Tag: review

De Nada; You’re Welcome

“You’re welcome” is typically heard as a response, reflexive and impersonal, to any verbal show of gratitude. De Nada Cantina implies a fuller understanding: you are welcome.

Crispy Mushroom Picadillo Taco

Putting hospitality first, De Nada believes that when you put people first, the rest will follow. Judging by the nearly unanimous raves for their original downtown Austin location, they’ve got that equation right. As founder Stephen Shallcross explains it, “Hospitality is about taking care of people. We believe in hospitality. It doesn’t mean treating anyone, be they vegans, or gluten-free, or wheelchair users, as special. Everyone should be taken care of equally. It’s in our DNA to take care people, in the dignity of all people.”

Stephen Shallcross, owner of 2 Dine 4 Hospitality Group, which includes De Nada Cantina, Sawyer & Co., SWOOP House, Lil’ Easy Cajun Food & Bar, and 2 Dine 4 Fine Catering

Expanding into a larger kitchen in their newly opened South 1st location, the already accommodating menu has expanded accordingly. Myriad meatless options showcase the inherent richness of whole foods, seasoned with the same care and attention given to prime cuts. The mushroom picadillo in particular, developed through multiple trials and many revisions, is a shining example of that commitment. Layers of spices blended so harmoniously that it’s impossible to tease them apart are infused into every molecule of the humble fungus, swaddled in soft, handmade blue corn tortillas, or crispy hard shells if you’d prefer a nostalgic American flourish.

Vegan Enchiladas

Vegetarian enchiladas aren’t victims of subtraction after being converted to veganism. Creamy green pipián sauce blankets the bundle lavishly, as if those pumpkin seeds are channeling the very spirit of sour cream. Even the refritos negros, otherwise unremarkable black beans, dazzle with depth that has an uncanny cheesy undertone. It’s the kind of thing that anyone could enjoy, without even realizing they’ve eaten a vegan meal.

Camote Taco

What began as trying to accommodate friends and family turned into a genuine passion for making plant-based foods. John Mackey, co-founder of Whole Foods Market, was an early supporter and client, who really started the wheels turning. His signature can be seen all over the catering menus, which are additionally low-sodium and almost entirely oil-free.

Frozen Margarita

Don’t worry, if you’re just here for the comfort food, no one is about to give you a lecture about healthy living here. That piece of the puzzle is incidental to simply starting with quality ingredients and not messing them up. There’s still plenty of spirit behind the bar when you want to let loose. Crowned the best margarita by The Austin Chronicle now three years running, frozen or on the rocks, large or slightly less large, these drinks do not mess around. The way that happy hour deals bring crowds in droves is self-explanatory.

Verduras Taco

In 2026, accommodation is out; inclusion is in. Everyone is truly welcome here.

De Nada Cantina

1302 S 1st St.
Austin, TX 78704

Hannah (BitterSweet)3 Comments

Cream Cheese of the Crop

Tofutti walked so that plant-based dairy as we know it could run. Heralding in a new era of soy alternatives before the word “tofu” even registered with American eaters, visionary David Mintz began his frozen dessert company back in 1981. Catering to the kosher community, Mintz was in the right place at the right time to ride the wave of veganism as awareness and interest skyrocketed.

Non-dairy ice cream pints begat ice cream sandwiches, the legendary Tofutti Cuties that captivated me from the earliest days of my own vegan ventures. Though the number of flavors have dwindled and few stores west of New York carry them anymore, Cuties are still alive and well today. Tofutti is therefore responsible for both the second and third product reviews posted on BitterSweet, the latter of which turned out to be their enduring legacy, beyond dessert: cream cheese.

A Lasting Legacy

Tofutti Better Than Cream Cheese has undergone a number of revisions since its introduction in the early 90s. At one point, a separate Non-Hydrogenated version was developed and sold alongside the original, eventually overtaking its predecessor as overall nutrition faced greater scrutiny. More recent innovations include whipped and flavored cream cheeses, though I’ve only seen these available for purchase online. The Plain Better Than Cream Cheese still stands tall in mainstream grocery stores across the country. Where other brands fail and vegan options flag, I can always count on finding a tub of the classic.

Review Revival, Twenty Years Later

Revisiting my initial review from twenty years ago, I couldn’t help but wonder if Tofutti cream cheese still measured up. Right out of the gate, differences started stacking up. It appears that the spread has gained a bit more fat, as we all tend to do as we age, to the tune of an additional 30 calories per serving. Unbothered by the addition, which merely makes it comparable to conventional dairy-based options, I plunged in, bread at the ready.

Unsavory Impact

Immediately, I’m hit with a discordant note, an off-flavor that doesn’t quite fit with the rest. No, this is not cream cheese, it reasserts with every bite, slowly stepping back as your taste buds adjust. For lack of a better description, it strikes me as brown, perhaps subtly beany and nutty, without the wholesome, organic connotations that should bring. There’s no tanginess to speak of, not even a hint of gentle sourness or acidity, which I would have expected from the genuine article. It’s also strikingly sweet; much sweeter than I remember.

Served straight-up, unadorned, it’s not quite pulling its weight as a savory schmear worthy of a proper Jewish delicatessen. Texturally, however, this spread is unassailable. Luscious, silky smooth, slightly slippery, and thick enough to pile on high, the mouthfeel alone makes it worth the price of entry.

Still Sweet On This Spread

Am I wrong for wanting more from this old-school brand, which ultimately prides itself in staying true to its roots? In fact, Tofutti was always my go-to recommendation, not for noshing straight, but for baking. Better Than Cream Cheese was at the heart of my award-winning cheesecake, every decadent swirl of cream cheese frosting, countless truffles, ice cream bases, and even cookies. That inherent sweetness makes it a seamless match for every dessert you can think of. Time and again, I’ll fill my cart with baking staples, Tofutti cream cheese riding in front.

Mixed Results

Ultimately, no, it’s not the same as it once was, though that’s not to say it should be left in the past. We are not the same as we were either, twenty years ago. It pains me to admit that it’s not my favorite across the board, despite all the good it’s done over the years. In desserts and sweet treats, I wouldn’t hesitate to recommend the brand with genuine conviction. But, viewed holistically as a savory spread to top bagels, compared to the competition, Tofutti is no longer making a schmear that’s Better Than Cream Cheese.

Hannah (BitterSweet)6 Comments

Cook This Book: The Essential Einkorn Cookbook

Einkorn is still an enigma to many, lingering on the fringes of the modern food world like a half-remembered story; vaguely familiar and intriguing, but rarely invited into the daily routine. The Essential Einkorn Cookbook by Katie Koyle is exactly the lens needed to bring this grain into sharp focus, pulling back the curtain to reveal einkorn’s remarkable versatility in the contemporary kitchen.

Unlike trend-driven cookbooks that position ancient grains as novelties, likely to be forgotten when the next superfood craze rolls around, Koyle’s approach is refreshingly grounded. She treats einkorn not as a curiosity to be decoded, but as a staple to be understood. As a crucial part of the team at Grand Teton Ancient Grains, Koyle has spent years working intimately with this original wheat in all its permutations, and that fluency shows on every page. She knows how einkorn behaves, where it resists, and how to coax out its best qualities without force or fuss.

Though this is not a vegan or vegetarian cookbook, the guidance it offers transcends dietary lines. The foundational information, such as how einkorn absorbs liquid differently, why it prefers gentler handling, and how its golden hue signals richness rather than density, applies to anyone willing to experiment. Even recipes that include animal products are written with a technical clarity that makes them easy to adapt, making this book a valuable resource for adventurous eaters of all kinds.

The baking chapters are where einkorn truly shines, and Koyle wisely leans into that strength. Her focaccia (page 53) is a standout: plush and tender with a crumb that manages to be both airy and satisfying, its flavor deeper and more complex than versions made with conventional white flour. Einkorn’s natural sweetness comes through subtly, pairing beautifully with olive oil and herbs without collapsing into a heavy, overly dense dough. It’s the kind of bread that disappears quickly, torn by hand and eaten warm, with or without embellishment.

The pumpkin muffins (page 99), crowned with a generous crumb topping, are another highlight. Einkorn’s softness lends itself beautifully to quick breads, producing muffins that are moist without being gummy and richly flavored with the barest measure of sugar for balance. I love that it calls for a full can of pumpkin puree, not some trifling half-measure for the sake of color, and you only need to substitute the two eggs with 1/2 cup of applesauce to reap the fully vegan rewards. The crumb topping, when made with dairy-free butter, adds a certain decadence that straddles the line between nourishment and indulgence, equally suited to breakfast, afternoon coffee, or a late night snack.

Outside of the oven, einkorn proves its adaptability. Chicken and dumplings (page 125) offers a reminder that ancient grains are not confined to rustic loaves and pastries. The dumplings, tender and flavorful, hold together with grace, absorbing the broth while maintaining their structure. It’s a snap to swap in your favorite meatless protein and vegetable stock to make it effortlessly plant-based.

What makes The Essential Einkorn Cookbook especially successful is its humility and pragmatism. Koyle never oversells einkorn, nor does she shy away from its quirks. Instead, she offers practical wisdom, gentle reassurance, and recipes that work as an invitation rather than a challenge. It should also be said that the photography, shot by Koyle herself, is truly stunning, emphasizing texture, color, and process over polish. It’s equally inspirational and aspirational, especially to anyone that’s more of a visual learner.

For anyone curious about baking beyond conventional wheat, or simply looking to deepen their relationship with the ingredients they already love, this book is both a guide and a companion. Einkorn may be ancient, but in Koyle’s experienced hands, it feels entirely alive, ready to earn its place at the table, one loaf, muffin, and dumpling at a time.

This post was made possible as a collaboration with Grand Teton Ancient Grains. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)5 Comments

Newman’s Old Cookies

Twenty years is an incredibly long time when it comes to the lifespan of most products, and even the brands themselves. Combing through the archives to revisit the blog’s first years of life, it’s striking just how few of my earliest review features are still on the market. Rest in peace, my beloved Sweet & Sara marshmallows. May your memory be a blessing, Sunergia soy feta. Until we meet again, Luna tea cakes. I’ll see you in hell, Righteously Raw bars. I could go on, but there was one remarkable finding that snapped me out of that sad spiral: the very first thing I ever reviewed is still on store shelves, nationwide, to this day.

Newman-O’s, one of the earliest “healthy” Oreo doppelgangers that told us it was okay to eat cookies as long as they were organic, seems largely unchanged after two decades. The biggest difference is the label, bold and colorful, redesigned to capture what little attention spans shoppers have left. I thought this was the perfect opportunity to reopen my investigation to see if they still hold up to scrutiny.

Newman’s Own Organics launched the iconic Newman-O’s in 1993, the first line to expand the company’s offerings beyond their initial dressings and sauces. In addition to the Original sandwich crèmes up for re-examination today, additional flavors include Chocolate Crème, Mint, Peanut Butter, Strawberry, and Vanilla. Sadly, Ginger-O’s quietly disappeared from store shelves post pandemic, never to return. Of course, this was my favorite one. Yet again, my approval seems to be the ultimate kiss of death.

Oreo is said to be the world’s best-selling cookie, though Newman-O’s are hardly concerned about competing or dominating in any arena. 100% of the profits go to charity, which should make it a bit easier to swallow the $6.99 – 9.99 price tag, which is easily two or three times more than “America’s Favorite” cookie. Ostensibly, you’re paying for quality; organic flour and sugar, and no trans fats, high‑fructose corn syrup, or partially hydrogenated oils. Does it all add up when it comes to flavor, though?

Yes and no.

Yes, this is a solid sandwich cookie. Crisp chocolate wafers enclose a creamy white filling, balancing out the subtly bitter edge of the cocoa with a blast of vanilla frosting sweetness. They dissolve easily when dunked in non-dairy milk, melting away in the mouth without leaving a greasy residue. The two halves cleave away cleanly, satisfying for anyone that prefers to deconstruct their dessert to eat the components separately. Uncomplicated, they’re easy to love at any age.

No, it’s not vastly different from the experience of eating an Oreo. Maybe it’s the placebo effect that lends them the impression of having a cleaner finish and flavor, or that you can feel better about making a “smarter” choice. Eaten side by side, without the respective logos embossed on top, it might be difficult to tell them apart. That, however, is honestly a win for Newman. To offer the same addictive qualities as such a well-loved cookie, without sacrificing quality ingredients is a certain kind a coup.

I’m amazed, impressed, and relieved that Newman-O’s remains exactly as I remember it from my first foray into reviewing food. Before sponsorship, work for trade, influencers, and all the other noise muddying up the field, this is one I chose to buy with my own money, and still do.

Hannah (BitterSweet)8 Comments

Co-op and Carry On

If you think a grocery store is just a place to pick up tofu and toilet paper, then you’ve never been to Wheatsville. Deeply ingrained into daily life, and the very fiber of what makes Austin so special, this cooperative grocer has long stood as a beacon of community, compassion, and holistic healthy living. It’s where I go not just to shop, but to connect with local food, real people, and a genuine sense of purpose.

Roots That Run Deep

Wheatsville was born in 1976 from the hopes of a small group of idealists, dreamers, and food justice advocates who dared to believe that a better food system was possible. They named it Wheatsville to honor the first black community in Austin of Wheatville, established following the Civil War, founded in 1867 by James Wheat, who was formerly a slave.

More than a nod to past history, it was a promise to make this a place for everyone. What was, and still is, a radical concept of a community-owned store for fresh food, fair wages, and collective care, immediately put the original Guadalupe location on the map. In 2013, they were able to expand that vision into a second location on South Lamar, which has become even more involved in upholding those original values with a consistent stock of over 80% organic produce, niche products from local small businesses, and options for all dietary needs.

Better Choices In Bulk

One of the first things that hits you when you walk into Wheatsville, after the friendly “Hey, how’s it going?” at the door, is the wealth of options in the bulk section. While most stores have done away with the zero-packaging approach post-COVID, Wheatsville maintains theirs as an accessible, environmentally responsible way to stock up on all your dry goods. Dozens of clear bins line the aisle like a rainbow: heirloom beans, wasabi peas, jasmine rice, unsulfured dried mango (their best seller), and fresh pecans alike are at your disposal, in exactly the quantity you need. You can bring your own jars, which is fully encouraged, not just grudgingly tolerated, to prevent food waste and plastic waste alike.

Turn around to see the opposite side of the aisle, where the scent of freshly roasted bulk coffee beckons, irresistibly aromatic even if it wasn’t originally on your shopping list. Nearby, the peanut butter grinder hums softly, turning simple peanuts into creamy perfection right before your eyes, no sweeteners, fillers, or emulsifiers in sight. Even household goods like soaps and pet foods can be purchased in bulk, without the brand name price.

The Deli of Dreams

Say the words “popcorn tofu” and everyone will know what you’re talking about around here. This iconic protein has taken on a life of its own, spurring copycats across the globe, but none can quite replicate these deeply umami, meaty nuggets. I remember my on my very first visit to Austin, it was essential that I tried this mythical dish, and I understood the attraction at first bite. I even walked into a cactus trying to get there, but that’s a story for another time. Over 10 years later, they still have the same power over me. Find them in sandwiches, on the hot bar, at the deli, and chilling with the prepared foods to choose your own tofu adventure at home.

Rivaling that level of fame, the African Peanut Soup is a cult classic; thick, rich, and hearty enough to cure all malaise, including that of the spirit. Accompanying that perennial offering, the hot bar rotates with greatest hits like vegan mac and cheese and breakfast tacos, in addition to a full self-serve salad bar.

The build-your-own deli counter may be a newer addition, but it’s quickly become a favorite. Think Chipotle, if Chipotle actually cared about ingredients. Here, you can design your dream burrito, bowl, salad, wrap or taco with that prize-winning popcorn tofu in both original and buffalo flavors or Beyond steak, veggies, creamy vegan queso, fresh guacamole, and enough salsa options to keep things interesting all week. It’s fast, filling, and made to order, proving that convenience and quality don’t have to be opposites.

Breads, Pastries, and Sweet Surprises

Somehow, amidst all this, Wheatsville also finds time to bake in-house daily. If you happen to be an early riser, you can smell their loaves as they bake every morning, the scent of toasted wheat perfuming the air. I used to live around the corner and had a hard time resisting the lure as I took Luka out for the first walk of the day. For those with a sweet tooth, there’s a variety of cakes, brownies, muffins, and cookies, but if you ask me, the real prize is their vegan donuts. Glazed, filled, sprinkled, or plain, they’re little luxuries that anyone can afford.

Sip, Stay, and Soak It In

Another new feature is that at the South Lamar location, you can now enjoy it all with a cold beer or glass of wine in hand. Thanks to a recently acquired TABC permit, the Bluewillow Lounge has become a true gathering place. Hosting free movie nights, open mics, cooking classes, dance lessons, drag bingo, and so much more, Wheatsville has become THE destination for food and fun, not just another stop along the way.

A Bittersweet Goodbye to Guadalupe

Even the most cherished places aren’t immune to change. In 2026, Wheatsville will be closing its original Guadalupe location, a space it had called home for nearly 50 years. The closure wasn’t a matter of declining sales or foot traffic, but the result of mounting pressure from the I-35 highway expansion project, which brought a wave of uncertainty to the area. Escalating costs, disrupted access, and the looming threat of displacement made a pathway forward impossible to forge.

Help Keep the Co-op Strong

Wheatsville isn’t closing down though. Far from it; it’s rebuilding. The South Lamar store is still open, thriving, and more vital than ever. Now, the co-op has launched a new fundraising campaign to stabilize operations and lay the groundwork for future expansion, hopefully even a new central location, once the dust from I-35 settles.

Here’s how you can help:

  • Shop at South Lamar. Every purchase directly supports the co-op’s mission to pay fair wages, source responsibly, and uplift local producers.
  • Become a co-op owner. Ownership means investing in the future of the store and having a say in how it’s run. It’s community-powered food, literally.
  • Make a direct donation and invest. Even if you’re not local, you can contribute to Wheatsville’s fundraising campaign online. Every dollar goes toward keeping this community cornerstone strong.
  • Spread the word. Tell your friends. Share your Wheatsville memories. Post about your favorite deli order or that one time the vegan donuts saved your morning. The more people who know, the more people who care.

Wheatsville has always been a living example of what’s possible when food is rooted in values, not just transactions. If you believe in that vision, if you’ve ever felt at home among the bulk bins or found joy in a Popcorn Tofu Po Boy, this is the moment to show up.

Co-ops aren’t born of convenience, and they don’t survive by accident; all of it depends on community. In a city changing faster than its skyline, Wheatsville remains something rare and essential. It’s a space rooted in shared values, local flavor, and collective care. Supporting Wheatsville means keeping the soul of Austin alive, and making sure it has a future worth growing into.

Hannah (BitterSweet)6 Comments

Ice Is Nice

Kitchen gadgets are like guests: some overstay their welcome, others barely make an impression, and a rare few become part of the family. Personally, there are few that I want to stick around long term, but in the case of countertop appliances, I have a new permanent resident. The Ecozy Smart Ice and Water Dispenser here to stay.

Honestly, it’s much smarter than I need it to be, complete with an app that connects with your smart speakers to make ice on command, no matter what room you’re in and even if you’re not home. I’m perfectly content to push the button, which is also part of a snazzy LED display anyway. Honestly, it could take hand cranking and I’d still keep it around, because it makes spectacular nugget ice, AKA one of the best types of ice, and tons of it.

My Cup Runneth Over

Let’s talk hard numbers, because functionality is where this thing shines. The dispenser can crank out up to 200 cups per day. That’s more than enough for daily drinks, dinner parties, or pre-chilling an entire cooler for a road trip.

You won’t be left waiting around, even if you forget to turn it on until you actually need ice. The first batch starts dropping after about 10 minutes, depending on ambient temperature and water source. Internally, the bin holds about 3 pounds of nugget ice at a time, and while it’s not refrigerated, the machine recycles any melted ice back into the system. I like to make big batches and store them in freezer bags for later.

Solid Stats

One clever touch I didn’t expect was the integrated TDS (Total Dissolved Solids) display. Every time you fill the tank, the machine reads the mineral content in your water and displays it in real-time. I didn’t think I’d care, until I started noticing how my tap water actually scored. It’s not bad, but not as good as I had imagined.

It’s not a water-testing lab, of course, but it gives you a ballpark idea of what you’re drinking. My unfiltered tap water hovers around 250 ppm; filtered drops to 40 – 60 ppm. The cleaner your water, the clearer your nuggets, so it does make a difference.

Ice, Ice, Baby

This dispenser straddles the line between kitchen luxury and genuine utility. If you’re wondering whether it’s “worth it,” ask yourself how often you actually use ice. For me, that’s daily, and for more than just drinking:

  • Blanching: Quick ice baths stop the cooking process to keep vegetables and steamed greens bright and crisp. The same goes for al dente pasta when making pasta salad.
  • Travel: Make quick ice packs to keep food cold on the go.
  • Smoothies and milkshakes: Nugget ice blends fast and smooth without overworking your blender.
  • Cocktails: Let’s be honest, this was my first focus. The compact pebbles are essential for making a properly chilled mint julep, mojito, and many tiki drinks.
  • Cold Soups: Have you ever had super cold gazpacho or borscht? Nugget ice is ideal for keeping these dishes extra frosty, silently melting away before you chomp into them, unlike conventional chunky cubes.

Sip Smart

Of course, you can also use it as an instant cold, filtered water dispenser, but I’m fully enamored with having my own nugget ice on demand. Though it’s a unitasker, has a considerable footprint to account for, and the price is definitely a steep barrier to entree, anyone who loves nugget ice will be thrilled with the investment. At least, I know I am.

This post was made possible as a collaboration with Ecozy. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)5 Comments