Appetite for Reduction_ 125 Fast and Filling Low-Fat Vegan Recipes - Isa Chandra Moskowitz [26]
2 pounds yuca, peeled and chopped into 2-inch chunks
2 tablespoons freshly squeezed lime juice
¼ cup chopped fresh cilantro
1 teaspoon olive oil
½ teaspoon salt, plus extra for salting the yuca water
TIP
Yuca usually comes with its outer peel waxed, to preserve freshness. That doesn’t help you peel it, however! The easiest way I’ve found to peel yuca is to remove the rough ends and cut the yuca into thirds. Place a piece vertically on the cutting board, secure it with your nonwriting hand, and use a chef’s knife to slice the skin off If you don’t have the best knife skills, a paring knife might work better but take a little longer. You might notice a fibrous core running down the center; slice that off once you’ve gotten the yuca into smaller pieces.
Place the yuca in a pot and cover with water until submerged. Add a big pinch of salt, cover the pot, and bring to a boil. Lower the heat to a simmer. Let simmer for about 20 minutes, until very, very tender. Turn off the heat.
Reserve about a cup of the hot water by carefully dipping a heatproof mug into the pot. Don’t burn yourself, please. Drain the yuca, then return it to the pot. Add the lime juice, cilantro, oil, and salt. Mash well with a potato masher. Stream in the reserved hot water little by little, mashing as you go along. You may need up to ½ cup. Mash the yuca until nice and creamy and serve immediately.
OMG Oven-Baked Onion Rings
SERVES 4 • ACTIVE TIME: 30 MINUTES • TOTALTIME: 50 MINUTES
PER SERVING
(¼ RECIPE)
Calories: 220
Calories from fat: 45
Total fat: 5 g
Saturated fat: 1 g
Trans fat: 0 g
Total carb: 38 g
Fiber: 3 g
Sugars: 5 g
Protein: 7 g
Cholesterol: 0 mg
Sodium: 520 mg
Vitamin A: 0%
Vitamin C: 10%
Calcium: 6%
Iron: 10%
When my boyfriend requested low-fat onion rings, I kind of let out a sigh; maybe I even rolled my eyes. I’m not crazy about onion rings in the first place and so of course I would be even less crazy about low-fat ones. Right? Well, sometimes it feels good to be wrong! I ended up gaga over these. Somehow the greasy mess that is a diner onion ring became a thing of beauty when coated in some whole wheat bread crumbs and baked in a superhot oven.
2 Vidalia onions (about a pound), or other sweet onion such as
Walla Walla
½ cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 cup cold almond milk
1 teaspoon apple cider vinegar
1 cup whole wheat bread crumbs
1 teaspoon kosher salt
2 teaspoons olive oil
Slice the onions into ¾-inch-thick rings. Separate the rings and place in a bowl. Cover with a kitchen towel or something, to keep the onioniness out of your eyes.
Preheat the oven to 450°F. Line a rimmed 12 by 18-inch baking sheet with parchment paper, spray with cooking spray, and set aside.
Now you’ll need two bowls for the batter and breading. If you’ve got large, wide cereal bowls, those’ll do the trick. Into one bowl, dump the flour and cornstarch. Add about half of the almond milk and stir vigorously with a fork to dissolve. Add the rest of the almond milk and the apple cider vinegar, and stir to incorporate. Set aside.
In the other bowl, mix together the bread crumbs and salt. Drizzle in the oil and use your fingertips to mix it up well.
Get a conveyor belt going. From left to right, arrange the onions, the flour mixture, the bread-crumb mixture, and lastly the baking sheet. Dip each onion slice into the flour, letting the excess drip off. Transfer to the bread-crumbs bowl and use the other hand to sprinkle a handful of bread crumbs over the onion, to coatcompletely. This may take a bit of practice. Carefully transfer each onion to a single layer on the baking sheet. Make sure you use one hand for the wet batter and the other for the dry batter, or you’ll end up with club hand.
COUPLA THINGS.
You have to use sweet onions for this. Otherwise the taste won’t be as special and the texture won’t be as juicy.