I’ve got a brand new look + vegan chocolate mousse!

Chocolate mousse

You might have noticed I’ve done a little sprucing around these parts. Well, that’s actually a lie–my dear friend Lorissa Shepstone (psst. hire her!) did all the heavy lifting while I sent emails asking if we can make the link color blue and could you remove that film in the header photo because it’s driving me bonkers–that kind of nonsense. I’ve known Lorissa since 2002, and she designed and built author sites when I worked in book publishing, and she’s my go-to designer/developer for all my client work not simply because she’s talented, but because she’s kind. She cares about her work and it shows. While this site was down for a couple of days, she panicked, and I shrugged my shoulders and said, it’s not that serious. I love what she’s done with this space and I feel this spring cleaning is a minor prelude to some of the big overhauls on the horizon.

If you’re one of the five people wondering why I made the change, I could share any number of reasons but mainly I wanted a change. I grew tired of the inflexible WP.com platform and wanted all the bells and whistles of WP.org. I craved something simple, warm, and I wanted to make sure you didn’t have to click to read more because that irritates the fuck out of me. I’m not here for page views.

More importantly, I’m thinking ahead and considering the bigger picture. I’ve got plans to build a separate site under my own name, which will focus more on my work (writing books + composing marketing plans–all under a storytelling arc) — a virtual shingle to hang my hat if you will. I’m thinking about how I can merge two seemingly disparate worlds–marketing + business with writing fiction–and it occurs to me that both worlds rely on a certain level of suspension of disbelief. People will always cleave to a good story.

pasta salad

Last night, I invited a friend and her husband and daughter over for dinner, and it occurred to me that I’ve entertained more in Los Angeles in one month than the whole of my last year in New York. I no longer feel the need to recede, to hole up in my home as a form of escape from everything that lies on the other side of my front door. Call it space, clarity, or the right dosage of anti-depressants, but I feel present and focused in a way that I haven’t felt in a long time. When a check I direly need to pay my rent arrived two weeks late (thus making me two weeks late in paying my rent), I didn’t freak out like I normally would–I knew the money was coming and what would I achieve about freaking out over that which I can’t control. Nothing. Over the next six months, I plan to work a lot (and consult with a debt counselor) because I really would love to feel what it’s like to not have debt. I want to be at the financial place I was before I moved to Los Angeles with the calm I occupy now. Granted, achieving this balance requires a lot of work and humility, but it’s worth the stretch.

I had planned to make my friends a homemade pizza, but the dough fell on the floor and then the cat decided he needed a new toy, and I subsequently found myself back at the market, covered in flour. Instead of pizza, I took all the ingredients and transformed it into a spicy pasta dish (basil walnut pesto coupled with chorizo and sliced pepperoni). My starter was a kale and baby arugula salad topped with sliced fresh apricots and blueberries dressed in a honey-shallot vinaigrette.

After talk of politics, books and rape culture (good times, good times), I served up this chocolate mousse, which wowed the crowd. My friend’s daughter wiped her ramekin clean and my friend’s husband was pleasantly surprised by the avocado, which he couldn’t detect. Frankly, this was the highlight of the meal. I’ve made vegan chocolate mousse before, but this version is more substantial–more pudding than whipped mousse, more nuanced in flavor (the almond butter helps balance out the avocado taste)–and it was such a hit that I plan on adding this to my dinner party dessert repertoire since everyone is allergic to something these days.

If you LOVE chocolate and want a little protein in your life, make this mousse. It’s THAT GOOD. Hope you enjoy the recipe and my new digs.

INGREDIENTS: Recipe from Gwyneth Paltrow’s It’s All Easy
1 large ripe avocado, pitted and peeled
2 tablespoons almond butter
Sea salt
1⁄4 teaspoon vanilla powder or vanilla extract
1⁄4 cup brown rice syrup 1⁄4 cup maple syrup
1⁄4 cup raw cacao or unsweetened Dutch-processed cocoa powder
1⁄4 cup almond milk
1⁄4 teaspoon liquid stevia (I didn’t use this because I didn’t have it, and the recipe turned out fine)
2 tablespoons coconut oil (this doesn’t need to be melted)

DIRECTIONS
In a blender or food processor, combine the avocado, almond butter, a large pinch of salt, vanilla powder, brown rice syrup, maple syrup, cacao, almond milk, stevia, and coconut oil and blend for 2 minutes, or until very smooth.

Divide among four ramekins; cover and refrigerate for at least 1 hour.

dairy-free recipes gluten-free pudding recipes

2 comments on “I’ve got a brand new look + vegan chocolate mousse!

  1. Thank you for this chocolate mousse recipe!
    I made it and it’s far better than a normal chocolate mousse with dairy&eggs.
    Yummy!
    Can you freeze it?

    1. That’s a good question. I haven’t tried it, but I can’t see why you couldn’t freeze it. I’m wondering if it would be more like ice cream, because the defrost process might make the mousse taste weird.

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