Author Archives: VeggieGrettie

About VeggieGrettie

Gretchen Tseng is a Nutrition Specialist with Certification in Plant-Based Nutrition through Cornell University. At a young age she experienced a series of illnesses which propelled her to seek nutrition-based solutions. Gretchen is absolutely passionate about sharing the health benefits of a plant-based lifestyle and can be found doing so as the Editor of Chic Vegan, through her website Veggie Grettie at veggiegrettie.com, as a columnist for Culinary.net and GoodVeg, and through freelance writing and recipe development projects. Happiest in the kitchen, Gretchen lives in Southern California with her husband and two children. She dreams of living on a farm someday surrounded by rescue animals and an amazing organic garden.

Basil Infused Citrus Sorbet

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

Grapefruit – Chinese Style

grapefruit (4)

 

 

 

 

 

 

 

 

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

Gluten-Free Crepes

 

 

 

 

 

 

 

 

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

Vegan Chocolate Mousse

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 mousse

14 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.