BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Oregon’s Got Talent

Nestled into the mountainous terrain of southern Oregon resides a town often praised for its close proximity to other cities. Ashland, home of quite possibly the longest running and most prolific Shakespeare festival in the US, is a mere ten-minute drive away, and Medford, large enough to support its very own Airport, is another bustling metropolis within easy reach. Talent, Oregon may not have one particular claim to fame nor pop up on most travel guides of the Pacific North West, but after spending a few days in the 1.33 square miles that over 6,000 residents call home, it seems a shame to overlook this hidden gem.

If for nothing else, it’s worth stopping in for some rest and relaxation on Shady Grove Farm. Established by Husband and Wife Lynn and Lin, it’s a sanctuary for animals and humans alike. Make no mistake, it’s not just a place to stay, but a full vacation in and of itself. Stay in one of the many rooms available, from a studio with a complete kitchen, to a cozy tent by the fire for “glamping,” and you’ll immediately realize that you’re truly a guest in the Bernhardts’ home.

Tempting as it may be to sleep in every morning, the promise of Lin’s breakfast is a good reason to greet the day. As a vegan and talented cook, I’ve never eaten so well or so richly for the first meal of the day; tofu scramble enchiladas, smothered in a mild green hatch chile sauce. Cooking intuitively, when plied for a recipe, she offered that the real secret to success for this dish was a light veneer of Vegenaise lavished across the tortillas, providing moisture and flavor in one fell swipe.

Even when I professed my love for plain old oatmeal, Lin managed to create a bowlful fit for a king. Lavished with fresh strawberries and complimented by brown sugar, peach chutney, and sweet oat milk, each of the homemade condiments elevated the steel-cut grains to a new level. After that experience, it would be impossible to go back to instant.

If you’re really lucky, before you go off gallivanting around the farm to explore the organic garden or help feed the chickens, Lin just might gift you with a handful of her homemade chocolate chip cookies. No matter how stuffed you are after breakfast, when faced with these soft and chewy treats, it always seems perfectly reasonable to follow it up with a sweet morning snack.

Though it feels like an oasis in the countryside, you’re far from stranded when staying at the farm. Main Street is a short walk away, and while it may boast only a dozen businesses or so, there’s a surprising wealth of fine dining to be found. Even on Sunday evening when all other eateries were closed, The Grotto turned out to be a lucky find. Happy to accommodate hungry vegans, it was no problem to forgo the cheese on any of their myriad pizza offerings, and the promise of an unlimited salad bar is always music to my ears. Don’t overlook the beers and tap, either- A crisp glass of pear cider made this meal into something truly special.

If there’s only one opportunity to eat out, however, I would insist that you pay a visit to Harvest Restaurant. Don’t bother consulting the menu, but call ahead and alert the kitchen that you would like a vegan entree. State your budget, and be prepared for an unforgettable meal. Working with whatever fresh, local, and organic produce is on hand, the chef works magic to craft incredible meatless mains right on the spot. I was amazed at the tower of caramelized onion farro, grilled squash, beets, and chanterelle mushrooms, and crisp fried potatoes that greeted me at the table. Rather than finding dietary restrictions an imposition, the chef gamely takes on any requests, claiming that it’s like a real-life version of Iron Chef that he genuinely relishes. For dessert, sorbet was already on the menu, and the bright, honey-like cantaloupe flavor made for an idea finish to this impeccable dinner.

I had always seen myself more as a city gal, drawn to the daily hustle and bustle like a moth to the light, but this trip had me reconsidering that notion… This beautiful slice of country life seems like the perfect antidote to the common urban commotion.


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Silent Saturday: Leftovers from Austin

(As I begin packing my bags for the next great adventure, it’s becoming clear that if I don’t share the last roundup of photos from my time in Texas now, I probably never will. There are still many more photos from my time in the “friendship state”- If you’re interested in seeing the full set, browse on over to my Flickr album.)

Vegan Breakfast Platter with Vanilla-Pecan Pancakes from Kerbey Lane Cafe

Garden Breakfast with Tofu Scramble from Bouldin Creek Cafe

Vegan ‘Harvey P’ Rueben from Shhmaltz

Beet Mushroom Walnut Burger from Counter Culture

Avocado Carpaccio and Black Bean Taco from Tyson’s Tacos

Vegan Crab Cakes with Smoked Vegetables from Lady Luck

The Classic Vegan Cheese Detroit-Style Pizza from Via 311

Spicy Veggie Prawns with Collard Greens from Nice-N-Ful

Cauliflower Steak with Curried Lentils and Caramelized Onions from Hyde Park Bar & Grill

Jackfruit BBQ Plate from Unity Vegan Kitchen


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Making Prepared Meals Personal

As a father of two young boys and a busy entrepreneur living in San Francisco, no one understands the daily struggle of getting nutritious, satisfying meals on the table better than Jesse Miner. Inspired by the desire to find a balance between family time, work, and conscious eating in his own life, Jesse applies that very same motivation to his in-home personal chef service. Offering plant based meal plans, cooking classes, and catering for special events, he’s been perfecting his skills over many years of success, to unanimously rave reviews of happy customers.

During the six years that Chef Jesse contributed recipes to VegNews magazine, I had the great fortune of getting to know him and his culinary delights by way of freelance photo assignments. Although I was still the one preparing the dishes and styling them to look “camera ready”, it was easy to taste the skill that went into developing these remarkably nuanced flavor profiles. I will never forget the epic dill-infused savory waffles paired with beet compote, for example. That is what my breakfast-in-bed dreams are made of, to this day.

Having the opportunity to finally eat food directly from the master, at long last, was one of the highlights of my recent trip to the bay area.

Drawing global inspiration from his worldly travels, Korean lettuce wraps radiate warmth from a generous coating of spicy gochujang. Sticky rice is the platform for those sultry soy curls and the whole bundle gets wrapped up in crisp lettuce leaves, creating a fun eating experience for any day of the week. While these components may take a considerable amount of planning and labor to bring together, Jesse does all the heavy lifting here, delivering each element packed with care and ready to go.

A hearty bowlful of this Italian chickpea stew would be a satisfying one-dish meal on its own, but delicate stalks of garlicky broccolini and lightly grilled polenta triangles turn the whole mix into a truly show-stopping dinner. Polenta is something I rarely think to prepare for myself, so it was a real treat to get Jesse’s rendition as a delicious reminder.

Jesse’s own description of this fresh composition reads like soft core food porn. “Plump red strawberries mingle with crunchy golden brown hazelnuts, crisp pink and purple-hued radishes and delicate baby greens in this colorful salad.” This deceptively simple combination of vegetables, fruits, and nuts positively bursts with fresh flavors. It’s a side dish that won’t play second fiddle to any main course, without overpowering the other bit players.

Generously offering a small taste of his work for those not lucky enough to reside in San Francisco to take advantages of his services, Jesse has provided the secret formula. It showcases his skill at balancing flavors and textures, while keeping the end results remarkably uncomplicated.

Strawberry, Radish and Mixed Greens Salad with Candied Hazelnuts and Miso Dressing
By Chef Jesse Miner

Candied hazelnuts
1 cup hazelnuts
2 tablespoons maple syrup
1 teaspoon olive oil
¼ teaspoon salt

Miso Dressing
2 tablespoons white miso
2 tablespoons rice vinegar
1/4 cup grapeseed oil
1 teaspoon agave nectar
1/4 teaspoon toasted sesame oil

Salad Ingredients
8 cups mixed baby greens
1 bunch easter egg radishes, thinly sliced
1 pint strawberries, de-stemmed and sliced

1. Heat your non-stick sauté pan over medium heat. Add hazelnuts to the pan and dry toast, stirring occasionally, until starting to brown and skins flake off, approximately 10 minutes. Pour toasted hazelnuts into a bowl. Once hazelnuts have cooled to the touch, rub them between your fingers to remove and discard as much of the skins as possible. Heat your non-stick sauté pan once again over medium heat. Return skinned roasted hazelnuts to the pan along with the maple syrup, olive oil and salt. Stir to combine and cook, stirring occasionally, until liquid boils and reduces to thick syrup evenly coating the hazelnuts, approximately 5 minutes. Spread hazelnuts into a single layer on a parchment-lined plate and cool at room temperature. Once completely cooled, break apart and store hazelnuts in an airtight container until serving.

3. Whisk together white miso, rice vinegar, grapeseed oil, agave nectar and sesame oil.

4. Toss greens and radish slices with miso dressing and divide between plates. Garnish each salad with strawberries and candied hazelnuts.

Makes 6 Servings

Printable Recipe


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The Revolution Will Not Be Carnivorized

There’s a tremendous, unfathomable difference between barbeque sauce and real-deal barbeque, period. Having been repulsed by the sticky sugar syrups laced with all manner of offending spices and artificial flavors, I had written off the entire genre for the better part of my young life. BBQ Revolution, a humble trailer based on Manor Road, is most definitely serving up the genuine article, and has changed the way I think about barbeque altogether.

Possessing intense smoke flavors completely unlike those found bottled and stored in your local mega-mart, each bite of protein is a transportive experience. You can taste the full depth of the fire, the kiss of the flames caressing the blend of mesquite and pecans responsible for the resulting rich nuances, infusing their essence into those toothsome meatless morsels. The whole campfire might as well be roaring right at the table, and I swear it’s even possible to taste the glow of the embers as the sauces linger and slowly burn down. Sweetness is the most subtle seasoning of all, applied as a careful finishing touch much like one might regard salt, to balance out those rich nuances built over so many hours of smoking.

Side dishes undeniably play second fiddle to these stellar attractions, as well they should, but that’s not to say that any are left wanting. Creamy, not gooey nor particularly saucy, the subtly peppered mac and cheese is another revelation. Soft noodles readily surrender themselves into the comforting melange. Potato salad is delivered in the form of a slightly chunky mash, bearing the light twang of vinegar. Attention has clearly been paid even to the lowly, pale slivers of white onion. Appearing for all the world to be merely sad bits of garnish, they are in fact fabulously crunchy accompaniments, surprisingly not the least bit sharp or harsh. They were almost overlooked and left behind in all my excitement- what a terrible mistake that would have been.

If there was just one opportunity to eat out in Austin, I would have to recommend that BBQ Revolution be the destination of choice. No one else, near or far, is creating vegan food of any similar sort. The only difficulty is getting there before the hungry hordes descend; it’s not uncommon to arrive well within their narrow window of open hours, only to find that dreaded “sold out” sign already plastered over the menu board. Come early and come often; your perseverance will be rewarded, because there’s no other way to get these essential Texan eats.


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Food Photo Friday: Street Eats

Falafel Pocket Sandwich and Banana Milkshake from The Flying Falafel

Tempeh Buffalo Wingz from Rhizocali Tempeh

Beer and “Cheese” Potato Skins from S&M Vegan

Veggie Sushi Burrito from Sushi Taka

Snap Pea Fries from Dusty Buns

Farmers Market Salad from Hella Vegan

“Chicken” and Waffles from Hella Vegan

Vegetable Lumpia from No Worries

Eggplant and Soy Chicken Adobo from No Worries


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Honolulu Eats on the Cheap

There’s no such thing as a free meal, and that particular turn of phrase has never been more true in the metropolis of Honolulu. Demand for quality food is high but resources are considerably limited, to say the least, which can create a deleterious financial drain on anyone fond of eating out. It’s the price for paradise; always worth the cost, but difficult to sustain. That said, prime deals can be found, even within vegan parameters, for those willing to hunt.

Strapped for cash and in need of a seriously hearty bowl of sustenance? Look no further than Zippy’s local favorite for almost 50 years. Believe it or not, this classic plate lunch joint offers one of the best values for a satisfying vegan meal on the island. Their Vegetarian Chili happens to be vegan, and you can order it with brown rice for a mere $5.70 plus tax. In Hawaiian currency, this makes the dish practically free, as I figure it. Warm and comforting,you’ll want to hit up the bottle of Tabasco sauce generously provided on each table if you’re seeking anything resembling spice, but the baseline stew is thereby agreeable to all palates. Shake things up by getting your chili over fries or spaghetti instead, and ask for chopped onions on top if that’s your thing. Boca burgers and house-made tofu burgers are also available, although bear in mind that everything is cooked on the same grill. There are nearly two dozen Zippy’s locations throughout Hawaii, so it’s an excellent fallback option in times of need.

Known for the absurdly long lines almost as much as the food itself, Marukame Udon is a bit of an overcrowded sensation out in Waikiki. Thankfully, a second branch recently opened up downtown in the Fort Street Mall, boasting far fewer crowds (especially after the lunchtime rush) and an updated menu. This revision has brought in the one and only vegan main dish, but it’s a real winner that won’t leave you wanting more. The Vegetable Udon Salad, ringing up at $4.70 plus tax, consists of cold udon noodles, cooked to chewy, toothsome perfection, accompanied by avocado and a basic battery of raw vegetables. The sesame-based sauce pulls everything together in a rich, creamy combination, but a splash of soy sauce on top sure doesn’t hurt. Don’t forget to grab some complimentary sheets of nori to seal the deal. Vegan inari sushi and onigiri are also available a la cart, but neither are particularly exciting or necessary. This simple meal is more than filling on its own.

A bit more off the beaten path in the depths of Chinatown, Royal Kitchen looks like the most unpromising little hole in the wall for finding anything remotely vegan. Suspend disbelief long enough to poke inside, and you just may be pleasantly surprised. Standard American-Chinese takeout fare share space in the steam table with more authentic dim sum, available for takeout only. Look further and scope out the trays of baked manapua, soft and fluffy buns stuffed with a wide array of vegetables, and traditionally, meats. Fear not- The Veggie Manapua happens to be free of all animal products, featuring a blend of cabbage, onions, carrots, and mushrooms instead. Incredibly, each sizable bun is only $1.40 each, no tax, so you should have plenty of spare change to indulge in dessert while you’re there, too. Choose from the Coconut, Sweet Potato, or Black Sugar Manapua for a sweet treat, easy to eat on the go. My favorite of the three was the Black Sugar variety, which turned out to be a sweetened bean paste filling not unlike adzuki paste.

These three suggestions are just the tip of the iceberg when it comes to hidden culinary treasures. Honolulu is not a cheap city to live in or visit, but the prices needn’t become a barrier to enjoying great local eats, vegan and all.