Tuesday, August 16, 2011

Oven-Baked Onion Rings. Vegan and Gluten-free

THE MEAL: onion rings, greens, beets, and a muddled blueberry vodka cocktail
I fixed a meal entirely composed of CSA ingredients last week and it was so good that I just had to share it with you.

First, I roasted the beets. I cut them each in half and sprinkled on salt and pepper, then wrapped them in foil and roasted them at 400' for about a half hour.


Next, I started preparing and baking the onion rings:

Oven-baked Onion Rings - Vegan, Gluten-, Dairy-, Soy-Free
Serves 2

Ingredients:
1 large sweet onion, sliced and separated into rings

Dip the rings first into the 
-Wet Mix:
1 c. non-dairy milk (I used almond)
1 T. apple cider vinegar

Next, dip them into the
-Dry Mix:
1/3 c. sesame seeds
1 c. corn flour
1/4 c. corn meal (I used polenta, but any type will do)
1 t. cayenne pepper (less if you don't like spice)
1 t. black pepper
1 1/2 t. sea salt
up to 1/4 c. olive oil for baking

And finally, lay all the rings on an oven-safe pan. Place into a preheated 400' oven and drizzle or spray olive oil on top. Bake for about 20 minutes, turning once, until the rings are golden and cooked all the way through.

While they were baking, and as the beets finished roasting, I prepared the greens in a stovetop pan. I removed the stems from beet greens and kale (my two favorite summer greens), then roughly ripped them up and stuck them into the pan. I added two cloves of chopped (not minced) garlic, about 1/2 cup of water, two sprigs of fresh rosemary, and a teaspoon of granulated no-chicken bouillon, and covered the dish to let it cook on medium heat. I removed the lid and stirred a few times to make sure all the greens got seasoned, then, when the liquid was cooked away, I added a teaspoon of toasted sesame oil and a quick dash of sea salt.

Finally, it was time to prepare the cocktail. I was looking forward to this the most.


Remember a while back, when I muddled some blueberries and added them to a jar of vodka? The alcohol eventually became infused enough that I could add it to cocktails. I tried it with some chardonnay (1 part vodka to 2 parts chardonnay in a martini glass), and it was delicious, but for this particular meal, I decided to add it to other infused vodkas that I had previously created.


Muddled Blueberry Vodka Cocktail
Serves 1

Fill a rocks glass with ice cubes. Add 3 parts blueberry vodka + 2 parts lemon vodka + 1 part grenadine. Stir gently. Enjoy on a back patio as the sun sets on a warm summer day.


This post has been linked to Slightly Indulgent Tuesdays on Simply Sugar and Gluten-Free.

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