White Bean and Kale Soup

1/2 onion

2 cloves garlic pressed

1tsp paprika

1 tsp cumin

1 tsp oregano

1 tsp basil

1/2 tbsp salt

1/4 cup ground pumpkin seeds (pepitas)

3 carrots chopped

1 tomato chopped

2 cans white beans

4 handfuls of kale (tear up into small pieces before adding)

1 can tomato juice

4 cups water/vegetable broth

Sauté onions until soft. Add all ingredients together basically in the order listed above. Cook 1-2 hour until desired consistency. 

*for this soup I tried not using any oil to sauté the onions (just water) or at any point and it turned out just fine. 

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