 Chocolate mousse is a decadent dessert typically made with egg whites and heavy cream. My version is vegan and uses agar agar to help firm the mixture up instead of eggs and dairy. Are you familiar with agar agar? It’s a red algae that is used to thicken and firm up a host of Asian desserts. I think of it as vegan gelatin. Don’t worry… it’s flavorless!
In general I prefer to keep dairy out of my chocolate when I can. Don’t get me wrong, I think that milk chocolate is absolutely delicious and is definitely a nostalgic childhood flavor for me. However, milk has a protein called casein that binds to many of the antioxidants in the chocolate rendering them unusable to our bodies. I don’t make a point of eating chocolate because of the antioxidants but I do consider it to be a big bonus. Selecting dairy free chocolate is a simple and easy way to upgrade my diet.
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 Typically I find myself reverting again and again to making sourdough but every once in a while I crave freshly baked bread NOW! Enter this savory quick bread. The leavening comes from both baking powder and baking soda instead of a leaven or a packet of yeast. Although sometimes I do sneak in a tablespoon of leaven and let the batter sit for an hour or so to give the resulting loaf a bit more leavening, tang and nutrition.
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