Tag: legumes

Hip To Be Shared

Puffed snacks represent the pinnacle of junk food innovation and technology. No matter how hard you try, there’s simply no way to replicate that characteristically light, airy, yet impossibly crisp texture at home; trust me, I’ve gone through the ringer in my own kitchen, to no avail. Coated in powdered cheese of varying fluorescence hues, the salty morsels have been staining fingers since the 1930s but never gained much traction among the nutritionally conscious. That should come as no surprise, since questionable oils and highly processed dairy ingredients have long been the “best” that these salty treats could offer.

Hippeas is a new company set to change all that, turning away from the traditional corn base and towards one composed of everyone’s favorite legume: the chickpea.

Much more substantial than your typical puffed snack, each kernel boasts a sturdy, satisfying crunch, backed by impressive protein and fiber values. Unlike the Styrofoam whips of yore, one serving really will do… Although the tempting flavors might convince you keep munching.

Six unique seasonings offer a different taste for every craving. Cheese is the gold standard, the essential foundation of the puffed snack hierarchy, so the Vegan White Cheddar has very high expectations to live up to. While the overall effect doesn’t disappoint, it doesn’t entirely deliver either. Evoking the flavor profile of creamy mac and cheese, it will certainly scratch that savory itch, but an incongruous sweetness detracts from the experience. Simply put, they’re highly enjoyable, but would never fool an omnivore.

Where Hippeas shine is in their more creative offerings that make no allusions to imitation. Delicious within their own right as a completely unique snack, the Far Out Fajita was the stand-out winner by my account. Cumin and coriander ring clearest out of the seasoning melange, imparting a Tex-Mex vibe. Further munching evoked the flavors of crunchy falafel, which made me think they would pair brilliantly with a bold tahini dip.

Pepper Power presents a strong showing for the most basic option. Thoroughly flecked with ground black pepper, each bite provides a nice balance of spice and salt, creating a subtle warmth that doesn’t overwhelm. By contrast, Sriracha Sunshine takes a bolder approach, but falls far short of its scoville target. The initial taste is of vinegar, with a timid heat following quietly, slow to build up steam. Excess sweetness brings down the spice considerably for these morsels, but in the case of Happenin’ Hickory, that same quality creates a pleasing balance. Accented with tomato, onion, and garlic, the overall effect delivers the impression of barbecue sauce more than pure hickory smoke, but is highly munchable nonetheless.

For those with a sweet tooth, Hippeas has something for you, too! The taste of Maple Haze rings true for pancake syrup with subtle buttery undertones. Take a bag with you to the theater next time; I think they’d make delightful alternative to caramel corn.

The full line of Hippeas aren’t perfect across the board, but one thing is for sure: They’ve mastered the elusive ways of the puff, and taken the “junk” out of this particular junk food favorite. There’s a whole lot to savor if you stick with the top hits.

Hannah (BitterSweet)15 Comments

When In Rome

Rumblings about the latest legume superfood have been reverberating through the food scene for years now, but until lately, little proof could be found on grocery store shelves. Lupini beans (otherwise referred to as Lupine/Lupin) have been called the “perfect protein,” boasting even greater numbers than soybeans along with the full complement of essential amino acids. They’ve slowly begun to work their way into meatless meals, snack foods, and baking mixes, but few opportunities have allowed them to shine all by themselves. The main problem plaguing this humble bean is a natural bitterness that is very difficult to overcome. Prepared at home, they must be soaked, boiled, drained, boiled, rinsed, and boiled some more. Even then, pickling might be necessary to cover up any residual off flavors. Even worse, getting the process wrong isn’t just distasteful, but possibly poisonous. High levels of alkaloids can cause everything from dizziness to potential liver damage. That alone could scare off most reasonable eaters.

It’s not all doom and gloom in the lupini kingdom, though. Initially recognized for their nutritional prowess, they’re finally getting attention for their unique culinary potential as well. Brami has taken out their bitter bite and made it easy to enjoy them as a new kind of savory snack. Imploring us to “snack like a Roman” in reference to their Italian origins, it took a bit of modern technology to bring this ancient food back into relevance. Fully cooked and seasoned to enjoy much like edamame, needing no refrigeration and thus ideal for eating on the go- Although with my lack of grace, I’m not sure I could daintily eat them in public. It takes a bit of practice to gently ease the beans out of their tough skins without shooting them clear across the room.

The serving size might appear small, but it makes for a highly satisfying snack, indeed. These beans possess a very mild, slightly sweet and nutty flavor, accompanied by a firm, meaty texture. Of the four flavors, the garlic herb variety was my favorite, and likely the greatest crowd-pleaser of the batch. Overall mild and agreeable, the garlic flavor won’t put you at risk for dragon breath, but offers enough interest to entertain the palate. Chile lime is presented with equal finesse; tangy, warm spice accompanies the natural earthiness of the lupine without overwhelming it. This delicate balance can also be found in the bolder hot pepper flavor which dances with punchy seasonings that resist the urge to beat you up. Sea salt is for purists, but also seems ripe for additional creativity. Think of them as mixed nuts, capable of accommodating both sweet and savory tastes, and the sky is the limit.

I, for one, hope that the lupini bean continues to find new fans abroad. As a self-contained super food that genuinely lives up to the moniker, it’s hard to imagine a more versatile, tasteful option for healthy snacking.

Hannah (BitterSweet)19 Comments

The Impulse Buy

After walking for at least a few hours too long, it was like a little oasis in a concrete desert, where the quiet streets suddenly opened up and came to life. Bombarded by unidentifiable but delicious cooking aromas, colors and shapes of exotic produce, and people hustling about like busy worker bees in their hive, the Naschmarkt is no hum-drum little farmer’s market. Boasting fruits and vegetables that I had only seen in photos and videos previously, it’s truly a foodie paradise.

Easily entertained by just your average grocery expedition, I could have easily spent hours examining the seemingly endless lines of stalls, each hawking something different and unique, but not all members of our pack felt the same way, to say the least. Giving me the evil eye at every turn, my sister looked ready to bite my head off if I dragged her to yet another stand of boring old vegetables. Bored, tired, and without the same culinary inclinations as myself, she would have easily chosen to be just about anywhere else on the planet at that moment. I had to be hasty about this if I wanted any peace for the rest of the journey across Europe- And it is a pretty big place, after all.

So of all things, from the amazing array of rare edibles, it should figure that my impulse buy was of perhaps one of the least spectacular offerings; Beans. Yes, just dried beans.

But if you take one look at these beauties, you might just understand why. Speckled with black polka dots across their vibrant purple skins, I had never seen anything like them, nor did I even know what they were. Labeled as “Käfer Bohnen,” my most basic understanding of German cooking words only allowed me to understand that they were in fact ____ Beans. Enlightening, no? But I grabbed a bag of them anyway, planning to do more research once they were safely home.

Surprisingly little information about the käfer bohnen exists, but I could at least discern that it translates roughly to “beetle bean,” and cooks in about 1 – 2 hours after soaking. Good enough for me! Sadly, they do lose some of their violet hue after such a long, hot bath, but it’s a sacrifice worth making. Creamy on the inside but still possessing a firm bite, they are truly delightful little legumes.

To highlight this unique bean, I decided to pair them with blanched green beans, very lightly cooked so that they retain their crispness, and dressed simply in a German/Austrian-inspired vinaigrette. Other large, flat beans like broad beans or fava beans could probably make a fine substitute, but I will be quite sad when my little souvenir is all used up.

Yield: Serves 4 – 6 as a Side Dish

Bohnen Salat (Austrian Bean Salad)

Bohnen Salat (Austrian Bean Salad)

Highlighting a unique foodie find, the "beetle bean" is paired with blanched green beans, very lightly cooked so that they retain their crispness, and dressed simply in a German/Austrian-inspired vinaigrette.

Cook Time 2 hours
Additional Time 3 hours
Total Time 5 hours

Ingredients

  • 1 Cup Dry Beetle Beans (or Fava Beans, Broad Beans, or Butter Beans), Soaked Overnight
  • 1 Bay Leaf
  • 3/4 Pound Fresh Green Beans
  • 1/2 Medium Red Onion, Thinly Sliced
  • 1/2 Cup White Vinegar
  • 1/4 Cup Mild Vegetable Oil
  • 2 Cloves Garlic, Finely Minced
  • 1/2 Teaspoon Dried Dill
  • 1 Tablespoon Light Agave Nectar
  • Salt and Pepper, to Taste

Instructions

  1. First things first, get a big pot of water on the stove and bring it to a boil. Add in your soaked beans and bay leaf, and cook until tender but not splitting apart, about 1 – 2 hours depending on what bean you choose and how old they are. To save water, I blanched my green beans right in the same pot.
  2. Once the beans are just about done, add in the cleaned and trimmed green beans, and let them cook for just 2 – 3 minutes, until bright green. Drain and quickly plunge the beans into ice water to stop the cooking and preserve the color of the green beans. Discard the bay leaf, and toss in the sliced onion.
  3. To make the dressing, simply whisk together all of the remaining ingredients and pour them over the beans.
  4. Toss gently to coat, cover, and refrigerate for at least 3 – 4 hours before serving so that the flavors can meld. There will be a lot of excess dressing at the bottom of the bowl, but don’t cut back- It helps to cover more of the goods while they sit. Just drain the salad slightly before serving.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 204Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 5mgSodium: 282mgCarbohydrates: 22gFiber: 5gSugar: 8gProtein: 5g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

© Hannah Kaminsky
Cuisine: German / Category: Salads and Sides

Hannah (BitterSweet)48 Comments