Traditional recipe favorites veganized plus news about vegan products, vegan chefs, vegan dining and much more!

Best Chocolate Mousse for Your Favorite Vegan Chocolate Dessert

You can make the best chocolate ganache with just a few simple ingredients! What is ganache? Well look at it as a versatile creamy chocolate filling for a pie or tart, a layer in your favorite cake recipe, a mousse to serve with fresh berries in a martini glass. The ideas for using it are endless.

All you need a few basic ingredients:

  • Firm or extra firm silken tofu
  • vegan semisweet chocolate chips
  • coconut butter*

Your sweetener of choice (powdered sugar, agave syrup, or brown rice syrup). For a firm ganache to use in a chocolate cheesecake or pie filling, use one package of silken tofu, 6-8 ounces melted chocolate chips and about three tablespoons coconut butter. Drain the tofu and throw it in your blender. Be sure it is room temperature. Melt your chocolate chips and coconut butter in a double boiler. Turn the blender on low and pour in the chocolate mixture. Turn on high and blend until fully blended and silky smooth.

Pour your mixture over your pie crust and chill overnight for best results. Your ganache will be firm, like the consistency of a cheesecake. Keep refrigerated until ready to serve. Enjoy!

*Coconut butter is made from coconut flakes that have not been defatted or sweetened. It is a dense solid butter when room temperature but melts when lightly heated. Do not refrigerate it. You can save many and make your own if you have a Vitamix or other high powered blender.

A Hearty Vegan Lasagna for All!

This recipe is based on a classic Italian lasagna recipe from my grandmother. I think if my grandmother were alive today she would be delighted by my twist on her trademark recipe. In fact she might be quite amazed to find how incredibly good this becomes by replacing the ricotta with a sumptuous and creamy blend of cashew cream and firm tofu. This recipe serves 5 to 6. … READ ON

Variations on the Theme of Traditional Pesto

This is a very “freefrom” recipe for a pesto made from your choice of your favorite greens. I normally use a combination of greens that I have on hand with some fresh basil since it really helps to round out the flavor and help people identify it as traditional pesto. My favorite combination of greens to use here is arugula, basil and Lucitano kale. Softer greens like spinach and arugula are best for pesto. Lucitano kale is more delicate than many of the other Kale varieties which makes it more palatible eaten raw, shredded in salads or in a pesto like this one. … READ ON

Get Creative and Colorful with Your Own Tofu Scramble

A good tofu scramble done right can win over many egg lovers and makes a great breakfast, brunch or even dinner main course. There are certain key ingredients that form the basis of any successful scramble: tumeric, onions, green pepper and tomatoes. From there add whatever other vegetable you like. Add crumbled sausage flavored seitan, mock bacon bits or anything else you might throw in an omelet. The variations are endless! … READ ON