Tag: recipes

Global Grab-and-Go

Life has never moved at a faster pace, seeming to accelerate with every passing year. Who has the time for work-life balance when there aren’t even enough hours in the day to get three square meals on the table? The world isn’t about to slow down, but culinary traditions across the globe have found a way to adapt. Every locale has their own legacy of quick-fix street foods, providing energy, comfort, novelty, and nutrition, right in the palm of your hand.

Suya, a fiery Nigerian snack, delivers smoky, spiced “meat” on skewers with bold, addictive flavor.

Pupusas from El Salvador offer thick corn cakes, hiding gooey cheese and creamy refried beans within.

In Japan, onigiri are simple rice balls, plain or filled with anything your heart desires, always with a touch of umami.

Pita pockets become the compact vessels for arayes, a Levantine favorite, stuffed with a spiced, meaty filling and grilled until crisp and juicy.

Jewish tradition hailing primarily from NYC brings us the beloved potato pastries, knishes, which can also conceal myriad flavor variations within.

Pinsa Romana, though it looks and sounds like pizza, is a unique flatbread sensation all its own; airy, crisp, and chewy, made from ancient grains and a clever no-knead base.

No forks, knives, or spoons about it. These handheld savory sensations meet you where you are, on the road, packing for a picnic, or running to your next meeting.

Get all these recipes inside the latest issue of Vegan Journal, in print or online.

Hannah (BitterSweet)4 Comments

Don’t Mess With Tex-Mex

As a youngster hailing from New England, I was woefully uninformed about the fine nuances of Tex-Mex cuisine. Hell, to my greatest shame, I once pronounced publicly that I “generally wasn’t a fan of Mexican food,” which still haunts me to this day. It’s still buried somewhere in the archives if you dig deep enough. Mexican food, itself a fusion of indigenous ingredients, Spanish influence, and regional variations that span all of Central America, gained a new accent when Tejanos took to the kitchen.

I once scoffed at Tex-Mex as being a watered-down version of Mexican cuisine, leaning toward milder seasonings, white flour tortillas, and a heavy hand with cheese, and I was wrong about this too. This is also an equally valid, equally delicious approach, bringing to life different flavors that aren’t trying to replicate anything else. Tex-Mex is American, bold, sometimes brash, and unapologetic.

Given the considerable overlap, it can be difficult to tease the two apart. Many of basic staples, the sides and sauces that are the building blocks of bigger dishes, look the same, no matter who’s table they’re destined for. I realize now, with age and greater perspective, that my disdain was rooted in the fallacy of “authenticity,” a concept I’ve railed against vehemently and yet failed to see how it applied here. Tex-Mex cuisine is authentic to Texan cooks, following time-honored recipes that, like any others, subtly change and adapt to individual tastes. When I learned to stop judging it, I learned there was so much to love. I haven’t looked back.

Maybe there’s a greater lesson to be learned here, beyond the meal at hand. For now, though, I’ll leave you with that food for thought, and a list of my current twenty best vegan Tex-Mex recipes. Que aproveche.

Continue reading “Don’t Mess With Tex-Mex” →

Hannah (BitterSweet)8 Comments

Every Minute Counts

Isa Chandra Moskowitz needs no introduction, and yet, I still can’t help but try. Considered by many as the godmother of modern veganism, her cookbooks are often the first tome of any new convert. Countless burgeoning vegans have been raised on her recipes, fed by Isa’s no-nonsense approach to cooking and wry, irreverent voice. Her first book, Vegan with a Vengeance, wrought by The Post Punk Kitchen cooking show in an era when mainstream chefs would turn up their noses at anything meatless, was utterly groundbreaking. 21 years later, she hasn’t stopped churning out the hits.

The 29-Minute Vegan: Real Food, Real Vibes, Anytime is the latest addition to this legacy, feeling both timely and timeless in its delivery. More people are cooking at home than ever, but lengthy, complicated projects are off the table. This clearly has the edge on the more common 30-minute meal deals; “everyone could use an extra minute in their day,” as Isa explains. Since I’m guilty of defaulting to 10-minute meals, I’m clearly well-equipped for this sort of speed run. That’s why I’m honored to have helped develop and test recipes for the project. On every glossy page, however, Isa’s brilliance shines through.

Yuba Chick’n Noodle Soup

For a cookbook that’s easy to love, it’s incredibly difficult to know where to start. Encompassing classic comfort foods like Yuba Chick’n Noodle Soup with genuine soul, Caesar Pasta Salad with Tempeh Croutons that puts a heartier twist on traditional leafy affair, and Stovetop Spinach Artichoke Dip that would be the talk of any party, even picky eaters could crack open the book and instantly find something to love.

Roasted Cauliflower Romesco Steaks

Isa’s distinctive style shines most brightly when she fuses the foreign and familiar, like Roasted Cauliflower Romesco Steaks worthy of a gourmet menu, Curry Cauliflower Tacos with Mango Salsa and Coconut Raita which defy definition by any single cuisine, and Tahini Crispy Rice Treats with Date Caramel that would put other bake sale treats to shame.

Buttery Almond French Toast

What further differentiates The 29-Minute Vegan is Isa’s commitment to using whole, unprocessed ingredients. Sure, it would be a breeze to slap together a sandwich with sliced bread, meatless cold cuts, and dairy-free cheese, but you wouldn’t need a recipe for that, now would you? This approach honors the people that actually want to cook, but simply don’t have the time to waste on convoluted prep and performative aesthetics.

Pad Thai Simply To Die For

Making things easier without dumbing them down is the greatest victory of the whole 250+ page compendium. Why make compromises when you can just make things differently, and ultimately, better? It doesn’t take much effort, or, as the title would imply, time.

Eggplant Parmesan Soup

Though I’d sooner eat the actual book, hard-bound spine and all, than choose a single favorite recipe, I’d eagerly nominate the Eggplant Parmesan Soup as a top pick. Isa says it best: “Eggplant parm is one of the first things I started eating when I went vegetarian, and I’m sure I will be making it until my dying days. But I save the whole production for leisurely moments, because I’ve discovered that this soup can actually get me there without all the breading, frying, and clean-up. Tender eggplant, rich tomatoes, and toasted breadcrumbs swim together in a velvety broth, topped with garlicky rustic sourdough croutons. Cheesy, garlicky, satisfying—all the flavors you love with a fraction of the work. But don’t try to put this in a sandwich, you messy bitch.” Even more graciously, she’s agreed to share this winning recipe below, in case you weren’t already sold.

Black-Eyed Pea Bolognese

Ordinarily, I’d say that The 29-Minute Vegan is a cookbook you should always keep on the kitchen shelf, but that misses the mark. You’ll want to use it so often, it’ll never have a proper resting place.

Continue reading “Every Minute Counts” →

Hannah (BitterSweet)10 Comments

Love Your Leftovers

Holiday meals are all about abundance, which means one thing: plenty of leftovers. If you ask me, that’s even better than the feast itself. The hard work is already done, and what’s left is a treasure trove of deeper, richer flavors that have had time to meld and develop. With just a bit of creativity, you can transform those original dishes into entirely new taste sensations.

Humble stuffing turns into grab-and-go savory breakfast muffins, filled with gooey vegan cheese. Spice up the standard green bean casserole into a quick curry, perfect for a weeknight dinner. Holiday roasts are easily slapped into sandwiches, but why not wrap them up into light, fresh spring rolls instead, in bold contrast to a heavier meal?

There’s no need to tempt flavor fatigue by eating the same meal for days on end; you’ll love your leftovers with a few simple tweaks.

I’m sharing all of these recipes, from the original dishes to their secondary transformations, in the latest Issue of Vegan Journal. You can view the entire issue online for free, but please consider subscribing to have it delivered straight to your door!

Hannah (BitterSweet)10 Comments

Grilling and Chilling

Grilling is the epitome of summer cooking: fiery, free-spirited, and fun for all. There’s something irresistible about vegetables, fruits, and proteins when kissed by the heat of an open flame. The sizzle, the char, and that smoky aroma forge new textures and flavors, and you can do it all while basking in the warmth of the season.

Whether you’re throwing a backyard cookout with the whole community or simply craving a fresh, seasonal meal in the great outdoors, these recipes will prove that the grill is the perfect partner for all kinds of plant-based creations.

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Hannah (BitterSweet)12 Comments

Lemon Law

How could something so ambrosial as a lemon get such a bad rap? “When life gives you lemons,” it’s implied that you have a whole lot of something unwanted. If you get a car that’s a lemon, you’ve just purchased a shiny new piece of junk. Tangy, sour, sharp, and bright, perhaps these early phrases come from eaters unprepared for such a blast of bold flavor. Lemons are the key to balancing out dishes both sweet and savory, adding contrast and depth with a floral softness that straight vinegar can’t match. If I could only have one citrus for the rest of my life, I would choose lemons, hands down.

Lemons have a way of making everything they touch simply taste better. They can play the sidekick or the hero with equal grace, playing well with just about any ingredient it meets. Though typically harvested during the cooler months, it’s a perennial staple, effortlessly bridging all seasons.

Lemons have a quiet power; think of how a splash of juice can wake up a dull sauce, how a pinch of zest can invigorate a salad, or how a sweet lemon syrup can turn a humble cake into something gourmet. It’s these little touches that remind us just how much these sunny citrus fruits can do.

With that in mind, I’ve pulled together a roundup of my lemon recipes, celebrating its full range, from zesty mains to crave-worthy desserts, and a few unexpected delights in between. Whether you’re a citrus enthusiast or just looking for something new to try, these ideas are sure to brighten your table.

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Hannah (BitterSweet)4 Comments