Ingredients 
1 pack of firm cold tofu (soft works too, but firm works better)
1 tablespoon of vanilla extract
3 tablespoons of agave syrup (could also be real maple syrup too)
2 cups of milk chocolate chips (or 1 full pack of Hershey's)
1/3 of teaspoon of mint extract (or one pack of hot chocolate mint mix from Nestle)
3 egg whites

Directions 
Have the tofu in the fridge overnight before using.
So in order to save time, when you go grocery shopping and you get the tofu, just pop it in the fridge, and when you need it, it will be ready to use.
On a food processor, mix the tofu, vanilla and syrup.
Don't bother with a blender or a mixer because the tofu never mixes well enough in those.
The tofu needs to be a completely smooth cream.
Separate. I always put it back in the fridge while melting the chocolate.
In a bain-marie, melt the chocolate chips until they are creamy.

Bain-marie is when you have a large pot with boiling water half way and another smaller pot inside where you melt the chocolate.

Drop the melted chocolate in the food processor cup with the tofu and mix until creamy.
You may have to help the chocolate down a few times with a spoon if it sticks to the walls of the food processor cup.
When the chocolate and the tofu are completely mixed into a thick and heavy cream, add the mint extract and let the food processor mix it well for about 3 minutes then put it in the fridge for 2 hours to chill.
When the cream is chilled, beat the 3 egg whites in a mixer until you get a very thick chantilly cream.
In the egg white cream you just made add the chocolate mint tofu cream, slowly mixing until you get a fluffy cream.

Chill that for about 2 more hours before serving.
It is best to let it chill overnight when ready. So I always make it the day before I need it.
I actually have it in the fridge overnight and about 1 hour before serving I leave it in the freezer for 45 minutes and out the remaining 15. That makes the cream very cold and a little bit "creamier".

Ingredients 
3 cups of flour
1 teaspoon baking powder
3 teaspoon of baking soda
1 teaspoon salt or sugar (depends on what you want)
1 1/2 cups water (you can also use milk)
1/4 cup vegetable oil

Directions 
Mix the dry ingredients in one bowl without stirring the flour .
Mix the liquids in another bowl and add to the dry bowl.
Stir until there is no more dry flour, but do not overwork the dough.
The dough should be moist but not sticky, you may need a little bit more or less water depending on where you live.
With oiled hands shape the dough into a ball, and place it on wax paper on a baking sheet.
You can also poor the bread into a bread pan greased with butter and flour.
Make an egg wash and brush on top of the bread.
It is made with 1 beaten egg into 1 tablespoon of water.
Add sesame seeds or another seed or nut you like.
Bake for 40 minutes at 200C.


You can also:
Rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a foccacia flavor.
Add 1 tbs of brown sugar for a sweet bread taste
Add herbs
Add nuts, bacon, fruit, chocolate chips...

If you make it into a ball it looks rustic like the picture below, and you need to cut thicker slices or it brakes away. This one looks whiter because I chose not to add the egg wash.


If you make it in sandwich bread shape you can cut thinner slices.
Cooking in a bread pan makes it look more golden.


Easy and awesome to make when you don't have yeast in the house and you don't feel like going out to get it.

Ingredients 
2 cups all-purpose flour
1 1/4 cup sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp Kosher salt
2 eggs
3/4 cup vegetable oil
1 tsp vanilla
3 cups of homemade pumpkin puree or 1 large can of pure pumpkin


Directions 
Preheat oven to 300C.
Set the muffin paper cups on the 12 muffin tin.
Whisk together flour, sugar, baking soda, ginger, cloves, cinnamon and salt in one bowl.
In a separate bowl, beat together eggs, oil and vanilla.
Add the pumpkin puree to the wet mix.
Add to dry ingredients, mixing slowly.
Bake for 30 minutes.

Set the batter into the muffin cups (greased with oil spray). 


Put the marshmallows on the top and press halfway down with a knife. Swirl the top to close it.


Then you can add almonds fro a crunchy topping.


They puff up when they're done.


Enjoy!

Ingredients 
1/4 cup butter
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup soy milk (it can be cow milk but the soy milk enhances the taste of chocolate)
3 mashed bananas
2 cups flour
2 teaspoons baking powder
1/2 teaspoon of Kosher salt
1 326g bag of chocolate chips (or 1 cup)
2 tablespoons Nutella (at room temperature)


Directions
Preheat oven to 200C. Add the muffin paper cups to a 12 serving muffin tin.
Melt the butter and let it cool a bit.
Beat together the sugar and 2 eggs then beat in butter, vanilla and the milk.
In a separate bowl mix the flour, baking powder and salt.
Whisk the banana into the wet mixture and then add in the dry ingredient, slowly.
When it is well mixed (without beating it), add it the chocolate chips and fold the Nutella.
The Nutella has to be mixed slowly so it doesn't disappear into the mixture.
Cook for about 25 in the preheated oven.
Works better if it is completely cool before eating.

Enjoy!

 

 Today I got all inspired and made Chinese food.
The recipe is pretty simple.
You can adapt it to your own cooking.

Start with the wok.

Ingredients:

Good quality meat


Wonton skins


Teriyaki sauce
Fermented soy sauce
Sweet kecap manis sauce (basically sweet soy syrup)
Lemon
Black pepper, black sesame seeds, salt and garlic
For veggies I chose broccoli, carrots, onions and soy sprouts.



Directions

I prepare the veggies sauce with fermented soy sauce + half a lemon + water. The amount of water depends on how salty and how thick the soy sauce is, and also how thin you want it. I usually mix 1 cup of soy sauce with 1/2 lemon and 1 to 2 tablespoons of water.


I usually steam frozen broccoli, but not too long, just as long as it gets hot, it should still be crunchy.


Cut onion and some baby carrots, set them on a plate.



Then put the hot broccoli on top of the carrots and onions. That way the hot broccoli pre-cooks them a bit. Once in the wok they won't stay in for too long. They need to still be crunchy.


The meat seasoning is simple. Salt, black pepper and garlic.
I used peanut oil to fry it, but walnut, sesame or olive oil also works.


When the meat is well cooked add a mix of fermented soy sauce + sweet kecap sauce diluted in water (also depends on how you like it).


Built the wontons with the meat. Dip the tip of your fingers in water and pass it on the inner tips of the wontons to close them.


Steamed them (until they look transparent-ish).
Bamboo steamers are better.
Coat the bowl in the steamer with some water so they don't glue down. If you're using a bamboo steamer put a wet cheese cloth down before you lay in the wontons.


They should look like this:


I like to put the veggies in the wok I cooked the beef and so they catch on some of the taste.


When they are hot but still crunchy, add the fermented soy sauce + lemon + water mix and stir fry it for a couple more minutes.


Make some rice soup. It's very simple.
Just cook the rice with more water than usual, add salt, black pepper and garlic.
To see if it is cooked, taste it. The rice should taste cooked as usually but you still have a bunch of water when it's done.
The main rule is for 1 cup of rice 2 1/2 cups of water.
Don't forget to wash the rice well before you cook it to remove that white water.
I use bottled water to boil it.
I like my rice soup with black sesame seeds.



Some chipotle dressing, which is Mexican but I love that with my wontons.



For a drink I made a non alcoholic strawberry spritzer, which is just mashed strawberry with a very cold Perrier.


Yumz!

Just like the Chocolate mint tofu sorbet I made the other day, this one is awesome too.

For non dairy eaters out there, making sorbets with tofu is a nice alternative to ice cream.

So here we go.

All you need is:

1 box of Silken soft tofu
1 cup (250ml) Peach juice (the box one is fine)
3 Splenda packets
1 can of canned yellow peach halves in syrup
2 tablespoons of agave nectar (honey or maple syrup)



On your mixer, beat the tofu until it looks as creamy as it will get and set aside. A food processor does a better job at creaming it.


On another bowl separate 2 or 3 peaches from the can and cube them.



Add the rest of the peaches with its syrup to the tofu cream and beat it up until it is all mixed.
When creamy add the agave nectar and the peach juice, mix it.
Add the cubed peaches to all that and done!
If you want it more creamy you can add another can of peaches and only use 1/2 cup of juice.
You can also use almost frozen peaches liquified into a frappe in the blender. That also makes it more creamy.

Just a quick recipe for a chocolate mint tofu sorbet.
Just cause you can't eat dairy doesn't mean you can't eat good stuff.

All you need is:

Silken soft tofu
Soy chocolate milk (Silk or Ades)
Powder for hot chocolate mint from Nestle (you can also use just Nesquik with 8 table spoons, or hot chocolate mix)


When using hot chocolate mix (mint or not) make sure you use 2 to 3 little packets only.
In a mixer, beat the Silken soft tofu until it is a cream.
Add the mint hot chocolate mix powder and mix it.
Then, add 1 cup (250ml) of the soy chocolate milk and mix it.
Finally add 5 table spoons of Nesquik or chocolate powder (cocoa powder works too).
Put it in the freezer for 2 hours.

Done!