Tag: vegan

No Sweat

What kind of crazy person would recommend diving into a steamy bowl of lava-hot spicy soup in the middle of a heat wave? As temperatures flirt with the 100-degree mark in much of the country, one’s natural impulse might be to crawl into the freezer and eat all the ice cream while waiting for the blaze to subside. Instead, consider the human response to capsaicin, the “hot” component of all chilies and peppers which is actually considered an irritant in large doses. To combat that culinary chemical attack, we naturally begin to sweat, which in turn, actually cools the skin.

Suspend disbelief just long enough to embrace the burn, and your pain will likely turn to pleasure. That’s especially true if the hellbroth in question happens to bear the hallmarks of my favorite Thai soup, tom yum. Sometimes it shows up on menus as a romanized “Tom Yam,” which inspired me to pursue that concept more literally. Dropping the more typical addition of rice noodles in favor of spiralized yams, the sweet, sour, and spicy combination gains greater depth, and preparation is coincidentally simplified. Everything goes into one pot, cooks just to a boil, and dinner is served in an instant.

If you can’t stand the heat, literally, feel free to take down the spice level a notch by incorporating a splash of creamy, cooling coconut milk. Although “Tom Kha Yam Noodle Soup” doesn’t quite have the same ring, it definitely has an appetizing allure all its own.

Yield: Makes 2 Servings

Tom Yam Noodle Soup

Tom Yam Noodle Soup

Dropping the more typical addition of rice noodles in Tom Yam Soup in favor of spiralized yams, the sweet, sour, and spicy combination gains greater depth, and preparation is coincidentally simplified. Everything goes into one pot, cooks just to a boil, and dinner is served in an instant.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 Medium Yam, Peeled and Spiralized
  • 3 – 4 Cups Mushroom or Vegetable Stock
  • 1 Medium Shallot, Diced
  • 1 Stalk Fresh Lemongrass, Bruised and Roughly Chopped
  • 6 Makrut Lime Leaves, Bruised
  • 1 Inch Fresh Galangal or Ginger, Sliced
  • 1 Medium Roma Tomato, Diced
  • 6 Ounces Medium-Firm Tofu, Cubed
  • 6 Ounces Mixed Mushrooms, (Cremini, Shiitake, Trumpet, Oyster, and/or Straw Mushrooms) Sliced
  • 2 Tablespoons Sambal Oelek
  • 2 Teaspoons Braggs Liquid Aminos
  • 1 1/2 Tablespoons Lime Juice
  • 1/4 Cup Fresh Cilantro, Minced (Optional)

Instructions

  1. Start by spiralizing your peeled yam and placing it in a large stock pot over medium heat on the stove. Add in 3 cups of the stock to generously cover the vegetable noodles, along with the diced shallot.
  2. Bundle up the bruised/chopped lemongrass, lime leaves, and galangal or ginger in a large tea strainer and toss the whole thing into the pot. This allows for a powerful flavor infusion with easy removal later, since these items are too fibrous to comfortably consume.
  3. Add in the tofu, mushrooms, sambal oelek, braggs, and lime juice. Bring to a boil and simmer for about 10 minutes, until the yam noodles are fork-tender but well before they start falling apart. Divide between two big bowls, top with cilantro if desired, and dig in immediately, while piping hot!

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 584Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 13mgSodium: 401mgCarbohydrates: 112gFiber: 33gSugar: 32gProtein: 37g
© Hannah Kaminsky
Cuisine: Thai / Category: Soups and Stews

Hannah (BitterSweet)7 Comments

Don’t Chicken Out

Back in the day, creamy chicken ramen was my jam. I grew up downing bowls of the stuff when I was too picky to accept the mere suggestion of a green vegetable on my plate. Heck, I even lost my first tooth while hastily slurping down those long strands of salty noodles! Now I realize that this style has a lot in common with tori paitan ramen, which has very rich and creamy broth, usually created from long-simmered chicken bones. Lowbrow instant noodles can’t compare to the depth and delicacy of the real thing, but poultry needn’t apply to forge an authentic flavor in a fraction of the time.

Be it mental malaise or a physical flu, this is the kind of soup that will cure what ails you, or at least provide a serious serving of comfort through it all. Such simple flavors are universally appealing; it’s the ramen that could very well unite a nation. The two keys to success are high quality stock options and superlative noodles, since there’s no where to hide these key players with such few ingredients in the mix. In a perfect world, you could make your own vegetable stock and reduce it down to a concentrate to replace the 1/2 cup of water, and go through the full process of making alkaline noodles from scratch… But for a quick fix, you really can’t beat this kind of instant ramen gratification.

Yield: Makes 1 Serving

Tori Paitan (Creamy Chicken) Instant Ramen

Tori Paitan (Creamy Chicken) Instant Ramen

Rich and full of soothing umami flavor, this creamy plant-based chicken ramen is the ideal comfort food.

Prep Time 3 minutes
Cook Time 5 minutes
Total Time 3 minutes

Ingredients

  • 3 Ounces Dry Ramen Noodles (Straight or Curly)
  • 1/2 Cup Unsweetened Non-Dairy Milk
  • 1/2 Cup Water
  • 2 Teaspoons Tapioca Starch
  • 1 Teaspoon No-Chicken Broth Powder or Paste
  • 1 Teaspoon Soy Sauce
  • 1/2 Tablespoon Vegan Butter
  • Thinly Sliced Scallions (Optional)

Instructions

  1. Begin by setting a small pot of water on the stove to boil and cook your noodles to al dente, as directed by the instructions on the package. Drain thoroughly when ready.
  2. Meanwhile, whisk together the non-dairy milk, water, starch, instant broth, and soy sauce, beating the mixture vigorous to ensure that there are no clumps of starch remaining. Pour everything into a small saucepan and place on the stove over medium-low, stirring frequently. Cook until thickened and bubbles break with regularity on the surface; about 5 minutes. Turn off the heat, add in the vegan butter, and stir until melted and smoothly incorporated.
  3. Toss the noodles in the sauce, transfer to a bowl, and top with scallions if desired. Slurp away without delay! This dish does not keep well nor get better with age.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 512Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 10mgSodium: 1954mgCarbohydrates: 63gFiber: 3gSugar: 8gProtein: 13g

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.

© Hannah Kaminsky
Cuisine: Japanese / Category: Soups and Stews

 

Hannah (BitterSweet)7 Comments

Plum the Depths

Growing up in New England, with its characteristically rocky soil, temperamental weather, and a deeply shaded backyard, I envied those who could grow their own fruits. Even mundane produce selections like lemons or apples seemed like an exotic rarity when they could be pulled straight from the tree. To bemoan such abundance was unthinkable, but mild complaints became inevitably woven into every conversation with such lucky gardeners. Irrepressibly messy, dropping fruit and attracting all manner of vermin, the problem sounded like one of laziness to me. Just don’t let the precious harvest fall in the first place!

Oh, how naive I was.

Now that I have a plum tree in my own backyard, that tiny square plot of land has turned into a battlefield overnight. Blood-red splatters stain the concrete while sticky pits cling to the tall grasses. Swarms of flies delight in the detritus, although they’re just as happy to follow me inside at the slightest provocation. Short of putting a net across the entire property, catching this downpour of plums would be impossible. While this was a mild irritation in summers past, the situation is considerably more exasperating now that Luka patrols the grounds.

Pouncing on these treats as soon as they’re within reach, he’ll happily eat himself sick, and then just keep on eating once again. He devours them whole, pits and all; a choking hazard that gives me regular panic attacks. The growing season has only just begun and I’m already dreading peak plum production.

Out of fear and frustration, I viciously pruned back the offending branches, ripping off every last plum I could get my hands on. Almost all of the fruit was still immature; bright green, hard, and unbearably sour. Though unpleasant to eat out of hand, I nonetheless struggled to simply pitch them into the compost bin. Sure, they could be pickled, but then what do you do with them? A bit of Google sleuthing pulled up a new flavor sensation I had never encountered before, hailing from the Eurasian country of Georgia.

Tart, tangy, warmly spiced, and herbaceous, tkemali can be found in both red and green varieties, depending on the plums themselves, but is always an assertive staple for both cooking and seasoning. Some use it at the table like ketchup, but I found it best as a marinade and sauce for cooking. Slather some seitan in this vibrant elixir, saute, and serve alongside rice pilaf for an effortless meal. Stir into soups and stew to instantly brighten up the flavor, no matter how long it’s been simmering. My favorite use so far has been with simple roasted potatoes, baked until crisp, bursting with the brightness of this distinctive sour blend.

Desperate measures never tasted so good.

Yield: 3 Cups

Green Tkemali (Georgian Sour Plum Sauce)

Green Tkemali (Georgian Sour Plum Sauce)

Tart, tangy, warmly spiced, and herbaceous, tkemali can be used at the table like ketchup, but truly excels as a marinade and sauce for cooking. Slather some seitan in this vibrant elixir, saute, and serve alongside rice pilaf for an effortless meal.

Prep Time 30 minutes
Cook Time 2 hours 2 seconds
Total Time 2 hours 30 minutes 2 seconds

Ingredients

  • 2 Pounds Unripe Green Plums
  • 1 Whole Meyer Lemon, Seeded
  • 1/3 Cup Fresh Cilantro
  • 1/4 Cup Fresh Dill
  • 8 Cloves Garlic
  • 2 Teaspoon Ground Coriander
  • 1 Teaspoon Salt
  • 3/4 Teaspoon Black Pepper
  • 1/2 Teaspoon Crushed Red Pepper Flakes
  • 1/2 Teaspoon Ground Cumin

Instructions

  1. Place the plums in a large stock pot and cover with cold water. Set over medium heat on the stove, cover with a lid, and bring to a boil. Cook for just about a minute before turning off the heat and uncovering. Let sit until cool enough to handle; about 30 minutes. Drain out the water and prepare to get messy.
  2. The plums will be very soft, so simply use your hands to squeeze out the pits and stems, removing the skin as well if it comes off easily. Transfer the flesh to your blender, along with all of the remaining ingredients. (Yes, you’re blending that lemon, skin, pith, and all!) Puree until smooth.
  3. Pour the mixture back into the stock pot and set over low heat. Simmer gently for 45 – 60 minutes, until thickened to the consistency of loose ketchup. Cool completely before storing in glass jars in the fridge for up to 2 weeks.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 167Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 709mgCarbohydrates: 41gFiber: 6gSugar: 31gProtein: 3g
© Hannah Kaminsky
Cuisine: Georgian / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)6 Comments

Sweet and Sour

Without sourness, there could be no sweetness, and vice versa. Experiencing one creates the perspective necessary to appreciate the other, to truly recognize the full spectrum of flavors between the extremes. Finding balance between such starkly contrasted tastes is rare, but highly sought after judging by the popularity of the sweet and sour sauces found splashed across every generic Chinese takeout menu in America. Something about that acidic twang and its sugary foil brings us back for bite after bite, no matter the vehicle, be it protein or vegetable. Asian cultures don’t have a monopoly on this culinary game, though, despite their domination in the field.

Italian agrodolce has a sharp yet sugared character all its own, typically created by a combination of a vinegar reduction and dried fruits. It’s great as a glaze for an entree, like pan-seared tofu or tempeh, or tossed with fresh pasta for a side, but today I’m using it to kick off a party with a wallop of bold flavor.

Everyone’s favorite vegetable du jour, cauliflower, comes in a full spectrum of colors far more brilliant than the average white floret would suggest. Roasted with just a touch of olive oil, salt, and pepper, the simplicity of that preparation is hard to beat, but you can easily step up your starter game with this stellar sauce. In this unconventional approach, briny capers join the fun to turn the dial to 11, but finely chopped green olives could make a fabulous, more mild understudy.

My favorite serving suggestion involves bread. Wide open planes of thick toasted bread or more dainty slices of baguette, first smeared with cashew ricotta for a rich, creamy base which elegantly cuts through these sharp contrasts.

If you’re not crazy about pairing fruit with savory vegetables, I hear you. I too would have given this combination the side eye not long ago. Suspend disbelief long enough take a chance; unlike the cloying and syrupy renditions of sweet and sour that turned me away in the past, this one, like life itself, is all about finding beauty in balance.

Yield: Makes 6 - 8 Servings

Roasted Rainbow Cauliflower Agrodolce

Roasted Rainbow Cauliflower Agrodolce

Roasted with just a touch of olive oil, salt, and pepper, cauliflower meets briny capers in this boldly colored and flavored side.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 Pounds Purple, White, Green, and/or Orange Cauliflower Florets (About 3 – 4 Small Heads Total)
  • 6 Cloves Garlic, Minced
  • 3 Tablespoons Olive Oil
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 3/4 Cup Jumbo Raisin Medley or Golden Raisins
  • 1/4 Cup Sherry Vinegar
  • 1/4 Cup Capers, Drained
  • 1/2 Cup Fresh Parsley, Minced

Instructions

  1. Preheat your oven to 400 degrees.
  2. In a large bowl, toss the cauliflower florets, garlic, oil, salt, and
    pepper together until thoroughly combined and evenly seasoned. Arrange
    in a single layer on a large baking sheet, or divide between two baking
    sheets if needed. Place in the center of the oven and roast until golden
    brown and fork tender; about 20 – 30 minutes.
  3. Meanwhile, in a small saucepan over medium heat, mix the vinegar,
    capers, and raisins and bring to a boil. Reduce the heat and simmer
    gently until all the liquid has absorbed into the fruit.
  4. Toss the roasted cauliflower with the vinegared raisins, along with the minced parsley. Serve warm or at room temperature.

Notes

Store in an airtight container in the fridge for up to a week.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 195Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 251mgCarbohydrates: 37gFiber: 5gSugar: 26gProtein: 3g

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 estimates.

© Hannah Kaminsky
Cuisine: Italian / Category: Salads and Sides

Hannah (BitterSweet)10 Comments

Sometimes, You Feel Like a Nut…

And sometimes, you feel like a peanut. A peanut butter cookie, to be more specific. Announcements of new national food “holidays” seem to be getting a bit out of control lately, but this one, National Peanut Butter Cookie Day, gets an easy thumbs up from me. Such a classic treat yet so terribly underappreciated, I’m glad this snack time staple is finally getting a moment in the spotlight. Chewy, crunchy, crispy, creamy, chocolatey, salty, spicy, or even savory, there’s no possible way to go wrong when concocting your own. As a peanut butter lover, I have a considerable cache of recipe options myself.

In a rare doubleheader recipe post, I’ve offered contrasting approaches to the same nutty morsel: a buttery, chocolate-flecked shortbread and thick, bakery-style crosshatched beauties

Way back in 2009, I devised a way to get the maximum peanut flavor out of a minimum of ingredients and effort. Thus, the easiest cookie ever was born! You probably have all of the components in your pantry right now, just waiting to join forces and create instant sweet tooth gratification. 1-2-3 Peanut Butter Cookies are a fool-proof option for both the baker and the eater.

If you’re in the mood for a dessert with a bit of bonus protein and fiber, look no further than these Gluten-Free Peanut Butter Cookies (but PLEASE do look beyond those dreadful old photos.) Red lentils add an unexpected nutrition boost without detracting from the peanut buttery goodness.

What’s your favorite type of peanut butter cookie? Do you have a secret formula, or trusted source? How are you celebrating today?

Hannah (BitterSweet)6 Comments

Healthy Morning Habits

This blog post is sponsored by iHerb but as always,the opinions and experiences expressed in this post are my own.

When no two days are the same, a consistent, reliable morning routine keeps chaos at bay, no matter what insanity lurks ahead. Will it be 10 hours straight, on my feet in front of the stove? Is there a cache of a thousand photos to sort through and edit? Does a photo shoot on location call for a mad dash all around town for that perfect background? One of the great joys and pains of freelance life is the predictably unpredictable workflow.

Essential for a complete approach to well-being, the few constants in my own rituals appear unrelated at a glance, but all add up to a full spectrum of self-care practices crucial for success in any endeavor. Many years of trial and error have shaped my personal approach, and this everyday habit has been made possible by iHerb. Their encouragement to share a few of my favorite things was a true windfall, since it’s the only online shop that carries everything I need to make it happen, with over 30,000 products that can be shipped to over 160 countries, and representatives that offer support in 10 languages.

Everyday, be it a weekend, weekday, or holiday, starts at 6AM sharp with the wail of my alarm clock. The thing is, I never set a timer; it’s the insistent yipping from Luka that shakes me from the deepest of slumbers. We both bolt out of bed and head straight outside for a brief jaunt around the block, still bleary-eyed and clad in pajamas. A man on a mission, he heads back inside without delay, anticipating breakfast with a beastly appetite. Only after he’s fed and satisfied can I address other matters.

Skin care is incredibly important, but also very uncomplicated for me. It just takes a vigorous scour with Acure Organics Facial Scrub and a schmear of Shikai Hand & Body Lotion to wash away the nightly grime and instantly rehydrate. A tall glass of cool tap water is soon to follow or else I’ll start croaking like a frog before noon.

One of the biggest dilemmas I faced when first going vegan was sorting through all the supplements and misinformation that came with them, painstakingly sorting through the options to determine what was important to add, what genuinely worked, and what was affordable. Nature’s Way Multivitamin checks all of those boxes, handily beating the competition with a single daily dose that includes everything I might lack from food sources, like B12, iron, and vitamin D. One tablet down and I’m ready for breakfast.

Coffee comes first, but it isn’t my end-all, be-all hot beverage anymore. Caffeine is no longer the benign energizer it used to be in my youth, preventing me from indulging beyond a single cup if I want to keep the walls from vibrating all day. Teeccino, an herbal alternative made from chicory, fills the remaining gaps, creating a brew that’s richer and more satisfying than the typical tea bag. The Dandelion Caramel Nut is my current jam, and I further sweeten the deal with a drop of KAL Pure Stevia Extract, since I’m liable to eat my weight in sugar through recipe testing later in the day.

Oatmeal has been the single, solitary breakfast option on my menu through most of my 20’s, but slowly, that commitment has started to sway. Especially as the weather warms, I find myself craving cooler staples, switching to a high-protein bowl of yogurt or tofu cottage cheese, Nature’s Path Pumpkin Seed + Flax Granola, and fresh fruit. More important than the actual food itself though, is the act of eating it with Luka at my side or in my lap, slowly mulling over emails, readying myself for a new day. In fact, my mom captured a candid shot of exactly this ritual while I visited for all of two days.

Once Luka realizes I’m done eating and haven’t yet started doting on him again, he can get a bit punchy- literally. To fend off his loving attacks, I’ll throw him a Dr. Harvey’s Sweet Potate’r Chew which will keep him happily occupied for a good long while. They’re just dried sweet potatoes, nothing added, nothing removed (except water), and they really do hold up impressively well through some very aggressive teething. The pieces can be a bit big for my guy so I tend to cut them in half with kitchen shears, getting twice as much value from the same package.

Inevitably, I fall down some information rabbit hole, catching up on social media or fake news, giving myself a dangerously narrow window of time to get out the door before missing my regular BART train out to the city. With little time for regular meals and no set schedule to count on, I truly am powered by snacks; I’ll quickly toss a Sunwarrior Sol Protein Bar into my bag, knowing that I’ll need it later. All three flavors are fantastic, the single servings travel well, and always keep hunger at bay during critical times, so it’s one of my top picks. Aside from the manufacturer’s website, iHerb is the only place I can reliably purchase them, which always keeps me coming back for more.

Stepping outside of my orderly, comforting morning routine, I have no idea what sort of craziness may await me, but at least I’ll know that I’m fully fueled and equipped to tackle it, head-on.

How do you typically start your morning? If you’d like iHerb to give you a little boost, new customers will automatically get 5% off their first order!

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Hannah (BitterSweet)11 Comments