Recipe for Chocolate Mousse
and
Vegetarian Chili

• 1 (12.3oz) carton lite silken tofu
• ½ cup fat free soy milk
• ½ large banana
• 1/3 cup maple syrup (or more to taste)
• 1 tsp. vanilla
• 1/3 cup unsweetened cocoa powder

  Place all ingredients in a food processor and blend on high until very well mixed. Pour into four parfait dishes and top with ground almonds and toasted coconut. (optional) Let set in refrigerator at least 2 hours before serving.

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Vegetarian Chili

• 1 package ground soy
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 2 cloves garlic, minced
• 1 can of organic mushrooms
• 1 19 oz. can diced, red tomatoes
• 1 14oz. can tomato sauce
• 1 19oz. can red kidney beans
• 1 teaspoon chili powder ( or more to taste)
• 1 package frozen corn, partially thawed and drained
• ½ tsp. black pepper

  Sauté onion, garlic and green pepper in 1 tablespoon olive oil (or less). Add minced garlic and stir in ground soy. Stir and heat for two minutes on medium heat. Add tomato sauce, kidney beans, diced tomatoes, chili powder and pepper. Stir in corn and reduce heat to simmer for approx. 30 minutes. Let chili sit for at least one hour before serving. Serve with dollop fat free or light sour cream on top.

  I like to serve this chili over ½ cup cooked brown rice with side order of garlic bread and garden salad.

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