A Not so Guilty Pleasure

There are a few things that excite me in life. Anything free and stuff that tastes ridiculously better than it should. (OK, some other things make my pulse race too, but I don't have time to list them all).

I recently whipped up a concoction starting with tofu and ended up with one of the best chocolate mousses I've ever had. I would serve it for dessert with no caveats or apologies. It doesn't taste "almost" good, or pretty good "considering". It's just flat out good. My success encourages me to try some other flavor combinations. More to come.

Unapologetically Vegan Chocolate Mousse 

Serves 6

1 box Murin silken tofu (light, soft)

2 cups low-fat vanilla soy milk (or other flavor)

1 bag (11.5 ounces) chocolate chips (I used 60% semi-sweet Ghiradelli)

1 teaspoon vanilla

Small dash sea salt

Place the tofu in the container of the Vita-Mix. In a medium bowl combine the soy milk and chocolate. Microwave on high for 1 minute. Stir and repeat for another minute. The combination doesn't have to be homogeneous, you just want to melt the chocolate and the soy milk is a good medium in which to do that.

Add the chocolate mixture to the container along with the vanilla and salt. Cover and blend on medium speed until the color changes. This will also serve to whip some air into the mixture.

The mixture will be soupy at this point, but will set-up when chilled. Pour into individual serving glasses/bowls or one large bowl. Chill for several hours or preferably overnight.

The Ugly Duckling Gets His Due

You're probably thinking this looks a lot like the chocolate mousse I posted over a month ago. But it is a very different creature. This is chocolate coconut pudding and the secret is tofu. Before you stop reading, hear me out. If you are incredulous about the merits of tofu this is exactly the recipe to convert you. Yeah, yeah, heard that teaser before. What makes this dish different is that the tofu is there for consistency and body and it does a marvelous job of both. There is no beany, weird taste.

It makes a luscious, creamy pudding that takes about five minutes and is packed with protein. What's not to love?

Chocolate Coconut Pudding

Makes 4 cups

1 cup coconut milk

Dash of cinnamon (optional)

1/4 cup agave nectar

1/4 cup cocoa powder

1/8 teaspoon sea salt

1 12.3 ounce box Lite silken firm tofu, drained

1 teaspoon vanilla (or coconut extract if you want more punch)

Bring the coconut milk to a boil. Add the agave, cocoa and salt and bring back up to a boil. Whisk to combine.

Place the drained tofu in the container of the Vita-Mix. Add the cocoa mixture and the vanilla. Start on variable #1. Increase to #10, then high. Run for about a minute, using the tamper to get any stubborn cocoa from the sides.

Pour into a lidded container and chill for at least 2 hours.

Eat Your Veggies (But Only If They're Chocolate)

Want to get more vegetables and tofu in your diet? Can I interest you in a chocolate cupcake? Seriously. These cupcakes are made with avocado and soft silken tofu. There's no need to excuse these as a special-diet dessert before serving. They're just good.

I converted this recipe from one I found in Veg Times. The ingredients are the same, but I changed the technique to be Thor conducive.

There was about 3/4 cup of the frosting leftover after icing the cupcakes. I'm thinking it will be wonderful blended into milk for a morning beverage.

Glazed Chocolate-Avocado Cupcakes

Makes 9 cupcakes

1 1/2 cups flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

3/4 teaspoon

3/4 teaspoon salt

1 avocado, pitted and seeded

1 cup maple syrup

3/4 cup plain soy milk, or regular milk

1/3 cup canola oil

2 teaspoons vanilla extract

Glaze

1/4 block soft silken tofu (from 14-ounce container, drained and patted dry)

3 tablespoons maple syrup

1/2 teaspoon vanilla extract

1/4 teaspoon salt

4 ounces 60% bittersweet chocolate, melted

Preheat oven to 350 degrees. In a bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Place avocado, maple syrup, soy milk, canola oil and vanilla extract in the container of the Vita-mix. Variable speed #1, turn steadily to #10. Run until smooth, about 1 minute. Stop machine and add all of the dry ingredients. Variable speed on #1, using tamper necessary, blend until combined. Do not over mix or the glutens will activate and the cupcakes will be rubbery. Mix in any remaining dry ingredients by hand if stuck to the sides.

Using an ice cream scoop, portion out the batter into muffin tins lined with paper liners. Bake 25 minutes, or until tooth-pick inserted into center comes out with some crumbs attached. Cool.

To make Glaze: Blend tofu, maple syrup, vanilla and salt in food processor until smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to a bowl. Dip tops of cupcakes into glaze, pulling straight up from glaze to form peaks.