Cashew Chocolate Mousse Pie
This chocolate tofu pie, from Chapter One: Thanksgiving, was a breeze to assemble. It requires soaking cashews, then blending the cashew butter with silken tofu. You heat that mixture, melting in chocolate chips and adding maple syrup to taste. I used a store-bought whole wheat pie crust, and topped it with some stray mini chips before baking. I'll have to report back on the results because I'm saving it for my parents' visit this weekend, as a belated Thanksgiving treat.
I did taste this dish, which comes from the small brunch section in the final chapter of the book, Chapter Six: Brunches, Appetizers, and Potluck Dishes. Perhaps this casserole should be called Extra-Vergüenza because, much to my shame, it looked solid in the pan but fell apart when served. Maybe I should have used a shallower dish? It was an easy recipe to throw together, almost like making a tortilla lasagna but without all the fuss of layering. It has tofu, onion, garlic, corn tortillas, tomatoes, chili peppers, spices, and some grated vegan cheese on top. Next time, I'd leave off the fake cheese and add nutritional yeast.