It’s the vegan chocolate mousse battle! You may be asking yourself, why would such a battle ever need to take place? Well, a couple of weeks ago, I was checking out some food videos on YouTube (as I contemplated making more of my own but that’s another story) and came across a Green Kitchen Stories video of some healthy avocado banana chocolate mousse. I was so excited by this healthy chocolate-y treat that I made it immediately (for some of my long time readers, this should come as no surprise to you. I am a total sucker for anything vaguely healthy and super chocolatey). Long story short, I made it, I ate it, and then I fell into an internet search spiral exploring the world of healthy-ish chocolate mousses. There are a lot of recipes. A lot of them go with an avocado base but I was intrigued though by another Green Kitchen Stories recipe that was a chocolate mousse with a black bean base. I was too curious to resist and decided to make that one too.
Over a year ago we went to Costa Rica for a couple of weeks. We didn’t know much about the food there before we went but we quickly learned that in addition to the amazing fresh fruit smoothies, fish and fried plantains, we would be eating a lot of rice and beans. If you had asked me before we went if rice and beans excited me, I would have said no. It’s not something I usually eat at home and the idea of eating them at least twice a day with every meal would not have sounded overly appealing to me. Surprisingly, the rice and beans that I had there were often very, very tasty: super flavourful without being overly spiced. Regardless, by the end of the trip, it became a running joke that the first thing I would cook for us when we got back home was rice and beans. Honestly, after 14 days of it, we weren’t going to be eating rice and beans and time soon.
We only go to our big Asian supermarket every couple of months to stock up on essentials, but it’s always quite the outing for us. Not only is the place HUGE, but I tend to slowly make my way through every aisle, trying to decipher what lurks within the cans and bottles of products (because the packaging and signage is usually in Chinese or Japanese etc and unfortunately, I am not fluent in either). The most frustrating thing is when I am looking for something specific, and I know it has to be somewhere amongst all of those aisles, if only I could just find it. That’s what happened with the great search for preserved black beans.
Spaghetti squash is so exciting. It’s so satisfying to take a freshly roasted spaghetti squash and shred it with a fork. It’s remarkably easy. Why do spaghetti squash break apart that way? Are there any other vegetables that can be shredded so uniformly and beautifully? I don’t know. I have to admit, after roasting and shredding it I was pretty much prepared to eat it as is. It would be a lovely and satisfying side dish or snack eaten simply with salt, pepper and spice, but I needed a meal.