Ginger and lemon vegan chocolate mousse

Intro: For the busy bees, this is an extremely easy recipe that can’t go wrong to impress some special guests.  

Serves: 6-8 small espresso cups

Prep time: 15 minutes

Cooking time: less than 10 minutes


100g dark chocolate bar, break into small pieces

350g silken tofu, use a towel to squeeze out the excess water of the tofu

1 lemon zest

1 tsp grated ginger

1 tbsp rum 

1 tsp vanilla extract

60g agave syrup

1 small pinch of salt

1 chocolate biscuit, crumbled and used for topping

1 handful roasted walnuts, crumbled and used for topping   


  1. Melt the dark chocolate in a large mixing bowl over a pan of simmering water. Stir occasionally until the chocolate is completely melted. 
  2. Place the silken tofu, grated ginger, lemon zest, rum, vanilla extract, agave syrup, and a pinch of salt into a blender and mix until smooth. Then add the melted chocolate and blend until the mixture is smooth. 
  3. Transfer the chocolate mousse to small cups and garnish with some crumbled biscuits, nuts, and lemon zest.  Serve immediately or refrigerate until ready to serve! Enjoy! 

Ginger and lemon vegan chocolate mousse

Ginger and lemon vegan chocolate mousse

Ginger and lemon vegan chocolate mousse

Vegan Laksa

Serves: 1 person

Prep time: 15-20 minutes

Cooking time: 25-30 minutes


For the laksa paste: 

2 lemongrass stalks

1 garlic clove

1 red chilli

1 shallot

1/2 onion

1 bunch coriander

1 thumbsize tumeric

1 thumbsize ginger

1 thumbsize galanga

1/2 cup coconut cream

1 tsp cumin seeds

1 tsp curry powder

1/2 cup peanuts

1 tbsp peanut butter

1-2 tbsp soy sauce

1/2 lime juice

1 tbsp sesame oil 

Instruction: Place everything in a food processor and blend until smooth. For this recipe, I only used half of the paste and the other half could be stored in the fridge for up to one week.  

For the laksa soup:

500-600 ml vegetable broth

1 cup coconut cream

1/2 onion, thinly sliced

1 carrot, cut into chunks

1 cup bean sprouts

1/2 zucchini, thinly sliced

For serving and garnishing: 

80-100g rice noodles, cooked

1/2 cup of cooked edamame

80g pan-fried tofu marinated in sriracha, honey and soy sauce, cut into dices

80g roasted broccoli

A small bunch of chopped coriander, thinly sliced red pepper, spring onions and mint leaves

1 tbsp fried garlicky breadcrumbs (optional)

A small wedge of lime


  1. Cook the rice noodles in a pot of boiling water according to the package instructions. After the noodles are cooked, rinse the noodles to stop cooking and set aside. 
  2. Heat a small pot with a drizzle of olive oil on medium-high heat, add the laksa paste and cook for 2-3 minutes until the paste gets separated with its oil and a strong fragrance releases.  Then, add onions, carrots, and zucchini along with the vegetable broth and coconut cream. Bring the pot to boil and reduce heat to medium-low.  Let it simmer for at least 15-20 minutes.  Add the bean sprouts 2-3 minutes before serving.  Season the broth according to your taste.
  3. In a serving bowl, place the cooked rice noodles first, then top with roasted broccoli, edamame, and tofu. Ladle the soup into the bowl and garnish with coriander, red pepper, spring onions, mint, and garlicky breadcrumbs.  Add a small wedge of lime on the side and must serve hot.  Enjoy! 

Vegan Laksa - this bowl of laksa will keep you warm this winter. 

Vegan Laksa - this bowl of laksa will keep you warm this winter.