I had a carton of tofu in the fridge and wasn’t sure what to do with it until I stumbled upon this recipe.
It’s a fantastically simple chocolate mousse dessert with minimal ingredients and tastes amazingly rich. You’d never believe that it contains tofu and NO eggs or cream. If you love rich chocolate desserts, this really is a ‘must try’ even if you are not vegan. The other big bonus is that it contains no raw eggs.
Technically it does not set to a mousse-like consistency but the consistency is very pleasant and thick; just the way a cold chocolate dessert should be.
1x 12 ounce package of silken tofu (I used ‘firm’)
10 oz milk or dark chocolate (check that it is dairy free if you are making it for someone who is vegan)
3 tsbp maple syrup (I used 2tbsp as I used milk chocolate which was sweet enough)
1tsp vanilla essence (optional)
Melt the chocolate in a double boiler or the microwave.
Blend tofu (preferably at room temperature) in food processor, blender, or with hand mixer until just smooth.
Scrape the melted chocolate into the food processor with the tofu and continue blending, add maple syrup and vanilla and process until creamy.
Pour into individual serving glasses or one large bowl and refrigerate until set.
I finished mine off with a grating of white chocolate but it would be gorgeous with something like chocolate curls or fresh raspberries, strawberries or mandarin segments.
Like the mutabbel in the previous post this hummus was fantastically easy to make and there really is no excuse for buying it ready bought! I followed this recipe as a guide and will certainly make this again and again… and again! It’s delicious with almost anything dipped in it; bread, pizza, carrot sticks or other crudites, even french fries!
1 tin chick peas, drained
1/2 teaspoon or so of minced garlic
1/2 teaspoon of salt (to taste)
2 tablespoons vegetable oil
Juice of half a lemon
Throw all the ingredients into the food processor and WHIZZZ!
I garnished mine with a drizzle of olive oil and a sprinkling of sumac.
The spices used in this curry are very basic but the flavours really work. It is not a ‘wet’ curry but more of a rustic and dry curry. You can use fresh or frozen okra – the okra I have used here was frozen. I rinsed the ice crystals off the okra before cooking.
1lb (I used a 400g bag) okra
2 medium onions, chopped
3 medium fresh tomatoes, diced
1 fresh chilli, left whole
1 teaspoon powdered turmeric
powdered chilli according to your palate, I use 1/8 teaspoon
1 teaspoon salt
Fry the onion until soft and then add the tomato.
Next add the spices and chilli and fry for a further few minutes.
Add the okra and half a cup of water, cover and leave to simmer for about 30 minutes.
Be careful not to overcook the okra, it is best served with a bit of ‘bite’ rather than leaving it to go soft and gluey.
I served this with vegetable paratha, and potato bhaji.