101 Cookbooks

Welcome! 101 Cookbooks is a food blog based in California, created by Heidi Swanson. This blog is dedicated to sharing healthy recipes you can easily incorporate into your daily meals. It offers a collection of more than 700 recipes, including vegetarian, whole foods, and vegan dishes, along with some delightful sweet treats from time to time.

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Palak Daal

2 weeks ago | 101cookbooks.com | Heidi Swanson

This palak daal recipe came to me by way of a favorite neighborhood spot in San Francisco. Wayne and I regularly frequent a place called Kasa. It takes just about ten minutes to get there on foot. It's casual, fast, and I know exactly what I like - kati roll, paneer, unda-style with side of daal. The other day I was chatting with Anamika, one of the owners, and she mentioned that she was teaching a cooking class as part of a fund-raiser.
Grilled Fava Beans

3 weeks ago | 101cookbooks.com | Heidi Swanson

Grilled fava beans became something we began cooking at home after experiencing a version in Japan years ago. One of the highlights of that trip was enjoying a quiet little dinner at Asahi, an artisan soba spot so tiny it felt like you could touch all four walls from the center of the place. It was Tokyo's only ital noodle shop (Rastafarian veg cuisine), but the noodles weren't the only highlight.
Kimchi Soup

4 weeks ago | 101cookbooks.com | Heidi Swanson

There is a kimchi soup I had stuck in my mind for years. I encountered it at Namu Gaji, a lively, welcoming, neighborhood spot run by the three (Dennis, Daniel, and David) Lee Brothers. Th restaurant was situated diagonally across from Dolores Park in San Francisco, and was the perfect place to settle in along the street-facing bank of windows to chat and people-watch over sizzling okonomiyaki or a fiery stonepot of market vegetables.
Broccolini with Scallions

1 month ago | 101cookbooks.com | Heidi Swanson

Broccolini is the tender, stalky, baby alternative to broccoli in your kitchen. If you’re wondering how to cook and enjoy it, this recipe is an easy winner. The backstory is that my friend Malinda has a real knack for making big vegetable platters and salads. Remember the fennel salad in Super Natural Every Day? That was hers. We were at her house for dinner and she made a broccolini situation I absolutely loved. I helped myself to three servings.
Citron Noodles with Miso Garlic Butter

1 month ago | 101cookbooks.com | Heidi Swanson

For this recipe, I use citrus furikake, but if you keep a furikake on hand that you like, use that. I know citron can be exceptionally hard to come by, standard lemon or Meyer lemon are both wonderful substitutes. Or a blend of orange and lemon zests! It’s hard to go wrong here. If you don’t keep chili crisp on hand, just about any chile oil will lend a welcome spicy accent.
Garganelli with Kale and Lentils

1 month ago | 101cookbooks.com | Heidi Swanson

One-pot meals are the savior of weeknight cooking, and this garganelli pasta is a reliable go-to. Simply place most of the ingredients into a big pan or skillet with boiling water, simmer down until the pasta is tender, then plate in shallow bowls and load up with favorite toppings. I include a list of suggestions down below. Why I Love ItThe reason I come back to this recipe often is because it checks an impressive number of boxes.
Basic Crepes

1 month ago | 101cookbooks.com | Heidi Swanson

Be sure to read all the tips up above as well, they will help you with the little things on the road to reliably perfect crepes. And remember, pan choice here is key to your success.
Seeded Flatbread

1 month ago | 101cookbooks.com | Heidi Swanson

I stumbled on some notes about making flatbread while tidying up my desk recently. The recipe was attempting to do a version using whole, uncooked millet and quinoa. The notes in the margin cautioned me to use less crunchy ingredients the next time around. This time I went the seed route, and the resulting flatbreads were fantastic and wildly flexible. You can pull the dough out paper thin or leave it a bit thicker, serve it straight or bake it with toppings. Here’s how.
Sourdough Granola

1 month ago | 101cookbooks.com | Heidi Swanson

I started making sourdough granola not long after getting serious about regularly baking sourdough loaves at home. It became a favorite way to use up sourdough discard and the big, oat clumps the sticky discard effortlessly enabled quickly made me take notice. It became a thing around here. I like this granola loaded with clumps, everything golden and crisp. Maple syrup delivers just enough soft-edged sweetness, cinnamon plays a more assertive role.
Rye Crepes

2 months ago | 101cookbooks.com | Heidi Swanson

This is a double batch of the Rye Crepe batter in Super Natural Every Day. It keeps beautifully, and is a lot of fun to have on hand for a quick lunchtime crepe, special breakfast, or midnight feast.