Category Archives: Salads

Bonus Soups, Salads, & Snacks (page 124)

Borscht: Borscht is a sweet and sour soup. Add some nibs along a little extra sweetness (like a few extra carrots) to compensate.

Chocolate Jalapeño Corn Bread: Sweet, spicy, and bitter: these flavors are super matchy, so if you like the ingredients, we recommend that you whip up a batch.

Fig, Fennel & Almond Salad: Combine fresh figs, fresh fennel, sliced almonds, cocoa nibs, butter lettuce, olive oil, and champagne vinegar. Salt to taste. We didn’t do a full write-up on this one up because almonds require a lot of water to grow, but it’s at this point it’s a flavor classic that bears mentioning.

Jicama: Slice a medium jicama into rounds and top with a mixture of cocoa powder, chili powder, lime juice, and salt.

Nibby Trail Mixes: We’re all about the trail mixes. They pack so well! They’re such a great way to make sure we eat our nuts and seeds! With trail mix, there’s so much room for creativity and variety. Nuts, seeds, dried fruits, optional coconut flakes, and cocoa nibs or chocolate chips. Go nuts!

Spiced Garlic Bread: Make a roasted garlic cocoa butter with spices that tie together the flavors of garlic and cocoa butter. Then use the garlic butter to make garlic bread.

Spicy Popcorn: Throw your favorite spices (or try chili pepper, cumin, or cinnamon) in a pan with a mix that’s half vegetable oil and half cocoa butter, then pour it all over a bowl of popcorn. Use a spray bottle to add a little lemon juice or watered-down tamarind paste to the popcorn.

Split Pea Soup: Make it with chile peppers, ginger, and nibs.

Fancy Spinach Salad (page 115)

Sometimes when I’m falling asleep at night, I’ll describe the dreams I’m about to be having. One night, I fell asleep describing this dish. Be sure to use a bowl that’s large enough for tossing!

Makes one bowl
Takes 20 minutes

2 tablespoons olive oil
2 tablespoons dried cranberries
1.5 teaspoons lemon juice
1 cup roughly chopped fresh spinach
2 tablespoons pine nuts, divided
2 tablespoons sweet nibs (page 123)
1 orange

Combine the oil, cranberries, and lemon juice and let them sit for 15 minutes.

In a bowl, add the mixture to the spinach and one tablespoon of the pine nuts, and toss everything well. At this point, if you’re really going for fancy, transfer the salad to a fresh dish.

Sprinkle the sweet nibs and remaining pine nuts on top of the salad. Cut the orange using the most decorative technique you know (we like the double twist) and use it to garnish the salad.

Budget Spinach Salad (page 114)

This salad can be thrown together quickly using cocoa nibs and common kitchen staples. Since this is a budget salad, definitely substitute any greens, fruits and nuts you already have handy.

Did you know the word “salad” comes from “salt”?

Makes one bowl
Takes 10 minutes

1 cup coarsely chopped fresh spinach
1/4 cup raisins
1/4 cup sunflower seeds
2 tablespoons cocoa nibs
2 tablespoons vegetable oil
1 1/2 teaspoons lemon juice (or apple cider vinegar) [or a tomato]
1/4 teaspoon salt

Toss all ingredients and serve. Rinse bowl, repeat.

Dad’s Strawberries, Chocolate Style (p. 84)

Strawberry season would come around when I was a kid, and I’d wake up one morning to sugared strawberries, which was the best surprise ever, and which my dad would make by sprinkling sugar over strawberries and putting it all in the fridge. I can even remember which container he would use. The sugar pulls the liquid out of the strawberries and you end up with syrupy strawberry goodness.

This year, when strawberry season came around, I realized that we had no choice but to reinvent it. We eat this with pancakes, but it also goes well on peanut buttered toast.

Makes about 4 cups of strawberry topping (plus one mug of strawberry drink)
Takes all night (plus 2–4 hours baking the optional caramelized sugar)

Caramelized Sugar
Preheat the oven to 300°F. Pour a bag of sugar into a glass baking pan and shake the pan so it’s evenly distributed. Do not use a metal pan—that will melt the sugar instead of caramelizing it. Cook the sugar for 2–4 hours. Crush any chunks. Caramelization makes the sugar a little less sweet and more flavorful, which will result in a more complex strawberry dish. This will make a subtle difference for those with discerning taste buds.

6 tablespoons white sugar or caramelized sugar
4 cups sliced strawberries
1/3 cup chopped fresh mint leaves
2 tablespoons cocoa powder
1 teaspoon vanilla extract
Plant milk (optional)

In a large container, combine the strawberries, mint, cocoa powder, and vanilla extract. Put the lid on and put the container in the fridge. In the morning, it’s ready! Use a fork to serve these strawberries over pancakes or toast.

Fresh, rich strawberry drink: Drain the syrupy by-product from the bowl of strawberries into a cup and add 1–2 times as much plant milk as there is syrup. Stir it, then sip it. This is objectively amazing and might be the best part of the whole “Dad’s Strawberries” recipe.

Strawberry salsa: If you want something you can eat straight, decrease the sugar to 1/4 cup and replace the cocoa powder with 1/4 cup of cocoa nibs, and let it all sit for an hour instead of overnight.

Winter Salad (p. 116)

This basic winter salad is great for everyday eating. It’s chock full of nutrient-rich winter vegetables. The root vegetables add a little sweetness, and the nibs add a hint of pizzazz.
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Makes about 2 cups
Takes 15 minutes

2 large leaves kale
3 brussels sprouts or 1/2 cup shredded red cabbage
1/2 cup chopped broccoli trees
1 small jicama
1 large carrot
1 small golden beet
2 tablespoons cocoa nibs
3 tablespoons oil
2 1/2 teaspoons lemon juice
Salt

De-vein and shred the kale. Chop the brussels sprouts and broccoli trees. Put the kale, brussels sprouts, and trees into a mixing bowl. Peel the jicama. Grate the carrot, beet, and jicama, and add them to the mixing bowl.

Add the cocoa nibs, oil, and lemon juice. Mix well and salt to taste. Serve this salad raw, pickle it to make kraut, or cook it by roasting, steaming, or stir frying.

Ginger bliss: Replace the oil and lemon with 1/4 cup of coconut milk and 2 tablespoons of minced ginger.