Tag: recipe

Don’t Go Bacon My Heart

How can you make bacon that tastes even richer than pork? I’m not talking about other meats, but plants that are naturally imbued with deeply savory flavors. Concentrated umami brings out a bold world of intensely earthy, almost gamey notes that put animal products to shame. What I’m talking about, of course, are dried Sugimoto shiitake mushrooms.

All it takes is an overnight soak for these substantial caps to spring back to life. Transforming this humble fungus into America’s favorite breakfast food is as simple as switching out plain water for a boldly seasoned brine. Smoky, gently peppered, and subtly sweet, simple pantry staples transform mundane ingredients into something truly sublime.

Once plump and fully rehydrated, the larger, flatter Koshin variety have the perfect texture, primed for slow roasting in the oven. Gradually toasting in the low heat, the edges caramelize and become extra crispy, while the thicker centers retain a hearty, substantial, super chewy bite. It’s the best of all worlds, in both the plant and animal kingdoms.

Stock up on shiitake bacon, double down or even triple the batch, because there’s simply no dish that wouldn’t benefit from this umami bomb topper. Keep them in short strips, roughly chop them into bacon bits, or grind them into a fine powder to use as a savory sprinkle. Just a few of my favorite ways to use shiitake bacon include:

There’s nothing wrong with just munching on a handful of bacon as a snack, instead of potato chips or crackers. Unlike conventional options, there’s no cholesterol, very little fat, plenty of fiber, and zero cruelty.

For bacon-lovers and animal-lovers, this is the best recipe yet.

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Hannah (BitterSweet)5 Comments

A Date with Destiny

I hope I’m not dating myself here, but I still think dates are one of nature’s candy. Especially when you get a perfectly plump fruit, thick and juicy, bearing the tiniest pit and a very thin skin, nothing compares to that pure sweet taste. It’s rich and voluptuous but never cloying, never overtly sugary. Worlds of flavor beyond that pure fructose hit bolster the experience with notes of molasses, brown sugar, caramel, butterscotch, toffee, and sometimes even cinnamon and chocolate. Nothing added, nothing removed, a single date can be far more satisfying than the most elaborate pastries.

It’s shocking to me that dates aren’t more popular for exactly this reason. Even if you think they’re too sticky or messy to eat solo, they’re such promising ingredients to use in other applications, especially with a little additional finesse. For example, date syrup is one of my favorite sweeteners du jour. Also known as date honey, date nectar, or date molasses, this thick treacle has been a prime ingredient in Middle Eastern households for millennia, but is slow to take root overseas in the US. This alone is utterly baffling. For a society generally fixated on healthier options, bearing so many food allergies and intolerance in mind, it should be flying off the shelves.

Being unrefined is a good thing in this case. In contrast to highly processed white sugar, date syrup still has all of its beneficial nutrients, minerals, and antioxidants intact. It’s even been shown to have antibacterial properties, much like conventional bee’s honey. As with whole dates, it has a much lower glycemic index than typical sweeteners, making it a better choice for those who need to watch their blood sugar.

Even if date syrup remains elusive in local markets, it’s a snap to make your own from scratch. To make date syrup, simply pour boiling water over pitted dates to cover. Let soak for about 2 hours, drain, and transfer to your food processor. Thoroughly puree until completely smooth, adding a tiny amount of water, as needed, for it to continue blending. Strain through a fine mesh sieve, or keep the pulp to retain more fiber. Store in a glass bottle in the fridge or a cool, dark place for up to a year.

Once you have the raw materials, you’re ready to create riches beyond your sweetest dreams. Leaning into warm spices to complement the deep, robust, and subtly earthy taste of the date syrup, gingerbread is always top of mind. Sweetened solely by the power of this supple fruit, buttery scones take shape with ease. Falling somewhere between flaky biscuits and fluffy cake, you genuinely feel like you’re eating a dessert for breakfast, without any sugar rush or crash to worry about mid-morning.

Date-nut gingerbread scones will delight those with serious sweet teeth all year round, not just during the holiday season. Best of all, you won’t wreck your New Year’s resolutions when you indulge, even if you go back for seconds.

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Hannah (BitterSweet)4 Comments

Cheese Head

Cheese still looms large as a barrier for otherwise open-minded eaters dabbling with veganism. It’s not just because it tastes good, as they claim, but it’s a genuine addiction. Casein, the most abundant protein found in dairy cheese, triggers the brain’s opioid receptors exactly like hard drugs. Fragments of that protein called casomorphins attach to the same brain receptors as heroin and other narcotics, producing a hit of dopamine with every bite.

The first step towards cheese freedom isn’t necessarily abstinence. No one needs to live without cheese entirely; in this day and age, there are nearly as many plant-based options on the market as conventional wheels, slices, and shreds. No longer can anyone claim a lack of flavors or accessibility as their excuse. Of course, whenever possible, homemade is still always best.

This herb-encrusted cashew cheese is a decadent and creamy homemade dairy-free cheese alternate. Spread it on toast or crackers as thickly as you please! The most-difficult part of the process is waiting for the cashew-based ‘curds’ to solidify. You’ll want to throw a wine and cheese party the moment your prize is ready, but you’d be forgiven for wanting to save every bite for yourself.

Unlike its dairy-based doppelganger, cashew cheese is a genuinely beneficial whole food, packed with vitamins, magnesium, calcium, and is also a good source of protein and fiber. In fact, it is actually higher in vitamins and minerals than standard cheese! Now you can indulge in good conscience and good health.

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Hannah (BitterSweet)6 Comments

What’s Old is New Again

Welcome, 2022! New Year, New You?

No thanks. Same you, but make it better than ever.

Veganuary is upon us once again. Millions have already taken part in this month-long initiative to make more compassionate choices by switching to plant-based foods, and no effort is too small. Ideally, the results will be so compelling that participants will go vegan for good, but even one week of abstaining from animal cruelty makes a difference. Need I remind you, even if you don’t care about animal welfare, even if you don’t care about the environmental impact, you should care about your own happiness.

The benefits of a plant-based diet are thoroughly documented. My biggest concern isn’t with health, though. Veganism isn’t a diet, and as such, I feel duty-bound to remind you that there are greater advantages to dumping dairy, eggs, and meat…

… Like these cupcakes. Beginning life in 2006 as one of my first recipes ever, my Classic Chocolate Cupcakes have been a runaway hit since day one, and still endure as one of my most popular posts. It’s really a shame, considering the terrible photos and poorly written instructions. Now, almost 15 years later, it’s time to right those wrongs.

Made with basic pantry staples, I always have everything on hand to make a batch at a moment’s notice. In 30 minutes or less, start to finish, you’ve got a party starter ready to celebrate. The results taste so much richer than their humble origins would suggest; moist, tender crumbs with a deep chocolate flavor shine beneath slightly crisped edges.

Can you turn this into a large format layer cake? Absolutely! Just double the ingredients and divide the batter equally between two lightly greased 8-inch round pans. Bake for 20 – 24 minutes, and you’re well on your way to a majestic, towering stack of chocolate decadence. Same goes for a triple layer cake, if you really want to reach for the stars.

What about gluten-free options? You’ve got it! I’ve tested this recipe with Bob’s Red Mill 1 to 1 gluten-free baking flour with excellent results. Go ahead and use your flavor alternative blend if you prefer something else. Everyone’s invited here!

Everyone needs a tried-and-true, foolproof chocolate cake recipe in their arsenal, and this one’s mine. I hope it can be yours, too. Even if you’ve never tried your hand at baking, even if you’re new to the plant-based world, this is one solid formula that will always do you right. Veganism is the sweetest reward!

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Hannah (BitterSweet)5 Comments

A Wealth of Flavor

New Year’s traditions are fraught with superstition. Grappling with the end of an era and beginning anew can be daunting, so it’s no surprise there are countless beliefs associated with easing the transition. If only there was a way to ensure good fortune for the next twelve months, surely that would provide a bit of comfort. Everyone has their own unique approach especially when it comes to guaranteeing good luck, though at the end of the day, it often comes back to the dinner table.

Black-eyed peas are famously linked with good luck, particularly in the southern states, sometimes causing a run on the humble staple in times of scarcity (otherwise known as supply chain disruptions in our modern day.) Native to West Africa, the dish began life as an all-purpose celebratory food without specific meaning, eaten for any joyous occasion. The peas could be seen as a charm to ward off the Evil Eye, and because they were numerous, growing in size when they cooked, they could represent growing fortunes or families.

Enslaved West Africans brought these traditions with them to the south, melding cultures to find New Year’s Day the best time for such an auspicious food. Their popularity spread just like the prolific field pea itself, spilling over into all households; good food is a universal language, after all. Some add greens into the mix to symbolize paper money, and the addition of cornbread is like gilding the bowl with gold leaf, in addition to simply being delicious. This is often known as Hoppin’ John, though the origin of the name is highly debated.

Considering such a wealth of historic flavor, I didn’t want to mess this up. I’ve made black-eyed peas before, but I never fully understood the significance. For an impoverished people that could count beans as currency, the tenacity, strength, and optimism it would take to proceed into another 365 days in good spirits is unimaginable. I have a hard enough time feeling positive about the future on a good day, and I’m aware of just how incredibly fortunate I am already.

In keeping with the spirit of the dish, I’m hoping that it will help increase my wealth this year, because I’m entering it in the Big Mountain Foods Recipe Contest! You can find out more about this dynamic meatless brand on Instagram, Twitter, and Facebook.

Taking the place of a customary ham hock or turkey wing, Lion’s Mane Mushroom Crumble adds an extra layer of umami along with a considerable protein punch. Though unconventional, I think it’s natural for the dish to continue to evolve as further cultural fusion occurs. Even before crafty cooks had access to a global palate of flavors, no two bowls of black-eyed peas would ever taste the same. Everyone has their own take on the concept, and of course, everyone’s own rendition is indisputably the best.

I need all the luck I can get heading into 2022, so I doubled up on auspicious offerings by putting cornbread right into the bowl. Rather than a fluffy square of golden corn, baked separately, I made mine as buttery dumplings that simmer right in the broth. It’s quicker, easier, and adds a satisfying heft and delightful chew, almost like fluffy cornmeal gnocchi.

No matter how you celebrate the coming New Year, I hope it’s full of pennies, dollars, and gold, literally and figuratively.

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Hannah (BitterSweet)6 Comments

No Bones About It

What’s your go-to Chinese food order? When the menu is as thick as a novel, which section to you flip to first? I find it’s always a struggle to balance cravings for the familiar with the impulse to try something new. Venturing into unknown territory can be risky, but the delicious payoff could be even greater. This is true of any cuisine, but few cover such breadth and depth of different flavors; if you can’t read the original Hanzi, you never know exactly what might land on your plate.

For my family, I could usually predict what would end up on the table, especially if we’re talking about standard Americanized Chinese food. When I was younger and much pickier, it was always a tofu and vegetables in garlicky brown sauce for me. Probably chicken with black bean sauce for my mom, and some sort of stir fried noodle for my sister, hold the vegetables. We most likely got a plastic quart container of wonton soup to share, maybe some fried rice, and extra crispy wonton strips, even though my mom hated how greasy they were.

Scenes like this replay in my mind all through the holiday season. Chinese takeout is an essential part of Christmas to me, this single most important tradition that must be observed every year. While everyone else tore into presents underneath a big evergreen tree, we dug into paper takeout boxes at the kitchen table. Everyone picked at least one dish they wanted most and everything was shared, but the only thing that I never ate was my dad’s choice of boneless spare ribs.

Lurid red and gleaming in the light, I just didn’t understand them. How can ribs be boneless, for one thing, and what gives them such an unearthly color? Unwilling to gamble on the unknown, I stuck with my staples, year in an year out. Only now, as a vegan, avid food explorer, and nostalgic child of the 90’s, have I returned to the concept with insatiable curiosity.

My dad still loves the dish, so there must be something to it. Luckily, bones are not something I ever need to worry about with vegan proteins, taking mystery meat out of the equation entirely. Beet juice is my favorite source of scarlet food color, lending a subtly earthy flavor that harmonizes beautifully with mushroom stock at the same time. Garlic, ginger, and five-spice powder sing out clearly from that savory soy base, creating the signature flavor that truly defines the dish. Soy curls soak in all that flavor in half the time of traditional prep, speeding right through the cooking process with the help of an air fryer.

Most places would pride themselves at having meat so tender that it practically melts in your mouth, but that was not such a selling point for my dad. Even if the food was still blazing hot upon delivery, he would put the whole thing straight into the toaster oven to crisp up the edges. As such, my rendition is on the extra-crispy side, blackened around the edges, super juicy, and thoroughly lacquered with sweet, sticky glaze all over.

Whether you’re celebrating the holidays with your family or just craving this old school staple, these are the boneless spare ribs you wish the local takeout restaurant would make. At least, they’re everything I wanted from the dish, any time of year.

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Hannah (BitterSweet)9 Comments