It seems like adulthood is defined by an endless litany of tasks. One must clean the floors and launder the clothes and prepare the food and pay the bills. And let’s not even get into the drudgery that can accompany the monetary requirements of bills. It’s easy to get overwhelmed.
And, let me tell you, it’s been one of those weeks. It seems like every time I scratch on thing off my to-do list, I’m reminded of five more things that need to be added. Between work and blogging (more work) and family and household needs and trying to squeeze in a little time for my creative outlets, I’m feeling a bit tapped out. To top it all off, I agreed to entertain guests at my home this very same evening.
What on Earth was I thinking? Now, don’t get me wrong. I love my friends, both new and old. I’m a warm and fuzzy kind of gal underneath the veneer of smudgy eyeliner and self-depreciating jokes. And, as I’ve gotten older, my maternal side has started to stir. Not an actual desire to bear children (dear gods), but a need to nurture those that I love.
Usually, this expresses itself in two ways. First, I mother-hen fully grown, and perfectly capable, adults. I do this by asking impertinent questions about the well-being of those around me. Sometimes, I apologize afterward when I see that I’ve crossed some invisible line in the sands that divide normative, friendly chitchat from full-blown, Jewish-mother interrogation. But, usually, I don’t. After all, if you are my friend, you’re going to have to learn, sooner or later, that I am a word garble of emotional transparency. Deal or distance. Those are your options.
The other form of expression this emerging maternal natures takes on is a need to feed. I recognize the irony in this because I do, in fact, hate to cook. I learned, however, that I love to feed. Give me a table full of people who have subsisted on Jack-in-the-Box for a week straight (aka, many of my friends) and I will do my best to fill them with nutrient-rich, home-cooked food. I enjoy doing it which is weird in that my sixteen-year-old self could never have anticipated this shift.
And, because I inherited a strong sense of propriety from my mother’s copy of Miss Manners which was prominently displayed on our coffee table for the first fourteen years of my life, I also feel that if you invite people over for dinner, you should serve dessert. Dessert takes a perfunctory meal and turns it into a social experience. After all, one must finish their meal, allow a reasonable amount of time for digestion, and only then is it time for dessert.
Dessert gives your guest time to pause, to kibbitz, without feeling rushed to head back home once the feeding is done. But, if you’ll go back with me a few paragraphs, I’m swamped and I have to prepare dinner for a group. I don’t want to do something lame, like buy a box of Oreos from the grocery store, but who has time to prepare dessert? And yet, dessert is essential.
Once again, Dana swoops into rescue me. This handy dandy recipe for Simple Vegan Chocolate Mousse is one I plan on printing and keeping on hand from here to eternity. Just five ingredients and a few hands-on minutes can lead to a rich, decadent, VEGAN dessert that will impress your guests.
In fact, I’m going to make it this very same night for our dinnertime visitors. And that will still leave me enough time to prepare the meal, straighten up around the house, and maybe, just maybe, sneak in a twenty minute nap with my dog. Hell, I might even bathe just because, you know, company.
And, as per usual, Dana offered a few suggestions to make this dish your own. She says, “This tastes great topped with coconut whipped cream, fresh berries, or crunched up cookies. The cookies I used were found at an international market and are delicious!”
I’m going to take the baker’s advice and make a quick stop at the international grocer on the way home to snag some tasty cookies to crumble on top my Simple Vegan Chocolate Mousse. And, as an added touch, I happen to have some Vegan Coconut Whipped Cream ready for that final dollop on top.
Dessert, boom! Today, I’m winning at adulthood.
- 12 oz chocolate chips
- 12 firm silken tofu
- 1/4 cup non-dairy milk (I used coconut milk)
- 2 TBSP agave or maple syrup
- 1 tsp vanilla
- In a food processor, blend tofu, milk, agave and vanilla. Blend until smooth and mixture does not have a 'grainy' look or texture. Be sure to scrape down the sides and get all those rogue tofu bits!
- Melt chocolate chips over medium heat. (A good nonstick pan and silicon spatula are really your friend here) I would suggest adding a tablespoon of non-dairy milk to help in the melting process. Sometimes the chocolate can really clump up and the milk will help keep it nice and smooth.
- Let melted chocolate cool for 5 minutes or so, then add to tofu mixture in processor and blend again. Blend until chocolate is well incorporated.
- Pour mousse into a bowl and cover. Chill in refrigerator for at least 1 hour and up to overnight. Scoop and enjoy!
Cooling Time makes up most of the Total Time!!