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Black Forest Mousse
We recently watched the entirely spellbinding series Wild Wild Country on Netflix and I won’t give too much away other than to say that Germany’s Black Forest
comes up so it should come as no surprise that the combination of
cherries and chocolate wouldn’t escape my mind over the past few days.
There are worse things.
Speaking of great food, check out our new e-book, Fun,
Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns,
Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE
it. We cover ten celebrations along with more than 70 previously
published and brand-spanking-new recipes – all vegan and gluten-free –
that are designed for everyone from beginning to more experienced cooks
to recreate in their own kitchens with ingredients that are easy to
access, helping you to live it up, vegan style. Whether you’re vegan or
omnivorous, whether you celebrate certain holidays or not, you will
find dozens of really fun, delicious and damn impressive recipes to
enjoy year-round, along with puns, historic lore, advice and so much
more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.
Black Forest Mousse
6 ounces slavery-free, vegan dark chocolate chips
4 tablespoons non-dairy milk
2 cups frozen cherries, thawed
1 (12.3 ounce) package firm silken tofu
1 cup cashews, soaked in water for one hour or more and drained (pieces or whole is fine)
1/3 cup pure maple syrup
2 teaspoons pure vanilla extract
¼ cup slavery-free vegan cocoa powder
Cherries and chocolate chips for garnish (optional)
Melt the chocolate chips and chocolate milk in a pan, stirring over medium-low heat until smooth.
Place drained cashews, silken tofu, frozen cherries, maple syrup,
vanilla extract, cocoa and melted chocolate in a blender or food
processor. Blend until smooth, about a minute. You might need to stop
occasionally and scrape down the sides.
Pour the mixture into a bowl and place in refrigerator for at least two
hours to allow mousse to firm up. When ready to serve, divide among
bowls and top with optional cherries and chocolate chips.
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