proof until the surface becomes foamy; about 5 minutes. Whisk in the salt. Add the whole wheat flour and 2 cups of the all-purpose flour, stirring with a wooden spoon until incorporated.

Place the dough on a sturdy, clean surface and slowly work in the rest of the all-purpose flour. Knead for 10 minutes or until smooth and elastic. Coat the dough with olive oil, place in a bowl, and cover tightly with a clean dish towel.

Let rise until the dough has doubled in volume; about 1 hour, though time may vary greatly due to temperature and altitude.

After the dough has doubled, knead it lightly for 1 minute. Divide the dough into 12 equal parts. Roll each piece into log and then fold it into a circle, firmly pressing the seam together. Place each bagel on a lightly floured surface, cover with a clean towel, and let rise until doubled; about 1 hour.

Meanwhile, preheat your oven to 500 degrees and place a baking stone inside, if using. Otherwise, the bagels can be baked on a standard sheet pan. In a large pot, bring 3 quarts of water to a boil and add the baking soda along with the remaining 3 tablespoons of malt. The baking soda is necessary to properly texture and brown the bagels.

After the bagels finish their second rise, boil each bagel for 1 minute on each side, keeping the water at a consistent, rapid boil.

Now your bagels are ready to bake. If you want, you can top them with any or all of the seasonings your heart desires, patting them gently into the top to make sure they adhere. Transfer carefully to your baking stone or sheet pan, and bake for about 15 minutes.

The bagels are best served within 15 minutes of emerging from the oven!

Makes 12 Bagels

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