When I get tired of having homemade fries I opt for the next best thing - homemade onion rings! These crispy vegan onion rings are oven baked and oil free, so no crazy frying or fiddling with a thermometer is required. I personally love these just dipped in ketchup but it's also delicious with spicy mayo. Matt likes his with BBQ sauce. They are oil free so a lot healthier than deep fried onion rings... and still just as crispy. A great little fall snack or tasty side to go with dinner.


Crispy Oven Baked Onion Rings (vegan! oil free!)

1 large sweet onion

WET DIP: 1 cup all purpose flour 3 Tbsp corn starch 1 & 1/4 cup unsweetened almond milk

DRY DIP: 1 & 1/4 cup panko bread crumbs 1/2 cup cornmeal (I used medium grind) 1/4 cup nutritional yeast 1 tsp salt 1 tsp garlic powder 1/2 tsp dried oregano 1/2 tsp smoked paprika


1. Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.

2. Slice the sweet onion into 1/2 - 3/4 inch rings and set aside.

3. To make the wet dip stir together the flour and cornstarch then whisk in the almond milk until a smooth batter forms.

4. To make the dry dip in a separate large bowl combine the bread crumbs, cornmeal, nutritional yeast, salt, garlic powder, oregano, and smoked paprika.

5. Dip the onion rings one at a time into the wet mixture, shaking off any excess. Then dip them into the dry mixture, nicely coating each side. Transfer each onion ring to the baking sheet.

6. Bake for 20 minutes, flipping halfway through. Enjoy hot and fresh right out of the oven!







Every Sunday night I make a big batch of homemade granola which will usually fill about 2 large mason jars. It makes the entire house smell so good! Matt and I love snacking on homemade granola during the week and even turning it into a quick bowl of cereal on those mornings when we don't have a lot of time to cook. I'm always trying new ingredients and flavor combinations depending on the season. Last night I made this delicious festive granola incorporating fall ingredients such as cranberries, almond butter, and dried apple rings which I just picked up at Trader Joe's - I LOVE DRIED APPLE RINGS! It's hard to find them so I usually grab 2-3 bags when I'm there. The apples made a delicious sweet and chewy addition to this granola. Happy fall everyone!


APPLE CRANBERRY ALMOND BUTTER GRANOLA


2 cups old fashioned rolled oats

1/2 cup chopped raw almonds

1 cup chopped dried apple rings

1/2 cup dried cranberries

2 Tbsp chia seeds

1/2 tsp cinnamon

1/4 tsp salt

1/3 cup almond butter

1/3 cup maple syrup

1 tsp vanilla


1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.

2. In a bowl combine the oats, almonds, apples, cranberries, chia seeds, cinnamon, and salt.

3. In another bowl combine the almond butter, maple syrup, and vanilla.

4. Add the wet mixture to the dry mixture and stir until well combined.

5. Spread the granola on to the baking sheet into an even layer.

6. Bake for 10 minutes, stir well, then bake for 8-10 more minutes until lightly golden. Keep your eye on it as the apples can burn easily if left in the oven too long.

7. Let the granola cool on the baking sheet for 15-20 minutes then use your hands or a spatula to break it apart into big chunks. Store in your favorite mason jars or any air tight container.



My sweet friend, Gayatri, taught me so much about traditional Indian cooking. My love for curry, garlic naan, and lentils also developed from this friendship. She even invited me to her sister-in-law's Indian wedding which was such an incredible experience.


Gayatri surprised me one day when she gave me her Masala Dabba, which is a traditional Indian spice box that makes it very efficient and handy to cook Indian food. I love it! Over the years I have improved my skills in the kitchen making various Indian dishes including this red lentil coconut curry which is one of my favorites. It's creamy, full of protein, and uses fresh chilies and spices that are the heart and soul of authentic Indian food.


Be sure to watch my youtube video below to learn more about the Masala Dabba spice box and to see this recipe in action. Enjoy!


♡ INDIAN RED LENTIL CURRY (VEGAN) ♡


2 T oil

1/2 medium onion, finely diced

3 cloves garlic, minced

1/2 piece of ginger, minced

1 jalapeno, seeded and finely diced

1 tsp smoked paprika

1/2 tsp cumin

1/2 tsp turmeric

Pinch of cayenne pepper

1 tsp sea salt

1/4 tsp pepper

1 cup red lentils

1 (14.5 oz) can diced tomatoes

3 cups water or vegetable broth

1 can full-fat coconut milk

Juice from 1/2 of a lime

1/4 cup fresh cilantro, chopped


1. In a big pot, add the oil and warm it on medium heat for a few minutes. Turn the heat down to medium-low and cook the onions, garlic, and ginger until the onion starts to appear translucent.

2. Stir in the jalapeno, paprika, cumin, turmeric, cayenne, salt, and pepper and cook for about 1 minute until fragrant.

3. Stir in the red lentils, diced tomatoes, water (or broth), and coconut milk. Bring to a gentle simmer then cover and cook until the lentils are soft, about 25 minutes, stirring a few times throughout. Do a taste test after 20 minutes to check the tenderness of the lentils - they cook fast.

4. Turn off the heat and remove the pot from the stove. Stir in the lime juice and cilantro.

5. Serve immediately and add any topping options you enjoy: sliced avocado, extra lime and cilantro, or cashew cream are delicious options. It's also amazing with rice!


Note: Full fat canned coconut milk is essential to this recipe. The light-canned version is too watery and will not yield the same thick creamy consistency.



YOUTUBE VIDEO - SUBCSCRIBE HERE!


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Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & beautiful nature and travel photography!

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