Tag: healthy

Wordless Wednesday: Meat of the Matter

Jumbo Calzones
Hot Sausage Pasta Salad
Cauliflower Fettuccine Alfredo
Baba Ghanoush Pasta
Summer Squash Ceviche with Warm Tortillas
Stovetop Spinach Artichoke Dip
Sloppy Joe Sweet Potatoes
Tater Tot Shepherd’s Pie
Sesame Snow Pea Stir Fry
Tofuballs
Meaty Lentil Chorizo Tacos

Recipe testing for The 29-Minute Vegan: Real Food, Real Vibes, Anytime by Isa Chandra Moskowitz

(As it goes with recipe testing, not all of these made the final cut. You’ll have to check out the cookbook for yourself to see the winners!)

Hannah (BitterSweet)1 Comment

Wordless Wednesday: Soup, Stew, or Salad?

Grilled Nectarine Salad with Raspberry Vin and Spiced Pecans
Shiitake Be’ef & Bulgur Stew
Hoppin’ John
Green Goddess Quinoa Bowl
Greek Salad with Roasted Red Peppers and Tofu Feta
Shrooms and Grits
Creamy Primavera Vegetable Soup
Coconut Corn Soup with Mock Duck
Caesar Salad With Tofu Chick’n Croutons
Three-Bean Berbere Chili
Warm Potato Supper Salad
Warm Mushroom Salad with Frisée and Honee Mustard

Recipe testing for The 29-Minute Vegan: Real Food, Real Vibes, Anytime by Isa Chandra Moskowitz

(As it goes with recipe testing, not all of these made the final cut. You’ll have to check out the cookbook for yourself to see the winners!)

Hannah (BitterSweet)4 Comments

Refried or Die

Living in Texas has shown me the wonders of refried beans. Up until this point in my life, my primary reference was the stodgy, miscellaneous bean matter that emerges from a can in one solid brick. Minimally seasoned, mostly homogeneous, I never saw the appeal. Was it the adult equivalent of baby food, delivering nutrition with no teeth required? Mercifully, the real deal is anything but a culinary compromise, cementing its place in American foodways for many centuries to come.

Once Bitten, Twice Fried?

Pinto beans are the most common legume to be refried, thanks to their abundance, affordability, and creamy texture that breaks down easily with the lightest touch. Frijoles refritos were born in Mexico and contrary to common belief, mean “well-fried,” not “re-fried” beans. The idea is to stew them until they give up on individuality, fusing together as one. Like most marvelously simple dishes, the key ingredient is time.

What if there was a way to speed up the process without sacrificing flavor, texture, or nutrition, though? Sure, you could employ the handy old pressure cooker, or start with canned beans to begin with, but I believe I’ve found an even better shortcut. It’s time for red lentils to shine.

Paint The Town Red

I’ve never met a red lentil that wanted to stay whole. Instantly blending themselves into a rustic mash without even a passing glance at the immersion blender, they’re ideal for creating quick, creamy refritos on the fly. Moreover, their mild, earthy sweetness readily melds with savory aromatics, smoked paprika, and a touch of lime. Thickening into a supple, savory spread that clings beautifully to tortillas, toast, or whatever vehicle happens to be nearby, it’s remarkable what a few spare pantry staples can do.

Love Your Legumes

If you, like me, are late in discovering the joys of a proper refried bean, figuring out what to do with them is the biggest barrier to legume enlightenment. You can very happily eat them straight out of the pot, but you’d be doing yourself a disservice if you didn’t look for inspiration further afield. I can only scratch the surface on the multitude of possibilities:

  • Side dish: When the budget is tight, you really can’t beat a meal of brown rice and refried beans. You could serve them alongside any sort of Mexican or Tex-Mex specialties too, from enchiladas to rellenos.
  • Dip: All you need to do is add tortilla chips and boom, you’ve got bean dip! Take a step further by mixing in vegan sour cream, salsa or pico de gallo, and top with vegan cheese and/or cilantro for more festive fare. Don’t forget that 7-layer dip is always a possibility, too.
  • Nachos: Instead of dipping your chips, dollop the refried lentils right on top. This has the added benefit of being able to justify drowning your troubles in gooey queso while still getting a healthy serving of fiber and protein.
  • Tacos, burritos, and quesdillas: Leverage your refritos as the featured protein or let them support another main player in any of your favorite tortilla-based meals. A good bean and cheese burrito is the gold standard for a drunken late night snack, if you ask me.

These are the absolute basics, the classic examples that will never steer you wrong. That said, I’ve seen refried beans used in more imaginative creations like pizza, lasagna, dumplings… We’d be here all day if we kept talking about further adaptations.

Cut Out The Cans

I’m still loathe to buy a can of refried beans. As emergency rations, they excel. For daily subsistence, even on a budget or tight schedule, we can do better. Refried red lentils are my new ride-or-die staple food.

Continue reading “Refried or Die” →

Hannah (BitterSweet)7 Comments

Every Minute Counts

Isa Chandra Moskowitz needs no introduction, and yet, I still can’t help but try. Considered by many as the godmother of modern veganism, her cookbooks are often the first tome of any new convert. Countless burgeoning vegans have been raised on her recipes, fed by Isa’s no-nonsense approach to cooking and wry, irreverent voice. Her first book, Vegan with a Vengeance, wrought by The Post Punk Kitchen cooking show in an era when mainstream chefs would turn up their noses at anything meatless, was utterly groundbreaking. 21 years later, she hasn’t stopped churning out the hits.

The 29-Minute Vegan: Real Food, Real Vibes, Anytime is the latest addition to this legacy, feeling both timely and timeless in its delivery. More people are cooking at home than ever, but lengthy, complicated projects are off the table. This clearly has the edge on the more common 30-minute meal deals; “everyone could use an extra minute in their day,” as Isa explains. Since I’m guilty of defaulting to 10-minute meals, I’m clearly well-equipped for this sort of speed run. That’s why I’m honored to have helped develop and test recipes for the project. On every glossy page, however, Isa’s brilliance shines through.

Yuba Chick’n Noodle Soup

For a cookbook that’s easy to love, it’s incredibly difficult to know where to start. Encompassing classic comfort foods like Yuba Chick’n Noodle Soup with genuine soul, Caesar Pasta Salad with Tempeh Croutons that puts a heartier twist on traditional leafy affair, and Stovetop Spinach Artichoke Dip that would be the talk of any party, even picky eaters could crack open the book and instantly find something to love.

Roasted Cauliflower Romesco Steaks

Isa’s distinctive style shines most brightly when she fuses the foreign and familiar, like Roasted Cauliflower Romesco Steaks worthy of a gourmet menu, Curry Cauliflower Tacos with Mango Salsa and Coconut Raita which defy definition by any single cuisine, and Tahini Crispy Rice Treats with Date Caramel that would put other bake sale treats to shame.

Buttery Almond French Toast

What further differentiates The 29-Minute Vegan is Isa’s commitment to using whole, unprocessed ingredients. Sure, it would be a breeze to slap together a sandwich with sliced bread, meatless cold cuts, and dairy-free cheese, but you wouldn’t need a recipe for that, now would you? This approach honors the people that actually want to cook, but simply don’t have the time to waste on convoluted prep and performative aesthetics.

Pad Thai Simply To Die For

Making things easier without dumbing them down is the greatest victory of the whole 250+ page compendium. Why make compromises when you can just make things differently, and ultimately, better? It doesn’t take much effort, or, as the title would imply, time.

Eggplant Parmesan Soup

Though I’d sooner eat the actual book, hard-bound spine and all, than choose a single favorite recipe, I’d eagerly nominate the Eggplant Parmesan Soup as a top pick. Isa says it best: “Eggplant parm is one of the first things I started eating when I went vegetarian, and I’m sure I will be making it until my dying days. But I save the whole production for leisurely moments, because I’ve discovered that this soup can actually get me there without all the breading, frying, and clean-up. Tender eggplant, rich tomatoes, and toasted breadcrumbs swim together in a velvety broth, topped with garlicky rustic sourdough croutons. Cheesy, garlicky, satisfying—all the flavors you love with a fraction of the work. But don’t try to put this in a sandwich, you messy bitch.” Even more graciously, she’s agreed to share this winning recipe below, in case you weren’t already sold.

Black-Eyed Pea Bolognese

Ordinarily, I’d say that The 29-Minute Vegan is a cookbook you should always keep on the kitchen shelf, but that misses the mark. You’ll want to use it so often, it’ll never have a proper resting place.

Continue reading “Every Minute Counts” →

Hannah (BitterSweet)10 Comments

Millet-ary Precision

History has not been kind to millet. Once one of the most crucial crops fueling human development and civilization across Africa, India, and Asia, it remains on the periphery of Western culture today. I’ll never forget the first time I sought out this pseudo-cereal to make a Macrobiotic recipe, only to be mocked for bringing “birdseed” to a potluck. Unfairly saddled with this reputation up until very recently, much like chia was once known only as fodder for terracotta planters, millet is poised for a big comeback.

Part of the problem is of accessibility. Absent from mainstream store shelves and basic bulk bin sections, Grand Teton Ancient Grains is helping to put millet back in the hands of cooks around the country. I’ll admit that millet fell off my radar until I saw it on their website, highlighted like a flashbulb memory, waiting to pick up the story right where I left it.

A Brief Overview of Millet’s Long History

Millet could have very well ruled the world. Cultivated somewhere between 8,000 to 10,000 years ago in Asia, it even pre-dates rice. It makes cameo appearances in religious texts, including the Old Testament and the Yajurveda in India, to give you a hint of its cultural significance. Once it spread to Europe, it was more common than wheat in the Middle Ages. Compared to other most whole grains, millet needs little water, scant nutrients in the soil, and is resistant to many pests both in the field and during storage.

Why, then, did it fall out of favor so precipitously? We can thank colonialism and capitalism. Western powers pushed for more wheat, rice, and corn, throwing subsidies their way to help with research and industrialization. As more processed grain products were developed, millet was left behind, giving it a reputation of being old-fashioned or food for the poor; those who couldn’t afford luxuries like sliced white bread.

What is Millet?

Though generally viewed and treated like a whole grain, millet is technically a seed. Botanically speaking, it belongs to the Poaceae family, commonly known as the grass family. There are as many as 6,000 types of millet, differing in size, color, and flavor. Pearl millet is the variety most commonly produced for human consumption globally, though there’s far greater diversity, in India especially.

Curried Millet Pulao

“Millet” is actually a broad, catch-all term for a group of small-seeded grasses cultivated for food. Common varieties include foxtail, finger, and proso (which is what Grand Teton Ancient Grains offers), just to name a few, each with its own culinary uses and regional importance. In general, millet seeds are small, round, and can range in color from pale yellow to deep red or even gray.

What unites them is less their exact botanical classification and more their shared characteristics: they are hardy, fast-growing crops that thrive in dry conditions and poor soils, making them especially important in regions prone to drought. When cooked, millet typically has a mild, slightly nutty flavor that’s reminiscent of cornmeal, and a texture that can vary from fluffy and grain-like to creamy, depending on how it’s prepared.

Strawberry Millet Pudding

Multitudinous Uses For Millet

Millet’s versatility is a big reason why it’s remained vital across so many different cultures and eras. Depending on the cooking method, it can be light and fluffy like couscous, or soft and creamy like polenta, neutral enough in flavor to be adaptable to both savory and sweet preparations.

Across the world, millet is deeply embedded in traditional cuisines.

  • In West Africa, it is used to make thick porridges and dishes like hausa koko and couscous-style preparations. In the Horn of Africa, though teff is the most famous base, millet can also be fermented into injera, the spongy flatbread that underpins many meals.
  • In India, a wide range of millets are still used to prepare everyday staples such as roti, dosa, and idly. Millet khichdi and upma are classic comfort foods that are often enjoyed for breakfast especially in rural and regional cooking.
  • In China, millet has long been used for congee instead of rice, and for brewing baijiu, a distilled spirit that dates back to the 1500s.

In more modern contexts, millet has been gaining attention as a highly nutritious and gluten-free ingredient.

  • It’s increasingly used in baked goods like breads, muffins, cereals, and crackers, either as whole seeds, rolled into flakes, puffed, or ground into flour.
  • Some brewers have also begun tapping millet as an alternative to wheat in creating gluten-free beers.
  • In the home kitchen, it’s stellar for making quick pilafs, adding to soups and stews, salads, and stir fries.
  • Many pediatricians recommend millet as a baby’s first solid food for its soft texture and easy digestibility.

Breakfast Millet Porridge with Cinnamon and Raisins

Millet’s Nutritional Highlights

Nutritionally, millet punches well above its weight. Because you’re eating the whole seed, you get the full complement of fiber and complex carbs that digest slowly. Rich in magnesium, phosphorus, and iron, some varieties are also especially high in calcium, which is unusual for grains. Since it’s naturally gluten-free, it’s a great option for people with Celiac disease or anyone looking for wheat-free options.

How To Cook Millet

Where millet loses most modern consumers is in the cooking. On the plus side, it cooks incredibly fast, but on the downside, it can just as quickly turn to mush. Sometimes that’s the goal, for creamy purees and puddings, but most Americans like their grains separate, fluffy, and distinct. Further complicating matters is that the different varieties of millet DO cook differently; it may take some trial and error to achieve the perfect ratio of water and time to make your ideal millet. Speaking specifically for cooking with Grand Teton Ancient Grains white millet, here’s what I do:

  1. Start by rinsing the millet under cool water. For the best flavor, toast the drained millet in a dry saucepan over medium heat for a few minutes, stirring frequently, until it smells lightly nutty. This step is optional, but it gives the finished dish a deeper, more complex taste.
  2. From there, add liquid; about 2 cups of water or broth for every 1 cup of millet, and a pinch of salt. Bring it to a boil, then lower the heat, cover, and simmer gently for about 15 minutes. Once the liquid has absorbed, remove it from the heat and let it sit, covered, for another 5 minutes. Fluff with a fork before serving.
  3. If you’d rather a creamy porridge consistency, increase the liquid to 3 – 5 cups, and cook for 20 – 25 minutes. In either case, there’s no need to pull out your pressure cooker, since it’s a breeze to make on the stove top, even without soaking in advance, like many harder grains would require.

Millet Polenta with Beefless Stew

Millet: The Whole Enchilada

Reinvigorated by the fresh inspiration that only a 5-pound bag of Grand Teton Ancient Grains millet can provide, my head was spinning with possibilities. What about millet-stuffed cabbage, peppers, or zucchini? I though I was being creative with a truly ground-breaking experiment, but in fact, someone beat me to the idea of making millet-based vegan cheese. Instead of driving myself crazy with the endless possibilities outstretched before me, it all clicked when I wasn’t trying to be remotely innovative. I was just tired, hungry, and thought “millet skillet” would be fun to say.

Simmered in enchilada sauce alongside a battery of sautéed fresh vegetables, this Enchilada Millet Skillet gives you the full sabor of the Mexican specialty, all in one pan. Forget about rolling tortillas and start setting the table, ASAP, because this beauty will be done in roughly minutes. Any dish instantly becomes more appealing when smothered in melted cheese, making this a surefire way to get a hearty helping of millet into your regular meal plan rotation.

If You Will It, You Can Millet

Millet defies the odds. Once revered, then relegated to birdseed, its star is beginning to rise once again. In a time when resilience, sustainability, and nutrition matter more than ever, millet checks all the boxes. Finding its way back onto our plates with renewed vigor, it brings with it centuries of history and endless possibilities for the future… Especially, for your next mouthwatering meal.

Continue reading “Millet-ary Precision” →

Hannah (BitterSweet)7 Comments