Tag: recipe

Pasta Gone Bananas

Following the success of my sweet banana flour experiments, I knew there was still more ground to cover. Since green bananas have more starch than sugar, being harvested and processed before they have time to ripen, the flavor inherently lends itself to more savory preparations.

Little did I know that banana pasta was a legitimate thing when I embarked on this mini project. Alas, I couldn’t find any hints about their formula, but it wasn’t too difficult to dissect. This was all before I got my trusty pasta maker, which makes it an excellent low-tech way to ease into gluten-free pasta making if you’re not ready for the full investment. I believe it could be adapted to the machine with a little tweaking of ratios; if you give that a shot, let me know!

Is Banana Flour Pasta Healthy?

Compared to whole wheat pasta, banana pasta is higher in protein, lower in fat and calories, and even cheaper to produce. As an added bonus, it’s keto– and paleo-friendly, too. This is a pasta everyone can enjoy, regardless of allergies, intolerances, and dietary restrictions.

What’s The Best Way to Serve Banana Flour Pasta?

  • As seen here, it doesn’t take much to dress up homemade pasta of any sort. I went with a generous handful of garlic sauteed in olive oil, with crisp green asparagus and snap peas thrown in at the very last minute. It’s simple, fresh, and full of flavor.
  • You can’t go wrong with a classic red sauce, vodka sauce, cheese sauce, alfredo, or pesto. Rich and creamy or light and bright; all flavors are complimentary to this fairly neutral base.
  • For those hot summer days, don’t forget pasta salad! Immediately shock the cooked pasta in ice water to stop the cooking, then toss with vegetables and your favorite vinaigrette for a picnic-ready side dish or entree.

Can Banana Flour Pasta Be Made In Advance?

  • You bet! You can store the prepared dough in the fridge, wrapped tightly in plastic, for up to 24 hours before rolling out.
  • Once shaped, you can freeze the pasta on a sheet pan, arranged in a single layer. Once solidly frozen, transfer the pieces to a zip top bag and store in the freezer for up to 1 year. Cook normally without thawing.

Honestly, the hardest part of this whole recipe is having the patience to cut and shape the pasta. You could always skip the bow ties and just cut straight spaghetti, fettuccine, or linguine to speed ahead to the good part: Dinner time!

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Hannah (BitterSweet)8 Comments

Straight Fire

I’m not crazy about kale. This might be my most controversial unpopular opinion given the meteoric rise in popularity its seen over the years. When it comes to dark leafy greens, kale is hard to beat; it can be eaten raw or cooked, comes in a variety of colors and shapes, offers a potential array of vitamins and minerals, and is readily available at a reasonable price, even if you splurge on organic. That’s an incredible claim to fame for a vegetable previously used only as decoration in deli cases.

Despite all that, kale is never the first type of greenery I’ll reach for in the produce section, or the second, or even the third. I don’t outright dislike it, but I feel like so many other options just suit particular dishes better. Arugula gives me the peppery bitterness I crave in a salad. Collard greens melt into tender ribbons in stews and braises. Spinach is better for adding green color to baked goods since it has a fairly neutral flavor. Boston or Bibb lettuce are ideal on burgers or sandwiches for a juicy crunch. Given such a wealth of choices, kale tends to fall towards the bottom of my list.

Obviously, I’m not an arbiter of taste. Kale remains king on menus across the US, from fast food to five-star, low brow to high end. I can’t fully understand it but don’t begrudge kale’s success one bit. If anything, that repeated exposure has proven its value in ways I wouldn’t have otherwise experienced. Case in point: The Fire Kale Salad from Daily Juice.

It lingered in my memory long after my first visit to Austin despite being a rushed grab-and-go meal at the time. Prepacked in a plastic clam shell, it fit the bill for something fresh and healthy after days of indulging, as one does while traveling. While I quietly wished it was made with romaine or mesclun or just about anything else, I forgot about the kale entirely after one bite.

This kale was tender but still held up to the creamy cashew dressing, standing firm where other weaker greens would have wilted into a watery lump. The whole thing glows red from a final dusting of paprika on top so you know exactly what you’re getting yourself into. The warm heat from blended jalapeños is apparent up front, growing stronger and brighter over time. Crisp cucumbers provide a cooling foil, a refreshing relief right when it’s needed most. That added layer of crunchy texture harmonizes beautifully with the handful of toasted cashews tumbling between the frilly leaves. Such a simple combination simply works.

Normally, I’d rattle off a list of alternate greens to swap in, but kale is really the one for the job here. You could go with purple kale instead of plain green, but that’s about it. Everything that usually disqualifies it from my other recipes is exactly what makes it perfect in this one. Whether you love it or hate it, this kale salad is straight fire.

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Hannah (BitterSweet)7 Comments

Flour with A-Peel

Did you know that it’s possible to make flour out of America’s favorite fruit? That means it’s naturally gluten-free, grain-free, paleo, and keto-friendly. Now that’s bananas- Literally!

Green banana flour has been slow to take off in the US but has a ton of potential waiting to be unlocked. I was fortunate enough to get a sample of the stuff years ago, so I’ve been experimenting and learning through those trials, finally arriving at foolproof recipes worth sharing. It’s quite different from wheat, so don’t try just swapping it out 1-for-1.

Case in point; this early attempt was supposed to be a classic loaf of banana bread. The darned brick refused to rise, remaining as dry as a desert, condensed into a single bite.

How can you substitute banana flour for wheat flour?

Since banana flour has such a high starch content, you can use 25 – 30% less banana flour than wheat flour if adapting more conventional recipes. Otherwise, you’ll want to increase the liquid accordingly.Made from unripe, green bananas, this flour is high in starch which makes it very absorptive.

What does banana flour taste like?

It has a fairly neutral flavor, so it won’t taste like sweet, ripe bananas by itself. It’s ground very finely to create a smooth, almost silky texture when thickening liquids, and dense, regular crumb in baked goods.

With the right balance of liquid, fat, leavening, and a good dose of patience, the best, most banana-filled bread is absolutely within reach! Learning from my mistakes, I was able to craft a rich, moist, and tender bundt filled with every form of bananas I could get; banana flour, banana chips, and of course, fresh bananas. Each slice is sweet but not sugary, brightened with ginger and zesty orange juice for an invigorating finish.

Consider banana flour as an alternative to coconut flour or cassava flour, two other tropical, starchy powders with textural properties. It can be eaten raw, blended into smoothies in small doses, but is much more enjoyable when cooked, if you ask me.

I’ve also found banana flour to be an incredible ingredient for more savory preparations… But I’ll have to tease you with that idea for the time being. Stay tuned for part two of my banana flour exploration.

Banana flour can still be challenging to find in some parts of the US. If you can’t get it locally, you’ve got plenty of options online. It’s worth seeking out to make such tasty treats that can accommodate almost any dietary restrictions.

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Hannah (BitterSweet)10 Comments

Social Loafing

Mystery meat, no more. A descendant of Medieval meat patties from around 400 CE, the concept of meatloaf truly rose to mainstream popularity in the late 1800s, to remain an indispensable American entree for generations to come. As a thrifty way to stretch a humble protein and feed a family, it’s an accessible, affordable way for everyone to eat well. Of course, the original couldn’t be farther from a healthy choice. Build upon a foundation of cheap ground beef, bound together with beaten egg, and baked into a leaden brick, I stayed far away from meatloaf as a kid. In fact, I never even ate it until going vegan. Ever since then, I’ve been on a quest to make it better, rich enough to win over omnivores and picky eaters alike.

Even if you didn’t grow up loving meatloaf, my umami-bomb vegan version will become a fast favorite. To create a meatless replica, it takes a delicate balance of carefully layered flavors and textures. Made with a combination of authentically meaty alternative grounds and humble chickpeas, the formula allows the incredibly beefy flavor and texture to shine through, while making up the bulk with cheaper beans. Enhanced by deeply savory Sugimoto shiitake mushrooms, no one will miss the animal products, if anyone notices they’re absent at all.

Achieving the ideal texture is all about technique. Start by using a loaf pan to get a consistent rectangular shape and press the crumbles together gently, without smashing them down into a solid meat brick. Then, after pre-baking to set up, the whole thing is removed and transferred to a sheet pan, allowing the sides to brown and the whole thing to breathe. Otherwise, it simply steams, rather than roasts, creating an unpleasant mushy consistency all the way through. If you’ve ever suffered through a pasty lump of mystery meat, you know how badly it can all go wrong- But the solution is just that simple.

Beyond the obvious flavors that will hook you after the first bite, there are plenty of reasons to add this recipe into regular meal rotation. It’s great right away, hot out of the oven, but the leftovers are quite possibly even better. That’s because the umami quotient of Sugimoto shiitake multiplies over time. Make the most of this secret ingredient by preparing the loaf well in advance. Cover and refrigerate for a week or freeze the slices for up to 6 months. While you’re at it, you might as well double the quantities to stock up on meals for later.

When it comes to pairing side dishes to round out the dinner plate, you really can’t go wrong. Such an accommodating flavor profile plays nicely with just about any vegetable or starch, but here are some fool-proof ideas for rounding out your plate:

  • Mashed potatoes, scalloped potatoes, baked potatoes, potato wedges; pretty much any kind of potato
  • Buttered noodles, plain pasta, or couscous
  • Corn on the cob or creamed corn
  • Steamed green beans, asparagus, broccoli, or peas
  • Leafy side salad

Love every loaf by tweaking the final finish so you’ll never get bored. Straight ketchup is the standard glaze, but I like a less sweet, punchier version made from tomato sauce, mustard, and date syrup. That’s not to say there are no other options. BBQ sauce is an especially great ready-made topper, adding a spicy, smoky flavor. If you really like it hot, try Buffalo sauce instead. Finally, to accentuate the shiitake, lean into that Asian inspiration with teriyaki, hoisin, or plum sauce.

Also consider making mini meatloaves in muffin cups for consistent single servings and crispier edges all around. In case you want to make a half batch, this is the solution to a flat, skimpy loaf that barely fills a traditional rectangular pan. Plus, if you’re catering to diverse tastes, you can glaze each one differently to appease all preferences.

It turns out you don’t even need to like meat to love meatloaf. Anything beef can do, plants can do better- Especially with Sugimoto shiitake mushrooms in the mix.

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Hannah (BitterSweet)7 Comments

Egghead

Did you know that eggs really do grow on trees? Not chicken eggs like most would associate with the word, but eggfruit, otherwise known as canistel, could be considered the original plant-based egg. Still relatively unknown beyond tropical climates, these unique teardrop-shaped drupes originated in Central America and have spread to the United States via Florida, Hawaii, and Southern California. Each one is about the size of a fist, glowing with a brilliant sunshine-yellow color inside and out. Cut through the thin skin to reveal a hard pit (or two; be careful with your teeth!) much like that of an avocado, surrounded by creamy, slightly crumbly flesh with a downright uncanny resemblance to hard boiled egg yolks.

Eggfruit do not, however, taste like eggs. The flavor is neutral, ranging from musky squash to candied sweet potato. Though naturally low in fat, their unctuous texture can become cloying after more than a few spoonfuls. If you’ve never had the egg of the land before, it’s certainly a strange experience. There’s nothing else quite like it in the animal or vegetable kingdom.

That said, the temptation to draw comparisons to conventional eggs is irresistible. Such gorgeous golden meat, rich in beta-carotene, is good for more than just boosting eyesight and immunity. Eggfruit are ideal for baking since they retain their dense, thick texture, working quite a bit like- you guessed it- eggs. That means pumpkin pies, cheesecakes, ice cream, and even eggnog are quite delicious with this genuine plant-based swap.

When I got my hands on eggfruit for the first time, I was but a young pup, eating my way through Hawaii. It’s sadly been out of reach since returning to the mainland, but as global distribution continues to improve, I remain hopeful that more people will be fortunate enough to try such unique produce for themselves, too. While my means for cooking out there were limited, it sure didn’t stop me from playing around in the kitchen. After a few strange experiments, I landed on an extraordinary doppelganger for lemon curd.

Smooth, spreadable or spoonable like custard, the rich mixture is an ideal introduction to eggfruit for the uninitiated. You can schmear it over toast, stuff it inside of cupcakes, cookies, or French toast, drizzle it over pound cake, or just eat it with a spoon.

Want to switch it up?

  • Just like traditional curd, you can use any other citrus you prefer, such as lime, grapefruit, orange, or a combination of your favorites.
  • Add up to 1/2 cup of seedless fruit puree, like strawberry, raspberry, or peach for more fun, seasonal twists.
  • If you don’t have a microwave, you can cook the curd over the stove in a medium saucepan. Just stir gently and continuously so it doesn’t stick or burn on the bottom.

If you can, stock up on eggfruit whenever you see them, since they’ll go fast once you taste just how versatile they are. You’ll typically find unripe eggfruit in the store that’s still hard and slightly green. Let it sit on the counter to ripen; it could take as long as 10 – 14 days, so be patient! Unripe eggfruit is incredibly astringent and bitter; not good eats. It should be soft but not mushy, yielding easily to a knife when it’s ready. Then, it can be stored whole for 1 – 2 months in the fridge, or mashed and frozen for 6 – 8 months.

Don’t get caught with egg on your face. Eggfruit is always in good taste.

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Hannah (BitterSweet)5 Comments

Hot Tots

So bad that they’re good; unwanted scraps that everyone can’t get enough of; terminally uncool to the point of being a new trend. Tater tots live in a world of conflicting extremes, forever at odds with themselves and the public at large. We have Ore-Ida to thank for the innovation in 1951, when new French fry cutting technology gave birth to immaculate shoestrings while leaving mountains of potato slivers and small pieces in its wake. That excess became the foundation of tots as we know them, formed and fried into something entirely new.

Any kid growing up in the 90s had more than their fair share of the crispy potato bites, piled up on cafeteria trays and smothered with ketchup, in lieu of any other vegetable-like matter. I remember my first encounter in first grade, when I got to the front of the line and found the paper boat of tots before me. These weren’t the thick potato wedges I wanted, and not even the smooth mashed potato puree that I tolerated. With great trepidation, I took a microscopic bite, chewed once, chewed twice… And spit it into the trash. For the rest of the day, I languished in the nurse’s office, convinced I was sick, and that those demonic tater tots had done me in.

Drama aside, I came to learn after many years that tots were not all bad. Don’t expect too much and you won’t be disappointed. Consistent, reliable, affordable, and ageless, they’re an accommodating neutral base for toppings and dips of all types. Now that Millennials are “grown up” and seeking solace in their kitchens, tater tots are finally reaching their full potential. No longer reject spud shards but genuinely worthy starters and snacks, I, too, have come around to the ways of the tot.

That said, I don’t crave them. I wouldn’t go out of my way to try them, nor are they my first, second, or third choice on a menu. It needs to be something really special to catch my eye… Like the cauliflower tots served at Better Half Coffee & Cocktails here in Austin. These savory nuggets are square, fried to crispy perfection, and served alongside a silky purple beet ketchup. Sadly, they’re not vegan thanks to the generous application of eggs and cheese, but I couldn’t get them out of my mind after one visit. They certainly made a more lasting impression than the date I was on at the time.

I could sell these as a healthier, lower-carb option that’s naturally gluten-free and higher in protein, but this isn’t about getting the most nutritious snack. Let’s be honest: No one eats tater tots for the health benefits, so caulitots shouldn’t try to be anything other than delicious. That is where they truly excel. The outsides are browned to a satisfyingly crunchy finish, while the interiors remain moist, creamy, and slightly gooey thanks to the inclusion of vegan cheese shreds.

For a recipe worth more than nostalgic value, caulitots truly elevate the humble bar snack to a new level. Though you could serve them with regular old ketchup, BBQ sauce, plant-based honey mustard, or even ranch dressing, give the beet ketchup a try, at least once. It’s better than your average dip, and these upscale tots deserve the best, as do you.

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Hannah (BitterSweet)5 Comments