The Smiling Onion

Vegetarian and Gluten-free Cooking

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Archives for March 2017

Mexican Chocolate Chia Pudding

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Yes, this is the second recipe I’ve posted recently involving Mexican-spiced chocolate. But can you blame me? I was so enamored with my Mexican chocolate hamantaschen filling that I just had to keep the love fest going with a delicious chia pudding. Especially since — despite making and eating chia pudding on a regular basis — this is the first chia pudding recipe I’ve posted in two years of blogging!

How can this be?!  Chia pudding is one of the world’s most perfect breakfasts. It is remarkably filling, nutrient-packed, and exceedingly versatile. All you need are some chia seeds, some liquid, and some “seasonings.” I’ve made chia puddings “seasoned” with matcha, raspberry-black sesame, maple, you name it. I even recently made a savory chia pudding with turmeric and ginger. But today, I wanted to share this Mexican chocolate chia pudding with you, because it’s just what you need to start your day off right: with flava.

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Irish Whiskey Banana Bread

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What better way to celebrate St. Paddy’s day (which is in just 2 days!) than with a loaf of whiskey-infused banana bread?  This sumptuous treat will fill your home with the most incredible, cozy, delicious aromas — aromas that (fair warning) may prompt you to cancel your night out, wrap yourself in a Shamrock blanket, and call some friends to help you make a dent in the conveniently already-open whiskey bottle until it’s time to devour that warm loaf of banana-y goodness.

What’s that? Your friends aren’t gluten-free? No worries. I gave this to my husband and he swore he couldn’t tell it was sans gluten. The loaf rises and browns beautifully. It has a crusty outside and a warm, cakey inside. And the flavor? Don’t get me started. This banana bread is the perfect sweetness. It’s just banana-y enough with a salty, buttery undertone (yay for salted butter in baking!) and an almost caramel or deep vanilla-like note from the whiskey infusion that will leave you licking up the crumbs like there’s no tomorrow.

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Hipster Hamantaschen Fillings

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Purim is around the corner which means it’s hamantaschen time! Last Purim, I created a 15-minute hamantaschen recipe that happens to be raw, vegan, grain-free, and sugar-free (sweetened with dates), so be sure to check out that recipe if you haven’t yet.  It’s super easy and really delicious!

This year, I decided to focus on fillings, because I feel like there is just so much wasted potential there. I mean, donut fillings have gone way beyond your standard cream or chocolate at this point (dulce de leche, passion fruit….there are a ton of donut shops in NYC that really understand the opportunity that comes with the word “filling”). But hamantaschen? Every year,  I walk past bakeries and see hamantaschen filled with your typical jam and poppy seed. It’s  nothing to complain about of course — those fillings are traditional and delicious — but can we get some creative ones too? Let’s enter the world of “artisan” hamantaschen fillings already!

I’ve attempted to do that here, with three fillings that would probably be on the docket if your favorite hipster joint started selling hamantaschen. (Disclaimer: I don’t consider myself a hipster, so I could be wrong about this.) They are Mexican-Chocolate Chestnut, Salted-Maple Peanut,  and Poppy-Seed Cream Cheese (the least hipster and most Jewish of the lot). They are all low FODMAP as long as you don’t overdo it; the Mexican Chocolate-Chestnut is vegan, and the Poppy-Seed Cream Cheese is nut-free. Last year’s 3-ingredient chocolate filling (vegan and raw) is also worth revisiting if FODMAPs aren’t a concern.

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Simple Citrus-Roasted Fennel

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We’ve been on a bit of an emotional rollercoaster weather-wise lately, at least in New York City. Beautiful, warm days followed by raw, biting cold. If your moods are severely impacted by weather (as mine are), it can be hard to stay uplifted when the temperature plunges and the wind picks up.

But there is a mood lifter – food. Rejoice in the fact that you can leave your oven on for 45 minutes, which in the warmer months feels at best irresponsible (if you have AC) and at worst like death (if you don’t). Embrace hearty, umami-laden foods like fennel and let your senses feast on bright, vibrant citrus (winter’s best candy). You’ll be feeling better in no time.

This dish is extremely simple but tastes quite complex. Sliced fennel is drizzled with olive oil, salt, and pepper; then covered with orange slices. The fennel becomes tender and meaty when left in the oven and is made even more delicious with the addition of a citrus-glaze which takes almost no time at all to prepare and which really takes this dish to the next level. (Once you make this glaze, I guarantee you’ll want to use it on other veggies too!) When everything comes out of the oven, you’ll be ready to emerge from your pile of blankets, no matter how cold it is outside.

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