The Smiling Onion

Vegetarian and Gluten-free Cooking

Subscribe

Cold Cucumber Soup

By Leave a Comment

My goal was to get at least one summer post out before September. I failed, of course. But at least it’s still summer for another eighteen days. I’m gonna call that a win.

If the humidity is getting to you, I highly suggest this cucumber soup. It hits all the right notes: fresh, sweet, tangy, spicy, nutty, and creamy. If you’re a fan of the green chutney often served in Indian restaurants, you’ll love this. The flavor profile is quite similar…but presented in a less intense, drinkable form, with some gazpacho-y notes thrown in. In fact, I guess you could say this soup is kind of a cross between gazpacho and green chutney. Except that doesn’t sound very good. And it’s actually incredibly delicious! Oh, and also there’s no mint.  Hm. I may be a bit out of practice with this whole blogging thing. Let me just get right to the point: Make. This. Soup.

[Read more…]

Brussels Sprouts Tacos

By Leave a Comment

This is one of those recipes where the ingredients are surprisingly simple – there’s no magic spice mix, exotic herbs, special vinegars, or complex sauce. But the flavors and textures are unreal. So what’s the secret?  I’d say it’s probably the cooking method for the brussels sprouts, which actually happens to be easier than most – no blanching – but which yields an EXTREMELY flavorful result. You’ll be shocked that the only added seasonings are sea salt and chives! Of course, once you have your flavor-packed, browned, crispy brussels, it doesn’t hurt to pile them on top of a corn tortilla, add some toasted pumpkin seeds, a simple crema, a light sprinkle of feta, and a squeeze of lime. The flavors jive so well you’ll want to eat these every day.

I actually created this recipe way back in January, but thought it would be a perfect Cinco de Mayo post. (Yay for planning ahead!) What I didn’t count on, however, was that every time I came across these photos sitting in my Google Drive, I’d want to eat these tacos immediately. So be warned: they are addictive!

[Read more…]

Giant Veggie Turnover (Grain-Free and Kosher for Passover!)

By Leave a Comment

I swear that the photos do not do this recipe justice. It wasn’t very photogenic (or needed a better photographer) but it looked strikingly beautiful in real life. So much so that I kept grabbing my phone and taking more pictures of it even after I was technically “done” with the shoot. But there’s much more to this recipe than good looks.

If you are a vegetarian (like me), Passover can be a bit tough. Potato kugels are usually the center piece and then come lots and lots of sides. Not that there is anything wrong with that – I love sides – but sometimes you want something a bit more forward at the center of your seder.

Enter this giant veggie turnover. It’s stuffed to the brim with potatoes, kale, and cabbage seasoned with lots of paprika and dill. The turnover crust is satisfyingly savory, sweet, and bready with a knish-like quality that will surprise you. There’s plenty of extra filling to pile on top or style individual plates with, and it’s super fun to cut off slices for all your guests. And – to add some extra Passover flair – a horseradish-lemon dressing gets drizzled on top.

When I tasted it, I was pretty ecstatic. Who knew plantains could taste so Jewish? And the filling – yum! And the horseradish…oh, man. This was going to be a seder to remember.

[Read more…]

“Pots of Gold” Baked Potatoes with Herbed Sour Cream & Leeks

By Leave a Comment

Happy St. Paddy’s Day, everyone! If you are wondering how to commemorate the holiday, look no further. I’ve got a simple, St. Paddy’s Day recipe that should fit the bill and would also go great with some Irish beer. Because really, what could be more Irish than potatoes and beer? (Actually, perhaps whiskey, but you can have that for dessert.)

Anyway, for this St. Paddy’s Day, I decided to do a twist on baked potatoes with sour cream. I wanted to keep the simplicity of the dish but also add a lot more fun for your taste buds and a little sprinkle of fancy schmancy just because.  Enter mustard crust, an ooey gooey flavor-packed outside to our little pots of gold. Blending the cream with some parsley and chives also gives the dish a nice brightness of flavor and adds a lovely, St. Paddy’s Day-appropriate green color. Finally, a sweet mustard drizzle (made with your leftover mustard crust mixture) and some sautéed leek greens complete the dish. Think: a lovely rainbow of flavors spiraling out of a little golden nugget, bringing good fortune to your taste buds every time you take a bite. Yum!

[Read more…]

Mesquite Caramel

By Leave a Comment

Have you heard of mesquite powder? It’s made from the ground pods of mesquite trees and has a wonderfully sweet – yet complex – flavor that is somewhere between vanilla, caramel, and malted milk balls. Delicious in smoothies, hot drinks, ice-creams, and baked goods, mesquite powder is great to have on hand!

A few years back, I decided to try making a caramel using just mesquite and water. The results were exciting. While it wasn’t as sticky as a typical caramel, it was thick and syrupy enough to hit the “caramel neurons” in my brain. (By the way, this is yet to be confirmed by an MRI, but I may have more “caramel neurons” than average.) Plus, this mesquite caramel had two advantages: it was both simpler to make and healthier to eat than a butter and sugar-laden variety.

Before we get too excited, let me just clarify that – while there is no added sugar in mesquite powder since it’s literally just ground up mesquite pods – chemical analysis of the powder does show it to be about 40 percent sucrose. As such, I probably can’t say that this caramel is entirely “sugar-free.” I can say that it is definitely significantly lower in sucrose than your typical table-sugar caramels, however, and has a more unique flavor, to boot. Its high fiber content may also be helpful in preventing blood sugar spikes, though – according to the website linked earlier – more research is needed.

This is the easiest caramel you’ll ever make. You just need mesquite powder, water, a small saucepan, and a spoon. Once the mixture starts to bubble, it’ll be ready in about five minutes. Drizzle it over ice-cream (I know, kind of negates the low sugar aspect), over your morning porridge (one of my favorite ways to eat oatmeal) or enjoy with stewed or baked apples. It’s also a wonderful way to dress up a bowl of cold cereal! Plus, it’ll keep for several days in the fridge and doesn’t harden or solidify, meaning it’s always drizzle-ready.

[Read more…]

Swiss Chard & Feta Hearts with Spicy Marinara

By Leave a Comment

While I typically go the sweet route for Valentine’s Day (check out my matcha custard, red velvet pancakes, and chocolate-whiskey sandwich cookies from years past), I decided a savory treat was in order this year. Something elegant – yet hearty – with plenty of Valentine’s Day symbolism. That meant breaking out the heart molds, whipping up a spicy marinara, and choosing red chard over green.

In addition to possessing beautiful, Valentine’s Day-appropriate stems, red chard happens to pair beautifully with feta, lemon, dill, and the other Mediterranean flavors at play here. In fact, these hearts are kind of like a Greek twist on risotto cakes, but made with millet instead of rice, and much easier to put together. (No need to actually make risotto!)  They are quite nice on their own and even more romantic with the marinara.

No heart mold? No problem. Just use your hands to make round cakes (patties) instead. If you find yourself missing the heart element, you can always dip your finger into the marinara and finger paint a heart or two on your serving plate. Perhaps your special someone will want to help decorate too!

[Read more…]

Jalapeño Cornbread

By 1 Comment

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…]

Miso-Orange Charred Parsnips

By Leave a Comment

I surrender to you

Warm golden nuggets of joy

Your salty-sweet persona defies satiation

 

Mouthful after mouthful

Consumer and consumed blend together

As your hold on me tightens.

 

I am not fooled by your crispy exterior

Your blackened edges

The parts of you that seem imperfect

 

I’ve tasted your insides and there’s no going back. 

-Rumi (After I gave him one of these parsnips)

Okay, sorry everyone. I’m getting over a cold and it’s making me just a bit loopy. What do we think – better or worse than my carrot pasta inspired ode to Elizabeth Barrett Browning? Should I quite blogging and start a poetry satire company? Granted, the language is a bit modern for Rumi, I guess. Maybe it was actually Neruda who wrote this – I could have gotten confused.

So anyway, these miso crusted parsnips are really good. Miso has been missing from my diet for several years, since I had to remove rice temporarily a little ways back. Thankfully, in the past year or so, I’ve been able to eat it again and haven’t turned back. I’ve been putting it on everything! As soon as the parsnips made it into my shopping cart, I immediately knew I wanted to coat them in miso and roast them. I also knew I would use coconut oil for a rich, buttery flavor and just a bit of freshly-squeezed orange juice for slight acidity and sweetness.

The result? Well, I have to say I agree with Rumi. Or Neruda. These parsnips are awesome.

[Read more…]

Pumpkin Spice Hemp Milk

By Leave a Comment

Hemp milk is one of my absolute favorite milks. While some might say it’s an acquired taste – and there is definitely something very unique about the flavor that “nutty” doesn’t quite capture – once you get used to it, hemp milk can’t be beat. It’s super nutritious (all those omegas!) AND you can make it without any straining, soaking, or waste. All you have to do is blend up some hemp seeds with some filtered water, add in whatever sweeteners or spices you’d like, and drink up. You do have to blend it for a couple minutes to really get a nice consistency, but this makes it even better: when it comes out of that blender, it’ll be warm, frothy, and altogether beautiful.

You can totally make hemp milk completely plain, and that is actually what I do most often. Since it does get so warm and frothy, I find that I like it without any sweeteners at all. But, since fall is here, why not try it with a bit of pumpkin spice flava?

[Read more…]

Market Cucumbers with Ras El Hanout, Lime, and Mint

By Leave a Comment

One of the best things about eating in the summer months – especially August – is the sheer bounty of summer produce available. Often, picking the freshest produce you can find and treating it gently yields some of the most delicious eating; as an added benefit, these produce-highlighting dishes are generally simple to prepare. Small plates restaurants in New York LOVE this strategy – they know their customers are suckers for fresh produce that tastes amazing and that diners are willing to shell out the big bucks for what is really just a plate of vegetables with some strategic seasoning and a fancy name.

Now I fall for this just as much as the next person – who doesn’t love veggie-centric, small plates dining? And really, who cares how much effort it took as long as it tastes amazing? But I’m also beginning to be a bit sticker-shocked by some of the small plates (sometimes tiny plates!) and big prices attached to the simplest of dishes. Especially when it’s so easy to create our own delicious, seasonal small plates with a simple trip to the Greenmarket, a bit of creativity, and a subtle hand. The trick here is not to overdo.

It’s imperative, of course, to start with super fresh, sun-kissed, juicy cucumbers straight from the garden, farmstand, or greenmarket. Younger, tender cukes are preferable to older, bigger ones – you don’t want the peels to be super tough. A sprinkle of good quality sea salt helps the cucumbers sing; the ras el hanout (a Morrocan seasoning blend, described in more detail below) gives them that extra special something. Add in a splash of acidity (fresh lime juice) and a bit of very thinly shaved fresh mint and scallion, and you’ve got yourself a complete dish.

So what exactly is ras el hanout, you ask? Well, every blend is slightly different, but it normally consists of warming spices mixed with coriander and turmeric. If you are familiar with garam masala, the flavor is similar, but I would describe ras el hanout as having a more savory quality (less clove and cinnamon heavy). I buy the Frontier brand, which consists of coriander,  turmeric, cardamom, sea salt,  black pepper, clove, cinnamon, and nutmeg. I love it in deviled eggs (for a North African twist), in my morning porridge, or mixed into yogurt and drizzled over a middle-eastern style lettuce wrap. In the cooler months, it’s also great for stews and soups!

Now on to these cucumbers…

[Read more…]