Buckling Under Pressure

You’ll have to believe me when I said I laid out the most beautiful design for this dessert. Graceful swooping spirals of jam marbled the batter with artfully arranged baby figs on top. They gleamed, catching the light of the oven, as I carefully closed the door. And were promptly swallowed by the cake rising up from below.

Buckle Up

That’s just what buckles do. I knew this, and even had a passing thought that I should photography the dish before baking, and I still failed to capture evidence. At least, I know that I’ve made the recipe correctly, likely suffering the same initial disappointment of my ancestors, seeing all their hard work disappear into the buttery abyss.

What’s a Buckle?

I like to describe the buckle as a confused cobbler. The batter goes on the bottom, rather than being dropped in dollops on top, but then somehow still ends up on top of the fruit. As it bakes, the cake rises around the filling, puffing and cracking until the surface looks rumpled. Performing an explanation of the name without saying a word, the top appears to “buckle” under the weight of all that juicy fruit. Unlike a crisp or crumble, where the fruit is unquestionably the star, a buckle strikes a happy balance between cake and compote. Every bite delivers tender, buttery crumb soaked with vibrant fruit juices, punctuated by pockets of jammy sweetness.

Fig-ment of Your Imagination

Gifted with tiny fresh figs from a neighbor’s tree, mine didn’t even need to be chopped. You should have seen how cute they were before disappearing into the abyss of batter. At least the flavor speaks for itself, imbued with a mellow honeyed sweetness, amplified by ribbons of fig jam that pool at the bottom in a gooey caramelized layer.

Designed to Fail

If this is your first buckle, take a moment to admire your handiwork before it goes into the oven. The fruit will sink, the cake will rise, and your carefully composed masterpiece will exist only in memory. Far from a flaw, it’s exactly what makes this dessert a keeper.

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Hannah (BitterSweet)4 Comments

Greens of Resistance

Texas is not the place to grow tender salad greens. Sure, the seeds will sprout, propelled through the soil at the barest hint of moisture and warmth, and that’s where they’ll wish they stopped. No amount of water or shade will protect the defenseless little leaves from the ambient heat, bearing down mercilessly and indiscriminately on all those below. The sun does not negotiate. It does not care how carefully the beds were prepared or how faithfully the gardener tends them. It simply arrives each morning with renewed intensity, turning cool-season dreams into compost.

Yet there are still plants that meet this punishment as a kind of blessing. Where delicate baby spinach would wilt in seconds, Malabar spinach thrives. The same heat that sends tender greens into panic coaxes this tropical vine into exuberance. Unfurling thick, succulent leaves on thick red or green stems, they would survive under the most dire conditions.

Granted, despite its name, Malabar spinach, also known as alugbati, Ceylon spinach, Indian spinach, and vine spinach, is not a true spinach at all. It belongs to an entirely different plant family and bears little resemblance to its cool-weather namesake beyond its culinary use. Native to the tropical regions of South Asia, particularly the Malabar Coast of southwestern India, the vine evolved in climates where extreme heat and humidity are par for the course. For centuries, it’s been a vital, dependable source of greens when more temperamental vegetables falter.

Thick and glossy, almost waxy to the touch, I would describe the leaves as being distinctly juicy. The flavor is mild, and while they can be eaten raw, most people prefer to cook them due to their subtly slimy texture, similar to okra. It’s exactly the inspiration, and addition, I needed to make a quick and satisfying soup, as boldly green as the whole garden, condensed into one bowl. Surrendering only to the heat of the stove, those succulent leaves blend into a velvety mixture, brightened with jalapeño, cilantro, and lemon, with a touch of cashew butter for richness. Now, this is what summer tastes like to me.

I’m not a skilled gardener and the climate is less than accommodating. Malabar spinach is one of the very few plants I can trust will feed me well, no matter what. A single plant can transform from a modest seedling into a sprawling curtain of foliage within a matter of weeks. Hope you like spinach, because there’s more where this came from.

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Hannah (BitterSweet)8 Comments

Hail, Caesar!

Applying heat to lettuce goes against everything I’ve ever been taught about the proper treatment of delicate leafy greens. Scared off by visions of slimy, wilted iceberg, the mere concept of tossing a few defenseless heads of romaine onto a roaring grill sounds like some nauseating joke. Heat and its transformative properties have the last laugh though; screaming-hot grates merely char the surface, imparting a bold new world of flavor in their wake while leaving the refreshingly crisp heart intact.

Bringing the Heat

In mere minutes, the outer leaves begin to blister and char around the edges, picking up a heady smokiness that no bottled dressing could ever imitate. Still, the center remains impossibly cool and crunchy, creating a study in contrasts with every bite: warm and cold, tender and crisp, bitter and sweet vegetal freshness. Drenched in a bold, punchy garlic dressing, heightened with lemon, briny capers, and enough umami to make your taste buds sing, it plays the classic tune in a new key.

Side or Centerpiece

Effortlessly elegant as a side dish, it’s equally happy stealing the spotlight for dinner. You’ve got beans in the dressing for your protein, after all, if you’re worried about nutritional balance. In that case, I’d say this recipe serves one, so plan to double up or don’t plan to share. This recipe was originally printed in my best-selling cookbook, Real Food, Really Fast! and is still a regular guest at my table to this day.

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Hannah (BitterSweet)8 Comments

Wordless Wednesday: Soy Joy

Anh Em – Tofu Banh Mi
Blue Sushi Sake Grill – Tofu Lettuce Wraps
Bodhi Viet Vegans – Braised Tofu
Bodhi Viet Vegans – Orange Tofu
Bodhi Viet Vegans – Tofu Pudding
Bodhi Viet Vegans – Vegan Crab-Tofu Noodle Soup
Dumpling World – Spicy Tofu Potstickers
Fire Bowl Cafe – Thai Basil Vegetable Stir Fry with Soft Tofu
Franchia Vegan Cafe – Sizzling Braised Tofu with Kabocha and Eggplant
Ho Ho Chinese BBQ – Fried Tofu with Special Salt
Kuway’s Banh Mi – Zucchini Noodles with Garlic Tofu
The One Pho – Tofu Vermicelli Noodle Salad
Yellow Ranger – Popcorn Tofu

Hannah (BitterSweet)8 Comments

New Ground Rules

Ground beef is a nearly universal staple ingredient that does a lot of heavy lifting. Foundational for countless comfort foods and macro-conscious meals alike, it’s the heart and soul of sauces, soups, tacos, casseroles, and so much more. Something of a culinary chameleon, it moves fluidly between cuisines and cooking styles, anchoring dishes with richness and texture, whether it’s merely playing a supporting role or taking center stage. That’s exactly what makes it such a challenge to replace.

DIY, Don’t Buy

Many plant-based alternatives come with a price tag that makes the average Taco Tuesday feel like a splurge. Homemade versions can have wildly varying results, veering from mushy to rubbery to gritty with little warning based on glowing recipe reviews. All we want are simple ingredients, easy prep, an undeniably meaty flavor, toothsome chew, and a solid dose of protein. Is that so much to ask? I didn’t think so, which is why I took matters into my own hands.

Where’s The Beef?

Powered by Naked Pea protein powder and vital wheat gluten, this recipe transforms a handful of pantry staples into remarkably hearty vegan ground beef crumbles with an impressive nutritional profile. Nutritional yeast layers in savory depth, while mushroom broth, soy sauce, ketchup, and vegan Worcestershire sauce create a rich umami backbone that tastes far greater than the sum of its parts. Finally, a touch of beet powder provides subtle color, helping the finished crumbles look as robust as they taste. In a matter of minutes and minimal prep, they’re ready to step into virtually any role traditionally reserved for ground meat.

Everyday Essentials

Since first developing this foolproof formula, I’ve made sure I have a batch on hand at all times. It freezes beautifully and comes in clutch when throwing together a quick meal. Given the infinite number of ways you can use it, you could very well eat it everyday without getting bored, or even once repeating a recipe. Craving a giant bubbling vat of chili? Want a quick quesadilla after midnight? Feeding the fam on a budget? These crumbles rise to every occasion.

  • Soups and stews: Yes, you can make one mean chili, with or without beans, thanks to this mega meaty groundwork. Brothier bowls are just as satisfying, including beef and barley soup, Italian wedding soup, and minestrone soup, just for starters.
  • Mexican Meals: Tacos, burritos, enchiladas, nachos, and quesadillas are a natural fit for these protein powerhouses. Seasoned with cumin, chili powder, smoked paprika, garlic, and a few hot chilies, no one would know there’s zero animal meat involved.
  • Pasta and sauces: From your generic ragu to hearty Bolognese, this is your new BBF (that’s Best Beef Friend, thank you very much). Don’t forget about meat lasagna, ravioli, stuffed shells, baked ziti, and even stroganoff.

  • Salads and grain bowls: Even a simple greens-and-protein combo becomes a full meal with the right toppings. Cheeseburger salads are a favorite of mine, but for something warmer, you can always make Chipotle bowls at home with seasoned rice, beans, salsa, and guacamole. I’ve used it to make an amazing soboro donburi that I plan to repeat very soon, too.
  • Casseroles: Anything goes in the cozy, slightly chaotic world of casseroles, where everything gets baked together and somehow benefits for it. Think shepherd’s pie, tater tot hot dish, tamale pie, upgraded green bean casserole, or anything involving a layer of melted vegan cheese.
  • Stuffed Vegetables: Bell peppers, zucchinis, tomatoes, eggplant, baked potatoes, mushrooms, cabbage; anything that can be hollowed out or turned into an edible wrapper can become a prime protein delivery system.
  • Bread, buns, and pockets: It’s hard to contain so much deliciousness, but you can still try by making sloppy joes, pita pockets, steamed buns, lettuce wraps, and even calzones or empanadas if you’re going all-out. Dumplings, be it wontons or gyoza, steamed or pan-fried, fit right in as another way to wrap everything up into a satisfying bite-sized package.

High Protein Whole Foods

Built with flavor and texture as the primary goals, these crumbles still pull impressive numbers when it comes to nutrition. Namely, 33 grams of protein per serving or 133 grams for the whole batch, and that’s before adding them to whatever meal you’re making. They’re already doing the bulk of the work on their own before veggies and grains enter the picture. You can also expect 2.5 grams of fiber per serving, which, while unimpressive on its own, is 2.5 grams more than conventional meat.

Beyond the Package

Store-bought meat alternatives certainly have their place, but with just a bit more planning and preparation, we can do better. Naked Pea makes that process remarkably simple. Its neutral flavor and substantial protein content provide the backbone needed to create the most beefy meatless grounds to have ever graced your plate, without requiring a chemistry degree.

The most useful ingredient in your kitchen is one that helps inspire dozens more dishes. Ground meat fits that bill and this lookalike behaves in exactly the same way. Macro goals to meet? Many mouths to feed? Your dinner destiny is in your hands.

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Hannah (BitterSweet)3 Comments