Raspberry Mousse Bars

I was so excited about it being my birth month that I have told every one, and I say it out loud at least ten times a day in my own home, which definitely tried the patience of my ever so patient Dan.  Honestly, how does he put up with me?  Maybe it's the desserts!

This recipe is a quick one and allows for a lot of variation.  Don't feel like you have to use the exact ingredients I use, these bars would be delicious with many kinds of berries and with a variety of nut crusts.  Get creative! Or just follow what I've written down, there's no shame in following something tried and true!

I have no idea what I'll do for my birthday on Saturday but it will definitely involve lots of delicious food, wonderful company, and great fun!

Raspberry Mousse Bars (makes one 9x9 or 8x11)
Crust:
2 C. Mixed nuts of your choice (I used pumpkin seeds, macadamia nuts, and almonds, all raw but you can roast them if you like)
2.5 T. Coconut Oil, melted
2-3 T. Palm Sugar
2 T. Flax meal (or substitute sesame seeds if you like them)

Raspberry Layer:
12 oz. package Berry Medley, thawed (Strawberries, Raspberries, Blueberries)
2 T. Dried Cherries
1/4-1/2 lb Firm Tofu (depends on how creamy you want it)
1 t. Vanilla
2-4 T. Palm Sugar (to taste)
2 T. Vegan Mayonaise
Dash Salt
2 T. Agar Agar Flakes (heaping)

Grease a 9x9 or 8x11 baking dish (or whatever dish you are using) and line with parchment paper.  Grease the top of the parchment paper a little too.

Crust:
1. Put everything in a food processor and process until it all sticks together and it a medium-coarse meal.
2. Press into your dish of choice firmly with your fingers.  Sprinkle with a little salt if you like (optional).

Raspberry Layer:
1. Put all ingredients in a high speed blender and blend thoroughly, very thoroughly.  You want all the seeds from the berries to be chopped up.  Scrape down the sides of the blender and run it a few times on high.
2. Transfer the mixture to a small saucepan and simmer for 5-10 minutes to allow the agar agar to dissolve. Stir often so it doesn't burn to the bottom.
3. Remove from heat and pour over the crust mixture.  Allow to cool slightly before putting it in the fridge to set.

Notes:This dessert is quick to make and can be made ahead.  It can also be frozen in single servings and eaten frozen or thawed. If you can't wait for this to set, or yours doesn't set for some reason I find that this is heavenly over vanilla ice cream! Keep covered in the fridge to keep it firm.  I don't expect this dessert to last long!

Happy February!- Triple Chocolate Truffle Torte

Tried to get a picture before it was completely eaten!

For a while now I have claimed the whole month of February as fair game for celebrating my birthday. Even though my actual birthday isn't until later in the month I find ways to celebrate all throughout February.  It's also rather convenient that with Valentines day also being in February there is plenty of chocolate for me...yum.

Dan and I don't celebrate Valentines day because we celebrate how much we love each other many times a year; whether it's a special dinner, a "date night," or just snuggling up to watch a movie. I get to be playfully demanding during my birth month and frequently use it as an excuse for slightly indulgent behavior. :P Dan is a very patient and understanding man, and he humors me the whole way.  How lucky an I?

Getting on to the deliciousness, you really should try this torte. It doesn't take a whole lot of effort, the ingredients are easy to find, and it is very rich and satisfying. If you are looking for a dessert that deserves the label "death by chocolate," look no further!

Triple Chocolate Truffle Torte  (Serves 12)
Crust:
1 C. Whole wheat flour
1/2 C. Vegan Butter or Vegan Shortening
1/2 t. Salt
1 T. White Vinegar
1t. Baking Powder
2 T. Cocoa powder
2 T. Agave (optional)

First Layer: (Mousse Layer)
1 pound Firm Tofu
10 ounces semisweet chocolate chips (or dark chocolate if you prefer)
1 t. Vanilla Extract
3 T. Maple Syrup

Second Layer:  (Ganache Layer)
3-4 Medium Avacadoes
2-4 T. Cocoa Powder
1 t. Vanilla Extract
1 t. Ground Cinnamon
1/4 C. Palm Sugar (or other granulated sweetener)
3 T. Water
Agave (to taste)


Make the Crust:
1. Preheat oven to 350 F. Mix all ingredients with your hands in a bowl until well combined.  Press crust into a greased or non stick spring form pan. Allow some crust to reach up the sides about 1 inch or so.
2. Bake for 15 minutes, remove from oven and allow to cool.

First Layer:
1. In a small sauce pan melt the chocolate chips (you can also use a microwave if you want to) over low heat stirring frequently so they do not burn. Once completely melted remove from heat, add maple syrup and vanilla and mix well.
2. In a blender place the tofu and the chocolate mixture and blend until very very smooth. Use a spatula to scrape down the sides and check for any remaining lumps of tofu.
3. Pour on top of (mostly) cool crust and spread it out so it's even. Place in fridge to cool while you prepare the Ganache Layer.

Second Layer:
1. Put all ingredients in blender and blend until very smooth. You may have to scrape down the sides with a spatula a few times but it's worth it! Keep in mind that granulated sweeteners may need additional time to dissolve so give the mixture an extra minute or two to set before the final tasting  to decide on the sweetness.
2. Pour and spread the second layer over the first.  Chill for 30 minutes before serving for best results.

Notes: There isn't much to say here other than the directions make this seem like it's going to take longer than it will. I made this in about 30 minutes.  The nice thing about this is that it's rich enough that you can eat/serve smaller servings so hopefully it will stick around longer! You can also freeze this if you like more of an ice cream cake consistency or if you want to make it ahead of time.

Happy February!

A close up of the layers.

Thai Pumpkin Coconut Soup

Happy Vegan MOFO everyone!

Now that fall is in full swing I'm totally into pumpkin, squash, and soup; preferably all together! This soup is one of my favorites and is frequently requested by dinner guests.  I make it several times during the fall and winter and the flavors never get old.  Don't be fooled though! This soup uses easy to find ingredients, is pretty quick to make,  and is in no way rocket science!

Thai Pumpkin Coconut Soup
16 C. Water
1 medium onion, very small dice
6 Boullion Cubes (I use Rapunzel brand, no salt added)
1 can coconut milk
1 T. Fresh Ginger, minced
1 Package Soft Tofu, cubed
1 Large Butternut squash, peeled and cut in bite size pieces (about 3 cups)
3 Large Sweet Potatoes, peeled and cut in bite size pieces (about 3 cups)
3 T. Soy Sauce
1 T. Salt
1/2 T. Pepper
1 t. Ground Cumin
1 T. Parsley
1 t. Dill
1 t. Basil
3 cloves of garlic, minced
Juice of one large lemon
1 t. Tumeric
1 t. Chili Powder
3-4 Generous handfuls of baby spinach, washed

Optional: (add at the end)
1-2 t. Thai Chili Sauce, or 1/2 t. Dried Chili Flakes, or 1-2 Fresh Red Chilies Sliced
2 t. Agave (add to level out the spice if needed)
Juice of 1-2 Limes (if you like extra citrus flavor)

1. In a large stockpot saute the garlic and the onions in olive oil until the onions are translucent and the garlic lightly golden.
2. Add the water and the bouillon cubes.  While the bullion cubes are disintegrating in the water cut the squash and the potatoes and add them to the stock pot.  Bring to a boil and after 7-8 minutes check on the potatoes and squash.  When they are cooked reduce the heat to low and add all of the other ingredients except the tofu and the spinach.
3. Shortly before you want to serve the soup add the tofu cubes and allow them to warm through.  Add the spinach and stir.  Allow the spinach to wilt.  Serve immediately.  Enjoy!

Notes: This soup makes excellent leftovers and is good with or without bread. The spinach doesn't get weird even after a few days. This soup can also be frozen (without the spinach and tofu).  Experiment with the spices and don't be shy about trying more or less of the flavors you like!  This soup is about bold flavors, so don't be shy!

Banh- Mi (Vietnamese Sandwiches)

So I have a confession to make.  Its beyond too hot to cook today, the same thing happened yesterday.  But today I wanted to make something refreshing and ethnic.  Something very non- American.  Ladies and gents, allow me to introduce the Banh- Mi.  Its gloriously simple, packed full of flavor, and has very little cooking involved.

But first let me just say that this sandwich is customarily not vegetarian although it is really delicious anyway.  I choose to top it with cucumber although other vegetables such as carrots and pretty much anything yummy and crunchy is suitable. Another common topping is mayonnaise, which is great but I couldn't resist putting my own twist on that as well.

Garlic- Avocado Mayo
1 ripe avacado
3-4 T. Vegan Mayonnaise
2-4 Cloves of garlic, minced
Juice of one lime
Salt and Pepper to taste

1. In a small bowl roughly mash the avocado.

2. Add all the other ingredients and combine well.

Keeps well in the fridge in a sealed container.  To keep it from browning add the avocado pit to the container.  Also makes an excellent spread for breads.

Banh- Mi Tofu

1 pkg of firm tofu, cut in 8 slices
1/4 C. Olive Oil
2 cloves garlic, minced
5 T. Soy sauce
2 t. Salt
2 t. Pepper
1 T. Sesame oil
1t. Dijon mustard
Juice of one lemon (about 2T.)

1. Place all ingredients except tofu into a large zip-lock baggy or seal-able container. Combine well.

2. Add tofu to marinade and allow to sit for a few hours or preferably overnight.  Shake up the container every once in a while to make sure all the tofu is being soaked by the marinade.

3. Preheat oven to 350 degrees F.  Put tofu on a cookie sheet.  Brush the top of the tofu with the marinade and bake for 5-10 minutes.  Flip tofu, brush other side with marinade and bake for another 5-10 minutes or until each side is slightly browned.

Finished Sandwiches!

I used burger buns for my sandwich but you could use some kind of rustic more traditional sandwich bread if you prefer.  I spread a generous amount of the mayo on the top piece of bread. Also I chose to keep it simple and just use sliced cucumbers as my topping since the mayo and tofu had so much flavor to it. Feel free to try other veggies like shredded carrots, sprouts, daikon, or any fresh herbs.  As an added bonus I toasted my bread so it wouldn't get soggy and it added a nice crunch and mouth feel to the overall sandwich.

This sandwich is pretty quick and super easy.  Don't fret if you don't have one of the ingredients for the marinade, just substitute something close. If you don't like mayo you can use hummus, or a bean dip instead.  It may be less traditional but it's still super tasty!