Being Vegan Everyday, Made Easy!

Anyone who says a vegan diet is boring obviously HAS NOT seen a copy of the cookbook Vegan Everyday by vegan executive chef, Douglas McNish. This cookbook boasts no less than 500 vegan recipes, so there is something for every imaginable occasion and situation. One of the goals of the book is to make veganism accessible, so the recipes are easy to follow and they use common ingredients.


We have been featuring some of the recipes from this book on the Vegan Mainstream Cookbook Club this week, and as the week passed I found myself picking the book up several times to look for an idea…and getting lost in all the great recipes, thinking over and over, “oooh, I have to make that!” To me, that’s a sign of a good cookbook. It inspires, gets the creative juices flowing, and gets me in the kitchen!

What I love about this book:

  • that you can look up almost any kind of recipe you may be looking for and find a bunch of yummy options!
  • that there are simple, easy recipes that will attract newbie vegans, as well as creative, interesting recipes which will appeal to people more familiar with vegan cooking
  • that there are lots of homemade basic recipes options – dressings, butters, creams, cheeses – so you can made everything completely from scratch if you want to (or sub ready-made ones if you are pressed for time or less interested in scratch cooking)

We’ve shared recipes for a Jerk Tofu Avocado Plantain Wrap and a Singapore Summer Roll…and today we’re including dessert! Mousse is one of my favourite desserts, and I love the simple elegance of this recipe:


Silky Chocolate Mousse

This creamy and decadent dessert is made with only a few ingredients — it’s both simple and delicious.

  • 1 block (12 oz/375 g) medium-firm silken tofu
  • 1 cup raw cacao powder (see Tips) 250 mL
  • 3⁄4 cup raw agave nectar (see Tips) 175 mL
  • 1⁄2 tsp alcohol-free organic vanilla extract 2 mL
  1. In food processor fitted with the metal blade, combine tofu, cacao powder, agave nectar and vanilla. Process until smooth, stopping the motor to scrape down sides of work bowl as necessary.
  2. Transfer to a serving bowl. Serve immediately or cover and refrigerate for up to 5 days.


Chocolate Avocado Mousse: Substitute 2 ripe avocados for the tofu.



Cacao powder is powdered raw chocolate. It is similar to cocoa powder but tastes even better, with a deeper, richer flavor. Cacao powder is available in well-stocked supermarkets and natural food stores and online. You may substitute an equal quantity of good-quality cocoa powder, but note that the flavor may not be as rich.

Be sure to use raw (not processed) agave nectar. It is a 100% natural (non?GMO) sweetener that contains naturally occurring fructose and is low on the glycemic scale, which means that it releases glucose slowly, providing sustained energy.

Courtesy of Vegan Everyday by Doug McNish, 2015 © Reprinted with publisher permission. Available where books are sold.

By | 2016-10-17T10:39:07+00:00 October 14th, 2016|Cookbook Club, Food, Lifestyle, Vegan Cookbook Club|0 Comments

About the Author:

Emma Levez Larocque is a Registered Holistic Nutritionist, writer and Certified Plant-Based Chef living on the west coast of Canada. She has been veg for 22 years, vegan for 7. Her passion is working to make veganism mainstream to promote a better, kinder world for all beings.