There are special occasions when company is coming and they don’t eat the way you do. They may be omnivore, vegan, vegetarian or plant-based and you don’t know what to fix for dessert. That is the situation my omnivore sister was in when I visited her after she learned I only ate plants. A friend of mine had a different experience with her sister. Both stories follow…
Like the caring person she is, Rosemarie (my sis) scoured books, magazines and looked on-line to find vegan food she could prepare for me and my plant-based way of eating. One of the recipes she used was for dessert, a fantastic Vegan Chocolate Mousse. She found it in the local Fort Wayne, Indiana newspaper. My recipe below has been modified from the original. Before you scroll directly to the recipe, I have to tell you the rest of the story. So interested in preparing everything vegan, she spent days shopping and cooking before I arrived from Colorado. She purchased dried beans, soaked them overnight, and cooked them for the expected 1-2 hours on the stove. She made everything from scratch! She didn’t realize that it was OK to buy cans of beans for dishes that called for beans. Needless to say, the meals were out of this world yummy!
A very different story was related to me by a local Colorado Plant-Based friend. She went to visit her sister in Buena Vista, CO and experienced quite an unusual response. Her sis, not knowing the difference between vegan and vegetarian, prepared a salad with cheese on it. Then, to make matters worse, she made enchiladas. And when my friend asked what was in them, her sister told her she put chicken in them and then said “Don’t worry, I ground it up really fine so you will never know it is in there.” 😀 I wonder if a child with a peanut allergy visited this sister, if she would have ground up the peanuts so the child’s family didn’t notice??? Incredible!!!
I suppose the moral of the story is that there are ways to make the visit more enjoyable for you and your host. You may want to take some food of your own. Also, a little education in advance about your specific eating requirements may be helpful and appreciated. Your host may enjoy learning about your way of eating and why you choose to eat this way. Don’t forget to offer to help with the preparation when you arrive. Try not to be preachy which will turn others off quickly. Some take more time to understand how what they eat impacts their health and the world around them. Others simply don’t care until they experience a health crisis…leave the door open.
On to the Surprise Chocolate Mousse! It does not matter whether you are omnivore, vegan, vegetarian or a plant-based eater, you and your guests/family will love this recipe. The wonderful Chocolate Mousse has a surprise ingredient…avocado! The avocado gives the mousse a rich creamy consistency that is so yummy you may find yourself making this chocolate mousse recipe as many times as I have.
Surprise Chocolate Mousse
- 1 ripe avocado
- 1/4 cup cocoa powder
- 1/4 cup of maple syrup or rice syrup
- 1/4 cup of almond or soy milk
- 1 tsp. vanilla
Mix all ingredients in a blender until smooth. Chill and serve. Optional: top with whipped coconut cream, toasted coconut , cacao nibs, maraschino cherry or chopped nuts.
Whipped Coconut Cream
- 1 can regular coconut milk (do not use light)
- 2 tbs. or more powdered sugar
- 1 tsp. vanilla
Place the unopened can of coconut milk in the refrigerator overnight. Be careful not to shake or tip the can when you put it in the refrigerator or take it out. The next day, carefully open the top of the can. Carefully, scoop out the thick white coconut cream that is floating on the top and put it into a medium sized bowl . (The coconut liquid below this thick cream can be saved for smoothies, adding to your morning oatmeal or added to other recipes.} Use a small hand beater and whipped the thick coconut cream until it thickens and looks like whipping cream. Then, add the powdered sugar and vanilla and mix briefly to blend. Scoop over the Surprise Chocolate Mousse and top with a maraschino cherry.
The best part about this whipped coconut cream is that, unlike whipping cream, it lasts for several days in the refrigerator. That is, if you can keep yourself from eating it immediately.