Tropical Mousse (Vegan, Gluten-Free, Soy-Free and Raw)

This recipe is so easy! It’s fresh, creamy and so refreshing! Summer is fast approaching in the northern hemisphere and mousse like this makes for a perfect warm-weather dessert.

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Makes 2 servings (but I won’t judge you if it’s just one)

2 ripe ataulfo mangos
1 cup pineapple cubes
1 cup full fat coconut milk
Juice of one lime
1/2 teaspoon lime zest
Raspberries and mint, for garnish

In a food processor or high powered blender, combine the mangos, pineapple, coconut milk, lime juice and lime zest and blitz until soft and creamy. Pour into serving glasses, layering with fresh raspberries and topping with mint leaves and more raspberries.

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Spicy Cashew Queso Fresco Stuffed Peppers (Vegan, Gluten-Free and Raw)

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In Quebec, appetizers are called entrees. In the ROC (Rest of Canada), entrees are the main dish. Life is confusing for more than just this reason. Eat these as an appetizer, entree, snack or whatever you want to call that meal.

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I found a bag of mini bell peppers at my favourite grocery store and immediately knew I wanted to stuff them. I was feeling ambitious, so I set out to make a cashew cheese. I have dreams of becoming an artisan vegan cheesemaker, but hesitate to use too many cashews since Husband is so allergic. It’s a big process when I use nuts in the house to make sure everything is clean and there’s no risk of cross-contamination.

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These are just so delicious. I don’t know what more to say. Try them for your next party – they’ll knock your guest’s socks off.

Spicy Cashew Queso Blanco

Makes 2 cups

1 1/2 cups raw cashews, soaked overnight
1/2 cup water
Juice of 3 limes
2 tablespoons roughly chopped cilantro, stems included
4 green onions, roughly chopped, white parts included
1/4 cup nutritional yeast
1 tablespoon cumin
1/2 tablespoon coriander
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
2 cloves garlic, diced
1/4 teaspoon salt

In a food processor or high powered blender, start to break down the cashews. Once they’ve been broken up, add the water, cilantro, green onions and nutritional yeast. Next, combine all spices, garlic and salt in a mortar and pestle and grind until the garlic starts to break down. Add the spice mixture to the cashews and blend until thoroughly combined. If you feel the cashews are becoming creamy enough, add a little more water. Grind for at least 4 minutes or until desired texture is achieved. Set aside and chill until ready to use. 

Preparation

15 to 20 mini bell peppers, tops off and seeds cleaned out
Boston lettuce, for wrapping and lining
Cashew queso blanco

Fill a ziplock or piping bag with the cashew cheese. Twist a half piece of lettuce around your index finger and stuff bell pepper with that. Using the ziplock bag with the tip cut off or the piping bag, fill each bell pepper with cheese, so it just reaches the top. Alternatively, stuff the peppers with the cheese and wrap lettuce around the outside. 

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