In the kitchen: fancy desserts made easy (and vegan)

This year, I altered my diet a bit and became a part-time vegetarian.

Or a flexitarian, if you prefer.

The dreaded word. Vegetarian. The first time I heard that word, I was something like 8-9 years old, and when an adult in primary school told me that she did not eat meat because was vegetarian. And I clearly remembered thinking two things:

-I pictured her eating, every single day of her life, a bowl of lettuce leaves and tomatoes

-How can she live without a cheeseburger ?

A little more than a decade later, at 22, I am the one happily eating lettuce leaves and trying to eat less ditching cheeseburgers.

Surprisingly, this unexpected turn of events happenened for no reason: one of my friends is a vegetarian -for ethical reasons- and she just challenged me to use grains, cereals and vegetables to develop new recipes. Challenge accepted. I was bored with the perennial steak/chicken breast with a small side of rice and salad and realized that I was not eating enough crudités. So just for fun, I started decreasing my meat consumption and sooner than expected- I coped without meat, and pretty well, I must add. I only have meat on week-ends when I visit my parents and family. And when it’s sushi time because raw salmon is one of the best thing in the world.

I really enjoy the way I eat now, I’m more creative in the kitchen and, being a student- it’s easier and faster to prepare than a 36-courses meal.

Another thing that changed (and for good) in my diet is that I now got rid of dairy products. I am not a doctor, but I noticed that when I went a little overboard with cheese (and little is a euphemism when it comes to French people !), I had less breakouts and my now my skin looks better than it ever did: even my younger sister, who used to make fun of me “She only eats veggies and tofu“, told me a few times that my skin looked nice after years of breakouts.

So I recently tried to make vegan desserts-and recently I added two recipes to my list:

This vegan, dairy-free avocado chocolate mousse: don’t let the avocado scare you away- it won’t taste like guacamole. Avocado absorbs the cocoa powder and you won’t even know it’s there. I did it without coconut milk/cream- simply blended the cocoa powder, honey, and pecans with the mashed avocado.

– You know those coconut balls/pearls you microwave in Chinese buffets ? I finally found, in a nearby Asian store, the glutinous rice flour the recipes calls for and ended up with nice pearls- my friend prepared the filling by mashing in a mortar canned chesnuts with sweet potato and honey. It was easier than expect, quick, fun, and a bit messy, too ;). In this recipe, I did not add the peanut oil or any oil for that matter, nor sugar for the coating- coconut was enough and I did not want it to taste too sweet..

.photo 4 (2)

Here is the finished product !

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