Note: this piece first appeared in the February 2006 issue of Clark Wellness ForkBytes.
You won’t believe this amazingly simple, delicious dessert is actually good for you! Silken tofu is available in aseptic, shelf-stable packages in the macrobiotic/Asian section of natural foods markets. Grain-sweetened chocolate chips are also at natural foods markets (in the baking aisle).
Serves 6 to 8
1 cup chocolate chips (grain-sweetened if desired)
1/2 cup coconut, hazelnut, or almond milk
1 12.3-ounce package firm or extra-firm silken tofu
1/2 teaspoon pure vanilla extract
1/3 cup pure maple syrup (or to taste)
1/4 cup cacao nibs (optional)
berries for garnish (optional)
Melt the chocolate chips with the coconut, hazelnut, or almond milk in a double boiler or in the microwave on a slow, reduced heat. Cool briefly. Add the tofu, melted chocolate, vanilla, and maple syrup to a blender or food processor and process until completely smooth. Place the mixture in a serving container and refrigerate at least one hour before serving. Serve topped with cacao nibs and berries, if using.
Try these delicious variations:
Mexican Chocolate Mousse: Add 1/4 to 1/2 teaspoon ground cinnamon before blending. Serve with cinnamon sticks.
Chocolate Mousse Pie: Chill the blended mixture in a prepared pie crust.
Double Chocolate-Raspberry Parfait: Layer the mousse and nibs with fresh raspberries.
Note: this piece first appeared as the September 2005 ClarkWellness.net Recipe of the Month.
Serves 4 to 6
Millet is a terrific choice for whole-grain newbies or anyone looking for an alternative to brown rice. It’s tasty, it has a great nutritional profile (very high in protein, fiber, and minerals), and unlike other grains, it’s alkalizing in the body. This recipe features millet, tofu, and mustard greens in delicious patty form. Substitute beet greens if you can’t find or don’t care for mustard greens.
1 teaspoon extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1 cup millet, rinsed
3 cups boiling water or vegetable stock
1/2 pound firm water-packed tofu, drained and crumbled
1 cup chopped mustard greens
1 tablespoon tamari (natural soy sauce)
dash of cayenne pepper
Heat oil in a cooking pot. Add onions and garlic and sauté for 3 minutes. Stir in millet and cook until millet is lightly colored. Pour boiling water or stock over millet (stand back to avoid splattering oil), cover pot, lower heat, and cook on medium-low for 20 to 30 minutes or until liquid is absorbed. Allow millet to cool briefly.
Combine cooked millet, tofu, mustard greens, tamari, and cayenne in a blender or food processor. Process until desired consistency is reached. Spread mixture about 2/3-inch think on a baking sheet and chill thoroughly.
When ready to serve, preheat broiler. Cut mixture into 8 flat cakes. Broil on each side until golden brown.
