Pearl Onions, Mushrooms, and Fennel

Pearl onions are often underused as a side dish, but their mild flavor pairs well with the earthy mushrooms and sweet fennel. The cornstarch adds a gravy-like sauciness to this dish from the rich juices, but for something a little creamier, add a few splashes of coconut milk at the end of cooking.


Pearl Onions, Mushrooms, and Fennel


2 tablespoons (15mL) extra virgin olive oil
1 pound (454g) frozen pearl onions, thawed and drained
1 small head fennel, thinly sliced
1/2 pound (227g) cremini mushrooms, thinly sliced
1 teaspoon (5mL) dried oregano
Fine sea or Himalayan salt to taste
3 tablespoons (45mL) water
1 teaspoon (5mL) cornstarch

Heat the oil in a large skillet over medium heat. Add the pearl onions and cook until they start to brown, stirring often, about 10 minutes. Add the fennel, mushrooms, and oregano. Cook until the mushrooms are softened, about 5 minutes more. Sprinkle with salt.

Mix the water with the cornstarch in a small bowl to create a slurry. Pour the cornstarch mixture over the pearl onion mixture. Mix well. Turn to low heat and cook for about 3 minutes, until the sauce has thickened. Season with additional salt to taste. Serve warm.


SunButter Lentil Stew

I wanted a stew that was a little bit spicy, sweet, creamy, and hearty, and this combination totally met (and exceeded!) what I was dreaming about. This protein-rich soup makes for the best comfort food on a cold fall night, and its loaded with my top seasonal bests: parsnips, sweet potatoes, carrots, and greens. The flavor gets some kick from curry, then a hint of sweetness and lots of smoothness from SunButter Natural Crunch.


This stew stores and freezes well, so you can portion it out for quick dinner solutions as the holiday season ramps up, too.


This is the next instalment of recipes I’ve developed for SunButter, along with these Chocolate-Covered SunButter-Pumpkin TrufflesDouble SunButter Hi-Hat Blondies and SunButter Caramel Cookie Strawberry Pie.


You can head on over to the SunButter website for the full recipe here: SunButter Lentil Soup, and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly (and oh-so-good) recipes, too.

(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Chocolate-Covered Eggnog-Flavored Creams

I’ve never had real egg nog before, and I don’t really like alcohol, but there is something about that nutmeg and (fake) rum flavor that I absolutely love. These creamy confections highlight those flavors found in the spicy winter drink, with a silky goodness that comes from coconut yogurt.


My friends at So Delicious Dairy-Free are putting together their favourite holiday recipes, and candy always tops my list. This features their Vanilla Cultured Coconut Milk , a nondairy yogurt that adds just the right texture.

These don’t take long to prepare, are freezer-friendly (before or after dipping in chocolate), and, chances are, you’ll be flying on a sugar high because you won’t be able to stop at one (or five or ten).

Chocolate-Covered Eggnog-Flavored Creams

  • Servings: About 64 1-inch pieces
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For the filling:
1/2 cup nondairy buttery spread
6 tablespoons So Delicious Dairy-Free Vanilla Cultured Coconut Milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg (freshly ground is best)
1/2 teaspoon rum extract
1/4 teaspoon ground cinnamon
Pinch cloves
4 cups sifted confectioners’ sugar
1/2 cup cornstarch

For the coating:
6oz/170g (about 1 cup) nondairy dark chocolate chips
2 tablespoons coconut oil

Line an 8-inch square baking pan with parchment or waxed paper.

Put the buttery spread, yogurt (Cultured Coconut Milk), vanilla extract, nutmeg, rum extract, cinnamon, and cloves in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until creamy and fluffy, scraping down the sides if needed, about 2 minutes.

Add half of the confectioners’ sugar and the cornstarch. Beat on medium speed to combine. Add the remaining confectioners’ sugar. Beat to combine, then scrape down the sides and turn to high speed, beating until fluffy, about 1 minute.
Scrape the mixture into the prepared pan and freeze until firm, about 30 minutes. After the 30 minutes, remove the pan from the freezer. Use the parchment paper to help lift the candy from the pan, and, using a sharp knife, cut into 1-inch pieces. Return the pieces to the freezer while making the coating.

To make the coating, put the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30 second intervals on medium-power, stirring between each one, until the mixture is melted and smooth. You can also do this in a double boiler on the stovetop.

Remove the pieces from the freezer. Fill a 1/2 cup dry measuring cup with the chocolate mixture. Carefully dip each piece in the chocolate mixture in the measuring cup, then transfer back to the pan. Repeat with the remaining piece, filling the measuring up when needed. (Not dipping directly in the melted chocolate will prevent it from cooling too quickly or seizing).

Return the pieces to the freezer or the refrigerator to set. Enjoy, storing leftovers in an airtight container in the refrigerator or freezer.


(Disclosure statement: I received monetary compensation and free product coupons from So Delicious Dairy-Free for taking part in this campaign. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)