Tag: meatless

Good Luck Potluck

Potlucks, both big and small, have the power to bring people together like nothing else. These communal feasts allow a true fusion of cultures, uniting culinary traditions to create a symphony of flavor on every plate. Unlike your average hosted dinner party or brunch gathering, it’s not just about the individual’s dining experience, but celebrating the full collective of flavors found within the community at large.

Beyond the food itself, potlucks allow an intangible magic to develop, fostering bonds and deepening relationships. These gatherings are not confined to rigid social structures or the formality of restaurant dining. Rather, they offer an intimate setting where the boundaries between host and guest blur into insignificance. It is within this egalitarian ambiance that strangers become friends, and acquaintances transform into confidants, all while savoring the fruits of their collective labor.

With that in mind, there are no wrong answers for the perennial question: What should I bring to a potluck? From the zesty chili that sets the palate ablaze to the velvety chocolate cake that seduces the sweet tooth, each dish tells a story, far more personal and revealing than a casual conversation. If you’re stumped, though, I do have a few foolproof suggestions.

What Makes a Good Potluck Dish?

To narrow down the options, my criteria for what goes on this list is more pragmatic than visionary. It’s always best to select a dish that:

  • Serves many, ideally 8 – 10 at minimum, or can be scaled up accordingly
  • Travels well, no matter the distance
  • Can sit at room temperature or is easy to reheat with minimal fuss
  • Quick and easy to prepare, because no one wants to spend any party stuck in the kitchen
  • Isn’t terribly messy to serve or eat

From snacks to desserts, here’s my cheat sheet for serving any group with style.

Continue reading “Good Luck Potluck” →

Hannah (BitterSweet)4 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

White Hot

Color is a critical indicator for how we approach food.

Color Psychology in Food

  • Green typically signals vitamins and nutrients, a healthy choice, and possibly grassy flavors.
  • Red often tells us what we’re about to eat is sweet, or ripe and rich in umami.
  • White, perceived as the absence of color, suggests a lack of taste altogether.

Bland, boring, devoid of notable nutritional value, white fails to elicit the same sort of instant hunger that a bold, brilliantly colored dish can.

Such a shame for what is actually a reflection of every color in the spectrum. White is the ultimate shapeshifter, concealing a world of different spices. That’s why curry, found in every brilliant hue under the sun, is a particularly dangerous dish to cloak in bright white.

Consider this recipe your newest painful pleasure. Introducing, curry of another color.

What Is White Curry?

Creamy coconut milk is a common base for curry, smoothing out the harsh edges of hot spices with a rich and cooling finish. Most are tinted with yellow turmeric, and/or red or green chilies, but there’s more than one way to add a fiery bite to your food. My unconventional white curry uses pale Hungarian wax peppers to bring the heat, along with tiny but mighty bird’s eye chilies, small enough to disappear into the stew without any visual impact. From there, only white vegetables and plant protein join the party. White button mushrooms add umami richness and Asian pears contribute a subtle sweetness that’s essential to the nuanced, balanced flavor profile, but there’s plenty of room for adaptation.

Ideas For Additions

Make this recipe your own and try all sorts of different vegetables instead! Think there aren’t enough white produce picks to keep things exciting? Think again. Consider the following:

  • Jicama
  • Potatoes
  • Daikon
  • Parsnips
  • Cabbage
  • Fennel
  • Kohlrabi
  • Lotus root
  • White corn
  • Navy or cannelini beans
  • White asparagus
  • Hearts of palm

Don’t count the “lack” of color on this dish as a red flag. The amount of heat concealed in that creamy sauce could set off alarm bells for the unprepared. Don’t forget to serve with plenty of white rice to soak it all in!

Continue reading “White Hot” →

Hannah (BitterSweet)7 Comments

A Happy Black Day

February 14th is widely recognized as Valentine’s Day, a time for love of all sorts to flourish. In response, March 14th is White Day, celebrated by some Asian cultures as an opportunity to give back to those who initiated the romantic gestured, traditionally split along gendered lines. This binary reciprocation is lost on me, but what I can appreciate is the following month, April 14th, that brings us Black Day.

What Is Black Day?

Black Day (블랙데이) is found only in South Korea, observed by single people that missed out on the previous two love fests. The name is a cheeky reference to those with loveless black hearts and their loneliness, as if the world’s population of unattached people are all deeply depressed by remaining independent. Rejecting this theory, I much prefer the implications it has for the traditional celebratory food: Black noodles.

What Are Black Noodles?

Jjajangmyeon (짜장면), thick wheat noodles with an inky black sauce made from fermented bean paste. Full of vegetables and either meat or seafood, it should go without saying that my rendition would automatically be inauthentic, but delicious as a wholly separate dish inspired by this tradition.

What Makes My Take on Jjajangmyeon Special

Beyond being plant-based, there are a few unique twists that make my recipe a unique spin on the Korean classic.

  • Food-grade charcoal creates that perfect pitch-black tint.
  • Fermented black garlic adds an extra layer of umami funk.
  • No added sugar prevents the sauce from the common pitfall of becoming too sweet.
  • Extra-chunky cuts on an abundance of vegetables makes for a much more satisfying, hearty meal.

What Are The Best Noodles for Jjajangmyeon?

Fresh wheat noodles are the best choice, but those can be tough to find outside of large Asian markets.

  • Dried lo mein are my top choice, with their squared edges and toothsome yet slippery texture.
  • Ramen noodles work as well for a springier bite.
  • Thick spaghetti can work in a pinch, though they’re my least favorite option, personally.

You don’t have to be single to appreciate a hot bowlful of these black noodles, and you certainly shouldn’t feel sad about it either way. As a prime opportunity to indulge in this savory comfort food, Black Day is always a bright spot on my calendar.

Continue reading “A Happy Black Day” →

Hannah (BitterSweet)3 Comments

Where The Buffalo Roam

No contest, buffalo wings are the painful pleasure most likely to make the MVP list at Super Bowl parties across the nation. From dive bars to family dinners, there’s truly no wrong place or time to put a wing on it. Cauliflower has somehow become the go-to alternative for vegan eaters, perhaps owing to their inherently neutral flavor, accessibility, or compact florets that hold on to that fiery hot sauce brilliantly. Whatever the reason, I’m here for it.

What Are The Alamo Drafthouse Cauliflower Wings?

Vegan Cauliflower Buffalo Wings were one of the hottest recipes to come out of the Alamo Drafthouse Cinema kitchens. The (no longer) secret formula was graciously released to starved movie-lovers in the early days of the pandemic. At least that’s one good thing to come from the initial lock down. Now, as they say, the show must go on. After a triumphant return, it’s absolutely a luxury to enjoy these spicy morsels from their place of origin, illuminated by the glow of the screen. Forget dry, stale popcorn; this is a substantial snack that could easily become the main event of the matinee.

That recipe is still a golden opportunity for innovation at home. Using the Alamo approach to kick-start the process, I daresay we can build an even better buffalo wing with just a little work.

How Can You Make Alamo Drafthouse Buffalo Cauliflower Even Better?

  • Replace mushy frozen cauliflower with fresh.
  • Cut the all-purpose flour with cornstarch for a crispier finish.
  • Add more savory seasonings to the flour coating.
  • Use any unsweetened non-dairy milk instead of soy for flexibility.
  • Make a more well-rounded, seasoned sauce than using just straight hot sauce.
  • Replace the thyme in the ranch dressing with dill, because who does that?

Granted, with all those modifications, it’s a substantially different recipe. To be frank, I find it very unlikely that the “real” version starts with frozen cauliflower in the first place, so maybe I’ve hit a better formula to come closer to the original, in an odd, roundabout sort of way. Regardless, it brings this vinegary, spicy snack to life in brilliant color. That should easily earn two thumbs up from the critics.

Continue reading “Where The Buffalo Roam” →

Hannah (BitterSweet)6 Comments