Here are a couple recipes Linda, our cooking demo host for today, has kindly shared!
4 Ingredient Chocolate Mousse
- 1 teaspoon vanilla extract
- 1 package silken tofu (It must be silken; I use Mori-Nu brand in a aseptic container)
- 1/2 cup non-dairy milk
- 1 cup vegan chocolate chocolate chips or chopped chocolate bar (I used Newman’s Own dark chocolate bar because it is vegan, fair-trade, and doesn’t rely on slave labor)
Blend tofu in a blender or food processor until very smooth. Add the milk and the vanilla extract to the smooth tofu, and blend to mix. Add the melted chocolate, and blend to all the ingredients are together. Chill, and enjoy!
Linda’s Favorite Kale Chips
- One bunch lacinato kale
- 1 tablespoon toasted sesame oil
- 2 tablespoons sesame seeds
- Salt to taste
Preheat your oven to 350. Put parchment paper on two baking sheets. Wash the kale leaves carefully, and pat dry. Using kitchen shears, cut the leaves from the stems. Save the stems for your dog or your neighbor’s dog, or the deer in your woods.
Tear each leaf into 3 or 4 large pieces (if you tear it too small, the chips will crumble too much). Place the leaves in a big bowl, and pour the oil over them. Knead and massage the oil into the leaves with your hands to coat each leaf well. Toss on the sesame seeds, and massage them in. Spread the leaves in a single layer on the baking sheets. Bake for 15 minutes. Turn the oven off, and allow the chips to dry out still more as the oven cools down. Enjoy! Make another batch almost immediately because the first ones won’t last.