Vegan Chocolate Orange Mousse Recipe

The perfect summer dessert and easy too! I got the idea of making a mousse with silken tofu from 101 cookbooks’ Amaretto-spiked Chocolate Mousse Recipe. I changed it to fit my taste, I love chocolate with orange.

I found the amount of chocolate in her recipe to be a little rich for me. This time I used a whole dark chocolate bar that you would normally eat. Of course you can use any chocolate that you love!

Vegan Chocolate Orange Mousse - serves 4

  • 1 box Mori-Nu, Tofu, silken extra firm
  • 1 Dark Chocolate Bar sweetened (3.5 ounces or 100g) or about 3/4 cup chocolate chips
  • 1 1/2 Tbl. Maple Syrup – use more or less depending on how you would like it
  • 2 Tbl. Grand Marnier, Triple Sec, or other orange liquor
  • 1/4 t. vanilla
  • optional 1/8 t. orange flavor or fresh grated orange rind

Break up chocolate in a double boiler (or non-stick pan, but you have to watch it closer) on low heat.

Put all other ingredients in the food processer and blend until creamy. You will need to stop and scrape the bowl a few times. This will insure that it will be smooth.

Once the chocolate is melted, add to the food processer and blend some more.

Put in a big bowl or individual serving glasses. Refrigerate for at lest 1 hour .

Serve and surprise your friends with the secret ingredient after they taste it.

Nutritional Info - does not include liquor or flavorings
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 170.6
  • Total Fat: 8.0 g
  • Cholesterol: 1.0 mg
  • Sodium: 54.8 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 7.3 g

Vegetarian Fried Rice

You could make this a vegan recipe buy leaving out the eggs. You should be able to find some good ones at your market that are free range and haven’t been fed any antibiotics.

On the farm tour we went on a month or so ago, we saw some true free range chickens fertilizing the fields for the organic veggies that would be grown there later in the year. What a great way to recycle!

Vegetarian Fried Rice

Serves 2

  • 2 cups long grain brown rice – use leftover rice cold from the fridge
  • 2 heirloom carrots cut in small pieces (I used one burgundy and one yellow)
  • Handful of fresh green beans, ends trimmed cut in small pieces
  • 1/4 cup chopped bell pepper (I used red and green)
  • 1/2 onion minced (sweet onion is always good)
  • 1 clove garlic minced (or use 1 cube Trader Joe’s frozen garlic)
  • 1t ginger minced
  • 2 eggs beaten
  • 1 handful pea (frozen or fresh)
  • 2 Tbl. soy sauce (low sodium)
  • 1/2 cup veggie broth or filtered water
  • optional: 3Tbl. soy ginger sauce (I used whole food’s brand)

In a large non-stick pan heat up a few Tbls of water and add onion once pan is hot. Once the onion are translucent add garlic and pepper cook for about 3 minutes more.

Then add carrots, green beans, ginger and the rest of the broth/water. Cover and let veggies steam over medium heat for 3-5 minutes.

Uncover and let almost all of the water cook off, push veggies to form an outer circle around the pan. This is so you can cook the eggs in the middle.

Add eggs and keep stirring them until almost done. Some will get into the veggies, but don’t worry about that – you’re going to mix everything up in just a minute anyhow.

Add soy sauce (and soy ginger sauce if using) and mix the egg into the vegetables. Add the pre-made rice. Cook until rice is warm making sure all ingredients are mixed well.

I served with some grilled thai marinated tofu.

Calories 411.9
Total Fat 7.3 g
Saturated Fat 2.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 2.6 g
Cholesterol 212.5 mg
Sodium 769.1 mg
Potassium 741.8 mg
Total Carbohydrate 71.1 g
Dietary Fiber 10.7 g
Sugars 6.1 g
Protein 17.0 g

Vegan Slow Cooker Lentil Chard Soup Recipe

Slow Cooker Thursday

It’s slow cooker Thursday!
See other great recipes at Diary of a SAHM

Adapted from Fresh from the Vegetarian Slow Cooker

I would have never put chard in this without her recipe!

Slow Cooker Vegan Lentil Soup – 4 large servings

  • 1.5 cups uncooked Lentils
  • 1 Onions chopped
  • 3 cloves Garlic minced
  • 2 Carrots cut into medium irregular chunks
  • 6 cups water (filtered is best)
  • 3 Tbl Veggie Broth Concentrate (I used chicken-less flavor by Better than Bullion)
  • 2 tsp oregano
  • 1 bay leaf
  • 6 large leaves of Swiss Chard cut into ribbons
  • 2 Tb of fresh herbs

Turn your slow cooker on high and add onion and garlic while you get the other ingredients ready.
Cut carrots, add them and the lentils. Follow with the water and veggie broth concentrate. You could easily substitute real veggie broth for the water and leave out the concentrate. You could even use plain water and add some salt. Add oregano and bay leaf.

Set slow cooker on low and go away for about 8 hours.

Come home, and prepare the chard. Roll the leaves up and slice into thin ribbons. Mine were a little large and next time i would cut them in half as well.

Boil some water with a little salt in it and cook the chard for 5 minutes. This helps take any bitterness out, which is great for greens haters you are trying to convert. You could leave out this step and throw the chard in the slow cooker and cook until the chard is tender – probably 5 – 10 minutes.

Add boiled chard and a handful of fresh herbs that you have minced. I went to my herb pots and brought back bits of these: winter savory, marjoram, lime thyme, tarragon, and oregano. Cook for another 5 minutes and then dinner is ready! Salt and pepper to your taste.

Nutritional Info from Sparkpeople’s recipe calculator

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 224.6
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 342.1 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 14.7 g
  • Protein: 15.5 g

Fresh from the Market Menu Monday-part 2

You too can participate in Menu Plan Monday, just go over to I’m an Organizing Junkie and add your menu to Mr. Linky – or just look at everyone else’s menus.

Dandelions

Curried Red Lentil Soup with Dandelion Greens

Dandelion Green Gumbo with Good Thyme Rice

Salad of Dandelion and Fresh Goat Cheese

Warm New Potato & Dandelion Greens Salad

Bittersweet Salad with Apples and Dandelion Greens

Kale

Marmalade Tofu with Kale and Lemon Pearl Couscous

Pan Fried Tofu, Kale, and Stir-Fried Noodles

North African Chickpea and Kale Soup

Polenta Lasagna with Portabellas and Kale

Leeks

Pumpkin Mushroom & Leek Risotto

Asparagus and leek soup

Fennel, Leek & Mushroom Saute

Radicchio

Summer Orzo with Radicchio

Grilled radicchio salad with sherry-mustard dressing

Mango-radicchio caprese with basil vinaigrette

Baked Radicchio and Mozzarella Pasta

Radicchio and Orange Salad

Radish

Potato Salad w/ wild radish greens

Lentil, Radish and Spinach Stuffed Pita with Shredded Carrot Salad

Chickpea Radish Hors d’Oeuvres

Fresh from the Market Menu Monday-part 1

You too can participate in Menu Plan Monday, just go over to I’m an Organizing Junkie and add your menu to Mr. Linky – or just look at everyone else’s menus.

Cheryl was nice enough to take photos of my farmers market purchases. There was more produce than I could possibly cook this week, and I may have over bought as it is. But I’ll be looking for some recipes that I can use more than one of my veggies in.

More to come tomorrow.

Arugula

Arugula Pasta with Golden Garlic

Portobellas Stuffed w/ Lemon Scented Quinoa and Arugula

Arugula and Goat Cheese Mashed Potatoes

Arugula and Goat Cheese Mashed Potatoes

Asparagus

Gnocchi and Asparagus in Basil Mint Pesto

Asparagus and Mushroom Soup

Cedar Smoked Asparagus Soup

Bell Peppers

Red Bell Pepper and Sweet Potato Soup

Bell Pepper stuffed with Black eye pea filling

Pasta in Chili, Bell Pepper and Peanut Sauce

Pepper Grilled ‘Beef’ Over Mango Salad

Panang Tofu Souffle


Broccoli

Brocolli & leek risotto

Broccoli-Mushroom Casserole

Spicy Lemon Pepper Pasta with Broccoli

Broccoli soup with wild mushrooms

Cauliflower

Chard, Cauliflower, & Olive Soup

Cauliflower-Tofu Bake

Penne with Caramelized Cauliflower

Green cauliflower gratin

Carrots

Miso Rice with Carrots, Peas and Grape Tomatoes

Spiced Carrot Gnocchi in Cream Sauce

Thai Carrot Soup

Raspberry, Carrot & Basil Smoothie

Vegan – Zesty Escabeche Soy Cutlets

I found a new blog that I have a crush on – Rockin’ The Stove. Not only was the recipe I made from there amazing, she is also from Durham like me! And I went to a new restaurant (Toast) per her recommendation and loved it.

First off, I had no idea what Escabeche was, but she gives a step by step recipe with pics here. From that alone I knew I must have it for dinner. I had some asparagus that needed to be cooked, and I hadn’t had any friends over for dinner this week. So that sealed my decision.

Not knowing what exactly I had made I looked up Escabecheon on Wikipedia and they said:

Escabeche (of Spanish origin or from Persian sikbag; “acid food”) refers to both a dish of poached or fried fish that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Peruvian Cuisine, Puerto Rican Cuisine, Mexican Cuisine, and popular in both Spanish cuisine and Provençal cuisine. It is usually served cold after marinating in a refrigerator overnight (or longer). The acid in the marinade is usually vinegar but can also include citrus juice. Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines.

So I guess it was a big faux pas that I had no pickled peppers to add. I just skipped it. At least I added the vinegar! Really I pretty much kept to the recipe exactly which is why I’m posting a link to her recipe. Plus, you really have to see her pictures of the dish.

I found another recipe at chef2chef for Vegetable Escabeche Dona Vito. It uses mushroom, cauliflower, green beans, carrots, and alot of different spices. I think I will try this one next time. Mostly so I can get the gist of escabeche.

It’s good to learn new things!

Vegan Heirloom Carrot Salad with Seared Oyster Mushrooms

Seared Oyster Mushrooms on Toast with Heirloom Carrot Salad

This was a yummy experiment. When I was looking up heirloom carrot recipes I came across Ms. Glaze’s Oyster Heirloom Carrot Salad with Warm Oyster Vinaigrette. I chose to make it vegetarian, and to substitute oyster mushrooms for the oysters, but that recipe was definitely my inspiration.

Heirloom Carrot Salad with Seared Oyster Mushrooms on Toast

2 servings

  • 3 Heirloom carrots (1 purple, 1 yellow and 1 orange)
  • 2 Handfuls lettuce (I used speckled lettuce)
  • 1/2 Shallot (I used a fresh one – it is spring after all!)
  • 2-3 Oyster mushrooms per person
  • 3 T. Orange champagne vinegar (From Trader Joe’s)
  • 2 – 3 T. Olive oil
  • Salt and Pepper to taste
  • toast rounds (I used fresh 9 grain bread and cut out leaf shapes with cookie cutters.)

First wash the lettuce and spin or drain on paper towels, tear into small pieces and set aside. Use a vegetable peeler on the carrots to make long thin strips. Steam them lightly.

Mince the shallot and add the champagne orange vinegar to it in a cup. Use a whisk and begin whisking while slowly adding the olive oil to create the shallot vinaigrette. Add salt and pepper to taste.

Heat some olive oil in a non-stick pan over medium heat, once it’s hot add the oyster mushrooms, turn over with tongs or a fork about 1 minute once the mushrooms have started to brown. Brown on other side and set aside. (You can drain on a paper towel if you it absorbed too much of the oil.) While the mushrooms are searing, toast the bread in the oven or toaster. I used a cookie cutter to make a leaf shape before toasting the bread. You could use any shape, or cut the toast in triangles.

Toss the lightly steamed carrots in the shallot vinaigrette. On the serving plate put the torn lettuce, then layer the carrots on top. Layout toast pieces and put mushrooms on top of the toast. Pour leftover dressing over lettuce. Put freshly cracked pepper over everything and a light dusting of kosher salt.

Enjoy as an appetizer or light summer meal.

Farmers Market Menu Monday

Last week I made some yummy stuff. This weekend was a dining out whirlwind that ended with leftovers for dinner on sunday. I still have more of the Sweet potato, white bean stew with greens and that’s what we’ll be eating tonight with a salad made of speckled lettuce that I got from the market. Its sign talked about it winning a slow food award, so I had to at least try it. It is beautiful!

This week I got less from the farmers market simply because I didn’t use everything up last week. I’m repeating some of the recipe links, but there are new ones in there as well.

Ingredients of the week and recipe ideas from some cool food blogs:

Baby beets with its greens:

Baby Turnips

Heirloom Carrots:

Cauliflower

Kohlrabi – you have to love a veggie that looks like a ufo:

Fennel

Golden Beets

Mushrooms (from Whole Foods):

  • Morels – not sure any ideas? I only got a handful to try
  • Shitake – miso soup or a stiry fry form all my left over veggies!

Strawberries:

Happy Monday!

You too can participate in Menu Plan Monday, just go over to I’m an Organizing Junkie and add your menu to Mr. Linky.

Grow your own lettuce

I’ve become fascinated with the resurgence of the Victory Garden. I think everyone has the idea that it would be nice to get your salad from your own backyard, patio, or balcony. And the truth is you can. And people long before us did it. In fact, there was a time our Grandmothers (or great grandmas) were encouraged to do it.

With all of us learning more about our food, we realize most of it comes from farther away than we thought. A friend of mine has frozen organic strawberries from Serbia! I’m sure I have something like that lurking in my freezer. Thinking only about organics, can lead you a long way from home.

At a farmers market you can usually get the best of both worlds – local and organic. But not everyone lives close to one. Most chain groceries are starting to label where the produce was grown. But some places have gotten in trouble for labeling non-organic food organic. Sometimes it’s nice to just know what you put in the food your are eating.

Before I sound like a seasoned gardener, let me tell you each year I try some new things in the garden. Sometimes they work, other times they don’t. But either way I learn something and have an excuse to spend more time outside.

Last year it was raised beds for the first time, and this year I’m adding a bunch of containers to allow me to plant more vining plants like sugar baby watermelon and round zucchini. Could I tell you which plants will make it to my table? Not really. I have a good idea, but sometimes it’s up to the squirrels or the bunnies to decide for me. I’m just a brave newbie, not a master gardener.

If I can manage to do it you certainly can. There are some great resources on the web and one of my favorites is You Grow Girl. There are great articles and tons of forums for any location or interest. There are even grow alongs where everyone agrees to grow a certain item and talk about it. The Garden Girl is a great source for how to videos and she is in an urban area to boot. She does more in her urban garden than I thought possible. It has inspired me to think of ways to better utilize the space I have.

At the very least you can grow a “salad bowl” in the smallest of spaces. Organic lettuce can be expensive and it goes bad quickly. Lettuce growing in a bowl is cute and you can cut 1/3 of the height of it, make a salad, and in a few weeks it’ll grow back and you’ll have some more! This will keep happening until it “bolts”, or tries to go to seed. Once this process starts the lettuce will be to bitter to eat. To delay this you may need to put it in the shade once the temperatures stay above 80 degrees, so the heat doesn’t trigger the bolting. This article from the Washington Post explains this more thoroughly and gives you some ideas on how to prolong your harvest.

You can either drill holes in an old wooden salad bowl (try thrift stores), or get a bowl shaped planter – they are shallow so you don’t need as much dirt. All dirt is not equal and you will need to go buy some potting soil.

At the store they will sell top soil, garden soil, etc – but potting soil is created to hold water a little better, because containers dry out faster than something that’s in the ground. So make sure your bag says potting soil. You can make your own if you want, here’s an article with soil recipes. And nowadays you can find organic potting soil even at Lowes or Home Depot.

You can get some mesclun seeds (A blend of different salad seeds mixed together) or other loose leaf lettuce. You can find these at any drugstore to gourmet online stores like Cook’s Garden. If you choose to order your seed, try to get a variety that is more heat tolerant like Red Sails. That’s the variety I’m trying this year in my raised beds. The Cook’s Garden lists the varieties by season.

So now that you have your pot, fill it with your potting mix. Liberally sprinkle your seeds in an even layer across the pot, then cover with a little more soil and water gently. You will need to keep the soil moist while you are waiting for the seeds to germinate. It took about 10 days before most of mine sprouted up, but it won’t be long till that will be my dinner. And there is nothing better than eating salad that you grew yourself.

Garlic Scapes and a Vegan Slow Cooker Recipe

Garlic Scapes – what?! They are the flowering stems from certain kinds of garlic, or at least that’s what I got from my googleing. I saw them at the Raleigh Farmers Market and had no idea what to do with them, so of course I bought them. This is green vegetable week at my house!

I chose to make Absorption Pasta with Scapes and Wild Mushrooms from Stephen Cooks. My changes were veggie not-chicken broth for the real chicken broth, half and half for the cream, and a mix of oyster, baby potabella, and shitake mushrooms. You can get the mushroom mix at Trader Joe’s and they are really tasty. You could substitute soy milk or unsweetened soy creamer if you can find it. Or in fact you could just use tofu sour cream and I bet it would come out nice.

The scapes are really a garnish for the pasta. You sear them after the mushrooms and they become pretty tender. At least the stems did, the flowers were woody and not as good in my opinion. I have some left over so I may make pesto out of the rest. The stems had a mouth fell like super thin asparagus, with a definite garlic flavor – but very mellow.

The other thing that was interesting about this dish is the fact you simmer the pasta in the broth, rather than boil it separately. It worked like a charm and was really good. In fact, I really liked this alot and will be making it again. My partner said it’s like fancy mac and cheese. From her that’s a huge compliment, she’s an 8 year old in a 40 year old body!

It’s slow cooker Thursday! I’ve fallen down on my slow cooker posting. So last night I went looking through my favorite slow cooker book Fresh from the Vegetarian Slow Cooker and found a recipe to make this morning. If you saw my menu plan Monday, one of the things that I bought at the farmers market was collard greens. Southern, full of vitamins, and tasty too, what more could you want? Those of you in different perts of the country could substitute kale, chard, or other greens.

I’m finding one of the best way to “hide” greens is to chop them and add into other dishes. For instance, chard was added to the pasta last night and no one knew until I told them. Spicy White Bean and Sweet Potato Stew with Collards seems like it’ll fit that bill as well.

Against the wishes of the recipe I added the collards in with everything else, so we’ll see if this shortcut is a good idea or a bad one once I get home. I’m hoping since they are fresh they will be less bitter. And I actually put the crockpot on high and l sauteed the onion, pepper, and garlic in there while I took a shower. I’ll update this post if it was a bad idea. (Added 5/9 – it seemed to do fine. It may have been a little less bitter if I waited, but I enjoyed it.)

Spicy White Bean and Sweet Potato Stew with Collards

Recipe By :Robin Robertson from Fresh from the Vegetarian Slow Cooker adapted by Susan of Fat Free Vegan

Serving Size : 6 (looks like more than that to me!)

1 Tb. olive oil – optional and not included in the nutritional values
1 medium yellow onion — chopped
1 small red bell pepper — seeded and chopped
2 cloves garlic — minced
1 pound sweet potatoes — peeled and cut into 1-in chunks
1 hot chili pepper — (optional)
1 teaspoon fresh ginger root — peeled and grated
1 14.5 oz can diced tomatoes — with juice
3 cups white beans, cooked — (cannelini or other, may use 2 cans)
1 teaspoon light brown sugar — or a natural sweetener
1/2 teaspoon ground allspice
1/4 teaspoon ground cumin
2 bay leaves
3 cups vegetable broth, fatfree
salt and pepper — to taste
2 cups collard greens — chopped

Heat a large non-stick skillet over medium heat. Add the onion, bell pepper, and garlic. Cover and cook, stirring often, until softened, about 5 minutes. Check often to prevent burning.

Transfer the mixture to a 4 to 6 quart slow cooker. Add the sweet potatoes, chile, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock; season with salt (if desired) and pepper, cover, and cook on Low for 4 to 6 hours.

Close to serving time, cook the collard greens in simmering water until they are tender. Stir them into the crock pot. Taste to adjust the seasonings. (At this point I added about the same amount of allspice and cumin as the directions called for –in other words, I used twice as much). Remove the bay leaves and serve.

Taste to adjust the seasonings. (At this point I added about the same amount of allspice and cumin as the directions called for –in other words, I used twice as much). Remove the bay leaves and serve.

Source:
“Fresh from the Vegetarian Slow Cooker”

Per serving: 219 Calories (kcal); 1g Total Fat; (3% calories from fat); 11g Protein; 44g Carbohydrate; 0mg Cholesterol; 23mg Sodium

NOTES : This stew is colorful and full flavored, thanks to a host of vegetables and seasonings. I like to cook the collard greens separately to avoid any bitter taste in the stew. Because sweet potatoes break down easily, it’s important not to cook this stew too long. For a mild, yet still flavorful, version, eliminate the hot chile.

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