Pistachio Pots de Creme


Finally found... a vegan chocolate mousse made with pistachios! 

Note: The pots de creme will need to chill in the refrigerator for 8 hours or overnight before serving.  To ensure a silky smooth consistency, soak pistachios overnight or boil in water for ten minutes and drain. 

1 1/4 cups water, divided
3 tablespoons cornstarch or arrowroot
1/2 cups shelled unsalted pistachios*
1/2 cup sugar
1/8 teaspoon salt
1/4 cup semisweet chocolate chips (dairy free)

In a small bowl, thoroughly mix 1/4 cup water and cornstarch with a whisk or fork and set aside. 

In a blender, make pistachio milk by combining remaining 1 cup water and pistachios. Blend on high for 2 minutes until completely smooth. In a medium saucepan, whisk together pistachio milk, sugar, and salt, and heat on medium high just until boiling. Reduce the heat to low, and stir in chocolate chips. Let cook, whisking frequently, until completely smooth. Increase the heat to medium and slowly drizzle the cornstarch mixture into the saucepan, whisking continuously. Let cook until the mixture becomes very thick in texture, like pudding, about 5 minutes, whisking frequently. 

Pour the custard evenly into 4 ramekins or small cups. Smooth the tops. Let cool for 10 minutes, then chill in the refrigerator for 8 hours or overnight. 


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Coconut Red Curry with Tofu

Faced with the challenge of cooking for gluten free, vegan guests, I came up with this Red Curry dish made with coconut milk and tofu. It is so delicious, that my family asked me to add it to their favorites. There is nothing complicated or difficult about its preparation. 


  • 14 ounces extra-firm tofu
  • 1 tablespoon peanut or safflower oil
  • 1-inch ginger root, peeled and minced
  • 2 shallots or 1 small onion, minced
  • 2 garlic cloves, minced
  • 1 Thai chile or 2 serrano peppers, seeded and thinly sliced
  • 2 tablespoons chopped cilantro stems
  • 8 ounces cremini mushrooms, quartered
  • ½ tablespoon sea salt, more to taste
  • 3 tablespoons prepared red curry paste
  • 1 bag of Red Curry sauce (Saffron Road)
  • 1 cup unsweetened coconut milk
  • 2 teaspoons Asian fish sauce
  • zest and juice of 1 lime
  • 1 cup snow peas
  • Basil and/or cilantro leaves, for garnish
  • Brown or white rice, for serving.



1.    Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

2.    Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest, and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

3.    Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top. 

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