Skip to content

Dark Chocolate Mousse



This is what your cup will look like after you make it….gone!


1 (12.3-ounce) package silken tofu, drained
3 ounces high quality bittersweet chocolate, finely chopped
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1/2 cup almond milk
2 tsp. vanilla
6 Tablespoons superfine sugar


Put the chopped chocolate, cocoa powder, in a double-boiler and melt until smooth.  Add in 1/2 cup almond milk, sugar, and vanilla. Stir until combined then remove from heat.  Puree the tofu in a food processor or blender until smooth.  Add the chocolate mixture to the tofu and puree until well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.  Top with fresh raspberries or strawberries and serve.

Yield: 5 servings (serving size 1/2 cup of mousse)


Beet Burgers


These Beet Burgers from Colleen Patrick-Goudreau’s cookbook, “Color Me Vegan” have become a staple in my house.  They are great because it’s a one bowl operation, you can bake them all off at once, and then I freeze them individually so that I can just pull them out for a quick lunch when I need something fast.


2 cups grated beets

1 & 1/2 cups cooked quinoa or farro

1 cup toasted sunflower seeds

1/2 cup toasted sesame seeds

1/2 cup minced onion

1/2 cup bread crumbs

1/4 cup oil

3 tbsp whole wheat flour

3 tbsp finely chopped fresh parsley (or, in our case, celery leaves)

4 cloves garlic, finely chopped

2-3 tbsp tamari soy sauce

1/4 teaspoon cayenne pepper, or to taste

salt, to taste


Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  You should be able to make the burgers into shape without them falling apart, but if they do then add more flour so that they stick.  I like to take either a round measuring up or a biscuit cutter and press the beet burger mixture into it.  Bake the burgers for 25 minutes, flipping them half-way through.

These burgers freeze really well.  Once they cool place them in individual sandwich bags and then you can just pull them out one at a time, fry them up in a little olive oil, and you have yourself a yummy lunch!

Suggested Toppings:  Fresh slices of avocado, vegan mayo, vegan cheese, homemade ketchup, or my favorite:  Miso Mayo (should be available at Whole Foods).

Coconut Rice Pudding


A great way to use up extra cooked rice, satisfy that comfort food craving, and use mom’s old parfait glasses.

1 1/2 cooked rice*

1/3 c. finely shredded coconut

13.5 oz. can of light coconut milk

1 1/2 tsp. vanilla

1 Tbsp. chia seeds

2 Tbsp. agave nectar (or to taste)

1/4 tsp. cinnamon (or to taste)

1 cup of fresh strawberries, chopped

* I used basmati but if you really want a nice chewy texture use arborio

Add all ingredients with the exception of the strawberries into a pan on the stove and mix together on med-low heat for about 15 minutes, stirring occasionally until there is a nice pudding-like consistency and rice is tender.

Serve hot or cold with chopped strawberries.