- 1 readymade graham cracker pie crust (about 6-9 inches)
- 1 12-ounce package extra-firm silken tofu
- 1/4 cup processed coco powder
- 1/4 cup granulated sugar
- 2 tbsp light corn syrup
- 6 ounces semisweet chocolate chips
- pinch of salt
- 1 small piece of chocolate (milk or dark) (for decoration)
- Drain any excess liquid from the tofu before adding it to a blender along with the cocoa powder, sugar, corn syrup, vanilla extract, and salt. Blend these ingredients until a completely smooth batter is created.
- Melt the chocolate chips in a microwave for 1 minute. Stir the chocolate until all of the pieces melt.
- Pour the melted chocolate into the tofu mixture and pulse for 1-2 minutes.
- Pour the batter into the readymade graham cracker crust and even out the top. Chill for at least 4-5 hours or overnight.
- When ready to serve, use a vegetable peeler to decorate the mousse with chocolate shavings. Serve immediately.
*Mousse can be refrigerated for 2-3 days.
**Mousse can be used on top of chocolate cakes or cupcakes, as shown below.
Serves 4 people.
- 2 fuji apples (peeled and sliced)
- 1 cup cherries (fresh or frozen)
- 1/4 cup all purpose flour
- 2 tsp cinnamon
- 1/2 cup brown sugar
- 1 1/2 cup Quick oats
- 1/2 tsp baking powder
- 1/4 cup apple juice (any type)
- 1 tsp lemon juice
- 1/4 cup crushed walnuts
- Preheat the oven to 350 degrees.
- Mix the apples, cherries, 1 teaspoon flour, 1 teaspoon cinnamon, the lemon and apple juice, and 1 tablespoon brown sugar in a large bowl.
- In a separate bowl, combine the remaining ingredients (including the leftover cinnamon, brown sugar, and flour) and mix well.
- In a greased baking pan, spread the second blend on top of the apple mixture. Cover with aluminum foil and bake for 1 hour at 350 degrees. **After 45 minutes, remove the aluminum foil and continue to bake for 15 more minutes.**
*Crumbles can be enjoyed with ice cream if desired.
**Peaches, strawberries, blueberries, apricots, and pears can be substituted in for cherries or apples.
Makes about 12 slices.
- 2 cups all purpose flour
- 1/4 cup milk (any type works)
- 1 teaspoon apple cider vinegar
- 1/2 cup sugar
- 1/2 cup oil (1/4 cup works)
- 2 mashed medium bananas (the riper, the better)
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup crushed walnuts
- 1 Packet Quakers Oatmeal “Maple and Brown Sugar” Flavor
- Mix the flour, sugar, baking soda, baking powder, salt, and oatmeal (uncooked) in a big bowl.
- In the same bowl, mix the mashed bananas, milk, vanilla extract, vinegar, and oil. Then, add the crushed walnuts and mix again.
- After mixing, pour batter into any (oiled) baking pan and place in oven heated to 350 degrees.
- Bake for 1 hour. Cool for 10 minutes and serve.
*Cake may be enjoyed warm or cold.
**If desired, 1/4 cup chocolate chips may be added.
Red Cabbage and Green Apple Salad
- 1/2 of a green apple, sliced into very thin pieces
- 1/2 cup red cabbage (shredded)
- 1/2 tsp agave syrup
- 1 tbsp Peanut Sauce*
- crushed peanuts (to taste)
- cilantro leaves (to taste)
- Arrange the cabbage and apple slices on a plate.
- Drizzle the agave syrup atop the apple slices.
- Drizzle the peanut sauce over the salad.
- Sprinkle the crushed peanuts and cilantro leaves on top of the salad (to taste) and serve.
*For Peanut Sauce:
- 2 tablespoon peanut butter
- 1/2 tsp seasme oil (any oil works)
- 1/2 tsp soy sauce
- 1 tsp sugar
- 1 tsp lemon juice
- 1/4 cup water
- salt and pepper (to taste)
Directions for Peanut Sauce: Mix everything together in a small bowl.
**Sauce can be refrigerated for up to a week.
***Green cabbage and red apple can be substituted for red cabbage and green apple.
- 1/2 cup sprouted* mung beans
- 1/2 cup red garbanzo beans [channa]
- 1 tbsp sprouted fenugreek seeds [methi – search for it in wikipedia]
- 1 tbsp fresh cilantro leaves
- 1 tbsp lemon juice (adjust to taste)
- salt and pepper (to taste)
- Mix everything together and serve.
*To sprout mung beans, garbanzo beans, and fenugreek, soak each separately overnight. Next, drain the remaining water using a strainer and let the beans, chickpeas, and fenugreek rest for one day. Refrigerate after all beans sprout. These sprouted beans may be refrigerated for 3-4 days.
- 3 cups all-purpose flour
- 1 cup almond meal (Trader Joe’s)
- 3/4 cup butter -0r- 3/4 cup oil
- 1 cup sliced almonds
- 1 cup sugar
- Preheat the oven to 375ºF
- Mix the butter and sugar together in a bowl until the sugar dissolves.
- Add all the other ingredients to the bowl and mix. (If mixture becomes dry, add a few drops of milk.)
- Using a tablespoon (I used a tablespoon, but any round shape works), create hemispheres and place them on a cookie sheet.
- Place the cookies in the oven for 10 minutes, and enjoy!
*Cookies can be served warm or cold.
**Cookies can be kept in air-tight containers for up to a week.