The Smiling Onion

Vegetarian and Gluten-free Cooking

Subscribe

Simple Citrus-Roasted Fennel

By Leave a Comment

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.

[Read more…]

Coconut-Peanut Collards with Fried Plantains

By Leave a Comment

Collard greens are one of my absolute favorite vegetables. They do take a bit of work to prepare properly (blanching is a must, IMO) but when you do so, they have a wonderful, sweet flavor that lends itself to all sorts of spice mixes and dishes.

If you’ve ever had Ethiopian food, you’ve probably had collards sautéed with copious amounts of garlic and ginger (delicious). They are also great with cumin, cayenne, paprika — all the strong, bold spices. After they’ve been spiced like there’s no tomorrow, I like to throw in a sweet vegetable or two like carrot or sweet potato. But most importantly, they are amazing with creamy, zesty, coconut-peanut sauces like this one.

This dish is uber satisfying: warming, nourishing, and flavor-packed. The creamy, nuttiness of the collards combined with the sweet, crisp, and wonderfully starchy fried plantains is divine. It can easily be an entree or a side – if you want to make it a heartier entree, throw in some chickpeas and/or serve it with your favorite grain (though I think the plantains provide the perfect grain-free starch element). Finally, it fits the bill for all kinds of diets: gluten-free, vegan, grain-free, and Low FODMAP. If you wanted to make it Paleo, I’m pretty sure you could just use almond butter in place of peanut and you’d be all set. Yay for deliciousness that almost everyone can eat!

[Read more…]

Creamy Nori-Hemp Dressing (Vegan)

By 2 Comments

Are you ready for my #1 piece of salad advice? Make your salads and dressings at home.

I can’t tell you how many times I’ve ordered a salad at a decent restaurant, only to have it arrive with a gelatinous vinaigrette that has clearly been squeezed right out of a package. This is a huge pet peeve, right up there with icy smoothies (you can read my thoughts on that and get a decidedly NON-ICY smoothie recipe here) and tofu scrambles that try to taste like egg (I think they should taste more like this). Being presented with any of these items usually has the unfortunate result of launching a 3-minute rant, which my dining partner (who may not share my opinion that the world revolves around food) has to sit through, trying – and likely failing, possibly rightly so – to fein interest or sympathy.

Another recurring problem with ordering salad in a restaurant is that the name of your chosen salad (Ex. Portobello and Mozzarella) is, far too often, actually just the name of the garnishes that will top your huge pile of $12 lettuce. Outrage!

Hence the aforementioned salad advice. In addition to saving you heartache and cash, making salad and salad dressing is one of the best ways to start flexing your creativity muscles in the kitchen. You have a built-in platform (a pile of fresh veggies – what could go wrong?) and the flexibility to combine them any way you want. Experiment with different cooking methods (I love combining raw veg with roasted), textures (crunchy pecans, creamy goat cheese…)  and flavor profiles (sweet, sour, spicy…). Elevate your salad by taking an element and transforming it in some way: Why not coat those crunchy nuts in maple syrup and cayenne and roast them in the oven first, for example, before throwing them atop your masterpiece? Finally, make an awesome dressing. Because awesome dressings have the power to transform even ordinary salads into bowls of pure glory.

This dressing, in fact, is actually best on an “ordinary” salad. (Think romaine or kale, cucumber, carrot, hard-boiled egg (if not vegan), chickpeas, etc.) Hearty farmer-style salads, in other words.  The zestiness of the roasted nori combined with the creaminess of the hemp gives the dressing a caesar or ranch-like quality that will leave you licking your fingers. But unlike caesar or ranch dressings – which aren’t generally touted for their health benefits – this one packs a nutritional punch. Hemp seeds are rich with protein, an optimal ratio of Omega-3 and 6 fatty acids, and a hefty dose of fiber. And the roasted nori adds minerals like iodine, magnesium, potassium, and selenium, to name just a few. Finally, you won’t be able to tell that this dressing is dairy-free – it’s as creamy and zesty as they come.

[Read more…]

Lemongrass Baked Tofu

By Leave a Comment

I used to always eat tofu one way: stir-fried with sesame oil and tamari. And it was always delicious, which is perhaps why I never considered getting out of the Asian flavor profile realm until the past couple of years or so. When it’s not broke, don’t fix it — right?

Well, sesame oil and tamari are still my go-to seasonings when making a quick tofu stir-fry, but lately I’ve also gotten really into other flavor profiles. After all, tofu is one of the most versatile ingredients out there – it will soak up whatever flavors you create! It also lends itself to a variety of cooking techniques beyond the classic stir-fry: from boiling, to baking, to deep-frying. (If you’ve never tried boiled tofu, be sure to check out my Asian Tofu Salad!) Anyway, I started experimenting with other flavor profiles for my tofu when I got into morning tofu scrambles like this spicy one, which kicks it up a notch with some Indian spices. Then came baked tofu of all different types – with one of my favorites being this super savory lemongrass variety. Baked tofu takes a little bit more time than a stir-fry, because it does require pressing to get that optimal baked tofu texture that lends itself to topping sandwiches and salads. (See why you don’t have to press your tofu for stir-fries.) But it’s still pretty darn easy to make and awesome to have on hand in the fridge for when you want a quick salad topper, sandwich-filler, or just a satisfying, protein-packed snack.

This recipe is also a great jumping off point for you to do some experimentation with different spice combos and create your own signature tofu. Because once you make baked tofu once, you’ll definitely want to make it again.

[Read more…]

Kale Mac and Cheese (Plus a brief note about FODMAPs)

By Leave a Comment

Happy New Year everyone! I’m excited to be back from my blogging hiatus and absolutely ecstatic about this Kale Mac and Cheese. With all the craziness of the past few months (yes, I’m talking about the election and beyond) I, for one, have been craving comfort food: hearty, flavorful, cheesy goodness  to get us through the cold until the sun comes out again.

You may notice that, unlike 99.9 percent of my savory recipes, this one contains no onion or garlic (gasp!) You might also notice that that this recipe is tagged “Low FODMAP,” and if you were to check out the “By Diet” section of my blog, you’ll see that in addition to filtering recipes by vegan, dairy-free, grain-free, egg-free, etc., you can now search for recipes with this tag. So what does this all mean? And what the hell are FODMAPs?

I’ve waffled back and forth as to whether I wanted to share the reason for my blogging hiatus (Hint: it has to do with FODMAPs) and decided that I owe it to anyone who might be in a similar situation. So if you are struggling with SIBO or the Low FODMAP diet, or you just want to hear my musings on the topic, click here. I’ll explain what those terms mean, and talk a bit about my personal journey with them. For the rest of you, don’t worry: I triple promise that this Kale Mac and Cheese – and all of the recipes I share here – are NOT just intended for those on a special diet. They are packed with flavor and designed to appeal to anyone who enjoys deliciousness. In fact, many of the recipes I’ve shared here are already low FODMAP; I just hadn’t previously identified them as such.

Now let’s get to this Mac and Cheese.

[Read more…]

Sorghum & Kale Salad with Balsamic-Blue Cheese Vinaigrette

By Leave a Comment

Have you heard of sorghum? It’s a wonderful gluten-free grain that is similar to farro or wheat berries when cooked whole. If you haven’t seen sorghum in berry form, you might be more familiar with sorghum flour – which has a mild, nutty flavor that is wonderful in gluten-free baked goods or pancakes – or with sorghum syrup, which is made from the stalks of the sorghum plant and is a common alternative sweetener.

But sorghum berries are definitely worth knowing about! They are probably one of the heartiest gluten-free grains you can find – robust and nutty, with a lovely round shape and a satisfying chewiness that pairs exceptionally well with bold dressings like the balsamic-blue cheese vinaigrette in this recipe.

In fact, their bite and robustness make sorghum berries absolutely fantastic in salads of all kinds! But especially in this one, which screams October with every mouthful. Bite into this salad and you’ve got a perfect medley of autumn flavors and textures: the heartiness of the sorghum and kale punctuated by crunchy, juicy apples; the sharp saltiness of the shaved pecorino romano; and the honey hazelnuts from last week’s Apple-Ricotta Tart. (They were so good I couldn’t resist making some more!) And finally, this salad wouldn’t be the same without the punchy blue-balsamic vinaigrette mentioned earlier –  with its base of grainy old-fashioned mustard and tangy blue cheese.

Best of all, this salad is hearty enough that you can easily store it dressed in the fridge and take it with you to work, etc. You’ll have a wonderful, healthy, delicious, and seasonal lunch – and you won’t have to stand in a long line and drop what may seem like an unreasonable amount of money to get it!

[Read more…]

How to Cook Perfect Zucchini

By 2 Comments

Zucchini can be hard to get just right. It often cooks unevenly no matter how evenly you cut it – some pieces will start to get translucent while others are still closer to raw. And it can go from undercooked to overcooked in a matter of minutes; in fact, even if you manage to cook it perfectly, it  has a nasty habit of overcooking itself with residual heat after you take it out of the pan. To be clear, if you know your way around the kitchen at all, you are unlikely to overcook zucchini to the point where it’s unpleasant to consume; however, it’s quite easy for the flesh to end up more translucent than white all the way through, and in my book, that’s just a tad too far.

Why? Because when you hit that perfect zucchini doneness, it’s almost like a different vegetable all together. Tender yet crunchy, with a mild, creamy flavor – it has none of that unpleasant (can I call it squeaky?) texture that zucchini haters always cite when asked how they could dislike such a common vegetable.

So how do you do it? Three simple steps.

[Read more…]

Peach & Berry Fruit Soup with Amarula

By Leave a Comment

You wouldn’t know it from the weather in New York, but Fall is coming. Pumpkin muffin recipes are already starting to pop up on blogs and social media, and Starbucks has rolled out their pumpkin flavored “seasonal” drinks. But guys, it’s still summer! Why are the trends always so ahead of the season? I don’t know about you, but if I start indulging in all-things-pumpkin now, I’m going to be damn sick of the stuff by the time Fall actually rolls around. I mean … it was 90 degrees yesterday. Do you really want to sip on a hot pumpkin latte?

I know I didn’t. But what I did want to do was enjoy a nice, cold, refreshing bowl of summer fruit soup. Because summer is ending soon, and the window for finding local, in-season peaches and berries is rapidly closing.

Hence this recipe. Raspberries and blueberries are blended with peaches, sour cream, just a bit of sugar, and an incredible South African fruit liqueur that you can sub out with your liqueur of choice if you can’t get your hands on it. Then, you stir in some whole berries – which have been tossed with a bit of vanilla and nutmeg – to really kick it up a notch.  Easy, refreshing, and delicious!

Oh – but dare I forget to mention the crispy mint leaves on top? Yes – once you learn how to make these, you’ll be putting them on everything. Trust me.

[Read more…]

Rebellious Tofu and Bean Thread Stir-Fry

By Leave a Comment

Rules are made to be broken. Even in the kitchen. While this is a pretty simple comfort-food kind of meal (a healthier alternative to reaching for that Chinese take-out menu after a long day), it’s also just a tad rebellious. You won’t be able to taste the rebellion (unless you add some chili paste, of course — more on that in a bit) but you’ll know it’s there.

What on earth does rebellion have to do with a simple stir-fry? Well, let’s start by discussing what most people will tell you is the #1 tofu rule: press it. I can’t tell you how often I’ve heard that the secret to great tofu is to get all the moisture out of it so it crisps up better. It seems everyone and their mother has their own tofu pressing method – press it at an angle, so it doesn’t sit in its own water; cut it into small pieces before pressing; freeze it before pressing … I could go on for a while here. And yes, I’ve done some of these, and yes, they do yield crispy tofu. But is it better tofu? And is it worth the hassle/time of pressing? In many cases, I would (gasp!) say absolutely not.

With one exception – I do press my tofu when I need it to look visually stunning. Pressing and then browning it really well definitely does the trick there. But in terms of taste, I actually like my tofu better when it’s not pressed. And I definitely prefer not having to plan ahead when I want a quick dinner – tofu has always been my gold standard for a quick meal and pressing it takes that quality away completely.

Now, don’t get me wrong: I’m not saying that I like my tofu mushy and soggy. But if you buy the right brand (Fresh Tofu Inc. is especially firm and dry and Nasoya Extra Firm is usually okay too, after a bit of light squeezing) and fry it up with some gluten-free soy sauce, it’ll be flavorful + tender with some lovely crispy bits – better than the overly chewy and sometimes dry quality you get when you go the press + brown-all-around route.

Confused? Don’t worry – my rebellious tofu is detailed in this recipe, so you can feel free to try it for yourself and see what you think. And if you’re a tofu pressing fanatic – no worries. You can definitely go ahead and press your tofu for this recipe if you must. As long as I don’t have to do it!

[Read more…]

Sweet & Spicy Black Sesame Snack Balls

By Leave a Comment

Have you ever noticed that each judge on Chopped  has at least one pet peeve – feedback that they seem to give over and over? Maneet Chauhan’s is raw cayenne. I feel like I’ve seen at least 8 episodes where she criticizes a chef for not cooking the spices properly, or for adding cayenne right before the buzzer. She hates the taste of raw cayenne!

I totally see where she’s coming from, but I have a dirty secret: I happen to really, really enjoy raw cayenne. Okay, maybe not in curries…you definitely gotta bloom your spices there. But sprinkled on fruit, gluten-free flatbread, fries, plantains … I have to say I really like the intensity you get when it’s raw!

Especially when it’s coating these black sesame – date balls. They were born when I decided to attempt a no-bake black and white cookie (made from black and white sesame seeds!) and then got distracted after my first attempt at the black half because I started thinking how delicious my dough would be rolled in a spice mixture. The cookie idea got shelved, and instead I went for some fiery snacks.

I’m glad I did – the black sesame, date, and raisin mixture is interesting on its own, but after being rolled in cinnamon, cayenne, and crunchy black and white sesame seeds, it really pops! Plus the snack balls are so pretty … and a cinch to put together! They are also nice and healthy – cinnamon and cayenne have a load of health benefits I won’t get into here (because the list is long – google it if you are interested!) and the balls are sweetened only with dates and raisins.

[Read more…]