Chocolate Almond Overnight Oats with Coconut Whipped Cream

One of my favorite things about Valentine's Day has always been seeing couples so smitten for one another. Something about the day puts people on their best behavior. I love seeing the guys with bouquets for their special someone, and the girls all dressed up on their way to a fancy prix fixe dinner.  We used to do the whole fancy dinner thing when we first started dating, but we are much lower key now. I actually prefer our quiet night in, leisurely making dinner and lounging on the couch. My fiance also used to get me the most beautiful lilies on special occasions, but then we got a cat who eats anything that she should not have, like lilies, which happen to be poisonous to frisky felines. To be honest, I do sort of miss the flowers, but I can make the sacrifice if it means no vet visits. One thing that has stayed the same over the years is the extra consumption of chocolate on Valentine's Day. Chocolate for dessert is a given, but why not have chocolate for breakfast?

These little cups are rich tasting, but still light on the belly. Nutty almond butter and rich cocoa powder make for a satisfying combo that tastes a bit like a brownie batter, and whipped coconut cream takes it to that extra special Valentine's Day level. If you have never made whipped cream with coconut milk, it is super simple. The hardest part is remembering to refrigerate the coconut milk overnight. Angela from Oh She Glows has a wonderful step-by-step tutorial for Coconut Whipped Cream if you need a visual. Considering the oats have to soak overnight anyway, I promise you cannot and will not miss that crucial first step.

Do your sweetheart a favor- or yourself for that matter, and make this. Combine everything the night before, whip the coconut cream in the morning, and win major brownie points. Pun most definitely intended.

Chocolate Almond Overnight Oats with Coconut Whipped Cream

1 cup rolled oats
3 tablespoons almond butter
1 1/4 cups almond milk
2 tablespoons cocoa powder
2 1/2 teaspoons honey or maple syrup
pinch of salt
1 tablespoon dark chocolate shavings, divided
fresh raspberries, for serving
2 dollops of coconut whipped cream, for serving (see below)

Combine oatmeal with almond butter, almond milk, cocoa powder, honey or maple syrup, and pinch of salt. Mix well and allow to soak overnight. In the morning, divided into two portions, sprinkle with chocolate shavings, fresh raspberries, and a dollop of coconut whipped cream. Enjoy! Serves 2.

Coconut Whipped Cream

1 can full fat coconut milk
2 1/2 teaspoons honey or maple syrup

Place can of coconut milk in refrigerator overnight. Scoop the thick cream from the top and add it to a medium bowl. The liquid left behind can be added to smoothies. Using an electric mixer, beat the coconut cream until fluffy and light, for about 2-3 minutes. Stir in honey or maple syrup. Store in fridge for up to 3 days. Re-whip as necessary.

Slow Cooker Mung Bean and Red Lentil Dal

I feel like January is flying by, and I want to slow it down. Why the rush, 2016? I am certainly excited for different projects and opportunities coming down the way, but I also want to cherish those day-to-day moments that make me most happy. The quiet, dim winter mornings, the lingering over the kitchen table, the cozy evenings on the couch, I want those all to stay around a bit longer. 2016, however, seems to have other plans. To keep up with the moving and shaking, I turn to this hearty, nourishing dal that becomes something quite magical in the slow cooker.

Traditionally, dal refers to a spiced legume-based dish, often seasoned with Indian aromatics such as turmeric, ginger, cumin, coriander, and a whole host of other goodies. For as many different spice variations that exist, there are almost as many different legume options. From split red lentils (masoor dal) to black lentils (urad dal), split chickpeas (chana dal) to split mung beans (moong dal), and the list goes on. Despite these differences, everyone seems to agree that dal should be rather mushy, as in, there is even a special whisk that exists to completely stir the dal into a mushy oblivion.

I admit that I take a few liberties with this dal. I use legumes, some traditional Indian spices, and embrace the beyond al dente texture of dal, but I get a little creative to turn this dish into something you could serve to people you are trying to impress. I originally mixed red lentils with mung beans the first time I made this because I had just a handful of each, but I found l loved the textural contrast between the softer red lentil and more substantial mung bean. Grated carrot and coconut milk add a mellow sweetness, and tahini and soy sauce get swirled in at the end for a rich umami boost. Why tahini? Namely because I find an excuse to put it in everything, but also because I love the rich creaminess it lends. I tried simplifying the recipe by just tossing in all of the spices in the slow cooker without taking the time to bloom them, but I found that the extra 2 minutes warmed in the oil made a noticeable difference to the depth of the dish.

Please do not get intimated by the ingredient list, as much of the process is hands-off. And your reward? Days and days of rich, nourishing dal full of fiber and protein-rich legumes and anti-inflammatory properties. This freezes beautifully, so portion out a few days worth and then pop it in the freezer for easy reheating when it is just too cold to venture out of the house.

Dal is not a glamorous food, no matter how you serve it. I am not promising an eye-catcher of a dish, but I think my additions elevate it a notch or two. 

Slow Cooker Mung Bean and Red Lentil Dal

1 1/2 cups mung beans, soaked overnight and drained
1 1/2 cups red lentils
1 small yellow onion, diced
1 28 ounce can diced tomatoes with juices
3 carrots, peeled and grated
3 garlic cloves, minced
1 inch piece fresh ginger, peeled and grated
1/2 serrano pepper, seeds removed
2 teaspoons turmeric powder
1 bay leaf
1 teaspoon salt
3 cardamom pods
2 tablespoons coconut oil or ghee (olive oil will also work)
2 teaspoons cumin seeds
2 teaspoons fenugreek seeds (optional but delicious)
1 1/2 teaspoons ground coriander
1 teaspoon chili powder
6 cups water
1 cup coconut milk
2 tablespoons low sodium soy sauce or tamari
2 tablespoons tahini
salt and pepper, to taste
lots of fresh cilantro, for serving
plain yogurt, for serving

In a slow cooker, add soaked mung beans, red lentils, tomatoes, onion, carrots, garlic, ginger, serrano pepper, turmeric, bay leaf, salt, and cardamom.

Heat oil or ghee in small skillet over medium heat. Add cumin seeds and toast until fragrant, about 1-2 minutes. Add fenugreek, ground coriander, and chili powder and stir for 30 seconds to allow spices to bloom. Add to slow cooker, stir in water, and stir everything to coat. Cover with lid and allow to cook on low for 10 hours. Lift lid and stir once during cooking process to make sure everything coats evenly.

When done, remove bay leaf and serrano pepper. Transfer 3 cups of mixture to blender, add coconut milk, tahini, and soy sauce, and blend until smooth. Return mixture to slow cooker and stir to combine. Alternatively, use an immersion blender to puree some of dal in slow cooker when adding remaining ingredients. Season to taste with salt and pepper. Serve with cilantro, plain yogurt, and a grain of your choice. Enjoy! Makes 10-12 servings. 

Curried Carrot Soup

I thought I would say goodbye to 2015 and hello to 2016 with a recipe that sums up how I approach healthy cooking day in and day out, year in and year out. This Curried Carrot Soup is a no-fuss, nourishing, delicious, and despite all of its simplicity, beautiful bowl of goodness.

Certainly some of the things I whip up in the kitchen require quite a few steps- I am looking at you Chocolate and Hazelnut Praline Truffles- but then again, those lengthier processes can be a bit meditative. This soup, on the other hand, is for the majority of days, when I am cooking not for the process, but for the finish line. One pot and a mere 25 minutes, and dinner is served.

I share this soup with you because it celebrates what I strive to show in every recipe post here on the blog- nutritious food that is also.....wait for it....delicious. Yes, lick-the-wooden spoon-and-perhaps-even-the bowl-delicious. I often hear people announce that they fall into two categories, that is, they "live to eat" or that they "eat to live." Being a member of the first camp implies that you eat only to enjoy, to savor, to indulge. While subscribing to the second statement implies that you eat for sustenance, out of necessity, because your body needs those vital nutrients to function. This soup, fragrant with curry and subtly sweet with coconut and a zing of fresh lemon and ginger, proves that you can have it both ways; you can eat to enjoy while nourishing yourself from the inside out. This soup just tastes good. The fact that it happens to be really, really good for you is just sort of icing on the cake...or avocado on your toast if we are going with the healthy theme.

Alright, I will get to the recipe soon enough, but one more thing that made me want to finish the year off with this soup is that it is gorgeous without even trying. It is like those girls who wake up with just enough smudge of eyeliner from the night before, throw their hair in a loose ponytail, and toss on those cool jeans and that cozy sweater and just walk out the door. Needless to say I have never been one of those effortlessly chic types, but I like to channel that vibe in my food. Looks sell, and this is even more important in healthier dishes, when "plant-based" conjures up images of lettuce-noshing rabbits. In this soup, I let the natural beauty of the ingredients speak for themselves, without a mask of a heavy sauces or cloak of condiments. The golden orange comes from the carrots and curry powder, and it is just the tiniest bit tempered by the coconut milk. Cilantro, just roughly chopped, and lightly toasted coconut get dusted on for a little contrast and to compliment the southeast Asian flavors. Beauty in a bowl this is.

While the soup is perfect served alongside a grain of choice or a nice whole grain bread for an everyday dinner, think about serving it as a little shooter for your next party. I promise they will want the recipe.

Curried Coconut Soup

1 tablespoon coconut oil or olive oil
1 small yellow onion, diced
1 pound carrots, washed, peeled, and sliced into 1/4-inch coins
2 teaspoons curry powder
1/2 teaspoon salt
1 3/4 cup water
1 cup coconut milk (I used homemade full-fat)
1/2 inch piece fresh ginger, grated
1/4 lemon, zested and juiced
pinch of cayenne powder (optional, if you like a bit of spice)
salt and pepper, to taste
chopped fresh cilantro, optional garnish
toasted unsweetened coconut, optional garnish

Heat 1 tablespoon coconut oil in pot over medium heat. Add onions and saute until soft and translucent, about 5-8 minutes. Add carrots, curry powder, and 1/2 teaspoon salt, and saute until curry becomes fragrant, about 30-45 seconds. Add water and stir, making sure carrots are submerged. Bring mixture to boil, and then reduce heat to simmer. Cook 15 minutes or until carrots are easily mashed with spoon.

Either transfer mixture to blender or using an immersion blender right in the pot, blend mixture until desired consistency is reached, adding coconut milk as you blend. Add freshly grated ginger, lemon juice and zest, and cayenne powder, if using and stir well. Season to taste with salt and pepper. Keep warm on low heat on the stove top until serving. Garnish with cilantro and/or toasted coconut, and serve. Enjoy! Makes 4 bowl servings or 12 shooter servings. 

Lentil Kofta in Tomato Coconut Sauce

I almost had my fiance fooled. He thought these were little meatballs. But he could tell from the smile on my face that I was up to one of my how-can-i-sneak-more-vegetables-into-things schemes. Skeptical of my intentions, he poked and prodded the poor little balls before taking a bite, pausing, and then digging in again. He really liked them. And I think you will too!

These are not meant to be a substitute for real Italian meatballs, although Italian spices and a marinara sauce would be delicious. I am not really trying to fool anyone, but these are just a different way of eating lentils. They are super satisfying in their flavor and their texture. They get their meatiness from brown lentils, sunflower seeds, and chickpea flour and their earthiness and reddish hue from grated beets and paprika. I throw in some canned pumpkin to add a little extra moisture and because canned pumpkin seems to be showing up in everything I make these days- from overnight oats, to a quick bread, and even to enchiladas.

The tomato coconut sauce draws from the Indian spice cabinet- cumin, coriander, cilantro, ginger, and garlic. Coconut milk rounds it all and gives it just a little sweetness. I served it all on top of brown rice, but go for whatever grain you have.

Lentil Kofta in Tomato Coconut Sauce

Lentil Kofta:
1 1/2 cup brown lentils, uncooked
3 tablespoons sunflower seeds (I used raw, but toasted would be delicious!)
1/4 cup canned pumpkin puree
2 medium beets, peeled and grated
6 tablespoons chickpea flour or whole wheat flour
2 teaspoons ground coriander
1 tablespoon paprika
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
3 garlic cloves, chopped

Tomato Coconut Sauce:
2 tablespoons coconut oil or ghee
2 garlic cloves, minced
1 small yellow onion, chopped
1 tablespoon minced fresh ginger
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 bay leaves
1 28-ounce can diced tomatoes
1 14-ounce can coconut milk, well-shaken (I used full-fat because it has fewer additives and thickeners)
handful of fresh cilantro, roughly chopped, plus more for garnish
salt and pepper to taste

Prepare lentil kofta. Preheat oven to 400 degrees Fahrenheit. Place lentils in a pot and cover with water. Bring to a boil, reduce to simmer and cook for 15-20 minutes or until lentils are soft. Drain lentils.

Meanwhile, in a food processor, process sunflower seeds, pumpkin puree, grated beets, chickpea flour, ground coriander, paprika, cayenne pepper, garlic cloves, and salt until combine, scraping down sides as necessary. Add lentils to processor and process until mixture is well combined and a large mass forms. The mixture will be a little stiff but stick together easily when you try to form a ball. If the mixture needs more moisture, add a little water to the mix, but do not add too much.

Line a baking sheet with parchment paper or a Silpat. Scoop lentil mixture into balls, about a rounded tablespoon, and use your hands to shape into balls. Distribute on tray, and bake for 25 minutes or until tops are just starting to crack. Remove from oven.

Prepare tomato coconut sauce. Heat 2 tablespoons oil over medium-high heat. Add onion and garlic and saute for 5-8 minutes or until soft. Add ginger, chili powder, ground cumin, ground coriander, and cook for 1 minute or until fragrant. Add bay leaves, tomato sauce, and generous pinch of salt. Stir, bring to boil, then reduce heat to simmer and allow to cook for 25 minutes.

Remove bay leaves from mixture. Transfer mixture to blender and blend until smooth. Return mixture back to pot, stir in coconut milk and cilantro. Season to taste with salt and pepper. Add kofta, stir to coat and heat through. Enjoy! Serves 4-6.

Soaked Coconut Oats with Pistachios and Raspberries

Overnight oatmeal, soaked oats, muesli....all of these are more or less the same thing. Take a scoop of rolled oats, add some liquid, maybe a few other treats like nuts, nut butter, seeds, or dried fruit, stir the whole thing together, allow it to sit overnight, and voila! wake up to a yummy morning treat.

These sorts of breakfasts can be a life-saver when you are finding yourself always running a bit late in the morning. Assemble the whole thing in a cute little jar- I am partial to Weck jars because they stack and store so well- and it makes breakfast so fun and glamorous. I have made too many variations of this sort of breakfast to count, but I am finally getting around to featuring one here on the blog.

This one is exceptionally pretty with toasted coconut, bright pistachios, and rosy raspberries. I use homemade coconut milk and homemade almond milk to bind this all together, but nearly any milk (diary or non-dairy) would work. I just love the rich flavor and silky texture that the coconut milk gives- almost like rice pudding. It also makes for a bit more of a filling breakfast. 

If you have never tried overnight oats, give this a try. If you find you would like them a little runnier, add more coconut milk. If you would like them a little stiffer, reduce the amount. Really, it is that simple. I love the chewy texture that large flaked coconut gives to this bowl, but you can use the smaller unsweetened shredded coconut if that is what you have on hand.

And one final note about soaking oats. Whatever fresh fruit you choose to add, do it right before serving. The fruit retains its juiciness and brightness best this way. If using jam, feel free to swirl that right into the oats when you prepare them.

Soaked Coconut Oats with Pistachios and Raspberries

2/3 cup rolled oats
2/3 cup coconut milk
1/3 cup almond milk or other milk of choice
1-2 tablespoons honey, depending on desired level of sweetness (maple syrup if vegan)
pinch of salt
3 tablespoons chopped pistachios (I prefer raw, but unsalted roasted work too)
3 tablespoons flaked or shredded unsweetened coconut, toasted
1/2 cup fresh raspberries, washed and drained

Combine all ingredients except raspberries in a bowl. You can reserve a bit of the coconut and pistachios for garnishing after soaking. Divide the mixture into two jars if you would like single servings or in another lidded container. Place in the refrigerator and allow to sit overnight or for at least 8 hours. Top with raspberries before eating. Enjoy! Serves 2.