Because secret veggies are the best veggies.

By Lauren Mazzo
October 01, 2018
Photo: Provenance Meals

Only one American adult in 10 gets enough fruits and veggies each day. It's basically a first-world country malnourishment epidemic.

True, meal planning isn't easy-but there is an easy enough way to add a serving or two of veggies to your day. Sneak them into other foods that are normally produce-less. (Case in point: All these dessert recipes with veggies inside.)

Get in the fall spirit by whipping up this dairy- and gluten-free masala chai spiced mousse recipe made with cashews, coconut, and-wait for it-cauliflower. (ICYMI, cauliflower is so easy to hide in other recipes, it's basically the ninja of vegetables.) Serve this mousse for a hearty breakfast, healthy dessert, or sweet-and-spicy snack that comes with a heaping serving of veg and healthy fats. Genius right? The recipe was crafted by Serafina Alonso, the executive chef for Provenance Meals, an organic, gluten- and dairy-free meal delivery service in New York City.

Meal-prep a big batch at once, and you have a delicious and festive autumn breakfast to wake up to every morning. (Bonus: Sip one of these spicy fall teas better than a PSL to reach peak ~fall vibes~.)

Masala Chai Spiced Mousse

Makes: 3 servings


  • 2 cups water
  • 3 tablespoons (or 3 bags) Masala chai tea
  • 1 cup raw, unsalted cashews
  • 1 cup coconut meat, chopped
  • 2 cups (about 6 oz) cauliflower, cut into florets
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • Pinch of sea salt


  1. Bring water to a boil. Add chai and steep for 5 minutes. Strain and discard tea leaves.
  2. Once tea has cooled, combine with 1 cup of cashews and let mixture soak for 4 hours (or overnight). Then strain cashews, reserving tea concentrate. Set aside.
  3. Combine soaked cashews, coconut, cauliflower, honey, vanilla, and sea salt in a blender with 3 tablespoons of the masala chai concentrate. Blend on high, slowly adding additional tea if needed until mixture is completely smooth.
  4. Allow to cool in fridge for an hour before serving. Top with toasted nuts, bee pollen, or your favorite fruit, sliced fresh or roasted.


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