Wednesday, September 25, 2013

Vegan MOFO: Wicked Wednesday

 Vegan Twizt Tempuna Salad

Yikes, I've just been wicked for not posting for a few days! Life got sooo busy and will remain so for another week at least! The perfectionist in my tells me I have to have an original recipe every day with original photos, but I know I could just write something about a vegan topic!

So, here's a compromise today! It will be original artwork (mine) but someone else's food!

I do some pro-bono work for a local (San Francisco Bay Area) family-run vegan start-up called Vegan Twizt. They make amazing fresh vegan meals and either deliver to your door or sell at local farmers markets. Please take a look at their website if you live in the area and give them a call! Or, look in your area for someone who is doing the same thing!

Support a local vegan businessperson by buying their food!
Vegan Twizt Key Lime Pie/Cheesecake

My full disclosure: I do get paid in food!

Wednesday, September 18, 2013

Vegan MOFO: Wicked Wednesday Not-So-Wicked Carrot Cake

Fall is here and it's time for some fall spices to fill your kitchen with the "fallness" of it all.

A friend gave me this recipe out of his Moosewood Restaurant Book of Desserts  years ago. This has been a real winner whenever I have made it. Moist and tasty and almost good for you! I've adapted it here for a gluten-free cake.

This is a fat-free recipe (unless you use my glaze and walnuts), so it's not so wicked after all. But it tastes that way! (OK, there's plenty of sugar...)
Not-So-Wicked Carrot Cake
2 cups grated carrots
1 1/2 cups brown sugar
1 3/4 cups water (add another 1/4 cup if using gluten-free flours)
1 cup raisins or other dried fruit (I used dried cranberries.)
1 tsp vanilla extract
3 cups flour (or 3 cups JP's Gluten-free Flour Mix)
1 tsp ground cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
1/2 tsp ground ginger
1 tsp salt
1 tsp baking soda
2 tsp baking powder

Preheat oven to 300ยบ. Prepare a bundt pan with oil and flour.

Put first 5 ingredients in a pot or pan. Stir and bring it to a boil. Let simmer 5 minutes. Then let it sit at least an hour, or overnight.
Whisk dry ingredients together in a large bowl.

Stir the cooled carrot mixture into the flour mixture. Stir only until mixed.

Optional: 1 cup chopped walnuts and/or ½ cup shredded coconut.

Serving suggestions: Confectioner’s Glaze, Lemon Glaze or Cream Cheese Frosting or my own concoction of Lemon Cream Cheese Glaze

Lemon Cream Cheese Glaze

3 Tbs Vegan Cream Cheese
2 Tbs Lemon Juice
1 Cup powdered sugar, sifted
Grated lemon peel from one lemon 

Heat the cream cheese just so it's softened a bit (about 10-20 seconds in the microwave). Mix it with lemon juice very well. If you have a latte frother, this will help to mix it. Add powdered sugar 1/3 cup at a time, mixing well each time. Add grated lemon peel, stir. Top on the cooled cake or serve on the side to let your guests top their slice.

Tuesday, September 17, 2013

JP's Gluten-free Flour Mix

JP's GF Flour Mix
2 cups Rice Flour
2/3 cup Potato Starch
1/3 cup Tapioca Flour
2 tsp Xanthum Gum
Mix and store this in an air-tight container. 

Vegan MOFO: Love Me Tender Taco Tuesday–CocoBacoAvoDilla


Este no es su mama la quesadilla!
(This is not your mama's quesadilla!)

It's kind of like a quesadilla, kind of like a BLT. It's good with just the cheese, better with the bacon, and best with the avocado. Avocado makes everything right, doesn't it? Do yourself a favor and order some Coconut Bacon from Phoney Baloney. Keep it in the pantry, but not in really easy reach, 'cause they are too easy to eat as a snack. Top shelf. The one you need a stool for. Because you want to save them for stuff like this...or anything else you suddenly think of that "bacon" might taste good on. No I haven't tried it on ice cream yet...but hey, thanks for the idea!

Makes 1 serving

1 tortilla (flour or Gluten-free*)
1 Tbs  Phoney Baloney Coconut Bacon
1/4 cup shredded Non-dairy Cheese (I like Daiya or Trader Joe's Mozzerella)
1/4- 1/2 avocado, cut in slices

Hot sauce optional.

Place cheese shreds on half the tortilla. Cover with coconut bacon. Place in microwave or toaster oven unfolded. Cook until cheese melts (about 1 minute in micro, about 5-7 minutes in toaster oven toast setting). Before folding, place avocado on the cheese/bacon. Fold in half, cut into four triangles.

 (These are shown made with the wheat flour tortilla.)

Be sure to check out Phoney Baloney's website/blog and Facebook page since there are nice photos and great ideas about how to use this product. Can anyone say "vegan bacon donut"?

*Today I used Engine 2 Plant Strong Brown Rice Tortillas as well as regular white wheat flour tortillas. The brown rice tortillas are OK, not great. I haven't found a nice, soft vegan, gluten-free tortilla anywhere. (Planning on making my own--maybe that's next week's post!). I guess am getting used to the harder rice tortilla and and it's not bad for a quesadilla, just a bit chewy. Found at Whole Foods.

Monday, September 16, 2013

Vegan MOFO: Monday Mash-up–JL's Soy Curls Salad

 I met JL Fields at the first ever Vida Vegan Bloggers Con in Portland in 2011, lounging by the pool (although she had her laptop with her, so I'm not convinced she was doing much lounging).

Since then she has really taken off with veganism not only as her lifestyle, but her life's work. Please visit her blog...she has co-authored a book, writes daily about food and for Vegan MOFO 2013, is video-blogging nearly every day. (JL Goes Vegan: Food and Fitness with a Side of Kale)

Last week I watched her prepare Soy Curls Salad, and was inspired to make it since I had all the ingredients in the fridge and pantry, and I always take that as a I sign I should make the recipe!

Please visit her post to see the recipe and watch her make this very easy and (for some) comfort food salad.

My experience:
JL's Soy Curl salad couldn't be easier to prepare! Simple chopping or pulsing in a food processor gets your main ingredients chopped nicely (rehydrated soy curls, grapes and nuts.)

I substituted walnuts for her pecans since that's what I had on hand.

"Chicken" salad was never big in my family, so I didn't have any kind of family recipe to fall back on, or even a memory. I did remember that in my 20s (when still eating chicken), I had made a chopped chicken dish with I added about 1/2 tsp curry to this after I added the mayo and I really liked the added zing.

You can serve this on a bed of greens, in a sandwich or wrap as JL demonstrates or just eat plain.

I enjoyed this use of Soy Curls. I was also introduced to them in Portland at the same time as JL. They are a simple product (non-GMO) full of protein that you can put your own touch on in a number of ways.

Visit Butler Foods to discover where you can buy them in your area or online. I still like to order mine from Food Fight Grocery in Portland.

Saturday, September 14, 2013

Vegan MOFO: Soupy Sales Saturday–Peachy-Keen-Arino Chilled Soup

Soupy Sales was an old-school slapstick comedian. I'm sure I first saw him in his later years on shows like What's My Line? or Hollywood Squares. He hosted many a radio or TV show from the 1950s on through the 1980s. One early show was called "Lunch with Soupy" and an evening show called "Soup's On." He was famous for throwing cream pies (or getting one in the face himself). Only the frozen one did any damage. (See Wikipedia for more Soupy info.)

I remember him as a funny guy with a big smile on his face. He passed away in 2009 at the age of 83. I hope he had a great run at life and enjoyed the fun he brought to others.

In researching his name, ironically, I found that it's quite the un-vegan nickname! His older brothers had been nicknamed "Ham-bone" and "Chicken-bone" and he was given the nickname "Soup-bone" which was later shortened to "Soupy."

Well, fear not vegan friends, I will include no bones in my recipes or any Soupy Sales Saturday creations (soups and pies, maybe?). Just maybe a funny-bone or two.

The names of a couple of Soupy's characters are inspiring me with meal ideas. There's "Peaches" his girlfriend (played by him in drag) and Onions Oregano, a stinky-breathed henchmen. Today, I think I'll go with Peaches...

Peachy-Keen-Arino Chilled Soup
(adapted from a Whole Foods recipe)  
6-8 servings

6 large ripe peaches 
2 1/2 cups water 
1/2 cup apple or orange juice 
1/8 cup agave 
2 drops liquid Stevia  
1 lime, zest and juice of 
Salt and pepper to taste 

Optional: Some powdered or freshly grated ginger. 

Mint sprigs or orange peels for garnish.

My own easier directions: Put all ingredients in your Vitamix and blend away. Chill and serve. Or replace 1/2 cup of water with 1/2 cup ice cubes and serve right away. (The Whole Foods instructions have you blanch the peaches and take the skin off. I think there are plenty of nutrients in that skin!)

Smoothie Alternative: For 2 Smoothie Servings: Reduce all ingredients by half (omit salt and pepper) and use only 1 cup water and a few ice cubes for a refreshing Smoothie. 

Paleo/AIP: Omit sweeteners and juice. Maybe throw in a couple dates when blending. If your peach skin is bitter, peel peaches first.

Friday, September 13, 2013

Vegan MOFO: Fry-it Friday–Beggin' Strips

I do miss a BLT. Not that I miss eating animals, I just miss that mix of flavors. A number of vegetarian "bacon" substitutes have crossed my path, but they have fallen away for various reasons. One was not vegan, and the most current one in our house (Lightlife Smart Bacon, which The Girl loves) is based in wheat gluten and expensive! That whole BLT thing is nearly lost to me now–I don't eat bacon, tomatoes give me reflux and wheat bread gives me IBS. I'm fine with lettuce, thank goodness and avocado (a favorite add-on) is still a staple for me.

So what's a vegan, refluxing, cramping girl supposed to do?

Come up with a bacon substitute, for one thing.

This is my own creation, although I'm sure others out there have come up with the same thing. I just tried this out in my kitchen and I like it. My inspiration was realizing I could cut my tofu very thinly and fry it. But I am not a consistent slicer. The truly inspired moment came when I gazed upon a kitchen implement–the cheese slicer (still in our house because The Man still eats dairy cheese).

Oh, you say I can use a cheese slicer on firm tofu and get a consistent thin slice of tofu? And it will approximate a slice of bacon? Yes. Approximate is the key word here. It's close, it's not exact, but it's a start. And a whole lot cheaper than a $5, 5 oz box of vegan bacon slices.

And even though this is "Fry-it Friday" I give alternate directions for baking this. I know some of you prefer to reduce oil consumption. And, it's less messy. But it's Fry-it Friday for gosh sakes.

Beggin' Strips for Humans
(about 60 3" strips)

1 block firm tofu, drained of any water. I prefer the Wildwood brand vacuum-packed. About 12 oz.

1/2 cup Soy sauce or Tamari (wheat-free if needed) or Bragg's Liquid Aminos (salty!!)*

1 tsp smoke flavoring (I used Wrights Hickory)

Oil for frying or spray oil for baking.

Directions (How-to photos at bottom)
1. Use a cheese slicer to cut your tofu into any size or shape you like. To approximate a strip of bacon, cut your large block of tofu in half or thirds on its narrow side (this all depends on the size and shape of your block of tofu).
2. Slice from the narrow edge into as many strips as you can get. You can slice very thinly for a crispier bacon or a little thicker for a chewier strip. Your choice. Experiment. It's not rocket science.
3. Blot each strip carefully (especially if you've cut them really thin) between two paper towels or a clean cloth towel.
4. Mix your Soy Sauce/Tamari/Braggs in a bowl or deep dish with the smoke flavoring.
5. Let your strips soak in the liquid for a few minutes or a few hours.

6a. Heat your pan and oil. Place soaked strips in oil carefully. They will splatter.
7a. Cook on one side a few mintues until "done" to your liking (brown, crispy, etc), flip and brown on other side.
8a. Let drain on paper towels.
6b. Heat your toaster or regular oven to 350 degrees. Spray a cookie tray lightly with oil, place strips on tray, spray strips.
7b. Bake for about 7-10 minutes (depends on the thickness of your strips and your oven), then turn over, bake another 5-10 minutes.
8b. Drain on paper towels if needed.

Serving Suggestions
  • Great for a BLT of course. 
  • Just plain. Eat with sliced avocado. 
  • Wrap it up in a lettuce leaf or tortilla with some avocado and some vegan mayo. 
  • OK, you can add those tomatoes if you can handle them.
Final note: After I tried my recipe and wrote up these directions, I found that Bryanna Clark Grogan has a similar recipe and blog post at her site. Her recipe is a little more involved (more ingredients, but still simple) and she lets her tofu marinate much longer. But I think her post is worth a look It's a recipe from her own book (The Almost No-Fat Cookbook) that she tweaked a little. Visit her post at Vegan Feast Kitchen.

* Bryanna's post includes a link to information she gathered about sodium content and prices of several leading soy sauces and Bragg's. Be sure to use what best fits your health needs and budget. I tried this recipe with both Bragg's and Low Sodium Wheat-free Tamari, and they were much saltier with the Bragg's (a lot like the vegan jerky I buy now and then).

The How-to of it all...
 Slice like cheese. This is why a really firm tofu is necessary.

 Blot on paper or cloth towels so marinade will be absorbed better.

 Let sit in marinade a few minutes or a few hours.

 I realized I had a better container that would stay
sealed when flipped and distribute marinade better.

 Fry in some oil in the pan... or...

 ...bake in the toaster oven with sprayed on oil.

Blot on paper towels as last step before eating!

Thursday, September 12, 2013

Vegan MOFO: Thaw-it Thursday–Amy's Dairy Free Rice Macaroni and Cheeze

 Amy's Dairy Free Rice Macaroni and Cheeze

 So I guess I am going to be quite lazy on Thursdays after all and just thaw something I like! This is one of my favorite comfort foods, and since it's not the cheapest frozen convenience product out there, it's a treat for now and then. It heats in the microwave in under 5 minutes, is thick and creamy and just enough for a meal. (To be healthy, I should make myself a nice salad. Uh huh, yeah, I'll do that....)

When I'm eating nightshades, I also add a few drops of sriracha sauce to give it a little heat. Not much, just some added flavor. The pasta is probably a bit on the mushy side, but hey, this is a frozen gluten-free product and I think it's just fine. Sometimes I add some extra pasta and some vegan sour cream or cream cheese to stretch it a bit. Also great with some vegan chili thrown in. (Chili-Man Chili is our favorite canned chili at our house. The hubbie can use a can opener and the DD loves the chili.)

Thumbs up for Amy's GF, Non-dairy Rice Macaroni and Cheeze

Wednesday, September 11, 2013

Vegan MOFO: Wicked Wednesday–La Cucaracha Shake

La Cucaracha in Spanish means "The Cockroach." So why in the world did I name this shake after an insect? Since this blog is vegan, you know it's not because there are any actual cockroaches in the recipe.

I came up with this adult version of a chocolate shake many years ago while on vacation with some friends. We had a little non-dairy ice cream on hand, some Oreos and some Kahlua. What could be more natural than to put all this together? I think the peanut butter is a recent addition, well, just because I love peanut butter and chocolate.

La Cucaracha? I think the crumbled Oreos look like crushed cockroaches, I guess. Sorry. It sounded exotic.

I've been told the song "La Cucaracha" is all about stomping on cockroaches. Or more metaphorically, about stomping out an oppressive regime.

La Cucaracha (adult version)
Makes one shake 
(Why would you want to share?)

1 cup            vanilla non-dairy ice cream
1 Tbs            chocolate syrup (or 1/2 Tbs cocoa)
1/2-3/4 cup   non-dairy milk
1 Tbs            Kahlua
1 Tbs            peanut butter

Oreo crumbles*.

Mix all items in a blender, pulse 'til mixed. Add more ice cream if you like a thicker shake. Leave out Kahlua if you are sharing with anyone under age 21. Top with Oreo crumbles.

* To make this gluten/wheat-free, either leave out the crumbles or use a gluten-free or wheat-free chocolate cookie. Newman's makes a wheat-free Oreo-like cookie (it's not GF).
No actual cockroaches were harmed in the making of this recipe or blog post. Nor do I advocate stomping on cockroaches. I don't think I've ever stomped on a cockroach in my life. I have been known to find a cricket (that was driving me mad) that had found its way into my bedroom and gently carry it outside. True story.

Tuesday, September 10, 2013

Vegan MOFO: Love Me Tender Taco Tuesday–No Peppa Srira-cha-cha-cha

 (No-Tomato Sauce with oregano and basil for Italian sauce)
I've been trying to go nightshade-free for a few months now. Some camps believe that plants in the nightshade family can cause problems–inflammation, leaky gut, achy joints, etc. These foods include tomatoes, potatoes (sweet potatoes are not in the nightshade family), peppers (chili, bell, etc.) and eggplant. Spices include red pepper, paprika and cayenne (curry often includes these spices). Black pepper is not in the nightshade family.

I have found a few recipes online for "No-Tomato Sauce" which are pretty basic and start with carrots and beets as their main ingredients. From there, you can add the appropriate spices to make it taste like a pizza or spaghetti sauce or in this case, a hot sauce. No, it doesn't taste exactly like sriracha, but it's a nice way to get a bit of heat into your tacos without the chili. I had just come to love putting sriracha sauce in so many things–tacos, tofu scramble, mac n' cheese. This is a nice alternative.

No-Peppa Srira-cha-cha-cha Sauce

Base recipe
1/2 cup chopped beets
1 cup chopped carrot
1 tsp ginger juice*
1/4 tsp salt
1/4 tsp black pepper (or any hot peppercorn)
1/2 cup water

More water as needed

Add for heat:
Ginger juice
Natural horseradish

Blend base recipe ingredients well in a blender, food processor or Vitamix. Heat in saucepan with enough water to cover. Simmer until veggies are cooked, about 10-15 minutes, stirring often.

Here is where you need to experiment to find your own degree of heat and flavor...

Per 1/4 cup of the base recipe, I added another 1/2 tsp of ginger juice and/or 1/2 tsp horseradish, and stirred. You can add more as you like. I found the ginger to make it a "sweet-hot" and the horseradish, a hot-hot. Add water as needed for the consistency you like. I had simmered mine down a little thicker than I wanted, and just added some water to get it more like a hot-sauce consistency. I'm not a "nose-running" hot spicy girl, so I probably went easy on the hot part...

I'm keeping the rest of the base recipe in the fridge and I'll add the hot stuff as I need it. Of course, with different herbs, you can make this a tomato sauce or ketchup. More on that later as I experiment.

*Ginger Juice by the Ginger People. Available at Amazon and plenty of other places.
I think I got it at Whole Foods. I love the ease of use. Just Ginger and Citric Acid. Refrigerate after opening.

Monday, September 9, 2013

Vegan MOFO: Mash-it-up Monday–Copenhagen Clockwwatcher

 This Mash-it-up Monday sandwich is my mom's creation. She came up with this incredible mash up of flavors when she and my dad owned a small "Northern European" restaurant in Stockton, California. (St. George and the Duck on St. Mark's Plaza, in case anyone was wondering.)

I have veganized her Copenhagen Clockwatcher, which is much easier to do these days than back when she created it (ca. 1977) when there was no such thing as vegan mayo or vegan cream cheese. Or if there was, no one in our family was aware of it. There was one tiny health food store in town and only crazy people shopped there.

The Copenhagen Clockwatcher
Makes one open-faced sandwich

1 slice of bread toasted (Traditionally, my mom used a light rye. You can use a GF bread.)
Vegan Mayonnaise
Vegan Cream Cheese
Chopped Peanuts
Chopped Tomato

Lightly toast your bread. (opt.)
Spread a medium-thick layer of cream cheese on your bread.

Spread a medium layer of mayo on top of the cream cheese.

Layer your chopped tomatoes over the mayo. (You may need to dry your tomatoes a little if they are watery.)

Sprinkle chopped peanuts over the tomatoes.
Broil or toast for 5-10 minutes or heat in the microwave for about 30 seconds.
Eat! (Knife and fork work better than hands with this sandwich.)

Saturday, September 7, 2013

Vegan MOFO: Soupy Sales Saturday–Super Simple Swanky Salad

This is another of my mom's creations from her restaurant back in the late 70's. She called it the "Marseille." (All the dishes were named after cities in Europe.) I've photographed two versions since Vegan Blue Cheese is not always available, but try and find it if you can.

I'm calling this super simple, well, because it is so easy to prepare. You can very easily impress your vegan lovely with this salad. Basically, you are plopping prepared marinated mushrooms and artichoke hearts/pieces on top of a bed of lettuce. Sprinkle on the blue cheese. Done!

Super Simple Swanky Salad (aka The Marseille)
Serves 2-3

1 jar marinated mushrooms
1 jar/can marinated artichoke hearts or pieces
2 Tbs vegan blue cheese crumbles
4 cups lettuce mix of choice

Drain both jars, saving liquid.
Cut up artichoke hearts or pieces into smaller sections if needed.
Divide lettuce on 2-3 plates, sprinkle on mushrooms and artichokes in a pleasing manner. (That's the swanky part.)
Pour some of the marinade on salads as dressing.
Sprinkle on vegan cheese.

Friday, September 6, 2013

Vegan MOFO: Fry-it Friday

This is a re-post from my new Coastal Vegan Cave Girl blog. 
It's vegan, it's Paleo and AIP (AutoImmune Protocol) friendly.
This is what I threw together after a day of not planning any meals–but I had stocked my kitchen with these fresh foods. I ate a little over half of this for dinner and the rest for breakfast the next day. Traditionally I would have served this with rice or another grain and my whole family would have eaten it. Since I plan on having rice now and then myself, I can see eating it that way, and reducing my portion with the addition of rice.

Bean There, fried that!
(Green bean/Kale/Carrot Stir-fry)
Serves 1-3
Protein per recipe: ~  9.2g

2-3 Tbs olive oil
1/3 onion, chopped
1 cup chopped carrots
1 1/4 cup green beans, cut 3-4 inches
2 tsp ginger juice* (or about 1 inch chopped/minced ginger)
2 tsp sesame oil
2 handfuls chopped kale

Medium to high heat. Heat oil in pan. Add onions until glistening. Add carrots, stir. Cook until tender, 3-6 minutes.  I added about a 1/4 cup water to the carrots and then let them steam with the lid on. Add green beans, cook about a minute. Add oil and ginger, stir. Add kale to the top and put lid on, let steam for a few more minutes. Total cooking time about 10-15 minutes.

Like with all stir-frys, try to keep your veggies bright and little crunchy. Right now I like things a little softer since I have a bad tooth. (Update: Tooth fixed!)

I used sesame oil for flavor even though it is a seed oil. The Hartwigs in "It Starts with Food"* feel such small amounts are OK. You can always omit this without a huge loss in flavor.

Thursday, September 5, 2013

Vegan MOFO: Thaw-it Thursday–Amy's GF Tofu Scramble

Ok, so Wicked Wednesday gave me a total sugar high and I flaked on getting posts up even on Thursday! Here's the catch-up for Thaw-it Thursday...Amy's Gluten Free Tofu Scramble Breakfast Wrap.


I love this company since they make vegan foods and they make them well. They are made with real ingredients, most of them taste good and to top it off, they are a local company. How lucky can a girl get? Amy's produces dozens of sure to check out their website since your local store may not carry them all. My hometown Whole Foods never seems to carry this wrap anymore, but I can get the next town over or at Pacific Market here in town.

I've had an interesting history with this wrap. I appreciate any company that can make a gluten-free food, and one that tastes good. This wrap is a little soggy (and tends to fall apart) when it first comes out of the microwave (you purists who only use real ovens may like it crispier from a toaster oven), but I've discovered a trick–if you aren't in a hurry to eat, that is!

I was working for a friend on a large job out of town, staying at her place with a number of other women also working this job. A tiny kitchen and several women does not make for elaborate meals! Especially when only one of us is vegan. I needed to pack myself a lunch and I decided to defrost this in the micro one morning and put it in a container for my lunch. I didn't need it hot. What I discovered was that it was very tasty cold, and actually held together better (like a real burrito) in my hands and was a perfect on-the-job lunch to pull out of my bag. So, letting it sit for a few hours after heating it up seemed to improve the "wholeness" of it!

I still like to have these around when I might have no time to make a real breakfast or need to pack a lunch. Thumbs up for Amy's Gluten Free Tofu Scramble.

Wednesday, September 4, 2013

Vegan MOFO: Wicked Wednesday Chocolate Raspberry Moose and Squirrel

Ahhh, Wicked Wednesday turned into Very, Very Wicked Wednesday. First, I made this recipe Tuesday night and ate some on Wednesday. Then went to a casual in-the-park birthday party where they had the most amazing vegan, rich chocolate cake with a rich dark chocolate icing. Yes, I had a piece. THEN, the kids decided to go get ice cream, too! It's just around the corner from the park and they make a great coconut sorbet. Just one scoop, that's all I had.

Here's the latest version of my "Chocolate Mousse" which starts with a very basic recipe that you can add any flavoring to. (See Vegan Chocolate Peppermintini Mousse.)

I had some Raspberry wine in the pantry which was very thick and more like a liqueur. This made five large servings, but you can make 7-8 easily with smaller portions, more granola  and top it with some vegan whipped cream. And of course, some fresh raspberries!

Chocolate Raspberry Moose and Squirrel

1             aseptic package silken tofu
1 cup      vegan dark chocolate chips
1/2 cup   agave syrup or sugar of choice*
1/4  cup  Raspberry wine
1/2 Tbs   vanilla

* The Girl thinks this still needs more sugar. I like it at a 1/2 cup, but I think you could add 1/4-1/3 cup more.

1. Blend tofu and wine in a food processor or blender until very smooth. Add agave and vanilla, blend again.
2. Melt chips carefully and slowly in the microwave or on the stove-top.
3. Carefully add the melted chocolate chips to the tofu mixture while still in the processor or blender. Blend and scrape down sides until well blended.
4. Pour into serving cups or large bowl and store in fridge until cold. It will harden as it cools.

Serving suggestions:
Top with granola, whipped cream, more wine or liqueur, raspberries.