At their bare essentials, all holidays are based around eating and drinking to some degree, but none more so than Thanksgiving. In fact, it’s the main event! Without the gluttonous, butter-soaked spread, it would be just another family meal. Our excuse is that we’re merely celebrating the great bounty we’re so fortunate to receive, but somewhere along the line, it becomes a battle between man and sweatpants, seeing which will give under the pressure first.

Today, I would like to offer you the antidote to that over-the-top indulgence, in the form of a persimmon. Elegant simplicity defines this plate; more of a procedure than a full recipe, the most essential step is one not written in the instructions. Start with only the very best fruit, or don’t bother starting at all.

I would never suggest that such a humble dessert, delicious as it may be, could ever replace the traditional slab of pumpkin or pecan pie. Rather, consider each one a sweet little snack that’s something extra special for the occasion. Serve these dainty orange orbs midday to stave off that familiar, gnawing hunger while dinner slowly roasts to prevent the inevitable frenzied binge. Alternatively, save them for the following day when those sticky, crumbly, half-eaten pies aren’t nearly so appealing.

Yield: Makes 5 Sevings

Poached Persimmons

Name: Poached Persimmons
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5
Cuisine: American
Ingredients: 5 Fuyu Persimmons, Stemmed and Peeled; 3 Cups Pineapple Juice; 2 Tablespoons Dark Rum; 2 Inches Fresh Ginger, Sliced; 1 Vanilla Bean, Split; Zest of 1 Orange, Peeled Off in Strips; 2 Tablespoons Cornstarch; 1/4 Cup Aquafaba; 1/2 Cup Granulated Sugar; 3/4 Teaspoon Ground Ginger; 1/2 Teaspoon Vanilla Extract; 5 Tablespoons Toasted Pistachios, for Garnish

Gently simmered in pineaaple juice spiked the ginger and citrus, these dainty orange orbs are a study in elegant simplicity.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

Poached Persimmons

5 Fuyu Persimmons, Stemmed and Peeled
3 Cups Pineapple Juice
2 Tablespoons Dark Rum
2 Inches Fresh Ginger, Sliced
1 Vanilla Bean, Split
Zest of 1 Orange, Peeled Off in Strips
2 Tablespoons Cornstarch

Whipped Ginger Fluff:

1/4 Cup Aquafaba
1/2 Cup Granulated Sugar
3/4 Teaspoon Ground Ginger
1/2 Teaspoon Vanilla Extract
5 Tablespoons Toasted Pistachios, for Garnish

Instructions

Core out the persimmons, removing the calyxes, and peel. Place them
in a medium saucepan along with the pineapple juice, rum, fresh ginger,
vanilla bean, and orange zest. Bring the liquid up to a boil, reduce to a
simmer, cover, and gently cook for 20 – 30 minutes, until the fruits
are fork-tender.
Remove the persimmons with a slotted spoon, leaving the excess
poaching liquid behind in the pan. Remove and discard the ginger pieces,
spent vanilla bean, and orange peel. Whisk in the cornstarch and return
it to the heat. Bring the mixture back to a boil, whisking
periodically, until thickened. Set aside.
When you’re ready to make the fluff, begin whipping the aquafaba in
your stand mixer on low. Gradually increase the speed all the way to the
highest setting and slowly begin adding the sugar and ginger together.
Once incorporated, add in the vanilla. Continue whipping for about 10
minutes, until light and fluffy.
To serve, spoon a dollop of the ginger fluff on top of each persimmon
and top with a tablespoon of the pistachios. Divide the sauce equally
between the plates and enjoy warm.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 344Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 38mgCarbohydrates: 76gFiber: 7gSugar: 57gProtein: 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.

November 21, 2017September 17, 2019

Hannah (BitterSweet)13 Comments

Monochromatic, Never Monotonous

In such murky, turbulent times, it’s comforting to know that some things remain clearly defined in black and white. Even through the dense fog of uncertainty, it’s easy to identify a satisfying meal when you see one. Should it be clad in an attractive range of tones that never deviate too far from one scale of the color spectrum, so much the better.

Black pasta is crowning jewel of this monochromatic treasure chest, arrestingly dark spirals twisting through a sea of contrasting produce. Though the concept would traditionally suggest that squid ink was at play, the rise in popularity of charcoal has brought a new tint onto the food scene. I can’t vouch for its “detoxing” abilities, nor do I care to test out the claims; what interests me most is the dusky onyx hue it imparts to everything it touches.

In truth, you could pair absolutely anything with those obsidian twisted noodles with equal success and beauty, but the bold visuals of pale white cauliflower and tofu feta create stunning visual appeal, and an equally stellar flavor profile. Briny kalamata olives join the party to add a salty top note, accentuating the deeper roasted flavor of the cruciferous addition and lightly caramelized onions. Pine nuts add an occasional crunch to keep every bite exciting.

Plan ahead for this meal and everything will come together quite easily. Handmade pasta is definitely a labor of love, but can be prepared well in advance to save you the struggle when the dinner hour rolls around. Trofie, my shape of choice, is a Ligurian pasta that is already vegan by nature, no eggs needed. Rolled by hand into bite-sized twirls, it requires no special machinery, but can be time-consuming to complete. Feel free to go a simpler route with basic linguine or spaghetti to save yourself the hassle. The pasta will taste just as good, and look every bite as darkly handsome.

Yield: Makes 1 Pound Pasta; 4 – 6 Servings

Black and White Trofi Pasta

The bold contrast of white cauliflower and tofu feta create stunning visual appeal, and an equally stellar flavor profile. Briny kalamata olives join the party to add a salty top note, accentuating the deeper roasted flavor of the cruciferous addition and lightly caramelized onions. Pine nuts add an ccasional crunch to keep every bite exciting.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 2 hours

Ingredients

Black Trofie Pasta

3 Cups All-Purpose Flour
2 Teaspoons Food-Grade Charcoal Powder
1 Teaspoon Salt
3/4 – 1 Cup Water

Black and White Pasta

1 Head Cauliflower, Cut into Florets
1/2 Medium White Onion, Sliced
2 Cloves Garlic, Minced
2 Tablespoons Olive Oil
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/2 Cup Kalamata Olives, Pitted and Halved
5 Ounces Homemade Tofu Feta or Prepared Vegan Feta, Roughly Crumbled
1/4 Cup Toasted Pine Nuts

Instructions

Place the flour, charcoal, and salt in a large bowl, whisking thoroughly to equally distribute the ingredients. Make a well in the center and pour 3/4 cup of water.
Begin mixing the flour into the water, maintaining the well in the center as best you can. When the mixture gets too thick for a fork, drop the fork and get your hands in there to continue mixing. Drizzle in additional water as needed to incorporate all of the flour to form a cohesive dough. It should feel tacky but not sticky.
Knead on a lightly-floured surface for 8 – 10 minutes, until very smooth. Let the dough rest for an hour before proceeding, or cover with plastic wrap, place in the fridge, and let rest overnight.
To shape the noodles, first lightly flour a baking sheet and clean work surface.
Flatten the dough out into a disk and cut a strip about 1/2-inch wide. Don’t worry too much about the exact measurements, since you will next roll it into a rope about half that width. Slice it into 1/4-inch pieces.
Take one nugget at a time and rub it between your palms, creating a small cylinder with tapered ends. For extra flare, you can further twist the shapes to create ridges, but for an “authentic” trophie, you only need to rub the dough between your hands three or four times to create each noodle. Drop the finished shapes onto your awaiting baking sheet. Let the noodles rest and lightly air-dry, uncovered, for at least one hour before cooking.
The pasta will cook in boiling water in just 30 – 120 seconds (yes, seconds, not minutes!) depending on the thickness of your noodles. Stand by and taste-taste for when they’re perfectly al dente.
To make the dish, preheat your oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil. Toss the cauliflower, onion, garlic, oil, salt, and pepper together in a large bowl until the vegetables are evenly coated. Spread everything out on your prepared baking sheet in an even layer, making sure nothing overlaps, and slide it into the hot oven. Roast for about 30 minutes, until the cauliflower is golden brown and fork-tender.
Toss the roasted vegetables together with the cooked pasta, Kalamata olives, tofu feta, and pine nuts. Add in a tiny splash of the pasta cooking water if desired, to give the dish a bit more moisture. Serve immediately, while piping hot.

Notes

Feel free to simplify this recipe by using store-bought linguine or spaghetti. The finished dish will taste every bit as good, if look slightly less striking.

Bowl Me Over

Even the auto-correct function on my phone knows me better than to suggest I might be a sports fan. After typing in a casual comment about the upcoming Superbowl, I glanced back to discover that, unbeknownst to me, the conversation had suddenly become about a “superb owl.” Thank goodness we have such advanced artificial intelligence to set me straight here, but now I’m unreasonably curious about what would make any average owl truly “superb.”

Technological tangents aside, it’s true that I have no intention of suddenly becoming a football aficionado. I am, however, quite passionate about a different sort of super bowl, born of a much more satisfying sort of culinary action, and with far less potential for full-contact injuries. In recent days I’ve shared two of these superlative bowl-based meals on Go Dairy Free that would be ideal for the cold days of February ahead.

When you’re craving a bite of comfort, few dishes can rival the universal appeal of mashed potatoes and gravy. This all-in-one Mashed Potato Bowl with Creamy Cashew Gravy is savory and deeply satisfying, layered with a mélange of seasonal vegetables and hearty plant-based protein. Best of all, each component can be prepped separately in advance and thrown together in short order.

Dressed in a stunning shade of lavender and studded with deep purple gems, it’s easy to see at a glance that this is no average potato soup. Thai flavors meld with unsweetened coconut milk in my Purple Potato-Eater Chowder to create a warming, soulful, yet remarkably delicate brew. Plain purple potatoes are responsible for the unmistakable color, although purple sweet potatoes could be swapped in for a richer flavor.

Whether you’re gearing up for game day or on the lookout for exceptional birds of prey this weekend, you’ll want these recipes on hand for some hearty, healthy eats. Hit the links for details!

February 3, 2017February 2, 2017

Hannah (BitterSweet)9 Comments

Silent Saturday: ‘Twas the Day Before Christmas…

December 24, 2016December 24, 2016

Hannah (BitterSweet)5 Comments

The Scarcity Fallacy

Well beyond the distraction of holiday merriment, winter stretches out as far as the eye can see, like an interminable ocean that surpasses the horizon. We’re in it for the long haul, no safe havens to moor our ships for the night, completely at the mercy of a historically mercurial season. No longer are we reliant on stockpiles of homemade preserves and canned goods, but fresh produce is considerably less diverse, or at least, anything grown nearby and worth eating offers fewer inspiring options. Even in balmy California, farmers market tables once straining under the weight of plump tomatoes and juicy peaches look comparatively sparse, bearing dusty tubers and hearty greens instead.

It’s a rough transition, no doubt about that, but great abundance can still be found even in the depths of winter. A far cry from the scarcity faced by the average cook only a few decades back, the danger isn’t that one might go hungry, but that one might go with a boring dinner. Oh, such terrible sacrifices we must make!

Instead of seeing what the local markets lack, it’s just as easy to see what they have to offer. With an open mind and a pinch of creativity, cravings that once seemed impossible to fulfill now appear ripe with potential for innovation.

Tabbouleh is a staple dish when the weather turns warm, the simplest combination of fresh ingredients that absolutely screams “summer!” in every refreshing bite. Tomatoes and parsley make up the foundation, with a handful of cracked wheat acting as the mortar holding everything together. It’s the kind of combination that needs no formal recipe, depending entirely on the strength of those bare components to shine. I’d never dream of making tabbouleh in winter, when only mealy pink tomatoes shipped halfway across the globe can be found rotting on grocery store shelves. No, not traditional tabbouleh…

…But I would make tabbouleh built with some crafty seasonal substitutions in mind. Bear with me, because I know that it’s not a natural leap to replace tomatoes with persimmons, but it makes perfect sense the moment you taste them in this light, leafy salad. Their juicy, meaty texture and natural sweetness add volumes of complexity to the basic composition, elevating the final product to a truly noteworthy side. Pomegranate arils follow to lend tart, crunchy bursts of flavor, echoing the bright lemon juice and balancing the bitter greens. Parsley could be the sole herbaceous element if you so desire, but in an homage to the abundance of root vegetables and in protest of food waste, I felt compelled to toss in those unloved green carrot tops that are all too often discarded, rather than savored as they should be.

Even the longest winter can feel far more manageable with a good supply of fresh, simple recipes on hand. There’s definitely a time and a place for the heavy soups and stews typically associated with the season, but a bit of lightness and brightness goes a long way when there’s no sun, and little local produce, to make up the difference.

Yield: Makes 4 – 6 Servings

Winter Tabbouleh

Replacing tomatoes with persimmons, parsley with carrot tops, and adding in crunchy pomegranate arils makes this salad inspired by classic tabbouleh a downright wintery delight.

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

1/4 Cup Bulgur
1/4 Teaspoon Turmeric
1/2 Cup Vegetable Broth
1 Fuyu Persimmon, Peeled, Stemmed, and Chopped
1/3 Cup Pomegranate Arils (Optional)
1 1/2 Cups Carrot Tops, Minced
1 Cup Fresh Parsley, Minced
2 Tablespoons Red Onion, Finely Chopped
2 – 3 Tablespoons Lemon Juice
2 – 3 Tablespoons Olive Oil
Salt and Ground Black Pepper, to Taste

Instructions

In a small saucepan, combine the bulgur wheat, turmeric, and vegetable broth, and place over low heat. Stir well and bring to a boil. Cover, turn off the heat, and let stand for 15 – 20 minutes, until all of the liquid has been absorbed.
Meanwhile, prepare the fruits and vegetables accordingly and toss together in a large bowl. Add the cooked bulgur when finished and slightly cooled, followed by the lemon juice, olive oil, salt, and pepper, adding more or less according to personal preference.
Cover and chill for at least 2 hours before serving, to allow the flavors to marry.