Dessert on a Spoon: Vegan Chocolate Mousse Bites

We love having these spoonful-sized treats in the freezer for an after school/work snack or a tiny late night treat. Unlike other creamy, chocolate desserts, this one is rich with protein and relatively low in fat.

If you happen to have a set of cheap party silverware, use them here to keep your everyday silverware free. Mix-matched old measuring spoons work great too. Otherwise, using ramekins or small bowls works great too.

Vegan Chocolate Mousse 

12 oz package of silken tofu (soft kind preferred)

8 oz semi-sweet or dark chocolate, chips or bars (check ingredients to ensure vegan-ness)

3-4 tablespoons agave syrup (or homemade simple sugar syrup)

1/2 teaspoon vanilla

Start by melting the chocolate in a double boiler or (carefully) in the microwave. 

In a blender, blend the tofu until completely smooth, 1 to 2 minutes. Add the melted chocolate, agave syrup and vanilla extract and blend to combine.

• for spoonfuls: transfer mousse to a bowl or small pyrex, cover with plastic and refrigerate at least 2 hours. Then, fill the spoons with mousse, place on a baking sheet and freeze. Transfer to an air-tight container or bag. 
• for ramekins/bowls: transfer the mousse to the ramekins/bowls, cover with plastic wrap and refrigerate until set, at least 1 hour. 

Enjoy!

Homemade Raisins

Looking for a fresh take on a classic travel-friendly snack? Make your own raisins this summer and watch the kids gobble up these juicy, sweet-tart jewels! Raisins have more iron by weight than raw broccoli or raw kale and offer potassium, B vitamins and fiber. If you are looking for an end-of-summer project, try sun-drying your grapes to make raisins (see that option below.)

-1 to 2 pounds seedless grapes (we like using red ones)

Turn the oven to its lowest setting (200-250 F).

Oven-Dried
Remove stems from the grapes and spread them out on a silpat (or parchment) lined sheet pan. Bake, checking about every 2 hours, until shriveled and chewy. About 6 hours total.

Sun-Dried
Let the warm summer sun do all the work for you! If the daily highs where you live are in the mid 70's or higher, dry your grapes outside on a sheet pan and cover them with a layer of cheese cloth (to keep bugs out). Choose a spot that gets full sun and your grapes should be raisins in about 2 weeks.

Store in an airtight container in the fridge for up to 2 weeks.

photo credit:  
joelogon

Summer Road Trip: Cooking in the Woods

Hi all! It's Tina here at Peas HQ, about to take off on a road trip up the Pacific Coast, camping along the way. But what will I be eating? Here's a look at the travelin' kitchen:

• the 'pantry' milk crate
• pancake mix
• instant oatmeal
• tea, coffee, and cocoa
• canned goods
• olive and vegetable oils
• balsamic
• sea salt and pepper
• crackers
• nuts

• the 'kitchen' milk crate
• camping stove
• pot with lid
• pan with lid
• can opener
• vegetable peeler
• wooden spoon
• small knife (with blade guard)
• cutting board
• utensils
• mugs
• roll of paper towels
• ziplocks

• the 'fridge' (2 cubic foot cooler)
• milk
• OJ
• room for produce and cheese purchased on the drive

I'll be passing several farm stands along my route, so I'm ready to make farm fresh salads for lunch (with nuts and cheese for protein) and my favorite dinner outdoors, Thai curry! With just a few pantry items on hand (curry paste, coconut milk, and rice) most any vegetables from a farm stand can be used to make a Thai curry.

If you're traveling with kids, let them choose the veggies for dinner. Carrots, tomatoes, any summer or winter squash or potatoes, onions... whatever looks good. Make the curry extra kid-friendly by adding a small, drained can of pineapple bits to sweeten it up.

Here is my Thai Curry reci-pea: Saute the curry paste, a little oil, and your veggie for a few minutes. Add the full can of coconut milk and simmer until veggies are tender.  Just before serving, add canned pineapple if you are using. Everything tastes better in the woods, so no need to be particular!

Have you been camping/road tripping this summer? What are your favorite meals to make while camping? Any special gear or ingredients that you love to have out in the woods?