Double Chocolate Mousse

Another holiday, another opportunity to master the art of avocado-based desserts! My family loved the pumpkin mousse filling I used in my No Bake Pumpkin Pie this past Thanksgiving so I was inspired to create its decadent and sophisticated cousin: Double Chocolate Mousse.

While this one can’t technically be classified as ‘raw’ since it does require a teeny bit of heat, it is 100% whole foods plant based and sooooo simple! Oh, and I promise it does not taste like avocado.

Vegan, Gluten-Free, Dairy-Free, Nut-Free

Dessert

American

Yield: 4

Author: Alisha Vavilakolanu

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Double Chocolate Mousse (Vegan, Gluten-Free, Nut-Free)

Ingredients

• 1/4 cup + 2 tbsp dairy-free chocolate chips
• 1/4 cup cocoa powder
• 1/4 cup plant milk
• 2 ripe avocados, peeled and pitted
• 4 tbsp agave or sweetener of choice

Instructions

1. Add 1/4 cup chocolate chips to a microwave-safe bowl and heat in 15 second increments until melted.
2. Pour the melted chocolate into a high-speed blender along with remaining chocolate chips, cocoa powder, plant milk, avocados, and agave. Puree until smooth and creamy.
3. Serve immediately or store in an air-tight container in the refrigerator for up to three days.

https://thelishlife.com/blog/double-chocolate-mousse

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Instant Pot Borscht

Sweater weather is here to stay — and so is soup weather! I’ve got a few cozy classics on the blog already, like Curried Butternut Squash Soup and Ginger Curry Carrot & Squash Soup. So, I wanted to venture out of my comfort zone a bit for this recipe and attempt something that wasn’t so… orange.

Enter borscht, a vibrant beet-based soup with origins in Eastern European cuisine. It’s a pretty versatile end-of-the-week type of dish; outside of a few necessary ingredients, you can add pretty much any veggies or protein to the stew. Traditional borscht is made using beef or bone broth and served with sour cream, but I’ve replaced these with vegetable broth and dairy-free yogurt to make the recipe 100% plant-based!

Vegan, Gluten-Free, Dairy-Free, Nut-Free, Instant Pot

Entree, Soups

Eastern European

Yield: 6

Author: Alisha Vavilakolanu

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Instant Pot Borscht (Vegan, Gluten-Free, Nut-Free)

Cook time: 60 MinTotal time: 1 Hour

Ingredients

• 2 tbsp oil, divided
• 1 lb plant-based sausage
• 1 cup onion (1 medium onion), diced
• 1 tsp garlic (2 cloves), minced
• 1 lb beets (4 medium beets), peeled and cubed
• 1 lb potatoes (3 medium potatoes or 8 - 10 baby potatoes), peeled and cubed
• 1 cup carrots (2 medium carrots), peeled and chopped
• 2 cups cabbage (1/2 medium head of cabbage), shredded
• 1 1/2 cups fresh or frozen spinach, packed
• 3 cups low sodium vegetable broth
• 3 cups water
• 1 1/2 tbsp lemon juice
• 1/2 tbsp apple cider vinegar
• salt and pepper, to taste
• optional: dairy-free yogurt, to serve

Instructions

1. Select the Sauté function on your Instant Pot and set the timer for 10 minutes on the Normal setting. Add 1 tbsp oil to cover the bottom of the pot and pan fry the sausages until crispy (about 2-1/2 minutes on each side). Remove and set aside.
2. Add the rest of the oil and sauté the onions until translucent (about 3 minutes). Add minced garlic and sauté for an additional minute.
3. Cancel the Sauté function. Add beets, potatoes, carrots, cabbage, spinach, vegetable broth, and water. Stir well to combine.
4. Seal the Instant Pot, ensure the pressure valve is turned to 'Sealing' and select the Pressure Cook function. Pressure cook on High for 40 minutes.
5. After the 40 minutes are up, allow the pressure to naturally release for an additional 10 minutes.
6. Using a dishtowel or oven mitt, carefully turn the pressure valve from 'Sealing' to 'Venting.' Once you see the metal rod click back down, open the Instant Pot and give the borscht a stir.
7. Add lemon juice, apple cider vinegar, and salt and pepper to taste.
8. Prior to serving, cut up the plant-based sausage and add it to the borscht.
9. optional: Top with a dollop of dairy-free yogurt

Similar Recipes

Curried Butternut Squash Soup (Vegan, Gluten-Free, Nut-Free)

Ginger Curry Carrot & Squash Soup (Vegan, Gluten-Free, Nut-Free)

https://thelishlife.com/blog/instant-pot-borscht

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Everything But the Kitchen Sink Roasted Brussels

I know, I know… “Everything But the Kitchen Sink” is a phrase usually followed by cookies or brownies or another sweet treat. And while Brussels sprouts are probably the farthest thing from dessert, they’re one of those veggies that taste great with anything and everything… but the kitchen sink. ;)

So you start out with your Brussels sprouts, drizzle on some olive oil and Everything But the Bagel seasoning, and roast them to perfection in your air fryer (or oven, if that’s how you roll). And right before you dig in, you can add a drizzle of tahini, dried herbs, and vegan parmesan. It’s simple, it’s satisfying, and it’s time to make them now!

Did I mention these taste INCREDIBLE with my Copycat Panera Bread Mac ‘n Cheese and some bac’n bits?!

Vegan, Gluten-Free, Dairy-Free, Nut-Free, Thanksgiving

Appetizer, Side Dishes

American

Author: Alisha Vavilakolanu

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Everything But the Kitchen Sink Roasted Brussels (Vegan, Gluten-Free, Nut-Free)

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 1 lb Brussels sprouts
• 1 1/2 tbsp olive oil
• 1 tbsp Everything But the Bagel seasoning
• 1 tbsp tahini
• 1/2 tsp parsley
• 1/2 tsp dill
• 1/4 tsp black pepper
• 1 tsp vegan parmesan or nutritional yeast

Instructions

1. If using an oven, preheat to 400 degrees Fahrenheit and lightly grease or line a baking tray with parchment paper. If using an air fryer, skip this step for now.
2. Wash and prep your Brussels sprouts. Peel off the outer leaves, chop the ends, and cut each sprout in half lengthwise.
3. Toss sprouts in olive oil and Everything But the Bagel seasoning.
4. If using an air fryer, preheat your air fryer to 400 degrees Fahrenheit. Once ready, add Brussels sprouts to the air fryer basket and cook for 14 minutes, shaking the basket about halfway through. (If using an oven, transfer Brussels sprouts to baking tray and bake at 400 degrees for 40 minutes, shaking the tray out every 10 minutes or so to prevent sprouts from sticking.)
5. Once the Brussels sprouts are cooked through and crispy on the outside, take them out of the air fryer or oven. Drizzle tahini and top with parsley, dill, black pepper, and vegan parmesan or nutritional yeast. Serve warm.

https://thelishlife.com/blog/everything-but-the-kitchen-sink-roasted-brussels

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