Archive | November, 2011

Decadent Chocolate Mousse

30 Nov

One of our favorite places (if you couldn’t guess) is Garden Grille Cafe/Wildflour Vegan Bakery & Juice Bar in Pawtucket, Rhode Island and ever since Staci, Shawn, Natalie and I went in for dinner I’ve been dreaming of the chocolate mousse we (eh hem… I) devoured!!  It was so rich and thick and perfect.  Hard to believe it was raw.  So I challenged myself to make some!  SUCCESS.

This recipe is so easy, it’s dangerous…

Decadent Chocolate Mousse

Serves 4-6

3 medium avocados, pitted, peeled and chopped

1/2 cup raw coconut nectar (or any raw liquid sweetener of your choice)

3 Tbsp. carob powder

2 Tbsp. cocoa powder (or raw cacao powder)

1 tsp. vanilla

Directions:

In a medium mixing bowl, mash the avocados with a fork until no large lumps remain.

Add in the coconut nectar and stir to combine.

Add in the remaining ingredients and again stir to combine completely.

The “pudding” at this point will be lumpy and weird looking… go with it.

Use a fine mesh strainer to filter the mixture through transforming it from clumpy to silky.  This is an annoying process.

Of course alternative directions are as follows:  Put all ingredients in a large food processor and puree until smooth.

I do not have a large enough food processor to do this.  Thus, I suffer.  But the light at the end of this tunnel is pudding… so I suffer happily! (:

Enjoy!!

Secret Recipe Club: Pumpkin Pie Cheesecake Dip

21 Nov

For the month of November the Secret Recipe Club assigned We Heart Vegan the blog Sumptuous Spoonfuls.  Ann does a great job with this site!  I love the layout, recipes and the pictures.  It was hard to choose a recipe yet again, but I did know I wanted the recipe to be fall and Thanksgiving inspired!  Then I stumbled upon a recipe for pumpkin dip under the holidays category.  Sounds amazing, right?  Right.

Pumpkin Pie Cheesecake Dip

Yields 1 cup (6-8 servings)

1/4 cup vegan cream cheese (I used Tofutti brand)

1/4 cup vegan greek yogurt (I used So Delicious brand plain coconut milk greek style yogurt)

1/2 cup pumpkin puree

1/2 tsp. pumpkin pie seasoning

1/2 tsp. vanilla

1 Tbsp. packed brown sugar

Pinch sea salt

Directions:

In a small mixing bowl, combine all ingredients and mix well with a spoon until no lumps remain and all ingredients are incorporated.

Enjoy this dip with fruits, vegetables, or by the spoonfuls!  It literally tastes like a wonderful, soft pumpkin cheesecake!!

Raw Kale Salad TWO

19 Nov

SO here’s the recipe for my (new) favorite kale salad dressing!  This dressing came out better than I could have imagined it!  I’m thinking there will be a couple more variations to this dressing that will come, especially since organic kale’s on sale this week at Whole Foods Market.

But first… here’s some food porn from Garden Grille Cafe

And of course… Wildflour Vegan Bakery

Creamy Avocado Dressing

(or dip)

Yields about 3/4 cup

1 medium avocado, peeled, seeded and chopped

3 Tbsp. raw unfiltered apple cider vinegar

2 Tbsp. water

1/2 tsp. pink Himalayan sea salt

3 Tbsp. nutritional yeast

Fresh ground black pepper, to taste

1/2 tsp. Herbamare, spicy blend, or any seasoning blend you prefer

1/2 tsp. liquid minerals (optional)

1/2 tsp. powdered probiotics (optional)

Directions:

In a food processor, combine all ingredients and blend.  Thin with more water if desired or omit the water for a thicker dip.  Enjoy!

I combined all the dressing with two huge bunches of shredded kale (4-6 servings worth once wilted), but remember a little goes a long way with kale because it wilts.

I didn’t add anything else this time except hemp seeds.  I loved the flavor and texture that the hemp seeds gave the dressing/salad.  Yum!!  I can’t wait to eat more!

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