BitterSweet

Sweet Musings with a Bitterly Sharp Wit


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On An Upward Spiral

Well beyond the realm of raw noodles, the simple spiralizer is capable of greater culinary feats than most might realize. Truth be told, until just a few months ago, I had never ventured beyond the original “spaghetti” blade, blissfully spinning in circles without knowing that a whole new world of textures and flavors lay just within reach. As if making up for lost time, I’ve been churning out different coiled vegetable creations one after another, fueled by a hunger for experimentation.

These latest recipes can all be found on Mealthy.com, a brand new community for cooks passionate about making healthy meals. I’m excited to lend my voice to this fresh collection of recipes that run the gamut from everyday dinners to fancy holiday feasts, bringing together talented contributors from all across the globe. There’s a dedicated vegan category that you’ll definitely want to bookmark for more inspiration, but of course I do have a few favorites. Since I’ve been on a roll with my spiralizer lately, I’ve clearly had a circular focus…



Spiralized Vegan Sushi Bowls

Get all the satisfying flavors of sushi in a lighter, effortless package. Swap spiralized daikon radish for starchy rice and skip the fussy rolling by piling the good stuff into a bowl. Sushi night will never be the same again.



Vegan Tuna Noodle Casserole

Surprise! This tuna noodle casserole features neither tuna fish, nor noodles! Fake out your friends with this unbelievably convincing vegan version of the classic casserole. Jackfruit works with wakame to create a fishy taste and texture, while ribbons of potatoes stand in for the traditional egg noodles. After one bite, even avowed purists may just find that they prefer this modern reinterpretation.



Quick Pickle Curlicues

Instead of a fully fermented pickle, get tangy cucumber strings cured in under an hour! Long curlicues make these perfect for serving over hot dogs or stretched along the side of a plate.



Spiralized Zucchini Frittata

Try this eggless and fresh summery frittata that’s protein-packed with garbanzo bean flour which takes charge here. Add an abundance of zucchini spirals and bake this eggless party into a tender, savory cake. Though you could easily serve it unadorned, the tomato relish truly takes it over the top. Seek only peak produce to make this combination truly sing.



Sweet Potato Praram

Just about anything would be delicious when smothered in a spicy peanut sauce, but this bold blend is particularly invigorating. Sweet potatoes take the place of starchy rice noodles in this completely plant-based entrée, complete with protein-packed tofu for a fully balanced meal in one bowl.



Borscht Ribbon Salad

When it’s too hot to contemplate soup, keep your cool by using your spiralizer to deliver this simple salad recipe. Inspired by borscht, this earthy blend is crisp, tangy, and highly satisfying, no matter the temperature outside.



Spiralized Baked Hash Browns

Crispy, golden hash browns are always irresistible, but difficult to get right when serving a crowd. Make easy work of the task by spiralizing instead of shredding your spuds, and bake the resulting strands in the oven to get the perfect results every time.



Spiralized Root Revelry Salad with Fennel-Herb Vinaigrette

What grows together, goes together, as this earthy salad so tastefully proves. Colorful root vegetables intertwine with sweet-tart dried cranberries and are brightened with the bold acidity of fennel vinaigrette.

I have much more to share that will whirl you right off your feet, so stay tuned for even more spiralized inspiration!

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Not-So-Secret Supper Club

There’s no sign out front. No two menus are ever the same. Walk-ins are not accepted. One would be hard pressed to call this arrangement a “restaurant” by the traditional definition, and yet the chef plays to a rapt audience, selling out tickets for almost every dining session. Bay area natives will likely know this poorly kept “secret” supper club well, striking up the band with Sound & Savor for over 13 years now. My first experience in this elusive underground establishment left a lasting memory, filled with the warmth of community as well as good food, and I’ve been hooked ever since. Attending dinners and classes almost as often as they’re offered, Chef Philip Gelb and I became fast friends in the process.

Known as much for his confidence with spice as his finesse with more delicate flavors, Phil has a style that doesn’t fit well into any predefined category, unafraid to cook to his own beat. Now he’s sharing that same approach with voracious eaters abroad, with the release of Vegan Underground: Improvisations on World Cuisines.

The contents transcend superficial cultural boundaries, seamlessly merging the defining characteristics of multiple distinctive cuisines into a brand new culinary adventure. Venturing boldly into unexplored territory, these recipes remain approachable, familiar for their original roots, recalling all the best flavor notes from high to low.

From Trinidad doubles to fiery mapo tofu, crispy fried okra to pistachio-walnut ice cream, the diverse range of delicious options promises appetizing options for all palates. Ramen remains a particular favorite of mine, and it’s a true pleasure to finally see other perennial crowd-pleasers like the green gazpacho and polenta peach cake in print.

Capturing the photos for this fresh compilation, I was lucky enough to experience these meals in person, as cooked by the master, but I can vouch for this home cook’s translation as well. Since not everyone, locals included, are lucky enough to snag seats for these limited engagements, I’m absolutely thrilled to give away a copy of Vegan Underground to four readers! Enter through August 10th by commenting below: Have you ever been to an “underground” restaurant, or have you dreamed of starting your own? Tell me about your experiences and ideas! Log your submission on the official giveaway page, and find additional ways to improve your odds there, too.

For as many cookbooks flood the marketplace every year, there are none that can match the creativity and sheer passion found within these pages. You won’t find Vegan Underground in mainstream bookstores or on Amazon.com, so don’t miss your chance to own a copy today.


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Get Real

The question of “realness” is one for the ages. It’s a term that gets tossed around all across the board these days, sprinkled into conversation like confetti to both emphasize and punctuate a thought. Eating “real” food is an admirable goal, but what does it really mean? Striving to eat “healthy” food ranks right up there alongside the concept, but realness takes it a step further. If you ask me, the idea behind real food has so much more substance than any quick-fix diet plan, and bears much greater meaning once you peel back the flaky exterior. Real food is wholesome, derived from nature and not a test tube, something that anyone with even the foggiest vision could recognize as edible. Real food is practical, fundamentally within the grasp of the average cook, be it their best or worst day, busiest or most leisurely moment. Real food, above all else, nourishes on a holistic level, feeding the body and heart in the same heaping spoonful.

This is my ode to realness and my invitation to anyone else who’s felt flummoxed, infuriated, or frustrated by the vagaries of the word. I’m thrilled to announce my fifth cookbook, and my very first entry into the savory arena, Real Food, Really Fast. Recipes run the gamut from breakfast to dessert, and believe it or not, all can be completed in 10 minutes or less. Speed was the biggest challenge in development, but flavor was an absolute necessity. If it doesn’t taste good, it doesn’t belong in any cookbook, period. The full-color photos accompanying each and every recipe are the icing on the cake, the siren song luring hesitant readers to take a closer look, but even the most glamorous hero shots wouldn’t save a lackluster dish. I’m asking you to keep it real, so the least I can do is hold up my end of that bargain too.

Get excited, jump right in and pre-order (please!) but try to contain yourself, just as I’m struggling to do right now. The release date is still many months away, but there’s good news in that long stretch of silence: I’m now looking for recipe testers to help vet these dishes and make sure they’re all truly fit to print! It’s a tough job that takes dedication, precision, and most importantly… Hunger. Accessibility is essential to my recipes so there’s no presumed skill level here. If you’ve ever held a knife and cut a vegetable before, congratulations, you’re a qualified applicant! Please get in touch with me at hannah @ mysweetvegan.com (no spaces) if you’re interested in joining forces to craft a better cookbook.


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Given the Cold Shoulder

Blurring the line between genius and madness, typical recipe brainstorming sessions can yield any number of wild, unpredictable results, combining disparate flavors that bear tenuous connections at best. It’s the best and worst part of any free-association exercise, opening up the floodgates and allowing a torrent of unfiltered ideas to flow. I’ve come up with some of my greatest hits this way, but sometimes, I’ve inadvertently managed to cobble together terrifying Frankenstein monstrosities instead. Most of these are easily eliminated before they ever come to fruition to assault unsuspecting eaters in real life, but unfortunately, it sometimes takes a round of testing before I realize the errors of my ways. Recipe writers don’t like to talk about it, but failure is far more common than success.

Thus, given my adoration for ice cream and endless supply of crazy concepts, I’ve dished out more than my fair share of distasteful scoops. In honor of Nation Ice Cream Day today, I thought it might be fun it dive into the archives to unearth some of these frozen horrors. Brace yourselves: The following list is not for the weak of stomach.

  • Raisin Bran Ice Cream
  • Black Garlic Ice Cream
  • Old World Borscht Ice Cream
  • Ketchup Ice Cream
  • Bread & Butter Pickle Chip Ice Cream
  • Cinnamon-Raisin Noodle Kugel Ice Cream
  • Smokey Barbecue Sauce Ripple Ice Cream

Consider yourselves lucky that I had enough common sense to know when to put the ice cream paddle down. Not all ideas can be winners, but you have my word that only the best ever make it into print.

I hope everyone is enjoying this “holiday” with only the creamiest, sweetest, and most luxurious of sweet scoops!


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Weather or Not

Don’t talk about the weather. No one wants to read another dissertation on the current atmospheric conditions in their own immediate locale, let alone those in some irrelevant corner of the world. Not a single person out there could care less about the recent rainfall, temperature swings, or the balance of sun and clouds, and yet you’d be hard pressed to find two consecutive posts here that don’t bear at least a passing mention of one. Keep this up and you’ll have to convert BitterSweet to a weather blog. Of all the topics to open a conversation with, discussing the weather is absolutely the most boring approach, guaranteed to stop any casual interaction in its tracks. Please, I’m begging you, do not start another article based around the weather.

It’s a conversational dead end, a social death sentence, a trap that I’m well aware of and yet fall into every time. Weather affects countless facets of my daily life, making it impossible to merely push aside as though it wasn’t such a dominating force. That’s especially true when it comes to culinary inspiration. No other single element affects the food I crave and create more than Mother Nature, each dish an edible manifestation of her mischievous climate deviance or meteorological phenomenon. Shopping more often at farmers markets and less at traditional supermarkets only intensifies this connection. Given this overwhelming influence, how am I to introduce a recipe inspired entirely by seasonal availability?

Let’s just talk about the food, shall we? The latest gems sparking my interest have come straight from the aforementioned farmers markets, thanks to the brilliant program CUESA has assembled, featuring local chefs and produce every weekend.

Presented by Chef Ben Paula of Sauce, this colorful composition has been a delicious reminder of the brilliance in simplicity for many ensuing meals. A Pickled Beet and Braised Beet Top Salad may not sound like much on paper, but the lightly briny taproot adds a new dimension of flavor to the leafy greens. Utilizing the whole vegetable, each plate presents a complete and thoughtful study of the much-maligned beet. I would wager that even naysayers would find something to love in such a fresh approach.

For a sweet accompaniment that won’t weigh you down, I would highly recommend the Blood Orange-Carrot-Almond Dreamsicle from Neka Pasquale of Urban Remedy fame. Truth be told, the name itself is far more complicated than the actual recipe. Simply mixing together prepared juices and almond milk provides a smart alternative to juicing from scratch, and creates an unexpectedly luscious drink. All you need is equal parts carrot juice, orange juice (blood or orange or standard work equally well, I’ve found), and almond milk. Add the almond milk last to prevent it from curdling, and enjoy chilled. I’ve taken to mixing up the formula with beet juice as well, since I just can’t get enough of the ruby red orbs.

Even if your immediate outlook isn’t nearly so sunny, go ahead and leave the forecast off the menu. I’d argue that these spring-time treats needn’t require optimal weather for your enjoyment.


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A Cookie for Every Craving

Whether you’ve baked a dozen batches of every cookie bookmarked in your recipe file or have yet to fire up the oven, it’s never too late to squeeze in another sweet option. Especially true around the holidays, I can’t think of a better way to celebrate the season than with a few homemade morsels of sweetness. The possibilities are simply endless, taking form in every shape under the sun, boasting colors and flavors previously beyond the scope of imagination. Even if you have a game plan all set out for your festive gifts, desserts, and midnight snacks, it’s never to late to add a few more recipes to that list.

This is especially true when you’re talking about the winners of the annual VegNews Holiday Cookie Contest. Certified delicious by a panel of discerning sweet teeth, I was tasked with an assignment of significant import: Photographing the top three victorious treats. Yes, it’s a tough job, but someone’s got to do it.

In third place, the Mexican Hot Chocolate Cookies by Alison Sullivan sparkle with the warm spices and rich chocolate flavor. The only thing better than enjoying one still warm out of the oven would be to pair it with a cup of the eponymous beverage itself.

Coming in at second place, the Gingerbread Fudge Buttons by Anna Jurik are real beauties to behold. Luscious pools of melted chocolate resting in tender gingerbread cups, these options are sure to shine on any cookie platter.

Taking the grand prize in first place, it’s easy to see why the Salted Caramel Cookies by Michelle Norton took the cake- Or cookie, as it were. Dangerously easy to whip up, this sweet and salty combination hits all the high notes in every soft, chewy bite. Just try and leave a single one out for Santa, I dare you!

No matter how you decide to celebrate the holiday, or not, be sure to make it sweet. Have a happy everything!


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The Great Food Blogger Cookie Swap

Who hasn’t landed on a lavishly curated new blog, garnished with extravagant photos tucked between every mouthwatering paragraph, and cursed the fact that the potential for smell-o-vision technology has not been fully realized yet? Better yet, where are those edible 3-D printer inks when you need them? It’s the best and worst aspects of the blogosphere that are inseparable: Inspiring recipes from all corners of the globe can be instantly beamed into your home, but the ferocious hunger that they incite cannot be be satisfied by mere visuals alone. Although this far-flung community is closer than many social groups in real life, it’s hard to bridge that physical gap when you can’t just reach out and share a cookie with your friends.

Thus, the annual Great Food Blogger Cookie Swap is nothing short of a holiday miracle. Started in 2011, I only regret jumping onto this bandwagon so late in the game. Imagining the joy that my own homemade cookies might spread, the moments that their sweetness might brighten, kept my oven churning even through the stress of work deadlines. Finally having like-minded recipients for my sugared creations was a singular thrill, but admittedly, it wasn’t my only motivation. Tired of winter dinner parties where all meals ended with a cacophony of eggs and butter, I wanted some special holiday cookies for myself, gosh darn it!

Sending out three carefully wrapped parcels and anticipating three others in return, my already lofty expectations were far exceeded by the sweetness soon to arrive.

The Sweet Potato Chocolate Chip Oat Cookies from Happy To Be a Table of Two were the first guests to check in at this sugar-fueled gathering. The brilliant aroma of chocolate and cinnamon mingled in the air before the zip-lock bag was even unsealed, and I knew I would be in for a treat. Tender, soft, and supple, each generous round was the perfect texture, made even more impressive due to the time and travel involved. Every bite packs in an ideal amount of chips to add bursts of rich chocolate flavor without dominating the whole cookie. A delightful combination of flavors that seems well suited for all seasons, this is one recipe I’m definitely adding into my collection.

The next, truly outstanding creation came courtesy of Loose Leaf Vegan. Her impeccable Chai Thumbprint Cookies rang with a measured balance of salt and spices, culminating in luscious pools of toothsome fudge on top. Supported by a pillow-y yet satisfyingly dense base, the rich chocolate filling absolutely put these morsels over the top. I’m afraid you’ll just have to take my word for it though, since I selfishly horded, and have since eaten, every last cookie by myself. The baked beauties are just too good to share.

Unfortunately, the final package didn’t fare as well in the hands of our good old postal system. Delivered with a resounding thud at the front door, it’s no surprise that the contents were crumbled to almost indistinguishable grains of sand. At least two or three good bites survived intact, and I was still able to savor the Orange Almond Cookies and Chocolate Vanilla Swirl Cookies baked by Not So Cheesy Kitchen. Of the two buttery shortbread cookies, I was particularly fond of the subtle citrus notes in the former. Though I could have eaten a boxful in that one sitting, I was happy to get a fine sampling all the same.

As for my own contribution to this grand exchange, I shared a few dozen Speculoos (AKA Cookie Butter) Pinwheel Cookies. Rolled with a stripe of chocolate dough, the trendy brown sugar and cinnamon spread sings with harmonious contrasting tastes. That recipe is one I’ve shared with Go Dairy Free, so please pop on over there to grab the details.

This was my very first cookie swap of any sort, and I can tell you without hesitation that it certainly won’t be my last.