Tag: recipe

Wine Not?

Does the moon have an identity crisis, or does it simply have a more fluid sense of self? Not only does it change names every month, but sometimes it goes by multiple names at the same time. Each full moon is known for different attributes of any given season, based on Native American and Colonial tradition. It all makes good sense; September gives rise to the Harvest Moon, as abundant harvests come to fruition.

That’s not the end of the story, though. This very same moon also answers to Corn Moon, Song Moon, Hungry Ghost Moon, Barley Moon, and Wine Moon, among many others. Given how many unique facets of the autumnal equinox there are to celebrate, especially in the Pagan tradition of Mabon (AKA Witches Thanksgiving), it makes good sense that there would be many layers of meaning to derive from such a rich source of inspiration.

Given the conventional approach to focus on the overall harvest, profuse with squashes, apples, and root vegetables galore, I’d like to shine a light on one of the less common September moons. Let’s raise a glass to the Wine Moon, beyond biodynamic farming methods, in the Celtic tradition.

Although this phase marks the time of year when grapes are plucked from their vines, crushed, then stashed away into casks, modern farming has given us the gift of instant gratification. Thus, we can imbibe, or better yet, churn out a sweet ode to the new moon. It’s certainly not getting much cooler yet, so the Mulled Wine Sorbet from Super Vegan Scoops! is a refreshing way to enjoy the heady aroma of citrus and spice, better than merely served over ice.

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Hannah (BitterSweet)2 Comments

Pearl-Clutching

“Love at first sight” strikes me as a concept only suited for works of fiction, but I do believe in inspiration at a glance. Perhaps that’s somewhat related?

First Generation by Frankie Gaw

Flipping through First Generation by Frankie Gaw, that’s all I could think of as every photo and word seemed to leap from the pages. A mixture of traditional and contemporary takes on Taiwanese cuisine, it speaks to me like a heartfelt love letter, not some quick fix compendium of semi-homemade meals. Crafted with such care, it’s about more than recipes. It’s about the people and places that make them so special, the memories attached to them that add more flavor than any spice or seasoning.

Grandma’s Pearl Meatballs

This isn’t a book review, mind you. I could never do proper justice to all this one has to offer. Instead, it’s my own response to such a fearless, passionate muse. Filled with poetic, immersive descriptions, you can easily picture the scene to experience the emotions, not just the flavors, behind every dish. That’s what really drew me to Grandma’s Pearl Meatballs, a humble yet visually stunning mixture of protein and grains. By coating the morsels in soaked rice before placing them in the steamer, you get a similar effect to a rice paper wrapper, but with more heft and nuance.

What Is Jade Pearl Rice?

The first thing I thought of was the lustrous, pearlescent jade bamboo rice in the pantry, which inspired a greener corresponding interior, too. This short grain rice is infused with bamboo extract, tinted light green by the chlorophyll. Some say it has a subtle vanilla taste, although your mileage (and perception) may vary. At least, it’s very pretty, providing excellent inspiration for an unconventional departure from the printed text.

Jade Pearl Meatballs

Naturally, the “meat” of these balls comes from white beans, bound lightly with white chia seeds to retain a moist, juicy, and soft interior. Cabbage is replaced with spinach for deeper emerald green hue, but the essential aromatics remain the same. It’s definitely not the recipe as intended, but the creamy and subtle bites are a delightful departure from the usual dumpling or meatball. They belong in their own category of deliciousness.

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Hannah (BitterSweet)7 Comments

Pink of Perfection

Apples get all the attention on Rosh Hashanah, drizzled and dipped in honey to ensure a sweet new year ahead, but they’re not the only fruits of note for the occasion. Pomegranates also hold special significance, representing abundance and fertility; blessings that go a bit deeper than simple sweetness, if you ask me.

This year, multiply your mitzvot with Pink Pomegranate Challah, a brilliant round loaf with crisp arils woven into every slice.

There are HOW many seeds in a pomegranate?

Jewish lore has it that each pomegranate contains 613 seeds, which is exactly the number of Mitzvot, or commandments, given in the Torah. Scientific accuracy notwithstanding, it’s a compelling reminder of the multifaceted principals that go into leading a full life, through the good and bad.

Why is it the best challah recipe around?

For Rosh Hashanah, the traditionally straight plaited strands of bread curl into a rounded loaf instead. The round challah is often interpreted as a representation of the cyclical nature of life, the cycle of the year, and the continuity of creation. Especially important for this particular holiday, it’s a reminder of the passage of time and the opportunity for renewal that comes with each new year. The circular shape is also seen as a symbol of unity and completeness, as there is no beginning or end to a circle.

What does pink challah taste like?

Okay, enough mythology- Let’s get back to reality. Here we find a pillow-soft, buttery bread, tinted Barbie-pink with pitaya puree. The fruit puree doesn’t add any discernible flavor, but a subtle sweetness that plays off the vegan honey or agave beautifully. Tart bites of toothsome pomegranate arils balance it all out with an irresistible crunch.

It’s the kind of bread that needs no toppings or accompaniments, but of course, there’s nothing like a generous schmear of vegan butter or cream cheese to make it really shine. It’s a party anyway, so you might as well go all-out with a sprinkle of extra pomegranate arils and an extra touch of your favorite sticky sweetener.

Is there extra meaning behind a pink challah?

What I love about Judiasm is how that it’s open to modern interpretation, as a fluid, evolving concept. Thus, I’d like to add to the legend and lore to say that a pink challah is also meaningful, symbolizing hope, positivity, and optimism for the new year ahead. Furthermore, the color pink is also commonly linked to emotions like compassion and love; by incorporating a pink challah into the Rosh Hashanah meal, you can silently express a desire for the coming days to be filled with love, kindness, and strong connections among family and friends.

Shanah Tovah (שָׁנָה טוֹבָה), one and all.

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Hannah (BitterSweet)3 Comments

There Goes My Gyro

Equal parts spectacle and street food, gyros are impossible to ignore. Spinning on a spit like a wind-up ballerina, glistening from the heat of an open flame, you may smell it before you see it, but the sight is positively mesmerizing.

The name itself comes from the Greek word meaning “turn” or “circle,” referring to this unique cooking method of continuous motion. Around and around it goes, edges caramelizing and crisping with each revolution. Periodically, as orders flow in, the pit master skillfully shaves paper-thin slices from the kebab, exposing the more tender meat within, beginning the process anew.

Make It Meatless

Before my fellow vegan and vegetarian friends recoil in horror, fear not: You can enjoy those same rich, highly seasoned prime cuts at home, without the meat, rotating spit, or perilous open flame.

Mushrooms Over Meat

Traditionally made from lamb, beef, chicken, or even pork, it’s a clear case where the actual protein in question is far less important than the herbs and spices involved. Especially when you layer in fresh vegetables and creamy tzaziki for serving, the entree could be made of pretty much anything. Enter: Sugimoto koshin shiitake mushrooms.

Renowned for their intense umami flavor, these mushrooms add a depth of taste to the gyro that’s hard to beat. Drying the shiitake mushrooms concentrates their flavor, resulting in a rich, savory, and remarkably meaty taste and texture. Koshin in particular are ideal for this application since they’re broad and flat, just like the delicate shavings of fresh gyro meat.

Serving Suggestions: Be Your Own Gyro

The beauty of the gyro lies in its versatility. Keep it simple or go all out; you won’t be disappointed even if you just go to town as is, no garnishes or accompaniments required.

  • Classic Greek Style: Layer the seasoned, air fried shiitake mushrooms in warm pita bread, accompanied by crisp lettuce, juicy tomatoes, sliced onions, and a generous drizzle of tangy tzatziki sauce. It’s a classic for a reason!
  • Gyro Bowl: Create a wholesome gyro bowl by arranging a bed of fluffy quinoa, rice, or couscous, topped with the shiitake mushrooms, cucumber ribbons, pickled red onions, and a dollop of hummus. A squeeze of lemon adds the perfect finishing touch.
  • Mediterranean Wrap: Swap the pita for a whole wheat tortilla or lavash and fill it with your favorite gyro ingredients, along with some roasted red peppers and olives for contrast.
  • Gryo Hummus: Layer tender shiitake gyro on top of creamy hummus and serve with pita chips or cut veggie crudites for an instant party starter.

Hella Halal

With its roots firmly planted in the Middle East, the protein in question has historically been halal, but that’s not always the case anymore. For the concerned eater, swapping the mystery meat for shiitake mushrooms is a foolproof approach to ensure you’re avoiding a meal that’s accidentally haram.

What’s more, Sugimoto shiitake in particular are certified kosher AND organic on top of that. When serving a diverse range of discerning eaters, it’s the ace up your sleeve for an incredible meal that everyone can enjoy.

Indulge your senses with plant-based gyros, made effortless in an air fryer for your busiest weeknights or more elaborate celebrations. They are, quite frankly, a vegan masterpiece, celebrating the rich history of the Greek gyros while showcasing the incredible flavor of shiitake mushrooms.

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Hannah (BitterSweet)6 Comments

Oat-standing Granola

Great granola is a timeless staple.

Always humble, all it takes are some oats and creativity to make a treat that suits all cravings, needs, and constraints. When you hit upon a formula for thick, resoundingly crunchy clusters, gently kissed with sweetness, you won’t soon forget it. That’s why I still think of the granola by Belinda Leong from b. patisserie. Though not naturally vegan, I recall she created a special, secondary version to accommodate while working an event in San Francisco, so many years ago.

Was I the photographer? Prep cook? Stylist? Was this an awards ceremony? A press event? A cooking demo? I honestly can’t recall. The actual event has become lost in the morass of memories that blur and blend in my mind. What’s important is that I know this was the only vegan option there, so naturally, it captured my attention.

Exhibiting remarkable balance for such a simple breakfast treat, it’s the attention to detail that amplifies flavors and textures beyond their simple beginnings. Remarkably light, airy, shatteringly crisp, the texture is really what makes it so special. It’s otherwise a simple affair, accentuated by toasted sliced almonds, making it buttery like a delicate almond croissant. Notes of toffee, caramel, and malt intertwine, crafting a taste sensation that could just as well top an elegant parfait or sundae. Granola isn’t just for breakfast anymore.

Make It Your Own

Adapted from the recipe found on Food & Wine, this essential formula is ripe for experimentation.

Consider adding any of the following, to taste:

  • Dried fruits, like raisins, chopped dates, cherries, blueberries, or chopped apricots
  • Seeds, like pepitas, sesame seeds, sunflower seeds, or chia seeds
  • Spices, like cinnamon, ginger, nutmeg, black pepper, allspice, or cloves
  • Chocolate chips or chunks
  • Coconut flakes or shreds

Some easy ideas for substitutions include:

  • Instead of almonds, swap out part or all for pistachios, cashews, pecans, or walnuts
  • Instead of brown sugar, use date sugar or coconut sugar
  • Instead of vegan butter, use coconut oil
  • Instead of maple syrup, use agave nectar or vegan honey

If this granola looks incredibly simple, even basic, you’re not wrong. As a celebration of quality ingredients and the skill it takes to bring the best out of each, that’s part of the appeal.

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Hannah (BitterSweet)5 Comments

The Ultimate Lasagna: A Make-Ahead Miracle

Scrolling through my mental Rolodex of meals that are quick, easy, and just the right balance of healthy and comforting on a hectic day, lasagna is typically not at the top of that list. It’s high time we changed this.

Make Ahead Lasagna

Neatly contained in a spacious baking dish, lasagna is the ultimate pasta casserole that can be made in large quantities to be enjoyed many times over. One batch could feed a small family for days, or a single person for weeks, when stored correctly. Either unbaked or ready to serve, you can stash it in the fridge or freezer with no degradation of quality; a huge feat considering how many store-bought options turn out.

Never settle for mushy noodles swimming in watery, sweet sauce ever again! Gentle people, we can rebuild it. We have the technology. We have the capability to build the world’s best plant-based lasagna. Better, easier, tastier.

Tips For Success

It’s not so much technique that determines the outcome of this recipe, but the ingredients themselves. No cooking experience necessary, anyone can pull off this culinary feat with the right components.

  • The lure of no-boil noodles is tempting, but you must resist! Since they sit immersed in sauce for so long, they’ll have long passed the point of al dente and gone straight to mushy by the time you set the table.
  • Quality marinara is crucial. It plays a huge role in flavoring the whole dish, so if there was ever a time to splurge on the good stuff, this is it. Normally I’d make the case for starting from scratch, but for a quick fix meal, it’s okay to take an assist.
  • NEVER get anything less than the best tofu, AKA Hodo Organic Extra Firm Tofu. It’s rich, dense, and has a unique, subtly savory taste that allows it to transform into both meaty protein and creamy ricotta in a snap. While some may look at the pasta as the backbone of lasagna, it’s the filling that really lays down the foundation for flavor. Accept no substitutes for the best results.

Ideas for Adaptation

The beauty of a tried-and-true lasagna recipe is that it allows room for adaptation. Make it your own with any of your favorite herbs, spices, vegetables, and proteins without throwing off the delicate balance. Every batch can be a little bit different, and thus never boring, no matter how many times it’s on the dinner menu.

  • Seasonings: Italian seasoning, featuring basil, oregano, rosemary, marjoram, and thyme are of course classic, but that’s not the only option here. Consider something a bit spicier, like Cajun or Creole seasoning, bright like lemon-pepper, complex like curry powder, aromatic like za’atar, and so on. The only limit is your imagination, and spice rack!
  • Vegetables: Use fully cooked vegetables so they don’t water down the filling as they cook. That means sauteed mushrooms, roasted red peppers, sun-dried tomatoes, grilled zucchini or eggplant, and more are all fair game. If you want to add greens, use frozen chopped spinach, kale, chard, or collard greens that have been thawed and very thoroughly drained; squeeze them really well to get all the liquid out.
  • Proteins: You’re already getting a ton of protein from the Hodo tofu ricotta, but in case you’re craving something meatier, you can beef up the filling, with all sorts of plant-based proteins. Saute your favorite meatless grounds before adding them to the marinara sauce to transform it into a hearty bolognese. If you’re focusing on more whole foods, try the same trick with lentils; red, green, or brown are welcome here! Even chopped up chunks of seitan or vegan sausage can add a satisfying meaty bite into every forkful.
  • Dietary Restrictions: Gluten-free? There are great gluten-free noodles on the market now, made from chickpeas, rice, corn, and/or lentils. Read labels carefully to find the best option for you.

Prep Once, Eat All Week

The creamy Hodo tofu-based ricotta, layered throughout strata of tender pasta sheets and robust red sauce, is fortified with cream cheese, thickening, stabilizing, and enriching it all at once. This simple trick ensures that you’ll have picture-perfect slices of lasagna every single time.

Best of all, it acts as insulation from ice crystals in the freezer, making it the ideal dish to make ahead, toss in the deep freeze, then heat and eat as needed. The tofu ricotta is so undeniably cheesy that it really doesn’t need the finishing flourish of vegan mozzarella on top… But then again, has there ever been such as thing as too much cheese?

Don’t answer that. Just pass the lasagna, please.

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Hannah (BitterSweet)7 Comments