“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.
2 large sweet or spanish onions cut into rings
8 T. olive oil
4 T. water
Sea salt to taste
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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