Guilt Free and Vegan Chocolate Mousse

Hello everyone!

Today I made the most divine chocolate recipe in the woooorrrllldddd!!

It's completely vegan, nutritionally dense, and full of vitamins and fiber.

Here is what you'll need:

Watch the video for the recipe!

Tis' the Season for Rhubarb!

I was in "Whole Paycheck" last Sunday grocery shopping, when I stumbled upon rhubarb (which is totally in season right now). Every week I force myself to branch out and buy a fruit or vegetable that I have never either heard or, or used. And this time around it just happened to be rhubarb!

I've grown up eating my grandmother's delicious rhubard pies, and the tart flavor of this rich stalk have always had a special place in my heart. So last night, I decided to make whole wheat strawberry rhubarb muffins, and they were DIVINE.

So here are two recipes that I created with delicious rhubarb!

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Whole Wheat Strawberry Rhubarb Muffins

Recipe:

• 2 cups whole wheat flour (or half whole wheat, half white flour for fluffier muffins)
• Two bananas (mashed)
• 1 tsp vanilla extract, or 1 tbs vanilla powder
• 1/2 cup non dairy yogurt
• 1 pinch of salt
• 1/4 cup oil of choice 
• 1 cup minced rhubarb
• A very generous amount of strawberries ;)
• 1 cup of honey (less or more, to your taste)
• 1 tsp baking powder
• 1/2 cup applesauce

Directions:

1. Preheat oven to 400 degrees.
2. Put flour in a large bowl, and set aside.
3. Put bananas in a medium sized bowl, and mash away until mostly pureed.
4. Add all other wet ingredients to the banana bowl (vanilla, egg or yogurt, oil or butter, rhubarb, strawberries, honey, and applesauce).
5. Mix well.
6. Add wet bowl to dry bowl, and mix.
7. If the consistency is too dry, then add some milk of your choice (dairy, nut, or soy milk) to the batter to make more wet.
8. After desired consistency is reached, then add baking powder, and mix (avoid over mixing).
9. Grase a cupcake or bread pan, and add batter.
10. Bake for 20-25 minutes.
11. Cool on a cooling rack.
12. Enjoy!

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Rhubarb Oat Crisp

Recipe:

• 1 cup rolled oats
• 1/4 cup whole wheat
• 1/4 cup unbleached wheat flour
• 1 cup honey or brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup olive oil 
• 6-7 cups of 1/2 inch cut rhubarb
• 1 tsp orange zest
• 1/4 cup orange juice
• 2 tablespoons cornstarch

Directions:

1. Preheat oven to 375 degrees. Coat six 8-ounce ramekins (or an 8 x 8-inch square baking dish) with grease.
2. Make crumb mixture by adding oats, flours, brown sugar, cinnamon, nutmeg, and salt to medium bowl and whisking together until well blended. Add oil, and mix into crumb pieces.
3. In a large bowl, add rhubarb, orange zest, orange juice, and vanilla extract and gently mix together with spoon.
4.  Combine the 1/3 cup sugar and the 2 tablespoons cornstarch in a small cup, then sprinkle over the top of the rhubarb mixture and stir.
5.  Distribute the fruit mixture evenly between the ramekins (or pour into prepared square baking dish).
6. Top the fruit mixture evenly with the crumb mixture.
7. Bake until the rhubarb is tender (about 30 minutes for the individual dishes or 40 minutes for the 8 x 8-inch dish).
8.  Let cool slightly and serve warm.

I hope that you love these recipes! :)

Love, Isabella