Happy Move Over Meat Monday and birthday to JJ!

Today's recipe comes directly from the Post Punk Kitchen ( For those of you that missed it, the Post Punk Kitchen is the site of my most recent interview feature Isa Chandra Moskovitz and her writing partner Terry Hope Romero. I saw this recipe on their blog a few weeks back and I have been dying to try it. I have made onion rings (vegan style of course) before by altering a non-vegan recipe and I fried them. They came out well, but I like this one so much better due to baking rather than frying, which is always better. So, let's give 'em a try!



2 vidalia onions (about a pound)
1/2 cup plus 2 tablespoons all purpose flour
2 tablespoons corn starch
1 cup cold almond milk
1 teaspoon apple cider vinegar
1 cup storebought whole wheat bread crumbs (a few people commented they used panko bread crumbs)
1 teaspoon kosher salt
2 teaspoons olive oil
Cooking spray


Slice onions into 3/4 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 oven to 450 F. Line a rimmed 12x18 baking sheet with parchment paper, spray with cooking spray and set aside.

Now you'll need two bowls for batter and breading. If you've got large cereal bowls that'll do the trick. In one bowl, dump in 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.

Assemble the onion rings:

Get a conveyor belt going. From left to right, have the onions, the flour mixture, the breadcrumbs mixture and lastly the baking sheet. Dip each onion slice into the the flour, letting the excess drip off. Transfer to the breadcrumbs bowl and use the other hand to sprinkle a handful of breadcrumbs over the onion, to coat completely. 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. Spray with a little cooking spray, bake for 8 minutes, then flip, and bake another 6 minutes. Rings should be varying shades of brown and crisp.

You could eat these as a side to a juicy veggie burger or alone as a snack!

TIP: To help decrease the cry factor when cutting an onion, refrigerate it before cutting into it. This helps slow down the reaction and changes the chemistry inside of the onion. If you are so inclined to learn more about why onions make us cry, you can do so by clicking here.