Ingredients:
1 cup nondairy semisweet chocolate chips
12 oz silken tofu (soft or firm)
½ cup nondairy milk (I like to use sweetened almond milk, but unsweetened  is fine too)
½ teaspoon vanilla extract (or use ¼ tea. almond and ¼ tea. vanilla)

Put the chocolate chips in a microwave-safe bowl, and heat it in the microwave for 1 minute. Give the chips a stir, and heat for another minute. They should be melted at this point; just give them a quick stir. If you don’t have a microwave, you can melt the chips in a double boiler.

Place the tofu in a blender or food processor. Add the melted chocolate, nondairy milk, and vanilla. Process until completely smooth, pausing the blender or food processor to scrape down the sides and under the blade if necessary.

Chill the mixture in pretty serving bowls or in a graham cracker or cookie crust – for at least an hour before serving. Add fresh berries just before serving, if desired.  I usually add the berries and some chocolate chips before I refrigerate and I like to refrigerate overnight so the flavors have time to blend.

The Joy of Vegan Baking is one of the most amazing vegan cookbooks ever written. This Chocolate Mousse recipe is just one of the easy mouth-watering recipes in the book. I highly suggest you add this book to your cookbook collection.

Vegetarian Better Than Bouillon No Chicken Base

It’s certified vegan and made with seasoned vegetables.  It contains salt so you don’t even need to add any.  You just dissolve the Better Than Bouillon into boiling water and you have an instant stock that’s tasty and ready to eat.  Today I made vegan wonton soup using the Better Than Bouillon No Chicken Base and Vegan Frozen Tofu & Vegetable Bite Size Won Tons. It required no prep time and was so yummy.  I just made stock with the bouillon and threw in the wontons while it was lightly boiling for about 2 minutes.  Once the wontons floated to the top, it was done!

Vegan Wonton Soup

The Better Than Bouillon can be used alone with water or you can add your favorite ingredients for a hearty soup.  It’s also great as a base for quinoa or couscous.  So get some today and make your own savory treats!

We use Smoked Apple Sage Field Roast Grain Meat Sausage as the “meaty” protein in this dish, but you can use any meat alternative or even cooked beans if you like. We think it tastes best with the sausage, but it can be hard to find. If you can’t find the sausage, we recommend MorningStar Farms Meal Starters Chik’N Strips or Lightlife Smart Strips Chick’n Style Strips.

Ingredients:

1 package frozen mixed veggies (approx. 10 oz)
1/3 cup vegan margarine such as Earth Balance
1/3 cup flour
1/3 cup onion (chopped)
1/2 tsp salt
1/4 tsp pepper
1-3/4 cup vegetable broth
2/3 cup “milk” (can be plain soy, rice, or almond milk)
2 cups “meat” (we cut up the Field Roast Sausage into bite size pieces and prepare in a pan on the stove and then add it)
Frozen whole wheat vegan pie crust (We get them at Whole Foods, but you can use any frozen vegan pie crust, you just need one for the bottom and one for the top.)

Directions:

Set out frozen vegan pie crust for about 20-30 minutes to thaw while you are preparing the rest of the ingredients.
Preheat oven to 425 degrees Fahrenheit.
Melt Margarine in saucepan over medium heat.
Stir in flour, onion, salt and pepper.
Cook, stirring constantly until mixture is bubbly.
Remove from heat.
Stir in broth and “milk”. Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in “meat” and veggies; remove from heat.
Pour the mix from the saucepan into the bottom crust. Cover with the top crust and crimp the edges so the liquid inside doesn’t escape from the crust while you bake it. Also make a few slits on top of the crust so the steam can escape.
Bake 35 minutes on a cookie sheet lined with foil until golden brown.
Let cool at least 10 minutes before serving.