26 October 2020Vegan Blogs
26 October 2020
I can’t think of a better way to start the week than by sharing this wheat berry salad recipe with all of you! I try not to play favorites when it comes to recipes, but this one is something special. It’s that rare sort of dish that really can do it all. Make it on a Sunday for lunches all week, or serve it as a side dish at your Thanksgiving dinner. No matter when you eat it, I think you’ll savor every bite. Wheat berries may not be the trendiest grain these days, but if you try them here, […]
26 October 2020
When I lived in Austin, I bought wheat berries all the time from the bulk bins at our grocery store. But when we moved to Chicago, I couldn’t find them anywhere – not in bulk, not pre-bagged, nothing. Finally, this fall, I noticed a local wheat grower selling organic wheat berries at our farmers market. I love pairing this earthy whole grain with autumn ingredients like squash, kale, and dried cranberries, so I knew I had to get some. Since then, I’ve been tossing wheat berries into salads and side dishes like crazy! For how delicious they are, I don’t […]
26 October 2020
If I’m making a salad in the fall, there’s a good chance that I’ll drizzle an apple cider vinegar dressing on top. Maybe it’s because fall is apple season, but there’s something irresistible about the combination of apple cider vinegar and autumn foods like cranberries and squash. In a hearty salad or side dish, an apple cider vinaigrette adds a tangy pop of flavor that brings these sweet ingredients to life. I’ve made a million apple cider vinegar dressing recipes over the years. Some are spiced with cinnamon, others are infused with sage, but the recipe below is the one […]
26 October 2020
This hearty escarole soup is bursting with chickpeas, tender pasta, and garlicky flavor. Easy to make and perfect for dinner with a crusty piece of bread!
Up until recently, escarole was nothing more than a salad green to me. I mean, it’s my favorite salad green, but I never bothered to cook with it.
But that all changed recenty. I’d picked up a few heads of escarole for salads, and then got to craving some soup. I knew escarole soup was a thing, so I decided to give it a go. Now I have a new favorite soup!What Does Escarole Taste Like?
Escarole in a salad tastes quite different than escarole in soup! In it’s raw form, escarole is crunchy and mild. I even find it to be a bit sweet.
But cook it in some broth, and escarole releases a delicious bitterness. It’s SO GOOD! It adds enough flavor to your broth that you’ll barely need to season your soup. Some garlic and lemon juice is plenty for me!How to Make Escarole Soup
Heat up some olive oil in a large pot. Once the oil is hot, add some garlic. I use 4 cloves, but I encourage you to go crazy if you’re a garlic fiend.
Cook the garlic for just about a minute, until it becomes very fragrant. Now add some vegetable broth. Crank the heat and bring the broth to a simmer, then stir in some ditalini pasta, canned chickpeas, and red pepper flakes.
Let everything simmer for about 5 minutes, then stir in a whole bunch of chopped escarole. Bring the soup back up to a boil, lower the heat, and let it simmer for about 5 minutes, until the pasta is tender and the escarole is completely wilted.
Take the pot off of the burner and stir in some lemon juice. Season the soup with salt and pepper to taste.
Grab a bowl! I like to top my escarole soup with a sprinkle of vegan Parmesan cheese.Escarole Soup Tips & FAQ
Print Escarole SoupThis hearty escarole soup is bursting with chickpeas, tender pasta, and garlicky flavor. Easy to make and perfect for dinner with a crusty piece of bread!Course SoupCuisine American, ItalianKeyword easy vegan soup, healthy soup recipe, italian soup recipePrep Time 15 minutesCook Time 20 minutesTotal Time 35 minutesServings 6Calories 184kcalAuthor Alissa SaenzIngredients
- Can this soup be made gluten-free? Yup! Just use your favorite small gluten-free pasta.
- Is there a way to reduce the sodium in this soup? Most of the sodium comes from the broth, so try using a low sodium vegetable broth.
- Leftovers & storage: Store leftover soup in a sealed container in the fridge, where it will keep for about 3 days. The pasta will continue to suck up water as it sits, so add more liquid when reheating if needed!
- Feel free to switch things up and make this soup your own! Substitute a different type of bean for chickpeas — cannellini or butter beans would work great! Try a different type of small pasta, like orzo, or shells — or skip the pasta.
- Looking for more vegan Italian-inspired soup recipes? Try my pasta e fagioli, minestrone, Italian wedding soup, or ribollita.
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- 3/4 cup ditalini pasta
- 1/4 teaspoon red pepper flakes, or to taste
- 1 pound chopped escarole (about 5 cups)
- 1 tablespoon lemon juice
Serving: 1.5cups | Calories: 184kcal | Carbohydrates: 26.9g | Protein: 5.9g | Fat: 3.5g | Saturated Fat: 0.5g | Sodium: 817mg | Potassium: 392mg | Fiber: 5.8g | Sugar: 4.4g | Calcium: 68mg | Iron: 2mg
Coat the bottom of a large pot with the olive oil and place it over medium heat.
Give the oil a minute to heat up, then add the garlic.
Cook the garlic, stirring frequently, for about 1 minute, until it becomes very fragrant. Be careful to avoid burning the garlic.
Stir in the broth, chickpeas, pasta, and red pepper flakes. Raise the heat and bring the broth to a boil.
Lower the heat and let the broth simmer for about 5 minutes, stirring occasionally, then stir in the escarole.
Raise the heat and bring the broth back up to a boil. Lower the heat and let it simmer for about 5 minutes, stirring occasionally, until the pasta is tender and the escarole is wilted.
Remove the pot from heat and stir in the lemon juice. Season the soup with salt and pepper to taste.
Ladle into bowls and serve.
26 October 2020
One of the most popular recipes on Naturally Sassy also happens to be one of the first I published here, my Perfect Kale Salad. This recipe has served me well over the years – it accompanies most dishes well, with a mixture of sweet, bitter, creamy, crisp and crunchy. If I’m honest I’ve never really felt the need to experiment with alternate kale salads, when you’ve found one you love why change things. This recipe pushed me to use kale in a more versatile salad – a twist on a caesar salad, an old fave of mine. You can, of course, use butter lettuce for this recipe but to me kale adds a little more interest. This leafy green absorbs flavour a little better than lettuce, and tends to be less water-y. It’s nutritionally dense, and full of fibre, what’s not to love! If you’re unsure feel free to try 1/2 kale and 1/2 butter lettuce.
This recipe is comprised of 6 key elements: The kale leaves, cooked quinoa, chickpea ‘croutons’, sun-dried tomatoes, avocado and the most important part, the caesar dressing. You’re going to want to make this dressing by the vat… it’s SO good.
26 October 2020
Gather ’round the campfire and pull your loved ones in close. It’s time for a ghost story more haunting than the Winchester Mystery House, more frightful than Frankenstein, and more bewitching than the lovely ladies of Salem. I’m talking about the tale of Stingy Jack.
Naysayers may call it a myth, but legend has it that Stingy Jack was classic con artist, scraping by on someone else’s dollar while swindling his way into another man’s coin purse. He was already a man on the fringes of society, making more enemies than friends, so it should come as no surprise that eventually, the only creature willing to share a drink was the Devil himself. When last call came, predictably, Jack didn’t have the means to pay for his drink, so he made a dangerous bet with the devil instead.
Calling out his demonic power or lack thereof, he suggested that there was no way the devil could turn himself into the necessary coinage. With enough taunting and cajoling, already somewhat tipsy himself, Satan proved his prowess, transforming into a gleaming golden coin without any difficulty. Snapping up the opportunity along with the cash, Jack decided to ditch the bill and keep the money instead. Securing it in his pocket next to a silver cross, the Devil was prevented from transforming back into his original form.
Only when Jack died was demon freed, and quite peeved, to put it lightly. Hell was too good for this malicious man, so he set him off into the night, with only a piece of burning coal to light his way. Jack put the coal into a carved-out turnip and has been roaming the Earth with ever since. Somewhere along the line, repeated reiteration of the story turned the turnip into a pumpkin, and that’s how we ended up with Jack-o’-lanterns.
Mea culpa; perhaps that was more of history lesson than a horror story. I can’t help but find myself enchanted by the origins of our strange holiday traditions. If you made it this far through my rambling tale, though, you definitely deserve a drink. How about a shot of applejack, on the rocks?
Better yet, let’s put it in the pumpkin.
That, my friends is the TRUE history of how the Applejack-O’-Lantern Pie came to be.
Cradled in a flaky pastry crust lies a layer of spiked and spiced apple filling, topped by a creamy pumpkin custard. Tender fruit mingles with brown sugar-infused pumpkin puree, each bite is highly spirited, in all meanings of the word. It’s a sinfully good treat to commemorate villainous old Stingy Jack… Just don’t make any deals with the Devil to secure a second slice.Yield: Makes 8 - 12 Servings Applejack-O'-Lantern Pumpkin Pie
Boo! Don't be afraid of what lurks beneath the layer of pumpkin pie here... It's just apples simmered in brown sugar and warming spices!Prep Time 40 minutesCook Time 1 hourTotal Time 1 hour 40 minutesIngredients Apple Filling:
- 2 Tablespoons Vegan Butter or Coconut Oil
- 1 Pound Sweet Red Apples, Such as Fuji, Braeburn, or Envy, Peeled, Cored and Sliced
- 1/2 Cup Light Brown Sugar, Firmly Packed
- 1 1/2 Tablespoons Tapioca Starch
- 1/2 Teaspoon Ground Cinnamon
- 1/8 Teaspoon Salt
- 1/4 Cup Applejack or Calvados
- 1 (15-Ounce) Can Pumpkin Puree
- 1/2 Cup Unsweetened Applesauce
- 3/4 Cup Dark Brown sugar
- 2 Tablespoons Tapioca Starch
- 1 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Allspice
- 1/8 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- Set a medium skillet over moderate heat. Melt the butter or coconut oil and add in the apples. Stir in the brown sugar, and once bubbling, turn down the heat to medium-low. Whisk together the tapioca starch, cinnamon, and salt in a small dish before sprinkling the mixture evenly over the fruit. Mix well to incorporate smoothly, without any lumps. Slowly drizzle in the applejack or calvados, and bring to a gentle simmer. Cook for about 8 - 10 minutes, until the apples are tender and the sauce has thickened. Turn off the heat and let cool.
- Start preheating your oven to 350 degrees.
- For the pumpkin filling, whisk together the pumpkin puree, applesauce, brown sugar, tapioca starch, cinnamon, nutmeg, allspice, salt, and vanilla. Once smooth, set aside.
- Roll out one of the pie crusts to about 1/8th of an inch in thickness on a lightly floured surface. Transfer to a deep dish 9-inch round pie pan and smooth it into the bottom. Trim away any excess overhanging the lip of the pan. Flute or crimp with a fork, if desired.
- Transfer the apple filling to the prepared pie crust and smooth it into an even layer on the bottom. Gently spoon the pumpkin filling on top, carefully covering all of the apples and using a spatula to smooth the surface.
- Roll out the second pie crust to 1/8th of an inch thick and cut out a jack-o'-lantern face, or any other design you prefer. Apply to the top of the pie.
- Bake for 55 - 60 minutes in the center of the oven, until the crust is golden brown and the filling begins to bubble up around the edges.
- Cool completely and serve either warm, or chilled for cleaner slices.
You can free-hand a jack-o'-lantern face or download a template here.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.Nutrition Information: Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 65mgCarbohydrates: 31gFiber: 2gSugar: 26gProtein: 0g
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.© Hannah KaminskyCuisine: American / Category: Pies and Tarts
26 October 2020
When I make tomato soup, I close my eyes and remember coming inside after playing in the snow to my mom’s homemade cream of tomato soup. Although most kids don’t like tomatoes, I don’t know many who don’t like tomato soup. In fact, my daughter explained it best, years ago. “Mom, tomato soup is awesome,...
26 October 2020
This week, Israel-based cellular agriculture startup Aleph Farms launched Aleph Zero, a new program that aims to grow cell-based meat in space and other extraterrestrial environments. The company launched the program to resolve a long-standing barrier in long-distance space travel: the production of nutritious food in environments not suited for traditional agriculture.
“Aleph Zero’ represents the mathematical symbol of the smallest infinite number, and how Aleph Farms brings space infinity closer by supporting deep-space exploration and colonization of new planets,” Aleph Farms Co-Founder and CEO Didier Toubia said. “The term also represents the companyâs vision for producing meat with near-zero natural resources.â
In October 2019, Aleph Farms successfully grew a beef steak from a small amount of animal cells outside of the cow on the International Space Stationâshowing that growing meat in a remote setting is possible. The Aleph Zero program expands on the concept and will form strategic partnerships with technology companies and space agencies to integrate its cell-based technology into leading space programs.
The long-term collaborative effort will result in the establishment of BioFarms, where meat can be grown to feed space travelers. The lessons learned through the Aleph Zero program will be applied on Earth. âThe constraints imposed by deep-space-explorationâthe cold, thin environment, and the circular approachâforce us to tighten the efficiency of our meat production process to much higher sustainability standards,â Toubia said. âThe program âAleph Zeroâ reflects our mission of producing quality, delicious meat locally where people live and consume it, even in the most remote places on Earth like the Sahara Desert or Antarctica, providing unconditional access to high-quality nutrition to anyone, anytime, anywhere. When people will live on the Moon or Mars, Aleph Farms will be there as well.â
The company will begin pilot production of its cell-based meat in 2021 and commence construction of its first BioFarm. Aleph Farms is planning a pilot commercial launch by the end of 2022.
26 October 2020
The Tonight Show host Jimmy Fallon revealed he is a big fan of actress Natalie Portman’s vegan cooking videos. The duo spoke about Portman’s upcoming film Thor: Love and Thunder on a recent episode of Fallon’s late night show via video conference and discussed her vegan cooking videos, which Portman has been posting on Instagram throughout the COVID-19 lockdown. “I’m obsessed with your cooking videos. You should do a show! I would watch it every single week, I love it,” Fallon said. “That’s so nice! I don’t really have a lot of skill, so I always feel like if I can do it, anyone can do it,” Portman responded. “I’ve gotten so many great recipes from Instagram from other people that I follow. And it’s definitely easier that we’re cooking every meal pretty much.”
In recent months, the actress has posted video recipes featuring vegan matzo ball soup, matcha doughnuts, and Buffalo cauliflower wings. “I’m vegan, and a lot of people think we’re eating alfalfa,” Portman said. “So, I like showing that there’s really delicious, varied, easy things that you can do at home that your kids will eat that are plant-based.”
Portman also discussed her new children’s book Natalie Portman’s Fables which is a retelling of classic stories such as “The Tortoise and the Hare” and “The Three Little Pigs” that focus on teaching children about empathy, attentiveness, thoughtfulness, and true friendship.
26 October 2020
This week, vegan brand Califia Farms launched its new plant-based butter line at Target stores nationwide. The company’s new Plant Butter (which has a suggested retail price of $4.99) is available in Sea Salt with Avocado Oil and Sea Salt with Olive Oil flavors and is made from a base of cashews and tiger nuts, high-quality avocado and olive oils, along with plant-based cultures and nutritional yeast. Califia Farms launched its new vegan butter line this summer at Whole Foods and, along with Target, expanded its distribution this week to Kroger, Stop & Shop, and other retailers nationwide.
âWith people of all generationsâespecially Gen Zâeating more plant-based foods, now is the perfect time to introduce more delicious, plant-based options that fit seamlessly into their lifestyle. Our Plant Butters spread, melt, and bake just like dairy butter, but have a clean label and high-quality ingredients,â Suzanne Ginestro, Chief Marketing Officer at Califia Farms, said. âWe will continue to innovate and introduce products that are better for people and the planet.â
Latest Public Events - Vegan