BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Wild Winter Wonderland

Change up the usual festive flavors and think blue this holiday season! Before you hit palate fatigue from pumpkin pie-spiced everything, reach to the freezer for inspiration and invite Wild Blueberries back to the party. Even as the days go by and winter tightens its grip, frozen Wild Blueberries are still not only available but convenient, since they’ll stay icily preserved until inspiration strikes, and of course, just as sweet and delicious as ever. I’m not alone in my Wild Blueberry holiday plans, as two other very talented bloggers have joined me in developing some festive, true blue treats to celebrate the season.

Together, with the help of Wild Blueberries, we banded together to create a delicious free e-book with seven irresistible recipes, both sweet and savory, to help inspire some new holiday traditions.

My contributions start with a sweet and simple drink. It may not look like much more than a standard mug of hot chocolate, but beneath that steamy surface hides a rich, blue secret. Wild Blueberries and chai tea spice things up together, contributing both a warming and fresh, fruity flavor unlike any other cocoa combination I’ve ever tried. Wild Blueberry Chai-Spiced Hot Chocolate is a snap to whip up after a rough day out in the freezing cold, and is sure to take the chill off instantly.

Heading over to the savory side of the street, a quick Wild Blueberry jam infused with fresh sage is sure to surprise and delight. Perfect to smear on crackers and enjoy unadorned, or pack into pretty glass jars to give away as gifts, this is an intense, flavorful spread that masterfully balances sweet, savory, sour, salty, and herbal tastes in every bite. Of course, you can also dress it up for your next big shindig by creating Wild Blueberry Crostini.

Lightly toasted slices of baguette are topped with creamy pistachio ricotta, serving as the perfect foil to the flavorful jam. Finish the whole thing off with a sprinkle of crunchy whole pistachios, and guests may not be able to save room for dinner itself.

Stock up on a bag or two of frozen Wild Blueberries and go check out the whole free e-book for these recipes and more. I don’t know about you, but now I’m dreaming of a blue Christmas…

This post was written for and is sponsored by Wild Blueberries, but all content and opinions are entirely my own.


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Leftover Links

Another day, another delicious project! Although the blog hasn’t exactly been a hub of activity lately, the kitchen is another story. Churning out recipes and photos at every turn, fresh assignments for other outlets have kept me busy lately, but with less to share in this space of my own. Happily, many of those features are now hitting the internet, so it seemed like as good a time as any to round them up and share what I’ve been working on…

I make no secret of my strong bias towards all of Nava Atlas‘ unbeatable creations, but it’s been an absolute joy to continue our partnership beyond her forthcoming cookbook. Essentially cooking my way through the archives of VegKitchen, I’m proud to report that the Thanksgiving selections in particular are now lavishly illustrated, with photos that will hopefully inspire and entice in equal parts. From main courses to sides to sweets and beyond, there’s everything you could need to prepare for the festive meal, and I can vouch for the flavor of each and every one of them.

In case that’s not enough dessert for you, I also shared a super-simple No-Bake Apple Ice Cream Pie over on Go Dairy Free. Use a few store-bought shortcuts and whip this beauty up in mere minutes, or go all the way with homemade components; you can’t lose with either approach, and the results are guaranteed to impress.

Hitting newsstands and mailboxes shortly, you’ll find these Caramel Apple Crisp Cupcakes stashed within the pages of the November/December issue of VegNews Magazine. Lavished with ribbons of salted caramel sauce and a crown of caramel frosting, the tender, lightly spiced apples within never had it so good. Who said the cupcake trend was over?

I’m delighted to announce that Vegan Desserts is finally available for purchase again, now in its second printing and paperback format! In case you missed out on the first round, you now have a chance to enjoy all the same tried-and-true recipes, but now with fewer errors and two additional photos that were originally omitted. Not to mention, an even further reduced price over the hardcover version.

Finally, for any local readers, I want to point your attention to the Small Business Saturday event at the Fairfield University Bookstore on November 30th, where eight local authors will share their favorite books- Myself included! Get your cookbooks signed to give as gifts, if you can bear to part with them, and taste some samples of the recipes within. Hope to see you there!


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Have a Bigger Slice of the Pie

Gingerly slicing through the packing tape and lifting each flap of the cardboard carton, one at a time, unboxing my very first copies of Easy as Vegan Pie was, both predictably and surprisingly, unreal. Entering the lineup as my fourth cookbook, the creative process had become second nature, from dreaming and scheming to writing down the results. It was all the same routine, albeit more challenging subject matter than ever before, producing the luscious glossy pages I had been imagining for well over a year, through all of the flops and resounding successes alike. Exactly as I expected, the content felt as familiar as the back of my hand, having poured over the tiny details for hours on end to reach this point.

But holding the hardcover in my hands, flipping past photos and recipes that had each taken on their own unique personalities with stories to share, the sensation is indescribable. It’s hard to believe that this really came from my own hands, while it feels close enough to be an actual piece of me, out in bookstores everywhere. I couldn’t be more proud to share my heart, and my pies, abroad.

This isn’t about me though- I know you’re here for some sweet and savory satisfaction! Yes, it’s true, there are indeed savory recipes thrown into the mix, for the first time in any of my personal publications. A book for everyone, the range of flavors covers all tastes, and includes many gluten-free, nut-free, and soy-free options throughout. The “look inside” feature on Amazon.com has yet to go live, so in the meantime, allow me to tempt you with a taste of the recipes within:

Custard, Cream, and Pudding Pies

Adzuki Bean Pie
Banana Tapioca Pudding Pie
Buckeye Pie
Cannoli Pie
Chocolate Chipotle Sweet Potato Pie
Cookies ‘n Creme Fried Pies
Double Chocolate Truffle Tart
Figgy Pudding Pie
Greek Silk Pie
Kiwi Coconut Pie
Lemon Chia Seed Meringue Pie
Mud Pie
New York Cheesecake Pie
Nutterscotch Pie
Pistachio Pudding Pie
Raspberry Red Velvet Pie
Rock ‘n Roll Elvis Pie
Skinny Mint Tart
Speculoos Pumpkin Pie
Sweet Corn Crème Brûlée Tartlettes
Watermelon Chiffon Pie
Yogurt Parfait Tartlettes

Frozen Pies

Acai Bowl Pies
Blood Orange Creamsicle Pie
Hula Pie
Kahlua Pie
Malted Strawberry Milkshake Pie
Mojito Pie
Persimmon Chiffon Pie
Raw Eggnog Pie
Root Beer Float Pie
Spumoni Pie
Winter Wonderland Peppermint Pie
Nut Pies
Baklava Pie
Caramel Macadamia Crumb Tart
Chestnut Crunch Pie
Gingerbread Walnut Pie
Hazelnut Tassies
Marzipan Crostata
Pomegranate Pecan Pie

Fruit Pies

Apple Burgundy Betty Pie
Apricotta Tart
Bella Bellini Tartlettes
Black and Blue Licorice Pie
Black Forest Pie
Concord Frangipane Pie
Cran-Cherry Impossible Pie
Drunken Apricot Pies
Frankenstorm Pie (AKA Banana Ganache Pie)
Grapefruit Shaker Pie
Island Breeze Pie
Killer Apple Pie
Ma’amoul Pie
Mahalapeño Pie
Mango Chutney Pie
Membrillo Pie
Pear Praline Pie
Rhubarb Heart Pies
Roasted Strawberry and Tomato Galette
Rosemary-Peach Tarte Tatin
Strawberry Cereal Streusel Pie
Sugared Plum Tart

Wild Card Pies

Birthday Pie
Black-Bottom Macaroon Pie
Carrot Cake Pie
Chess Pie
Chocolate and Zucchini Pie
Choose-Your-Own-Adventure Pie Pops
Jack-O-Lantern Pies
Mango Sticky Rice Pie
Maple Shoo-Fly Pie
Margarita Jelly Shot Tartlettes
Matcha Mochi Pie
Old Fashioned Oatmeal Pie
Pup Tarts
Snickerdoodle Pie
Stained Glass Pie
Torta di Verdura

Savory Pies

Caramelized Onion and Apple Tart
Cheesy Mac Pie
Fried Green Tomato Pies
Primavera Pot Pies
Reuben Pie
Spaghetti Squash and Meatball Pie
Taco Pie
Tamale Pies
Tea Tart
Thanksgiving Quiche
Wasabi Pea Pie

…And that’s to say nothing of the wide range of crusts, accompaniments, toppings, and variations included as well. Of course, you’ll also find tons of tips on how to make your best pies ever, going into great detail on equipment, techniques, and ingredients.

Now, if you’ve made it all the way through that cruel temptation of recipe titles, you definitely deserve an actual slice of pie. Although I can’t ship one of these crusted beauties safely through the mail, I would be delighted to send you the blueprint to make scores of your own. To celebrate the official release of Easy as Vegan Pie, I’m giving away one signed and personalized copy, straight from my own reserve. I’m bursting to share this gem, so I can’t wait for it to reach book shelves any longer! If you’d like a big slice of the pie for yourself, enter by leaving me a comment below with your name and email in the appropriate boxes before October 16th, Midnight EST.  The only restriction is that you must have a US mailing address. Tell me about the best pie you’ve ever eaten, or which pie listed above you’re most looking forward to sinking your teeth into!

UPDATE: The entry period is over and a winner has been selected by the trusty random number generator. The participant who’s about to start rolling in dough very shortly is…

Commenter #97; Lizze! Congrats Lizzie, you’ll be hearing from me very shortly about how to collect your prize. Don’t despair if this wasn’t your lucky day. There will be many more exciting giveaways to come…


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I Only Have Pies For You

March 14th is always a cause for celebration, a holiday that deserves more fanfare than it ever earns. For those who haven’t marked their calendars and awaited the day with enthusiasm, just take a peek at the numerical representation: 3.14. Ring any bells? Yes indeed, it’s Pi Day!

Every year, bakers and bloggers across the globe try to out do themselves, coming up with some truly brilliant representations of this most delicious mathematical value. You wouldn’t guess it based on the current state of my recipe index, but I’ve been working especially hard on my pie contribution this time around. In fact, I have not one mere pie to share, but well over one hundred. There’s just one small catch…

You’ll have to wait until Easy as Vegan Pie is released this coming October.

All you pie-lovers out there, can I get a “Hell Yeah!”? It’s been a difficult path, paved with crumbly, sticky, and otherwise uncooperative dough; runny custards and undercooked fruits; every pie-related woe possible stood in my way of the perfect slice. Now I can confidently promise a fix to all those problems, along with dozens of mouth-watering, near revolutionary fillings never before seen in a crust. Get excited everyone- This book will make every day a pi day.

As if that wasn’t enough news to make you jump up and dance around the kitchen, brace yourself because I have another reason for you to start preheating your oven in anticipation… Vegan Desserts, out of print for many months now, is to be reprinted and re-released in paperback format, come November!

It’s going to be one sweet fall season…


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Coming to a Newsstand Near You

A new pair of months means a new VegNews, and for the March/April issue, it also means a new My Sweet Vegan column! After what felt like an inordinately long break, it’s time to break out the sugar and salt shaker, because I’m bringing the sweet and and the salty together for two easy, palate-pleasing candies.

Potato Chip Chocolate Truffles may steal the show, their intense, dark chocolate centers covered in crunchy shards of crushed potato chips, but Buttery Popcorn Brittle is not far behind in the lineup. Like kettle corn in one thick plank, it’s a new way to enjoy that classic theater snack with less muss and fuss. Both could be whipped up on a whim, and let me tell you, they make for excellent gifts… If you can bear to part with either treat.

In addition, I had the pleasure of shooting more savory delights by the lovely and talented Allison Samson. Bringing Cheesy Twice-Baked Potatoes to the party this time around, these rich spuds are not to be missed. Stuffed with creamy mashed potatoes and smothered in gooey “cheese” sauce, it may be tough to go back to plain baked potatoes after trying these tempting tubers.

Have you gotten your issue yet?  Of course, it’s packed full of other recipes, too, so there are plenty of equally attractive dishes to choose from.  What do you plan on making first?


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Vegan Holiday Kitchen

Cooking for a crowd can be daunting even for the seasoned pro, especially when there are specific holiday traditions to uphold. Bound by expectations of great feasts, in addition to the dietary restrictions of every last guest, how is one supposed to plan a festive vegan meal when times of celebration come about? Before demurring and declaring it a potluck affair, do yourself a favor and pick up Nava Atlas‘ new cookbook, Vegan Holiday Kitchen. Encompassing occasions from numerous religions and all throughout the year, it’s sure to guide you out of many sticky situations in any season. Trouble coming up with a hearty main dish for unenthusiastic omnivores, who still think that vegans subsist on lawn clippings and twigs? Or maybe you’re already preaching to the choir, but have trouble with menu planning? Whatever the case, Nava’s got you covered. Attractively photographed by the talented Susan Voisin, the pages sparkle with delicious inspiration and appetite-awakening ideas.

Gravitating first towards the more wintry fare, I can see how the Hearty Lentil and Mushroom Shepherd’s Pie (page 98) could become the talk of a Christmas party. A mercifully healthy respite from the heavy, rich foods synonymous with the season, the incredibly savory flavor carries this dish far. Opting to make individual servings since I wasn’t actually hosting a great number of guests, and wanting to easily freeze and defrost portions at will, the conversion was painless. Lots of mashed potatoes were leftover after topping my personal pies, although I’m not saying that’s a bad thing at all. Next time around, I might skip the breadcrumbs at the bottom which didn’t really add much to the dish. (Edit: Nava has explained to me that the breadcrumbs are meant to make slicing and serving a whole shepherd’s pie neater and easier, which is actually pretty clever. So, definitely keep them for a complete, family-style dish, but feel free to omit them for single servings like I made.) Otherwise, it was all you could ask for from a main dish meant to impress- Highly satisfying, well-balanced with both protein and greens, and deeply flavored with umami mushrooms, soy sauce, and aromatic herbs.

Seeking a more complete sample of the recipes on offer, and wanting a simple side to whip together without much fuss, the Pasta and Red Quinoa Salad (page 236) caught my eye early on. Red quinoa eluded me at the grocery store, but the regular old white variety was a fine stand-in. Bright, fresh flavors highlighted by the creamy yet tangy dressing make this disarmingly easy salad irresistible. A delightful combination of textures, between the tender quinoa, al dente pasta (I went with adorable mini bow ties), and crisp veggies, it would be an excellent option for a spring or summer gathering. Of course, you needn’t wait that long- I enjoyed it just fine even in the freezing days of December.

All the previous success was nothing, however, compared to what I believe is the crowning jewel of this collection: The Matzoh Ball Soup (page 115). A simple but surprisingly difficult staple that both bubbies and their babies adore, it’s one dish that I’ve been missing since becoming vegan. Passover would come and go, and I could only look longingly at those pillowy spheres floating in golden broth being devoured. Previous attempts had been spectacular failures, ranging from cannon ball dumplings to magically dissolving and disappearing matzo balls, so I was pretty much convinced that I would never eat anything nearly as good as the original.

Well, I think you know where this is all going by now. I want to state, for the record, that these are the best damn matzoh balls ever. No, perhaps they’re not “fluffy” in the truest sense of the word, but they’re so ethereally light, the simple soup, so perfectly rich and comforting, that the first spoonful brought me right back to my childhood. This is what I had been missing, and will never again go without. For this recipe alone, the cookbook is worth its sticker price, and then some. (The key to absolute soup perfection, by the way, is a truly delicious no-chicken broth, so don’t skimp!)

I’m typically not one to host lavish dinner parties, but the Holiday Vegan Kitchen may slowly convince me to change my tune.


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Start Spreading the News

Ordinarily a stellar candidate for keeping a secret, I’ve been a regular blabbermouth when it comes to my own.  After practically shouting it from the roof tops around town, spilling the details to anyone who sees me and stops to say “Hi,” it’s about time the rest of the world (or at least, the internet) knows…

I’m writing a third cookbook, about vegan ice cream! Tentatively titled “Vegan À La Mode,” you can expect plenty of wild and crazy flavors, alongside decadent classics reinvented. I’m only about 40 recipes in thus far, and there’s so much more left to churn up… You just wait, because this one is gonna be sweet!

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