cookbook sampler Organic, vegan dessert recipes


from The Artful Vegan Fresh Flavors from


The Millennium Restaurant Key Lime Pie


Serves 6 to 8


I feel I should add a few notes about this temperamental mousse. If it is not set up when removed from the refrigerator, let it sit out at room temperature for 20 to 30 minutes. If for some reason the stars of white chocolate are not in alignment and it still does not set up, it probably was not cool enough before blending. If this is the case, you can save it by melt- ing down 2 ounces of cocoa butter, and blending it with the mousse. Refrigerate overnight again. Persevere! It’s worth it.


White Chocolate Mousse 3 cups soy milk


12 ounces cocoa butter, chopped into pieces ¾ cup plus 2 tablespoons Florida Crystals 1 tablespoon pure vanilla extract


Mango Sauce


1 mango, peeled, pitted, and diced (1 cup) ½ cup white grape juice 2 tablespoons agave nectar Juice of ½ lime (2 teaspoons)


Tart Shell ¾ cup unbleached white flour ⅓ cup whole-wheat pastry flour ⅛ teaspoon salt ⅛ teaspoon baking soda ½ cup raw unsalted pistachios, finely ground in a spice mill 1 tablespoon poppy seeds ¼ cup canola oil ¼ cup pure maple syrup ½ teaspoon pure vanilla extract


Avocado–Key Lime Filling ¾ cup white grape juice or water


1 tablespoon agar flakes 1½ tablespoon kudzu powder, dissolved in 1/4 cup water 2 ounces silken tofu


7 tablespoons fresh or bottled Key lime juice


½ cup mashed avocado Pinch of salt


½ cup Florida Crystals ¼ teaspoon pure vanilla extract


1 teaspoon poppy seeds, for garnish


2 tablespoons chopped raw unsalted pistachios, for garnish 4 strawberries, hulled and sliced, for garnish


To make the mousse, place 1 cup of the soy milk in a 2-cup measuring cup. Add the cocoa butter until the contents reach 1¾ cups.


The Artful Vegan Fresh Flavors from


the Millennium Restaurant by Eric Tucker and Bruce Enloe Dessert Recipes by Amy Pearce


Since 1994, Millennium has created a sumptuous vegan experience, which was first made available to home cooks in the revolutionary Millennium Cookbook. Now, Chef Eric Tucker brings us another col- lection of his mind-blowing vegan fare in The Artful Vegan. Bringing the farmers’ market to fine dining, these 140 new recipes are fresh, impassioned vegan interpretations of traditional and contemporary global cuisine – and they’re nutri- tious vegan recipes and all organic to boot. Spanning influences from the Pacific Rim to the Deep South, The Artful Vegan showcases an expanded repertoire of flavors, methods, and ingredients that are on the cutting edge of healthful taste and nutrition.


Published by Ten Speed Press Available at your local book store randomhouse.com


Reprinted from The Artful Vegan by Eric Tucker and Bruce Enloe | Photographs by Renée Comet


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