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.
There is only one thing that I know when it comes to food – eat fresh, whole real food. But even with whole, fresh, real food, there can be problems. I learned about the FODMAP over the last few weeks through a friend. Some people can’t eat real whole foods that have short chain carbohydrates without seriously upsetting their digestive system. That includes foods like garlic, onions, avocado, cauliflower, nuts, seeds and so much my recipes and diet are dependent on. With a FODMAP, meat is not a problem – but meat is a food that my own digestive system does not process and that I choose not to eat. Does that mean that someone with a diet on a FODMAP and a vegetarian can’t share a flavorful beautiful meal? Of course not – especially when that sparks creativity in me using the ingredients we share in common. I came up with a black olive, sun dried tomato, spinach, zucchini, leek, mint quiche in a sweet potato crust. Topped with either feta or an almond based “parmesan.” No processed foods, no short chain carbohydrates, no cream or lactose or flour.