It’s been a great week in Upstate NY! I’ve had a great time with my family and friends. One of my closest friends tied the knot with her long time beau, which is always a beautiful thing (plus I got to wear a really fancy dress! :))

(One of The Parental’s and Me)

This week I’ve been bad. 20 percent of the recipes are actually mine. But I looked back over some of my top ten recipes from the past and there were two where I skipped myself. (So you see how my brain works now… if I can find a way to justify something, I’ll likely roll with it! :))

*Please note that the pumpkin and basil muffins are not gluten free – but it’s such a cool recipe that I want to try it GF!

My Fav (Top 10) Recipes from

Last Week (6-22 to 6-29)

Meatless Loaf
(Donna from Fab Frugal Food)

Pumpkin and Basil Muffins
(Sherilyn from Muscovado Lane)

Quick Salmon Patties
(Angie from Cashews and Hummus)

Polka-Dot Chocolate Cake with Chocolate Almond Butter Frosting
(Starlene via Shirley at Gluten Free Easily)

Blackened Black Bean Burgers
(Shirley from Gluten Free Easily)

Firecracker Cucumber Salad
(Fayina Girl from Gluten Free Vegan Family)

GFCF Soy-Free Egg-free Chocolate Mousse and Bon-Bon’s
(Sea from the Book of Yum)

Dairy-free Apricot Carob Blondies
(Amy from Simply Sugar and Gluten Free)

Tropical Vegan Nut Burgers
(Me from Living Free)

Pasta-less Turkey Lasagna
(Me from Living Free)

Do you have a recipe that I didn’t list that I might have missed? I’m happy for you to leave links to any recipes you’d like in the comments section. Maybe I’ll add them next week! :)

I hope you all have a week full of sunshine, smiles, and blessings from above!

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This mousse is only for REAL chocolate lovers. Its not for the faint of heart either. This mousse is more like a rich chocolate pudding and I really struggled to not eat all of it right when I made it. By some miracle it lasted about 4 days in my fridge. (In all fairness though, I did use about half of it in my Chocolate Pecan Coconut Cookies recipe.) Every time I opened the fridge and saw it sitting there I had to dip my spoon in.

Although, I did notice recently that I don’t crave sugar. I DO like to end dinner/supper with something sweet (fruit, a cookie, or something with peanut butter). I think its that whole ‘cleansing the palette’ thing. BUT, I really don’t have cravings! I get it in my head that something sounds good sometimes, but I don’t ‘itch’ for candy or ice cream. Its such a freedom. I didn’t think it was possible!!!

This mousse pudding is creamy and sweet and chocolaty. All things that make me happy; especially when combined! I normally don’t buy tofu because of its price, but I had to buy some to try to make sour cream. So I had a bit left over and wanted to try something sweet with it. It was experimental but I was pretty happy with it! (The picture doesn’t do it any justice…)

Ingredients:

1 lb. silken tofu (I used a mix of soft and firm)
1/2 cup light agave nectar
1/2 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract

Instructions:

Slice the tofu into cubes and place in the bottom of your blender. Add the agave, cocoa powder and vanilla extra. Blend on low.

I had to blend for about 10 seconds, stop, scrape the sides down and in, blend for 10 seconds, etc etc. It took me at least 5 minutes before it was all mixed it well and smooth.

The taste IS a bit strong at first, but once its been chilled in the fridge for a few hours or overnight, its smooth and amazing. Although I would warn against making that much or keeping it too long. Tofu really doesn’t last well over a week or so. Hence my using this pudding mousse in another experiment; Chocolate Coconut Cookies.

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This post is linked to Amy’s Slightly Indulgent, Lisa’s Tempt My Tummy Tuesdays, Diane’s Friday Foodie Fix, Valentines Day Gluten Free Recipes, Would You Like Chocolate with That? , and the Protein Edition of Just another Meatless Monday.