It’s been a while, my dears.
I have missed you, I have missed the kitchen, and I have missed being vegan.
Yep, that’s right, during my travels I decided to lapse from a strictly vegan diet for a little while. I know I know, but I’m supposed to be SO vegan. However, I really wanted to be able to fully immerse myself into new places and new cultures, and if that meant trying the local cuisine, which usually happened to include eggs or meat, I wouldn’t say no. Hey, nobody is perfect. But I have missed the lighter, healthier feeling I had when I didn’t eat animal products. I am still a vegan at heart and everything I cook and bake for myself and on this blog will always be animal-free.
If you have been keeping up with my travel blog, you will know that right now I’m writing from somewhere far from my tiny college kitchen, far from my hometown kitchen in Minneapolis, and for that matter so far from anything and everything in my previous life. I am writing from Morocco- the wonderfully strange city of Tangier, to be exact.
I have been living here for 3 weeks now, interning at the Cinematheque de Tanger and exploring the tiny winding streets, overflowing food markets, and beautiful ocean vistas.
The markets here are really what inspired me to start blogging again. I have never seen so much gorgeous, fresh, and sinfully cheap produce in my entire life, so I figured I had better make use of it! There’s only one problem with starting up a blog dedicated primarily to baking while I’m here…
I have no oven in my apartment.
Some friends who live nearby have one, so maybe once in a while I can sneak a cake down the street, but otherwise you may be seeing a lot of no-bake desserts. Time to get creative.
Like I said in the very very beginning (oh god, what a long time ago), let’s start simple.
4 Ingredient Chocolate Orange Mousse
makes 4 small servings
200 g bittersweet chocolate (I used sweetened chocolate, but if yours isn’t very sweet you may want to add some agave or other sweetener to the recipe)
1 ½ avocados
½ tsp orange zest
1-2 tbsp non-dairy milk
Break up the chocolate and place it in a microwave safe bowl. Microwave for about 2 minutes or until the chocolate is completely melted. In a food processor, spoon out the avocado flesh and puree until smooth. Add melted chocolate, orange zest, 1 tbsp of non-dairy milk and blend. If the mixture seems too thick (it should be pudding consistency) add another tbsp of milk. Scrape the mousse into a bowl and let it chill for about 1 hour. Serve topped with chocolate shavings, walnuts, or more orange zest.
If you are curious about where else I have been in the world so far, check out my other blog Wanderment. I will continue to update it with my traveling adventures, while That’s So Vegan will once again document my food adventures. I am so happy to be back!
Oh, and can you tell I'm getting ready for Valentine's Day?