No Bones About It

Iconic as it is deeply flawed, the imagery of a dog gnawing away at a huge, meaty bone is one embedded in our cultural fabric, a remnant of misguided early training practices. Our tiny beasts are carnivores at heart, some argue, irresistibly drawn to the taste of meat, who love nothing more than savoring our scraps while getting a good dental workout at the same time. Without picking apart the umpteen faults in that shaky logic, the irrefutable truth is that bones are dangerous for dogs big and small, young and old. Brittle and easily snapped into pointed shards, those sharp pieces can result in choking, digestive blockages, cuts around the gums and throat, vomiting, and in the worst cases, yes, those symptoms can be compounded, and that innocent treat can become fatal.

Vegan or not, bones have no place on the menu for humans, so why should they suffice for our canine companions? Countless alternatives exist for safer, softer options, including those made from scraps of a different sort. Polishing off a few yards of leftover remnant yarn, this quick knit bone was a satisfying project for both human and animal participants.

A prodigious chewer with especially pointed little teeth, I thought for sure my monster baby would tear right through my handiwork in less time than it took to complete, but I’m happily surprised by its longevity thus far. Content to teethe rather than shred, Luka seems to savor this new toy with a sense of appreciation. It’s only a matter of time before the plush facsimile lies in ruin, no doubt, but that can easily be replaced; the pup himself most certainly cannot.

Do or Do-nut

Bigger is always better, or so we’re led to believe here in America. Grande sounds good, but why stop there when you can get a Venti, or even a Trenta? While you’re at it, you might as well super-size that order, or just get your whole meal in a bucket when no other vessel is large enough to accommodate. The literal proportions of the situation can quickly get out of hand, but by no means is this a criticism- More of an amused observation. I fully accept my own guilt when it comes to pushing reasonable size limitations in all aspects, and especially when it comes to food. Though I’d like to think of myself as more rational, balanced, or reserved, it’s hard to deny when the entire volume of your largest suitcase is occupied by just one doughnut.

Somehow it figures that the single largest object to have ever emerged from my crochet hook would be a dessert. Coming from this sweet-toothed and food-obsessed crafter, what else could it have really been? Billed as a “floor poof,” I’d like to think that this creation is genuinely more functional than frivolous. Kick up your feet and use it as an ottoman; stack up some reading material to enjoy it as a side table; cozy up with it on the couch as a super plush pillow. Really, its utility is as expansive as its physical size.

What I didn’t anticipate was that everyone in the house would want to make the most of this enormous fiberfill fritter.

It should come as no surprise that dogs love doughnuts too. One four-legged visitor discovered that my cotton snack cake was in fact the perfect size for a dog bed. Seeing this sweet pup so happily wedged in the center, it was hard to argue that in this case, bigger really was better. Maybe I should try stepping it up next time and build one with a Great Dane in mind. It’s best to keep thinking big, right?

Pattern from Twinkie Chan’s Crocheted Abode a la Mode.

Herbivore Dinosaurs

For a blog that began life as a showcase for all things crafty, there sure has been a dearth of new handmade projects or ideas gracing these pages. Not for any lack of ideas or desire, time and patience are simply at a premium these days, leaving little room to squeeze in just one more extra endeavor. It takes a whole lot of effort to get yarn on my needles and hooks these days- Happily, my good friend Glauce provided all the inspiration necessary. Expecting her first child, her request for a mobile made with five soft, stuffed, amigurumi dinosaurs was impossible to turn down.

Mind you, this was way back in the late summer of 2011. It only took me a whole year to complete the whole thing, proving yet again that perhaps I’m not cut out to accept crochet commissions. Ever accommodating and understanding, Glauce still graciously accepted the finished piece to share with her now nearly one year old son.

All photos courtesy of Glauce.

Maybe I’m just over-analyzing this, but I think he likes it?

As luck would have it, Glauce is also hosting a big cookbook giveaway to celebrate the relaunch of her lovely website, and a copy of Vegan a la Mode is included! Be sure to enter and browse through this inspiring resource while you’re over there.

Raising the Sushi Bar

Coordinating shared meals can be tough enough with just one or two family members, but when everyone’s home at the dinner hour at once, it can be nearly impossible. Greatly disparate tastes define us, ranging from the fairly healthy vegan (hi there!) to the vegetable-hating omnivore, making it challenging to get a universally agreeable meal on the table, to say the least. In a pinch there is at least one safe haven where we can all find something good to eat, however: The sushi bar.

Topping this list of “must order” items is edamame. Those young soy beans are one of the only green edibles that said vegetable-hater will actually consume, and even willingly most times! Trust me, that’s a big deal in our household. Thus, a big bowl of edamame always graces our table, to be shared communally.

Vegetable gyoza are another staple found on most menus, and what’s not to like about chewy wonton skin stretched around a savory filling? Steamed or fried, plump parcels or dainty half-moons, even bad gyoza are pretty darn good.

And of course, the main event, the sushi. There’s so much more than just the standard cucumber and avocado, but there’s nothing wrong with those reassuring staples either. Nigiri is usually off the menu for me, but hey, when it’s made of this much fiber, it’s got to be vegan!

Tiny sushi bar pattern by Anna Hrachovec

Talking Turkey

One week and one day are all that separates us from the big Thanksgiving feast, even though I feel a sense of déjà vu as soon as the traditional sides and sauces start pouring out of the kitchen. Cooking a separate feast for editorial photography assignments as far back as September or October, I’ve typically had my fill (and then some) of all the trimmings by the time November finally rolls around. Though cooking the yearly Thanksgiving meal a month or two ahead of the scheduled date takes some getting used to, it works out in my favor; The official family celebration can become rather hectic even without me jockeying for space in the overcrowded kitchen, so it’s nice not to feel pressured to make “go all out” and cook up something grand.

The center piece is always the biggest concern, whether trying to make a turkey replica or go a new route, but come the last Thursday in November, you can generally find me sitting down to a family feast with ye olde traditional veggie burger on my plate. I don’t feel like I’m missing anything on that specific date, having already gorged on gravy and potatoes well in advance. However, it is nice to put in a bit of additional effort and make something perhaps more seasonally appropriate. Still keeping it simple, stuffed veggies rather than a stuffed roast are the ideal main dish for a laid-back feast.

Delicata, my favorite little squash, is ideal for stuffing and roasting. Bearing thin, edible skin, there’s no need to peel; just hollow out, fill, and bake. Sizes of this gourd vary wildly, so for this particular recipe, opt for smaller, more manageable ones. To make it even easier, go ahead and cut them lengthwise like little edible boats. The seeds will be less of a hassle to reach and scrape out, and they tend to bake a bit faster, too.

Serve up one of these beauties with some roasted onions, perhaps, and a generous pour of mushroom creme gravy, and you will certainly have something else to be thankful for this year.

Yield: Makes 2 – 4 Servings

Tofu Ricotta-Stuffed Delicata

Tofu Ricotta-Stuffed Delicata

Delicata, tender and sweet, ideal for stuffing and roasting. Creamy tofu-based ricotta make the perfect savory filling that both highlights and harmonizes with that edible vessel.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

Roasted Delicata:

  • 1 – 2 Small Delicata Squash (Depending on the size of the squashes and how full you stuff them)

Tofu Ricotta:

  • 10 Ounces Super-Firm or Pressed Tofu*
  • 1/4 Cup Unsweetened Non-Dairy Milk
  • 1/4 Cup Nutritional Yeast
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Fresh Lemon Juice
  • 2 Teaspoons Soy Sauce
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder

Vegetables and Topping:

  • 1/2 Cup Diced Cremini or Button Mushrooms
  • 1/2 Cup Frozen Spinach, Thawed and Thoroughly Drained
  • 1/4 Cup Fresh Parsley, Chopped
  • 1/4 Cup Pine Nuts or Chopped Cashews, Divided

Instructions

  1. Preheat your oven to 400 degrees and line a baking dish with aluminum foil for easy clean up. Set aside.
  2. Slice your squash in half either lengthwise or width-wise, and use a thin metal spoon to scrape out the seeds and guts. Cut a small sliver off the bottoms of each half so that they can sit in the pan without falling or sliding. Arrange in your baking dish so that there’s plenty of space between them.
  3. In your food processor, place the tofu, non-dairy milk, nutritional yeast, oil, vinegar, lemon juice, soy sauce, garlic and onion powder. Pulse to combine, until the mixture is mostly smooth and creamy, but still with a bit of texture. No need to go crazy here. Fold in the chopped mushrooms, spinach, parsley, and about 3 tablespoons of the pine nuts or cashews until well combined.
  4. Spoon the ricotta mixture into your delicata as desired, and top with the remaining nuts. Lightly spritz or brush the exteriors of the squash all over with olive oil, and pop them into the oven. Bake for about 30 - 45 minutes, until the squash are fork-tender.

Notes

*You can start with 1 pound of extra firm tofu and press for about 45 minutes to 1 hour. Once the extra water has been drained off, it should be around the same weight (but it’s not critical if it’s slightly over or under.)

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 247Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 1mgSodium: 192mgCarbohydrates: 19gFiber: 8gSugar: 6gProtein: 16g

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.