Tag: meatless

Devil in Disguise

Of all the pasta shapes in the world, which do you think is the worst, and why is it always angel hair? Meant to approximate the gossamer-thin strands of hair that only an angel could boast, such a divine name is entirely antithetical to its behavior on the plate. Let cooked noodles sit for just a second too long and all hell will break loose. Suddenly, those golden threads transform into bloated, tangled knots of dough. Gummy, gluey, supersaturated with sauce, it’s like they never even knew the term “al dente.”

Angel hair, AKA capellini, has never been my first choice. Nor would it be my second, third, fourth… I think you get the picture. It barely even registers on my hierarchy of pasta, and yet, I recently ended up with a box in my pantry. My trusty pasta maker went down at exactly the same time there was an apparent pasta shortage in local stores, so my choice was angel hair or nothing. Out of desperation, I said my prayers and tried to trust in fate.

One benefit to angel hair is that it does cook quickly; even more quickly than most manufacturers suggest. Start testing it after one minute at a full boil, leaving it on the heat for no longer than two. Then, overall success depends entirely on not just draining out the hot liquid, but then rinsing it in cold water. While this would be a sin for most noodles, stripping away the excess starch necessary for making rich sauces that cling as a velvety coating, it’s a sacrifice we must make for preserving any toothsome texture.

General advice is to pair angel hair with only the lightest, most delicate of sauces, such as pesto or plain olive oil. I’m sorry, but is an eternity in heaven supposed to be this boring? If we have to eat angel hair, I think it’s time we embrace a more devilish approach.

Seitan is the obvious protein of choice; what else is as wickedly savory, heart, and downright decadent in the right sauce? Speaking of which, this one is scant, just barely coating each strand while cranking up the flavor to full blast. There’s no need to drown the noodles in a watered-down dressing when this concentrated, fiery seasoning mix does the trick. Spiked with gochujang and smoked paprika, it glows a demonic shade of red, balancing out heat with nuanced flavor.

To embrace angel hair is to accept a more fiendish path to salvation. Don’t be afraid; a little seitan worship never hurt anyone.

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Hannah (BitterSweet)7 Comments

Skirting the Issue

Fashion is not my forte, but I do know a gorgeous skirt when I see one. My favorite sort is lacy, delicate, so sheer that it’s borderline risqué. Though short, it covers everything important and never rides up.

Of course, this skirt is best worn by plump vegetable dumplings. All it takes is a simple slurry to elevate average frozen pot stickers into an unforgettable appetizer or entree. Presented with the skirt-side up in restaurants, the paper-thin, impeccably crisp crust sets the stage for a symphony of textures and tastes. A few sharp jabs with any nearby eating utensil will shatter the brittle webbing, separating the dumplings below.

What is a dumpling skirt made of?

Some people insist that only cornstarch will work; others concede that any starch is equivalent. Many use simple all-purpose flour, while yet another contingent blend flour and starch to get the best of both worlds. Truth be told, there’s no wrong answer here. Everything goes, and everything produces equally delicious yet different results. Some create a more open lattice, some form a consistent sheet, some don’t get quite as crunchy, and some don’t brown. Experiment or just use what’s on hand until you find the crispy skirt with all the qualities you’re looking for.

Personally, I like to keep it simple with just one binder, but neither starch nor wheat get my vote. I prefer plain white rice flour for a crispy, fool-proof skirt every time. All you need is water for the liquid, though a touch of vinegar for flavor is a nice addition.

Want to make your own dumplings?

I love dressing up store-bought dumplings using this technique for a special yet easy weekday dinner. If you want to go all out and start from scratch, I have plenty of dumpling recipes to suggest:

Bear in mind that fresh, homemade dumplings won’t need as long to cook as frozen, so adjust the timing as needed.

Compared to most skirts on the market these days, this has a distinct advantage: One size fits all.

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Hannah (BitterSweet)1 Comment

Love Triangles

Samosa will always have a place close to my heart. As a baby vegan, before I knew how to cook anything more complicated than plain pasta, frozen foods were my saving grace. One of my favorites was a frozen samosa wrap, an American-Indian mashup of a beloved potato pastry. Gently spiced, golden mashed potatoes gleamed from within a whole wheat tortilla, dotted with tender green peas for an ideal toothsome bite. They could be eaten toasted, microwaved, or simply thawed, which suited my haphazard meal planning perfectly. Though not the most authentic introduction, it opened my eyes to the rich world of flavors unlocked by Indian cuisine.

From that time on, samosas were always my safe food when eating out. When friends or family wanted their tikka masala or tandori, I knew I could count on the humble spud to fill buttery fried pastries, and in turn, my stomach. Little did I know that the original samosas, introduced to the Indian subcontinent around the 13th century by traders from Central Asia, had nothing to do with the starchy staple. In fact, the original samosa was stuffed primarily with sauteed onions, ground meat, peas, spices, and herbs. Sometimes pistachios, almonds, or chickpeas might enter the picture as a nod to their middle eastern inspiration, but there was not a single potato to be found.

Wondering what I might have been missing all those years, I was curious to get a taste of this protein-packed variant. It would be easy enough to take a traditional recipe and swap in a hyper-realistic vegan beef substitute, but I prefer to start from scratch. Naturally, I’m building the flavor foundation with Sugimoto shiitake, minced finely to approximate the rich, savory flavor and chewy texture of minced meat. Crumbled tempeh carries that flavor with an equally umami, fermented base.

Building those layers of nuanced, harmonious, and craveable flavors starts with tempering spices according to Indian tradition, but certainly doesn’t end there. Japanese ingredients like soy sauce and shiitake create a truly irresistible taste sensation. Folded into flaky pastry triangles, there’s no better snack, starter, or entree around.

How can you make quick and easy samosa?

If you’re daunted by pastry dough, don’t worry. There are plenty of quick-fix solutions for that outer wrapping, such as:

  • Phyllo dough
  • Puff pastry
  • Pie dough
  • Spring roll wrappers
  • Burrito-sized flour tortillas

Alternately, you don’t need to create a crispy outer layer to contain all that meaty goodness in the first place. Other uses for the filling sans pastry are:

  • Bun samosa (sandwiched between fluffy hamburger or slider buns)
  • Pizza topping
  • Chip dip
  • Bolognese sauce

Want to make a healthier samosa?

Though they’re traditionally deep-fried, I like to pan-fry or shallow fry mine. You can easily cut down on the added oil and fat even further.

  • Air fry at 370 degrees for 15 minutes, flipping after 10 minutes, until crispy and browned on both sides.
  • Bake in a conventional oven preheated to 400 degrees for 20 – 30 minutes, flipping halfway through, until golden brown.

How can you serve samosa?

Like any properly constructed hand pie, samosa are designed to be eaten out of hand. Though brilliantly flavorful as is, it never hurts to add a simple dipping sauce, especially as a cooling temperature contrast to the hot pastry. My favorite options include:

If you’d like to create a well-rounded plated meal with samosa as the centerpiece, that’s a snap, too! Just add one or more sides:

  • Leafy green salad
  • Chopped cucumbers and tomatoes
  • Rasam (spicy tomato soup)
  • Lentil dal
  • Basmati rice

While the younger me might be horrified at the distinct lack of potato content, the older and wiser me knows better. Amplified by the natural umami of Sugimoto shiitake mushrooms, this is my new go-to comfort food. Being homemade gives it the edge over store-bought frozen options, no doubt, but the concept itself transcends such a simplistic view. Once you taste bite through that flaky, crisp pastry and tear into that decadently moist, meaty beefless filling, sparkling with a vibrant palate of bright spices, you’ll understand why it’s the staple food that changed Indian cuisine as we know it today.

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Hannah (BitterSweet)8 Comments

Dog Days of Summer

It’s hard to imagine a world without hot dogs. Such a critical touchstone in American culture transcends the boundaries of age, income, and upbringing. Everyone knows and can appreciate hot dogs on some level, even if they aren’t overt fans. Indeed, as variants on more highly seasoned sausages, the art of tube meat has been around for centuries, making a brief cameo appearance in Homer’s Odyssey, no less. The dog that we all know and love today, however, has only been around since the 1600’s, invented by a butcher in Germany.

Yes, this all-American staple, like so many others, is not American at all! It was imported with the immigrants making it and quickly became adopted as an affordable mealtime staple. Given their popularity, versatility, and the fact that they don’t actually resemble any animal known to mankind, I find it strange that vegan options are so lacking. There aren’t a ton of choices, especially in mainstream grocery stores. Quality has improved dramatically in recent years, but they’re still highly processed, and if you’re avoiding soy or gluten, you’re simply out of luck.

Homemade vegan hot dogs are a lot easier to make than you may think! My version only takes 10 minutes of steaming before they’re ready to grill. Unlike seitan, there’s no kneading, no blending, no fancy equipment at all. Humble chickpea flour is the high-protein, high-fiber base for our upgraded franks, making them gluten-free, too. A tiny pinch of xanthan gum lends just the right firm yet springy texture, not quite chewy, yet perfectly toothsome.

What defines a hot dog is not so much the base, but the seasonings. Some are more smoky, some are more sweet, but polls show that most people generally favor a balanced, beefy taste that’s slightly salty, and gently spiced, but not so much that you’d think of it as such. As with hamburgers, much of the overall experience comes from the condiments and toppings, which means that less is more when crafting the ideal meaty vehicle.

Maybe you can guess where I’m going with this by now. Sugimoto shiitake mushroom powder is the only ingredient capable of creating the perfect meatless hot dog dupe.

How is it possible that shiitake powder, made from 100% shiitake with no additives, fillers, or preservatives, could taste like anything other than mushrooms? It’s all about umami, which is simply savory, transcending the boundaries that would otherwise separate the plant and animal kingdom. So much of what turns off mushroom-haters is the texture, which becomes a non-factor when dried, ground, and integrated seamlessly into other foods. Used as seasoning in the dry hot dog mix, you only get a juicy, substantial bite, sealed with a kiss by the smoky sear of the grill.

Serving Suggestions

I like to keep mine classic, with minimal toppings piled into a soft white bun, but the beauty of a proper hot dog is that it can pair beautifully with an infinite variety of garnishes. Here are some ideas for servings your dogs in style:

  • Sauerkraut and mustard
  • Chili and cheese
  • Caramelized onions
  • Guacamole, pickled jalapeno, and salsa
  • Sliced tomatoes, relish, and shredded lettuce
  • BBQ sauce and vegan bacon

There are no bad choices here! Dress your hot dog like you would any sandwich; exactly as you please.

Make Ahead Advice

Hot dogs are classic party food. To feed a group, you don’t want to spend all day in the kitchen, which is why these are such a great option to prep ahead of time to simply heat and eat later.

    1. You can double, triple, or quadruple the recipe for a crowd, but you may need to steam them in batches. May sure you don’t crowd them in the steamer, so there’s room for the hot air to circulate around each one.
    2. Cool after steaming and store the hot dogs in zip top bags, squeezing out as much air as possible before sealing. You can store them in the fridge for 5 – 7 days like this, or toss them into the freezer to keep for at least 6 months.
    3. When you’re ready to serve, just toss them on the grill. If you’re preparing them from frozen, let them thaw at room temperature first, or defrost in the microwave.
    4. Leftovers can be stored in exactly the same way as the plain steamed dogs. You can reheat them in the microwave for 1 – 2 minutes, or toaster oven for 2 – 4 minutes, until hot all the way through.

Have You Tried Cooking with Hot Dogs?

Don’t forget, hot dogs can be so much more than a stand-alone entree. They’re an excellent source of protein with unlimited potential for use in other recipes. Some of my favorites are:

Other dishes that hot dogs would be great in include:

Hot dogs do seem like a natural pairing for a prime summer day, to be enjoyed in the sunshine with an icy beverage, perhaps after a quick dip in the pool. The good news, though, is that hot dogs never go out of season. Long after you bundle up the grill and winterize the yard, this recipe will still serve you well for the colder months ahead.

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Hannah (BitterSweet)7 Comments