Tag: recipe

Get A Cobb On

Salads shouldn’t just be a side dish or an after thought. Down with wilted iceberg lettuce and stale croutons! I’m all about those hefty, fully loaded meal salads that have tons of color, texture, and flavor going on. The classic Cobb is a good example of that, traditionally piled high with meats, cheese, and eggs. On top of my obvious vegan conversions, I wanted to take a more seasonal approach for a new, novel Autumn Cobb Salad.

Vegan Innovations

To start with the vegan adaptations, we can replace traditional proteins with plant-based alternatives that not only complement the dish but enhance it. Instead of crispy bacon, consider using pecans seasoned with a smoky flavor to provide that quintessential crunch. Hard-boiled eggs can be swapped out for hearty, diced potatoes, seasoned with sulfurous kala namak, which lend a satisfying creaminess without sacrificing substance. For the chicken, chickpeas are an excellent choice, adding protein and a nutty flavor that ties the salad together.

Seasonal Swaps

Seasonality is the secret ingredient that can transform an ordinary salad into something truly special. In this fall feature, pomegranate arils take the place of conventional tomatoes, infusing each bite with a burst of sweetness and vibrant color. Instead of the typical scallions or chives, opt for pickled onions. Their tangy crunch elevates the flavor profile and adds depth.

When it comes to greens, we’re turning to shredded collard greens instead of the usual lettuce. This hearty green not only provides a more robust texture but also aligns perfectly with the season’s bounty. Finally, rather than dressing the salad with traditional ranch, a maple-balsamic vinaigrette introduces a balance of sweetness and acidity, capturing the essence of fall in every drop.

Timeless Staples

Even amidst these changes, there are certain staples that remain unassailable. Creamy avocado adds richness to the dish, while a sprinkle of vegan blue cheese, store-bought or homemade, provides that unmistakable funk, rounding out the flavor experience perfectly.

Salad Days Are Here Again

Salads can be so much more than an afterthought. With a little creativity and a focus on seasonal ingredients, they can take center stage as a nourishing, satisfying meal. Say goodbye to the wilted greens of the past and hello to a vibrant, fully loaded salad that you’ll want to dig into all autumn long.

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Hannah (BitterSweet)5 Comments

Be Still My Bleeding Heart

Given that there are over 70 organs in the human body, each playing a vital role in health and wellness, a strikingly disproportionate amount of attention is paid to the heart. I could easily name 50 songs about hearts off the top of my head but only one about the pancreas. Don’t even get me started about the number of idioms and common heartfelt sayings.

I’ve personally been told that I have a good heart, a kind heart, and a big heart, but I can assure you, it’s completely unremarkable, no different than anyone else’s. Here, let me show you.

Eat Your Heart Out

They say that vegans can’t be cannibals but it’s all about consent for me. I’d happily offer my heart on a platter to the right person, and that’s certainly not cruel. Perhaps I show my love differently than most? At least I make my affection obvious.

Grand gestures aside, my heart really is delicious, if I do say so myself. Velvety braised red cabbage, shallot, and apple intertwine in a sweet and savory gel, firm and sliceable, perfect for serving atop a leafy salad. Whole fennel and coriander seeds add a bright, aromatic kick, of course, but also a delightfully unsettling crunch every now and then.

Bloody Good

Beets are great for reducing blood pressure, don’t you know? Perhaps that explains this blood red beet velouté running through my veins. Buttery, silky smooth, with ample umami and a surprising kick of spice, it’s rich enough to spoon up like soup. In fact, a double batch of blood with diced heart would make for a delightful hot stew.

Eat To Your Heart’s Content

Perhaps the heart looms large in our imaginations because it’s actually this delicious, and we’re all just afraid to find out. Well, here’s your chance: Indulge your darkest desires and serve yourself a hearty portion. I promise you’ll love it.

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Hannah (BitterSweet)3 Comments

Adventures In Bread

Can something without yeast or flour really be called bread? Though it sounds like a trick question, the answer is unequivocally yes. The Life-Changing Loaf of Bread by Sarah Britton lived up to its name for fervent fans while redefining what bread could be. Popularized about 10 years ago by one Josey Baker under the moniker of “Adventure Bread,” it’s little more than a cohesive slab of nuts, seeds, and oats. The ingredients read more like granola than bread, but I’m getting ahead of myself here.

Time-Honored Traditions

Adventure Bread is nothing new. Nutrient-rich bread crafted in this same spirit has been a staple in many cultures for centuries. Providing a long-lasting source of energy and nutrition, they were the lifeline for hardworking folks from all walks of life. One notable example is the traditional German Vollkornbrot, a whole grain rye bread that is dense and packed with seeds. Similarly, Scandinavian countries have their own versions of dense, seed-filled breads, such as rugbrød in Denmark. These breads were not only nutritious but also had a long shelf life, making them ideal for long journeys and outdoor activities.

No Gluten, No Problem

Modern dietary preferences are well-suited to such a hearty loaf, being naturally gluten-free and vegan. The secret ingredient here is psyllium husks, which naturally bind these otherwise disparate elements into a dense, sliceable, and toothsome treat. Found in the supplement aisle, they’re wildly high in fiber and create a thick gel when mixed with water, much like the flax and chia seeds also found in this mix. Together, they create the glue that transforms assorted pantry staples into a unified, golden brown bread.

World Bread Day 2024

In honor of the 19th annual World Bread Day, I wanted to embark on my own baking adventure and make this lovable loaf even easier. For anyone still nervous about trying their hand at homemade bread, this is the foolproof starter recipe for you. There’s no kneading, no rising, no resting, and only five ingredients (or seven, if you count water and salt). Instead of measuring out separate nuts, seeds, fruits, and oats, just grab a box of your favorite muesli and you’re halfway done.

Venture Forth and Eat Well

For best results, let your loaf cool completely before slicing thinly. As the name would imply, it’s an ideal snack to pack for your next adventure, whether you go hiking, traveling, or just head-first into a long day at work. More convenient than a bowl of cereal, healthier than a pastry, and far easier than homemade sourdough, everyone can join in on this small side quest. Don’t be afraid to venture off the beaten baking path.

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Hannah (BitterSweet)8 Comments

Living La Vida Salsa

Saying that stuffed peppers are on the menu is about as descriptive as proclaiming that “meat” is for dinner. Given that there’s well over one hundred types of peppers large enough to be hollowed out and stuffed, having been cultivated across the world for millennia, you’ll start to get the picture before we even discuss fillings. Happily, that same undefinable quality grants stuffed peppers much of their staying power. No matter what else you have on hand, if there are peppers in the vegetable crisper, there’s a meal waiting to happen.

Spice Up Your Stuffing With Salsa

Inspired by the fruity, sweet and spicy interplay of Desert Pepper Peach Mango Salsa, this foolproof entree comes together with just 10 (or less!) ingredients. Boldly seasoned with a kick of heat, there’s already so much flavor contained in each glass jar that most of the work is done for you. Leaning into Tex-Mex territory, they’ll be right at home alongside tortilla chips, guacamole, or refried beans. Down-to-earth yet quietly spectacular, it’s the kind of quick-fix that wins rave reviews.

Stuffing Swaps

Forgot to go grocery shopping? Have a surplus to use up? Simply craving a change of pace? Take a note from the myriad stuffed peppers of yore and improvise freely. Consider this your blueprint to build upon and choose your own adventure. A few easy suggestions for adaptation include:

  • Use any rice you like; white, brown, purple, or a blend. In fact, any cooked grain like quinoa or millet would be great for a change of pace, too.
  • Trade the chili powder for taco seasoning. Add hot sauce if you want more firepower.
  • Instead of black beans, try pinto beans, lentils, vegan chorizo, rehydrated TVP, meatless grounds, or crumbled tofu.
  • Veg out by adding diced celery, carrots, zucchini, green beans, or anything else you like!

Winner, Winner, Stuffed Pepper Dinner

Bursting with juicy fresh flavor, this fully loaded swicy centerpiece is my entry for the inaugural Desert Pepper Blogger Recipe Challenge. You can purchase Desert Pepper Salsa products at Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, and Meijer. While it would certainly be nice to earn some prize money, the finished dish already tastes like victory.

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Hannah (BitterSweet)5 Comments

Eat More Eggplant

Eggplant is one of those ingredients that I love eating, but forget about for long stretches at a time. Invariable, I’ll see it pop up on a menu or food blog, vow to cook it more often, and then… Forget again. Forever relegated to the bottom of the produce bin, the last call at the farmers market, eggplant will never be the next viral trend. After considering my own eggplant negligence, I’m finding it’s more of a cultural disconnect than lack of culinary potential. Look no further than the Mediterranean countries to see the difference.

Turkish Delights

Though not native to Turkey, eggplants have been the guest of honor on Turkish tables for centuries. This isn’t just conjecture; 16th century Ottoman cookbooks boast over 140 eggplant recipes. That’s to say nothing of what home cooks may have adapted and improvised. Unlike the ubiquitous globe eggplants common in the US, Turkish eggplants are smaller and come in various colors, from lilac to deep purple. There are even white and baby green varieties. Less bitter than the seedy, bulbous giants we’re accustomed to here, they don’t need extensive salting, soaking, or additional prep. With fewer barriers to entry, it made me realize that perhaps my mental block is simply due to using the wrong type of eggplant all this time.

Get Stuffed with Karniyarik

“Karnıyarık” translates to “split belly” in Turkish, describing the way the eggplants are sliced open to create an accommodating boat for a savory stuffing. Traditionally deep fried and then baked, I see no need for all that oil—and heat—when twice-baked baby eggplants are every bit as luscious and tender. Starting with a classic sofrito, ground beef or lamb is typically the focal point for the simple stuffing, but I happen to think that Sugimoto Shiitakes beat that kind of meat any day. Gently simmered with seasoned lentils, it’s the kind of dish that will put eggplant back on the map, especially for plant-based people.

Karniyarik Vs. Imam Bayildi

Traditionalist would be up in arms, racing to argue that this is not karniyarik at all, but in fact, imam bayildi. They’re not entirely wrong; the latter is the historically vegan version, made without meat. However, I think of my rendition more as the former, since I wanted to replicate that same rich, hearty eating experience with homemade plant-based ground meat. Sugimoto Shiitake stems are the secret to creating that beefy texture and deeply umami flavor. Never toss the stems! They’re even chewier than the caps, which makes them such an ideal fit for making meatless grounds.

Love Your Leftovers

There will be a generous amount of filling leftover; that’s an asset, not a flaw! Consider it your next meal waiting to happen, since it’s ideal for stuffing any variety of fresh vegetables, such as:

  • Bell peppers
  • Tomatoes
  • Cabbage rolls

Or, using as a filling or topper for:

  • Burritos
  • Tacos
  • Salads
  • Rice bowls

That’s not all! If you add a binder like breadcrumbs and ground flaxseeds, this humble mixture can be transformed into:

Naturally, it’s fabulous as part of any dinner plate, acting as a complete entree or side dish, too.

Karniyarik: A Staple of Summer

Beautiful baby eggplants aren’t available all year round, unlike their oversized brethren. While you could always make this recipe with halved globe eggplants, the experience isn’t the same. As summer harvests reach their peak, now is the time to try something new. In fact, you could always bake karniyarik well in advance and then freeze it to enjoy a taste of summer anytime you want. Whatever you do, don’t make my same mistake: Cook more eggplant, now and often!

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Hannah (BitterSweet)5 Comments

Critically Panned

Don’t let anyone tell you that you can’t put noodles on bread. “It’s so heavy!” “That’s too unhealthy!” “Think of all that carb-on-carb action!” They may protest vehemently, but they’ll be wrong. Yakisoba pan has been a konbini staple since the 1950s, keeping hungry salary men full and fed ever since. Perhaps if convenience stores in the US could embrace the pasta sandwich, we would all be a bit better off.

Making The Case For Yakisoba Pan

Few other grab-and-go meals can beat that affordability, longevity, and satisfaction. Wrap these sandwiches up for school lunch, travel snacks, late night munchies; you name it. They’re every bit as comforting at any temperature or time of day. Typically, the noodles nestled inside are more like ramen noodles made primarily with white flour, but buckwheat soba makes more sense to me, given the name and added nutrition. Even if you splurge on the highest quality—which you should, given how much each component counts—you’ll still be able to feed an army on a budget.

Fun On A Bun

Think about it merely as yakisoba, AKA stir-fried soba noodles, packaged in an edible container. If you’d consider pairing garlic bread with spaghetti and meatballs, you’re already there. The soft hoagie roll yields easily to the earthy wheat noodles within, seasoned simply with soy sauce and sesame oil. Typically, there’s little more than a bit of pickled ginger for garnish on top, but I prefer to add some veggies for more texture and flavor. Any old frozen vegetable mix will do; the last thing I want to do is make this into a whole production. Yakisoba pan is simple, first and foremost. Add whatever you want and leave out what you don’t.

Newsworthy Noodles

Can we start a new movement that embraces bread as the vehicle for more foods? Yes, even MORE than we currently regard as acceptable, of which I’m aware there’s an extensive list. The fact of the matter is, there’s nothing that doesn’t work well as a sandwich, soba noodles included.

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Hannah (BitterSweet)4 Comments