The Smiling Onion

Vegetarian and Gluten-free Cooking

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Spring Carrot “Pasta” with Herbs and Hazelnuts

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Oh Spring Carrot “Pasta” with Herbs and Hazelnuts, how do I love thee. Let me count the ways:

  1. You’re ready in minutes and completely grain-free; all that beta carotene really balances my Qi.
  2. You’re beautiful and bright, with a pleasant little bite
  3. You’re elegant and delicate, mounded high on a plate; you’d cost $19 in a restaurant, but to make you’re less than $8.

Okay…Elizabeth Barrett Browning is probably turning over in her grave right now. That’s got to be some of the worst meter ever put to page! Thankfully, it doesn’t come close to describing all the merits of this recipe, which – in sharp contrast to my poetry – is actually really good. (Not that you probably trust my judgment right now…) But seriously, this is one of those shockingly simple recipes that tastes and looks far more complex than it really is. There is some (dare I say poetic?) quality that makes this entirely vegan pasta dish taste like it has oodles of butter in it – a richness, a depth, that will keep you twirling those pretty orange ribbons around your fork bite after bite. Spoiler alert: it’s definitely the hazelnuts.

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Chestnut Hummus

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Large quantities of chickpeas and garlic (two of my absolute favorite things!) are unfortunately prohibited on the Low FODMAP diet. For me, this meant going through some pretty severe hummus withdrawal.

Incredibly, I created a pretty darn good hummus substitute completely by accident, one lazy evening when I wanted pizza but had absolutely nothing in the way of typical sauce fixings. There were no tomatoes, no pesto-making herbs, and no olives for a tapenade. To make matters worse, the crust I had thrown together definitely did not lend itself to a white-pizza set-up, especially since I didn’t have any cheese. As I often do in these situations, I pulled out a blender and started throwing some random stuff inside, in the hopes I could come up with something spreadable and yummy. Lentils went in, then chestnuts, then some herbes de provence, olive oil, and spices. When I tasted the concoction, I was elated. It was a complete failure in terms of being a pizza sauce,  but it tasted remarkably similar to hummus!

After dancing around the kitchen for a good half hour rejoicing over having hummus back in my life again, I had one of the worst pizzas of my life for dinner (the absence of both cheese and sauce proved devastating) and promptly abandoned it in favor of some chips and chestnut “hummus.” Back to dancing – I could eat this stuff all day!

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Grilled Polenta with Tomatillos, Cilantro, and Feta

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What could be better than a fresh, spicy medley of feta, jalapeño, and tomatillo mounded on top of a slightly smoky grilled polenta disc with plenty of cilantro and freshly squeezed lime to boot? You got me. Actually, a bottomless supply of these perfect little bites, available for your eating pleasure on Cinco de Mayo – now that might take the cake.

Sadly, these polenta bites don’t come out of a fairytale (unlike this eggplant) so they won’t automatically replenish themselves; hence, making a bottomless supply would be pretty difficult. You can, however, make a finite supply (and trust me – these go fast, so their finiteness will be painfully obvious) for Cinco de Mayo, which is coming up this Friday! All you need to do is follow this recipe.

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Maple Teff Muffins (and a Review of Tenera Grains Teff Flour!)

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As the rain pours down in New York City and gusts of wind slam against our windows, I’m drinking a nice, hot cup of earl grey tea and enjoying a basket of fresh-from-the-oven teff muffins, slathered with grass-fed salted butter. I haven’t felt this peaceful in a while.

Later today, things will get done. The state of the bedroom matches the weather – it’s a tornado of papers and clothes that need to be sorted and folded. And laundry awaits, too. But right now, sitting at the table watching the cat admire the rain, muffins, tea, and butter are all-consuming.

I can thank the kind people at Tenera Grains for making these muffins happen. Seeing that I use teff quite frequently in my recipes (check out more teff flour recipes here), they offered a bag of their freshly milled flour in exchange for an honest review. It’s been sitting in the cabinet for a while now, urging me to make injera, or waffles, or pizza crust, or … the call that finally got through to me … muffins! I absolutely love teff flour in muffins because it’s high in protein (which gives you a nice boost in the morning, helps cut the sweetness, and adds moisture to gluten-free baked goods) and has a hearty, nutty flavor that reminds me of bran. In fact, these muffins are quite similar to my Mystical Applesauce “Bran” Muffins which also use teff, with a few notable changes:  banana instead of applesauce, maple syrup instead of agave, and more teff flour. Just like that recipe, however, I’ve used the same baking powder/baking soda combo (see why here) and remained true to my tradition of making a “mystical” dozen (11 muffins instead of 12).

Well, Tenera teff flour did not disappoint! The muffins came out moist and delicious – with a lovely, nutty maple flavor and a light and airy texture.

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Grain-Free Lokshen Kugel for Passover

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Noodle Kugel for Passover? Am I meshugana? Nope. This kugel is completely Passover-appropriate. It also happens to be grain-free, gluten-free, nut-free, lactose-free, and low FODMAP. (Sorry vegans – I’m working on it.)  Don’t be scared by that long list of “frees” either; this kugel is the opposite of deprivation. Carrot noodles take the place of traditional noodles, which means more flavor. And holding them together? It’s that traditional sweet cream cheese custard we all know and love. In fact, when I first made this, I was almost disappointed by how much it tasted like your standard deli kugel – should I have added some ginger? Orange zest? Something to make it a bit more unique?

Then I realized grain-free noodle kugel was unique, and the fact that it tasted remarkably similar to traditional kugel was probably a selling point. Spiralized carrots are baked with sour cream, eggs, cream cheese, brown sugar, cinnamon, and a few (optional) raisins. Then the whole thing is chilled overnight, cut into squares, and …voila! It’s that traditional, sweet, Jewish dessert so quintessential to special occasions. And Kosher for passover to boot.

So if you want to experiment with some ground ginger, or orange zest, or cardamom, or whatever sounds good to you – by all means, do it! And please let me know how it turns out. But if you are a traditionalist – look no further. This is your kugel.

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Parsnip Mash

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Passover is coming up and I know one dish that will be on my table this year: parsnip mash. Have you ever made it? If not, you are definitely missing out!

Parsnip mash is quite similar to mashed potatoes, but much less fussy. The parsnip has a lovely sweetness that adds to the comfort-food factor and lends itself beautifully to fresh herbs like the rosemary and chives in this recipe. Parsnips also have a unique consistency that (if you follow the directions below) yields the loveliest of mashes:  as you dig into billows of light, fluffy,  pillowy goodness, you’ll be left wondering why potatoes still have a monopoly here.

In fact, they really shouldn’t. Here are three reasons why parsnips are actually a better fit for the infamous mash:

1. You can use your food processor. 

If you tried to make mashed potatoes in a food processor, you’d end up with a gluey, starchy, heavy mess. Not so with parsnips! Processing, in contrast, yields a mash that is  light, airy, and fluffy. No gluiness or starchiness at all.

2. Parsnip mash reheats beautifully.

Ever tried to reheat mashed potatoes the next day and failed miserably? They are a finicky food to reheat and tend to become grainy or otherwise unappealing after refrigeration. This parsnip mash, in contrast, can easily be reheated on the stovetop. You don’t even have to add liquid; just stir until hot!

3. You don’t need to add copious amounts of fat and liquid to get it right.

Mashed potatoes are not mashed potatoes without the addition of lots of butter or oil and a liquid like cream, non-dairy milk, or vegetable broth. You also have to add the fat before the liquid if you don’t want to end up with a grainy texture. All you need with this parsnip mash – though it might taste like it has a ton of butter in it – is a bit of olive oil and a little bit of the water the parsnips were cooked in. Nothing else!

Did I convince you? If so, let’s get to the recipe!

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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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