Vegan Dark Chocolate Mousse - final theme recipe

I promised a vegetarian dessert recipe at the beginning of the month and this from Mother Nature Network is the best.  It uses no animal ingredients and gives the rich flavor of dark chocolate.  Next month the recipe theme is zucchini, so we will have some fun with this abundant vegetable!

Dark Chocolate Vegan Mousse  

1 cup coconut milk

1 cup chopped dark chocolate (75% or darker)
1 tablespoon agave syrup
1 teaspoon ground cardamom
1/2 teaspoon sea salt
2 tablespoons candied ginger
Toasted hazelnuts for garnish

Directions

In a food processor, grate the candied ginger as fine as you can get it. The finer the better.  In a small saucepan on medium-low heat, combine the coconut milk, chocolate chunks and agave syrup. Stir constantly until the chocolate is completely melted. Remove from heat.  Stir in the cardamom, sea salt and ginger.

Pour the mousse into individual containers, like a ramekin or ½ pint canning jar. Refrigerate the mousse until completely chilled -- a minimum of 2-4 hours, depending on the size of container you use.  Just before serving, add the toasted hazelnuts.

Note: Even grated, the candied ginger has a texture that keeps the mousse from being perfectly smooth. If the texture bothers you, you can leave the candied ginger out, and sprinkle pieces of it on top with the toasted hazelnuts as a garnish. You'll still get the flavor, but with a distinctly different texture. 

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Wheat Berry Salad - Weekend Recipe

This weekend I am attending a family reunion, 50th wedding anniversary 96th birthday party, so there will be many outdoor meals and dishes.  I am in charge of making the iced tea.  I am making my summer iced tea blend called "Summer Sunshine" made with lemon grass, hibiscus, lavender, orange peel peppermint and rose hips.  Wonderfully citrusy with just a hint of mint this is perfect for hot weather and cooling.  They are predicting hot and humid so the tea recipe should be perfect. I am brewing 5 gallons and using ice cubes made from a batch of tea so it will not dilute while traveling from here to Wisconsin.

The recipe I am sharing today is a great outdoor salad made with crunchy ingredients that is perfect chilled or served at room temperature, dressed only with a bit of soy sauce, lemon juice and olive oil.  It calls for wheat berries, which can be hard to find, so you can substitute 6 cups of any cooked whole grain like brown rice, quinoa, pearl barley, or bulgar. (Just adjust the cooking time for the change of grain.)

Wheat Berry Salad
adapted from the Kentucky Fresh Cookbook by Maggie Green

2 cups uncooked wheat berries
1 medium carrot, peeled and grated
1 rib celery, finely chopped
1 medium apple, unpeeled, cored and finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, snipped fine
2 green onions, white and green parts, chopped
2 cloves garlic, minced
1/2 cup dried cranberries
1/4 cup olive oil
2 Tbls lemon juice
2 Tbls soy sauce, reduced sodium version is best
1/2 tsp black pepper
pinch of oregano

Directions:
Place the wheat berries in a saucepan with enough water to cover by a few inches.  Bring to a boil, lower heat and simmer, covered for 45 minutes.  Test for doneness.  Wheat berries should be soft but still chewy.  If still hard cover and simmer up to another 15 to 20 minutes. Drain the wheat berries and cool to room temperature.  Meanwhile combine the carrot, celery, apple, herbs, onion, garlic, cranberries in a large bowl.  Whisk together the olive oil, lemon juice, and soy sauce with black pepper and a pinch of oregano in small bowl then blend into vegetables.  Stir in the cooled wheat berries.  Serve at room temperature, or refrigerate until ready to serve.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Broccoli Chowder- Vegetarian Recipe theme

Chowder is usually a fish dish, but when I stumbled upon this broccoli chowder recipe I just had to try it as most seafood is not my thing.  It has an optional cheese sprinkle, but if you are vegan just use a cheese substitute or a sprinkle of chopped parsley and dill on top.

Broccoli Chowder

3 cups fresh broccoli florets
2 cups potatoes, peeled and diced
2 cups water
1/3 cup green onions, sliced
1 tsp salt
1/2 tsp pepper
3 Tbls Earth Balance buttery spread or Almond butter (or butter if you are not vegan)
3 Tbls all-purpose flour
1/8 tsp ground nutmeg
2 cups milk of your choice
1 tsp savory or thyme
1/2 cup vegan cheese

Directions:
In a large saucepan, combine broccoli, potatoes, water, onions, salt and pepper.  Bring to a boil.  Reduce hear, cover and simmer for 12-14 minutes until vegetables are tender.  Meanwhile, in another saucepan, melt butter, stir in flour and nutmeg until smooth.  Gradually add milk.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Stir in vegetable mixture, add herbs, heat though and serve sprinkled with cheese.


RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails