I posted a very long while back about the first meeting of the Foodie Feast group I started and how much fun it was. Since then the group has gotten larger and we’ve had 6 awesome meetings with great people and amazing food. Each event there has been more and more food, almost so much that you can’t even try everything. Some of our themes have been: Best Food Memories, Food on a stick, Brunch, White Hot, Summer Favorites and Fall Fresh. I’m really sad I didn’t have time the last few months to blog about them but they have been documented and well photographed so later on I will have to share some of what I’ve made with y’all for those themes. (and other members creations too if they give me permission).
We all decided it would be best to take a break from the club through the holidays since everyone has a million parties and obligations with family. I’m so excited for tonight and our first Foodie meeting of 2014! This guilt-free theme is a welcome one after the garbage I’ve been eating the last few months.
I’m always a bit excessive and obsessive when it comes to parties, planning, creating and eating. I made a list of considerations to make. I thought of raw dishes, eating clean dishes, low-sodium and healthier versions of comfort food. What was decided on was completely random. I am marinating some english cucumbers as a fresh side dish and am doing a slight variation on Rawmazing’s recipes that you can find here.
I made a couple of changes to her recipe. I like to cut my cucumbers in cute u-shapes and used 3 large English cucumbers. See picture below. I omitted the onion because I’m a cucumber purist. I used 1/4 cup light agave nectar instead of coconut sugar. I also added dill because cucumbers and dill are happy together.
It has a wonderful crunch, a little sweet, nice tang from the vinegar and a slight kick with the chili flakes.
Chris thought stuffed cabbage sounded good so we are also doing a turkey and brown rice stuffed cabbage.
For dessert I am making a tofu chocolate mousse adapted from the Eat-Clean Diet Cookbook by Tosca Reno. I know it sounds gross but I promise you would never a million years know there was any tofu in it! It’s chocolately deliciousness with a good punch of protein and my version is dairy free. I like dark chocolate but you could use semi sweet chips too.
Tofu Chocolate Mousse
1 Ghiradelli bittersweet chocolate bar, broken into squares
1/2 bar Ghiradelli 100% cocoa chocolate bar, broken into squares
16 oz organic silken tofu, at room temperature, drained
3/4 cup warm vanilla coconut milk (soy, rice and almond milk can be used)
1 tsp best-quality vanilla extract (I use homemade, so easy and cheap!)
1. Melt chocolate in double boiler.
2. Heat milk to warm, do not boil.
3. Combine all the ingredients in a blender or food processor and blend until smooth.
4. Pour the mousse into individual sized containers and refrigerate to thicken, at least 1 hour.
5. Optional: Serve with fresh raspberries garnished on top!