Portraits and Paella

Cultivating an appreciation for portrait and people photography is one thing, and actually producing decent images on the subject is another entirely. It wouldn’t matter if not for the demands of various photography classes, most of which seem to be written with only one type of student in mind. Either everyone with a camera dreams of growing up to become a high school prom photographer, or some of these lessons are really missing the mark. Where is the passion for still life and commercial photography I find myself immersed in everywhere else? Sure, those basic lighting techniques taught with any sort of subject will prove handy once applied to other disciplines of the art form, but for now, courses entitled “People Photography” sound like one full semester of torture. Forced to face this glaringly weak point in my toolbox of skills, it’s turned out to be a learning experience in more ways than expected so far.

Just before winter break, the final project for a certain “Location Lighting” class demanded numerous shots of people and things in all different places, making for a mad dash around town with unwieldy light stands and giant reflectors in tow. Ultimately, I’m pretty sure it was one particular shot, taken within the comfort of my aunt and uncle’s home, that truly secured my grade.

The take-away lesson from this experience? Make the picture about food anyway! By adding this element of interest, and with the help of my very patient and tolerant Uncle Alberto, it was no longer the same frustrating process of trying to make a scene out of nothing. Now there was a story, and a subject I knew how to work with.

And let me tell you a bit about that subject: Paella. Vegan paella, packed full of fresh vegetables and vibrant yellow grains of rice, all infused with saffron. Redolent of onions and garlic, it’s a simple yet classic dish that must not be underestimated. Though there was a more traditional, seafood-filled version on the table alongside this one, I couldn’t help but notice that everyone seemed to have at least a scoop of the veggie version on their plates, too.

That would have been the end of this story, but then, for my birthday, a wonderful gift fell into my hands… My very own paella pan.

Thank goodness I already had a tried-and-true recipe to turn to, because I wanted to fire up that stove right away! My only alteration was to add a dash of smoked paprika, because I just can’t get enough of that stuff. The beauty of this dish is that it’s endlessly versatile, and pretty much any vegetables hanging out in the fridge will do just fine. Consider throwing in a drained and rinsed can of chickpeas for a bit more protein, too.

Yield: Makes 6 – 8 Servings

Uncle Alberto's Vegan Paella

Name: Uncle Alberto's Vegan Paella
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Spanish
Ingredients: 3 Tablespoons Olive Oil, Divided; 4 Cups Brussels Sprouts, Halved; 4 Cups Other Assorted Raw Vegetables, such as Asparagus, Red Peppers, Zucchini, Mushrooms, and/or Artichoke Hearts; 1 Medium Yellow Onion, Diced; 3 Cloves Garlic, Minced; 2 Cups Medium Grain Rice; 4 Cups Vegetable Broth; 1 Teaspoons Salt; 1/4 Teaspoon Ground Black Pepper; 1 Teaspoon Smoked Paprika; 1 Large Pinch Saffron; 2 Cups Frozen Peas; Lemon Wedges, to Serve

Vegan paella, packed full of fresh vegetables and vibrant saffron rice, is a simple yet classic dish that's bursting with flavor. This is the version my uncle taught me to make using entirely traditional plant-based ingredients.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

3 Tablespoons Olive Oil, Divided
4 Cups Brussels Sprouts, Halved
4 Cups Other Assorted Raw Vegetables, such as Asparagus, Red Peppers, Zucchini, Mushrooms, and/or Artichoke Hearts
1 Medium Yellow Onion, Diced
3 Cloves Garlic, Minced
2 Cups Medium Grain Rice
4 Cups Vegetable Broth
1 Teaspoons Salt
1/4 Teaspoon Ground Black Pepper
1 Teaspoon Smoked Paprika
1 Large Pinch Saffron
2 Cups Frozen Peas
Lemon Wedges, to Serve

Instructions

Saute Brussels sprouts with 1 tablespoon of the olive oil, a pinch of salt and pepper until cooked with hints of browning. Lightly saute the other vegetables for about 5 minutes and season to taste. Remove from pan and set aside.
In a paella pan or large skillet on the stove top, heat the remaining olive oil and cook the diced onion and garlic over low heat. Once translucent, add the paprika and saffron, and stir well. Add rice and saute for approximately 1 minute. Add Brussels sprouts, vegetables, and broth and bring mixture to a low boil. Season with 1 teaspoon of salt and 1/4 teaspoon of pepper, stir and cover.
Cook for approx 20 minutes over low-med heat until the liquid has mostly been absorbed. Add frozen peas, stir into the rice, cover and cook for an additional 10 minutes.
Serve in paella dish with lemon wedges.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 202Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 667mgCarbohydrates: 32gFiber: 7gSugar: 8gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

February 15, 2012August 14, 2022

Hannah (BitterSweet)29 Comments

Nog-Off!

Eggnog: Beaten eggs and cream whisked together into a frothy amalgamation of dairy, sweetened with a heavy hand, spiked with nearly equal parts hard liquor and perhaps brightened with a pinch of nutmeg. Now doesn’t that just sound delicious? Like some bizarre protein shake for alcoholics, it sounds like a beverage created to cause as much pain as the intoxicating additions might be intended to ease. The butt of many jokes and great animosity from detractors, it’s hard to imagine how it was first created, and furthermore, deemed edible. Having felt no compulsion to imbibe for the first 20 years of my life, I will say upfront right now, I have never had “real” eggnog. However, it took going vegan for me to try it at all, and that’s what started the love affair.

Subtract all those nasty bits, remove the alcohol, and you have a whole different beverage, quite literally. Without the fangs, it’s really a sweet, cuddly creature that’s easy to enjoy and hard to feel guilty about. Zero cholesterol and lower calorie counts are a factor luring many non-vegans to the eggless nog party, too. However what counts more than the numbers is the taste, if you ask me. This year, we have more options than ever to fulfill our noggy needs, and after years of plotting a grand show-down, I’m proud to announce the first ever unofficial Vegan Nog-Off! A head-to-head battle between the non-dairy nogs on the market, fighting to the death until the strongest nog is revealed. Okay, nothing quite so dramatic, but just image how exciting that could be!

To understand this sudden 180 degree turn from disgust to adoration, we must first go back in time a bit. Back to the days when Vitasoy still distributed soy milk in the US, and produced the most irresistible seasonal beverage of all, Holly Nog (scroll down to see nog info). I was hooked, no turning back, and couldn’t slurp that sweet nectar down fast enough. My stock pile would hit at least a dozen cartons by the end of December, but would hardly survive January. When Vitasoy pulled back from the US market, I was devastated, but simultaneously inspired to find an equally satisfying replacement. Thus began my eggless nog journey to find the best alternate option.

[If you live in Canada though, you’re in luck- Holly Nog is still available in your neck of the woods! The nog pictured above was smuggled over the border thanks to the lovely, generous, and incredibly thoughtful Marika; I couldn’t have dreamed of a sweeter holiday gift!]

For American folk like myself, we currently have a grand total of four vegan nog options for this year of 2011; two soy, one coconut, and one rice. The question is, which one is best? The completely unscientific breakdown is as follows, starting with my least favorite and ending with the top nog.

Rice Nog by Rice Dream. This nog is no newcomer to the marketplace, so unfortunately, I already knew I hated it. However, it seems I had forgotten just how much I hated it. Pouring weakly from the carton as a pale shade of pepto-bismal-pink, it’s readily apparent that the consistency is the thinnest of the bunch. Slightly dusty at first taste, with a nice touch of grit at the bottom and an undeniable cereal flavor, this is an option only to reinforce negative nog stereotypes. Avoid at all costs.

Soy Nog by Earth Balance. Upon first whiff, I could have sworn I detected a hint of lemon drink mix powder. Confused but undeterred, I came to enjoy the smooth texture, ranking just a hair thicker than standard soy milk. Appropriately sweet but without much of a spice flavor anywhere to be found, it was quite alright… Until I stopped drinking. At first, I wrote it off as being a bad batch, but 3 cartons later (yes, I am a glutton for punishment, or perhaps, just a glutton), the strange aftertaste of dirt remained. Very subtle, easy to overlook when spiked with some potent spirits, but something I found a bit off-putting.

Silk Nog by Silk. A classic that’s been around the block and back, this staple still endures and ranks highly among the dairy-free and eggless crowds. Sweet enough to be considered dessert, it’s a mild but highly drinkable treat. Thick enough to coat the palate briefly but resist a cloying stickiness, it’s something you don’t need to hide behind other drinks on the holiday party buffet table. I personally wish it had a better punch of spice, but such a complaint can easily be corrected with just a pinch of nutmeg upon serving. Not a bad option at all, with the bonus of being the most widely distributed and easily attainable vegan nog in the US.

Coconut Nog by So Delicious. The winner of the round. It may not be for everyone though, due to the subtle but easily recognizable hint of coconut flavor that hits you initially. That impression does fade as you continue to imbibe, and by then, you’ll find yourself hooked by the sweet, custard-like flavor. Thick like a melted milkshake, this nog has a certain richness that the others lack, bringing it closer to the original decadent inspiration. Granted, it does have a more tropical, almost banana-like flavor, which may horrify true nog drinkers, but for this vegan who’s never had the original, it simply tastes like the holiday spirit, if it were condensed into a drinkable format.

Making your own eggless nog is generally recommended over any store-bought options, due to the ability to adapt and adjust flavors to your own tastes, but we finally have a few strong offerings for the lazy, rushed, or merely curious vegans among us. Congratulations, So Delicious– It really is the year of the coconut!

December 14, 2011December 14, 2011

Hannah (BitterSweet)49 Comments

Oh Boy, it’s Obon!

Much like a Japanese version of Day of the Dead, Obon is a celebration of the departed, including a full festival of games, dances, and of course, food. Though traditionally said to occur on the 15th day of the 7th lunar month, our calendar places it squarely in August, and so while the date may vary, most sources agree that today is the day to party. Good eats are naturally a part of any holiday worth observing, but Obon doesn’t have any specific must-have dishes. A comforting melange of traditional street foods, it’s all casual fare that you’ll see throughout Japan; dango, manju, takoyaki, and everyone’s favorite overseas, sushi. Inari falls into that last category and strikes me as the best suited for grabbing and going, dancing and running about. An edible tofu-based pouch that can hold all sorts of goodies, rather than an open-bottomed roll, it just sounds like an ideal snack to me.

The only trick is hunting down tofu pouches, but then the sky is the limit for fillings. Traditionally stuffed with little more than seasoned sushi rice, I like to stick pretty close with the tried-and-true assemblage, but with a multigrain twist. Zakkokumai, a blend of grains and seeds meant to enhance plain old white rice, has long been an obsession of mine. Making your own blend is a snap; just throw in any seeds you fancy (sesame, sunflower, poppy) and any grains that will cook in approximately the same time as the rice (quinoa, bulgur, oats, millet, pearl barley), as well as some quick-cooking legumes, such as beluga lentils or pre-soaked red beans. The beans may tint your rice slightly to an amber hue, but I think it looks much more inviting and less dull that way!

Packets of zakkokumai are available in Japanese grocery stores, and they typically recommend mixing in 1 tablespoon of the blend per cup of sushi rice. I like to up that figure a bit, often to twice the amount of zakkokumai for a more satisfying range of textures and flavors. To finish up the rice for sushi, stir in a tablespoon or two each of rice vinegar and mirin, and a dab of sweetener if desired. Inari pouches tend to have a light sweetness to them already though, so I prefer to omit the extra sugar for this application.

You could stop there and have perfectly delicious inarizushi, or you could take it a step further and mix in shredded nori, cooked and shelled edamame, shredded carrots, thinly sliced scallions, diced cucumbers, sauteed shiitake mushrooms– Just about anything, really! Takeout sushi may be easier, but certainly not even half as flavorful or exciting as inari you can make at home.

August 15, 2011August 15, 2011

Hannah (BitterSweet)13 Comments

Deconstructed and Reconstructed

Die-hard devotees may cry foul, but I happen to love seeing new renditions of classic dishes. The originals may stand the test of time, and retain their allure despite their newer, trendier counterparts, but times change and food changes with it. For example, falafel is a Middle Eastern staple that almost everyone can claim some sort of fondness for, but no one would want to eat it every day. If the palate fatigue doesn’t get to you, the heavy, greasiness of it all will. Though lusciously rich and filling, those golden fried orbs tend to sit in my stomach like leaden golf balls, encouraging naps soon after rather than resumed productivity- Not exactly the thing to take in for lunch on a work day. After spending one too many afternoons in a falafel-induced daze, I knew that this was one tried-and-true meal in need of some reinvention.

Baked or raw falafel is certainly a worthy consideration, but for days when there’s barely enough time to get dressed and run out the door in the morning, let alone get something into the oven or dehydrator, I have just the alternative.

Still bearing all of the vibrant flavors and key components of your standard fried falafel, my falafel-inspired salad is considerably lighter on the stomach, and easier on an over-scheduled day. No cooking required, just mix and enjoy. Best of all, this assembly is just as tasty warm as it is cold, so it’s perfect packed lunch fodder. Highly satisfying and re-energizing, I daresay this more modern take on falafel has the edge on the competition… Should you crave that hand-held eating experience, you can even stuff it snugly into a pita, and enjoy it in a more “tradition” fashion!

Yield: Makes 4 - 5 Servings

Deconstructed Falafel Salad

Bearing all of the vibrant flavors and key components of your standard
fried falafel, my falafel-inspired salad is considerably lighter on the
stomach, and easier on an over-scheduled day. No cooking required, just
mix and enjoy. Best of all, this assembly is just as tasty warm as it
is cold, so it’s perfect packed lunch fodder.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

Deconstructed Falafel Salad:

2 Cups Cooked Brown Rice
1 15-Ounce Can Chickpeas
1 Small Leek, Cleaned, Greens Removed and Thinly Sliced
2 Cloves Roasted Garlic, Minced
1/4 – 1/2 Cup Chopped Fresh Parsley
1/4 – 1/2 Teaspoon Red Pepper Flakes
2 Teaspoons Ground Cumin
2 Teaspoons Ground Coriander
3 Tablespoons Lemon Juice
1 Tablespoon Flax Oil
Salt and Pepper, to Taste
2 Tablespoons Sesame Seeds, Toasted

Instructions

Preparation for this one couldn’t be simpler- Just toss everything
together in a large bowl until the ingredients are well distributed and
evenly coated in spice, and either heat and serve, or cover and stash it
in the fridge until chilled. It will last up to 5 days refrigerated,
so you can make this at on Monday and enjoy it throughout the work week
with ease.

Baking Burn Out

Baking holiday cookies and cakes at such a break-neck pace, I suppose it was bound to happen; Palate fatigue of the worst sort. A sweet tooth turned sour, here we stand with just a few days remaining until the big x-day, and the last thing I want to think about are treats filled with sugar and spice. Yes, even a dessert-obsessed vegan baker has her limits.

But, a girl’s still gotta eat, and in many cases I’m sure, feed lots of hungry guests descending upon the house and expecting goodies of all variety. Rather than assaulting them with sweetness, try easing into the festive feast, and passing out a few savory appetizers. Especially if you have a big dessert planned for later, it’s best to shy away from excess candies before the big event anyway.

Tasty enough for omnivores and vegans alike, these easy, cheesy rice balls are an Italian classic, with a little seasonal twist. Although the time for Hannukah has long passed, it could still tie in the tradition of cooking in oil, if you’re a multi-holiday family like us. The only thing you need to plan in advance is cooking and cooling the rice, and deciding on your favorite red sauce to accompany these moreish little morsels.

Yield: Makes About 12 Arancini

Pumpkin Arancini

These easy, cheesy rice balls are an Italian classic, with a little seasonal twist.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

Pumpkin Arancini:

2 Cups Cooked and Cooled White Rice
2 Tablespoon Garbanzo Bean Flour
2 Tablespoon Nutritional Yeast
1/2 Cup Pumpkin Puree
1/2 Teaspoon Dried Sage
1 Tablespoons Dried Parsley
1/4 Teaspoon Salt
Pinch Black Pepper
4 Ounces Vegan Mozzarella
1 Cup Seasoned Vegan Bread Crumbs
Canola Oil, to Fry

To Serve:

Marinara Sauce
Fresh Herbs

Instructions

To assemble your rice balls, simply place the cooked rice, garbanzo flour, nutritional yeast, pumpkin, and spices in a large bowl. Mix together thoroughly until fully combined. Set aside.
Cut your vegan mozzarella into little cubes, each about 1/2-inch on each side. Use two spoons or a 3-tablespoon cookie scoop to scoop out balls about the size of golf balls, and press one “cheese” cube into the center of each. Use your hands to gently round the rice balls out, fully covering the little “cheese” nugget inside. Make sure no parts of the “cheese” are sticking out, or else it will melt and ooze out into the oil. Toss each ball gently in bread crumbs to fully coat the exteriors.
Heat about 2 inches of oil in a high-sided sauce pan or skillet to about 350 – 375 degrees, and add in 3 – 4 rice balls at a time, depending on the size of the cooking vessel. Fry for about 1 minute on all sides, until evenly golden brown all over. Carefully remove finished arancini and let drain on wire racks briefly, until cool enough to handle. Repeat with the remaining rice balls. Serve as soon as possible, with marinara sauce and fresh herbs on the side, or spooned right on top.
Makes About 1 Dozen Arancini

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 102Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 132mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 3g

December 20, 2010April 13, 2019

Hannah (BitterSweet)52 Comments

Semi-Official

So maybe I jumped the gun a little bit. Who could blame me for being excited about shaking off the winter blahs and getting on with the year? After a long week of pounding rain, the snow has melted and temperatures are rising ever so slightly, adding fuel to my accelerated sense of time. Despite common sense and the calendar’s conclusive decree, spring is the only season I can think of catering to now, and oh, the plans I have!

Asparagus, ramps, fiddleheads, morels, all have a place on my menu, and eventually in my stomach, but for now remain a dream. It’s still winter as far as my selection of produce is concerned, yielding slim pickings at best, but at least there is hope on the horizon- Little green sprouts are popping up in planters, and the first of the crocuses are lifting their sleepy heads from their multi-month naps. Besides, daylight savings has brought sunshine back to the dinner table, relenting at last with that early, oppressive darkness. That’s got to be at least a semi-official sign of spring, right?

I’m sure the last frost is yet to come, and perhaps another cold snap or two just to keep us on our toes, but I’m ready to throw off the sweaters and turn off that pot of stew, slip into something a bit more fresh. Let’s not get crazy here, this isn’t the time for chilled bean salads or anything of the sort, but more of a compromise, bridging the gap between these two competing seasons. By easing some new spring greenery into a more hearty dish, everyone wins.

An adaptation on the butternut risotto from Jae Steele’s Get it Ripe, which I loved so much, my new incarnation drops the heavy orange squash in favor of the rich flesh of an avocado, plus some pureed white beans to lighten things up. Asparagus, one of my favorite veggies of all time, makes a cameo appearance but doesn’t steal the show, the crisp yet tender stalks contrasting nicely to the creamy rice base, redolent in savory, almost cheesy flavor. Unnervingly green as it may be, thanks to that avocado, I think the color is just a cheerful reminder of the greenery to come.

Yield: Makes 4 - 6 Servings

Green Risotto Primavera

Asparagus, the crisp yet tender, contrasts nicely to the creamy base of this risotto, redolent in savory, almost cheesy flavor. Green as it may be, thanks to that avocado, I think the color is just a cheerful reminder of the spring greenery to come.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

1 Tablespoon Olive Oil
1 Medium Onion, Chopped
1 1/2 Cups Arborio Rice
4 Cups Vegetable Stock
1/4 Cup Unsweetened Soymilk
6 Cloves Roasted Garlic
1 Cup Canellini Beans
1 Ripe, Medium-Sized Avocado
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Nutritional Yeast
1 – 2 Cups Chopped Asparagus, Fresh or Frozen
1 – 2 Tablespoons Fresh Chopped Chives
1 – 2 Tablespoons Fresh Chopped Parsley
1 Teaspoon Fresh Chopped Thyme
Salt and Pepper, To Taste

Instructions

Set a medium saucepan over a moderate flame, and coat the bottom of the pan with the oil. Once hot, add in the chopped onion, and saute for about 5 minutes, until softened and fragrant. Add the rice into the pan, and cook for another 5 minutes or so, stirring occasionally, until the grains appear somewhat translucent.
Combine the vegetable stock and soymilk together, and heat for a minute or two in the microwave to take the chill off, if they were previously refrigerated. Pour about 1/3 of it into the pan, just so that the rice is covered, and reduce the heat slightly so that it remains at a low simmer. Continue stirring every few minutes to make sure that nothing is sticking to the bottom of the pan.
Once the rice absorbs that liquid and begins to look dry, add in another splash of the stock mixture, while stirring gently. Continue this pattern until about 2/3 of the stock is used. At that point, pour the remainder in, cover, and let simmer on the lowest heat setting for about 15 – 25 minutes, until the rice is done.
Meanwhile, toss your roasted garlic, beans, avocado, lemon juice, and nutritional yeast into a blender or food processor. Puree until smooth, scraping down the sides of the bowl as needed.
Once the rice is cooked through, gently fold in the bean and avocado puree, stirring just until evenly distributed throughout the mixture.
Add in the chopped asparagus, turn off the heat, and cover for about 5 minutes, to steam the veggies and let the risotto finish cooking.
Finish by stirring in the fresh herbs, and season with salt and pepper to taste.