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.


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


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


Pumpkin Mushroom & Leek Risotto

Asparagus and leek soup

Fennel, Leek & Mushroom Saute


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


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 Pasta with Golden Garlic

Portobellas Stuffed w/ Lemon Scented Quinoa and Arugula

Arugula and Goat Cheese Mashed Potatoes

Arugula and Goat Cheese Mashed Potatoes


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


Brocolli & leek risotto

Broccoli-Mushroom Casserole

Spicy Lemon Pepper Pasta with Broccoli

Broccoli soup with wild mushrooms


Chard, Cauliflower, & Olive Soup

Cauliflower-Tofu Bake

Penne with Caramelized Cauliflower

Green cauliflower gratin


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.