Bone-Headed Ideas

Naturally, I’m just the kind of crazy to add extra bones back in. Marinated mushroom skulls are admittedly more cute than creepy, with wide-set eyes and toothy grins, charmingly cartoonish in an undead kind of way. They have a certain cheerful morbidity to them, which feels about right for Halloween.

Out Of My Skull

It turns out, white button mushrooms are just the right shape and size to transform into tiny skulls. A few strategic cuts create the eyes and nose, while a few lines through the stem do a surprisingly convincing job of suggesting little rows of rotten teeth. From there, all it takes is a leisurely bath in a punchy marinade for them to haunt your waking dreams. Umami, tangy, garlicky, and herbaceous enough to wake the dead, they really are scary good.

Proper Resting Places

Marinated mushrooms are infinitely useful for any event. Bury them in a graveyard of salad greens or sink them into a pit of hummus, ideally blended with blood-red beets, for maximum effect. They’d also be right at home on an antipasto platter, scattered over crostini, or passed around on toothpicks as a grim appetizer. Don’t forget about gnarled noodles splattered with red sauce, too.

It takes just a little extra effort to give the classic marinated mushroom a more festive face, but I promise, you’ll reap the rewards.

Yield: Makes 4 Servings

Marinated Mushroom Skulls

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Give your Halloween table a little more personality with marinated mushroom skulls! Button mushrooms get a few strategic cuts to create wide eyes and toothy grins, all the better for soaking up a bright and punchy marinade. They're cute, savory, and surprisingly easy to make, perfect for salads, antipasto platters, crostini, or eating straight off the toothpick.

Prep Time 20 minutes

Cook Time 5 minutes

Additional Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

• 1/2 Pound White Button Mushrooms
• 3 Tablespoons Olive Oil
• 3 Tablespoons Apple Cider vinegar
• 1 Clove Garlic, Finely Minced
• 2 Tablespoons Finely Minced Red Onion
• 2 Tablespoons Parsley, Finely Minced
• 1/2 Teaspoon Italian Seasoning
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper

Instructions

1. With a sharp knife, start by cutting the mushrooms in half. Very carefully carve out two eyes and two slits for the nose. Slice the stems into thin lines but make sure they stay intact at the base.
   
2. Place the carved mushrooms in a small saucepan and add water to cover. Bring them to a simmer and cook for 5 - 8 minutes, until tender. Drain well.
   
3. Meanwhile, combine the olive oil, vinegar, garlic, red onion, parsley, Italian seasoning, salt, and pepper in a medium bowl. Add the mushrooms while they're still warm and very gently stir to coat.
   
4. Cover or transfer to an airtight container and let marinate in the refrigerator for at least 2 hours and up to 5 days. Enjoy chilled or at room temperature.

Recommended Products

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.

• 
  Simply Organic, Black Pepper, 2.31 oz (65 g)
• 
  La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
• 
  Frontier Co-op, Organic Italian Seasoning

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 120Total Fat: 11gSaturated Fat: 2gUnsaturated Fat: 10gSodium: 279mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 2g

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 post Be Afraid, Be Veggie Afraid appeared first on BitterSweet.

Don’t act like you’re shocked now. I’ve already relished meaty slices of feet, a bloody heart pulsing with flavor, and thick schmears of brain on toast. If anything, I think we have a strong moral imperative to eat our fellow human, considering how wasteful it is to let otherwise good meat rot in the ground, to say nothing of the environmental impacts. If they’ve lived a long life, I’m sure they would want us to honor that time on Earth by nourishing others.

Honestly, finding donors isn’t hard at all. You’d be amazed what people agree to everyday without reading the fine print. Every time you click “I have read and agree to the Terms & Conditions,” you’re basically one digital signature away from surrendering an appendage. In fact, it may already be too late…

Relax, you can keep your fingers this time. When I ask for a hand in the kitchen this Halloween, it’ll be to help arrange crackers around my Severed Hand Charcuterie. The horror is strictly skin deep; beneath the macabre exterior is a rich, creamy cheese ball loaded with smoky vegan bacon, pimentos, and a generous crack of black pepper. Salty ribbons of vegan prosciutto add another savory layer while giving the illusion of exposed muscle tissue, and sliced almond fingernails provide a subtle crunch, with a perfect manicure.

Since the presentation is the real feature here, I took a shortcut by using store-bought vegan cream cheese for the base. If you want to start from scratch, knock yourself out! You can also use any recipe for a vegan cheese ball instead; just make sure you end up with at least two cups of some soft vegan cheese material or else you’ll have to make a tiny baby hand. Conversely, if you’d like to make it even easier, you can snag some packaged vegan prosciutto, or any comparable cold cuts, shredded into strips.

No matter how you feel about eating animals, or humans, you’ll want to take a big slice out of this one.

Yield: Makes 20 - 30 Servings

Severed Hand Charcuterie

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This is hands-down the most delicious way to serve a human for Halloween. A rich, creamy cheese ball, loaded with smoky vegan bacon, is draped with ribbons of vegan prosciutto, with sliced almond fingernails to provide a subtle crunch.

Prep Time 15 minutes

Additional Time 30 minutes

Total Time 45 minutes

Ingredients

Bacon Cheese Ball:

Toggle ingredient group

• 2 (8-Ounce) Packages Vegan Cream Cheese
• 1/2 Cup Vegan Bacon Bits
• 1/4 Cup Diced Pimento, Drained
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper

To Serve:

Toggle ingredient group

• 5 Sliced Almonds
• 1 Batch Vegan Prosciutto

Instructions

1. In a large bowl, beat the cream cheese with a wide spatula until softened and spreadable. Add the bacon bits, pimento, paprika, onion powder, garlic powder, salt, and pepper. Mix well to combine. Chill for 30 minutes for it to firm up again.
   
2. Begin shaping the cheese ball on a tray to look like a hand. If you have extra, you can either make the arm longer or save it for another use. Press a single sliced almond into the end of each finger to make a nail. Place the tray back in the fridge while you make the prosciutto.
   
3. Drape strips of the prosciutto over the cheese to cover, cutting it to fit and tucking the ends gently underneath. Keep covered and chilled until ready to serve, up to 12 hours.

Recommended Products

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.

• 
  Frontier Natural Products, Organic Ground Smoked Paprika, 16 oz (453 g)
• 
  Frontier Co-op, Organic Onion Powder, 2.10 oz (59 g)
• 
  Bergin Fruit and Nut Company, Raw Sliced Almonds, 12 oz (340 g)

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 114Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 8gCholesterol: 2mgSodium: 139mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 5g

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 post In Good Hands appeared first on BitterSweet.

Black Lagoon – Midnight Forever

Black Lagoon – Griselda’s Revenge

Black Lagoon – Creature’s Curse

Frankenstein’s Mad Scientist Cocktail Lab – Divination

Frankenstein’s Mad Scientist Cocktail Lab – Deadly No-se

Frankenstein’s Mad Scientist Cocktail Lab – Igor

Frankenstein’s Mad Scientist Cocktail Lab – It’s Alive!

The post Wordless Wednesday: Spooky Sips appeared first on BitterSweet.

Born From BBQ

My first exposure was probably the same as most outsiders, through the feverish praise bestowed on Lockwood’s own James Beard semifinalist and one of New York Times’ best restaurants of 2024, Barbs B Q. No, nothing is remotely vegan, including and especially the green “spaghett,” so you don’t need to stress over standing in that perpetual line. As a dish of legend and lore, its influence has outgrown the humble lunch counters and potlucks that once contained it.

Easy Being Green

Impossible to miss cloaked in an arresting green cream sauce, roasted poblanos and fresh cilantro are responsible for both the flavor and the name, with a touch of spinach thrown in for extra vibrancy. Some describe it as a smooth salsa verde alfredo, but that’s really selling it short. The charred edge from the peppers lends a subtle smokiness with a buttery, velvety depth from the supple flesh itself. The topping of vegan cheese is honestly superfluous, but it does make for a pretty picture.

Truly Awesome Sauce

You might have noticed that I used bucatini instead of spaghetti in my version. Why? Because bucatini is simply the superior noodle, that’s why. You can use absolutely any pasta shape you have in the pantry, be it long or short, thick or thin. The sauce is generous enough to coat whatever you throw at it, and nobody’s meemaw is going to materialize in your kitchen to issue a citation for improper noodle selection. For that matter, you could use it to smother baked tofu, creamed corn, roasted cauliflower, or grilled summer squash. Green Spaghetti is supposed to be a side dish, but with that sauce on the plate, it’ll upstage any entree.

Yield: Makes 6 - 8 Servings

Green Spaghetti

5.0 Stars (1 Review)

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Creamy, smoky green spaghetti, AKA espagueti verde, is a Tex-Mex classic made with roasted poblanos, fresh cilantro, and a touch of spinach for an irresistibly vibrant green sauce.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 4 Poblano Peppers
• 1 Jalapeño Pepper
• 2 Tablespoons Olive Oil
• 1 Medium Yellow Onion, Diced
• 6 Cloves Garlic, Minced
• 1/2 Teaspoon Ground Cumin
• 1 Cup Frozen Chopped Spinach
• 1 Cup Cilantro, Stems and Leaves
• 1 (8-Ounce) Package Vegan Cream Cheese
• 1 Cup Vegetable Stock
• 1 Teaspoon Salt
• 16 Ounces Spaghetti or Your Favorite Pasta Shape, Cooked Al Dente
• Vegan Feta, Crumbled, Optional

Instructions

1. Line an air fryer sheet with foil and arrange the poblanos and jalapeño on top. Air fry on the top rack at 400 degrees for 10 minutes, flipping halfway through. You can also roast them in the oven at 425 degrees for 15 - 20 minutes, or directly over an open flame, until blackened and blistered all over.
   
2. Place the peppers in a bowl and cover tightly. Let them sweat for at least 10 minutes to help loosen the skins. Peel and remove the seeds and stems. Set aside.
   
3. In a skillet over medium heat, add the oil, onion, and garlic. Sauté 5 - 8 minutes, until lightly browned and aromatic. Add the cumin and cook for another minute before introducing the spinach. Cook until the spinach has thawed and the excess liquid has evaporated.
   
4. Carefully transfer the sautéed vegetables to your blender along with the roasted peppers, cilantro, vegan cream cheese, vegetable stock, and salt. Puree on high speed until completely smooth.
   
5. Pour the sauce all over the cooked pasta and toss to combine. It should be super saucy so don't hold back! Divide between plates and top with vegan feta, if desired.
   

Recommended Products

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.

• 
  Violife Just like Feta
• 
  Jovial, Organic Brown Rice Pasta, Bucatini
• 
  Pacific Foods, Organic Vegetable Broth, Low Sodium, 32 oz (907 g)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 161Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 4gCholesterol: 0mgSodium: 419mgCarbohydrates: 23gFiber: 3gSugar: 3gProtein: 5g

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 post Spaghetti Western appeared first on BitterSweet.

Nearly every region of Georgia has its own distinct variation, but it’s the Adjarian khachapuri that’s captured the hearts, and stomachs, of intrepid eaters overseas. Almost like pizza without red sauce or cheese soup in a bread bowl, there’s no denying its universal appeal.

A Worldly Bread, Baked At Home

For years, this dish remained captive on my baking wish list. It seemed like the sort of project that called for an occasion, rather than an ordinary afternoon in the kitchen. The arrival of World Bread Day was the push I needed to make it happen. For this 21st edition, I knew exactly how to celebrate.

Whatever Floats Your Bread Boat

While Adjarian khachapuri may be the version most familiar to outsiders, it’s only one of many. Across Georgia and the surrounding Caucasus, the name encompasses a wonderfully varied collection of cheese-filled breads and pies, each with its own shape, filling, and regional identity. A few of the most distinctive include:

• Adjarian (Acharuli): The iconic boat-shaped version from Adjara is filled with cheese and baked open-faced, then finished with a raw egg yolk and often an extra pat of butter. The egg and butter are stirred into the molten cheese before eating, with pieces of crust used for dipping.
• Imeretian (Imeruli): The classic round, enclosed khachapuri from Imereti has a thin layer of cheese fully enclosed inside the dough and baked until golden. The filling traditionally uses Imeretian cheese, which is mild, tangy, and a bit crumbly.
• Megrelian (Megruli): Similar to Imeretian khachapuri, this version adds cheese both inside and on top. The extra layer melts and browns in the oven, creating an especially cheesy, blistered crust.
• Achma: Sometimes described as the Georgian answer to lasagna, this one is made from multiple thin layers of dough that are boiled, layered with cheese and butter, and baked until crisp and golden on top. Unlike the other versions, it isn’t really a stuffed bread so much as a layered cheese-and-dough casserole.
• Gurian (Guruli): A crescent-shaped variation from Guria, traditionally filled with cheese and hard-boiled egg, it’s especially associated with Christmas and New Year’s celebrations.
• Ossetian (Khabizgini): A round, enclosed pie filled with cheese and potato, heartier and more substantial than many other Georgian khachapuri, thanks to the extra spuds.

Not Milk?

Veganizing such a dairy-laden dish is really quite simple. A straightforward swap to plant-based milk and butter takes care of the dough without changing its essential character. To replicate the mild, salty, tangy, and slightly sour qualities of sulguni cheese, the one-two punch of mashed tofu and vegan mozzarella shreds does the trick. Plus, with the added benefit of soy protein, you can justify such an indulgence as a proper meal. At least, I like to think so.

Aquafaba takes care of the egg wash and then for the crowning jewel, I used my favorite trompe l’oeil of peeled yellow cherry tomatoes for those golden “yolks” on top. When all is said and done, you still get that gloriously gooey, cheesy, buttery bread that makes khachapuri so irresistible in the first place.

No Forks Required

Emerging from the oven puffed and deeply golden around the edges, cheese browned and bubbling in the center, it’s hot enough to scald and still impossible to let cool. I initially made the faux pas of cutting it into strips, unaware that the proper way to indulge was to dive in, hands first. Tear off a chunk of crust, drag it through all that molten goodness, and pay no mind to any greasy fingers. Khachapuri is a communal experience, where everyone can dig in together, reaching across the table to leave no corner untouched.

It’s Easy Being Cheesy

After dreaming about the pure savory decadence that is khachapuri for so long, I can unequivocally say that the reality is even better. No more difficult than your average batch of dinner rolls, such a delicacy is well within anyone’s grasp, should they be bold enough to bake it.

Yield: Makes 6 Servings

Khachapuri

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This plant-based Adjarian khachapuri is a golden, boat-shaped Georgian bread filled with gooey cheese, topped with a golden tomato "yolk," and finished with plenty of vegan butter.

Prep Time 35 minutes

Cook Time 30 minutes

Additional Time 1 hour 40 minutes

Total Time 2 hours 45 minutes

Ingredients

Dough:

Toggle ingredient group

• 1 Cup Plain Non-Dairy Milk
• 2 Teaspoons Granulated Sugar
• 1 (1/4-Ounce) Packet Active Dry Yeast
• 2 Tablespoons Vegan Butter, Melted
• 3 1/2 Cups All-Purpose Einkorn Flour*
• 1 Teaspoons Salt

Filling:

Toggle ingredient group

• 1/2 Pound Firm Tofu, Mashed
• 8 Ounces Shredded Vegan Mozzarella
• 4 Cloves Garlic, Minced
• 2 Tablespoons Aquafaba
• 2 Tablespoons All-Purpose Einkorn Flour*
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Ground Black Pepper

Topping:

Toggle ingredient group

• 2 Tablespoons Aquafaba
• 2 Tablespoons Vegan Butter, Melted
• 2 Tablespoons Fresh Parsley or Chives, Minced
• 6 Peeled Yellow Cherry Tomatoes (Optional)

Instructions

1. To make the dough, place the non-dairy milk, sugar, and yeast in a large bowl. Let stand for 5 - 10 minutes, until the yeast becomes frothy. Add in the melted vegan butter, flour, and salt, mixing until a sticky dough forms. Cover and let rest for 10 minutes.
   
2. Transfer to the bowl of your stand mixer fitted with a dough hook and knead for 8 - 10 minutes, until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise until roughly doubled in size; 1 - 1 1/2 hours.
   
3. Meanwhile, prepare the filling by placing the tofu, vegan mozzarella, garlic, aquafaba, flour, salt, and pepper into your food processor with the "s" blade installed. Pulse until well combined but still slightly coarse, about the consistency of ricotta. Keep refrigerated until ready to assemble.
   
4. Line a baking sheet with parchment paper and set aside. Punch down the dough and cut it into 6 equal pieces. Roll each piece into an oval about 8 inches long and 4 inches wide. Space them out evenly on the prepared baking sheet, then spoon 1/6 of the filling mixture into the centers, leaving a 1-inch border all around. Pull the edges up around the filling, twisting and pinching the ends to secure. Let rise for 15 minutes and begin preheating the oven.
   
5. Preheat the oven to 375 degrees. Brush aquafaba over the dough and bake for 25 - 30 minutes, turning the sheet halfway through, until golden brown all over. Immediately brush with melted vegan butter and top with fresh herbs. Place a single yellow cherry tomato in the center of each one, if using. Enjoy hot!
   

Notes

*Einkorn flour gives these khachapuri a naturally golden color and tender texture, but plain (white wheat) all-purpose flour is fine to substitute.

Recommended Products

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.

• 
  Simply Organic, Black Pepper, 2.31 oz (65 g)
• 
  Red Star, Active Dry Yeast, 0.25 oz (7 g)
• 
  Organic All Purpose Einkorn Flour in Paper Bag

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 794Total Fat: 21gSaturated Fat: 11gUnsaturated Fat: 10gCholesterol: 54mgSodium: 872mgCarbohydrates: 123gFiber: 5gSugar: 6gProtein: 30g

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 post Gotta Khach Them All appeared first on BitterSweet.

The post Wordless Wednesday: Nature Finds a Way appeared first on BitterSweet.

A single perfectly browned latke slid onto his plate, leaving a trail of oil over the stoneware dish painted with faceless angels circling the rim. Grazina placed one on her own plate, then dropped the pan into the sink with a hush of steam.

…

She gestured at the bowl of raw carrots. “Those are for you. Eat up.”

Hai took a bite from a carrot, then picked up his fork, eager to try the latke.

“No, eat the carrot first. Please.” She leaned forward, knife and fork on each side of the plate, a paper towel tucked in her collar. “It’s important.”

He finished the carrot, then picked another from the bowl and put the whole thing in his mouth.

“They’re good for you, believe me.” She cut into her latke like it was a steak.

“For the eyes, right?”

“That’s a lie the army told in World War Two to hide the fact that they used top-notch radar. Carrots,” she paused for effect, “give you the will to live.”

He took a bite of the latke, which was perfectly made, crispy at the edges and delicately salted with a touch of herbs he couldn’t name.

“What do you mean?” he said, chewing.

“It’s a root. And roots prevent you from getting the blues.” She picked one from the bowl; it gleamed under the kitchen light. “You see, carrots become bright orange because it’s so dark in the ground. They make their own light because the sun never reaches that far—like those fish in the ocean who glow from nothing? So when you eat it, you take in the carrot’s will to go upward. To heaven.”

— Ocean Vuong, The Emperor of Gladness

The post Carrots Go To Heaven appeared first on BitterSweet.

During Thailand’s annual Vegetarian Festival, it’s the only game in town, transforming even the most meat-centric dishes with plant-based makeovers. Experiencing firsthand how incredible the food scene was on a random visit in January, I can’t begin to imagine such superabundance on display. It’s a dream of mine to return in time for the festivities, though I may truly eat myself to ruin, given half a chance.

Much of the attraction is the opportunity to eat traditional Thai foods that usually don’t come with a naturally vegan or vegetarian option. Something like Crying Tiger (เสือร้องไห้; Suea Rong Hai) is exactly what I would make a beeline for. As meat-centric as main dishes come, it’s essentially just grilled beef served with Nam Jim Jaew (น้ำจิ้มแจ่ว). Bold yet balanced, a riot of intense flavors, it’s a deceptively simple dish that packs a serious punch. Despite how central the beef is to the whole concept, it’s just as simple to make it meatless.

While I remain firmly grounded for this year’s Vegetarian Festival, the distance won’t stop me from getting a taste of the celebration at home. Lion’s mane mushrooms are truly the beef of the earth, capable of being compressed into outrageously decadent steaks, the likes of which could satiate the most ravenous omnivore. A hard sear and heavy weight develops a smoky, charred crust encasing a succulent and tender interior, ideal for dousing in that fiery dipping sauce for a final kiss of heat.

The name “Crying Tiger” is considerably more contested than its ingredient list. There are plenty of theories about what exactly brought those tears to the tiger’s eyes. My favorite is the most folkloric, imagining that people would come across the remains of cattle hunted by tigers, with the brisket left behind. They would take this particularly rich cut for themselves, imagining the tiger looking back in regret at the delicious morsel it had abandoned. Hopefully it’s some consolation to our tiger that there was no kill necessary to make this particular prize.

Even if you skip the entree, don’t pass on the jaew. If you make the entree, you’re best advised to double the jaew. This potent mixture of dried chiles, lime juice, toasted rice powder, and shallot is the sort of condiment that makes itself indispensable, bringing enough heat, acidity, and depth to transform whatever happens to be within dipping distance. Though it usually contains fish sauce, I find that a combination of soy sauce and tamarind fills the gap with all the salty, tangy, pungent umami you could ask for.

Crying Tiger is served without fanfare or pretension, alongside a mound of sticky rice and fresh vegetables or herbs to temper the intensity. I like keeping that same spirit here. Let the lion’s mane take center stage, supported by a cooling, gently contrasting cast of characters. A few slices of crisp cucumbers, juicy tomato wedges, or fresh lettuce is all you really need, though you could always add a side of papaya salad or a light vegetable soup to stretch your entree into more servings.

Thailand will have to wait. Until then, homemade sliced lion’s mane mushroom steak, glossy with with fiery jaew, is hardly suffering. When you eat enough hot chilies to bring tears to your own eyes, you can almost imagine the tiger’s face when it realizes the best part of the meal has escaped its paws yet again.

Yield: Makes 2 - 3 Servings

Crying Tiger

5.0 Stars (1 Review)

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Really give that tiger something to cry about with a meatless version of this classic Thai dish. Crying Tiger, or Suea Rong Hai, typically takes smoky grilled beef and pairs it with fiery Nam Jim Jaew. Here, compressed lion's mane mushrooms take the place of steak, developing a charred crust and succulent, meaty texture before being sliced and drenched in that addictive sauce. Served with sticky rice, cool cucumbers, and lime wedges, it's an irresistibly bold centerpiece for any Thai-inspired feast.

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

Suea Rong Hai (Meatless Crying Tiger Beef):

Toggle ingredient group

• 2 Tablespoons Neutral Oil, Such as Peanut, Avocado, or Rice Bran Oil
• 2 Large Clusters (About 5 – 6 Ounces Each) Lion's Mane Mushrooms
• 1/3 Cup Beet Juice
• 2 Tablespoons Liquid Aminos
• 2 Tablespoons Vegetarian Oyster Sauce
• 1/4 Teaspoon Liquid Smoke
• 1/2 Teaspoon Garlic Powder
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Ground White pepper

Nam Jim Jaew (Dipping Sauce):

Toggle ingredient group

• 1 Tablespoon Raw Jasmine Rice
• 2 Tablespoons Soy Sauce
• 3 Tablespoons Frozen Tamarind Pulp, Thawed
• 2 Tablespoons Lime Juice
• 1 Tablespoon Prik Bon (Thai Chili Flakes) or Crushed Red Pepper Flakes
• 1 Teaspoon Palm Sugar, Coconut Sugar, or Dark Brown Sugar
• 1 Small Shallot, Finely Minced
• 1 Tablespoon Fresh Cilantro, Minced

To Serve:

Toggle ingredient group

• Sticky Rice
• Sliced Seedless Cucumbers
• Lime Wedges

Instructions

1. Set a large skillet over medium-high heat. Add the oil, swirling to coat the bottom. When it begins to shimmer, add the mushrooms, cut-sides down, and cook for 1 - 2 minutes to begin to soften. Use a sturdy spatula to begin pressing down on the mushrooms. Go slowly at first, gradually increasing the pressure as they begin to flatten, until you're leaning in with all your weight.
   
2. After about 5 minutes, flip the mushrooms and repeat the pressing process. They will begin to release water. Keep cooking and pressing for another 5 minutes, until nicely seared on both sides and compressed to 1/2 - 3/4 of an inch.
   
3. Transfer the seared mushrooms to a shallow dish and add the beet juice, liquid aminos, vegetarian oyster sauce, liquid smoke, garlic powder, onion powder, and white pepper. Turn to coat thoroughly. Let them marinate for at least 30 minutes, or cover and refrigerate for up to 8 hours, turning occasionally.
   
4. While the mushrooms marinate, prepare the jaew. Toast the jasmine rice in a dry skillet over medium heat, stirring frequently, until deeply golden and fragrant, about 5 to 8 minutes. Let cool completely, then grind into a coarse powder using a spice grinder, mortar and pestle, or blender.
   
5. In a small bowl, combine the soy sauce, tamarind pulp, lime juice, chili flakes, and sugar, stirring until the sugar dissolves. Add the minced shallot, cilantro, and toasted rice powder, then stir well.
   
6. When ready to cook the mushrooms again, heat the same skillet over medium-high heat. Remove the mushrooms from the marinade, letting any excess drip off, and return them to the hot pan. Press them firmly once again, cooking until the exterior is deeply browned and slightly crisp and the marinade has caramelized around the edges, about 3 to 4 minutes per side. Take care not to let the sugars in the marinade burn; adjust the heat as needed.
   
7. Transfer the mushroom steaks to a cutting board and let them rest briefly before slicing into thick strips. Serve immediately with sticky rice, sliced cucumbers, lime wedges, and plenty of jaew for dipping.

Recommended Products

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.

• 
  Vegetarian Mushroom Oyster Sauce, 35fl oz
• 
  Nutiva, Organic Coconut Sugar, Unrefined, 1 lb (454 g)
• 
  Liquid Aminos

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 139Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gSodium: 731mgCarbohydrates: 32gFiber: 5gSugar: 13gProtein: 7g

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 post For Crying Out Loud appeared first on BitterSweet.

Ni Viện Huê Lâm

11901 Johnson Rd.
Manor, TX 78653

The post Wordless Wednesday: Ni Viện Huê Lâm appeared first on BitterSweet.

It’s hard to imagine a time when rice, renowned for being abundant and affordable, would be subject to such shortages. In the early 1900’s, however, most American farmers focused their efforts on wheat and corn, leaving rice production concentrated in a relatively small number of regions along the Gulf Coast and in parts of California. Domestic production alone wasn’t enough to meet growing demand and imports were out of the question on rapidly shrinking budgets.

The technique itself, of cutting an egg into flour until it resembles tiny grains, is much older than the Depression. It’s a traditional Central and Eastern European method used to make tiny dumplings or noodles, such as Hungarian tarhonya, nokedli, or German spaetzle. These dishes are usually savory, rather than sweet, saying more about the American proclivity for sugar than anything else. Even in tough times, we must have our desserts.

While my pantry will never be without rice, the same can be said of flour. And oh, so many types of flour at that! Driven now by innovation rather than scarcity, this recipe presents a unique opportunity for customization. Personally, I adore all-purpose einkorn flour and will always use it over conventional white wheat, which is exactly what I did here. It adds an uncanny buttery flavor and flaxen color, to say nothing of all the vitamins, minerals, fiber, and protein, especially compared to long grain white rice. Studded with tiny dumplings, chewy but yielding, I might like it even better than the conventional whole grain custard.

Justice Marshall was clearly ahead of his time. Riceless pudding never garnered the same acclaim as mock apple pie or wacky cake, which is a real shame. Maybe rice pudding was just never as popular as other desserts, too homely to share, even in a time before social media. It may sound like a novelty, but I’m shocked to find myself making it as a regular treat now. For such humble fare, it really tastes stunningly decadent.

Yield: Makes 3 - 4 Servings

Riceless Farmer's Pudding

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Can you make rice pudding without rice? You bet! Einkorn flour mixed with aquafaba turns into tiny dumplings that recreate the look and texture of white rice, but with even better flavor and nutrition. My version is slightly more decadent than the original Depression recipe with the addition of vanilla and raisins, but you can omit them when times are lean.

Ingredients

• 1/2 Cup All-Purpose Flour
• 2 Tablespoons Aquafaba
• 2 Cups Boiling Non-Dairy Milk
• 1/3 Cup Granulated Sugar
• 1/2 Teaspoon Vanilla
• 1/4 Teaspoon Ground Cinnamon
• 1/8 Teaspoon Salt
• 1/4 Cup Raisins (Optional)

Instructions

1. Place the flour in a small bowl and add the aquafaba. Mix with a fork until it create fine crumbs, like a streusel topping. Don't worry if there's a fair amount of plain flour left unmixed.
   
2. In a small saucepan over medium heat, whisk the non-dairy milk, sugar, vanilla, cinnamon, and salt. Bring to a simmer, then add the crumbly flour mixture, stirring vigorously. Bring to a boil then immediately remove from the heat. Stir in the raisins.
   
3. Divide the mixture between 3 - 4 custard cups and let cool to room temperature. Transfer to the fridge and chill for at least 2 hours before enjoying.

Notes

The process for making the "rice" is imprecise, so you may end up with more or less excess flour. As a result, the pudding may need more liquid if it ends up too thick, or more flour mixed into a slurry if it's too thin. Adjust to taste!

Recommended Products

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.

• 
  West Life, Organic Soymilk, Unsweetened, Plain, 32 fl oz (946 ml)
• 
  Frontier Natural Products, Organic Ceylon Cinnamon, 1.76 oz (50 g)
• 
  Made in Nature, Organic Dried Raisins, Plump & Rich Supersnacks, 9 oz (255 g)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 306Total Fat: 3gSaturated Fat: 2gUnsaturated Fat: 1gCholesterol: 10mgSodium: 130mgCarbohydrates: 63gFiber: 2gSugar: 37gProtein: 8g

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 post Rice Pudding Paradox appeared first on BitterSweet.