Onion Rings with Chipotle Aoili
Onion Rings with Chipotle Aoili
Prep
15min
Total
1hr
Servings
4
Ingredients
20
Level
Mod
Prep
15min
Total
1hr
Servings
4
Ingredients
20
Level
Mod
Recipe by: Juliane Porter
Onion Rings with Chipotle Aoili
Prep:15minTotal:1hrServes:4
Ingredients
Raw Vegan Fiery Onion Ring Batter
  • 1cupchickpeas(dried, soaked & sprouted, for express method sub 1 cup chickpea flour)
  • 3/4buckwheat groats(soaked & sprouted, for express method sub 3/4 cup buckwheat flour)
  • 6kale stems(left over from salads/smoothies or just use 3 whole leaves stem & all. for express method sub 1 1/2 Tbsp of your fav greens powder)
  • 2carrots(medium, for express method, sub 2 Tbsp carrot powder)
  • 1 1/2inchchipotle pepper(dried, or equivalent in powder, starting with 1/2 tsp & taste testing from there )
  • 1habanero chili pepper(tiny, dried, or chili powder to taste starting with 1/2 tsp & taste testing batter from there)
  • 1Tbspolive oil(extra virgin, for express method omit or substitute 5 nuts like cashews/brazil nuts/macadamia – don’t worry 5 nuts spread across the entire recipe is not a big deal)
  • 1 1/2tspgarlic powder(or to taste)
  • 1tspsea salt(or to taste)
  • 1/2Tbspcoconut sugar(or use raw maple syrup crystals, stevia, raw coconut sugar or your fav sweetener to taste adjusting to account for differences in the strengths)
  • 1/2tspsmoked paprika(reserved for garnishing)
Onion Ring Soak
Creamy Raw Vegan Garlic Aioli
Directions
Fiery Raw Vegan Onion Rings
  1. Place all the Onion Ring Batter ingredients into your food processor and pulse until everything is uniformly broken down and well combined, scraping down the sides of your bowl several times. You should have a nice dough when the proccess is complete. You don’t want huge chunks of anything. (For Express Method process ingredients into a flour and skip steps 2 and 3)
  2. Spread the mixture onto a teflex sheet of your dehydrator (I like theExcalibur) and dehydrate at 115 F for 4 hours or until dry, checking periodically as climate/time of year/altitude etc. can vastly affect drying time. Feel free to make the Garlic Aioli at this point.
  3. Once dry, break the dough into chunks and place into your food processor or Vitamix to process into a fine flour. Divide the flour between two medium bowls and set aside.
  4. In a medium bowl whisk together the Onion Ring Soak ingredients. Separate your extra large onion into rings.
  5. Dip each onion ring first into the Soaking Liquid, then into the Batter Flour shaking to remove excess, back into the soaking liquid and again into the Batter Flour shaking to remove excess once more. Place each battered ring on a Teflex Sheet Lined dehydrator tray.
  6. Once all onions are battered, dehydrate on 135 F for 1st hour (Don’t worry they’ll still be raw as at this point they’re throwing off water and the internal temp remains below 115) then turn down to 115F for 2 to 4 hours more, checking on them periodically, until reach desired crispness.
  7. Dust onion rings with smoked paprika to garnish.
Creamy Garlic Aioli
  1. Place all the aioli ingredients into your Vitamix and process until smooth and creamy.
  2. Taste to adjust for seasonings and, if making in advance, add 1 or 2 Tbsp extra water for it to be a bit thinner than desired consistency as it will thicken considerably in the fridge. Enjoy!
Ingredients
Raw Vegan Fiery Onion Ring Batter
  • 1cupchickpeas(dried, soaked & sprouted, for express method sub 1 cup chickpea flour)
  • 3/4buckwheat groats(soaked & sprouted, for express method sub 3/4 cup buckwheat flour)
  • 6kale stems(left over from salads/smoothies or just use 3 whole leaves stem & all. for express method sub 1 1/2 Tbsp of your fav greens powder)
  • 2carrots(medium, for express method, sub 2 Tbsp carrot powder)
  • 1 1/2inchchipotle pepper(dried, or equivalent in powder, starting with 1/2 tsp & taste testing from there )
  • 1habanero chili pepper(tiny, dried, or chili powder to taste starting with 1/2 tsp & taste testing batter from there)
  • 1Tbspolive oil(extra virgin, for express method omit or substitute 5 nuts like cashews/brazil nuts/macadamia – don’t worry 5 nuts spread across the entire recipe is not a big deal)
  • 1 1/2tspgarlic powder(or to taste)
  • 1tspsea salt(or to taste)
  • 1/2Tbspcoconut sugar(or use raw maple syrup crystals, stevia, raw coconut sugar or your fav sweetener to taste adjusting to account for differences in the strengths)
  • 1/2tspsmoked paprika(reserved for garnishing)
Onion Ring Soak
Creamy Raw Vegan Garlic Aioli
Directions
Fiery Raw Vegan Onion Rings
  1. Place all the Onion Ring Batter ingredients into your food processor and pulse until everything is uniformly broken down and well combined, scraping down the sides of your bowl several times. You should have a nice dough when the proccess is complete. You don’t want huge chunks of anything. (For Express Method process ingredients into a flour and skip steps 2 and 3)
  2. Spread the mixture onto a teflex sheet of your dehydrator (I like theExcalibur) and dehydrate at 115 F for 4 hours or until dry, checking periodically as climate/time of year/altitude etc. can vastly affect drying time. Feel free to make the Garlic Aioli at this point.
  3. Once dry, break the dough into chunks and place into your food processor or Vitamix to process into a fine flour. Divide the flour between two medium bowls and set aside.
  4. In a medium bowl whisk together the Onion Ring Soak ingredients. Separate your extra large onion into rings.
  5. Dip each onion ring first into the Soaking Liquid, then into the Batter Flour shaking to remove excess, back into the soaking liquid and again into the Batter Flour shaking to remove excess once more. Place each battered ring on a Teflex Sheet Lined dehydrator tray.
  6. Once all onions are battered, dehydrate on 135 F for 1st hour (Don’t worry they’ll still be raw as at this point they’re throwing off water and the internal temp remains below 115) then turn down to 115F for 2 to 4 hours more, checking on them periodically, until reach desired crispness.
  7. Dust onion rings with smoked paprika to garnish.
Creamy Garlic Aioli
  1. Place all the aioli ingredients into your Vitamix and process until smooth and creamy.
  2. Taste to adjust for seasonings and, if making in advance, add 1 or 2 Tbsp extra water for it to be a bit thinner than desired consistency as it will thicken considerably in the fridge. Enjoy!
Directions
Fiery Raw Vegan Onion Rings
  1. Place all the Onion Ring Batter ingredients into your food processor and pulse until everything is uniformly broken down and well combined, scraping down the sides of your bowl several times. You should have a nice dough when the proccess is complete. You don’t want huge chunks of anything. (For Express Method process ingredients into a flour and skip steps 2 and 3)
  2. Spread the mixture onto a teflex sheet of your dehydrator (I like theExcalibur) and dehydrate at 115 F for 4 hours or until dry, checking periodically as climate/time of year/altitude etc. can vastly affect drying time. Feel free to make the Garlic Aioli at this point.
  3. Once dry, break the dough into chunks and place into your food processor or Vitamix to process into a fine flour. Divide the flour between two medium bowls and set aside.
  4. In a medium bowl whisk together the Onion Ring Soak ingredients. Separate your extra large onion into rings.
  5. Dip each onion ring first into the Soaking Liquid, then into the Batter Flour shaking to remove excess, back into the soaking liquid and again into the Batter Flour shaking to remove excess once more. Place each battered ring on a Teflex Sheet Lined dehydrator tray.
  6. Once all onions are battered, dehydrate on 135 F for 1st hour (Don’t worry they’ll still be raw as at this point they’re throwing off water and the internal temp remains below 115) then turn down to 115F for 2 to 4 hours more, checking on them periodically, until reach desired crispness.
  7. Dust onion rings with smoked paprika to garnish.
Creamy Garlic Aioli
  1. Place all the aioli ingredients into your Vitamix and process until smooth and creamy.
  2. Taste to adjust for seasonings and, if making in advance, add 1 or 2 Tbsp extra water for it to be a bit thinner than desired consistency as it will thicken considerably in the fridge. Enjoy!
Notes

Note: Soaking & Sprouting Instructions: Place Buckwheat and Chickpeas into two separate bowls, top with filtered water to 3 inches above. Let soak 8-12 hours or overnight.  Rinse thoroughly. To Sprout: place Buckwheat and Chickpeas into two separate colanders inside 2 pots, add a 1/2 inch of water to each pot, cover with lids.  Let sit for 2 to 3 days rinsing once in the am and pm until sprouts grow to about 1/4″. Rinse again thoroughly and they’re ready!

It’s best to do steps 1-3 the day before. Then dehydrate your onion rings the day you’ll be serving or even a day ahead if you choose as they “reheat” really nicely in 45 minutes in the dehydrator.

There is leeway as to how long you choose to dehydrate the onion rings.  They’re really delicious both a little moist and quite crunchy & everything in between.  I like to remove them when the interior is still a bit moist resembling deep-fried consisency as we put the leftovers in the fridge and “reheat” them in the dehydrator the next day on 135F for 45 minutes which makes them warm and crispier allowing us to enjoy them both ways.

Onion Rings with Chipotle Aoili Dip

Juliane Porter

Chef: 

Juliane Porter is fine artist and founder of StyleNectar.com where she shares tips on living beautifully via food, art and holistic lifestyle. She enjoys a gluten-free, primarily raw vegan “foodstyle” and shares beautiful recipes alongside wellness articles and her commissioned Fine Art weekly at StyleNectar.com.