After the chocolate mousse craze over the weekend, it’s time for something healthy and savoury, peeps! In case you’ve taken time off social networks (good on you if you did!), we launched a 2 ingredient chocolate mousse recipe video (you can watch it HERE) showing how to make an indecently decadent chocolate mousse with just two basic ingredients: glorious aquafaba and dark chocolate 🙂 .
Making a good food video isn’t a trivial task and in an effort to failproof the shoot, you end up making A LOT of extra portions. It wouldn’t be an issue if I didn’t hate food waste so much and didn’t feel compelled to eat all of the leftovers (Duncan helped, of course). I make it sound like it was a horrible chore, it wasn’t and I take the full responsibility for my chocolate mousse bonanza, but to regain a semblance of dietary balance I am only doing healthy recipes for the next two weeks, starting with this beautifully colourful vegan shakshuka! Even as an omnivore, I was never one who ate eggs very often, but shakshuka (eggs poached in a spicy and smokey tomato sauce) totally stole my heart and I do miss it sometimes! Today’s recipe is my attempt at bringing these flavours back. I realise tofu is not eggs, but I swear, if you season your silken tofu with black salt it does taste like eggs (thanks to the salt’s high sulphur content). Try it! If you close your eyes, your tastebuds will be fooled!
