We are pleased to introduce Food Comics from The Chopping Block where our resident Cartoonist Tom O'Brien illustrates his cooking adventures. Here, he tackles Vegan Peanut Butter Mousse.
/OBrien_PB_mousse_page1.jpg?width=600&name=OBrien_PB_mousse_page1.jpg "Hello fellow foodies. This time around, lets look at a fast and fabulous dessert: Vegan Peanut Butter Mousse. A few weeks ago I took the Celebrating Julia Child class at The Chopping Block.and one of the wonderful dishes we made was a classic chocolate mousse. It was wonderful! But, if there's one thing you should know about me food fans, it's that I'm lazy. So I found this recipe by Minimalist Baker, which has three ingredients and takes five minutes. You'll need: 1 can of coconut cream, 6-8 tablespoons of creamy peanut butter, and 2-3 tablespoons of brown sugar. You can also use agave nectar, powdered sugar, maple syrup or honey as a replacement for the brown sugar. Remember that Adding more liquid will change the consistency of the mousse, and adding honey will make it no longer vegan.")
/OBrien_PB_mousse_page2.jpg?width=600&name=OBrien_PB_mousse_page2.jpg "If you want, you can also separate coconut milk into coconut cream and coconut water by setting it in the fridge over night. You'll want the cream, and none of the water. Using a hand mixer, beat the cream until it's light and fluffy. This should take about 45 seconds. If you don't have a mixer, you can hand whisk the cream, but it will take longer. A balloon whisk with a wire ball will make your life much easier. Add your peanut butter, 2 table spoons at a time, to the cream and continue to mix. This will thicken the mousse. Finally, add the brown sugar, 1 table spoon at a time, continuing to mix, until you've reached a desired sweetness. Eat on it's own, or as a spread on fruit of cake. I put some banana slices on top with some chocolate syrup. Yum!")
Want more vegan recipes? The Chopping Block's Vegan Brunch cooking class is full of great egg and dairy substitutions. You'll learn to make Whole Grain Blueberry Muffins, Mushroom and Swiss Chard Quiche, Sweet Potato Hash Browns and French Toast with Maple Pecan Sauce.
