Our cosy team here at Village Wholefoods loves to share an afternoon cuppa and a homemade treat in our back tea room. A slice of cake, a muffin, a shortbread or 3 - all offerings are devoured with appreciation and gusto.
When Our Kellie came in recently bearing a bowl of chocolate mousse, it was tools down immediately!
Velvety smooth, light, fluffy and decadently chocolatey, I was amazed to learn it was vegan. No eggs! No dairy! How did Kellie make this incredible concoction?
Turns out, her secret weapon is Coconut Whipping Cream. Keep the can in the fridge so it's ready to go when needed.
Kellie's easy vegan chocolate mousse is a must try. The good news is this mousse takes only 10 minutes to make. The not so good news is you'll have to pop it in the fridge and wait an hour before demolishing it. We know you can do it. Good luck!
1 can coconut whipping cream (refrigerate for at least 3 hours prior to using)
1/3 cup alkalised cocoa powder
4 tbsp icing sugar
1 tsp vanilla extract
2-3 chocolate freeze dried strawberries, crushed or fresh berries (Optional)
Scoop the contents of coconut whipping cream into a large bowl. Using electric beaters or a stand mixer, whip until smooth and creamy. (You can use a balloon whisk, but this will require a little more elbow grease and a little more time)
Add the alkalised cocoa, icing sugar and vanilla extract and beat again for about 5-8 minutes or until all the ingredients are completely mixed and it has a creamy mousse like texture.
If using add 2/3 of the crushed strawberries and gently stir through the mixture.
Portion into bowls and sprinkle remaining crushed strawberries on top of each bowl to decorate.
If using fresh berries just add on top at the end.
Place in the fridge for 1 hour or until ready to consume.
Spring has sprung! Lockdown is over! Both great reasons for diving into this all-occasion Pearl Couscous Salad. The silky, comforting pasta vibe of pearl couscous teamed with fresh Mediterranean-inspired ingredients like tomato, cucumber and capsicum, and the vibrancy of fresh herbs and feta means this is a dish that can be enjoyed as a midweek supper, a hearty offering to take to an impromptu gathering with family and friends, or even an enviable leftovers lunch!
Prep Time: 30 min
Cooking Time: 10 min
1 cup pearl couscous
1 tbsp oil
2 garlic cloves minced
1 ¾ cups water
2 tsp vegetable or chicken stock powder
1 cucumber chopped
½ red onion, finely diced
1 capsicum, chopped
1-2 cups cherry tomatoes, halved
½ cup cubed feta or goats cheese
½ bunch mint, roughly chopped
½ bunch parsley, roughly chopped
¼ cup slivered almonds
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tbsp squeezed lemon juice
1/2 tsp salt
½ tsp pepper
1 tsp honey
1 tbsp za'atar spice mix
First, toast the almonds over a medium heat in a frying pan. This only takes a couple of mins. As soon as they start to colour, remove the pan from heat and transfer almonds to a small dish. Set them aside for garnishing your salad at the end.
Heat oil in a large saucepan over medium high heat. Add pearl couscous and garlic and stir, cooking for 1-2 minutes. Add stock powder and water, cover with lid and reduce heat to medium low.
Cook for 10 minutes until the liquid is absorbed and the pearl couscous is cooked through but still a bit firm. Use a fork to gently separate the couscous, then transfer into a large bowl to cool. Note: it might look like it's getting a bit sticky or gluggy as it's cooling but never fear, the dressing and other ingredients will fix all that.
While the couscous is cooking, make the dressing and chop the salad ingredient
To make dressing, simply place dressing ingredients in a jar and shake well.
Add remaining salad ingredients into the large bowl with the Pearl couscous, then pour over the dressing and toss.
Garnish with slivered almonds and serve the salad at room temperature.
PIMP MY RECIPE