Dark Chocolate Tofu Mousse

Signs of spring are everywhere today, and I'm in utter disbelief that this long white season is about to be replaced by blossoms and butterflies. I do, however love living in the Midwest. After I went to college I was sure that the West or East coast would pull me their way somehow, for a job or an adventure. I even fancied Chicago for Grad school for a short time. After some traveling and soul-searching, I decided I was content as a clam to live snugly in the center of this country, surrounded by lakes, trees, and the occasional pack of wild turkey's. 

We are VERY close to finding a house, and have found some great potential ones, but nothing is for certain yet. It's a fine line between the patience you know you need when you're looking for what you want, and the desire to get out of your apartment that you've already half- packed out of hopeful idea that your dream house is waiting, and will be ready any week. I just feel overwhelming excitement at the idea of moving in the spring, a time of new beginnings. Tilling a large square of our yard into a garden sounds divine. Starting seeds in the basement in little peat pots, carefully covered with dewy plastic wrap would be a dream come true this spring. It sounds a lot better than planting a few shade plants that  your sow neighbors will stub out their Marlboro's out  in. 

It. will .happen. March is going to be a good month, I can feel it in my bones....

Another focus of spring for so many of us is to be fit enough for summer fun, (and swimsuits).  I've never in my life had a sit-down job, and it's not the best for physical fitness, that's for damn sure. So, adjustments must be made to my exercise routine to fit in the 8+ hours of moderate exercise I've gotten in employment of yesteryear, as well eating well. Here's a recipe that satisfies your sweet tooth AND helps your fitness goals out. That is the very definition of a win-win situation in my book!

Dark Chocolate Tofu Mousse

-6 servings

- 1 cup dark chocolate

- 1 package silken soft Tofu, drained well.

- 1/2 cup almond, soy or coconut milk ( I use vanilla unsweetened Almondmilk)

-1/4 cup maple syrup

-1 t. vanilla extract

-1 t. cinnamon

-1 T. canola oil

Directions: Melt chips in canola, stirring frequently to avoid scorching. In food processor, process tofu until soft and chunks are blended, 2-3 minutes. add all other ingredients and blend 2-3 more minutes, until incorporated. Keep in fridge until eaten, lasts about 7 days.

Super Yum! 

Creamy, chocolate-y, and you can't taste really the tofu unless you use soy milk as your milk. Silken tofu is awesome, because it adds substance and protein to so many desserts without a huge flavor change.

And it's full of protein and antioxidants, not to mention Vegan if you entertain Vegan folk from time to time as I do.  This recipe contains no sugar, but the maple syrup does contain a fair bit. I've made it with honey before and it would up pretty chewy..

Try to make sure your tofu is organic if you can, because non- organic soy products contain GMO's (a.k.a. Genetically Modified Organisms), and I find it best to stay away from things that are questionable food products when trying to make healthy foodstuffs. It just kinda defeats the purpose, and the price difference isn't much usually, so what the hey. I love having a small glass of this for a snack after the gym because I always crave sugar and protein after working out.  Enjoy!