What you need:
¾ cup semi sweet chocolate chips, melted
1 (12.3 ounce) package extra firm tofu
¼ cup water
Whipping Cream and Grated chocolate optional . but really good!
Place chocolate chips and tofu in a food processor or blender, and process for 2 minutes until smooth.
Place egg whites and salt in a medium bowl and beat with a mixer at high speed until stiff peaks form. Combine sugar and ¼ cup water in a small saucepan; bring to a boil. Cook without stirring until candy thermometer registers 238 degrees. Pour the hot sugar syrup in a thin stream over egg white mixture , beating at high speed. Gently stir one fourth of meringue into the tofu mixture, gently fold in remaining meringue.
Spoon ½ cup mousse into each of cup or bowl. Cover and chill at least 4 hours. Garnish with whipped topping and chocolate. Berries can be added also.
Enjoy!
A warm and savoury soup that sticks to your ribs! Not only delicious, this vitamin-rich delight is full of flavour and works great as an appetizer or entree.
1 onion, chopped
6 cups vegetable broth
1 clove garlic, minced
2 tsp. Curry powder
2 stalks celery, chopped
½ tsp. Turmeric
1 tbsp. Olive oil
1 tsp. Fresh lemon juice
1 lb. Sweet potatoes, peeled and chopped
½ cup plain Greek yogurt (optional)
1 lb butternut squash, peeled and chopped
¼ cup chopped fresh cilantro
In a large pot over medium high heat , sauté onion, garlic and celery in the olive oil until soft, about 5 minutes
Add sweet potatoes, squash, broth, curry powder and turmeric and bring to a boil. Reduce heat to low and simmer until sweet potato and squash are tender , about 20-25 minutes
Remove from heat, cool slightly and transfer mixture to a blender or food processor and puree until smooth.
Stir in lemon juice and serve with 2 tbsp. Yogurt and ½ - 1 tbsp. Cilantro (or to your taste) Enjoy!
