Little Deuce Mousse, You Don’t Know What I Got: Vegan Chocolate Mint Coconut Mousse with Gluten-free Salted Rosemary Citrus Olive Oil Crust

There is so much to talk about with this mousse. It started off as two separate culinary experiments – one with mousse made with seaweed as a thickener (yes, seaweed and no, it’s not agar) and another with a savory vegan shortbread. Each was really amazing on its own, but the cookie was not the cookie I wanted. I did not want to waste the dough. The creative kitchen witch came out and I combined the two. O. M. G. Bob Ross once said, “There are no mistakes, only happy accidents.” This was a magnificent accident. The two together form the perfect bite. The mousse is chocolatey, creamy, rich, yet light with a subtle hint of mint. There is a crunch with cacao nibs. The crust is textured, salted with subtle hints of rosemary and citrus. The whole dessert is sweetened only with dates. My mouth waters as I write this. I think I will have a slice while I type.

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Rice rice baby: Winter squash stuffed with brown rice, asparagus, zucchini, sunflower seed, pine nut risotto

I am days away from beginning a cleanse to control my asthma and allergies as well as boost my digestion. And it has been cold and rainy. Perhaps that is why I have been craving creamy and grain based food. ┬áMy counter top was full of winter squash – kabocha, acorn, butternut – and it made me think about a creamy squash risotto. However, I often find that the squash is lost and not as flavorful in a risotto. And squashes are great to stuff. So I decided to stuff kabocha and acorn squash with a flavorful sprouted brown rice risotto made with zucchini, asparagus, sunflower seeds and pine nuts. Creamy but full of texture. Flavorful. Nutritious. Satisfying.

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