The Tastes of Ayurveda, the latest vegetarian cookbook by Amrita Sondhi ($26.95; Arsenal Pulp Press), dishes up exciting new twists on an age-old tradition, focusing on raw, gluten-free, and whole grain treats, like the one below. Sondhi is a certified yoga instructor, Ayurvedic cooking instructor, and owner of Movement Global (movementglobal.com), a sustainable clothing line. Her delicious recipe, below, will become a new family favorite!
Quinoa Dark Chocolate Cake
1 tsp vanilla extract
1/2 cup almond milk
2 cups cooked and cooled red quinoa
1/2 cup melted and cooled coconut oil
1 1/2 cups panela, granulated gur, or unrefined cane sugar
1 1/4 cup raw cocoa powder
1 tbsp baking powder
1/2 tsp good salt
Preheat oven to 350 F. Lightly grease an 8-inch round baking pan and line with parchment paper. In a food processor, pulse eggs, vanilla, milk, and quinoa to blend. Add coconut oil and blend. In a large bowl, combine dry ingredients. Pour wet ingredients into dry and stir well. Pour batter into baking pan. Cook for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Makes 8 servings.