Shakshuka with Sunny-Side-Up Yo Egg Poached Yo Egg on Meati Peppercorn Steak WunderEgg Mini Avocado Toasts Double Trouble – Tempeh Tofu Breakfast Taco Chili Crisp JUST Egg Omelette Barley Bean – Plant Power Bowl The post Wordless Wednesday: Vegan Egg On My Face appeared first on BitterSweet ..read more

If you haven’t thought much, or at all, about Sassafras before, you’re not alone. Banished to the darkest depths of the forest after enjoying brief success as a soda shoppe superstar, there’s not a trace of it left on the market today. Where did it all go? Why did the original root of root beer disappear while only chemical imitators remain? The controversial answer is tangled up in politics and bunk science. Sass Back Sassafras is a tree grown in the American Southeast, cherished for years by the indigenous peoples for culinary, medicinal and aromatic applications. Sassafras leaves could be ..read more

I probably think about ice more than the average person. Yes, ice; that naturally occurring phenomenon of water reaching 32° Fahrenheit (or 0° Celsius) degrees and transforming into a solid state of matter. It’s incredible, if you stop to consider, how humans have managed to harness this power and put it in the hands of anyone with access to electricity. It you have a working freezer, you already have ice, wanted or not, chilling on the shelves. So ubiquitous that it’s not even considered as a component of a recipe, lower than the ingredient hierarchy than the optional salt, it’s an insult tha ..read more

Yellow Noodle (Mì Xào) Vietnamese Dumplings and Golden Fried Rolls Mapo Tofu Char Sui Banh Mi Broken Rice Plate (Cơm Tấm) Broccoli Nuggets   Bodhi Viet Vegan 2301 W Parmer Ln. Austin, TX 78727 The post Wordless Wednesday: Back To Bodhi appeared first on BitterSweet ..read more

Lemon zest has become my new garlic. By which I mean, there’s no such thing as too much. If a recipe calls for a teaspoon, or pinch, or even just as an optional addition, you’d better believe I’m not going to stop zesting until that whole lemon is bald. Unlike garlic, this applies to everything, both sweet and savory (although truth be told, I have bridged that gap for the former, too.) While there’s never a bad time for dark chocolate, I’ve been craving something lighter, brighter, and breezier. Lemon-Kissed Raspberry Bark is the answer. Invigorating lemon zest cuts the sweetness of white ch ..read more

Not a miracle of modern technology or ancient history, baby corn occupies a strange space on today’s dinner plate. That is, if it makes the plate at all. Rarely do they appear in recipes outside of the Asian culinary canon, relegated to the odd Chinese-American takeout box, drenched in a sticky, sweet sauce. Most consumers would be shocked to learn that baby corn exists outside of cans, despite the obvious logic that it must grow somewhere, beyond a tin foil tomb. It’s time to pull baby corn off the shelf and put it at the center of the plate. What Are Baby Corn? True to name, baby corn are ..read more

2023 Rosé, Paso Robles Vegan Cheese Board Oyster Mushroom Mole with Yellow Rice 2023 Effervescent Rosé Halter Ranch Texas 8561 E US-290 Fredericksburg, TX 78624 The post Wordless Wednesday: Halter Ranch Texas appeared first on BitterSweet ..read more

Soaring temperatures are a given on a typical summer’s day. As the mercury inevitably pushes higher, breaking new records with every passing season, the desire to spend time in the kitchen plummets proportionally. Unfortunately, those with a sweet tooth know that nothing will quell the craving for a satisfying sweet treat. It may very well be raining fire because unless it’s an actual apocalypse, dessert still must be served- And in that case, perhaps even more so. Why is it so hard to just get motivated and make the same tried-and-true staples that always hit the spot? Chocolate chip cookies ..read more

Anchovies are a polarizing ingredient. The little silver fish are as good as gold by some eaters, and worse than rotting garbage on a hot summer’s day to others. If you’re vegan, obviously that’s a nonstarter, but I’d like to solve that dilemma and win over the haters all in one bite. Plant-based anchovies are here at last. Vegan Anchovies: An Upstream Battle The lack of fish-free proteins has long been the thorn in my side, as a former (short lived) pescatarian. Lagging behind all manner of plant-based innovations from cheese to beef, it’s still rare to find products that fit the bill or rec ..read more

Jalapeño Seedlings Purple Kale White Strawberry Swiss Chard Sweet Onions Asparagus Green Cabbage The post Wordless Wednesday: Green Thumb appeared first on BitterSweet ..read more