Tag: guide

Cuckoo for Cucamelon

Honey, I shrank the melon! Actually, despite its outward appearance, the cucamelon is only botanically classified as a fruit, tasting and functioning instead as a green vegetable. Though visually a dead-ringer for a watermelon at about 1/16th scale, the flavor is 100% cucumber; crisp, refreshing, and wholly invigorating.

Novel, but Not New: A Brief History of the Cucamelon

Also known as a Mexican sour gherkin, pepquino, sandita, or mouse melon, the cucamelon traces its roots back to Central America. The Aztecs were among the first to cultivate cucamelons, recognizing their unique taste and versatility in various culinary applications. In 1866, it was scientifically classified by a French botanist, but it has been a traditional crop in these regions for centuries. Despite the Americanized name that arose in the 1980s, they’re not a hybrid of watermelons and cucumbers.

What Do Cucamelons Taste Like?

No larger than the size of a common grape, these tiny green morsels pack a powerful flavor punch, combining the refreshing essence of cucumber with a tangy twist. The description of them being “sour” are largely exaggerated; rather, they have a bright yet subtle hint of citrus. Some lean more towards lime, others lemon, depending on what seeds you sprout. It’s a bit of a gardening gamble, but every outcome is a winning hand.

Grow Your Own!

While still a rarity in mainstream or even specialty markets, cucamelons are remarkably easy to grow. The plant thrives in warm climates, which is pretty much everywhere during the summer months now thanks to climate change, making it an ideal addition to your home garden or greenhouse. They’re relatively easy to grow from seeds, readily available for purchase online, and prefer well-drained soil with ample sunlight. Once established, the vines produce an abundance of cucamelons, making them a rewarding choice for any gardening enthusiast.

What To Make with Cucamelons

My uncle, who was kind enough to share his crop and inspire this post, made it clear he had three ways of enjoying them:

  1. Straight off the vine while standing in the garden.
  2. Freshly washed with cold water while standing in the kitchen.
  3. Tossed into salads, if he could wait to assemble one.

Although cucamelons are perfect for snacking just as they are, they have a multitude of culinary applications that make them a versatile ingredient in various dishes. Beyond the obvious methods of instant gratification, cucamelons can be pickled, turning them into delectable, tangy treats that pair well with charcuterie boards or as a garnish for cocktails.

Anywhere you might use a conventional cucumber, cucamelons can add a fun twist to old favorites. That means sandwiches, wraps, salsa, or even gazpacho or other chilled soups are all fair game.

Health Benefits of Cucamelons

Beyond their adorable appearance and delectable taste, cucamelons also offer a range of health benefits. Like cucumbers, they are low in calories and a good source of vitamins A and C, potassium, and antioxidants. These nutrients contribute to better hydration, improved digestion, and overall immune system support.

The cucamelon is an unforgettable vegetable that should be a staple worldwide. Its diminutive size, charming appearance, and delightful taste make it a fun and versatile ingredient for both culinary enthusiasts and home gardeners. From snacking to pickling, the cucamelon brings a refreshing twist to various dishes and adds a dash of creativity to traditional recipes. If you want to start growing, or better yet, befriend an avid gardener looking to try something new, don’t miss your chance to enjoy them, a handful at a time, too.

Hannah (BitterSweet)3 Comments

Spirited Discussion: Vegan Cocktails

No matter how many times the spirits are distilled, the world of cocktails remains as murky as ever. Labeling laws are lax compared to any other edible product available for purchase, allowing producers to omit all potential allergens, origins, methods, and co-packers. Broad assumptions can safely be made about the basics, but as soon as any flavors are invited to the party, all bets are off. It’s tough being vegan and enjoying a truly happy hour.

Even well-meaning bartenders often forget the little details, like fish-based Worcestershire sauce in bloody Mary mix, or honey syrup sweetening a gold rush. There are some common sense guidelines to follow for keeping spirits high, but the best advice I can give? Trying your best means making mistakes sometimes, especially if you’re already one or two drinks in. I know I’ve gotten it wrong, only to find out days or even weeks later. It sucks, but it doesn’t make you any less vegan, and if it’s not a matter of allergies, it won’t hurt you either. Live, learn, and raise a glass to all the straight-up imperfections along the way.

Alcohol Processing Pitfalls

Based on some of the bizarre ingredients chosen to filter various spirits, you’d think that producers were already drunk by the time they clocked into work. These antiquated, animal-based components include:

  • Gelatin – Best known for creating chewy gummy bears and bouncy marshmallows, it’s also used to filter some types of alcohol and remove sediment. Sadly, it comes from a much less whimsical place. We’re talking about the skin, tendons, and bones, primarily from cows and pigs. Kosher gelatin is no better, as it’s typically sourced from fish.
  • Casein – This cow’s milk protein can affect the brain like hard drugs, which explains why people can get legitimately hooked on cheese. This versatile ingredient also sneaks into adhesives, paints, and various industrial products. In booze, it’s another clarifying component that won’t show up on the final label.
  • Isinglass – Imagine, if you will, the dried bladders of various fish, including cod and sturgeon, in every glass. Yes, fish bladders are just what your cocktail needs for that extra special touch. For better or for worse, you won’t be able to taste or see it.

Common Cocktail Flavorings and Fillers

Creative mixology knows no bounds, which can sometimes become problematic for those with dietary or ethical concerns. When in doubt, always ask for specifics.

  • Cream and milk – When you’re craving a real treat, thick and luscious liqueurs can make you feel like you’re drinking melted ice cream. Not all bottles with “crème” on their labels are guilty of deriving their richness from dairy fats, but unless I can confirm otherwise, I personally would stay away. Even in the case of coconut cream, this plant-based milk is sometimes padded with unlisted, unnecessary dairy derivatives.
  • Eggs – There’s more than on way to crack an egg, and that’s part of the problem when ordering a vegan mixed drink. The classic example that comes to mind is the beloved eggnog. Egg whites are popular for creating foams and many types of “fizz” cocktails, adding a velvety texture instead of more harsh bubbles from seltzer or sparkling wine. Whether they use the whole egg or just the yolk, these cocktails should be off the menu for plant-based people.
  • Honey – Often billed as a more natural sweetener, honey comes at a steep environmental price. This is an easy fix, though: Just ask the bartender to either omit it to embrace a more sour/bitter/bracing taste, or swap it for simple syrup, made from sugar instead.

Best Bets For Safer Spirits

Next time you want to stock your home bar, stick to the essentials to ensure higher quality and cleaner flavor across the board. Look hard enough and you’ll find exceptions to every rule, but generally speaking and especially for top shelf options, these are always vegan-friendly spirits because they’re distilled, rather than filtered:

  • Vodka – Made from starches such as sorghum, corn, rice, rye or wheat, or potatoes
  • Bourbon and Whiskey – made from a mixture of corn and grains
  • Rum – Made from sugarcane
  • Gin and Schnapps – Made from grains, such as wheat or barley with added juniper and/or herbs for flavoring
  • Tequila – Made from agave cactus

Smart Choices Go Beyond Veganism

No matter what you raise a glass of, please remember to drink responsibly and know your limits. If you can appreciate the vegan virtues that go into crafting your favorite cocktails while savoring the moment with friends, so much the better.

Hannah (BitterSweet)4 Comments

Fast Food Survival Guide, Vegan Style

Fast food is frequently scorned for serving vast amounts of empty calories to those most susceptible to the temptation, and yet, it not only persists, but continues to thrive. The fact of the matter is that fast food, specifically designed to be hyper-palatable by hitting all the pleasure centers of the brain for salt, fat, and sugar, is the definition of comfort food. Love it or hate it, it speaks to human nature and the desire to eat what tastes good, sometimes to the detriment of health and harmony.

Why Should Anyone Care About Fast Food?

While I didn’t grow up eating fast food nor did I seek it out as an adolescent, it still holds a strange intrigue, if only because it’s omnipresent no matter where I go. There will almost always be a better option nearby, especially in a big city where restaurants flourish in abundance and diversity, but that isn’t the case across the board.

  • Sometimes in food deserts, on road trips, or simply stranded out in middle America, you’re lucky enough to find a place serving food that isn’t shrink-wrapped and shelf stable.
  • Maybe it’s a crime of convenience, if you’re without proper transportation and can only travel on foot to the nearest strip mall. Let’s not forget that these quick service establishments tend to be most accessible in under served neighborhoods, where public transit may or may not connect.
  • It could very well be that you’re working the night shift, leaving few sit-down restaurants with the lights on when you finally clock out. Many chains are open into the AM hours, with some returning to a full 24/7 model.

While I wouldn’t advocate for making fast food a regular staple, it does serve a purpose. There’s a time and a place where it makes sense, so the key is learning how to make it work for you.

Eating Vegan At Fast Food Restaurants

Vegan meals will always be limited at best at nationwide chains, but slow advances in awareness and shifting market demands have brought us better options in many ways. Each establishment will have their own unique way of processing foods, ingredients, and possible contaminants, so it’s essential to research further information when in doubt. As a general guideline, here’s what you can expect when getting vegan fast food from most American chains.

  • French fries: Yes, of course, the dependable, omnipresent fried potato. They’re a staple for any place serving burgers and are typically just spuds, oil, and salt.
    • Pitfalls: Frying oil is typically shared with non-vegan ingredients, such as battered items that contain dairy or eggs, and meat or fish as well. If allergies are a concern, this would be off the menu. In rare cases, such as McDonald’s, the fries may be cooked in beef tallow or oil that has added beef extract for flavor.
  • Hash browns: Just another form of crispy potato, this is one you can eat for breakfast! Get creative and ask for them on a sandwich instead of a burger patty, topped with vegetables and ketchup if you’d like, to make it more of a meal.
    • Pitfalls: Breakfast is often served only until 10 or 11am, so you’ll have limited opportunities to take advantage of these ‘taters. They share the same other issues with French fries regarding cross-contamination and potential beef additives in rare instances.
  • Salad: Don’t expect a lush, fresh combination of flavorful vegetables, legumes, and healthy fats, but it’s nice to just get some greens on the go. Basic iceberg, carrot shreds, and cherry tomatoes are about the extent of it.
    • Pitfalls: Always ask to remove the cheese and croutons, and avoid all creamy dressings. Balsamic vinaigrette is your best friend! Italian might do the trick, but sometimes includes Parmesan cheese, too.

    • Burgers: Thanks to the widespread acceptance of Impossible and Beyond Meat, plant based burgers have become more common. Look for them at Burger King, Carl’s Junior, White Castle, among  many others.
      • Pitfalls: Always ask for these burgers without cheese and mayonnaise which sometimes come as the default build. Again, they’re cooked on shared surfaces and could end up containing small amounts of animal products by accident. If you’re concerned and ask very nicely, some places may microwave your meatless meal separately.
      • Additionally, some old school vegetarian “veggie burgers” are still made with eggs or cheese mixed directly into the patty. When faced with protein made in-house or from an unknown brand, always ask for more information to get the full ingredient list.
      • The buns may be another cause for concern. They may contain eggs and dairy, and while some establishments may be able to offer you a different type of sliced bread without animal products, there are no promises. Again, when in doubt, ask for your burger wrapped in lettuce, on a bed of lettuce, or just naked.

  • Hot and cold beverages: Drink up! Most choices on the soda fountain will be refreshingly worry-free. Soda, lemonade, iced tea, and of course water are perfectly fine for sweet hydration. Black coffee, without creamer, is clutch for an early morning visit.
    • Pitfalls: The Coca Cola company has confirmed that all their soda options are free of animal products and derivatives. However, Pepsi is much less forthcoming about their ingredients and can only confirm that original Pepsi and Pepsi Max are completely vegan.
  • Fruit: Don’t expect an array of lush, seasonal cut fruits, but you can finish your meal with a healthy dose of unrefined sugar through cut apple slices or applesauce in most cases.
    • Pitfalls: None! There’s no prep and it’s typically a single-ingredient situation. Apples are cheap and abundant, so you can count on them to be available in most places.

Best National Vegan Fast Food Restaurants

Given the luxury of choice, there are many better places to stop for plant-based meals. Taking only classic burger joints into consideration, many more upscale chains will offer a wealth of more flavorful, creative, and health-conscious options. It would be impossible to cover all of them, but a few of my favorites include:

Next Level Burger

Found inside of Whole Foods Markets across the country, this 100% plant-based burger joint is making waves. You can get everything from a classic cheeseburger to a fanciful Blue BBQ Burger, Ghost Pepper Popper Burger, and more. Don’t forget the dairy-free shakes, blended up in 8 to 10 different flavors.

Veggie Grill

From the vast array of completely vegan bowls, sandwiches, salads, and sides, the burger remains an irreplaceable best seller, with options for a Beyond patty or house-made black bean and mushroom mixture. I’d always stop at Veggie Grill if they could expand to cover more of the country! For now, they remain stationed in California, Oregon, Washington, Massachusetts, and New York.

Umami Burger

Though no longer the transcendent, truffled experience it once was, Umami still offers the Impossible Burger to swap in for any other build. I’m sad that the menu has changed and no longer includes vegan cheese, aioli, or milkshakes, but they do proper justice to the patty with a skillful sear, at least. Plus, their thin fries are some of the best around; order two, especially if you’re sharing, since a single serving is tiny.

Fast food shouldn’t necessarily be synonymous with bad food. Depending on the time, place, and circumstances, it may just be the best sustenance you can get. To keep it vegan, you just need to remain calm, carry on, and be unafraid to ask questions.

Hannah (BitterSweet)7 Comments

Jacked Up On Jackfruit

With the rise of plant-based alternatives comes a wealth of inspiration- And misinformation. Jackfruit has been embraced as the meat of the jungle, fulfilling that role with varying degrees of success. For every incredible pulled “pork” sandwich, there’s another platter of stringy, unidentifiable BBQ going untouched at the neighborhood cookout. If you don’t know jack about jackfruit, you’re not alone.

How To Buy Jackfruit

For the sake of savory recipes, you want to by young green (unripe) jackfruit, canned and packed in brine, not in syrup and not fresh. Fresh jackfruit is indeed sweet, as the name would imply, often enjoyed in smoothies, ice cream, pudding, and other desserts. The texture is also smooth and almost bouncy, somewhat like lychees. While delicious, this isn’t the best way to replicate a meaty experience, to say nothing of the difficulty prepping a whole jackfruit, which can weigh up to 100 pounds.

Immature jackfruit is now sometimes packaged in pouches too, sometimes sold refrigerated or alongside shelf stable meat substitutes. Aside from having less liquid, the differences are immaterial.

How To Cook With Jackfruit

Most cooks go wrong right in the beginning. Some brands have jackfruit that’s already broken down to a texture that’s “usable” right out of the package, but that doesn’t mean you should. More often than not, it’s still very tough, tinged with the residual taste of the metal can.

  1. For the best experience with jackfruit, take it to the stove first. After thoroughly draining the brine, add fresh water to cover and bring it to a boil. If it’s already fairly tender, you can then immediately drain and get to work. For tougher chunks of jackfruit (as seen above), give it up to 20 minutes, until it falls apart readily when prodded.
  2. Flavor your water to infuse the jackfruit with a meatier taste right off the bat. Add a cube of vegan bouillon flavored like chicken, beef, or pork, depending on your desired output. For general umami, mushroom stock and/or shiitake powder is always a solid choice.
  3. Use a potato masher for the best shredded texture. No one wants a big chunk of miscellaneous gristle in their meat; consider the same rule for plant-based products. If it’s not soft enough to mash, it’s not cooked enough to use.

Jackfruit Is Only As Flavorful As Its Sauce

Like tofu, young jackfruit is downright bland until you season it. That’s why you need to go heavy on your spices and sauces, but don’t rely on packaged solutions alone. The biggest problem I find with most pulled pork facsimiles is the cooks use prepared BBQ sauce right out of the bottle and call it a day. Add smoke, add fresh garlic, add a bit of fat, please! Put it back over the fire to give it more nuanced texture, crisping the edges for a chewier bite. You can saute it, air fry it, bake it, roast it, grill it; anything! Don’t just pretend like it’s a complete gourmet meal without putting in some work.

Jackfruit Nutrition Notes

Here’s the rub: jackfruit is not a great source of protein. Don’t call it an “alternative protein” because it’s simply not an accurate assessment. You’d get more protein eating raw broccoli. Jackfruit does have plenty of nutritional benefits to offer, though!

  • Good source of potassium and Vitamin C. Feed your skin and bones with these key “beauty” vitamins.
  • Cholesterol-free. An automatic advantage of swapping animal products for plants is instantly cutting cholesterol out of the picture. For anyone worried about heart health, this is one easy step that can make a big difference.
  • Good source of fiber. Stay regular! Don’t forget that a healthy digestive system (AKA your microbiome) also contributes to a healthy immune system too.

Jackfruit does have an impressive amount of protein compared to many other fruits, like apples and mangoes, but it shouldn’t be considered the place to get your gains. Add other protein sources to your meal, such as tofu, beans, nuts, and seeds for a healthy balance.

What Should You Make With Jackfruit Next?

There’s no shortage of inspiration for jackfruit recipes spanning all cultures and cuisines. Today, I’d like to present a very simple introduction to the meatless beast, treating it like chicken salad, but taking away the sometimes divisive mayonnaise component.

Tossing the savory shreds instead with a light dressing of olive oil and fresh herbs, it’s a bright and simple lunchtime staple. The crisp crunch of celery adds textural contrast that holds up well over time, even when prepped ahead and stashed in a lunchbox to eat on the go. Best of all, without the overbearing creaminess of conventional chicken salad, you’re free to top it with gooey dairy-free cheese and make an excellent chicken salad melt. Crisp toasted bread holds the whole assembly together in an unfussy, unpretentious package that everyone can get behind.

Jackfruit isn’t so scary when you break down the basics. Here’s an easy way to master the art of jackfruit cookery without fail.

Continue reading “Jacked Up On Jackfruit” →

Hannah (BitterSweet)9 Comments

Get To Know Natto

Slimy usually isn’t a selling point when you’re talking about food, but if it’s natto we’re talking about, that’s a large part of the appeal. In fact, “slimy” is one of the more appealing descriptors, followed by gluey, stringy, and mucilaginous, and that’s before we even get to the flavor.

What Is Natto?

Either you love it or you hate it; there’s no middle ground for this polarizing food. These fermented soybeans have been a staple of Japanese cuisine for hundreds of years, serving as a method of preservation and added nutrition as early as the Yayoi period (300 BCE – 300 CE.) It became a staple of shojin-ryori, providing meatless protein to Buddhist monks, and even fed samurai while traveling towards battle.

Natto requires only two ingredients: whole, cooked soybeans and Bacillus subtilis cultures. The process shares many similarities with miso and soy sauce, but is much faster, taking 24 hours or less to mature.

Natto Nutrition

Despite being an acquired taste for many, natto endures as a powerful superfood. Some companies have gone so far as to powder and capsulize it for those who can’t stomach the full experience. That said, nothing can compare to the genuine article, packing in more iron, manganese, copper, and fiber than an equal amount of any meat. Let’s not forget about all that cholesterol-free plant protein, and more probiotics than the average yogurt cup. Studies have shown it can help improve bone density, lower blood pressure, and aid in digestion, just for starters.

Natto’s real claim to nutritional fame is Nattokinase, an enzyme unique to the fermented beans, that many studies have found to be beneficial in combating heart disease. It’s also very high in Vitamin K2, which contributes to skin and bone health, metabolism, and brain function, and can be difficult to find from plant-based sources otherwise.

What Does Natto Taste Like?

Natto is not for everyone. Polls have shown that even self-described fans of the stuff are split on their actual enjoyment of it, admitting that it’s a regular part of their diet for the health benefits, not the flavor.

The soybeans themselves are subtly nutty, earthy, and tender. Once fermented, they take on a funky character somewhat like Brie cheese that can vary in intensity. It’s salty, richly umami, and can sometimes have a slightly bitter finish. Some prepared natto is seasoned with dashi, giving it a fishy aroma.

Neba-neba is the Japanese term that describes its unmistakable texture; stretchy, slimy, and sticky. This quality is exaggerated when stirred, which incorporates air and thickens the natto.

Buying Or Making Natto

Typically sold in 3-packs, ready-to-eat natto is found in most Asian specialty stores either in the freezer aisle nearby the vegetables and edamame, or in the refrigerated produce section not far from the miso pastes. It’s important to read labels carefully, because many contain non-vegan ingredients, namely fish in many forms. This could appear on labels as:

  • Bonito
  • Dashi
  • Tuna
  • Tuna extract
  • Dried fish
  • Fish sauce

You can bypass all of those possible pitfalls by making your own natto at home. If you’ve ever made kimchi, sauerkraut, or yogurt, you can make natto! The key is buying the right cultures and then just letting it do its thing.

Natto Serving Suggestions

Managing the texture and finding complementary flavor pairings is the key to enjoying natto. There’s nothing else quite like it, so your best bet is to just try it for yourself!

  • Breakfast is when natto truly shines. The simplest, most traditional approach is to add karashi (hot mustard), soy sauce, and thinly sliced scallions before serving over hot cooked rice. This is, of course, fairly intense and not the best way to win over natto newbies.
  • To that end, I’d recommend starting out with natto maki sushi rolls. Being able to cut it into distinct bites cuts down on the stringy, slimy texture considerably, so you can focus on whether or not the flavor is to your liking.
  • Similarly, it’s a great filling for onigiri, which can then be grilled to give you much needed crunchy contrast on the outside.
  • For a more western take, you can use natto to top buttered toast or avocado toast. Lightly mash it first if you’d like more of a subtle spread.

Have you tried natto before? Don’t let any naysayers scare you off; it really can be a delicious addition to a healthy diet!

Hannah (BitterSweet)1 Comment

Start Something Delicious

This blog post is sponsored by iHerb but as always, the opinions and experiences expressed in this post are my own.

The hardest part of any new endeavor, big or small, is just knowing where to start. That much is true for figuring out the opening sentence of a new blog post, building a cabinet from Ikea, or embarking on a different dietary path. Many people find the concept of veganism daunting simply because they don’t know where to begin. Seen as one complex tangle of ethics and guidelines, it’s nearly impossible to pick out one thread from that ball of yarn, let alone unsnarl it from that knotted mess. Setting yourself up for success means starting small. Personally, that brings me to the pantry, where all good meals take shape.

Having a solid supply of essential ingredients makes everything else possible, and I’m not just talking about the meals that are directly impacted by such delicious influence. Being properly fueled is the key to thriving, not just surviving, to power smarter decisions, more positive perspectives, and greater adventures at large. Food is where everything really begins, so my Ultimate Vegan Starter Kit focuses in on the staples that make up the foundation of my plant-based arsenal.

Starting strong also means knowing where to shop, which is why I always turn to iHerb. It’s one-stop shopping for all things vegan, compiled for easy reference in their new Vegan Specialty Store. Unlike other online grocers, iHerb takes the time to label and categorize all of their goods by dietary needs, so you can search specifically for items that are plant-based, gluten-free, soy-free, separately or all together if needed! Considering the fact that there are over 6,800 vegan products to chose from, that eliminates the typical search frustration of scrolling through blurry pictures of print labels, and gets right to the good stuff. Orders are shipped to over 150 countries straight from climate-controlled distribution centers, ensuring the quality of their products. You’ll never receive expired goods, in sharp contrast to the gamble you sometimes take when purchasing from massive, multichannel online retailers. If there are ever any concerns, you can email or chat online with a real person 24 hours a day 7 days a week, speaking 10 different languages, no less! From this one-stop shopping experience, I have a few essential recommendations for building your plant-based pantry with ease, and always in good taste.

Stocking a kitchen can sound like a daunting task, but it really isn’t too difficult to gather the essential ingredients that will serve you well through countless meals.

First, I always make sure to have legumes and pulses on hand. That means plenty of canned chickpeas and black beans for ease and convenience, and quick-cooking Arrowhead Mills red lentils. Everything from soul-satisfying soups to rich gravies are no more than 15 minutes away since lentils need no soaking to become meltingly tender. Tofu is like the Swiss army knife of vegan cuisine, effortlessly absorbing any sauce it’s dressed with to make an entirely new dish every time. For my money, Mori-Nu is one of the best candidates to keep around, since it’s completely shelf-stable until opened, and blends the most smoothly for completely silken desserts or smoothies.

Nuts and seeds of all varieties are welcome, although particular emphasis is placed on buttery yet neutral raw cashews, such as those from Bergin Fruit and Nut Company since they can be used to make everything from cheese to mousse. Smooth almond butter is another indispensable staple, and my favorite is Barney Butter since it has no added sugar or salt, making it perfect for any application sweet or savory. Although coconuts are technically fruits, I place them in the same category for the sake of cupboard organization. You could go crazy with all the different types of dried coconut options out there, but my go-to is the Edward & Sons, Let’s Do Organic, 100% Organic Unsweetened Coconut Flakes for their thick cut strips and fresh flavor.

When it comes to seasonings, my spice rack is about a mile long, but there are definitely some bottles that see a lot more use than others. Onion powder, such as that produced by Frontier was a bit of a sleeper hit at the beginning, since I hadn’t anticipated the uniquely savory essence it could contribute even in dishes that aren’t overtly onion-y. Plus, it’s fantastic in recipes that aren’t cooked, since it doesn’t have the sharp, harsh bite of a raw fresh onion. Salt is found in at least a dozen different formats across my stockpile, from coarse to fine, plain to seasoned, and each one has its own special purpose. Gustus Vitae smoked salt is the one I break out for extra fancy foods, since it delivers such a bold, earthy punch, no matter what. It’s a good substitute for liquid smoke as well, in case that’s a trickier item to hunt down. Staying on the salty side, tamari and soy sauce are both the traditional top dogs for instant umami gratification, but there should also be space on the shelf for Bragg’s Liquid Aminos. The differences are faint, but important. It has a lighter flavor that isn’t as overbearing on more delicate dishes, in my humble opinion. The spray bottle format is also quite convenient for spritzing on freshly popped popcorn or a steaming hot baked potato. In a related vein, white miso paste makes all sorts of savories sing, with far more nuance than plain old sodium. Eden Soy makes a variety of organic miso options, but you can also find chickpea miso in case soy is a concern.

Vegan catnip, AKA nutritional yeast, is perhaps the single most important yet misunderstood ingredient when transitioning away from dairy. In small doses, it contributes a subtly buttery taste, and can develop into a full cheesy extravaganza when added with gusto. It can be bought in bulk, but quality varies greatly. To those who think they don’t like it, I would implore you to examine the source before turning up your nose. I’ve used KAL since my earliest days of veganism almost two decades ago, and wouldn’t consider anything else at this point. It has substantial flakes and while some brands can smell like funky gym socks, this one is pure umami bliss.

A house is not a home without pasta, but that doesn’t mean it needs to be plain old white wheat noodles. I love instantly injecting a quick meal with some extra nutrition by using legume-based pasta, such as Seapoint Farms edamame fettuccine. It, along with chickpea, lentil, or black bean noodles have the added benefit of being gluten-free, but I love them for the extra dose of protein they contribute, to say nothing of the distinctive textures and tastes. All you really need to do is toss the colorful strands with some melted buttery coconut oil for some simple, satisfying comfort food.

So, how do all these seemingly discordant components come together to make a delicious meatless meal? I’m glad you asked! There are certain homemade staples I always have on hand as well, essential components that help make a feel more complete, ready and waiting to dispense at will.

Everything is better with bacon, right? As long as it’s meatless bacon, I would have to agree! That impossibly savory, smoky flavor is shockingly easy to replicate on a wide range of plant-based platforms, utilizing everything from eggplant to mushrooms and even banana peels. Reaching into my pantry for the most accessible option, crispy coconut chips form the foundation of my favorite cured pork facsimile.

Invariably, when confronted with the choice of going vegan or staying stuck, the most common refrain from anyone considering the plunge is that they would miss cheese too much. Granted, this was a real concern a decade ago, when I ate my fair share of naked pizzas and waxy grilled cheese sandwiches, there are superlative alternatives now on the market for every type of funky, gooey, or sharp craving any dairy addict may crave. In a pinch, you can even whip up an incredibly authentic Parmesan doppelganger from little more than ground nuts in a pinch of salt! This is one of those recipes that sounds way too good to be true, until you try it.

Egg replacers have long gotten the lion’s share of attention for their essential role in baking, but only recently has the spotlight turned to their place on the table as a stand-alone protein. My goal for this substitute isn’t to make airy sponge cakes or dense, custard-based ice creams, but scramble up a better breakfast entrée. Now you can make your own liquid egg mix, made to JUST pour and go, if you catch my drift…

The grand finale for all this delicious meal prep culminates in the easiest, creamiest, richest vegan carbonara you’ve ever twirled around a fork. Stunningly high in protein and fiber, devoid of even a single drop of dairy, beyond the pull of pork, and without ever breaking an egg, this is the ultimate vegan dinner, made from the ultimate vegan starter kit. After one bite of such a comforting, instantly gratifying dinner, you’ll wonder what was ever stopping you from making the plunge.

Continue reading “Start Something Delicious” →

Hannah (BitterSweet)4 Comments