Cooking and Art

foodboners:

vegan dark chocolate pomegranate mousse!
1-3 ounce high quality dark chocolate bar (I used Scharffen Berger 62% Cacao), broken into pieces
1-12.3 oz package shelf-stable firm silken tofu (like Mori-Nu), cut into large chunks
1/4 cup pomegranate juice
1 tbsp. unsweetened cocoa powder
1 tbsp. agave nectar
Pomegranate seeds for garnish
____
Place chocolate bar pieces in a microwave-safe bowl and microwave at 20 second intervals until melted (stirring after each interval).
Combine tofu and pomegranate juice in a blender or food processor; process until smooth. Add cocoa powder, agave nectar, and melted chocolate and process until well-combined. Chill in refrigerator for 1 hour.
Put mousse in piping bag or, if you don’t have one, a zip-top plastic bag with a corner snipped off. Pipe into dessert cups and garnish with pomegranate seeds.

(source!) View high resolution

foodboners:

vegan dark chocolate pomegranate mousse!

  • 1-3 ounce high quality dark chocolate bar (I used Scharffen Berger 62% Cacao), broken into pieces
  • 1-12.3 oz package shelf-stable firm silken tofu (like Mori-Nu), cut into large chunks
  • 1/4 cup pomegranate juice
  • 1 tbsp. unsweetened cocoa powder
  • 1 tbsp. agave nectar
  • Pomegranate seeds for garnish
____
  1. Place chocolate bar pieces in a microwave-safe bowl and microwave at 20 second intervals until melted (stirring after each interval).
  2. Combine tofu and pomegranate juice in a blender or food processor; process until smooth. Add cocoa powder, agave nectar, and melted chocolate and process until well-combined. Chill in refrigerator for 1 hour.
  3. Put mousse in piping bag or, if you don’t have one, a zip-top plastic bag with a corner snipped off. Pipe into dessert cups and garnish with pomegranate seeds.

(source!)

(via foodphilia)

findvegan:

Tempeh Meatball Subs on homemade GF Rolls

findvegan:

Tempeh Meatball Subs on homemade GF Rolls

(Source: findvegan)

VEGAN CHOCOLATE MINT SMOOTHIE

hopelessvegan:

CHOCOLATE MINT GREEN SMOOTHIE

Ingredients

  • ½ avocado
  • ½ cup fresh baby spinach leaves
  • ¼ cup fresh mint leaves
  • ½ cup unsweetened soy milk
  • 2 heaping tbsp extra dark cocoa powder
  • 1 tbsp flaxseed meal
  • Small amount of vanilla extract

Garnish (optional)

  • Cacao nibs
  • Fresh mint leaves

INSTRUCTIONS

  1. Add all ingredients except cocoa, flaxseed and vanilla to your blender or food processor and process until smooth (a mini blender might not cut it here… spinach and mint leaves do take up a lot of room).
  2. Transfer half of that mixture into a separate container and reserve.
  3. Add the cocoa powder and flaxseed meal to what’s left in your blender or food processor and process until smooth.
  4. Pour half of that into a serving glass. Top with reserved mint mixture. Finish with the rest of the chocolate.
  5. Garnish with a dollop of plain yogurt, cacao nibs and mint leaves, if desired.

ENJOY :)

Serves One- About 200 calories per serve :)

Recipe adapted from http://thehealthyfoodie.com/

findvegan:

Low Fat Strawberry Swirled Cake, butterless caramel buttercream. 

findvegan:

Low Fat Strawberry Swirled Cake, butterless caramel buttercream. 

(Source: findvegan)

yackattack:

Berry Chia Pudding
This simple and easy chia seed pudding is chock full of berries, and not much else. Try it out for a delicious and healthy breakfast.
Get this recipe and more at Vegan Yack Attack! View high resolution

yackattack:

Berry Chia Pudding

This simple and easy chia seed pudding is chock full of berries, and not much else. Try it out for a delicious and healthy breakfast.

Get this recipe and more at Vegan Yack Attack!

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