In the Kitchen: Split Pea Dahl, Ginger Chocolate Chip Cookies & Yogi Tea
This post is part of a series in which I share recipe assignments from my culinary nutrition program. Each week, we have two to three recipes to make, photograph, and review. I’ll include links to the original recipes when they’re available or to similar recipes so you can follow along with me if you like.
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Split Pea Dahl
Notes: This was my first time enjoying a split pea dahl so I don’t have any other point of reference, but it’s tasty! Mine turned out sort of like a soup before thickening overnight, so I’m wondering if it should have had a little less water? Regardless, I enjoyed the big, bold flavor of the homemade curry powder and the heat from the cayenne. I couldn’t find yellow split peas and instead used green. Otherwise, I followed the recipe exactly as written. I served my split pea dahl plain because it was just one of those days where time got away from me. Next time, I will plan to serve the dahl over some sort of grain and vegetables for added flavor, texture, and staying-power.
Original recipe available here.
Ginger Chip Cookies
Notes: These cookies are trouble in the best possible way. I know myself well enough to know that they won’t even be safe in the freezer (update: they are even better straight out of the freezer!). The fresh ginger is an awesome addition. As far as modifications, I was low on brown rice flour and out of buckwheat, but I wanted to use what I had on hand. I used a cup of millet flour, about ¼ cup of brown rice flour, and then ¾ cup of sorghum flour. I don’t love sorghum in cookies most of the time, but it worked very well in this recipe. I also replaced the sucanat with coconut sugar and used a chia egg. I think next time I may even add extra grated ginger because I adore the spicy kick, especially in contrast to the sweet chocolate chips. These are so good!
Original (non-vegan) recipe available here. To make these vegan, replace the hen’s egg with a chia egg (1 tablespoon freshly ground chia seeds mixed with 4 tablespoons warm water, set aside to thicken for 5 minutes) and replace the honey with a liquid sweetener (maple syrup, agave nectar, or coconut nectar would work well).
Yogi Tea
Notes: Even if the flavor wasn’t all that great (it is), the way this tea made my apartment smell would be reason enough to make it again. I love love love these flavors, and it was perfect enjoyed hot with a splash of homemade cashew milk on a dreary day. I used ground cardamom in place of cardamom seeds because none of my local stores carried them. I also left out the optional whole peppercorns, but plan to add those the next time I make this tea because they sound really delicious with the cinnamon, ginger, and cloves. Next time, I may make the tea just a tad stronger with extra ginger and I’ll likely order cardamom seeds online.
The original recipe can be found here. Similar to the Ginger Chip Cookies, this one calls for honey as the sweetener, but you can simply swap that out for a vegan alternative (coconut sugar, maple syrup, stevia, etc), or enjoy as-is. The cinnamon lends a natural sweetness and also happens to be blood-sugar-balancing – just another reason to love it.
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What are you up to in the kitchen this week?
xo
Amanda
Photography by Amanda’s iPhone.
