Vegan Chocolate Mousse
A healthy alternative to ice cream or yogurt.
6 oz extra firm tofu (about 1 cup)
1/2 teaspoon vanilla
2 tablespoons cocoa powder
3 tablespoons maple syrup
1/4th cup soy or almond milk
Blend the ingredients together. Chill in the refrigerator for 2-3 hours.
S/o to my little brother for being my hand model!
1 c old fashioned oats
1/2 c dates
3/4 c dates (chopped)
1/3 c flaxseed
2/3 c shredded coconut
1 tbsp cocoa powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
1/4 c agave or honey
1/4 c coconut oil
Preferred Toppings (Pictured: matcha, black sesame seeds, cocoa powder, coconut shreds, flaxseed)
A light breakfast or lunch dish, even kids will enjoy. Delicious with or without cheese.
Ingredients:
Butter a baking dish. Shred the zucchini and squeeze out as much water as possible. Add the eggs, nutritional yeast, almond meal, salt, and pepper. Mix together. Pour in baking dish.
Topping:
Melt butter then mix in the almond meal and nutritional yeast. Pour over the zucchini mixture. Bake at 350º for 15-20 minutes.
Shred the apple. Mix all the ingredients together and store overnight. In the morning heat (or eat cold) and add your favorite toppings—blueberries, banana, coconut shreds, or flaxseed.
A very simple and delicious appetizer to throw together for friends.
Dates (pitted)
Brie (or cream cheese)
Walnuts (or pecans)
Cut a little hole in the date. Make sure the date is still attached on the bottom and on the sides. Slather a generous amount of cheese and put half of a walnut on top. Yum!
3 frozen banana
1/2 teaspoon vanilla extract
2 tablespoons coconut milk or almond milk (I used the canned Light Coconut Milk from Trader Joe’s)
1 teaspoon maple syrup (optional)
Blend together and freeze for at least 2 hours.
Chocolate Sorbet:
Add a teaspoon of cocoa powder and an additional teaspoon of sweetener.
One of my staple recipes. It’s quick, easy, and delicious!
1 can garbanzos (drain and save the juice)
1-3 cloves garlic (roasted is best)
2-3 heaping tablespoons of tahini (I like a lot)
juice of one lemon
salt to taste
Add 1/4 cup black beans to make black bean hummus
Blend in the food processor. Add garbazo liquid as needed. Eat with carrots, crackers, or pita.
This recipe comes from my aunt’s husband, Tim, who made it for us a few times at family parties.It is the most decadent and mouth-watering garlic bread I have ever eaten. My aunt and her husband now own their own Deli called Del Rey Deli so you know they are experts when it comes to food. Make extra because it will go fast!
2 tbs olive oil
french bread
1 onion chopped
4-5 cloves of garlic chopped
½ cup grated parmesan cheese
3 tbs mayo
1 good sized block of fresh mozzarella cheese, sliced
pepper
Pre-heat oven to 350 degrees. Heat oil in skillet and add onions. Sautee the onions until soft and translucent then add garlic and continue to cook for 5 minutes, stirring frequently. Add desired amount of pepper. Remove from heat and dump mixture into a bowl. Add parmesan cheese and mayo and mix well. Spread mixture onto halved loaves of bread, top with sliced mozzarella and place in oven for 10-12 minutes.
This is a very simple recipe that my mom found in Raw Food Made Easy by Jennifer Cornbleet. The only thing you need to remember is to soak the walnuts overnight in the fridge. It’s a very satisfying appetizer that your vegan/ vegetarian friends will appreciate.
1 cup soaked raw walnuts (We soaked them in a glass bowl overnight)
1 T fresh lemon juice (I didn’t have lemons on hand, so I used rice vinegar to go with the tamari flavor)
1 tsp Tamari
1/4 tsp garlic powder (roasted garlic would be best)
Salt to taste
1 T minced fresh parsley
1 T minced onion (can be left out)
Blend everything in a food processor. Taste and adjust seasonings.
Serve with crackers or use in a sandwich.
Bella's Belly 