BitterSweet

Sweet Musings with a Bitterly Sharp Wit


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Sunshine on a Cloudy Debate

The backlash was so swift and violent, it surprised me, even after years of studiously avoiding any and all comment sections. Immediately, cries of injustice came from the purists; lectures spouted from the health-fanatics; doubts, bordering on outright disgust, resounded among picky eaters the world over.

Risotto made from sunflower seeds? What sort of heresy was this? How could you even call it such a thing, lacking grains entirely, traditional or alternative, and smacking of trendy food revelry? Besides, think of the nutrition!

It wasn’t until I read these complaints, numerous and increasingly frenzied, did I stop to consider how controversial the concept may be. We’ve seen endless twists on classic dishes at this point, spinning some brittle concepts well beyond their breaking point and still happily eating the pieces afterwards. Was this recipe really so malicious?

Perhaps unsurprisingly, I was simply enchanted. The point that these curmudgeonly commenters missed was that the motive was always to put flavor first. Sunflower seeds have been the backbone of many delicious concoctions, and it’s incredible to see their texture wholly transformed by merely cooking, soaking, or toasting them, to say nothing of the corresponding alchemy of taste. Slowly simmered with aromatics, they soften to a toothsome bite, not quite like rice, granted, but something else genuinely worthy of savoring.

Just the thought of featuring sunflower seeds, an often undervalued bit player, brightened my day, informing my inspiration for the completed meal to come. Naturally sweet, gently earthy carrot juice and turmeric lend a cheerful golden hue, blending with a small measure of the seeds to yield its own creamy base, no dairy need apply. Spring produce still holds sway over my mind and appetite right now, but with summer vegetables already on their way, I’m now plotting the next plate with crisp steamed green beans, halved cherry tomatoes, and perhaps grilled corn kernels instead. It really doesn’t take much to brighten anyone’s day with a comforting bowlful of this avant-garde risotto. Just don’t spoil it by listening to the haters.

Sunshine Risotto

1 Tablespoons Olive Oil
2 Small Shallots, Finely Diced
2 Cloves Garlic, Minced
2 Cups Raw Sunflower Seeds
Zest and Juice of 1 Lemon
2 Cups 100% Carrot Juice
1/2 Cup Vegetable Stock
1/4 Cup Full-Fat Coconut Milk
2 Tablespoons Nutritional Yeast
2 Tablespoons White Miso Paste
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Ground Turmeric
Salt, to Taste
1/2 Cup Fresh or Frozen Peas, Thawed
Finely Chopped Chives
1/2 Pound Asparagus, Trimmed, (Halved if Particularly Thick) and Blanched

Place the olive oil in a medium saucepan over moderate heat. When it begins to shimmer, add in the shallots and saute until translucent. Introduce the garlic next, stirring well and cooking until lightly golden and highly aromatic. Toss in the sunflower seeds, stir gently but consistently for about 5 minutes before following with the lemon zest and juice, carrot juice, and vegetable stock. Cover, reduce the heat to medium-low, and simmer for 35 – 45 minutes. The seeds should be tender but still toothsome; al dente, if you will.

Transfer 1/2 cup of the seed mixture to your blender along with the coconut milk, nutritional yeast, miso paste, pepper, and turmeric. Thoroughly puree to achieve a silky, golden custard. Fold this cream back into the main mixture, cook on low for just 2 – 4 minutes longer until piping hot and the puree has slightly thickened to luxuriously coat the whole seeds.

Add salt to taste, if needed. Ladle onto plates, top with peas and chives, and serve with asparagus alongside.

Makes 2 – 4 Servings (2 as an Entree, 4 as a Side)

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Brace for Impact

Nerves fraying more severely than the sleeves on my favorite old sweater, our newest friend Sandy has us all running scared around here. Although we still have yet to meet the old gal, she’s already hurling wind and a few scattered raindrops our way, no doubt a mere hint of what’s to come. Even the most dire forecast can usually be ignored or at least rationalized, but when officials say that it will likely be worse than Irene, and can cause “life-threatening devastation,” well, that’s not so easy to brush off. After losing last Halloween in that brutal beating and having my very first car accident due to the road conditions, I for one am pretty nervous.

It’s a good thing that before even learning of this Frankenstorm, it turned out that I was already preparing food for it. Of course, food and electricity are at the top of the list of concerns for this vegan blogger, so thank goodness that at least the edibles are covered.

Devilishly spicy but not unbearably so, these crunchy roasted pumpkin seeds are dosed in tongue-tingling sriracha. Lightly salted and easy to munch, they were intended to be an ideal Halloween party snack, but instead are also perfectly suited to become emergency rations. Shelf-stable in an air-tight container for up to a month, this nutty blend of pumpkin and sesame seeds will prove ideal to munch on should the power go out.

There’s a million and a half ways to roast pumpkin seeds, but it never hurts to have a new flavor concept. Even if you’re not concerned about massive flooding or the potential for a week or more without electricity, I have a feeling these would still be just as enjoyable.

No matter where you are, stay safe everyone! Here’s hoping that Halloween festivities are the most frightening events in coming days, and not the aftermath of Sandy.

Sriracha Seeds

2 Cups Raw, Fresh Pumpkin Seeds (From 1 Medium Sugar Pumpkin)
2 Tablespoons White Sesame Seeds
2 Tablespoons Black Sesame Seeds
2 Tablespoons Sriracha
1 Tablespoon Olive Oil
Coarse Sea Salt

Preheat your oven to 300 degrees and line a baking sheet with aluminum foil or a silpat; set aside.

Toss all the seeds into a medium-sized bowl along with the sriracha and olive oil. Stir well to combine and thoroughly coat the dry goods with the liquid seasoning. Pour everything out onto your prepared sheets, and spread the seeds into a single even layer. Sprinkle lightly with coarse salt before popping them into the oven.

Bake for 35 – 45 minutes until golden brown, stirring every 20 minutes or as needed. Let cool completely before eating or storing in an air-tight container.

Makes about 2 Cups

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