The Smiling Onion

Vegetarian and Gluten-free Cooking

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Shredded Brussels Sprouts Pizza with Goat Cheese & Olives

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One of life’s little miracles is looking in your fridge and discovering you have everything you need to make a perfect pizza. While I’m pretty down with most pizza toppings (provided they are vegetarian), there are definitely some pizza sweet spots that result from the right toppings combo. You know – like red pizza with green peppers, black olives, and spinach or spicy tomato sauce, fresh mozzarella, and basil. These tried and true topping trinities (say that 10x fast) are just so…pizzalicious.

Well, I’m adding another trinity – or actually “quintity” (not a real word, unfortunately). Shredded brussels, freshly grated parm, kalamatas, goat cheese, and parsley pesto. When I made this for the first time, my husband legit freaked out. I kind of did too. Will you? Let me know in the comments.

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Freestyle Fried “Rice”

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These days, flexibility is key. While I used to be one of those people who would go to four different stores just to find one item, that’s obviously changed. Minimizing our time at the grocery store is important, as is adopting a “no-expectations” attitude when it comes to the items that will be waiting for you there. So, in the spirit of flexibility, I thought it might be nice to share a “recipe” that can be easily customized based on what you have on hand. It’s also comforting, flavorful, easy to make, and leftover-friendly (both in the sense that you can use up veggies or grains that are already cooked AND in the sense that it’s easy to make a LOT of this and eat it over a few days). I’m calling it freestyle fried “rice.”

“Rice” is in quotes because you can use just about any grain. My favorite is actually millet, or a mixture of rice and millet. The only grains you probably want to stay away from are the porridgy ones like teff, amaranth, and oats, as they won’t really give you that fried rice feel and are also strongly-flavored. This dish also works best with leftover (refrigerated) cooked grains, which is one reason I always make more than I need whenever I make a fresh grain as part of dinner. Even if I don’t end up making this freestyle “fried” rice, having a grain already prepped and ready to be reheated in the fridge means one component of a meal is already done!

In the spirit of freestyling, I’ve decided not to use measurements for this. It’s more of a general “how to” recipe that you can make using the guidelines below, your own intuitions, and your taste buds. (FYI, if you are interested in perfecting your cooking intuitions, my sibling, Rafael Natan, is offering sliding scale cooking lessons via Zoom. Rafael will help you use your taste buds and senses to create delicious meals suited to you and what you have available in your kitchen. Check it out!)

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Kabocha & Tofu Stew

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You know what sounds better than braving the New York restaurant scene on Valentine’s Day? Staying in and eating comfort food. And yes, I know that sometimes means nachos or fries or pizza, but with the crazy January we’ve had here in the U.S., I’ve been craving something a bit more nourishing.

After all, Valentine’s Day is about taking time out to appreciate those you love and giving them a little extra care and attention. That could be friends, a partner/partners, or even yourself. So in my book, cooking a nourishing (and incredibly tasty) meal is a great way to celebrate. And if you want to break out the ice-cream or alcohol later in the night, I won’t judge.

This stew will make your apartment smell insanely amazing. First, we fry some tofu with chives and ginger (a meal in itself!), then it gets simmered with kabocha, tamari, thyme, and cumin. Finally, we fold in some kale, add some more seasoning, and pop in some kabocha chunks to bite into (the first ones become part of the stewy sauce!). The result is a velvety, umami-laden sauce with a nice gingery punch, chunks of nutty kabocha and meaty tofu sprinkled throughout, and beautiful, tender greens to add to the love. Serve it with your favorite grain, or enjoy it on its own.

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Brussels Sprouts Tacos

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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!

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

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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.

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Swiss Chard & Feta Hearts with Spicy Marinara

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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!

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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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Vegan Summer Bowl with Spicy Serrano Cream

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I have a confession to make: I haven’t spent a lot of time on recipe development this summer. Maybe it’s the rising humidity, two grad school classes squeezed into a one-month summer session, or just pure laziness, but the time I’ve been spending in the kitchen has mostly been focused on throwing together meals for our household. That means no measuring cups, measuring spoons, kitchen scales, or any of the other gadgets that go into actually publishing a recipe for public consumption.

Not deliberately setting out to create recipes, however, often yields fabulous meals that I can then come back to later and make “precise” with said gadgets.  In fact, I have a whole folder of summer “recipes” just waiting to be measured and published! This supremely satisfying summer bowl is at the top of the list, because it was just so darn enjoyable!

How to describe it? All of the components work so nicely together – tender broccoli florets, quinoa, a raw carrot salad with raisins and coconut that jives perfectly with the spicy serrano-cilantro sauce you’ll be drizzling (or drowning) your bowl with, and some simple sautéed tofu for extra protein.  Crunchy, sweet, spicy, tender – this bowl has it all. And just like my vegan winter bowl, you can make any or all of the components ahead of time and assemble your bowl when you are ready to enjoy it, or you can even assemble the bowls within tupperware containers for ready-made, transportable lunches. (Bobby and I devoured our first bowls warm, then assembled the leftovers in two containers and took them for lunch the next day, where we ate them cold. Both ways were delicious.)

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Potato & Manchego Tart

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How do I describe this crustless tart? Words don’t quite do it justice. Once it’s baking, you might be able to get an inkling of its glory from the smell wafting out of the oven. Or perhaps when it comes out of the oven – lightly browned and bubbling on the counter – you’ll realize that this meal is going to be special. But it’s when you take your first bite – your taste buds meeting luscious potatoes enrobed in rich, creamy custard, encountering tangy manchego and a bright sparkle of green onion here and there – that the swooning will truly begin.

The secret? Egg yolks. Quiches and tarts made with mostly egg yolks have a superior, custardy texture that you just don’t get in a standard whole-egg quiche. Also, despite their richness, I find that they feel lighter and more appealing than those made with whole eggs. Why? The coagulation of the egg whites yields a denser final product. Fewer egg whites? Lighter (and tastier) tart. As an added bonus, this recipe provides a wonderful way to use up those yolks you have left over after making meringues or other recipes that call for just the whites.

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Plantain “Nachos” with Jalapeño Crema

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Do nachos have to contain chips? I’m of the opinion that they don’t. Because when oven-fried sweet plantains are covered with beans, feta, and cilantro and then drizzled with jalapeño crema, it sure feels like I’m eating a hefty plate of delectable nachos. Except that my teeth actually have something to sink into – that meaty, sweet plantain – instead of just crunching through dry chips. And also I need a fork.

But if you fall in the “Hardline Traditionalist” category of this sandwich chart, I’m guessing you are also a hardline traditionalist when it comes to nachos. In that case, just think of these as loaded plantains.

Whatever you choose to call it, this dish is really quite delicious and would make the perfect Cinco de Mayo grub. The aforementioned toppings are just suggested – you can top your oven-fried plantains with whatever fixings your heart desires – but I do advise that you drizzle the final product with some jalapeño crema (recipe included). It’s tangy and spicy, making it the perfect compliment to those sweet plantains.

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