Secretly Healthy Chocolate Mousse with Vanilla Creme

So as I started this recipe I suddenly had a startling revelation. I can't recall posting a single healthy dessert on this blog! How can that be? I love desserts. It's genetic; there's no way around it. So I don't really have a good reason for their omission. Perhaps I tend to spend time cooking healthy meals and then allow myself to splurge on unhealthy desserts? Or maybe it is because healthy desserts often require obscure ingredients? Whatever the reason, I am determined to bring you more decadence in the future.

There are two kinds of cooking occasions that I partake in. The first is when I find a recipe, go get the ingredients and plan when I'm going to make it. The second kind is way more fun. Tonight I was suddenly inspired, did a quick google search, decided on some recipe tweeks and Vitamixed away. It feels great when you have all the ingredients you need (a good reason to keep a stocked fridge and pantry) and have nothing holding you back.

My inspiration for this dessert was that I recently bought a container of dates. Now, I have little experience cooking with dates. I know they make a more "natural" sugar substitute and are often used in healthier desserts because of this. A couple of weeks ago I chopped some up and added them to healthy cookies. They were ok, but you could really taste the dates. I wanted to try something where the dates could blend into the dish and just add sweetness.

I love recipes where you don't have to use the oven. While I have been very good lately, in my college days (way back when) I tended to burn myself almost every time I used the oven. So bonus points for this recipe for its lack of heat.

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Alright, let's get down to it.
I'm sure you want to know what the secret ingredient in this Mousse is...

Butternut Squash! Hoorah!

The recipe follows for the most part this recipe linked below:
https://lisasprojectvegan.files.wordpress.com/2013/11/tearsheet-0001dh.jpeg

Butternut Squash  (I used organic canned puree but feel free to use leftover cooked squash from another recipe), Banana, Cocoa Powder (apparently the raw stuff is crazy good for you), Milk,   Vanilla, "Sugar"

So as I was attempting to make a more guilt free dessert, I didn't want to dump sugar in my dish (although the recipe does call for turbinado sugar, which is less processed than plain white sugar). That's where the dates came in handy! Instead of 1/2 cup sugar, I used 1/2 cup dates (roughly) and added 1/4 cup hot water. A bit of internet research suggested the hot water to help blend the dates.

So I put that in the Vitamix. It didn't really have enough volume to blend so I ended up just adding the rest of the ingredients and it worked out fine, becoming very nice and smooth.

I did the same thing for the Vanilla Creme:
Cashews, Vanilla, "Sugar"


Instead of 1/4 cup sugar I did 1/4 cup dates. This already called for water (to help blend the cashews) so I didn't add any more (Although I did use warm water...not sure if that matters.)

Oh I do have one embarrassing confession. I would LOVE to say that this recipe is Vegan. That would be sick. But unfortunately I am terribly lazy. You see, the almond milk was in the garage...and I was in the kitchen. So I went with 1/2 cup regular old nonfat milk instead. I'm sorry vegans of the world. I'm sure it would be just as amazing with almond milk.

This dessert claimed to be 12 servings. I have only dished out 3 servings so far, but I have a feeling it may be closer to 9 or 10. I used about 1/3 cup of chocolate mousse, with 1ish tablespoons of Vanilla Creme. Any less and it wouldn't have been a satisfying dessert. I didn't have pretty parfait glasses, so I just dumped some creme on top of some mousse in a little bowl. Same difference.

So...the verdict!
I really liked it, and my parents did too! Of the three of us, I could taste the banana, Dad knew there was some sort of vegetable in it, and Mom couldn't place the flavors. I thought the mousse came out very creamy while the creme was a bit grainier. This is probably because there wasn't enough volume to use the vitamix so I had to transfer the mixture to my magic bullet, which can't puree quite as well. Dad thought the mousse had a bit of an odd texture, but I disagree.

In summary: No, it does not taste exactly like pudding. But if you like banana, you should be fine. No the cream does not taste just like whipped cream. Obviously. But this does serve its purpose. It feels indulgent, packs a nice chocolate punch, and has no processed sugar! Awesome! If you are like me and feel the need for a little something sweet....basically every day, then I highly recommend this puddin.  

Nutrition (per serving - rounded, based on 12 servings...so it would be more if you do larger servings)
115 calories
4.5 g fat
10 g sugar
3 g protein

Almond Butter Breakfast Wrap

So lately I have been very into creating healthy and filling breakfast to get me through the day. A couple days ago I made some amazing breakfast pancakes! Forgot to take pictures but I'll be sure to make it again and let you in on the deliciousness.

So today I made a new take on a breakfast wrap.

I started with a sprouted grain tortilla made by Engine One. Sprouted grains are really good for you. They are easier to digest so we are able to get more vitamins and nutrients out of them (google it for a more detailed explanation). I then added a tablespoon of almond butter (hard to see in the picture, I know). 

It's a little hard to spread but just evenly apply little dollops and you'll get a nice effect. Then I added 1/2 finely sliced banana, some blueberries and pieces of strawberry, some Chia seeds just for fun, and 1 Tb slivered almonds for some texture.

Now you just need to roll it up carefully and cut it in half. You can cut on a diagonal if you're feeling super fancy. And there you go, you have a protein packed healthy breakfast.

This meal has just 370 calories and 10 grams of protein. You get a healthy grain serving as well as a serving of fruit and some healthy fat. Ready for the day!

Lasagna With a Side of Thumb Damage

Hello hello again!

I have a magical tale for you today of creation, experimentation, and loss.

Moving, tragic, and beautiful.

It starts with a leftover piece of homemade cashew cheese that just did not quite meet expectations. Whether it was due to using the food processor and not the Vitamix, or if it just didn't have the right blend of spice, it did not live up to the glorious title of "cheese".

But I am not one to waste food. So I usually try to repurpose things: to convert them and make them better. Then they can transcend their current pitiful state and be reborn! I know, so dramatic.

So I decided to incorporate it into a lasagna. I started finding a lot of recipes for tofu ricotta and then amazingly also cashew tofu ricotta. Perfect! Now, don't ask me for a recipe because I used about 4 different recipes to make my ricotta. But basically it had tofu, my leftover cashew cheese, lemon, and some seasonings. (Sorry!)

Of course this wasn't going to be your run of the mill lasagna. I had spaghetti squash in the house for goodness sake! Way better than noodles!

So I found this fantastic recipe online for Zucchini and Spaghetti Squash Lasagna (sin pasta).

http://greenlitebites.com/2007/12/zucchini-and-spaghetti-squash-lasagna/

All I had to do was substitute my vegan cheese. (Although you may notice I couldn't resist putting a bit of real cheese on top). Oh, and I had to thinly slice zucchini to layer in the lasagna. No big deal. Just had to use our mandoline. 

It looks like this if you are wondering.

It has open blades and it comes with this dinky plastic "protector" to use when you get down to a small piece of vegetable. But it doesn't always hold the food well. And this requires that you pay attention as your vegetable gets rapidly smaller and smaller so you are able to switch to the plastic protector. Unfortunately, I was not paying enough attention. So my zucchini rapidly shrunk until I suddenly sliced off the side of my thumb on the oh so sharp blade. Yikes. I'm not going to go into detail, no need to get gruesome, but it was rough. The worst kitchen injury I have thus sustained (and hopefully the worst I ever will).

Luckily I have a fantastic cooking partner in crime who stepped up to save the day and assemble the lasagna. My mother lovingly layered cooked spaghetti squash, sauce, vegan ricotta and my oh so thinly sliced zucchini to create a warm and satisfying veggie filled dish. Success!

Was it worth it? Who's to say. But it was delicious. :)