BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Bowl Me Over

Even the auto-correct function on my phone knows me better than to suggest I might be a sports fan. After typing in a casual comment about the upcoming Superbowl, I glanced back to discover that, unbeknownst to me, the conversation had suddenly become about a “superb owl.” Thank goodness we have such advanced artificial intelligence to set me straight here, but now I’m unreasonably curious about what would make any average owl truly “superb.”

Technological tangents aside, it’s true that I have no intention of suddenly becoming a football aficionado. I am, however, quite passionate about a different sort of super bowl, born of a much more satisfying sort of culinary action, and with far less potential for full-contact injuries. In recent days I’ve shared two of these superlative bowl-based meals on Go Dairy Free that would be ideal for the cold days of February ahead.

When you’re craving a bite of comfort, few dishes can rival the universal appeal of mashed potatoes and gravy. This all-in-one Mashed Potato Bowl with Creamy Cashew Gravy is savory and deeply satisfying, layered with a mélange of seasonal vegetables and hearty plant-based protein. Best of all, each component can be prepped separately in advance and thrown together in short order.

Dressed in a stunning shade of lavender and studded with deep purple gems, it’s easy to see at a glance that this is no average potato soup. Thai flavors meld with unsweetened coconut milk in my Purple Potato-Eater Chowder to create a warming, soulful, yet remarkably delicate brew. Plain purple potatoes are responsible for the unmistakable color, although purple sweet potatoes could be swapped in for a richer flavor.

Whether you’re gearing up for game day or on the lookout for exceptional birds of prey this weekend, you’ll want these recipes on hand for some hearty, healthy eats. Hit the links for details!

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Bursting with Flavor

It was a warm summer day, just like any other, when I boarded a plane in Austin with a bomb in my luggage.

No, scratch that: Dozens, if not hundreds, of tiny little bombs, all packed neatly in my carry-on bag. Rest assured that security was no slouch, pulling me aside to examine the explosive contents, but still I slid through without much incident. Before I incite mass panic here, let me clarify that these bombs were only of the edible variety, bursting with energy and flavor, rather than actual firepower.

Returning home from a food-focused convention, I still felt like I was getting away with robbery, if not a greater crime of terrorism. Enjoy Life Foods had been one of the very few vegan sponsors and at the end of the event, unloaded nearly their entire supply of uneaten samples into my hungry hands. Yes, untold numbers of the brand new ProBurst Energy Bites were now mine to savor, if only I could transport them back across state lines. Though the physical weight was considerable, there’s nothing I won’t do for good food… Even if the x-ray results looked mighty questionable, and TSA cross-examination is never a fun addition to the travel agenda.

Think of the classic Larabar composition of a blended nut-and-seed bar but considerably less chewy, chop it up into bite-sized pieces, and drench the whole thing in chocolate, and you might get a vague idea of the goodness that goes into each little nugget. Each of the four flavors straddles the thin line that separates dessert from snack, pulling in impressive nutritional numbers while handily satisfying the most demanding sweet tooth.

Adventurous flavor combinations further distinguish these treats from the wide variety of energy bars already flooding the marketplace. Mango Habanero and Cranberry Orange are slightly less conventional pairings, yet there’s not a loser between them. SunSeed Butter offers nut-free peanut butter doppelganger, and my personal favorite, Cinnamon Spice, adds a balanced warmth to the dark chocolate foundation.

Although it seemed like an absurd haul at the time, guaranteed to last a lifetime for any reasonable snacker, it was a sad day when my supply finally ran dry. Thank goodness these bites are finally available for retail purchase– Especially if it means I won’t need to secretly smuggle them back home in bulk anymore.


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Steamy Secrets

It’s remarkable how the most ubiquitous, seemly mundane ingredients can be utterly transformed with a fresh perspective. For example, eggplants show up in nearly every culture, every grocery store, and every cookbook. For the wide range of varieties available across the world, accompanied by the distinctive palate of flavors that each locale prefers, there’s truly an eggplant preparation for everyone. Despite the abundance of options, it seems we’re drawn back to the same recipes time and again, sticking to the familiar for the sake of simplicity. That was certainly the case for me, which is why the promise of an all-eggplant cooking class held both intrigue and skepticism. What new was there to learn about this staple vegetable that I naively presumed had already divulged its culinary secrets long ago?

The one way I would never have attempted to cook an eggplant turned out to be one of the most revolutionary. Believe it or not, steaming these burnished violet nightshades created one of the most superlative eggplant dishes to hit my plate in years. Previously ignorant to this dramatic metamorphosis, the idea of steamed eggplant sounded about as appealing as stewed gym socks. On the contrary, the softened and shredded fruit is downright silky, luxuriously caressing the tongue with unexpected richness.

Hailing from China, this unsung hero of eggplant cookery comes to life with an impossibly creamy glaze of toasted sesame, soy sauce, vinegar, and a gentle kick of heat. Such complex flavors seem to contradict the simple procedure, but that’s the true beauty of this secret formula. This radical departure from the standard menu was right there all along, hidden in plain sight

Beijing-Style Steamed Eggplant with Sesame Sauce
by Chef Philip Gelb

2 Chinese Eggplants, Halved Lengthwise
2 Tablespoons Toasted Sesame Oil
2 Teaspoons Light Soy Sauce
1 Tablespoon Black Vinegar
1 Clove Garlic, Minced
1 Teaspoon Palm Sugar
1 Tablespoon Tahini
1 Tablespoon Chili Paste (Optional)
1 Thinly Sliced Scallion, to Garnish

Steam the eggplants for 10 – 15 minutes, until very tender. Meanwhile, combine all the remaining ingredients for the sauce in a large bowl.

Let the eggplants cool for a few minutes so that you can handle them comfortably, and then use your hands to tear them into long strips.

Toss the eggplants with the sauce and top with scallion. Serve immediately.

Makes 2 – 4 Servings

Printable Recipe


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Spread Hope

Once relatively unheard of in the US, the popularity of hummus has risen to astronomic new heights within the condiment hierarchy. Now rivaling longtime champions ketchup and salsa for top honors, it’s more noteworthy when you can’t find this beloved dip at any establishment selling food. No where is the craze made clearer than in the mainstream marketplace, where even corner store bodegas are likely to carry at least one or two brands. For that matter, there’s a good chance you can even scrounge up a package of the creamy chickpea puree at your local drug store, right alongside the emergency rations of plain saltine crackers and white bread. It’s impossible to escape, as if anyone would ever want to, but such an overwhelming abundance of options does make it challenging to weed out the winners and losers in the field.

Hope Hummus sets itself apart from the pack by blending up unique yet approachable flavors that offer a delicious departure from the average bean dip. Sure, there’s still the austere plain and garlic options for the traditionalist, providing a solid standby for the pickiest palates, but greater gustatory adventures await the more intrepid eater. Heat things up with Thai Coconut Curry or Sriracha hummus, or explore new territory entirely with sweet Dark Chocolate hummus.

Though I can’t claim to have experienced the full range of inventive combinations, it’s only a matter of time before I can hunt them down, since my initial experiences have proven so gratifying. Picking favorites is never easy, but I need to give a special shout out to the Kale Pesto hummus, which combines everyone’s favorite leafy green superfood with basil pesto, lending vibrant, fresh flavor to this coarse blend. Primed for any party platter, it also strikes me as a promising candidate for enlivening creamy pasta sauce or topping a bowlful of piping hot tomato soup. Speaking of hot, Spicy Avocado hummus lights a smoldering savory flavor with piquant jalapeno peppers, tempered by creamy avocado. Though not nearly a five-alarm fire, it certainly boasted a well-defined spice that would appease any heat seekers in the crowd.

In this booming category, surprisingly few variations can be found on the classic staple, despite increasing demands. Hope Hummus is one company clearly thinking outside the plastic tub while always emphasizing high quality, organic ingredients. For a quick fix snack, consider branching out and trying their fresh twists on hummus next time.


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Flying High on Plants

No one looks forward to being locked in an airborne tin can, strapped down at an unnatural acute angle for hours on end, and that’s to say nothing of the hoops to jump through to qualify for such abuse in the first place. Yet we all accept these offenses as the necessary evils of air travel; small, cumulative personal injustices that must be suffered for the prize of a new adventure. On the bright side, this mild form of torture makes the joy of arrival all the greater, if only for the relief that comes from getting out of that maddening contraption.

Every small pleasure found in this unpleasant process is thus magnified, savored with aplomb, in hopes of turning down the volume on the rest of that logistical cacophony. for this reason alone, it’s worth the extra hassle whenever I book a flight out of SFO, because that means I can at least find a good meal while waiting at the gate.

It’s true: There’s fresh, healthy, and satisfying food to be found in an airport! The Plant Cafe Organic lays claim to many outposts across the bay area, but ironically, this inaccessible, highly guarded location is the one I stop by most often. Every time, the only thing I ever want is a pile of delicious produce, and every time, the understated yet dazzling grapefruit and avocado salad delivers.

Thankfully, there’s no need to subject yourself to such pain for such gustatory gratification, nor schlep out all the way to that isolated airport terminal, either. It turns out that while the sharply unpleasant contrasts surrounding this small morsel of pleasure do enhance the experience to a degree, it’s even more enjoyable when eaten at leisure, sprawled on the couch at home, preferably clad in completely unflattering sweatpants and slippers.

Something about the acidic, subtly sweet citrus, creamy avocado, and crunchy macadamia nuts make this salad utterly unforgettable. Don’t just take my word for it, because I’m afraid I can’t do it full justice in a few short sentences. It’s just too good to fully explain in words. This simple, invigorating combination will brighten the darkest of post-daylight savings time evenings.

Avocado Grapefruit Salad

Macadamia Nut Dressing:

2 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
2 Tablespoons Lemon Juice
2 Scallions, Sliced
1/4 Cup Raw Macadamia Nuts
1/4 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper

Salad:

8 Cups Arugula
2 Cups Thinly Sliced Fennel
1 Large Pink Grapefruit, Sliced into Segments
1 Large, Ripe Avocado, Sliced
1/3 Cup Toasted Macadamia Nuts, Roughly Chopped
Salt and Pepper, to Taste

The procedure is pretty much self explanatory once you glance through the ingredient list, but here goes. Toss all of the ingredients for the dressing into your blender or food processor and puree on high, until creamy and completely smooth. Toss the dressing with the arugula and fennel, and divide the greens between 2 or 3 bowls. Top with equal amounts of grapefruit, avocado, and macadamia nuts. Sprinkle with additional salt and pepper if needed, and enjoy.

Makes 2 – 3 Servings

Printable Recipe


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Smooth-Talker (With a Matcha Giveaway!)

Making the leap from blender to bowl, smoothies are no longer strictly liquid nourishment. Morning, noon, or night, it’s time to put away the straws and break out the spoons. Acai bowls paved the way for this natural evolution, but smoothie bowls are entirely unique creations, free from the constraints of the typical toppings or construction. Browse through instagram for a few seconds, and you’ll see a full spectrum of colors, layers, textures, and sometimes even actual glitter fill your screen. These run the gamut from austere to more indulgent than chocolate custard, so as with most other edible art forms, the real struggle is finding a happy balance between the two.

For me, that means going green, but not in the predictable way. Kale, spinach, and collards alike are mainstays in my meals, but not in my blender. The green smoothie movement is one that i could never fully embrace, simply because I couldn’t rationalize adding ingredients that didn’t contribute positive flavors to the mix, but rather, unfavorable tastes that would need to be covered up or otherwise compensated for. Green is great, but when it comes to smoothies, matcha is always my favorite source.

Enthusiasts will agree that there’s no wrong way to enjoy this verdant powdered tea leaf, but many are missing out on matcha’s full flavor potential. Did you know that there are numerous different grades of the emerald superfood, which vary greatly in flavor and potency? Separated into three distinct categories, it may be difficult to suss out when it’s best to employ ceremonial matcha, culinary matcha, or any of the shades of green in between.

Contrary to my first naive assumption, it turns out that culinary matcha is not actually of lower quality, and in fact contributes a stronger tea flavor to baked goods, as it’s better suited to withstand the heat of the oven. Ceremonial grades possess greater nuances, best to sip, savor, and carefully contemplate. Each one tells it’s own story, so carefully calibrated through every step of processing, that no two batches will taste precisely the same.

If you’ve never experienced the glorious green joy that comes with the full spectrum of matcha, you’re in luck. Matchaworks offers three wholly unique options to keep you steeped in good taste from morning to night- Or whenever the caffeine wears off. Picking between the trio might seem like an overwhelming decision to make, but today, you may not have to. Matchaworks has generously offered to send one lucky reader a bundle of all their tasteful teas: Japanese ceremonial grade, ceremonial grade, and culinary grade.

You must be a resident of the US to be eligible for this gift, and don’t forget to get social! Interact with Matchaworks on Facebook, Twitter, Instagram, and Pinterest, and then hop on over to the OFFICIAL GIVEAWAY PAGE to make your entry count.

No matter how your brew or blend it up, green is always good when it means matcha!