Tofu Chocolate Mousse

 
As I was saying the other day I love tofu in desserts. It is so good for you and so easy to add any flavor you want because it really doesn't have any. A friend of mine told me that she had made tofu into a mousse, something I never thought of doing. I've used it before as a cream cheese replacement in cheesecakes, but never a mousse. This recipe that I came up with is very simple and it keeps to the traditional shape, texture and flavor of your standard dairy based mousse. You can make this mousse for a nice light summer dessert, or put it in an ice cream cone for the kids for a bit of fun or put it in a GF pie crust to make a no-bake dessert.


Tofu Chocolate Mousse
1 package of silken tofu drained
2oz of semi-sweet chocolate ( I used baking chocolate)
1/3 cup cocoa powder
1 Tbs vanilla
1/4 cup water
1/3 cup brown rice syrup (sweetness depends on your chocolate so sweeten to taste)


Use whisk attachment on electric beaters to break up tofu, you could also use a food processor (I think a whisk does a better job of making the mousse fluffy, while a food processor just liquifies the tofu instead, but use what you have). Whip tofu till almost a cream like texture. 

In a glass bowl or top part of a double boiler, put in the remaining ingredients. Place the bowl over a pot of simmering water. You only want about an inch of water in the pot, the water should not touch the bowl at it's highest bubble. Stir the ingredients until completely melted.

Add the chocolate mixture to the tofu and whisk together on a high for 2-3 minutes. Mousse should be light and fluffy from the air that has been beat into the tofu. Put the mousse into individual serving bowls or in one large bowl, cover with plastic wrap. Mousse will be set after an hour in the fridge. Serves 5-6. Add whipped cream or berries to makes them extra special for your guests. 

Tofu Triangles

 

Tofu is a powerful wonder food.  It is made from soy beans, also known as edamame, which have 8.1g of protein, 5.4mg of Iron, and 350mg of calcium, according to Wikipedia.  This food is perfect substitute for those who need protein in their diet, but limit their meat intake, or for those who are dairy free and need calcium. I like to use tofu as the main source of protein in a meal or hide it in the form of a dessert to add a healthy punch. One of the great things about tofu that most - who don't understand this food or have troubles cooking with it - often misunderstand that tofu doesn't really have much flavor. Tofu will take on what ever flavorings you add to it and soak them up. That is why I can use this for desserts and know one will ever know. To learn how to make your own tofu check out my sister's site Gluten Free, It's A Lifestyle.... By the way, her mother in law, who lives in Japan, loves her tofu.

Cooking with tofu can be a challenge at first, you kind of have to think out side of the box. The first couple times I tried cooking with tofu didn't go so well, until I learned the secrets to cooking with this wonderful food. The key to cooking with tofu is to choose the right tofu. Their are three types of tofu: Extra firm, firm, and silken or soft. The firm and extra firm are perfect frying or adding to soups. Silken tofu is perfect for desserts.  The next tip is to use a non-stick coated pan, otherwise the tofu will just stick and then you have a mess and not so pretty tofu pieces. Also you need to squeeze all the extra water out. This is most important for the firm and extra firm tofu's, the silken doesn't really need squeezed and it is too soft anyway.  So here is my basic how to for frying tofu. Try this recipe the next time you are having a party. Make a bunch of triangles and reduce the sauce or marinade to make a dipping sauce. It will the hit at your next party.

Tofu Triangles

1 package of firm or extra firm tofu

Tamari soy sauce or favorite marinade

A lint free kitchen towel

Take the tofu out of it's package. Stand it on its end and cut into thirds, then lay it down and cut into triangles (you could do strips or cubes too). Lay out the kitchen towel and spread the tofu pieces on one half. Fold the other half of the towel over and push down on the tofu. Don't press down too hard, just a bit of pressure to allow the extra liquid to come out.  Let the tofu drain of the towel for a a few hours. If you so desire you can place the tofu in a bowel with your favorite GF marinade or just soy source for 30 minuets before cooking. Be creative with your marinade. You can mix together soy sauce, mirin, ginger, and brown sugar. Or soy sauce, chili powder, cumin, garlic and lemon juice for a southwestern flair. 

Tofu after it's been flipped and brushed with soy sauce.

When you are ready to cook the tofu, heat up a non-stick pan or griddle on medium high heat. Place tofu on pan or griddle. Use a spatula gently press on the tofu to squeeze out more liquid. Cook the tofu on each side for several minutes to great a nice brown color. I like to brush on my marinade or soy sauce on the tofu after I've flipped it and start cooking the other side. The second side will take less time to brown. Continue cooking till all the tofu is cooked. If you are doing a lot of tofu, preheat the oven to it's warm setting and place the tofu on a plate and keep it warm while you finish cooking the rest of the tofu.  

Stir Fry

Make a stir fry with mix Asian vegetables, you can get a bag of these at any store. Add some soy sauce, ginger and mirin to the vegetables and cook until they are thawed and warmed through. Add the tofu and spoon over sticky rice. 

Tacos

If you try the southwestern style cut the tofu into 1/2 inch strips. Saute some peppers and onions with a little lemon juice. Grill some corn tortillas. Pan fry the tofu as stated above. Add the peppers, onions, and tofu to the tortillas to make tacos, add some salsa or guac. Squeeze a bit of lemon for some added zest.

Grilled corn tortillas

Socially GF with Kids

From:Stock.xchng

Being gluten free with kids always makes life extra challenging. When it was just me it wasn't too bad, I just had to worry about myself, but add a GF kid into the mix and suddenly everything becomes more complicated. There are birthday parties, play dates, family gatherings, and Sunday school snacks that can all become a logistic nightmare. Here are some of my tips to help get by these social situation challenges.

Birthday Parties

• For birthday parties I always keep a bunch of chocolate cupcakes in the freezer. I like to use Namaste Chocolate Cake Mix and one can of pumpkin puree and make cupcakes. These take about 10-15 minutes longer to bake. Once cooled I put them in gallon size freezer bags and freeze them. When it's time to go to a party I pull one out and take it with us. By the time it's cake cutting time at the party the cupcake is thawed. If you want to you can go an extra step and decorate the cupcake to match the birthday cake.

• I also find out what kind of food will be served at the party. If it is a pizza party I'll bring a couple slices of my homemade pizza. If it is just snacks then I'll bring some of our own GF snacks, and I always bring enough to share, because sometimes kids like what I bring and want to give it a try.

Play Dates

• I always bring lots of snacks, because I never know what my daughter will be in the mood for. I always have crackers, a jelly and sunbutter sandwich, fruit, rice cakes, and yogurt covered raisins. Just like the birthday party situation I bring enough to share.  Kids eat with their eyes first and often they like what I bring. We go through a lot of fruit and yogurt raisins that way, but I'm always happen to share. You never know, you might inspire another parent to bring along these healthy snack options other then chips and cookies for next time. 

Sunday School 

• This can be the hardest challenge depending on your church, but for me it wasn't too hard. You can read more of that story here. I made up a list of snacks for our church to buy to give the GF kids more options, for awhile all they did was Chex, which is cheap and find, but kinda boring. This is the list I suggested:
• Kinnikinnick animal cookies
• Fruity Pebbles just went gluten free and Rice Krispies, and their snack bars
• Rice cakes
• Envirokids Gorilla Munch 
• Annie's makes gluten free cheddar bunnies

Diaper bag/back pack/purse

• For snacks on the go I always keep the following in my daughter's back pack: crackers, yogurt raisins, all natural fruit leathers, cereal bars or snack bars (such as Enjoy Life), animal cookies, roasted edamame or soy nuts, and some times apple slices or a banana.

 Restaurants

• Eating out is always hard, but it is extra hard with kids. Not every restaurant has GF options on their kids menu. I now choose where we eat when going out by looking up the kids menu online. If they have something that works, then that is where we go.  

• Here is where we go and what we order for our daughter.
• Red Robin: grilled chicken on a stick, or a burger with cheese without the bun and no seasoning. I always make sure that the fries for the whole table are GF (without seasoning) and that fries that come with our meal are without seasoning too because my daughter likes to hop from lap to lap, this way if she eats from everyone's basket she is safe. 
• Chick Fil A: Grilled nuggets. I love this restaurant! As soon as I say grilled nuggets they automatically offer to change their gloves. Plus, I love their toys with the kids meal: books and learning toys. 
• Mexican places (Chili's and On the Boarder): quesadilla on corn tortillas or grilled chicken.
• PF Chang's: noodles and brown rice
• Village Inn and Perkins: yogurt, fruit, scrambled eggs, and hash browns.

Family Gatherings

• The best way to make this work is to send out emails to everyone (if it is a pot luck type meal) and list all the things that are ok. If you give brand names and places to purchase that makes things easier for everyone. It's better to do a list of what is ok then a list of what isn't ok. 

• If only one person is making the meal offer to help, if they don't want help find out what is on the menu and bring something similar. I love making GF items for gatherings because someone will say "This is the best _____ I've ever had, what is in this?" Then I have the joy of telling them what is NOT in it and they are always shocked then ask for the recipe. 

I hope this gives you and your family some relief this summer as you go out to BBQ's, picnics,weddings, birthday parties, and play dates.

Chicken Pot Pie (Bisquick Style)

Things have been crazy lately, just a lot of stuff going on and I have two injuries I'm covering from. That is right I have two injuries. I mentioned in a previous post that I broke a toe, well now I've broken my tailbone. So it's been fun, can't sit or stand very well for long periods of time. My husband has had to play mom and dad and the cooking has been simple. I'm starting to feel better so this week it's back to work for me - writing. I am working on stuff for church, this blog and my examiner articles. I'm slaking in all of my writing projects and mom/wife duties since I got hurt. But life goes on and so will I.

Here is a recipe that I've been making since college. I used to do this Bisquick but I have since changed it to to gluten free pancake mix. This is also my entry to Pamela's Products recipe contest. I hope it does well. The theme is convince and this recipe is very convenient. It uses left overs and frozen vegetables. This is a great recipe for quick weekday dinners. It is a great one dish meal too. My daughter loved it and started chowing down before we said our prayers, that is how much she loves this pot pie. I love that she loves it because she just shovels it into her mouth with out noticing if her bit has veggies or chicken in it, she just keeps eating and saying how much she loves it; makes a mommy happy.

Chicken Pot Pie (Bisquick Style)
Double pancake recipe by Pamela's Pancake Mix
1 cup left over cooked chicken shredded
1 cup frozen vegetable mix thawed*
1 tsp Italian seasoning

Preheat oven to 350 degrees. Mix together pancake mix and add Italian seasoning. Add the shredded chicken and vegetables, stir until well mixed. Pour into a lightly greased pie pan and bake for 30-40 minutes. Pie is done with edges and top are lightly golden brown. Toothpick inserted into the center should come out clean. Let pie sit for a few minutes before serving. Makes 4-5 servings.

* I used California Blend veggie mix which as large pieces, so it measures out to 2 cups. So I thawed them out and then chopped them up using kitchen scissors, once I did that it come down to 1 cup.