BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Fit for a Fiesta

Funny how holidays tend to sneak up on a person, even when the date is baked into the name itself. Cinco de Mayo is largely an excuse for day drinking here in the states, but it would truly be a shame to let it pass without indulging in a bit of edible hedonism as well. Someone who was more prepared, or at least aware of the rapidly advancing calendar, might have shared something suitable with enough time to plan, prepare, and lock down a party game plan before the actual date.

I am not that person.

However, I don’t need to be, and neither do you! Not only are these spicy appetizers compulsively munchable, they’re effortless to throw together at the drop of a sombrero. Modeled after meatballs but inspired by tacos, each bite-sized morsel turns the classically meaty, spicy, typically messy dish into dainty finger food. No more crumbly taco shells dumping their contents all over your white pants; crushing tortillas into a crunchy coating allows them to remain perfectly crisp, yet intact and firmly adhered from plate to palate.

Clear your schedule, call up all your friends, and start crushing ice for a boatload of frozen margaritas; there’s a party brewing as soon as you preheat the oven.

Taco Bites

1 12-Ounce Package Vegan Beef Crumbles or Crumbled Tempeh
1/2 Cup Black Beans, Roughly Mashed or Refried Pinto Beans
2 Tablespoons Tomato Paste
1 Clove Garlic, Finely Minced
1/4 Cup Yellow Cornmeal
1 1/2 Teaspoons Chili Powder
1 Teaspoon Smoked Paprika
1 Teaspoon Ground Cumin
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Crushed Red Pepper Flakes
1/2 Cup Aquafaba
1/3 Cup Fresh Cilantro, Minced
1/2 Teaspoon Salt
1/2 Cup Finely Crushed Tortilla Chips

Salsa, to Serve

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

Place your meatless crumbles of choice in the food processor, along with the beans, tomato paste, garlic, cornmeal, chili powder, paprika, cumin, oregano, and red pepper flakes. Pulse briefly to combine, but be careful not to over-blend. You want to break down the crumbles a bit but still leave a lot of texture here. Introduce the aquafaba, cilantro, and salt next, pulsing once more to incorporate. Blend just until you achieve a cohesive, meaty dough.

Scoop out balls the size of walnuts and roll them in the crushed tortilla chips, completely coating the exteriors. Place each ball on your prepared baking sheet and repeat the process until you’ve used up all of the central mixture.

Bake for 25 – 30 minutes, until the balls are firm and evenly browned. Serve hot, alongside your favorite salsa and an icy cold beverage.

Makes About 20 Bites

Printable Recipe

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Stud Muffins

More than mere eye-candy, these fine specimens are potential suitors with real substance. Undeniably dark and handsome, it’s hard not to fall for their good looks even at a glance, but there’s so much more to love in each tempting crumb.

Want a partner who won’t insult your intelligence? These fellas are a smart choice, made of high-fiber coffee flour and bolstered by whole wheat, staying with you all morning when so many flaky pastries will let you down. Seeking a bit of adventure in the everyday? Subtly fruity, nutty, and lightly scented with rich cinnamon, each bite provided a flavorful departure from the typical breakfast baked good.

Prepare to meet your perfect match, at least when it comes to sweet muffin romance.

Coffee Flour Crumb Muffins

2 Cups White Whole Wheat Flour
1 Cup Coffee Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Salt
1 1/2 Cups Plain Non-Dairy Milk
1/2 Cup Dark Brown Sugar, Firmly Packed
1 Teaspoon Apple Cider Vinegar
1/2 Teaspoon Vanilla Extract
1/2 Cup Olive Oil
1/2 Cup Pitted and Chopped Dates
1/4 Cup Toasted and Chopped Pecans

Crumb Topping:

2 Tablespoons White Whole Wheat Flour
2 Tablespoons Coffee Flour
3 Tablespoons Dark Brown Sugar, Firmly Packed
2 Tablespoons Toasted and Chopped Pecans
1/4 Teaspoon Ground Cinnamon
1 1/2 Tablespoons Olive Oil

Preheat your oven to 350 degrees and lightly grease 12 muffin tins.

In a large bowl, sift the white whole wheat flour, coffee flour, baking powder and soda, cinnamon, and salt. Stir to combine and thoroughly distribute all of the dry goods throughout the mixture.

Separately, mix together the non-dairy milk of your choice, brown sugar, vinegar, and oil. Pour the liquids into the bowl of dry ingredients, stirring lightly just to bring the batter together. Add the dates and pecans last, folding them in gently. A few errant lumps in the dough are perfectly fine.

For the crumb topping, simply stir together all of the ingredients with a fork until the mixture clumps together in large pieces, approximately the size of peas.

Distribute the muffin batter between your prepared tins, mounding them generously towards the center. Sprinkle the crumb topping over each one as evenly and equally as possible.

Bake for 20 – 24 minutes, until a toothpick inserted into the center pulls out clean. Let cool completely before enjoying!

Makes 12 Muffins

Printable Recipe


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Get Real

The question of “realness” is one for the ages. It’s a term that gets tossed around all across the board these days, sprinkled into conversation like confetti to both emphasize and punctuate a thought. Eating “real” food is an admirable goal, but what does it really mean? Striving to eat “healthy” food ranks right up there alongside the concept, but realness takes it a step further. If you ask me, the idea behind real food has so much more substance than any quick-fix diet plan, and bears much greater meaning once you peel back the flaky exterior. Real food is wholesome, derived from nature and not a test tube, something that anyone with even the foggiest vision could recognize as edible. Real food is practical, fundamentally within the grasp of the average cook, be it their best or worst day, busiest or most leisurely moment. Real food, above all else, nourishes on a holistic level, feeding the body and heart in the same heaping spoonful.

This is my ode to realness and my invitation to anyone else who’s felt flummoxed, infuriated, or frustrated by the vagaries of the word. I’m thrilled to announce my fifth cookbook, and my very first entry into the savory arena, Real Food, Really Fast. Recipes run the gamut from breakfast to dessert, and believe it or not, all can be completed in 10 minutes or less. Speed was the biggest challenge in development, but flavor was an absolute necessity. If it doesn’t taste good, it doesn’t belong in any cookbook, period. The full-color photos accompanying each and every recipe are the icing on the cake, the siren song luring hesitant readers to take a closer look, but even the most glamorous hero shots wouldn’t save a lackluster dish. I’m asking you to keep it real, so the least I can do is hold up my end of that bargain too.

Get excited, jump right in and pre-order (please!) but try to contain yourself, just as I’m struggling to do right now. The release date is still many months away, but there’s good news in that long stretch of silence: I’m now looking for recipe testers to help vet these dishes and make sure they’re all truly fit to print! It’s a tough job that takes dedication, precision, and most importantly… Hunger. Accessibility is essential to my recipes so there’s no presumed skill level here. If you’ve ever held a knife and cut a vegetable before, congratulations, you’re a qualified applicant! Please get in touch with me at hannah @ mysweetvegan.com (no spaces) if you’re interested in joining forces to craft a better cookbook.


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Dig In

Unless referring to the planet itself, “earthy” is a descriptor of dubious praise. Much like the ambiguous label of “interesting,” such a word can be interpreted in many ways- Mostly negative. Mushrooms and beets can be earthy, and for as fervently as their fan clubs will tout the word as praise, their detractors just as quickly adopt it as evidence for their disdain. Telling someone to “eat dirt,” is a fairly clear insult, on the other hand, although I have no qualms recommending charcoal, ash, or lava for your next meal. Still, the mental imagery of picking up a handful of soil and chowing down inevitably leaves a bad taste in one’s mouth.

This was the war of words I battled when agonizing on this new recipe’s title. Designed as a celebration of spring, gardening, and new growth, the original title was simply “Dirt Dip.” The dirty truth of the matter is that each distinctive strata was inspired by nature; worms, dirt, pebbles, and grass. Appetizing, right? Perhaps honesty is not the best policy here. Let’s start over.

Bursting forth with vibrant flavors ideal for celebrating the vernal equinox, I present to you my layered garden party dip. A base of savory caramelized onions sets a deeply umami foundation upon which this dynamic quartet is built. Fresh lemon and mint mingle just above in a creamy yet chunky black bean mash. Briny black olive tapenade accentuates these bold flavors, adding an addictive salty note that makes it impossible to resist a double-dip. Sealing the deal is a fine shower of snipped chives, lending a mellow onion note to bring all the layers together. Make sure you really dig in deep to get a bite of each one!

4-Layer Garden Party Dip

Caramelized Onions:

1 Tablespoon Olive Oil
1 Large Red Onion, Halved and Thinly Sliced
Salt and Pepper, to Taste

Lemon-Mint Black Bean Dip:

1 15-Ounce Can (or 1 1/2 Cups Cooked) Black Beans, Drained and Rinsed
3 Cloves Roasted Garlic
1 Tablespoon Lemon Zest
2 Tablespoons Lemon Juice
2 Tablespoons Olive Oil
3 Tablespoon Fresh Mint, Finely Chopped
1/2 Teaspoon Smoked Paprika
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

Tapenade:

1 Cup Pitted Black Olives
1 Tablespoon Capers
1 Clove Garlic
1 Tablespoon Red Wine Vinegar
1 Tablespoon Fresh Parsley, Chopped

Garnish:

1/2 – 1 Ounce Fresh Chives, Finely Chopped

The caramelized onions will take the longest to prepare, so get them cooking first by setting a large skillet over medium heat. Add the oil and sliced onion, tossing to coat. Once the pan is hot and the onions become aromatic, turn down the heat to low and slowly cook, stirring occasionally, for 30 – 45 minutes until deeply amber brown. Season with salt and pepper, to taste. Remove the pan from the heat and let cool.

Meanwhile, make the bean dip by either tossing everything into your food processor and pulsing until fairly creamy and well-combined, or mashing the ingredients together in a large bowl by hand. You want to leave the dip fairly coarse for a more interesting texture, so stop short of a smooth puree if using the machine.

The tapenade is made just as easily. Either pulse all of the components together in your food processor or chop them by hand, until broken down and thoroughly mixed.

Finally, to assemble the dip, select a glass container to enjoy the full effect of your work. Smooth the caramelized onions into the bottom in an even layer, followed by the bean dip and then the tapenade. Sprinkle chives evenly all over the top. Serve at room temperature or chilled, with cut vegetable crudites, crackers, or chips.

The dip can be prepared in advance if stored in an air-tight container in the fridge, for up to a week.

Makes 8 – 10 Servings

Printable Recipe


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Monochromatic, Never Monotonous

In such murky, turbulent times, it’s comforting to know that some things remain clearly defined in black and white. Even through the dense fog of uncertainty, it’s easy to identify a satisfying meal when you see one. Should it be clad in an attractive range of tones that never deviate too far from one scale of the color spectrum, so much the better.

Black pasta is crowning jewel of this monochromatic treasure chest, arrestingly dark spirals twisting through a sea of contrasting produce. Though the concept would traditionally suggest that squid ink was at play, the rise in popularity of charcoal has brought a new tint onto the food scene. I can’t vouch for its “detoxing” abilities, nor do I care to test out the claims; what interests me most is the dusky onyx hue it imparts to everything it touches.

In truth, you could pair absolutely anything with those obsidian twisted noodles with equal success and beauty, but the bold visuals of pale white cauliflower and tofu feta create stunning visual appeal, and an equally stellar flavor profile. Briny kalamata olives join the party to add a salty top note, accentuating the deeper roasted flavor of the cruciferous addition and lightly caramelized onions. Pine nuts add an occasional crunch to keep every bite exciting.

Plan ahead for this meal and everything will come together quite easily. Handmade pasta is definitely a labor of love, but can be prepared well in advance to save you the struggle when the dinner hour rolls around. Trofie, my shape of choice, is a Ligurian pasta that is already vegan by nature, no eggs needed. Rolled by hand into bite-sized twirls, it requires no special machinery, but can be time-consuming to complete. Feel free to go a simpler route with basic linguine or spaghetti to save yourself the hassle. The pasta will taste just as good, and look every bite as darkly handsome.

Black Trofie Pasta

3 Cups All-Purpose Flour
2 Teaspoons Food-Grade Charcoal Powder
1 Teaspoon Salt
3/4 – 1 Cup Water

Place the flour, charcoal, and salt in a large bowl, whisking thoroughly to equally distribute the ingredients. Make a well in the center and pour 3/4 cup of water. Begin mixing the flour into the water, maintaining the well in the center as best you can. When the mixture gets too thick for a fork, drop the fork and get your hands in there to continue mixing. Drizzle in additional water as needed to incorporate all of the flour to form a cohesive dough. It should feel tacky but not sticky.

Knead on a lightly-floured surface for 8 – 10 minutes, until very smooth. Let the dough rest for an hour before proceeding, or cover with plastic wrap, place in the fridge, and let rest overnight.

To shape the noodles, first lightly flour a baking sheet and clean work surface.

Flatten the dough out into a disk and cut a strip about 1/2-inch wide. Don’t worry too much about the exact measurements, since you will next roll it into a rope about half that width. Slice it into 1/4-inch pieces.

Take one nugget at a time and rub it between your palms, creating a small cylinder with tapered ends. For extra flare, you can further twist the shapes to create ridges, but for an “authentic” trophie, you only need to rub the dough between your hands three or four times to create each noodle. Drop the finished shapes onto your awaiting baking sheet. Let the noodles rest and lightly air-dry, uncovered, for at least one hour before cooking.

The pasta will cook in boiling water in just 30 – 120 seconds (yes, seconds, not minutes!) depending on the thickness of your noodles. Stand by and taste-taste for when they’re perfectly al dente.

Makes About 1 Pound; 4 Servings

Black and White Pasta

1 Batch Black Trofie Pasta, Above

1 Head Cauliflower, Cut into Florets
1/2 Medium White Onion, Sliced
2 Cloves Garlic, Minced
2 Tablespoons Olive Oil
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

1/2 Cup Kalamata Olives, Pitted and Halved
5 Ounces Tofu Feta, Roughly Crumbled
1/4 Cup Toasted Pine Nuts

Preheat your oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil. Toss the cauliflower, onion, garlic, oil, salt, and pepper together in a large bowl until the vegetables are evenly coated. Spread everything out on your prepared baking sheet in an even layer, making sure nothing overlaps, and slide it into the hot oven. Roast for about 30 minutes, until the cauliflower is golden brown and fork-tender.

Toss the roasted vegetables together with the cooked pasta, kalamata olives, tofu feta, and pine nuts. Add in a tiny splash of the pasta cooking water if desired, to give the dish a bit more moisture. Serve immediately, while piping hot.

Makes 4 – 6 Servings

Printable Recipe


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Got Greens?

Milk mustaches are out; juice mustaches are in. Unlocking a world of flavor and liquid nutrition that dairy could only dream of, it’s no surprise that fresh pressed produce has taken up the torch in this race for beverage dominance. Green Mustache is one of many companies making a splash with blended fruit and vegetable smoothies, all built upon a foundation of leafy greens like kale and spinach. Inspirational though unexceptional in this burgeoning field, the differentiating factor in their origin story is that these drinks are blended with younger tastes in mind, palatable for both kids and adults alike. More importantly, they don’t neglect the need for more traditional snacks with more mainstream appeal, which is what first sparked my attention- And appetite.

Though not green in color or overt taste, Mustache Munchies “Cheddarish” Crackers quietly sneak a serving of vegetative goodness into these adorable handlebar crisps. Tanned to a gentle golden hue, these aren’t the screaming florescent orange wafers of similar mainstream competitors. Instead, they’re a study of careful balance and nuance, bearing a subtle nutty undertone and light but naturally cheesy essence. Each piece is a perfect little bite, ensuring no crumbs nor mess to contend with later when munching on the run.

As a serial granola bar-eater, sweet snacks start to lose their appeal early on in the day, which makes these satisfyingly crunchy crackers an ideal alternative. I never thought a mustache might look good on me, but these lightly salted morsels could add stylish new flair to any smiling face.