Rhubarb, pear and hazelnut mousse
2 stalks minced rhubarb
3 pears cored and minced
1/2 cup dates
1/2 cup golden raisins
1 banana
1 tablespoon hazelnut butter
1 teaspoon palm oil
Pinch of sea salt
Cook all ingredients together until roughly liquid (it will still be pulpy) and then an additional 20 minutes or so to further thicken. Allow to cool slightly and then blend ingredients until creamy and smooth. Chill for 4 hours (or longer if you can).
Dinner 24 April 2007.
Blood orange, green pepper and red onion salad (lemon juice, lemon zest, evoo, flax oil, sea salt).
Plantains, red pepper and vegan chicken in asparagus sauce (sea salt, soy milk, nutritional yeast, asparagus, black pepper, evoo, whole wheat flour, white wine) on brown rice.
Chocolate, cointreau and hazelnut mousse (silken tofu, stevia, semi-sweet vegan chocolate chips, chocolate soy milk, cocoa, hazelnut butter, cointreau).
The mousse was inspired by urban vegan's post and her post on Nutella. I switched around the ingredients a bit and mine's not as beautifully presented.
