Onion Rings

“When you’re ready to do the terrace, Jose, do we need a really long ladder?” Knowing how expensive they are, I was gonna ask if we could borrow one for awhile. “Noooo, Dorothy, no,” he chuckled. We build one, out of guadua! Super tall, super strong. ” Whew! I’ve seen them stand on the shorter one. It does, indeed, seem more strong and stable than an aluminum one. I trust it more. They stand on one tiptoe, on one tall long post, on the edge of it, with no one holding the ladder and no one falling. Ever.

Recipe of the Day – Onion Rings

Ingredients:
2 large sweet or spanish onions cut into rings

1st coating:
8 T. olive oil
4 T. water
Sea salt to taste

2nd coating:
1/2 c. nutritional yeast
1/2 c. ground golden flax seeds
1 c. ground unsoaked almonds
1 T. paprika or Tobasco sauce
Sea salt and pepper to taste
Directions: Take each onion ring, dip it into the 1st coating, then into the 2nd coating. Next, place the onions on dehydrator trays and dehydrate  for about 10-14 hrs at 105 degrees F. or until crispy. Serve them with a tangy dipping sauce or cashew mayonnaise.

Tangy Dipping Sauce
1 c. macadamia nuts (soaked for 2-4 hrs)
1-2 T. lemon juice
2 T. soaked sun dried tomatoes – optional
1/2 tsp. chipotle pepper
Sea salt to taste

Directions for the dipping sauce: Add everything in heavy duty food processor or a high speed blender and process or blend till smooth and creamy. Add a little water if needed. Scoop out the mixture into a bowl and garnish it with chopped cilantro and diced red bell pepper. Serve aside warm onion rings.

Word of the Day  –terraza – terrace

Tip of the Day – They type of onion is really special to the cooking. Some are so bitter they make your onion rings bitter. So get the sweet ones!

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2 thoughts on “Onion Rings

  1. Love your blog posts. I have a question today. Is it possible to substitute the oven for the dehydrator? If so, what temperature should I use? Or should I use my own judgment … higher for onion rings … lower for something like fruit?

    1. Hi Barbara,
      You can absolutely substitute the oven for the dehydrator. Using the dehydrator lets you keep the temperature low enough to keep the enzymes of the foods intact – below 115 or below 105 degrees. (Debatable subject) But if you’re not worried about that, you can cook them in your oven! My friends usually do the bottom rack for 20 minutes, for things like onion rings and kale chips, at 350 degrees.
      Dorothy

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