Tuesday, March 27, 2012

Vegan Chocolate Mousse-Tofu no kidding


Alton Brown was on Dr. Oz ( I can hear Arielle and Greg groaning) and he had the easiest chocolate recipe ever!! Sets up with protein not fat (whip cream) and no eggs!!

1 bag of semi-sweet chocolate chips (i don't use Nestle's they don't taste real anymore) I use trader Joe's or ghiradelli's
1lb of silken tofu-use organic non-GMO tofu
1tsp of Vanilla
1TB of Honey or Agave
1/3 cup of Kahlua
Graham Cracker or Chocolate Cookie Pie Crust or use custard cups and no crust.

Food Processor with metal blade

Melt the chocolate, Kahlua either in the microwave or over a double boiler. Don't let the water get too hot or next to the bowl or the chocolate will seize. (the good news is everything goes in a food processor so this is a very forgiving recipe)
Add the honey and vanilla to chocolate and stir

Put the tofu in the food processor add the chocolate mixture blend for a minute.

Poor mixture into pie crust and refrigerate for at least a couple of hours until set.

My niece and nephew love this and they have no idea it has tofu.

Options: you can leave out Kahlua and use strong coffee and 1/4 cup of honey or agave.

I have bought half cup container with lids and portioned it out and used it too spread on plain cookies...

Added it to plain yogurt...good-bye vegan

Top with whip cream and strawberries...raspberries...any fruit you like

Slice a chocolate Vita-top muffin in half and fill spread a small amount of all natural peanut butter and some of the chocolate cream...top and whoopie!!!

Enjoy!

Almond cookies - Kosher for Passover and Everyday

I had these in Israel a few years ago and I just tried them the other day. I have just about a few ideas what to do with these perfect little cookies.

You will need:
pre-heat oven to 325 degrees

3 cups sliced raw almonds (not slivers) (i have used toasted almonds too just cook them less so they don't burn)
2 egg whites
3/4 cup powdered (confectioners) sugar
1tsp of vanilla or almond flavoring
Parchment paper
Sheet pan

Mix the 2 egg whites, sugar and vanilla together in a bowl
Dump in the almonds
Stir until all the nuts are coated

drop mounds on parchment paper
flatten slightly
bake 15-20 minutes until lightly golden

let cool, peel from parchment
Keep in tight container for a week or freeze...yummy right from the freezer

Ideas: Dip some in chocolate, Make some of the instant chocolate mousse (in a post) and spread some in-between two cookies and freeze.

Use some orange zest and juice in mixture and then dip in white chocolate or dark chocolate.

Use instead of granola in yogurt...
Serve with fruit, tea...

I have also used Agave instead of confectioners sugar. I would use 1/3 cup of agave it spreads and it is better frozen like a chewy caramel around the nuts.

This recipe works well cut in 1/2 as well!!

Enjoy!!!