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Monday 3-14-11 Non Dairy Chocolate Mousse March 14, 2011

Filed under: Uncategorized — chefveggi @ 8:49 pm

Well last Friday I presented at the MI Home and Garden Show and I have to tell you it was a fun event.  It wasn’t very crowded so I was able to give my cooking demo and then  mosy around the show.  I talked to many people and all it seemed were very much interested in healthy cooking.  Woo hoo for me!  I did decide to chand the name of  my tofu chocolate mousse to non dairy chocolate mousse.  No one guessed that it had tofu as the main ingredient.  I usually do not like to mix tofu and sugar together but this mousse is oh so smooth and creamy that I am making an exception.  I am giving you the recipe and hope that your family likes it as much as mine does.  But remember shhhh do not let anyone know the secret ingredient.

Non Dairy Chocolate Mousse

Serves:  6

1-12 ounce container silken tofu ( I use the mori- nu brand.  It is usually found on the shelf by the Asian food products. )

8 ounces of your best quality non dairy chocolate chips, melted  ( Trader Joe’s are non dairy. )

4-6 Tablespoons chocolate soymilk ( If you like it creamy add the 6 Tablespoons. )

1 Tablespoon vanilla

Fresh fruit or non dairy whipped topping

In a food processor puree the tofu until smooth and creamy.  Add the melted chocolate chips, 4 Tablespoons soymilk and the vanilla.  Puree until smooth and creamy.  Taste , if want a sweeter mousse add another 2 Tablespoons soymilk and puree.  Scrape into a pretty white serving bowl and cover with plastic wrap.  Refrigerate until cold or eat immediately.  Serve with fresh fruit or non dairy whipped topping.


MI Home and Garden Show March 9, 2011

Filed under: Uncategorized — chefveggi @ 3:56 pm

On Friday March 11th I will be a guest presenter at the MI Home and Garden Show at the Pontiac Silverdome.  I will  be “cooking” not really since everything will be raw but I will be teaching  how to make a wonderful cherry tomato veggie soup, rolled collards stuffed with hummus, cukes and carrots and for the yummy dessert a rich and sinful tofu chocolate mousse.  If you have no plans for Friday stop  by and say hi I will be the girl in chef’s white with the mike on her head!  My show times will be 2:00, 4:00, 6:00 and 8:00 would love to see you.


thinking of spring vegetable soup March 7, 2011

Filed under: Uncategorized — chefveggi @ 6:18 pm

Today outside looks very sunny but cold so I thought a nice pot of steaming” thinking of spring veggie soup” was just what the good DR. ordered.

This is very easy to put together and you can use whatever veggies you have on hand.  Sub leeks for onions if you have an old leek laying around the fridge starting to turn.   If you have some fennel throw that in the pot.  Most vegetables will work.  Not so sure about beets though might turn the soup a reddish color but if you don’t mind then go ahead and add the beets!

2 Tablespoons evo ( extra virgin olive oil )

1 zuchinni, scrubbed, washed and diced medium

1 small onion, washed and diced small

2 small yukon gold potatoes, washed,  scrubbed, not peeled and diced medium

2-3 carrots, scrubbed, washed, not peeled,  sliced medium

2 stalks celery, washed and sliced medium

1 cup fresh green beans, washed, root end snapped off, pointy end left on and cut into 1/2 inch pieces

1/2 bulb fennel, washed, cut in half and thinly sliced

1 teaspoon salt, kosher salt or sea salt

1 cup chopped tomatoes, canned or fresh

1 16 ounce can cannellini beans, rinsed ( to remove the salt )

optional:  1/2 small head savoy cabbage, washed and thinly sliced

4-6 cups vegetable stock ( I like the organic pacific brand tastes wonderful. )

Salt and pepper to taste

In a large soup pot heat on medium for 1-2 minutes then add 2 Tablespoons extra virgin olive oil.  Add zuchinni,  onions, yukon gold potatoes, carrots, celery, green beans and fennel.  Sprinkle in 1 teaspoon kosher salt or sea salt.  Saute for 4-5 minutes.  Stirring occasionally ( you don’t want the vegetables to brown ).  Add the tomatoes, cannellini beans and cabbage if you are using.  Mix together.  Add the broth and bring to a boil.  Turn down to a slow simmer ( just a little bubble ) and cover.  Let everything cook for 45 minutes to 1 hour.  Taste and adjust with salt and pepper and cook 10 minutes longer.

I like to puree half and mix back together it gives the soup nice texture and adds a creaminess to it with no cream.

Can also be doubled.

This is my son Zach’s favorite soup he can eat almost the entire pot by himself!