Glazed Carrots and Cipollini Onions with Coriander and Orange

This side dish would complement a variety of vegan main courses - try it with the Fruited Couscous Pilaf from a few nights ago, or with the pasta dish of your choice.

Cipollini onions can be a bit of a bother to peel. For an easy method, trim the ends off the onions, plunge into boiling water for one minute, then drain and rinse with ice water. The peels will slip right off.

Melt a teaspoon and a half of vegan butter (such as Earth Balance) in a medium skillet over medium-high heat. Add 3/4 pound peeled cippollini onions (see above for peeling directions) and saute for 3 minutes. (I also cut my cipollini onions into quarters, since I bought big ones; you can skip that step if you purchase smaller ones).

Add 1/2 cup water, 1/2 tsp. grated orange rind, 3 tablespoons fresh-squeezed orange juice, 1 tablespoon organic brown sugar, 1 tablespoon sherry vinegar, 1/2 tsp. crushed coriander seeds (a fun excuse to use a mortar and pestle!) and 3/4 pound carrots, peeled and cut into 1/2-inch thick diagonal slices.

Bring to a boil, then reduce heat and simmer for 18 minutes, stirring occasionally, until the liquid has nearly all evaporated. Remove from heat and stir in one tablespoon chopped cilantro, 1/4 tsp. salt and a dash of black pepper.

2/3 a cup is 100 calories.

Cost:
cipollini onions $0.88
orange $1.47
carrots $0.74
cilantro $1.99