El Alma – Zero Proof Watermelon Magarita Loro – Frozen Gin & Tonic, Mango Sake Slushee Juice House Co. – Green Machine Yard House – Black Orchid Tweedy’s – Old Fashioned Bouldin Creek Cake – Purple Cloud (Ube Latte) The post Wordless Wednesday: Drink The Rainbow appeared first on BitterSweet ..read more

Passover is one of the most joyous occasions on the Jewish calendar, commemorating and celebrating the perilous escape from slavery in Egypt, so why are the desserts so morose? Bearing some of the most strict dietary constraints, particularly for observant Ashkenazi Jews, it’s more like a modern take on that same subjugation. Flour, leaveners (baking soda, baking powder, yeast), and kitniyot (beans, rice, corn, peas) are all off the table for a full week. Regular plant-based meals are tough enough under these conditions, but try baking a cake without any of the above, while side-stepping the t ..read more

Traditionalist may claim that true ramen can only be made with fish, pork, or chicken, but JINYA Ramen Bar is out there proving them all wrong. For an omnivore restaurant that otherwise sticks pretty close to the classics, they have a stunning array of fully vegan options, each one every bit as thoughtfully curated, cooked, and composed. Shattering the notion that plant-based will only be second best, these full-on flavor bombs are honestly the best bowls of ramen I’ve had in years. First up, the Flying Vegan Harvest. Starting with thick, chewy noodles at the heart of this bowl, my dining par ..read more

Casa De Luz – Lunch Community Vegan – Smova’d Chick’n Plate Bouldin Creek Cake – Bouldin Tofu Omelet Oseyo – Beoseot Dosirak Aster’s Ethiopian – Vegetarian Combination Happea Vegans – Burnt Ends, Fried Chicken, Potato Salad, Collard Greens The post Wordless Wednesday: All the Fixin’s appeared first on BitterSweet ..read more

Vegan cheese is booming. Long viewed as the final frontier for plant-based diets, the last holdout for hesitant omnivores, the choke-hold that Big Dairy has had on the industry is finally losing its grip. Still, the gap between accessible, everyday melting cheeses and gourmet cheeses fit for a charcuterie board is a wide, cavernous divide. When you want something nicer than generic cheddar-like shreds but not quite a triple cream brie, where’s there to turn? You own kitchen, of course. Anyone who claims it’s impossible to make remarkable plant-based blocks and wedges at home clearly hasn’t ev ..read more

If there’s one thing I’d like to hire someone to help me with, it would be washing dishes. After shopping, prepping, cooking, styling, shooting, and editing, the last thing I want to do is stare down the towering pile of dirty pots, pans, and plates teetering dangerously in the sink. Energy flagging, I’m mentally done with the work already, and then this tedious chore blindsides me right when I start to wind down. Yes, it’s my mess to clean up, and yes, I will still throw a tantrum like a spoiled child asked to pick up their toys, no matter how old I get. Washing Dishes Is The Pits Between th ..read more

Like clockwork, as the weather warms and thoughts turn to garden parties, alfresco brunches, and spring celebrations, carrot cake is invariably waiting in the wings. Despite being one of the few omnipresent produce options all year round, they’re inextricably linked with spring. Maybe it’s the vibrant orange color of carrots that helps shake off the doldrums of winter, its perceived lightness and freshness to combat months of heavy stews, or simply the associations with Easter. Regardless, if you don’t have a solid carrot cake recipe in your repertoire, you’re liable to get left out in the col ..read more

Kinoko Nigiri Nasu Nigiri Kakiage Kinoko Usuzukuri Avocado Nigiri Kimchi Onigiri Mapo Tofu Yaki Kinoko Kinoko Nabe Shag Roll Chef’s Roll Coconut Tapioca Uchi 801 S Lamar Blvd Austin, TX 78704 The post Wordless Wednesday: Uchi appeared first on BitterSweet ..read more

What has no eggs and no cream, but is specifically named for them? Despite the misleading moniker, the classic egg cream formula has never contained either. Born in New York in the late 1800’s, it relied on whole milk for creaminess, seltzer for a bit of fizz, and chocolate syrup for that beloved cocoa flavor. Though they fell out of favor along with the demise of soda fountains, I’d like to think this nostalgic treat is primed for making a comeback. Fizzy Fun Far lighter than the decadence of a frosty milkshake but with the same sort of flavor, it’s hard to describe the appeal of the egg cre ..read more

Foods of vengeance know no bounds. It’s a well-known fact that we’ll eat Haman’s hat in the form of hamantaschen, but that’s just the start. In Sephardic culture, it’s equally acceptable, if not more celebrated, to eat Haman’s eyes (Moroccan Ojos de Haman), ears (an alternate interpretation for the traditional triangular hamantash), and fingers, too. Cannibalism not withstanding, these bodily baked goods deserve the spotlight just as much in your next mishloach manot. This time around, I’d like to give the finger to each and every one of you, in the sweetest way possible. Can’t Lay A Finger O ..read more