Vegan Chocolate Mousse Parfait

This delicious dessert will fool just about anyone.  It is Vegan, Gluten Free and healthy all while being chocolate?  The secret ingredient for the creamy texture?  Avocado.  Ssssshhh, don't tell.

Ingredients:

2 large ripe avocados

1/2 cup raw cacao powder or unsweetened cocoa powder

1/4 cup raw agave or brown rice syrup

1 tablespoon vanilla extract

1/4 cup ground flaxseeds

1/4 cup chopped walnuts

2 dates. pitted and chopped

2 Tbl unsweetened shedded coconut

1/2 tsp ground cinnamon

Pinch of sea salt

Fresh fruit (raspberries or strawberries are best)

Directions;

1. In a food processor or coffee grinder* combine flaxseeds, walnuts, dates, coconut, cinnamon, and salt.  Pulse until the texture is to your liking.  You can store up to a week in a sealed container.  If you have extra is would be great in yogurt or ice cream.

2. Puree avocado,  agave or syrup, and vanilla in a food processor or blender* until smooth.  Refrigerate until chilled.  It will keep for up to 3 days in a tightly sealed container.

3. Using a wine glass, martini glass or a small ice cream dish layer the mousse and the dry topping until the glass is full.  Add your fruit on top.

Notes:

*Serves 4

*A food processor works best, but a blender will do. 

*I have also used a Zyliss chopper and it worked fine

*Vegan and Gluten Free



Pumpkin Custard

Super easy dessert or even breakfast!

Ingredients:

1 can coconut milk (not lite)

1 cup pure pumpkin puree (or canned pumpkin)

3 large eggs

1 tsp vanilla

1/2 real maple syrup

1 tbsp arrowroot

1 tsp cinnamon

1/4 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp salt

Supplies:

1 - 9x13 cake pan

6 lightly oiled ramekins

*pictured above and below are 1 cup Pyrex storage containers so you have lids at the end too!

Whisk

Small bowl

1 large mixing bowl

2 cup Pyrex measuring cup

1. Preheat oven to 350 degrees.

2. Beat eggs in a small bowl

3. Whisk together all liquid ingredients in large mixing bowl: coconut milk, pumpkin,eggs,vanilla and maple syrup

4. In Pyrex measuring cup mix all dry ingredients: Salt, ginger, nutmeg,cinnamon, and arrowroot and whisk into pumpkin mixture.

5. Divide batter evenly into 6 ramekins using the Pyrex measuring cup for easy pouring.

6. Add warm water to the cake pan until it reaches about half way up the sides of the ramekins.

7. Bake for 50 minutes or until the top of the custard is browned and firm.  

8. Cool the dishes on a wire rack.

9.  You can serve warm or refridgerate until ready to serve!

Notes:

*Do not over cook!  The top will become leathery.

*Great straight from the fridge for breakfast or dessert for lunch as well!

* Rewritten from Living Without Magazine

Vegetarian, Gluten- Free, Milk free

Butter Bean Salad

One of my go-tos for any cook out or pot luck and also great for lunches.  Super Easy and with 2 of my favorite ingredients!  Tomatoes and Basil.

Ingredients:

2 Cans Butter Beans

1 Lemon, sqeezed

4 Cloves of Garlic, minced

4-6 Juicy Tomatoes

 1/2 -3/4 Cup Basil Leaves, chopped

Olive Oil

Salt

Supplies:

1 - 2QT microwave safe dish

1 small cup or bowl

1. Drain butter beans and pour into a microwave safe dish, drizzle with olive oil and microwave for 2 minutes.

2. Chop tomatoes, basil and mince garlic.

3. Sprinkle salt  to your liking onto beans.

4. Squeeze lemon into a small cup or spice dish Then pour over beans

5. Add the remaining ingredients (tomato, basil and garlic) and toss.

6. Serve immediately or to intensify the flavors, refrigerate until ready to serve.

Tips:

*Squeeze lemon in a seperate dish to catch seeds

Notes:

Vegan, Gluten Free

Great to eat leftover for lunches!

Vegetable Curry

Ingredients:

2 servings of Quinoa (or favorite grain)

1 small onion, chopped

3 tbsp olive oil

1 small sweet potatoe, cubed

1 large carrot,chopped

2-3 garlic cloves, minced

1 cup vegetable stock

1/2 small red pepper

1/2 small zucchini, chopped

1 14 oz can chickpeas(garbanzo beans), rinsed and drained

1 tsp tumeric

1 tbsp curry powder

1 tsp ground cinnamon

3/4 tsp cayenne

1/2 tsp salt

1/4 cup raisins

1 cup spinach, roughly chopped

Prepare all vegetables, mix all of your spices (and salt) into a small dish and set aside, rinse and drain chickpeas.

1. In a medium pot, cook the quinoa,rice, or other grain accordingly.

2. While that is cooking, in a large rimmed skillet or large sauce pan(at least 3 QT) saute the onions on medium heat, in olive oil until translucent.

3. Add sweet potatoes, carrots, and garlic and saute for 2 minutes; stir occationally to avoid sticking.

4. Add the stock, red peppers, zucchini, chikpeas, dish of spices, stir well. Reduce heat, cover with lid.

5. Cook for 10-15 minutes or until vegetables are tender. Check sweet potatoes for the best gauge.

6. Stir in the raisins and spinach, remove from heat and cover, and let sit for 5 minutes, until spinach is wilted down.

Notes:

Makes 4 servings or about 6-8 side servings.

VEGAN, GLUTEN FREE

Great with tofu, though not necessary. I cook the tofu with garlic, olive oil and a little curry powder seperately.

I don't advise adding the tofu into the vegetable curry pan because the tofu will absorb all of the liquid and your dish will be lacking flavor.

Great with tofu

Rewritten from La Dolce Vegan! By Sarah Kramer

Curried Butternut Squash Soup

I discovered this recipe this fall and it's become one of my favorites!

Ingredients:

3-3.5 lbs butternut squash, halved

1 Tbsp ginger root, peeled and minced

4 cloves garlic, minced

2 limes

1/4 c chopped cilantro leaves

2 Tbsp peanut or canola oil

1 1/2 c coconut milk

1 1/2 c vegetable broth

1 Tbsp curry powder

1 tsp cumin

1/2 tsp red pepper flakes (more for a little heat)

salt and pepper to taste

Kitchen tools:

Blender or food processor

6 qt pot

Spatula

9x13 baking dish or rimmed cookie sheet

1. Preheat the oven to 400

2. Cut Butternut squash in half, lengthwise and scoop out seeds.* Place in 9X13 baking dish, with the rind side up and roast for about 1 hour. Test the squash to see if it is tender enough to be scooped out, then let cool for a few minutes.

3.While squash is roasting, Prepare all of your ingredients

4. While the squash is cooling, heat the oil in pot over medium-low heat. Add curry,ginger, cumin, and red pepper flakes. Simmer until fragrant or about 3 minutes. Add garlic and simmer for another 2 mins or until garlic begins to color. Remove from pan and set aside in a dish so it doesn't over cook and lose flavor.

5. Scoop flesh from squash and scoop half into the blender along with half of the sauted spices and half of the broth. Puree until smooth then pour into your pot. Repeat with the remaining squash, broth and spices.

6. Add coconut milk, squeeze in lime juice, and add salt and pepper, stir and heat being careful not to let it boil.

7. Once heated through stir in cilantro and serve. You can add some cilantro full cilantro leaves on top for garnish.

Tips:

Weigh the squash! If it is too big you will dull the flavor of the soup.

If you have trouble cutting through the squash try microwaving the squash whole for 2 mins or so to soften it.

Don't overheat your spices as they will lose flavor.

*Tip below

VEGAN, GLUTEN FREE