Vegan Lunch + Dessert
These delicious, miniature chocolate mousse cups highlight a surprising and obscure ingredient: aquafaba, or the liquid from a can of chickpeas. Aquafaba is a rather newly discovered ingredient and is being used in recipes for mousse as well as in bakery items like macaroons and cookies, and even meringue. One cup of aquafaba provides a whopping ten calories, which can drastically decrease the caloric density in many recipes, especially when used as a substitution for the egg yolks and heavy whipping cream upon which most mousse recipes rely.
After mixing together the three ingredients for this recipe, it’s simple to pour it into small, single-serve Mason jars and refrigerate for an on-the-go treat. It also pairs deliciously with homemade coconut whipped cream for a rich and filling dessert. This recipe is naturally (and undetectably) free of dairy, gluten, egg, and soy, rendering it an indulgent yet healthy recipe for anyone with specific dietary needs or preferences. So the next time you think about tossing the leftover juice from a can of chickpeas, think again!
Vegan Chocolate Mousse with Coconut Whipped Cream
AS SPRING AND SUMMER DRAW NEAR, I FIND MY SELF CRAVING THE FRUITS OF THOSE SEASONS
Mangoes, berries, avocados, and watermelon all become abundant, sweet, and juicy. I’m the type of person who could snack on fruits all day long, so it’s no surprise that I jump on opportunities to incorporate them as the staple ingredients of a recipe. This fruity quinoa salad is light, refreshing, tangy, and sweet, which makes it the perfect entreé for a picnic as far as I’m concerned! Easily packed into Mason jars or other to-go containers that fit neatly into your cooler, this recipe doesn’t require additional cooking or heating upon arrival at your destination.
