Posts Tagged ‘avocado’

Vegan Chocolate Mousse

I plan to keep this post short and sweet, much like this recipe. It may sound a bit bizarre and hard to believe, but you really need to trust me and make it yourself.

After making some no-bake cookies for Mark in the afternoon yesterday (recipe coming soon), I was having a major sweet craving last night. Since I try not to keep too many sweets in the house for myself, I was feeling a bit bummed out that I couldn’t satisfy my sweet-tooth. I have seen many takes on vegan mousse that involved silken tofu, but I don’t really love tofu since it often bothers my tummy and I wanted to play around with the two very ripe avocados in my fridge that needed to get eaten up.

This mousse is so creamy, it is unbelievable that there is no dairy in there. It is decadent, rich and so satisfying. I was actually dancing around the kitchen and swearing with the spoon hanging out of my mouth on the first bite, I couldn’t get over how delicious it is. This mousse is naturally gluten-free, vegan and raw, it takes only 4 ingredients and you can make it in less than 5 minutes, so you can enjoy every last bite of it, guilt-free.

If it needs a bit more moisture when blending, try adding a little splash of almond or soy milk. You could also play around with adding peanut butter, chunks of your favorite chocolate bar, or simply just topping the mousse with your favorite vegan whipped topping and/or fresh berries. You could also play with adding in a dash of cinnamon or even cayenne for an extra little kick!

Now I need to do a little research about avocado fudge, a fellow food-loving friend, Kate, mentioned it to me on Facebook last night after I was carrying on about how amazing this was.

Vegan Chocolate Mousse
serves 2

2 ripe avocados, pitted and chopped into large chunks*
1/2 cup organic fair trade baking cocoa
1/2 cup agave nectar (you could also use maple syrup or honey)
2 teaspoons organic vanilla

Add all of the ingredients to a food processor or heavy-duty blender, process until smooth and creamy. Serve immediately or refrigerate and serve cold.

*your avocados need to be very ripe and very soft to be able to get that just right smooth silky texture.


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Southwest Rice Salad

I came across this recipe a week or so ago while browsing on the Epicurious iPhone app (which I am obsessed with) and couldn’t wait to try out my version of it. I changed a few things around like using brown rice instead of white and I added some things that weren’t in the original recipe (the beans, banana pepper, green zucchini, etc). Also, considering the corn that we got at the farmers market this week was still very small and a bit early in the season, we didn’t have a lot of it in the dish. Later in the season, that part of the dish will be even better, so we will for sure have to make this again when the corn is tastier. I was very excited though, that we did get to include the first banana pepper of the season from our garden to add a little heat on top of the poblano that was already in there. I made a bit larger of a serving that what the recipe called for, so we could eat it for lunches throughout the week. For a side dish at one meal, you could probably get away with just making 1 cup of rice.

We decided to cook up the corn and other veggies on the grill, which we were already heating up, so we could get some of that lovely smokey grill taste in the dish. You could easily cook the veggies in a non-stick skillet over a medium heat on the stove top if that is easier. This dish was light and refreshing and was the perfect side to the pork steaks from Sojourner Farms that we were cooking up. It had a very subtle spicy kick from the peppers and a great bright flavor from the lime.

Southwest Rice Salad

Southwest Rice Salad
serves at least 8 as a side dish, less if you are serving it as your main entree
adapted from Bon Appétit

2 cups long-grain organic brown rice
1/3 cup fresh lime juice
4 tablespoons olive oil, divided
1 garlic clove, minced
1 1/2 cups fresh corn kernels (cut from 2 or ears) or frozen corn kernels, thawed
1 large fresh poblano pepper, diced
1 seeded spicy banana pepper, diced
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 avocado, halved, peeled, diced
1 cup of canned organic black beans, drained and rinsed
3/4 cup thinly sliced green onions
3/4 cup chopped fresh cilantro
freshly ground black pepper

Cook rice until just tender, follow directions on the package. Ours cooked for 50 minutes. Drain and rinse in cold water. Drain again. Meanwhile, whisk lime juice, garlic and 3 tablespoons of olive oil in small bowl. Season dressing to taste with salt and pepper.

Start your grill and get it to a medium-high temperature. Wrap the ears of corn in foil and place them on the grill. Toss the peppers, squash and zucchini with 1 tablespoon of olive oil and add to a grill pan. Sprinkle with salt and pepper. Place the grill pan on the medium-high grill. Cook the corn until it is done, approximately 10-15 minutes, cut off the cob once done and slightly cooled. Sauté the vegetables until they are just tender and starting to brown up a little, 15-20 minutes; scrape into a large serving bowl. Add rice, beans, green onions, cilantro, and dressing; toss to coat, top with avocado. Season with salt and pepper.

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This is my idea of “fast food”. When I have a long, busy day and I am not getting home until late, I don’t crave take out, a drive thru or a restaurant – I want my home, my kitchen and my ingredients. I have been known to come home from a very busy day and whip together a full on pasta dish with fresh veggies and things I have in the pantry. This recipe is something I threw together randomly, last week after my Thursday night yoga class with things I had on hand and it was so good I went for it again this week. I don’t get home until almost 9pm on Thursdays, so after a long work day and a 90 minute yoga practice I want something light, tasty and quick.

Since avocados are in season right now, I have been buying a few every time I go to the market since I could eat them daily. The last time I made this salad I had some leftover dried great Northern beans that I had soaked for a soup I had made and they were even better than the canned beans I used this time. Unfortunately, for as much as I prefer dried beans over canned, they are just not as quick to prepare and therefore not ready on the drop of a dime. Any white bean will do for this recipe, great Northern, cannellini, navy or even lima beans.

This salad is light, refreshing, adequately filling and it has the perfect balance of crunch and creaminess. I had a small piece of toast on the side. This makes a great main course dish or a it can be substituted for your typical green salad.

White Bean and Avocado Salad
serves 2-4 (depending on how you are serving it)

1 can of white beans (15.5 ounces) cannellini, great Northern, etc
1 avocado diced
1 handful of cilantro, chopped
4 or 5 green onions, chopped
juice from 1/2 lime
fresh ground pepper
2 T olive oil
handful grape tomatoes, halved

Drain and rinse the beans. Place the beans, tomatoes, avocado, green onions and cilantro into a mixing bowl. Drizzle with the olive oil and lime juice, season to taste with salt and pepper. Gently toss until combined. Don’t worry if the avocado starts to mash-up a bit, mine did this time as the avocado was very ripe, it still tastes delicious. Serve immediately as main dish or side dish. Refrigerate leftovers.

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