Recipes

Double Chocolate Cookies

Double Chocolate Cookies

You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop a bar of 70% dark chocolate. You can make your own crushed sunflower seeds in a mortar and pestle or by in a food processor until it is the texture of sand - don't go too far or you'll end up with sunflower seed butter. Ground pepitas will also work in this recipe. And lastly, the coconut oil works beautifully here, just be sure to warm it a bit - enough that it is no longer solid, which makes it easier to incorporate into the bananas.

  • 2-3 large, ripe bananas, well mashed (about 1 1/2 cups)
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil, barely warm - so it isn't solid
  • 2 cups rolled oats
  • 1/3 cup ground sunflower seeds
  • 1/3 cup cacao powder
  • 1/3 cup coconut, finely shredded & unsweetened
  • 1/2 teaspoon fine grain sea salt
  • 1 teaspoon baking powder
  • 6 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, sunflower seeds, cacao powder, shredded coconut, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 1 - 2 tablespoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 13 - 15 minutes. Until golden on the bottoms.

Makes about 2 dozen cookies.

Recipes from 101cookbooks.com

Mung Quinoa Power Bowl

Mung Quinoa Power Bowl

This is great at room temperature, or reheated. It's quick to combine when you're ready for lunch. 

  • 4 tablespoons clarified butter or olive oil
  • 1 head celery cut into ½ inch segments
  • fine grain sea salt
  • 1 large clove garlic, very thinly sliced
  • ½ teaspoon red chili flakes
  • ½ teaspoon ground ginger
  • ½ teaspoon turmeric
  • 2 teaspoons smoked paprika
  • big handful of dill, chopped
  • 2 ½ cups cooked mung beans
  • 1 cup cooked quinoa
  • 1/2 - 3/4 cups water, or as much as needed

Toppings: lots of chopped green olives, lots of cherry or roasted cherry tomatoes, quick pickled red onions, big dollops of salted dill yogurt, thick threads of olive oil

Heat the butter in a large pan over medium-high heat, stir in the celery along with a few large pinches of salt. Cook for 10-15 minutes, stirring every few minutes, until the celery softens, and then starts to brown and caramelize. Stir in the garlic, and cook for another minute.

Stir in the chili flakes, ginger, turmeric, and paprika. Cook, stirring constantly, for another minute or until the spices are fragrant. Stir in the dill, the mung beans, the quinoa, and then 1/2 cup - 3/4 cup of water - enough that the mixture is moist, not dry. For serving - toppings are key, at the very least add a dollop of lightly salted yogurt to each bowl. Even better if you have any or all of the following on hand - green olives, salted dill yogurt, roasted cherry tomatoes, quick pickled red onions or shallots. 

Recipes from 101cookbooks.com

Moroccan Carrot and Chickpea Salad

Moroccan Carrot and Chickpea Salad

Dressing:

  •     1 tablespoon cumin seeds
  •     1/3 cup / 80 ml extra virgin olive oil
  •     2 tablespoons fresh lemon juice
  •     1 tablespoon honey
  •     1/2 teaspoon fine sea salt, plus more to taste
  •     1/8 teaspoon cayenne pepper

 Ingredients:

  • 10 ounces carrots, shredded on a box grater or sliced whisper thin on a mandolin
  •  2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
  •  2/3 cup / 100 g dried pluots, plums, or dates cut into chickpea-sized pieces
  • 1/3 cup / 30 g fresh mint, torn
  • For serving: lots of toasted almond slices, dried or fresh rose petals - all optional (but great additions!)

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.

In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.

In a medium bowl, combine the carrots, chickpeas, dried pluots, mint, and almonds, and rose petals (if you're including those as well.) Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve. (You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)

Serves 6.

Recipe from 101cookbooks.com

Coconut Red Lentil Soup

Coconut Red Lentil Soup Recipe

Vegans - you can easily make this vegan by using coconut or olive oil in place of the butter called for.

  •     1 cup / 7 oz / 200g yellow split peas (Mung dahl)
  •     1 cup 7 oz / 200g red split lentils (masoor dal)
  •     7 cups / 1.6 liters water
  •     1 medium carrot, cut into 1/2-inch dice
  •     2 tablespoons fresh peeled and minced ginger
  •     2 tablespoons curry powder ( use kashya + turmeric)
  •     2 tablespoons butter or ghee
  •     8 green onions (scallions), thinly sliced
  •     1/3 cup / 1.5 oz / 45g golden raisins
  •     1/3 / 80 ml cup tomato paste
  •     1 14-ounce can coconut milk
  •     2 teaspoons fine grain sea salt
  •     one small handful cilantro, chopped
  •   cooked brown rice or farro, for serving (optional)

Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry/Kashaya powder until it is quite fragrant.  Be careful though, you don't want to burn it, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.

Serves 6.    Prep time: 10 min - Cook time: 35 min

Recipe from 101cookbooks.com