A few years back while in my old San Francisco stomping grounds, I got adventurous and tried some basil gelato. I wasn’t quite sure what to expect, but ended-up really liking it. Why does basil seem like a strange dessert ingredient to us when we are so accustomed to adding mint to so many desserts? Basil works in this sorbet…it really, really works. Combined with citrus it is the perfect refreshing dessert to top off a summer meal. Continue reading
I have learned so much marrying into a Chinese family. One of the first observations my husband and I made relating to our cultural differences was that (in general) Chinese people do not eat raw vegetables (salad is not a very Chinese dish) and they don’t cook their fruit (he tried apple pie for the first time with me). Continue reading
With the weather warming-up (it was in the upper 80s where I live last week), I have had iced coffee on my mind. Continue reading
Let’s face it, crêpes are just plain good. When someone is dairy-free or vegan, crêpes generally become off limits for them, though recipes for these types of crêpes are not impossible to come by. However, add gluten-free to the list of dietary restrictions and they become more elusive. Continue reading
I know we are all in the market for fast dinners. When I was little I would get so excited when my parents would announce that dinner was going to be grilled cheese sandwiches and tomato soup. Continue reading
It has become a tradition for me to serve my Vegan Chocolate Mousse Cups on Christmas Eve. This mousse is so rich and thick that I have piped it onto cupcakes as a healthier frosting. It also makes a wonderful chocolate mousse filling for layered cakes… though I must admit I am partial to just eating it with a spoon.
INGREDIENTS - Makes 4 1/2 cups of mousse14 ounce package of extra firm tofu (I used Wildwood) 1 cup vegan chocolate OR chocolate chips (I used Sweetriot 85% DARK chocolate that I chopped-up finely) 2 cups coconut milk or soy milk (vanilla or chocolate) 6 Tbs. cacao powder 6 packets Sweetleaf stevia Chocolate cups for serving
Melt the chocolate over a double boiler.
While the chocolate is melting, blend the remaining ingredients in a high speed blender until very smooth (I used my Vitamix). Use the center agitator and stop blending a few times in order to scrape down the sides.
Once the chocolate has melted, add it to the rest of the ingredients in the blender and blend until smooth, scraping down the sides as needed. The mixture will now be warm and not quite yet the consistency of pudding.
To serve the dessert as pudding, pour the mixture into a glass container and allow it to cool in the fridge for 20-30 minutes to thicken.
If using this recipe as mousse, keep it in the fridge for several hours to overnight so it firms-up completely. Prior to piping, you may whip the mousse with a handheld mixer to whip some air into it (this is not necessary, but optional).
Pipe the mousse into chocolate cups or the container of your choosing and serve.