vibrant valentine's part II: almond chia seed hot chocolate by Lindsey | Dolly and Oatmeal


while i love a good reason to eat the not-so-good things for you, i generally prefer to keep things clean. i can confidently say, however, that if certain foods didn't affect me in such negative ways, i would totally find it a lot harder from staying away from them. but in the spirit of health/well being/taking care, i decided to change the pace a bit for a ordinarily over-indulgent valentine's holiday.  last year i started the tradition with this dish, and so this year i'm continuing the notion of a vibrant and wholesome valentine's day with a souped-up hot chocolate! 

i've been adding additional nutrients into my diet: flax oil, chia seeds, chlorella, spirulina, hemp seeds, basically all those fundamental super foods.  i try sneaking a higher ratio of leafy greens and chlorella into daily smoothies, and green juices.  more flax oil and hemp seeds into salad dressings, and sometimes sauces.  so a while back when laura mentioned that adding coconut oil to warm vegan beverages delivers some major froth (!), i started adding a good dose of flax oil to coffee blends, tea lattes, and hot chocolates.  but to make this hot chocolate more lush, and deserving of a valentine's goody, i added just enough ground chia seeds to give it a dense, velvety texture without that thick gloppy consistency that adding too many chia seeds could definitely offer.  adding almond butter and almond extract just give it another flavor element that i really enjoy, and makes mathematical sense in my mind - almonds + chocolate = bliss.   

wishing you all love in whatever form and scope that comes in, xo <3



almond chia seed hot chocolate | vegan 

i love using almond butter here, but you can certainly substitute it for any nut or seed butter - hazelnut butter, peanut butter, or tahini (sesame butter).  there are so many different flavor profiles to go with.  the portion below serves two, but if you're wanting a single serve just halve the ingredient list below.

| serves 2 |

  • 4 teaspoons chia seeds
  • 3 tablespoons raw cacao powder 
  • 1 cup water
  • 1 cup unsweetened almond milk
  • 2 tablespoons maple syrup
  • 1 teaspoon almond extract
  • 2 tablespoons almond butter
  • 2 teaspoons flax oil
  • pinch of salt


method

  1. using a spice grinder (or coffee grinder) set on a fine powder, grind the chia seeds and set aside.
  2. in small pot whisk together the cacao powder, water, and milk; once it's mixed, whisk in the maple syrup and almond extract.  turn heat to medium and continue whisking until the mixture is steaming and hot, then add the powdered chia seeds.  whisk occasionally until the mixture has thickened up a bit, about 5 minutes.  
  3. carefully add the hot chocolate mixture to a blender along with the almond butter, and flax oil, blend on high for 30-45 seconds, until frothy.
  4. divide the almond hot chocolate between 2 large mugs and dust with extra cacao powder.

enjoy! 


more festive recipes:


valentine cakes w/ blood orange cream filling

valentine cakes w/ blood orange cream filling

pink quinoa salad w/ beets, blood orange + chimichurri

pink quinoa salad w/ beets, blood orange + chimichurri

heart whoopie pies

heart whoopie pies

black beluga lentil hummus w/ roasted fennel + garlic by Lindsey | Dolly and Oatmeal


me and frank generally wake up super early - he likes to get the gym before it turns into a madhouse, and i basically like to get up with the stars, the earlier the better, most times.  i'm not a big gym person, something about the fluorescent lights, music blaring, metal machines, and various personalities makes me want to scratch my eyes out first thing in the morning.  but this also could have to do with the fact that i'm also very much a me person; i like alone time, personal space, and proper chill time all by my lonesome.  so, my early mornings are centered around my yoga mat, our bedroom window, the morning stars, and the first bits of light that appear on the horizon.  

because frank is the most easy going, go-with-the-flow dude i've ever known, we tend to do things that i want to do or that i like.  the only things he gets super opinionated about are the movies we go see and in what format, and technology in general.  almost everything else is up for grabs. so usually the conversations surrounding most weekends are: me: whatcha wanna to do this weekend? frank: whatever you want to do, babe.  and mostly it's me mentioning some restaurant, or park i want to check out, or driving upstate to see trees.  so when he told me, somewhat adamantly, that his home state's football team, the panthers, made it to the super bowl this year, and that he wanted to watch it, i was like, YESSS! yes, i would love watch it with you because you're the best, most patient soul there ever was! and i'm going to make you some hummus, too!

where do i even start with hummus? it's basically a food group in our house.  i usually cook up some chickpeas, mung beans, etc., freeze half the portion and make hummus with the remaining bit so that i have easy access to preparing it later on.  while i love chickpea hummus, it hasn't been loving me back lately - no matter how much i soak them for or how much baking soda i add.  so, heidi's mung bean hummus is my go-to since they're a lot more digestible. but a few weeks ago i had some leftover black lentils, a hankering for hummus, and an empty freezer with zero frozen beans/legumes! in went the lentils.  i was surprised by how tasty and creamy they became when blended up with usual hummus suspects. it made me want to try it with some other flavors to jazz it up.  i love fennel, especially when it's roasted - that caramelization is just so good.  and even better when providing some elemental flavor to this solid hummus. :)

winter xo's and.... go panthers!!!



black beluga lentil hummus w/ roasted fennel + garlic | v + gf

if you don't have black lentils on hand, i imagine that any lentil would prove to work just as well here (red lentils might have a thicker and creamier outcome), or feel free to use chickpeas, or another bean of choice.

| serves 4-6 |

  • 1/2 cup black beluga lentils, soaked and rinsed
  • 1 large fennel bulb, fronds reserved
  • 4 cloves garlic, skins on
  • 1 tablespoon olive oil, more for serving
  • salt + fresh pepper
  • 1/2 cup tahini paste
  • 2 tablespoons fresh lemon juice
  • 1/2-3/4 cup water

toppings:

  • crispy lentils
  • fennel fronds
  • chopped parsley
  • olive oil
  • flaky sea salt


method

  1. preheat the oven to 400°F and line a baking sheet with parchment paper, set aside.
  2. place the drained lentils in a small saucepan, and cover them with about 2 inches of water.  place over high heat, and bring to a boil, then reduce heat to a simmer; cook for 15-20 minutes, until tender.  remove the lentils from the stovetop and drain off any remaining water, set aside and allow to cool.
  3. cut the fennel in half, then in fourths; cut core through the bottom and discard. slice the 4 pieces in half. place the fennel pieces and garlic cloves on the parchment, drizzle the oil, and a pinch of salt and pepper; use the paper to toss it all together. roast until edges of the fennel are sufficiently caramelized and garlic is tender, about 25-3o minutes.  once cool, peel the skins from the garlic, discard, and set aside.
  4. in an upright blender or food processor, add the lentils (reserve a handful for serving), fennel, garlic, tahini, lemon juice, 1/2 teaspoon salt, and a few cracks pepper.  blend a bit, then add the water and blend on high until for about 1 minute, until the hummus is smooth and creamy.  refrigerate for at least 2 hours, then serve with crackers, bread, vegetable spears, or whatever you prefer.

enjoy!


similar recipes:


za'atar spiced chickpea cracker

za'atar spiced chickpea cracker

black lentil , sweet potato + kale chili w/ kabocha biscuits

black lentil , sweet potato + kale chili w/ kabocha biscuits

roasted golden beet + shallot dip

roasted golden beet + shallot dip

mole black bean tacos w/ cabbage + cilantro slaw | v + gf by Lindsey | Dolly and Oatmeal


our backyard is currently under about 5 feet of snow in some places.  the blizzard this past weekend tossed around a fare bit of snow, not to mention our little 9-pound pup, quint. while this winter hasn't been much of a winter so far, it seems as though it's just lingering; the thought that there are basically 2 more months of these winter-ish days are enough for me crawl under the covers until spring.  but then i remind myself of warm spring and summer days and try to summon some of those vibes in ways that i eat.  over the summer me and frank made sara's grilled halibut sandwiches with jalepeno slaw, and it was somewhat of a transformative experience, as far as slaw goes.  the slaw was cool, and crunchy, fresh, and spicy; and tossed with a good amount of a slightly creamy dressing.  i had been discouraged by previous slaw experiences where there was a big globby mess of mayo with some hint of veg hiding in it.

aside from this slaw, mole sauce is another thing that makes heart pitter-patter.  me and frank both have a deep love for it and its slow, intentional method.  after making mole for new year's eve 2 years in row, it's become our tradition of sorts.  this year, we made alex stupak's mole poblano from his new book, tacos, and it was super!  it had a really interesting spice blend of anise seeds, coriander, cloves, peppercorns, and more; it also had a thick, chile base, without being too spicy, and a mix of nuts adding to its deep flavor.  i tweaked the recipe a bit, omitting the lard, and replacing it with vegetable oil (which no doubt changes the flavor a bit), subbing in gluten-free bread, as well as vegetable stock.  so if you have a hankering for loooong, slow cookin' this is a must-try sauce. there are some really good ones, like this one that we tried last year, if you're looking for a good online version.  if not, my go-to brand (for all things non-homemade sauce) is sky valley.

wishing you all the cozies! xo



mole black bean tacos w/ cabbage + cilantro slaw | v + gf

for a slaw with less spice, substitute the jalapeño with half of a poblano pepper.  also, this makes more slaw then you will likely use for the serving size below; leftover slaw can be stored in a lidded container in the fridge for up to 4 days.

slaw adapted slightly from sara's jalapeño slaw

serves 2-3 as a meal |

  • 1/2 head red cabbage, thinly shredded (on a mandolin or with a knife)
  • 1/2 cup chopped cilantro,, plus more for serving
  • 1 small red onion, sliced paper thin
  • 1 jalapeño pepper, some seeds removed and thinly sliced
  • 2 tablespoons white wine vinegar
  • 1 tablespoon dairy-free cultured coconut yogurt (i use this one)
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons maple syrup
  • salt + fresh pepper
  • 1 15 oz. can black beans (preferably with a BPA free lined can and no salt added), drained and rinsed
  • 1/4 - 1/3 cup mole sauce (homemade or this one)
  • 6 small corn tortillas, toasted
  • toasted sesame seeds, for serving
  • lime wedges, for serving


method

  • to make the slaw.  place the cabbage, cilantro, red onion, and jalapeño in a large bowl and give it a good toss.  to the bowl, add the vinegar, yogurt, oil, syrup, and salt and pepper to taste. toss again to dress, and set aside for at least 15 minutes. (slaw can be made up to 1 day in advance.)
  • in a medium pot over medium-low heat, combine the beans and 1/4 - 1/3 cup of mole sauce, depending on how much sauce you want.  stir until heated through and steaming. turn heat to low, and toast your tortillas.
  • portion the mole beans among the tortillas and top with a good amount of slaw, toasted sesame seeds, chopped cilantro, and a few squeezes of lime juice.

enjoy!


similar recipes:


beet tacos w/ beet green salsa verde + spicy pickled onions

beet tacos w/ beet green salsa verde + spicy pickled onions

warm fingerling potatoes w/ garlic-turmeric sauce

warm fingerling potatoes w/ garlic-turmeric sauce

mung bean + cilantro falafel tacos

mung bean + cilantro falafel tacos