Can You Hack It?

The following text is an excerpt from my latest cookbook, Real Food, Really Fast. Get more speedy tips and tricks, along with over 100 delicious, lightning-fast recipes inside! Better yet, if you’re in the SoCal area this weekend, catch me at the California Vegetarian Food Festival on Saturday, September 29th, where I’ll be demonstrating my infamous Garlic Bread Soup. Come early to snag a seat, and come hungry for generous samples!

The single most important ingredient in any recipe can’t be measured in tablespoons or cups, nor can it be bought, borrowed, or stolen. That extra piece of the puzzle that most cookbooks fail to address is you, the intrepid cook, boldly venturing forth to explore new culinary territory. Anyone can read a recipe and it doesn’t take a classically trained chef to chop an onion, but there are certain steps that can be taken to speed through prep work in record time. To better prepare your vegetables, you must prepare yourself. Move with intention and a sense of urgency; know your next step before you get there to keep dancing through the routine with grace. That also means reading through each recipe from start to finish so there are no surprises halfway through the hustle.

Whether you’re a seasoned pro or a new cook, the following suggestions should help tune up your techniques to get food on the table faster than ever before.

  • Citrus: Always zest lemons, oranges, and limes first, before slicing or juicing. While they’re still whole you’ll have more surface area to work with, and a better base to hold so you’re less likely to grate your fingers at the same time. Then, to extract the most juice as possible, microwave for 10–15 seconds to gently warm, and roll them firmly against the counter to break down some of the cell walls before cutting in half and squeezing.
  • Garlic: Separate the cloves and give each one a sharp whack with the side of your knife to instantly loosen the skins. You should be able to pick the peel right off. Once cleaned, you can continue smashing and mashing them with the side of the knife, rather than the blade, to yield a quick, coarse paste that can be used instead of a fine mince.
  • Ginger: Don’t bother breaking out the peeler to remove the tough outer skin. Use a paring knife to shave away the exterior if needed, but better yet, buy very young, fresh ginger that doesn’t need to be peeled in the first place. In Japanese markets, this is referred to as “myoga.”
  • Cauliflower or Broccoli: Pare away the leaves and trim down the excess stem. Place the head in a large, clean plastic bag, and twist it closed. Bang the whole thing down on the counter repeatedly, stem-side first, to easily break it down into bite-sized florets.
  • Cherry Tomatoes: Instead of chasing around each tasty red marble and slicing them in half one by one, slash straight through a whole batch in one fell swoop. Place a generous handful between two plates and gently press down to keep them all stable and still. Use an exceptionally sharp knife to cut horizontally through the center to cleanly halve tomatoes.
  • Corn: Once cooked, shuck corn quickly by slicing off the bottom of the husk and simply pushing the ear out, leaving the messy silk behind.
  • Cherries (and Olives!): Don’t bother with a unitasking cherry pitter if you’re unlikely to use it more than once or twice a year. Place each cherry on top of an empty glass soda or beer bottle, and use a chopstick to poke out the pit, pushing it straight down into the bottle.
  • Non-Dairy Milk: Whip up an instant dairy-free beverage by simply combining 2 tablespoons of your favorite nut butter (almond and cashew are my favorite options, but sunflower, peanut, and pecan are also excellent alternatives) with 1 cup of water in your blender. Blend until smooth and use as is for savory cooking or baking, or add up to a tablespoon of sugar, agave, or maple syrup to sweeten it for drinking.

Why cut and chop with conventional techniques when you can hack your way to faster food prep? Some specific foods hold secret shortcuts that will leave traditional methods in the dust.

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Printed, Published, Imperfect

Every time a book is published, print set to dry and locked in place for all eternity, a certain number of errors and omissions are inevitably sealed in at the same time. Some are more egregious than others, but any blemish on a beloved manuscript is hard for any passionate author to accept. Luckily, it seems that nothing untoward was baked into the cake for Real Food, Really Fast, but what wasn’t included feels like a terrible personal failing that’s hard to accept.

Somehow, despite best scrupulous proofreading and tireless testing, my Samosa Gnocchi managed to miss the last call and got left behind on the digital cutting board. Though simple in their final format, those spicy potato dumplings went through the gantlet and back to achieve perfection, making it an even greater shame that they couldn’t join the party.

Luckily, it seems as though the book is on track for many more re-printings to come, and in the meantime, I’m happy to share these spicy morsels to celebrate such success. In fact, Real Food, Really Fast has been selected as a featured ebook until May 23rd on Amazon.com which means you can snap up a digital copy for the fire sale price of just $1.99. If you haven’t poured over these pages yet, now is your chance to do it on the cheap!

Samosa Gnocchi

Plain potato gnocchi are about as exciting as white bread, which is why they rarely showed up on my dinner plate before I considered that baseline as just a blank canvas to build upon. Fix them up with a pinch of curry powder, for example, and you could consider each starchy sphere as merely a naked samosa, stripped of its deep-fried pastry shell. Akin to dried pasta, packaged gnocchi make fast work of this preparation, lending a toothsome bite to each chewy orb. As a brilliantly spiced side dish that could complement a wide range of proteins or simple stews, you’ll never accuse this humble spud of being bland again.

1 (16 – 17 Ounce) Package Potato Gnocchi
1 Tablespoon Coconut Oil
1/3 Cup Full-Fat Coconut Milk
2 1/2 Teaspoons Madras Curry Powder
1/2 Teaspoon Garam Masala
1/4 Teaspoon Salt
1 Tablespoon Lemon Juice
1 Cup Frozen Peas, Thawed
Mango Chutney*, to Serve (Optional)

Bring a medium pot of water to a boil and pop in the gnocchi, using a spatula to gently break them apart. Cook just shy of al dente as the dumplings will continue to soften in the curry sauce. In some cases, this might amount to only 1 or 2 minutes in the water, so keep a close eye on the process and test frequently by poking the pieces with a fork. Drain and rinse with cold water to immediately stop the cooking process.

In a medium saucepan, melt the coconut oil over medium-high heat and add in the par-boiled gnocchi. Spread them out to cover the bottom of the pan as evenly as possible, and resist the urge to stir for about two minutes, allowing them to dry and very lightly toast. Separately, whisk together the coconut milk, both spice mixtures, and salt before pouring them into the pan. Turn down the heat to medium-low, mix thoroughly, and simmer for 1 – 2 minutes longer, until the sauce coats the gnocchi nicely. Toss in the thawed peas and serve with mango chutney on the side, if desired.

Makes 3 – 4 Servings

*There are more types of chutney on the market than there are days in the year, from creamy coconut to fiery habanero varieties, but one of my favorites is made from mango. You can pick up a jar of it at most grocery stores these days, but you can also throw together a quick version at home, if you have an extra couple of minutes to spare.

Quick Mango Chutney

1 1/2 Cups Diced, Frozen Mango
1/2 Cup Diced Tomato
1/4 Cup Diced Yellow Onion
1/4 Cup Golden Raisins
2 Tablespoons Lemon Juice
1 Teaspoon Ground Ginger
1/4 Teaspoon Ground Turmeric
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Salt

Place the mango and all ingredients in a microwave safe dish, stir well, and heat on full power for 4 – 7 minutes. The fruit should be softened, syrupy, and well-seasoned. This chutney will keep well if stored in an airtight container in the fridge for up to a week.

Makes 2 Cups

Printable Recipe

Irish Canons of Taste

What could be more Irish than potatoes and cabbage, when it comes to cuisine, at least? So beloved is the classic colcannon that it was historically greeted by song, praised for its simple, buttery charm. Although most frequently enjoyed during Halloween celebrations back in the olden days, today, this time-honored side dish has come to symbolize the culinary genius of the Emerald Isle whenever St. Patrick’s Day rolls around.

For a delicious twist on the Irish staple, mashed broccoli and cauliflower join forces with kale, cabbage, and horseradish in this harmonious family reunion. They’re all cruciferous vegetables, and all pitch-perfect when singing together as a modern ode to the old-fashioned spud. It will be hard to go back to plain old mashed potatoes once this fresh blend has graced your table.

Cruciferous Colcannon
From Real Food, Really Fast by Hannah Kaminsky

2 Tablespoons Olive Oil
2 Cups Stemmed and Chopped Kale*
2 Cups Shredded Savoy or Green Cabbage
3 Scallions, Thinly Sliced
1/2 Pound Frozen Cauliflower, Thawed
1/2 Pound Frozen Broccoli, Thawed
1/4 Cup Vegetable Stock
1 Tablespoon Nutritional Yeast
2 Teaspoons Freshly Grated Horseradish
3/4 Teaspoon Salt
1/8 Teaspoon Ground Nutmeg
Vegan Butter, to Serve (Optional)

Heat the oil in a large saucepan over medium heat. Add the kale and cabbage in handfuls, stirring until wilted down enough to comfortably accommodate all the green. Toss in the scallions and sauté for two more minutes to soften. Introduce the cauliflower and broccoli next, along with the vegetable stock. Cook for 4 – 5 minutes, until the vegetables are fork-tender.

Remove the vegetables from the heat and roughly mash with a potato masher. Add in the nutritional yeast, horseradish, salt, and nutmeg, stirring, folding, and mashing until the whole mixture is completely combined, creamy, and well-seasoned. Transfer to a serving dish and for an extra indulgent finishing touch, top with thick pat of vegan butter melting luxuriously over the whole mound.

Makes 3–4 Servings

*Quick Tip: You can even use frozen kale! Check your local grocery store’s freezer section, and you might be happily surprised about the abundance of prepared greens stashed away amidst the typical vegetable options. To keep things fresh and exciting, consider mixing up the greens; spinach is always a solid option.

Printable Recipe

Touring Like a Real Food Rock Star


Photo by Paul Marshall

One month since Real Food, Really Fast has been unleashed upon the world, the book has taken off like a rocket, with no signs of coming back down to earth anytime soon. Four previous cookbooks printed and published, still nothing could have prepared me for the sensation this new addition to the kitchen appears to have created. It’s been quite a trip, even in the span of just a few short weeks, to see the overwhelming enthusiasm with which my baby has been received. Words fail to convey the full extent of my gratitude to all of you who have embraced it so, because you are the single reason for this unbelievable achievement!

Strong sales are a wonderful marker for success, but the greatest victory for me is seeing those recipes actually going to good use in real life. Photos sprouting up all across social media have made my heart soar, proving that this collection is more than just a pretty paper weight. I’ve been sharing some sweet and savory morsels through my on-going book tour, but you guys are the real rock stars out there. In case you need any more evidence of that fact, just take a gander at some of the incredible posts that have come of this whirlwind adventure so far.

Starting on a strong and spicy note, Nava Atlas of VegKitchen shared the recipe for Instant Kimchi Noodle Soup; a perfect winter warmer for those early January days, and even now as temperatures remain bracing for much of the northern hemisphere.

Dropping by for a visit with Spabettie, Kristina shared not only the Black Forest Skillet Crisp, but followed that up with an encore performance by the Instant Kimchi Noodle Soup.

Spoiler alert: I already spilled the beans about Robin’s adorable and love-ly adaptation for the Hash Brown Waffles over on Vegan Dollhouse, but it’s so good, it’s worth repeating.

Super mamma and fellow author Stephanie Dreyer is next to host the book, flaunting a few favorites and sharing her experiences as a trusted recipe tester. She saw this project through from the beginning, cooking through successes and failures alike, so you can take her word to heart!

Next up, we make a stop over at World of Vegan, one of the best vegan lifestyle resources on the web developed by my good friend Michelle Cehn, with those now-famous Hash Brown Waffles, and readers seem to be positively eating them up.

Listen up! This next one is a podcast interview with JL Fields, vegan writer, culinary instructor, and all-around incredible human being. I could have chatted with JL for hours, but luckily she kept the conversation focused on Real Food, Really Fast, plus some extra tips and tricks for speeding up your old favorite recipes as well.

Dianne of Dianne’s Vegan Kitchen was kind enough to share one of my favorite dinners, Cashew Scampi over buttery spaghetti, along with a generous giveaway! I’m afraid the giveaway is now over, but that recipe is quite the prize all by itself.

Displayed in gorgeous photos by the amazingly accomplished writer and photographer Faith Gorsky, fan favorite Buffalo Butted Pecans have never looked more mouth-watering.

Traveling over to visit the Chic Vegan next, the heat is on with my recipe for Seitan Bulgogi. Dianne can testify that it’s both blazingly fast and flavorful!

Laying down another hot track for you audiophiles, I had the pleasure of sitting down with Winter Redd and Sharon Titus of the Hungry Squared podcast, of which I’ve been a longtime fan myself. We discussed veganism at large, quick cooking tips, and delicious inspiration.

Real Food, Really Fast makes the grade as a keeper according to the book report by Lisa of Lisa’s Project: Vegan. In addition to her official assessment, Lisa shares an interview with me along with those now famous Hash Brown Waffles.

Love was in the air on Valentine’s Day, and both VegNews and Fran Costigan had the same sweet idea. Peppermint Bark Meltaways are ideal for showing someone you care, especially if your significant other happens to be a chocolate fiend. Score some bonus points here by incorporating a touch of fresh mint for especially kissable treats.

Gena Hamshaw, a supremely talented author who recently released her very own compendium on healthy plant-based recipes, lavished praise upon the Falafel Fattoush Salad, which has never looked as beautiful as it does through her lens. Beyond that incredibly thoughtful review, you’ll want to hustle on over for her generous giveaway, going on now through February 23rd.

Now, there’s good news and bad news, although the subject is one and the same. Stunningly, unbelievably, the first print run has already sold out, so there will be a bit of a delay shipping out the next round of orders. Have patience! Delivery may not be as fast as the recipes within, but I promise it will be worth the wait. Meanwhile, you can still purchase the Kindle version for instant gratification at anytime.

This is all just the warmup act, with many more appearances soon to come, so stay tuned, and follow me on social media to make sure you don’t miss any more appearances online and in real life!

As thanks for your incredible support throughout this whole process, I’m thrilled to offer one very sweet bonus from Rodelle. On hopes of fueling a bit more real food revelry, I’m offering one reader a bundle of superlative pantry fodder that includes an 8-ounce container of cocoa, a 4-ounce bottle of vanilla extract, a 4-ounce jar of vanilla paste, and a 2-ounce organic chocolate extract, all of the highest quality like you would expect from Rodelle. For a prize of this caliber though, I’m going to ask you to do a little bit of extra homework. To enter, take a picture of a recipe you’ve made from Real Food, Really Fast, or a snapshot of the book that you’ve found on the shelves, and share it on any social media platform with the hashtag #RealFoodReallyFast. Tag me (@BitterSweet__) and log your submission on the entry form, where you’ll find many more options for improving your odds from there. Since the book is in such short supply, it’s fine you simply post an image of the cover pulled from the internet, too!

Rodelle Baking Bundle Giveaway





As always, keep it real, and especially really delicious!

Last-Minute Love Notes

It’s never too late to say I love you, especially when you can whip up an edible valentine that will make anyone swoon. That’s the beauty of Real Food, Really Fast. Designed to solve everyday mealtime dilemmas, it’s also a treasure trove of almost instant recipes, capable of creating last-minute romantic meals for two. If your love knows no bounds, there are plenty of sweet treats suitable for sharing with all of your crushes, too. For something truly special though, my thoughts drift to a surprise breakfast in bed.

Even without any advanced planning, you can rise to the occasion with a wake-up call sure to exceed your beau’s wildest dreams.

Photo by Robin Means of Vegan Dollhouse

As written in the book, the Hash Brown Waffles are already pretty special; combining the irresistibly crispy form of a waffle with the savory comfort of shredded potatoes, the quick cooking time was just a side benefit to this unconventional approach. Robin Means of Vegan Dollhouse turned this delicious flirtation into a burning hot passion by making hers in a heart shaped waffle iron, which struck me as an ideal presentation for today. She even went through the extra effort of grating fresh potatoes, boldly adding an extra minute of prep work- Now that’s true love, folks. Check her blog for that easy adaptation, or for all you procrastinators still figuring out your game plan, continue on for the original quick-fix formula.

Hash Brown Waffles

From Real Food, Really Fast by Hannah Kaminsky

Little more than piles of shredded potatoes, what separates superlative hash browns from the merely adequate hash browns all comes down to texture. Shatteringly crisp on the outside yet tender, even borderline creamy on the inside, it’s a fine balance that’s difficult to strike. Using a waffle iron instead of a standard frying pan maximizes the surface contact for a far more satisfying crunchy crust, while the enclosure allows the spuds to essentially steam from within, ensuring perfectly tender bites through and through.

1 Pound Frozen Shredded Potatoes*, Thawed
1 1/2 Tablespoons Vegan Butter or Coconut Oil, Melted
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

Before doing anything else, begin preheating your waffle iron. All models work differently so yours may take more or less time to reach a suitable temperature.
Squeeze any excess water out of the shredded potatoes if necessary before tossing them into a large bowl. Mix in the melted vegan butter or oil, salt, and pepper, stirring thoroughly to incorporate. Make sure that the shreds are all evenly coated before proceeding.

Lightly grease the waffle maker. Distribute the potato mixture equally between four waffle squares, covering the surface as evenly as possible while packing it in firmly. Close the lid and make sure that it locks to ensure full contact with the hash browns. Cook on medium-high for 5 – 8 minutes, until golden brown all over. Serve right away, while still hot and crisp!

Makes 4 Waffles

*You can also find ready-to-cook shredded potatoes in the refrigerated sections of some grocery stores, alongside prepared and packaged side dishes

Printable Recipe

Real Food in Real Life

Here we are, a day before the official release of Real Food, Really Fast, and it feels as though I’m already late to my own party. By some strange twist of fate or marvel of Amazon.com, copies started shipping weeks ago, way back in the depths of December amidst all the holiday madness that goes with it. My head hasn’t stopped spinning since then, and if you can believe it, we’re about to turn this steady buzz into a bold roar, all the way up to eleven.

Kicking things off with a casual sampling and signing, come meet me TOMORROW, January 16th for my first appearance at Nourish Cafe, 1030 Hyde Street in San Francisco, 11am – 1pm, where I’ll hand out tastes of the single most popular recipe among testers: The Buttered Buffalo Pecans. Crisp, nutty, spicy, and just a touch sweet, it’s no surprise that this simple snack turned into such a big hit overnight. One bite and you’ll be hooked too, but in case you’re not in the bay area, here’s a little sneak peek:

The big celebration happens on Friday, January 19th, with a menu of sweet and savory tastes straight from the book, along with an incredibly generous raffle of premium baking supplies furnished by Rodelle, a free copy of the latest issue of VegNews Magazine for every attendee, and perhaps most importantly, an evening of fun and revelry! On the menu are more of the greatest hits, including Millionaire’s Kale Salad, Thai Laab in lettuce cups, and Peppermint Bark Meltaways. Get your tickets here ASAP because space is limited, and because, well, I need to know how much food to cook. Small details, right?

I hope to see your lovely, shining faces out there soon! If you’re not nearby, don’t despair; I have many more book-related appearances on the horizon, near and far, so stay tuned for those details. Until then, keep it real[ly delicious.]