Cocoa & Salt

12/23/2024

Christmas kale salad! Happy holidays!

12/18/2024

Peanut butter blossom cookies are the perfect Christmas party cookie! Soft and chewy cookies with a chocolate kiss!

12/06/2024

Creamy braised cabbage pasta recipe. Yes cabbage! I use savoy cabbage when available. All those little wrinkles pickup the sauce!

09/29/2024

First post in a very long time! Fall produce is just so good right now I had to share this Eggplant caponata.

04/18/2024

There are many new recipes up on the blog perfect for spring and summer!

Spring pea pasta with peas and mint is a fresh and light meal. It’s perfect for a spring or summer BBQ, picnic, or potluck.

11/28/2022

The easiest holiday cookies to make are peanut butter blossoms! A simple peanut butter cookie recipe topped with a candy kiss!

10/26/2022

https://www.instagram.com/reel/CkKNdIwAvLP/?igshid=YmMyMTA2M2Y=

cocoa & salt shared a post on Instagram: "Messed up my crème brûlée so I decided to make something fun with it 🎃 ". Follow their account to see 501 posts.

10/19/2022

cocoa & salt shared a post on Instagram: "What's for dinner this week? Usually we make elaborate meals but have been too busy and tired lately. This one pan meal is full of cheesy goodness! Bonus it's gluten-free! ". Follow their account to see 499 post...

10/19/2022

Let's make this one-pan skillet chicken enchilada dish this week! It's s a quick and easy weeknight family style dinner. Full of veggies, lean protein, and is gluten-free!

https://cocoaandsalt.com/2022/10/17/skillet-chicken-enchiladas/

10/18/2022

Let's make these quick and easy mummy brownies this week! Such a cute Halloween activity for the kids! 🎃

https://cocoaandsalt.com/2022/10/14/quick-and-easy-mummy-brownies/

07/13/2022

Curries are one of my favorite things to make and this vegan chickpea curry is easy to make and so comforting.





1 can of chickpeas
1 can of coconut milk
1 medium sized onion, diced
2 medium sized carrots, peeled and diced
1 medium sized red bell pepper, diced
4 stalks of asparagus, cut into 1-2 inch pieces
1 inch of french ginger, peeled and minced
2 cloves of garlic
2-4 tablespoons of Thai curry paste
1 tablespoon cooking oil (avocado or coconut work well)
rice, cilantro and jalapeño for serving

1. Heat oil in a medium sized pan. Add onion and sauté for 3-4 minutes, until translucent. Add carrots and sauté for another 4 minutes. Add bell pepper and sauté for 1 minute.

2. Add garlic, ginger, and asparagus. Sauté until all vegetables are slightly softened, about 2 minutes.

3. Add coconut milk and stir until combined. Let simmer for 5 minutes, until vegetables are softened and curry is thickened. Add chickpeas and cook for another 4 minutes. Serve over rice.