Nutella Tofu Chocolate Mousse

Tofu, yes, tofu is the secret ingredient in this lovely mousse.  Your friends and family will never know that its there, I promise.


Nutella Tofu Chocolate Mousse

2 12.5 oz packages of firm silken tofu

2 tbsp cocoa powder

3/4 cup sugar

1 tsp vanilla

Dash of Salt

7.5 oz nutella (half a jar)

1/2 cup semi sweet chocolate chips

Process the tofu in the food processor or blender until smooth. Add in cocoa powder, sugar, salt and vanilla and process until smooth.  Melt the chocolate chips in the microwave and then add into the tofu mixture. Add in the nutella and process until smooth. Transfer the mousse into a bowl and cover. Chill in the fridge for at least 2 hours.


The Best Fudge Brownies

On a recent trip to North Carolina, the dear husband and I had the best brownies ever. We bought them from a baker at the Farmers Market. Had I known they were going to be so delicious, I would have done my best to get the recipe. Alas, I did not. Since then, I searched the world over for recipes to duplicate these little delights. After a few tries and tweaks, I have come up with the best fudge brownie recipe…ever.

The Best Fudge Brownies

Makes 9 nice sized brownies

8.7 oz of semi-sweet chocolate

6 tablespoons butter

1 tbsp instant coffee

3/4 cup sugar

Dash of salt

2 eggs

1 tsp vanilla extract

1/3 cup all purpose flour or white wheat flour

Powdered Sugar (optional)

Preheat the oven to 325*. Butter and 8 x 8 baking pan and line it with parchement paper. In a double boiler over simmering water, melt the chocolate, butter and instant coffee. Once melted and smooth, remove from heat and beat in sugar and salt with a large wooden spoon. Beat in the eggs, one at a time, and then stir in the vanilla.  Add the flour and stir until the mixture tugs away from the sides of the bowl. Pour the batter into the prepared pan and bake for 35 minutes or until a wooden pick tests clean. Let the brownies cool completely in the pan before sprinkling with powdred sugar (optional) and cutting.

From the Archives: Snobby Joe’s

Adapted from Veganomican Cookbook

The ingredients with an astrick are not part of the original recipe, I added those to suit my own taste.

1 cup uncooked lentils
4 cups water

1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard (wet mustard)

*1 tbsp balsamic vinegar

* 1 can of no salt added diced tomatoes

4 to 6 kaiser rolls or sesame buns

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.

Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce, canned tomatoes and tomato paste. Cook for about 10 minutes. Add the maple syrup, balsamic vinegar and mustard and heat through.

Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait. I like to serve these open faced, with a scoop of snobby joe on each slice of the bun.

From the Archives: Bean Burgers

Bean Burgers

1 can of beans, drained and rinsed until bubbles are gone

1/4 cup stuffing mix, crushed but still chunky

1/4 cup corn meal

1/4 cup salsa

1 tbsp mayo (Duke’s ;))

salt, pepper, chili powder, cumin

olive oil for sauteing


In a large bowl, mash the beans until only a quarter of them are still whole. Stir in the rest of the ingredients and season with salt, pepper, chili powder and a pinch of cumin. The mixture should still feel wet but firm enough to form into patties. Shape the mixture into four small patties or two large ones and place on a parchment lined plate. Place in the freezer for at least 15 minutes until they feel more firm. Remove from freezer and put into an oiled skillet over medium heat. Saute on each side until very well browned.