BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Where There’s Smoke…

What does autumn taste like to you? Millions would likely respond with a resounding cry of “pumpkin spice” without a second thought, while others might venture down the less celebrated paths of chai, chili, apple pie, or perhaps speculoos. Happily, this isn’t a question we need to fight over. There are no wrong answers, nor any unsatisfying suggestions on this list. They all share one common thread, and that is a palate of bold, warm, yet utterly soothing spices. Colder days call for hotter dishes; succulent blankets to wrap around our tongues. While there’s never a bad time to ramp up the seasonings, a well-equipped spice rack comes in particularly handy around this time of year.

If asked the same question, I might hem and haw in my typically indecisive fashion, but in my heart I always know the answer immediately: Gingerbread is my everything when the temperatures drop and the sunlight wanes. Something about the combination of sticky dark molasses paired with the bite of ginger, belting out its sweet song along with a full cadre of spicy backup singers, makes it feel as though everything is right with the world, at least for those fleeting moments of indulgence. If it were lacking even one of those critical spices, the harmony would be thrown out of balance.

Even so, I can’t help but tinker. Lately I’ve been obsessed with smoky flavors, starting with a few innocent additions of smoked tofu and beets gracing my daily salads and quinoa bowls. Now I’m looking farther afield to the dessert course, finding little if any smoky sweets to experiment with. Clearly, this is a void that needs to be filled. I can think of no better candidate to step up to the plate, quite literally, than gingerbread. Smoky chipotle powder is right at home here, adding a piquant peppery accent to liven up the typical palate. Smoked salt was an obvious winner to continue the theme throughout each tender, sticky bite, and crunchy smoked almonds absolutely seal the deal. It might sound overwhelming in print, but there’s no denying the taste- It may be difficult to return to the same old gingerbread blend after adding a bit of smoke into the mix.

The primary push to explore the smokier side of dessert came from a call to action by Simply Organic and Go Dairy Free. They’ve invited a very talented team of bakers and food obsessives to spice things up with both sweet and savory recipes fit for dairy-free diets. To check out these submissions, vote, enter to win prizes, and find more exclusive recipes, visit Go Dairy Free.

Take your time to luxuriate in all the spicy possibilities out there. The good news is that this cake only gets better with age, as the flavors mingle and meld, over the course of a day or two. Don’t wait too long though; it may be hard for others to resist nibbling away at the edges, until not a single crumb is left. Trust me on this one.

Smoky Chipotle Gingerbread Cake

2 1/2 Cups All-Purpose Flour
1 Cup Smoked Almonds, Roughly Chopped
1/4 Cup Crystallized Ginger, Finely Chopped
2 Tablespoons Dutch-Processed Cocoa Powder
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Smoked Salt
1 1/4 Teaspoons Simply Organic Chipotle Powder
1 Teaspoons Simply Organic Ground Cinnamon
1 Cup Brewed and Cooled Coffee
1/2 Cup 100% Grade B Maple Syrup
1/4 Cup Molasses
3/4 Cup Pumpkin Puree
3/4 Cup Light Brown Sugar, Firmly Packed
1/2 Cup Olive Oil
1 Tablespoon Grated Fresh Ginger

Faux-Fondant Glaze:

3 Cups (3/4 Pound) Confectioner’s Sugar
1/4 Cup Water
1 Tablespoon Light Agave Nectar
1 Teaspoon Simply Organic Vanilla Extract

Preheat your oven to 350 degrees and lightly grease a 9-inch round cake pan; Set aside.

In a large bowl, stir together the flour, cocoa, baking powder and soda, salt, and spices. Mix well to distribute all of the seasonings throughout the dry goods, and double-check that there are no clumps.

Separately, mix the coffee, maple syrup, molasses, pumpkin, sugar, oil, and ginger until smooth. Pour the wet ingredients into the bowl of dry, and stir with a wide spatula to bring the two together. Being careful not to over-mix, stir just until the batter is smooth and not a second longer. Transfer the batter into your prepared baking pan, smooth out the top, and pop it in the oven.

Bake for 35 – 40 minutes, until a toothpick inserted into the center comes out clean- Perhaps with a few moist crumbs sticking to it but certainly not wet. Let cool completely before preparing the icing.

In a medium saucepan, combine confectioner’s sugar, water, and agave. Cook over low heat, stirring constantly, until it reaches 100 degrees. It won’t look very different from when you began, but should be thick enough to coat the back of a spoon. Turn off the heat and stir in the vanilla extract. Quickly pour the icing over the cake and smooth across the top and over the edges. It sets quickly so you want to work fast!

If time allows, this cake does get even better with age, so try to make it a day in advance for the flavor to really meld and sing. I don’t blame you if you can’t wait though; simply allow the glaze to set before slicing and serving, at least.

Makes 12 – 16 Servings

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Eat to the Beet

Well into my second decade of veganism, it’s difficult to imagine anyone turning up their noses at beets, even though I was once firmly in that camp, too. Dark and earthy, they’re a polarizing specimen that still divides many otherwise harmonious dinner parties. Somehow the haters always take me by surprise, no matter how many times I see the look of disgust pass their eyes upon the vaguest mention of these humble root vegetables. Perhaps they’ve simply never had beets prepared with the love and care they need to shine; a bit of coaxing and a slow oven transforms the beet into a sublimely sweet, tender delicacy, no matter what other spices are invited to the party.

I will forever fight to win over those who haven’t been properly introduced to the kinder, gentler ways of the beet. Golden beets are the gateway to greater beet appreciation; milder yet somehow brighter than their blood-red brothers, they positively glow on the plate.

Naturally rich and full-bodied, it doesn’t take much to dress up a gold beet. Salty, cheesy tofu feta draws attention to the beets’ striking sweetness, which is further accentuated by a spritely twist of citrus. Something so simple couldn’t possibly be so good… And yet it surpasses all expectations, especially for someone expecting that same old taste of “dirt” they associate with those much maligned vegetables. No matter how seemingly indelible the stain on one’s memory may be, these beets will leave behind only contented smiles, and perhaps a healthy new craving.

Stuffed Golden Beets

8 Small or 4 Medium Gold Beets
2 Tablespoons Olive Oil
1/4 Teaspoon Salt
1 Cup Tofu Feta, Crumbled, Plus More to Serve if Desired
1/2 Teaspoon Lemon Zest
1/2 Teaspoon Orange Zest

When selecting your beets, bear in mind that larger ones will be easier to work with, but they will take longer to cook. Smaller beets make for excellent appetizers while medium ones are ideal single-serving side dishes.

Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Lightly grease and set aside.

Remove the greens from the beets and reserve them for another recipe (like creamed greens or pesto.) Scrub them very thoroughly; the skins are thin enough that they’re entirely edible, but need a good cleaning first. Rub olive oil all over the outsides of the beets and sprinkle with salt before placing them on your prepared baking sheet, giving them plenty of space to breathe so that they cook more evenly. Cover with another sheet of foil to prevent them from browning too much.

Roast for 60 – 75 minutes, until fork-tender. Let stand until cool enough to handle, and then slice off the top 1/4 of each beet. Use a melon baller to hollow out the larger part, being careful to keep the outer walls intact. Save the innards for another recipe (try my Pistachio-Quinoa Pilaf!)

Crumble the tofu feta and toss it with the lemon and orange zest before stuffing it into the beets. Mound it up slightly, and replace the tops to mostly cover the filling. Return the beets to the oven for another 15 minutes or so, until lightly brown and warmed through. Crumble additional feta over the top if desired.

Makes 4 – 8 Servings

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Oktuberfest

Who had the baffling idea to name the annual German beer and food extravaganza “Oktoberfest” when the majority of the celebration takes place in September? Perhaps it was a subtle method of throwing outsiders off the trail of free-flowing booze, because it certainly does succeed in disorienting me every year. No matter how carefully I plan, I can never seem to hit this moving target with an appropriately timed blog post- Despite the fact that it’s actually standing still. Maybe that clouded vision is just all the alcohol talking.

On this, the last day of the month, I’m here to say that at last, victory is mine! Best of all, the festivities are officially sanctioned to drag on for at least another week, so you have plenty of time to get into the kitchen and whip this one up. You’ll want to revisit the recipe well beyond the scope of drunken revelries though, so make sure you keep it on file well beyond these ambiguous dates.

Dreaming of all the most comforting foods to help soak up a pint or two and inspired by the German theme, potatoes were an obvious base for a suitably hearty accompaniment. Tender potatoes are served warm, tossed with meaty “sausage” crumbles simmered in a bit of the golden elixir itself, contrasted by the crisp bite of tart green apple and the satisfyingly sour foil of fresh sauerkraut. A far cry from your Aunt Betty’s mayonnaise-soaked picnic fare, I hesitate to ascribe it the title of “potato salad,” because this autumnal melange is truly a different beast altogether. Celebrate the humble spud, don’t hide it in that gelatinous white goop! A simple mustard vinaigrette brings everything together, without weighing the dish down.

Teetotalers are welcome to replace the beer with vegetable broth, to no ill effects. Even if you can’t ever place Oktoberfest in the correct month like me, you can still celebrate Oktuberfest any time of year.

Oktuberfest Warm Potato Salad

1 Pound Yukon Gold Potatoes, Diced
1 Pound Baby Red-Skinned Potatoes, Halved
1/2 Large Sweet Onion, Quartered and Thinly Sliced
2 Cups Vegan Sausage Crumbles
1/2 Cup Sauerkraut, Thoroughly Drained
3/4 – 1 1/4 Cup Beer
1 Tart Green Apple, Cored, Quartered, and Sliced
1 Tablespoon Whole Grain Mustard
1 Tablespoon Red Wine Vinegar
1/4 Cup Olive Oil, to Taste
Salt and Pepper

Bring a large pot of water to a boil before adding in the potatoes. Simmer gently to prevent them from breaking up, and cook until fork tender; about 10 minutes. Thoroughly drain but do not rinse.

Meanwhile, in a medium skillet, combine the sliced onion with the “sausage” crumbles, drained sauerkraut, and 3/4 cup of the beer. Simmer until the beer has been almost entirely absorbed, the onions are tender, and sausage crumbles are warmed through. Add more beer as needed if it cooks down too quickly, to prevent anything from sticking to the bottom of the pan and burning.

Toss the sliced apple into a large bowl with the cooked potatoes and sausage crumble mixture. Separately, whisk together the mustard, vinegar, and oil before pouring the dressing in as well. Stir thoroughly but gently so as not to mash the potato pieces. Season with salt and pepper, to taste.

The potatoes will continue to absorb the dressing as the salad sits, so don’t be afraid to add an extra tablespoon or two of beer into the mix if preparing it in advance.

Serve warm or at room temperature, with a frosty mug of beer on the side for maximum enjoyment.

Makes 6 – 8 Servings

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On a Roll

Tender. Gooey. Buttery. Decadent.

The very best cinnamon rolls are defined by these words. They should be rich, no-holds-barred indulgences, dripping with liquefied cinnamon sugar and redolent of the eponymous spice. One bite should be enough to sustain an athlete for a day, and yet that seductive sweetness makes it impossible to leave a single crumb, no matter the size of the bun. The inevitable sugar rush and crash that follows is always worth the pain, but does it truly have to be that way? After one such an experience, head reeling and fingers still sticky, I couldn’t help but seek out a better option.

Clearly, I’m not the only one looking for that sweet satisfaction without such a deleterious impact. Pro(Zero), makers of my current favorite protein powders, have just unleashed a new Cinnamon Roll flavor, proving that you really can have your cake and eat it, too- Or, cinnamon roll, as it were. Naturally, I still had to take it one step further and craft a true baked rendition to bring the cinnamon-spiced concept full circle.

I’m not usually one to toot my own horn, but it needs to be said: These exceeded my wildest sugar-encrusted dreams. Soft, supple, and impossibly rich, these treats can roll with the big boys. They’re not sad imposters of the real that would necessitate a warning label of being “healthier” alternatives, but wholly gratifying desserts in their own rights. In sum: Toot!

Why reach for another dry, shrink-wrapped protein bar when you can have a luscious cinnamon roll instead? As far as I’m concerned, baked goods are the new health foods now.

Protein Cinnamon Rolls

Protein Dough:

1 Cup Plain Non-Dairy Milk
1 Packet (2 1/4 Teaspoons) Active Dry Yeast
3 Tablespoons Olive Oil
2 Tablespoons Light Agave Nectar
3 – 3 1/2 Cups White Whole Wheat Flour
1/2 Cup Pro(Zero) Cinnamon Roll Protein Powder
3/4 Teaspoon Salt

Cinnamon Filling:

1 Tablespoon Coconut Oil, Melted
1/3 Cup Coconut Sugar or Dark Brown Sugar, Firmly Packed
2 Teaspoons Ground Cinnamon

Cream Cheese Protein Icing:

1/4 Cup Vegan Cream Cheese
1/4 Cup Pro(Zero) Cinnamon Bun Protein Powder
2 Tablespoons Light Agave Nectar
1 – 3 Tablespoons Water

Heat your non-dairy milk in a microwave safe bowl for just a minute to warm, but do not bring it to a boil. Stir in the yeast and let is sit for about 5 minutes until frothy and active. Once re-awakened, pour the yeast mixture into your stand mixer, along with the olive oil and agave. Mix to combine.

In a separate bowl, whisk together the first 3 cups of flour, protein powder, and salt. Make sure that all the dry goods are thoroughly distributed before adding them into the liquid mixture. Beginning at the lowest speed, use the dough hook to slowly combine. Scrape down the sides of the bowl as needed to keep everything incorporated, until the dough forms a cohesive ball. If it still seems excessively wet, add up to 1/2 cup of flour. Bear in mind that the protein powder will continue to absorb liquid, so give it some time to fully hydrate.

Let the mixer continue to knead the dough for about 10 minutes, until smooth and elastic. You could also knead it by hand; just take 15 – 20 minutes to do so instead. Place the dough into a lightly greased bowl, cover with plastic, and let rest in a warm area for about 1 1/2 hours, until doubled in size.

Punch down the dough and turn it out onto a well-floured surface. Roll it out into a rectangle of about 14 x 18 inches. Brush evenly with the melted coconut oil. Combine the sugar and cinnamon in a small bowl before sprinkling the mixture over the entire surface. Starting from one of the shorter ends, roll the rectangle up as tightly as possible, pinching the seam shut when you reach the other end.

Use a very sharp knife to cut the roll into approximately 1 1/2-inch pieces. You can either bake them individually in lightly greased muffin tins or together in two 8-inch round cake pans. If baking them in groups, try spacing them as evenly as possible. You can begin preheating your oven to 350 degrees at this point, and allow the rolls to rise for 45 – 60 minutes before baking.

Bake for 25 – 35 minutes, until golden brown all over. Let cool completely before icing.

To make the icing, simply mix all of the ingredients together, stirring until completely smooth, adding more or less water depending on how thick you want the mixture. Less will give you something closer to a pipeable frosting, while more will create a thinner type of glaze. Bear in mind that the mixture will continue to thicken as it sits.

Makes About 12 Cinnamon Rolls

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This post was is sponsored by HPN Supplements, but all content and opinions are entirely my own.


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Neither Fish Nor Fowl

Contrary to popular belief, ceviche needn’t include any seafood to be considered “authentic,” or more importantly, to be considered delicious. One of many dishes with murky origins, it’s largely credited to the Peruvians, but it made its mark on cultures across all continents. If one were to look at the Latin etymology, it would simply mean “food for men and animals;” an ambiguous free-for-all with very little meaning other than the fact that it was, indeed, edible. Turning to Arabic, we see the foundation for “cooking in vinegar.” Persian would agree, going further to suggest that it was a “vinegar soup.” Sure, fish or meat was almost always invited to the party, but that doesn’t mean it was essential to the soul of the dish.

Scores of creative ceviches abound, plant-based and seasoned with a wide palate of different cultural perspectives. The most successful ones that I’ve come across take texture into account even before the flavor is considered, as backwards as that may sound. Few people realize just how much of the eating experience comes down to texture, which is why ceviche is a particularly fascinating preparation to experiment with. As long as it has a somewhat meaty yet springy texture that approximates something like shrimp or calamari, accompanied by a brightly acidic twang, you can craft a highly satisfying vegan rendition, no questions asked. Thus, upon biting into a fresh, juicy lychee, inspiration for a new approach struck me like lightning.

As the rest of the country starts hunting through their closets for long-forgotten sweaters and scarves, predictably, the bay area is forced to start shedding layers. The heat continues to skyrocket and the only thing I want to eat is something quick, cold, and satisfying. Ceviche fits neatly into that definition, no matter what else you consider essential. Packing it with buttery avocados and young coconut meat adds richness to this otherwise very lean preparation, fit for either a light meal or a good snack. Packed with crisp vegetables, everything is open to interpretation based on your personal tastes and accessibility. Want to mix it up? Consider ripe tomatoes, cubed watermelon, fresh corn, marinated mushrooms, chunks of fried plantain, or even steamed sweet potatoes, just for starters. Borrow from as many different cultures as you like; for ceviche, as long as it’s cold and raw, pretty much anything goes.

The only inviolable rule is to use ONLY fresh lychees, and I must be adamant about that. Canned can never compare, possessing both an unnatural sweetness and unpleasantly sour, metallic aftertaste. If you can’t find fresh, just double up on the coconut, and choose your own vegetable adventure from there.

Island Breeze Lychee Ceviche

10 – 12 Fresh Lychees, Peeled, Pitted, and Quartered (About 2/3 Cup)
1 Fresh Young Thai Coconut, Meat Removed and Diced
1/2 Large Cucumber, Peeled and Seeded
1 Small Avocado, Diced
3 Tablespoons Lime Juice
1 Tablespoon Pineapple Juice
1 Tablespoon Rice Vinegar
1 tablespoon Vegan Fish Sauce or Soy Sauce
1 Red Jalapeno, Seeded and Finely Minced
2 Scallions, Thinly Sliced
1/4 Cup Packed Fresh Cilantro, Roughly Chopped
Salt, to Taste

To prepare ceviche, you shouldn’t really need written instructions to break it down, but here goes: Toss everything together in a large bowl except for the salt, cover, and let marinate in the refrigerator for 15 – 30 minutes. Season with salt to taste and serve thoroughly chilled, with crackers if desired.

Makes 4 – 6 Servings

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A-Maize-Ing

Put down the pumpkin spice latte. Step away from the Halloween decorations. Summer isn’t over yet, for crying out loud! The kids may be back in school, but the days are still bright and warm, full of the very same glorious produce we were enjoying mere days ago. Why rush into the next season while there’s still so much to enjoy in this one?

Case in point: fresh corn. There’s simply nothing else like it, and it can never compare when purchased off-peak. Now is the time to get your fill or hold your peace for another year. That means an ear of corn a day by my estimate, if not more. I simply can’t get enough of the stuff, crisp and sweet, straight off the cob with a light pinch of salt.

Fresh corn doesn’t stick around long though; what remains after the height of the season is but a shadow of its former glory. Watery, starchy, a waste of valuable stomach real estate, corn eaten any other time of year guarantees disappointment. As threats of the approaching seasonal shift grow louder, it’s simply not enough to enjoy a few bites a day. To really get a proper fix that will hold you for a full year, you can’t hold back.

That’s why my current favorite corn preparation not only involves tossing crisp kernels with supple strands of homemade pasta, but incorporates the very essence of corn right into the noodles themselves. That’s right; fresh corn pasta.

No more difficult to fabricate than any other dough, this unique formula incorporates both whole corn and cornmeal along with the standard wheat flour base, yielding a satisfying, toothsome structure with a genuinely flavorful soul. No one could ever accuse this noodle of being bland, even when eaten straight out the boiling water.

The best way to do justice to such a simple, pure product is to leave it alone. In essence: don’t screw up a good thing. Toss the cooked noodles with good olive oil or just the barest veil of pesto, along with a handful of fresh seasonal vegetables, and let it do the rest of the work. Such unique noodles are special enough to speak for themselves, much like superlative fresh corn does in the first place.

Anyone else out there still clinging to summer, or simply feel that the autumnal push is just a bit too aggressive? Pull up a chair and have a bowl of pasta with me. You’ll forget all about that nonsense after one bite.

Fresh Corn Pasta

1/2 Cup Corn Kernels, Canned and Drained, or Frozen and Thawed
1/2 Cup Aquafaba
1 Tablespoon Olive Oil
1 Teaspoon Salt
2 Cups All-Purpose Flour
1/2 Cup Finely Ground Yellow Cornmeal

To Serve:

Pesto
Fresh Corn Kernels
Cherry Tomatoes, Halved

To make the pasta, place the corn kernels, aquafaba, oil, and salt in your food processor. Puree, pausing to scrape down the sides of the container as needed, until completely smooth. Add in the flour and cornmeal and pulse to incorporate. It shouldn’t take long before the mixture turns into a cohesive dough. Turn it out onto a lightly floured surface, press it into a ball, and cover it loosely with a clean towel. Let rest for 10 minutes to allow the gluten to relax before proceeding.

Divide dough in half, covering one of the portions once more with the towel. Focusing your attention on the other half, knead it lightly until smooth and press it into the rough shape of a rectangle. Break out the rolling pin and roll it out to about 1/8th – 1/16th of an inch in thickness.

Lightly flour the entire length before rolling it loosely and gently to make a short scroll to can be cut in one stroke. Use a very sharp knife to slice the noodles to your desired thickness; about 1/4-inch for fettuccine or 1/8-inch for linguine. Toss the noodles with additional flour to keep the strands separate.

Hang the fresh pasta on drying rack (in a pinch, I’ve used metal coat hangers) for at least two hours to dry. Repeat with remaining half of the dough.

If preparing the pasta well advance, allow it to dry completely, about 8 – 10 hours depending on the humidity in your kitchen, before storing it an airtight container or zip top plastic bag.

To cook, bring approximately 4 quarts water to a boil. Add pasta and cook for just 2 – 3 minutes, stirring occasionally, until firm but tender. Drain but do not rinse.

Immediately toss with pesto and fresh vegetables and enjoy!

Makes 2 – 4 Servings (Paired with a Salad or Soup to Make a Meal)

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Taste the Rainbow

On paper, one year appears laughably brief. 365 days out of a lifetime is but a flash in the pan, a blip on the radar. Taken into the context of history, millennia in the making, it’s not even worth mentioning. Time continues slipping through our fingers unimpeded even as we speak, turning the most recent set of months into a shockingly short memory. It feels like no time has elapsed at all since I officially set down roots here on the west coast, and yet my calendar tells me that I’ve reached this first milestone, seemingly out of the blue.

Though many more months and a string of variably sketchy apartments in the bay area preceded this count, it’s been one full year that I’ve been parked in the same place, calling the address my own. You know it’s official when you finally set up shop and invest in a stand mixer, after all. Home is where the heavy kitchen equipment is.

While I felt it was essential to commemorate this first anniversary, it couldn’t be with any recipe that took itself too seriously. That just wouldn’t do for the occasion, or for the place. No, I wanted to create something that spoke of San Francisco’s modern whimsy and free spirit; the place that I know, not the place it used to be.

California rolls are something I’ve wanted to make for a while, and with the name of the state built right in, the easy pun was irresistible. Though it’s likely that this American maki originated a bit further down south, with this contemporary reinterpretation, I do hereby propose that we of the bay area reclaim it as our own. To create something truly San Franciscan, nothing short of a rainbow would do.

“Traditional” crab filling is replaced by fishless shredded jackfruit, spiked with vegan fish sauce and a touch of sriracha, if you so desire. This unique, oceanic addition would normally be the big selling point for any sushi roll, but it’s clearly the colors surrounding it that steal the show. 100% natural hues are derived from plant-based sources that are probably sitting around in your pantry or fridge right now, to tint plain sushi rice and transform it into something truly special.

Cheers, San Francisco! Here’s to many more vibrant, colorful years together!

San Francisco, California Sushi Rolls

Crabby Filling:

16 Ounces Young Jackfruit
2 Scallions, White Parts Only, Finely Minced
2 Tablespoons Finely Minced Roasted Red Bell Pepper
1 Tablespoon Vegan Fish Sauce or Soy Sauce
1 Tablespoon Lemon Juice
2 Teaspoons Nutritional Yeast
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Celery Seeds, Ground
3 Tablespoons Vegan Mayonnaise
1/2 – 1 Tablespoon Sriracha (Optional, for Spicy Rolls)

To Assemble:

2 Ripe Avocados
2 Persian Cucumbers, Thinly Sliced Lengthwise
8 Sheets Roasted NoriAdditional Sriracha, if Desired

Rainbow Sushi Rice:

2 Cups Sushi Rice
2 1/4 Cups Water
2 Tablespoons Rice Vinegar
2 Tablespoons Mirin
1/4 Teaspoon Salt

Red: 1 Tablespoon Beet Juice
Orange: 1 Tablespoon Beet Juice, 1/2 Teaspoon Ground Turmeric
Yellow: 1/2 Teaspoon Ground Turmeric
Green: 1/2 Teaspoon Spirulina Powder
Blue + Purple: 1/3 Cup Diced Red Cabbage, 1/2 Cup Water, 1/8 Teaspoon Baking Soda (Divided)

It may look like a lot of ingredients, but it’s really quite simple to create your very own sushi rainbows. Prepare the filling first so that it has time to sit and marinate. Shred and/or chop the jackfruit coarsely to break it up and approximate the texture of shredded crab. Add in all of the remaining ingredients and stir well. Cover, place in the fridge, and let sit for at least 1 – 3 hours for the flavors to fully meld. This can also be prepared well in advance; up to a week if stored in an air-tight container.

The real fun comes with the rice. Rinse and thoroughly drain the rice, washing away the excess starch, before bringing the water to a boil. Add the rice, stir once to break up any clumps, and reduce the heat to a gentle simmer. Cover the pot and let cook for 14 – 18 minutes, until the liquid has been absorbed. Mix together the vinegar, mirin, and salt in a separate container before pouring it into the hot rice, mixing thoroughly to incorporate. Keep the rice covered and let steam until fully cooked and tender.

Allow the cooked rice to cool until you can comfortably handle it; about 30 minutes. Divide it equally into 7 bowls (yes, you’ll end up with a lot of dishes to wash, but it will be worth it!). Mix in the designated coloring agent for each individual hue, stirring until the grains are more or less evenly dyed. The only colors that aren’t entirely self explanatory are the blue and purple, which take a little bit more effort to extract. Combine the cabbage and water in a small saucepan and simmer, covered, for 10 – 15 minutes, until the water is a pleasing shade of purple. Strain out the actual cabbage pieces and use 2 – 3 teaspoons of the liquid to create your violet rice. To the remaining water, whisk in the baking soda, and watch the dye magically turn blue. Just as before, mix in 2 – 3 teaspoons to make the blue rice.

Finally, to assemble, lay out thin strips of each colored rice on a sheet of nori in rainbow order, leaving about a 1 1/2-inch span of nori clean. Press down lightly to adhere and even out the lines. Top with the marinated crabby filling, thinly sliced cucumber, and plenty of avocado. If you really like it hot, go ahead and add an extra squirt of sriracha in, too. Carefully roll the whole bundle up as tightly as possible, pressing everything together gently but firmly as you go. Lightly moisten the clean strip of nori to seal the end.

Slice into 6 – 8 pieces and repeat with the remaining ingredients. Serve with soy sauce for dipping and go ahead, taste the rainbow!

Makes 8 Servings

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