Posts Tagged ‘mousse’

Vegan Mofu has officially begun!

October 1, 2009

mofo Turn over your calanders guys! October has arrives and has brought with it Vegan Mofo 2009. This is my first time participating and it’s gonna be really great to see everyone’s mofo yummyness! I’ve decided on a few themes to follow, although I may not follow them to the T. These include :

Making other blogger’s / recipe book’s recipes

Baking

Reviewing Vegan Products

Basing a meal on a certain colour

International cuisine

Quick and easy food

Comfort food

Veganising non vegan food

Budget meals

Today, to kick off Vegan Mofo, I’ve made a decadent dessert. Now, I’ve made a yummy tofu mousse before, however recently I’ve fallen in love with avocados. They’ve sooooo tasty! In salads, eaten raw, with dip. I love their creamy-ness. Anyway, I found the idea of using them in a dessert mousse recipe and I thought, ‘Why not?’. So, for my first mofo post, I bring you:

mousseChocolate-Avocado-Mousse. Would you believe it really had avocado in? No green bits? I even made a ‘cream’ to top it with. The mousse is simply 1/2 an avocado, 1 dessert spoon cocoa powder (more ot less to taste), some soya milk and 1/6 of a block of tofu blended with a good dollop of agave and a teaspoon vanilla. To make the cream I blended the other just under 2/3s of a block of tofu, a bit of soya milk and a big fat teaspoon of banana-peanut-butter (Though I think it would work just as well with 1/2 a banana or a spoon of nut butter). I didn’t know how the ‘cream’ would turn out, I have to be creative, it was getting on and I had no time to check the internet for recipes to make a tofu cream – However, Vegan Mofo is all about creativity! The improvisation worked though, it complimented the mousse well, have a good flavour but not a too powerfull flavour. To finish it off I grated a piece of a carob bar on top. Yum! The avocado gave it a really nice creamy texture and taste, I suppose because of the fat content.

mouse2Actually quite a healthy dessert. A good source of the healthy fats, protein, it’s low GI and contains a serving of fruit!

Also, if like me you’re a fan of tea (Ain’t just for the brits!), Dancing Through Life has a giveaway just for you!

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Mousse, Meese?

July 20, 2009

What would be the plural of mousse, because mousses just doesn’t sound right. This is another mousse post (remember chocolate mousse?). This time it’s for a banana mousse. Equally delicious, but in a different way. On to that later, though.

It’s day one of the summer holidays, and as I expected, I am bored already, 6 more weeks!? Surely not. I can only fulfill so many hours of the day. Though, other people don’t have this trouble, maybe it’s just me… I have a book, 101 things to do before you’re 16, I keep meaning to flick through it and do some things. (One of them was become vegetarian for a month – I think I have surpassed that :D). We went into Woodbridge today, there isn’t much in the way of shops, and it was windy and slightly chilly today. I am still waiting for that ‘long hot summer’ we are supoosed to be having. Hmph. But in the summer, Woodbridge is quite nice, the river makes for a nice walk, and if you’re up for it there’s tennis, swimming, and other stuff.

Todays recipe feature: Mouse! Same kinda thing as the chocolate one, just a different flavour. I made it for two today, too. My sister decided to join in, and I don’t think she regretted it! If anyone knows what ‘Angel Delight’ is, this mousse (and the chocolate one) is a very similar dish, but vegan!

banana mousseTo make a Banana mousse for two, you need:

  • 1/2 to 2/3 a block of tofu
  • soy milk (amount needed varies)
  • 1 banana
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon Almond essence
  • 4 or more teaspoons sugar (depends how much you like)

Chuck everything in a blender (I used the magic bullet, since you can use a single person sized cup to blend in), starting of with 1/4 cup soy milk. Blend untill smooth. At the beginning, I had to stop every 10 seconds or so and give it a shake to get the blades going again. You may also have to use a spoon to remove unblended stuff from the sides. Keep adding soymilk, a little bit at a time, untill at the consistancy you like. (I used about 2/5 cup soymilk in the end). Place in a dish and refridgerate for about 1-2 hours. It doesn’t need refridgerating, it just makes it a little thicker.

I decorated mine with grated chocolate, and chocolate chips. Yum!

One Of Many Mistakes

July 14, 2009

As a vegan – and especially a moderatly new one – it is inevitable that I will make some very basic mistakes. But, we learn from experience, and as my experience grows, so does my abilty to avoid mistakes.

Today, I topped the dessert I made (which is below) with Butterscotch Sugar. I realised as soon as I made the first turn of the grinder. Cursing, I immediatly pulled away the grinder and put it back. How could I have been so silly? It’s in the stupid name! Butterscotch. Duh. Bad moment. However, although the dessert didn’t turn out vegan, it was intended to be and it would have been if not for my little mistake.(if it’s any consolation there really wasn’t that much put on). It was really yummy and a really nice treat to end my meal with.

SN850882 Chocolate Mousse!

If you would like to enjoy the vegan version of this, you will need for one decent portion:

  • 115 – 175g tofu (1/3 to 1/2 of a package). I used Blue Dragon Extra Firm, but any kind of tofu will work. The extra firm was all I had.
  • 1 to1 1/2 dessert spoons plain cocoa powder (or more to taste)
  • 2 dessert spoons sugar (Or 1 1/2. depending how sweet your sweet tooth likes it)
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon almond extract (This and the vanilla are optional)
  • Soymilk or any other milk (no pacific amount, all depends on he consistancy you like)

Chuck everything in a blender (I used the magic bullet, since you can use a single person sized cup to blend in), starting of with 1/4 cup soy milk. Blend untill smooth. At the beginning, I had to stop every 10 seconds or so and give it a shake to get the blades going again. You may also have to use a spoon to remove unblended cocoa powder from the sides. Keep adding soymilk, a little bit at a time, untill at the consistancy you like. (I used about 1/3 cup soymilk in the end). Place in a dish and refridgerate for about 1-2 hours. It doesn’t need refridgerating, it just makes it a little thicker.

Decorate how you wish, or enjoy plain 😀

I think next time I make this, I will leave out the vanilla and almond extracts and add a tablespoon peanut butter instead!