Simple Recipes to Enjoy, Food, Vegan, Recipes, Love and Family, Food, Deserts

Sharon’s Amazing Chocolate Mousse

I worked for three years to arrive at what I think is a perfect formula; you be the judge.

One 14-ounce package extra-firm tofu

One 14-ounce package firm tofu

Pinch of salt ⅓ cup maple syrup or agave 10 ounces canned coconut milk 3 tablespoons vanilla extract 2 tablespoons unsweetened cocoa powder

2 tablespoons raw cacao powder One 9-oz bag vegan chocolate chips 2 tablespoons coconut oil

Simple Whipped Cream Topping

In the bowl of a food processor place the tofu and salt and process until smooth. Add the maple syrup, coconut milk, vanilla, cocoa powder, and cacao powder and blend again until smooth. In a double boiler, melt the chocolate chips and coconut oil. Add the melted mixture to the food processor and thoroughly blend. Transfer the mixture to a large bowl, using a spatula to scrape it all out. Using a hand mixer, whip the mixture at high speed for 3 to 5 minutes to lighten it and add more air. Spoon into serving cups or shallow crystal champagne glasses and refrigerate for 1 to 2 hours, until cold. Garnish with a dollop of vegan whipped cream, if desired.

SERVES 15 TO 20, DEPENDING ON THE SIZE OF THE SERVING CUPS

Spirulina Millet

This is Jivamuktea Café’s signature dish. You won’t find this at any other restaurant because I developed it in my own kitchen and have been serving it to dinner guests—including my cats—for about thirty years. It has everything—protein, omega-3 fatty acids, chlorophyll, and, of course, incredible taste!

It’s great as a side dish and even as a spread on toast, where the taste evokes an aged cheese. I like to use a fork to mix all of the ingredients, but some people might prefer to use their hands.

1 cup uncooked millet

¼ cup flaxseed oil

¼ cup powdered spirulina

1 tablespoon soy sauce, tamari, or Braggs Liquid Aminos

Let the millet sit uncovered after cooking for about 10 minutes so it dries out some, then transfer it to a large bowl. Add the flaxseed oil and, using a large fork, mix well to coat the millet. Little by little, add the spirulina, using the fork to mix. Add the soy sauce, mixing well until the millet is bright green.

SERVES 2 TO 4

Y Hippie Carrot Cake Z

What do hippies eat?

Granola, whole-wheat bread, sprouts, and carrot cake, of course!

2¼ cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice or ground allspice

1 teaspoon baking powder

1 teaspoon salt

Egg replacer equivalent of 3 eggs, already prepared ¾ cup firmly packed dark brown sugar ¾ cup granulated sugar

1 teaspoon vanilla extract

1 cup safflower oil or canola oil

2 cups peeled and finely grated carrots

One 14-ounce can crushed pineapple, drained 1 cup shredded dried coconut ½ cup chopped walnuts ¼ cup raisins

Preheat the oven to 350°F. Grease two 9-inch round cake pans with vegetable oil and set aside. In a large bowl, place the flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt and mix well. In a medium bowl, place the egg replacer, brown sugar, and granulated sugar and mix with an electric mixer until creamy. Stir in the vanilla, then stir in the safflower oil. Pour the wet ingredients into the dry ingredients and mix together well. Stir in the carrots, pineapple, coconut, walnuts, and raisins. Pour the batter into the cake pans. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean. Allow the cakes to cool on a wire rack. When completely cool, spread a layer of frosting on the top of one of the cakes, then place the other cake on top of the frosted cake. Spread a layer of frosting on top of the second cake and all around the sides of both cakes.

Y Faux Cream Cheese Icing Z

1 cup confectioners’ sugar One 8-ounce package vegan cream cheese, cold 1 teaspoon vanilla extract In a large bowl, using an electric mixer set on medium speed, break up the sugar to remove lumps, then add the cream cheese and vanilla and mix well.

SERVES 8 TO 12

Very Red Tomato

Adding a root vegetable like beets to a tomato soup mellows the tomatoes and deepens the color. Red is the color of the root chakra, so this soup is grounding. Red is also known to increase the appetite, so consider doubling the recipe!

2 large fresh beets, peeled and chopped

One 22-ounce can or jar tomato sauce 2 to 3 cups water, depending on desired consistency

Salt and freshly ground black pepper to taste

Tofu sour cream (optional), for serving In a large soup pot place the beets and tomato sauce, add the water and bring to a boil over high heat.

Reduce the heat to medium-low and cook for about 30 minutes, until the beets are soft.

Place the soup in the bowl of a food processor and blend until smooth (or use an immersion blender).

Transfer the soup back into the pot, add salt and pepper to taste, and reheat if necessary.

Ladle the soup into individual bowls and garnish with tofu sour cream, if desired.

SERVES 4 TO 6