Tag: vegan

Passion Of The Fruit

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I’m not even partway through the opening paragraph and the names just keep on coming. For a single plant to have so many potential titles, you know that it’s made some serious friends—or enemies—over the years. The unmistakable crowns of threadlike tendrils, contrasting with the delicate petals in shades of white, pink, purple, or even deep burgundy, are as stunning as they are persistent. If you plant them once, you have them for life. This is how I came to find my new lawn dominated by their succulent vines and ostentatious blossoms.

What ARE Wild Passionfruits?

For the sake of simplicity, I refer to them as “passionfruit,” but they’re distinctly different from the tropical variety. Smaller, bright red when ripe, and with a far drier pulp inside, Passiflora foetida L. has more in common with maypops, another similar southern variant. Ask five people what they taste like, though, and you’ll get five different answers. Perhaps it’s a matter of terroir, but mine are mildly sweet, not tart, not sour, not anything else like I’ve read online. Subtle, with more crunch than flavor, figuring out just what to do with this windfall has been an unexpected adventure.

Ideas For Cooking and Eating Wild Passionfruit

If you’re in a similar boat with odd red fruits raining down like hailstones, you’re in luck! I’ve found countless ways to enjoy these oddities, though depending on the exact tasting notes of your personal cache, your mileage may vary. Be prepared to dial in the sweetness and seasonings to best suit your preferences.

  • Dressing: Think of them like papaya seeds in this case, perfect to swap into a sweet-and-sour salad dressing. Adapt any recipe you like, but I’ve found great success by blending 1 shallot, 1/4 cup white balsamic vinegar, 1 tablespoon Dijon mustard, 2 tablespoons wild passionfruit pulp/seeds, 1 tablespoon maple syrup, and 1/4 teaspoon salt. Once smooth, stream in 1/2 cup olive oil to emulsify.

  • Smoothies: If you just want a bit of added nutrition, you can’t go wrong with any sort of smoothie! Blend it completely smooth and you won’t even know it’s there.
  • Muffins and Quick Breads: Mix 3 – 4 tablespoons of the seeds and pulp into any muffin or quick bread batter to add a satisfying little crunch every now and then. This is an especially enjoyable addition to lemon-poppyseed muffins and banana bread, if I do say so myself.

  • Jam and Jelly: When in doubt, just add pectin. This is my favorite recipe because you can toss the fruits whole into the pot when you’re ready to start cooking. The skins contribute a ruby red color, then use a slotted spoon to strain them out, keeping the seeds for that characteristic crunch.
  • Fruit Salad: Toss the pulp with fresh seasonal fruits, like cherries and blueberries, or more tropical picks like pineapple and mango, to introduce more texture.

Are wild passionfruit the kind of culinary sensation that would drive people to spend upwards of $4 a piece, as is the case for the tropical variety? Not so much. Do they have absolutely stunning flowers that yield a side benefit of a nice little snack every now and then? 100%. Take advantage of this pervasive “weed” and embrace the wild vines. Once you’ve got ’em, they’re yours for life!

Hannah (BitterSweet)2 Comments

Iron Chef

Ruddy brown, smooth, and gleaming like polished river rocks, iron eggs don’t immediately stand out as a potential taste sensation. Hard cooked, then re-cooked, and re-cooked yet again, these Taiwanese specialties may have been created by accident, but they’ve clearly stuck around on purpose. Naturally, we have many options aside from eggs to apply this technique, which is how my Iron Tofu came about.

What Are Iron Eggs?

Iron eggs, or “tiědàn” (铁蛋), have a short but rich history dating back to Tamsui District in Taiwan. Legend says they were invented by a noodle stall owner in the 1970s, trying to keep their eggs hot and ready for customers who just weren’t buying. After hours of cooking, cooling, cooking, and cooling, what were originally basic red cooked eggs became dark, hard, and chewy. Today, they’re a beloved street food and a staple at night markets, especially given that this technique effectively preserves eggs without refrigeration.

What Do Iron Eggs Taste Like?

Despite the name, they’re not made of iron, nor are they particularly iron-rich. The metallic title comes from the repeated stewing process, where the eggs are simmered for hours in a dark, flavorful broth of soy sauce, spices, and black tea leaves. This imbues them with a deep brown color, a chewy texture that’s reminiscent of beef jerky, and a complex symphony of sweet, savory, and slightly spicy flavors.

Making Vegan Iron Eggs

Tofu, the Swiss army knife of plant protein, makes an incredibly convincing substitute for the conventionally mandated quail or chicken eggs in this instance. While they won’t have the distinctive divide between yolk and white, the cooking process effectively makes the two layers impossible to discern from one another in any case. Rather, super firm tofu already has half of the work done for you, without any pressing necessary, creating Iron Tofu in half the time it would take to make iron eggs.

Ironclad Good Eats

Iron tofu is ready to eat as a standalone snack, perfect for whenever you might otherwise reach for a protein bar or jerky. Otherwise, it’s an excellent addition tossed into salads, on top of rice bowls, or diced finely and mixed into soups, stews, or stir fries. Intensely flavorful, a little bit goes a long way in any dish. Personally, I’m perfectly content to munch on them out of hand, paired with a cold beer or sweet bubble tea for contrast, as the perfect afternoon pick-me-up or late-night nosh.

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Hannah (BitterSweet)7 Comments

Sweet Indulgence

You deserve a dessert. How do I know? Because everyone does.

A little bite of something sweet is guaranteed to boost your mood, at least for a little bit, redeeming a tough day or further amplifying a joyous occasion. Treating yourself is synonymous with self care, so why is it a gift so often denied? Sugar, gluten, eggs, butter; name your dietary nemesis, and conventional desserts have it in spades. It doesn’t have to be that way though. Sweet Indulgence by Chef AJ puts dessert back on the table for each and every eater out there, without sacrificing health or taste.

It was my distinct honor to photograph all 150+ recipes in this groundbreaking cookbook, which truly runs the gamut to accommodate all palates. Ranked by sweetness, it’s easy to find treats that are more or less decadent, from austere oat muffins to decadent cheesecakes. However, what’s most remarkable is that throughout the book, there is zero refined sugar to be found. Dates, bananas, and sweet potatoes may not sound particularly luxurious… until you’ve seen what Chef AJ can do with them.

For the naysayers who don’t believe a healthy dessert can also be delicious, I challenge you to find fault in AJ’s Mint Chocolate Mousse Torte, a completely raw slice of cool, creamy heaven for any chocoholic. As one of my personal favorites, it still floors me how rich each bite is for essentially employing just nuts, fruits, and cocoa.

On the lighter side, Mango Mousse Parfaits with raspberry coulis are a remarkably elegant layered delight that can be made in mere minutes. As one of those recipes that only looks time-consuming, it’s both aspirational and accessible. Chef AJ has generously shared that recipe, which you’ll find below.

To recap, this entire collection of recipes is:

  • Vegan
  • Sugar-free
  • Oil-free
  • Salt-free
  • Gluten-free
  • Kosher

…With many soy-free and raw options in the mix.

I don’t subscribe to the idea of “guilty” pleasures because there should be no shame in eating things that make you happy. While not everyone can eat with such abandon, there’s still room for sweet treats in any diet. No matter how voracious your sweet tooth, Sweet Indulgence has you covered.

Sweet Indulgence officially launches on August 27th, which means you still have 1 week left to pre-order and take advantage of the big bonus bundle. Including videos of ALL the recipes, the audio book of Unprocessed, access to the Make it Raw cooking courses, and more, to the tune of a $1000 value. Considering the minuscule cost of the book itself, it’s a mind-blogging deal. Even without the extras, it’s more than worth the price of admission!

Hannah (BitterSweet)2 Comments

Seas The Day

Succulent and briny from the kiss of salt water, fresh seafood is a distinct pleasure enjoyed best in the fading glow of a summer sunset. I’m not talking about scallops, shrimp, or lobster; my seafood is all plant-based. Mushrooms, to be specific, make some of the best seafaring foods this side of the shoreline.

Why Mushrooms?

Mushrooms are truly the future of food. They can imitate an incredible range of proteins, both in texture and flavor, from chicken to steak, and now all manner of fishy friends. The beauty of mushrooms lies in their delicate, umami flavor that can take on any type of seasonings. Marinate them with a bit of seaweed and you’ve got an instant oceanic infusion. Seared, baked, roasted, or kept raw, they have a similar sort of toothsome tenderness, juicy and even subtly sweet.

Best Mushrooms For Replacing Seafood

As an ardent mushroom lover and proponent, I will never turn down any type of ‘shroom. That said, some are better suited for this sort of application than others.

  • Oyster mushrooms: Chewy like calamari, battered and fried oyster mushrooms only give themselves away by their shape. This same quality makes them an excellent choice for making ceviche, too.
  • Lion’s mane mushrooms: Perfect for shredding to make crab cakes or lobster rolls, they can also be pressed to make meatier steaks or fried fish.
  • King trumpet mushrooms: Slice the stalks and pan-sear them to make incredible scallops. I like cutting crosshatches on top to soak in more marinade, and because it looks pretty darned fancy.
  • Maitake mushrooms: Feathery and soft, you’ve got a flaky white fish waiting to happen in every handful. They’re especially tasty when roasted to lightly crisp the edges.

Fishless And Fancy-Free

Unburdened by the plight of our oceans, mushrooms create an even lighter, brighter, and more vibrant pasta dish than anything you’d dredge up from the sea floor. Pan-fried wild mushrooms, seasoned with a touch of paprika and nori, add a delightful meaty element that beautifully complements the seafood vibe. Bursting with the sweetness of fresh corn and the tang of juicy tomatoes, it sings of summer’s bounty. Finish it all off with a splash of white wine, a squeeze of fresh lemon, and a sprinkle of scallions for an elegant entree that’s a real catch.

Plant-based seafood is a booming business, and mushrooms are leading the charge. Cutting-edge technology and fermentation techniques are creating increasingly authentic alternatives that mimic the exact texture of your favorite ocean treats, but simple home cooking can already come stunningly close. Indulge your cravings for seafood, but don’t be shellfish; just eat mushrooms instead!

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Hannah (BitterSweet)4 Comments