Level 8 Vegan at The Butcher’s Son
Soy Sausage Breakfast Sandwich at Two Mammas Vegan Kitchen
Spinach and Tofu Shakshuka at Saha
Scones and Buckwheat Pancakes at Millennium
Breakfast Nachos at Saturn Cafe
Tofu Scramble Plate at Peace Cafe
Le Fez (Moroccan Salad) and Le Tulum (Burrito Bowl) at Le Cupboard
More than half my life has been spent as a vegan, cleaving my personal story into two distinct pieces. Childhood, before any sort of food awareness or appreciation, and all the rest, a more conscious consumer and supporter of all things cruelty-free. The split was quick, concise, but not entirely as clean as it sounds on paper. Though it began with an exploratory affair with vegetarianism at first, there was one big issue that held me back from diving into the deep end: Fish.
Yes, I was a strange one indeed. No meats nor cheeses gave me particular pause, but fish, and only raw fish at that, beckoned me back to the dark side. Sushi topped my list of favorite foods, from simple buttery slices of ahi tuna sashimi to the slippery tangles of octopus salad, topped with slivers of bonito dancing in the breeze, no crudo could turn me off. Landing squarely at the top of that list was salmon nigiri, a mildly briny sensation that has yet to be matched in the plant-based sphere of alternatives.
That’s why I must admit that after 15 years, I’ve begun to indulge once again.
That briny, savory flavor, toothsome yet slippery, silky texture that simply can’t be imitated is a truly luxurious sensation. Those fatty coral-colored slabs that top tender mounds of rice instantly brought me right back to my pre-vegan days of indulgence. One bite and I was won back to the dark side.
You see, I went vegan because I opposed animal cruelty, not because I hated the taste of animal products. Why should I have to suffer too? Besides, it’s said that fish in particular lack a properly developed neocortex, which makes them incapable of feeling pain. Though it’s true, there’s no way to definitively confirm this since I don’t speak the language However, I can rest assured that my own oceanic feast didn’t suffer one iota…
Because it’s all made of melon!
April Fools to anyone who was tricked by these convincing slabs of sashimi, but there’s no fooling around with the truly impressive results from this recipe. Building upon my incredibly popular tuna poke, I sought out the powers of marinated melon once more, opting for unripe cantaloupe for subtle sweetness and a beautiful orange hue. Small tweaks to better suit the flavor nuances seal the deal for salmon lovers abstaining from eating seafood.
While retail solutions for ethical oceanic edibles still lag behind mainstream demand, this homemade formula will quickly and easily quell any residual cravings. As a reformed fish-fancier, take my word for it!
Sushi, sashimi, poke, and salads; all are enhanced by this new approach to fishless satisfaction. Add a touch of liquid smoke to fix up an effortless dupe for lox, or try enhancing the brine with dill and lemon for that essential gravlax experience.
There are plenty of other fish in the sea, so let’s keep it that way. There’s no need to cast a line out in hopes of a bite again!
Craving salmon sashimi? Go fish! This plant-based alternative is made from unripe cantaloupe, contributing a subtle sweetness and beautiful orange hue.
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.
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.
Considering the fervor surrounding Superbowl festivities and all associated opportunities for eating and drinking, it’s surprising that little of that enthusiasm seems to carry over for March Madness. Speaking as an uninformed observer, it strikes me as an even more promising excuse to indulge, being spread out over a number of weeks with numerous chances to try new celebratory snacks. It’s hard to resist the classics, especially when you have limited time to pull out all the stops, but when you can dabble with different recipes for each match, even fair-weather sports fans can get into the spirit. That’s where I come in.
Top picks for any appetizer bracket will always include dips. Guacamole is the reigning champ these days, but hummus, queso, artichoke and spinach, and good old salsa are definitely contenders. That said, my bet is going to the underdog this round, the old-school favorite that doesn’t get its fair due these days. Sour cream and onion has proven its worth in all variety of savory bites, though its influence usually ends at the dusty bag of potato chip crumbs.
More substantial than those thin crisps and less messy than any dipping situation, sour cream and onion arancini elevate the proven allium medley into a self-contained appetizer worthy of a special occasion. Whether or not that happens to include hollering at the TV while baskets are made or missed is entire up to you.
Jasmine rice, tender and aromatic, is my unconventional selection in this particular baked rice ball. Mahatma Rice sources the very best grains from Thailand; a commitment to quality that’s evident in every bite. Naturally, it pairs brilliantly with Asian flavors, like the subtle nuances of lemongrass, cilantro, chilies, citrus, basil, and coconut milk, but is versatile enough to support any seasonings. Find Mahatma Jasmine Rice using their store locator, and your efforts will be paid off in spades of flavor.
Crisp on the outside, creamy and rich on the inside, you could be fooled into thinking that this was every bit as decadent as the original inspiration. Believe it or not, these arancini are actually baked, not fried, and pack a powerful punch of protein thanks to the addition of homemade tofu sour cream. Dehydrated onion flakes take the place of a breadcrumb coating, enhancing the allium aroma and lending a deeply toasted taste at the same time. You’ll even score some bonus points for having a naturally gluten-free option, too!
Whether or not you’re into basketball, you can’t lose with such delicious savory morsels on your team.
This post is sponsored by Mahatma Rice, but all content and opinions are entirely my own.
Crisp on the outside, creamy and rich on the inside, you could be fooled into thinking that this was every bit as decadent as the original inspiration. Believe it or not, these arancini are actually baked, not fried, and pack a powerful punch of protein thanks to the addition of homemade tofu sour cream. Dehydrated onion flakes take the place of a breadcrumb coating, enhancing the allium aroma and lending a deeply toasted taste at the same time.
*Depending on preference and availability, you could substitute Greek-style vegan yogurt instead.
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.
What could be more Irish than potatoes and cabbage, when it comes to cuisine, at least? So beloved is the classic colcannon that it was historically greeted by song, praised for its simple, buttery charm. Although most frequently enjoyed during Halloween celebrations back in the olden days, today, this time-honored side dish has come to symbolize the culinary genius of the Emerald Isle whenever St. Patrick’s Day rolls around.
For a delicious twist on the Irish staple, mashed broccoli and cauliflower join forces with kale, cabbage, and horseradish in this harmonious family reunion. They’re all cruciferous vegetables, and all pitch-perfect when singing together as a modern ode to the old-fashioned spud. It will be hard to go back to plain old mashed potatoes once this fresh blend has graced your table.
For a delicious twist on the Irish staple, mashed broccoli and cauliflower join forces with kale, cabbage, and horseradish in this harmonious family reunion. They’re all cruciferous vegetables, and all pitch-perfect when singing together as a modern ode to the old-fashioned spud.
From Real Food, Really Fast by Hannah Kaminsky
Quick Tip: You can even use frozen kale! Check your local grocery store’s freezer section, and you might be happily surprised about the abundance of prepared greens stashed away amidst the typical vegetable options. To keep things fresh and exciting, consider mixing up the greens; spinach is always a solid option.
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.
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.
The only class I’ve ever failed was math. Though typically a dedicated student and overachiever, this devastating low mark hardly came as a surprise. If the theory is true that the left brain is meant to handle more abstract, creative thought and the right is in charge of practical analytics, it’s not entirely farfetched to imagine a complete absence of the latter in my skull. I’m still lost beyond the most basic arithmetic required for scaling recipes up or down and thank my lucky stars that somehow, for reasons unbeknownst to me, they still let me graduate on such shaky algebraic footing.
Despite the fact that pi is a formula I would rarely consider applying in real life, it’s a concept I’m only too happy to celebrate every March 14th, otherwise known as 3/14 on the calendar. Though a mathematical novice, I’d like to consider myself a pie expert with a lifetime of experience both eating and baking the crusted wonders. Evidence of that mild obsession is easily found in Easy as Vegan Pie, a trove of both sweet and savory recipes that could make any day a Pi/Pie Day.
Don’t know where to start? Take a gander at the cheat sheet I’ve assembled here with some of my best baking blueprints, which don’t need any sort of higher degree to decode.
The sleeper hit that no one expected, the Frankenstorm Pie (AKA Banana Ganache Pie) has become one of my most popular pies to date. Not so shabby for a recipe created under such dire circumstances, and it almost went unwritten altogether. It’s a crazy story that you’ve gotta read, and a flavor you must taste to believe.
Roasted Strawberry-Tomato Galette brings out the best in each fruit for this sweet slice. Just as comfortable together in a salad as in this free-form pie, the savory, gently acidic bite of the tomatoes serves to accentuate the sweetness of the berries.
Pumpkin pie is one of the time-honored classics, but I’m never one to go the traditional route. My best take on the concept is one with a fluffy filling, soft, simple, and full of spice. Marshmallow Chiffon Pumpkin Pie is a natural fit for autumnal holidays, but light and cool enough to hit the sweet spot in warmer weather.
Speaking of nontraditional, chipotle mashed sweet potatoes were the inspiration for my Chocolate Chipotle Sweet Potato Pie. Dialing in the heat so the chilies provided just the slightest tingle on the tongue, their intensity is further tempered by the soothing contrast of brown sugar and rich coconut milk. Better yet, a thin base of dark chocolate adds depth to the dessert, and adds appeal for those who aren’t big on starchy squash pies.
Ending on a whimsical note, caramel and custard elevate the humble popcorn kernel in this Caramel Corn Pie. Notes of burnt sugar compliment a buttery undertone, accented with a good pinch of salt. If you’re craving popcorn, it might be a wise idea to think inside the crust.
What’s your Pi Day pick for this year? Don’t let the numbers trip you up. It doesn’t take a mathematician to know good food when you taste it.
Emerging from the dark ages of winter, daylight savings time begins tomorrow, pushing the hour hand of our clocks forward and tired bodies out of bed earlier than most would prefer. Studies have shown that this shift is not just an unpleasant adjustment for the sleepyheads among us, but one of the most dangerous times of year. That missing hour of rest accounts for a dramatic increase in car accidents, affecting drivers, bicyclers, and pedestrians alike. There’s no substitute for a proper block of shuteye every night, but when that’s not possible, an extra dose of caffeine doesn’t hurt to ease the transition.
There has never been a better time to re-energize with a can of RISE. Elevating the average cup of Joe to gourmet heights, this brew is brilliant in its simplicity.
Pop the tab to unleash a startling fizz, an awakening of the dark brew concealed within. Don’t be shy, take a sip. An incredibly smooth, velvety texture floods your senses with strong, but balanced, full-bodied coffee flavor. The fine matrix of nitrogen bubbles creates an experience that isn’t foamy or bubbly like soda. Rather, the air pockets are so fine that they knit together in a cohesive, creamy texture. It can’t be compared to beer out of a tap, either; despite the beautiful cascading pour and frothy head that crowns each glass once RISE has been released from its aluminum can, the flavor far surpasses that of any boozy beverage, in my admittedly biased, largely non-alcoholic opinion.
Beyond the superlative take on a standard jet-black brew, unconventional citrus additions set the remaining line of options apart from the pack. Lemon and coffee sounds like an unlikely pair, and yet the two mingle harmonious in this cool, bright, and refreshing blend. Think of the classic Arnold Palmer, combining black tea and lemonade, but with a darker, richer base to approximate the experience. A touch of cane sugar rounds out the high notes for a very satisfying sip, from start to finish. Served over ice, surely this will be the hit of summer when the heat is on.
Blood orange is another unexpected fruity twist on tap, leading with notes of sweet orange that fade into the ground, earthy flavor of dark roasted beans. It’s like an all-purpose, full breakfast beverage in one compact container; just add champagne for a brunch-worthy celebration.
Stay awake, keep hydrated, and treat your taste buds. Coffee can’t stop the relentless march of time, but it can sure help you cope.
