Vegan Chocolate Mousse, better than you think

I have a few Vegan friends, Honestly, some of them make some tasty stuff. Others are incredibly terrible at making the Vegan lifestyle work for them. Here's some help for those people. Well, this is for everyone. It's chocolate mousse that is actually kinda good for you. Yeah, I said it. Good for you.

What ya need:
  • 8 ounces of dark chocolate
  • 1, 12 oz package silken tofu 
  • 2 tablespoons of agave nectar
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of espresso, chilled 

Ok, so- 
Using a double boiler, slowly melt chocolate until smooth. If you need to know how to construct a double boiler, Google it. It's super easy. Now, in a blender, combine the tofu, melted chocolate, agave nectar, vanilla extract and espresso. Blend this on high until it is smooth and creamy, also delicious. Put this in the fridge for at least 1 hour, to chill, before serving.

Comments

Post a Comment

Popular posts from this blog

Gluten Free Happiness!

Just because you may be on some restricted diet, doesn't mean that you're no longer entitled to good food and happy thoughts during this Thanksgiving season! So, here's a recipe that's not only gluten-free, but also vegan. You may have seen this recipe somewhere before. It's either because it's not really that unique, or because I've created this specific variation for a client. Pecan-Rolled Sweet Potato Balls 4 big sweet potatoes 2 tablespoons vegan "butter" 1 teaspoon fine sea salt 1 pinch freshly grated nutmeg 1 pinch fresh ground cinnamon 3 tablespoons real maple syrup 1 tablespoon orange juice cooking spray (Pam works just fine!) 1 1/2 cups pecans, toasted and crushed Ok, so: Clean the sweet potatoes of any excess dirt. Then bake them at 350°F for an hour or until soft. Once soft, set aside until cool enough to handle. When cool, cut the potatoes lengthwise, in half, and scoop the flesh out of the skin into a mixing bowl. Toss the skins in ...
Read more

Portage Blackened Snapper

This simple, classic fish entrée is a St. Louis take on a cajun classic. The easy preparation in hand with the satisfying product is great. Ingredients: 4 eight ounce red snapper filets 5 tablespoons of melted butter 1/2 tablespoon hungarian paprika 1 1/2 teaspoons salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon cayenne, or hot red, pepper 1/2 teaspoon thyme 1/4 teaspoon crushed red pepper 1/4 teaspoon oregano Ok, so: Thoroughly mix everything but the red snapper and butter in a small bowl and set aside. Heat a very large skillet over medium-low heat. Brush the red snapper filets with melted butter until evenly coated, then add another light coating of the seasoning prepared earlier. Place the filets on the skillet, skin-side down. Drizzle some more melted butter over the fish and cook for four to five minutes. Flip the filets and cook for another two minutes. If any melted butter is left over, top the filets with it right before remov...
Read more

An Appropriate Beginning...

Image
Well, I guess the most appropriate of beginnings to my blog would be a recipe. I cook, and often get paid to do so. It's a pretty nice gig. So, from the cookbook that I've been meaning to get around to for about six years, I give you the recipe for Mama Love's Sunday Oysters - A good friend of mine had a habit for touting his mother’s oyster bake as the finest in the world. Being obviously very skeptical, I decided to investigate this claim when his mother so very graciously invited me to Sunday Dinner at her St. Louis home. As soon as I took my first bite, I had to know what went in to making this incredible dish! When she told me how easy it was, I staggered in astonishment. I recommend this to anyone trying their hand at seafood, as it is simple and rewarding. Ingredients: 1 15.5 oz. can of Oysters 1 standard size can of French Friend Onions 1/4 cup of light cream 2 tablespoons of grated Parmesan cheese 2 tablespoons of sweet cr...
Read more