So sad it will come to an end shortly 😦
Remember when I said I don’t trust mexican restaurants and I probably will never go to another one in my life? Well, I lied. I decided to give a new Tex-Mex restaurant a shot and it couldn’t have turned out better.
What is this magical place you ask?
Don Pablo’s had a great menu with lots of options for everyone, even vegans. The waitress was extremely helpful with answering all of our questions from if the beans were vegetarian to what the rice was cooked in. We were so grateful to have such a knowledgeable waitress! She told us about all of the vegan options because she gets asked these questions a lot. She recommend the portobello mushroom fajitas and I said no more:
This dish was amazing. It came with all sorts of toppings and side dishes and filled me right up quickly. No seriously, I was so full I wanted to throw-up. Not fun. Diffidently worth it though!
I already want to eat my left-overs.
& Now for dessert:
You’ll need 16 ounces of SILKEN tofu, 8 ounces of chocolate chips, and 3 T of agave (Don’t have agave? Use maple syrup or just leave this out and the mousse wont be as sweet)
Blend the tofu until smooth
Melt the chocolate chips using a microwave or a double boiler
Add the agave to the melted chocolate
Pour the chocolate mixture into the tofu and blend until smooth
Chill the mixture for at least 20 minutes
Serve with your favorite fruit or eat by the spoonful
I’m thinking about taking this to Thanksgiving because it’s so tasty and this recipe serves quite a few. I could make cute little dessert dishes using the mousse and pretend like they’re not made out of tofu. Have you ever noticed that tofu seems to scare everyone? Poor ‘fu. I also plan on feeding some to my momma when she comes home from FL today. She hatesss tofu! Although I don’t think she has ever tried tofu.