The Smiling Onion

Vegetarian and Gluten-free Cooking

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Green Bean Chutney

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If I were the subject of one of those desert island thought experiments – you know, where you have to choose things to bring with you – I’m pretty sure my blender would be one of them. (That’s assuming, of course, that this desert island scenario included ingredients for me to put in said blender as well as some sort of electrical power – either run off currents or magic, I’m not fussy.) Why would I choose to bring a blender? Well, first of all, it would probably be hot so I would definitely need to make shakes like this one (yum, salted caramel!) and this leche de tamarindo. Ooh, and this tropical papaya smoothie would definitely help me cool down too. I also wouldn’t know what kind of protein sources would be available and how they would taste, so the ability to make vegan sauces like this creamy garlic staple, this decadent walnut sauce, and this spicy serrano cream would make anything taste delicious. (Hemp seeds would have to go on the list too as they are the BEST vegan sauce base, IMHO.) And, to finally get onto the topic of this post, my blender would also enable me to whip up bright and flavor-packed chutneys like the green bean one detailed here – keeping life fresh and beautiful.

Chutney was actually the middle name of one of my childhood pets, Mango. (Yes, Mango Chutney). No, I did not name him – my parents get credit for that. (Where do you think my love of food comes from?)

Anyway, this green bean chutney floated into my head one day after wondering what to do with the 1/2 pound of green beans I had left. I knew they’d be gone all too soon if I roasted them with balsamic, which is usually my go-to, and I was feeling kind of like a sandwich for dinner but didn’t really have anything to dress it up with and make it pop. So…I steamed some green beans, then whirred them up in my trusty blender with cumin seeds, tamarind paste, a bit of sugar, cilantro, lemon, some cayenne for spice, and some oil to help it blend. Delicious!

Bright, fresh, and tangy – but with some warmth from the cumin – this chutney is so versatile. I first enjoyed it on a sandwich with goat cheese and a fried egg, but it would also be amazing on potatoes, grain bowls, or mixed with a bit of yogurt/sour cream for a creamy sauce. You can also enjoy it by the spoonful, which I did rather too much of that first night. (I mean, gotta scrape out the blender, right?) Luckily, the recipe made a cup so even after binging on it, I had plenty to pack up and store in the fridge – ready to make the next meal pop.

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Lemongrass Baked Tofu

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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.

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Mung Bean and Apple Salad

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At the greenmarket this morning, I started noticing “First Crop of 2015” signs on some of the apples. If that’s not a sign of fall on the horizon, I don’t know what is.

Much as I’m still holding fast to summer (and I’m certainly not about to stop posting summer recipes just yet!), I’ve begun mentally preparing myself for fall. And there are some nice things to think about: colorful trees, crisp air, squash, pumpkins … in fact, if it didn’t signal the impending doom of winter, fall would probably be my favorite season. But I’m not quite ready to let go of summer just yet.

So I would call this a transitional salad.  It’s the perfect light bite for a hot summer day, but there is also something about it that forecasts the coming of fall. Maybe it’s the nuttiness and heartiness of the mung beans, conspiring with the crisp tartness of the apple. Or maybe it’s the pinch of nutmeg in the cumin-spiked lemony dressing. Perhaps it’s something else entirely. While I can’t pinpoint exactly why this salad seems to straddle the line between summer and fall, I can tell you that you should make it. And then eat it. And then make it again.

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Spicy Tofu Scramble

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I think that tofu scrambles get a bad rap. They are often the token vegan item on an egg-filled brunch menu, which doesn’t do them any favors. And it’s not because they can’t stand up to a good omelette; it’s because they’re often employed as an egg substitute. In my opinion, trying to make tofu taste like scrambled eggs is silly – even if you succeed, a less-good version of scrambled eggs is just not that exciting to eat for breakfast. (If you’re a vegan who really misses eggs, than okay, go for it. I do see the value there.) But I’d rather eat a tofu scramble that isn’t trying to be something else, because it really doesn’t need to be! Since tofu is a neutrally flavored food on its own, it can take on whatever flavor profile you want it to.  And that means you can infuse loads of delicious flavor into it, flavor that can provide serious competition for even the most delicious egg dish.

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