A lot of people ask me “don’t I miss [fill in the blank with non-vegan food]. There’s very little out there for which I haven’t found substitutes. I mean, I’ve made everything from ribs to cheese cake, and all have been vegan. It’s true, that some of these mock foods are more successful than others, but I really can’t say that I miss anything. It could be that I’m lucky that I would never eat milk chocolate when dark chocolate was around. And I’ve always been a fan of the lighter fair over meat dishes. In the past, when I would make chullent with meat, I’d only eat the beans and veggies and leave over the rest for everyone else.

For me, the hardest thing about being vegan for me is the lack of convenience food. I guess that’s a good thing – much less processed food. My recipe for mousse is not something that you can do at a moments notice. It needs planning and preparing before you’re able to enjoy the finished product. Although it takes time it is not difficult to make. You know how they say “good things come to those who wait?” Well in this case, it’s totally true.

The main reason the almonds need to soak for so long is that they need to get nice and soft so they turn to mush when you process them. If you do it too soon they can make the mousse gritty feeling – not the nice smooth sensation that you’re going for when you think of mousse.

If you’re having a chocolate panic attack, this is not the recipe for you. Go for the chocolate-peanut butter fudge instead – really fast and chocolaty. If you’re having guests and want to impress them, this is the right way to go. You can even throw in a splash of rum to make it more fun if you’re going for really fancy. It’s really superb.

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