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Chocolate Espresso Mousse

Chocolate Espresso Mousse

Chocolate Espresso Mousse:

Gluten free and Vegan

Serves 4

  • 1 block dark dairy free chocolate 200g

  • 1 packet silken tofu

  • 1 heaped Tablespoon of instant coffee granules

  • 2 Tablespoons of cacao nibs (optional)

  • 1 tsp Vanilla paste

  • cocoa powder for dusting.

Melt your block of chocolate. I like to melt mine in a glass bowl in the microwave in short bursts stirring often. In a blender or food processor whiz up silken tofu. Pour in melted chocolate and stir by hand. Stir in coffee granules, vanilla and nibs (or other preferred flavours). Spoon mousse into espresso cups or ramekins and refrigerate for at least an hour and dust with raw cacao powder before serving.

Lentil Spaghetti Bolognese

Lentil Spaghetti Bolognese

Serves 4

1 packet of spaghetti

1 onion

4 cloves garlic

1 large carrot

2 cans of tomatoes

1 heaped tsp smoked paprika

1/2 tsp salt + pepper to taste

1/2 cup red wine (optional)

2 tablespoons Balsamic vinegar

2 tablespoons Date paste (or 1 Tablespoon brown sugar)

1 can of brown lentils

4-5 large mushrooms

A small splash of olive oil for sauteing (optional)

A big handful of fresh herbs

Sauté onions and garlic until soft in a large pan. Chop carrot into small cubes and add to pan, sauté for 5 minutes until becoming soft. Add canned tomatoes, date paste, paprika, balsalmic, 1/2 the fresh herbs, salt and pepper and wine. Simmer on low for 20 minutes with lid on and a further 10 with the lid off. Transfer to a blender or use a blender stick to blend into a smooth sauce. Put back on the stove to slowly simmer while your pasta cooks.

Put a pot of boiling water on the stove for the pasta – add a few teaspoons of salt. Once simmering boil pasta until al dente*. Drain when ready. While your pasta cooks chop mushrooms into chunks and in a new pan sauté until browning. Drain lentils and rinse with cold water in a sieve. Add lentils and mushrooms to the sauce and cook for further 5 minutes.

Plate up spaghetti with a generous spoonful of Bolognese sauce on top. Sprinkle with some fresh chopped herbs and homemade walnut crumble.  Bon appetit!

*Al Dente -when you bite into it there will be a slight crunch in the very middle and a small white dot in center of the pasta.

Walnut Crumble

1/2 cup walnuts

1/2 cup nutritional yeast flakes

½ tsp white pepper

½ tsp salt

Put all ingredients in food processor or bullet and grind until fine and crumbly. Store in the fridge for up to 1 month. Use like Parmesan to give a yummy cheesy nut flavor to your dinners and sandwiches.