Pumpkin mousse + a week full of recipes
The other night, I was craving something sweet and my first thought was to make snickerdoodles. But not having any sugar, I realised it wouldn't be possible. Looking at my cupboards and fridge, I spied pumpkin purée, silken tofu and maple syrup, as well as vanilla, nutmeg, cinnamon and ginger. Perfect!
My Pumpkin Mousse
1 tin pumpkin purée (I think it's about 2 cups)
1 tetra-pak of silken tofu
Maple syrup to taste
2 tsps vanilla
Cinnamon to taste (in other words, a lot; I am a fan of cinnamon)
Nutmeg to taste
Ginger to taste (I added quite a bit, relatively speaking; this ingredient was key to this dish's success)
In a bowl, blend together (I used a handblender) all the ingredients, adding more of the spices and maple syrup as necessary. Refrigerate and enjoy!
I did find that the mousse was a bit thin. Instead of maple syrup, it might be wiser to use maple sugar.
And for the week, I have planned the following menu:
1) lower fat banana bread (from Veganomicon)
2) applesauce oat-bran muffins (also from Veganomicon)
3) chickpea cutlets (again from Veganomicon)
4) tofu quiche with leeks and asparagus (from the Real Food Daily cookbook)
5) cherry tomato salad (also from the Real Food Daily cookbook)
6) roasted spring & summer vegetables (again from the Real Food Daily cookbook)
7) broccoli polenta (from Veganomicon)
8) baked tomatoes, florentine style (from Vegan Italiano)
9) veggie pâté (from How It All Vegan - I think)
My Pumpkin Mousse
1 tin pumpkin purée (I think it's about 2 cups)
1 tetra-pak of silken tofu
Maple syrup to taste
2 tsps vanilla
Cinnamon to taste (in other words, a lot; I am a fan of cinnamon)
Nutmeg to taste
Ginger to taste (I added quite a bit, relatively speaking; this ingredient was key to this dish's success)
In a bowl, blend together (I used a handblender) all the ingredients, adding more of the spices and maple syrup as necessary. Refrigerate and enjoy!
I did find that the mousse was a bit thin. Instead of maple syrup, it might be wiser to use maple sugar.
And for the week, I have planned the following menu:
1) lower fat banana bread (from Veganomicon)
2) applesauce oat-bran muffins (also from Veganomicon)
3) chickpea cutlets (again from Veganomicon)
4) tofu quiche with leeks and asparagus (from the Real Food Daily cookbook)
5) cherry tomato salad (also from the Real Food Daily cookbook)
6) roasted spring & summer vegetables (again from the Real Food Daily cookbook)
7) broccoli polenta (from Veganomicon)
8) baked tomatoes, florentine style (from Vegan Italiano)
9) veggie pâté (from How It All Vegan - I think)