All 75 RECIPES HAVE CHOCOLATE IN THEM! And they’re mostly savory!
I am lucky to call myself a friend of the two tubular dudes that put this glorious book together. Matt Ruscigno, M.P.H., R.D. brings his thorough nutritional knowledge, and punk rock chef, Joshua Ploeg, demonstrates his wizardly ability to dream up uniquely combined ingredients, in their first cookbook together, Superfoods for Life: Cacao.
I honestly wasn’t sure what to think when they told me there would be a lot of savory recipes, but I had the privilege of testing some of them before the final version went to print, and PEOPLE, they’re great! The mole is especially incredible.
The coolest thing I like about their book is that it’s not marketed as a “vegan cookbook.” I LOVE SNEAKY VEGAN ACTIVISM! It’s actually part of a series of superfoods cookbooks, some of which are not vegan. It’s a great gift for omni friends or family members who are into chocolate and/or into superfoods and health! It’s “choc-full” (GET IT?!) of science-based information, and tips for making healthier choices (that include cacao…duh!).
Also of note: Matt is a super awesome activist and made a point to include information in the appendix about knowing where chocolate comes from. Check out the Food Empowerment Project to learn more about this. Bonus:10{ae720e0b436026f867bfa0c31185c2252a138f27e85f5f152ec5acc1c10a8cc9} of the book’s profits go to FEP!
For the love of all things chocolate go out and get a copy of this book—for 50{ae720e0b436026f867bfa0c31185c2252a138f27e85f5f152ec5acc1c10a8cc9} off, if you order before December 31st!
And now, as promised, a recipe:
Tamarind-Chocolate Chili
Photo: Fairwinds Press
Ingredients
2 cups (396 g) cooked lentils or other legumes
1 cup (150 g) chopped seasoned tofu or cooked tempeh
½ cup (80 g) diced onion
1 cup (235 ml) vegetable broth (more as needed)
1 cup (240 g) crushed tomatoes
2 minced garlic cloves
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon minced ginger
? cup (82 g) tamarind purée
1 tablespoon (15 ml) lemon juice or balsamic vinegar
1 tablespoon (9 g) minced chile pepper
½ cup (75 g) diced bell pepper
¼ cup (27.5 g) minced carrot
½ cup (75 g) corn, fresh, frozen, or canned
2 tablespoons (18 ml) tamari
½ teaspoon black pepper
? cup (27 g) cocoa powder or 2 to 4 ounces (55 to 115 g) chopped dark chocolate
¼ cup (4 g) chopped fresh cilantro
Sweetener of your choice, to taste (optional)
Garnish options: diced red bell pepper, cocoa powder or crushed cacao nibs, minced scallions, chopped cilantro, chopped pineapple, diced onion
Directions:
Cook everything except the chocolate and cilantro at a simmer in a large pot, stirring occasionally, for 25 minutes. Add more broth or water if needed to keep your desired texture. Add the chocolate and cilantro and cook for 10 minutes more.
Yield: 5 servings