Tag: Vegan Journal

Global Grab-and-Go

Life has never moved at a faster pace, seeming to accelerate with every passing year. Who has the time for work-life balance when there aren’t even enough hours in the day to get three square meals on the table? The world isn’t about to slow down, but culinary traditions across the globe have found a way to adapt. Every locale has their own legacy of quick-fix street foods, providing energy, comfort, novelty, and nutrition, right in the palm of your hand.

Suya, a fiery Nigerian snack, delivers smoky, spiced “meat” on skewers with bold, addictive flavor.

Pupusas from El Salvador offer thick corn cakes, hiding gooey cheese and creamy refried beans within.

In Japan, onigiri are simple rice balls, plain or filled with anything your heart desires, always with a touch of umami.

Pita pockets become the compact vessels for arayes, a Levantine favorite, stuffed with a spiced, meaty filling and grilled until crisp and juicy.

Jewish tradition hailing primarily from NYC brings us the beloved potato pastries, knishes, which can also conceal myriad flavor variations within.

Pinsa Romana, though it looks and sounds like pizza, is a unique flatbread sensation all its own; airy, crisp, and chewy, made from ancient grains and a clever no-knead base.

No forks, knives, or spoons about it. These handheld savory sensations meet you where you are, on the road, packing for a picnic, or running to your next meeting.

Get all these recipes inside the latest issue of Vegan Journal, in print or online.

Hannah (BitterSweet)Leave a comment

Love Your Leftovers

Holiday meals are all about abundance, which means one thing: plenty of leftovers. If you ask me, that’s even better than the feast itself. The hard work is already done, and what’s left is a treasure trove of deeper, richer flavors that have had time to meld and develop. With just a bit of creativity, you can transform those original dishes into entirely new taste sensations.

Humble stuffing turns into grab-and-go savory breakfast muffins, filled with gooey vegan cheese. Spice up the standard green bean casserole into a quick curry, perfect for a weeknight dinner. Holiday roasts are easily slapped into sandwiches, but why not wrap them up into light, fresh spring rolls instead, in bold contrast to a heavier meal?

There’s no need to tempt flavor fatigue by eating the same meal for days on end; you’ll love your leftovers with a few simple tweaks.

I’m sharing all of these recipes, from the original dishes to their secondary transformations, in the latest Issue of Vegan Journal. You can view the entire issue online for free, but please consider subscribing to have it delivered straight to your door!

Hannah (BitterSweet)10 Comments

Letter From The Editor

For a kid that hated writing, I grew up into an adult that does a whole lot of it.

Words, the basic building blocks of language that used to torture and taunt me, are now my primary creative currency. Writing doesn’t always come easily and certainly not effortlessly, but after all of these years, I’m amazed that I still haven’t exhausted my supply of them. Looking back on 2,500 blog posts to date, it’s stunning to think that I had so much to say. What’s more, I’m not even close to being done yet.

Vegan Journal has been the home to many of my articles, but since spring of 2023, my connection has grown infinitely stronger. As the new senior editor, the very first issue assembled under my watch is hitting mailboxes and newsstands as we speak. It’s a surreal feeling of both pride and terror, knowing full well that I was completely clueless at the start. Contributing a piece and compiling multiple topics from different authors, proofreading and laying them out, designing the spreads and also shooting many of the photos, are entirely different tasks. Editing wasn’t a concern, but there’s much more that comes with the title.

It’s an honor and a privilege to join this team of brilliant, compassionate, and inspiring minds.

For those that haven’t been following this publication since its birth in 1982 as Vegetarian Journal, allow me to introduce you. It’s different from the rest as a part of a non-profit educational organization, which means there are no paid ads. None! Just pure, unbiased content about vegan recipes, independent product reviews, nutrition notes, activism, scientific updates, current events, and so much more. You can subscribe and get printed copies delivered to your door, or dig into the free archives right away, containing full PDFs that span the decades.

I’m still up to my old tricks, sharing new recipes and photos, of course.

In this edition, my take on the new wave of plant-based sushi also joins the fray with five unique fishless recipes. From convincing eggplant eel nigiri to affordable caviar made from chia seeds, these plant-based renditions challenge the notion of luxury associated with traditional sushi. Shake up the routine with variations like temari, where round sushi balls surprise with shredded enoki mushroom crab salad. Even dessert gets the sushi treatment with a sweet dragon maki, featuring rice paper and naturally sweet fruits, providing a showstopping grand finale.

This is only the beginning. Wait until you see what else is already in the works for the next issue.

Hannah (BitterSweet)8 Comments