Oh hello
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!
