chocolate banana mousse (vegan)

chocolate banana mousse (vegan)

Yesterday I had lunch with my marvelous agent, Matthew Carnicelli, and I left inspired, invigorated and ready to start another novel. We spoke at lengths about my first book (he’s still making the rounds) and the tremendous feedback it’s received balanced with the fear of publishing my book because it wouldn’t break through, it wouldn’t be big because it’s largely so dark. My book is this beautiful, risky thing, was the constant refrain from book editors, and Matthew and I brainstormed possibilities while he tries to sell this dark little thing I’ve created.

We spent two hours talking about what I write on this space and we decided that what I write here (personal stories connected to food, career advice, issues of race and identity, how I’m redefining success for myself on my own terms) should be kept here. The writing on this space is honest, good, and brings me joy in writing it and sharing it with you. So it’ll stay here and I’m privileged that you’ll bear witness to its inevitable bloom.

I talk about a new project that’s been stirring. The problem with how I write is that I never, ever think of plot, a story fully realized. I start with characters and a few scenes. I figure that if I know the people they’ll do some interesting things and the plot will follow. So I’ve a rather ambitious idea, one that will yank me out of my comfort zone, and it centers around a neighborhood in Brooklyn and a prominent (and potent) Puerto Rican crime family. Naturally, me being me, I have a few fully-realized scenes toward the end of the book, when I laugh and tell my agent this, he rolls his eyes because he’s been down this road with the last book. I always start in the middle of things and give him a 100 pages and inquire whether what I’ve written is any good. It’s always good, he assures me, and I can tell he’s relieved that this story is manageably dark, rather than relentlessly so.

I pause in the middle of our lunch, stir food around on my plate, and ask, timidly, the novel isn’t that dark, is it? He laughs because what I’ve asked states the obvious, because the title of my book is Follow Me Into the Dark, and he says, Felicia, it’s dark. But it’s also beautiful and good and we’ll find it a home.

I left reminded of the singular rule I was always taught in graduate school. Don’t just lean your hopes on this one great thing. Write new books, tell new stories, scatter them like confetti all over the place. So this is me, investing more time here, more time away from here. Writing. Creating something new. Every day.

INGREDIENTS
2 medium ripe bananas
½ ripe avocado (3/4 cup)
¼ cup cacao powder
½ tsp ground cinnamon
2 tbsp maple syrup (or honey)
½ tbsp water

DIRECTIONS
Add all ingredients to a blender or food processor and blend for 30 seconds or until smooth and well combined. I added cacao nibs and pistachios to my mousse, however, I can imagine this would be AMAZING with some whipped coconut cream. I let this chill in the fridge for an hour before serving.

chocolate banana mousse (vegan)

13 thoughts on “chocolate banana mousse (vegan)

  1. Hey Felicia,
    I admire your writing incredibly and know that your new novel will find a home soon. I CAN’T WAIT to read it!
    With much support always,
    Jess

    Liked by 1 person

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