Tag: recipe

Wholly Macaroni

I couldn’t shake the question out of my head. It ran loops around my brain, echoing off the walls of my skull. Surely, there were more important matters to consider, but no. All I could think about was cheese. Mac and cheese, to be precise. It suddenly struck me that many years had passed since I revisited my previous gold standard for Stove Top-Style Macaroni and Cheese, and wondered if it would still hold up to scrutiny.

Considering the great strides that dairy-free foods have made since then, the bar had been raised to lofty heights I could have never imagined back in the day, toiling over the stove with little more than memories of the blue box to light my path. Yes, indeed, it was still good stuff… But it could certainly be better.

A few tiny tweaks make a world of difference. It’s all about incorporating the subtle umami nuances and sharp bite that a good aged cheddar might impart, but nothing earth-shaking that would come as a wild departure from the norm. Just a bit more finesse, some higher-quality ingredients, and a better understanding of the alchemy that flavors undergo with varying temperature and time.

Toeing the line between healthy and indulgent, the new and improved sauce introduces a handful of red lentils for body and viscosity, with the side benefit of adding extra protein and fiber into the mix. At the same time, a fearless dose of vegan butter creates that inimitable velvety texture also known as kokumi, enhancing and amplifying flavors, much like salt. Nutritional yeast is essential, of course, but joining it in savory harmony is a dash of miso, lending a greater depth of umami flavor in every cheesy, creamy bite.

Yes, it’s a bit more involved than tearing open a packet of dried dairy-derived mystery powder, but there’s no going back once you taste the difference.

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Hannah (BitterSweet)13 Comments

Going Bananas This Summer

Officially, summer has arrived. It’s certainly felt that way for the past month, but at least the weather and the calendar are finally in agreement. Longer days, warmer nights, and of course, cooler eats are here at last. While some people live for the winter holidays, I’d make a strong case for classifying this fleeting moment as the best time of year.

Beautiful weather beckons, teasing me out of the house early in the day, tempting me away from work and towards play. The last thing I want is to be stuck in a hot, stuffy kitchen. I’d much rather reach for any easy treat like Voortman wafer cookies and be on my way. They make so many flavors that there’s always something to suit the season. Made with real fruit, nothing artificial, the flavors are all stunningly fresh.

The light, crisp wafers give way to soft creme filling, both crunchy and smooth, satisfying with every bite. Right now, the banana wafer cookies occupy that prime spot in my snacking routine. Evoking memories of crunchy banana candies of bygone childhood delights, the real magic happens when they’re stored in the fridge. Chilled, they suddenly taste like a fruit smoothie in stick form. That serendipitous discovery happened quite accidentally, stemming from an urge to clear overflowing counters with no shelf space remaining. Into the fridge the package of cookies went, and out came a brand new treat.

Of course, I couldn’t leave well enough alone right there. Obviously, what’s great alone could be spectacular with just a bit more finesse. No-churn banana ice cream, enlightened with a dollop of tangy dairy-free yogurt, perches temptingly on these edible sticks, every bite as satisfying and wholly refreshing as the last.

Chill out, enjoy the heat of summer, but don’t let the opportunity to indulge in more whimsical sweet pleasures melt away.

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Hannah (BitterSweet)5 Comments

Oceans of Inspiration

Culturally inseparable from its crunchy breaded or battered exterior, the default notion of calamari unfailingly involves deep frying. Even adventurous omnivores typically balk at the idea of eating naked squid, approximating both the look and chew of thick elastic rubber bands. That makes it delightfully easy to replicate in myraid plant-based forms; it’s hard to go too far wrong with anything crispy, still hot from a bubbling cauldron of oil, and lightly salted.

If you’re so lucky as to randomly find ready-made vegan calamari while idly shopping around Austin, TX, however, such a rare delicacy demands greater finesse for proper appreciation.

Yes, I’m that oddball who treats grocery stores like museums when traveling, with the added benefit of being able to eat the art if it resonates. Essentially seasoned rings of seitan, it would be easy enough to replicate on your own, but the novelty factor is what sold me. Stripped down and freed of breaded boundaries, the toothsome wheat spirals afforded me the opportunity (and inspiration) to consider a fresher, lighter side to this cruelty-free creation.

Gaining in popularity due to profusion of poke eateries opening up around the country, chuka ika sansai is a traditional Japanese salad made of thinly sliced squid and an assortment of tender vegetables, marinated in vinegar and ginger. Served as a side or a feature in rice bowls, the gently oceanic flavors satisfy a craving for seafood like nothing else.

Tomorrow, June 8th, is World Oceans Day. The importance that our oceans play in everyday life cannot be overstated, and yet rarely do we consider the greater implications of this fragile ecosystem. A vegan lifestyle is the best way to make a positive impact right away, everyday. With so many great alternatives, there really should be more fish in the sea, and fewer on the plate.

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Hannah (BitterSweet)8 Comments

Now Schmear This

Turn any day into a special occasion with little bite-sized cheesecakes, every bit as rich and luscious as a thick slice but quicker, easier, and ideal for a more intimate gathering. In fact, with these beauties on tap, I wouldn’t hesitate to throw a party for one.

I was lucky enough to snag an early sample of Treeline’s new cream cheese and it was love at first schmear. The cashew-based spread is very creamy and smooth, with a finish that tastes clean, buttery, and definitely rich. The flavor is on point; mild, delicately nuanced, both subtly savory and sweet at once. Easily one of the best options on the market so far, no matter your dietary preferences.

It’s not a dead-ringer for dairy, but quite possibly even better. Beyond slathering it on bagels and toast, it works perfectly in recipes. In fact, it excels in baking since there aren’t any additives, stabilizers or gums. Nothing but pure creamy indulgence here in these mini cheesecakes, from crust to cream topping.

Even if you can’t track down the brand, don’t sleep on these tried-and-true classic treats. Get the recipe details over at GoDairyFree.org and celebrate the everyday, any day.

Hannah (BitterSweet)4 Comments

Birthday Boom

For reasons beyond my grasp, it seems like May marks the beginning of birthday season. Inexplicably, it’s as if millions of mothers across the globe decided that the late spring and early summer months were the ideal time to bring a new life into the world, plotting out their pregnancies accordingly. Facebook alerts me every morning about another dozen, two dozen friends celebrating another year on earth, growing more numerous and incessant with every passing day. Though entertaining in theory- and I’d never doubt the determination of a woman about to bear children- I can only chalk it up to coincidence, or at least on my part, good luck.

Having so many parties clustered closely together can be stressful for planning, but a boon for batch baking. Fire up the oven once, whip up a single batter in bulk, and fulfill your festive commitments for scores of friends with ease. The trick is picking something that everyone will like, won’t break the budget, and can suit all sorts of dietary restrictions.

Meet your new best birthday friends. These babies have it all, and yet, demand so little. Just three main ingredients gives rise to tender, chewy blondie bites that taste like cake, but are healthy enough to qualify as a legitimate protein bar. In fact, I must sheepishly admit, it was Luka’s first birthday that originally inspired these almond butter-based morsels. After adding rainbow sprinkles for the human party goers, it became abundantly clear that these were way better than bland dog biscuits here. No added sugar keeps these treats well balanced, but for the voracious sweet tooth, you may want to consider inviting up to 1/3 cup confectioner’s sugar to the soiree.

The magic ingredient here is Noosh Birthday Cake Almond Butter. No, they didn’t sponsor this post; I’m just a super fan and can’t get enough of the stuff. How nuts can taste like spreadable cake is beyond me, but there’s no denying that buttery taste, rich with childhood nostalgia and subtle notes of vanilla frosting. Combining that with gluten-free flour and everyone’s favorite bean brine sounds like a formula too simple, too basic, too good to be true… But like the sudden abundance of birthdays, some mysteries aren’t meant to be solved.

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Hannah (BitterSweet)7 Comments

Purple Prose

Setting the table for Passover with the good China, the candle sticks from generations past, the weathered old Haggadot that still bear politically incorrect gender pronouns, the trappings of the holiday are almost as ancient as the occasion itself. The millennia-old story of attaining freedom in the face of impossible odds resonates in a renewed tenor, filtered through more contemporary events. It begs the question, why not update the script for a modern audience?

Honoring tradition while revitalizing the predictable Passover Seder with a colorful new twist, I’m throwing a splash of purple onto the table with an unconventional first course. Deviating from the original offerings of lamb shanks and eggs on the Seder plate to begin with, as roasted beets and avocados are perfectly acceptable alternative symbols, it’s not a far stretch to consider more diversity on the menu itself, too.

I wouldn’t dare suggest replacing the irreproachable matzo ball soup. Perish the thought! Rather, I think there’s room at the table for another dumpling darling. “Kneidlach” is generally accepted as merely another word for the unleavened flatbread staple, yet it carries none of the weighty connotations. These doppelgangers might be made of potatoes or even almonds, and most scandalously, there might not be any matzo in the mix at all. Such is the case with my purple potato dumplings, making them suitable for gluten-free diners as well.

Delicious well beyond the scope of Passover festivities, their heftier chew is more reminiscent of gnocchi than fluffy matzo balls, which means they’re prime candidates for side dish servings as well. Boil as directed and then saute briefly in a bit of vegan butter and onions for a real savory treat. The hint of herbaceous fresh dill is like a kiss of spring sunshine, paired with the very subtle sweetness of the purple potatoes. You could also use regular orange-flesh sweet potatoes in a pinch, to create a more golden glow.

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Hannah (BitterSweet)2 Comments