The Smiling Onion

Vegetarian and Gluten-free Cooking

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Archives for January 2019

Miso Egg Drop Soup

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This miso egg drop soup is simple to prepare, nourishing, and delicious. At the risk of angering the FDA with these statements (haha), I 100 percent guarantee that it can help you survive the polar vortex, recover from copious amounts of baking (see last week’s post), or fight off the sniffles.

Let’s take a closer look at why:

Kombu & Nori:  Seaweeds are some of the most underrated “superfoods” there are. They are rich in minerals – especially calcium and iodine – and alkalizing to the body, which means they are a great antidote to too much sugar, which is acid-forming. Kombu is also fantastic for digestion.

Miso:  Also alkaline, miso contains beneficial bacteria that can help fight off illness.

Egg:  Eggs are the most bioavailable form of vegetarian protein that exists, meaning they contain protein that is easy for our bodies to metabolize and use.

Carrot:  Rich in minerals and fiber, and – of course – good for the eyes!

So, ready to fuel up for this polar vortex? Let’s do it!

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Coconut-Cacao Cookies

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So due to this frigid January, my oven is getting a serious workout. You’d think the three batches of cornbread I made last week would have been enough to slow the baking roll, but apparently I can’t help whipping up cookies, biscuits, and blini rolls left and right. Have I been procastibaking? I’d like to say no, but that could just be denial.  (And yet, who’s to say that using up a little over a tablespoon of the two bags of cacao nibs I found in the cabinet recently isn’t the most productive use of my time?)

Speaking of cacao nibs, those nutrient-packed, antioxidant-rich morsels are just part of what makes this cookie perfect for an energy-boosting snack. High in protein and fiber – think rolled oats, almond flour, flax, and quinoa – eating just one is a filling and delicious way to fuel up while out and about. And with no refined sugar, you don’t have to feel too bad for eating more than one, should you decide to. The batter is super easy and can be made in one bowl (plus a small pot for melting the butter) and there is no shaping required  – simply drop them onto your sheet trays and they’ll be good to go. So, recovering procrastibakers: don’t worry. This recipe won’t keep you off task for long and may actually prove beneficial for task-accomplishment, given the cognition-boosting properties of the cacao nibs. (Uh oh, is justification/rationalization using half-read scholarly articles  an impediment to recovery?) Meh, who cares, go make some cookies!

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Jalapeño Cornbread

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Is there anything more comforting than chili and cornbread on a cold winter night? And is there anything more disappointing than buying a beautiful slice of cornbread somewhere and then having it be dry, crumbly, and generally lacking? Disappointed with the cornbread offerings near me, I decided to create a moist, cakier version of the classic – with jalapeños thrown in for spice, of course. Try it with my easy vegetarian chili for a simple, satisfying dinner.

I’m actually up to my ears in this cornbread right now, because I decided to make three batches: one with dairy and eggs, one with dairy but no eggs, and one completely vegan. I’m happy to report that all three were enjoyable in their own right, but I’ve decided to keep working on the vegan version before posting it. The other two batches came out great, though, with the egg-free one just a little bit cakier than the batch with egg. I actually preferred it, though my husband liked the breadier texture better.

This cornbread is absolutely delicious warm out of the oven or cold from the fridge. It’s extremely flavorful – tender and buttery with wonderful jalapeño notes. While it’s fabulous on its own, I can’t help but fantasize about some delicious pairing ideas. In addition to the aforementioned bowl of chili, here are some of the ways I’ll be enjoying the three batches of cornbread I have on my hands:

  • With collard greens and lentils
  • As a sandwich – with cheddar and tomato
  • By itself, cold from the fridge
  • Warm, with butter or ghee
  • Topped with avocado (growing up, my best friend and I were OBSESSED with cornbread & avocado)
  • With tomato soup
  • With Mexican-style black beans and sour cream
  • “Loaded” – topped with beans, cilantro, tomato, avocado, cheddar, and salsa/sour cream
  • With cajun-style tempeh or tofu and kale

I could keep going, but I don’t want to make you too hungry… [Read more…]

Strawberry & Cream Blini Rolls (Grain-free!)

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Hibernation is one of the coolest things about the winter. I don’t know about you, but I always feel at least a small twinge of envy imagining all manner of creatures –  from bears to bats to turtles – hiding out until the sun comes out and the world is a warm and happy place again. Turns out I missed the hibernation memo, though, because I’m emerging from my cave smack dab in the middle of winter and spent most of a mild autumn outside of my daily routine. Of course, my hibernation period was also a little less envy-producing;  my cave was filled with work and school and dwelling in it throughout the autumn season meant a longer than usual break from blogging. So I’m super excited to rejoin the world, even if I have to do so from beneath a few pounds of outerwear.

And what better way to bring some brightness to this cloudy January than with these delicious blini rolls! For those who aren’t familiar with blinis, they are Russian pancakes that vary in thickness and can be served sweet or savory. My grain-free version is a little thicker than a crepe but much thinner than your standard American pancake. It is filled with strawberry preservers and a delectable sweet cream, then rolled and sliced into elegant little spirals for your eating pleasure. These guys are fairly simple to make – the blinis have just three ingredients and come together in the blender and the filling is even easier. And, provided you let everything cool completely, unmolding them from the parchment paper, rolling, and slicing is really no big deal. In fact, the most difficult part of this recipe is probably separating your eggs! (But don’t worry, I have plenty of ways for you to use up those yolks – see notes below.)

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