Not the Foodie who is about to graduate from macrobiotic cooking school, makes her own seitan, and uses Ayurvedic cooking techniques to influence her dishes.
Little ol’ lazy in the kitchen, expert only in kiddie food and things you can make in a food processor…
It is a mantle I took up proudly last month, as I told everyone who I work with (or anyone around me who would listen) about my vegan challenge, and felt drawn to any customer who even appeared to be interested in vegan foods on the shelves. I felt so in tune to the challenges of vegans everywhere that I have now taken it upon myself to create a list of all the vegan packaged products that we sell. (Not easy, let me tell you. It took me a whole day to get through the cereal aisle.) So when I was asked to do a cooking demo on Monday, obviously I needed to make something vegan. And as I am now the token vegan, I figured I better make my version of the token vegan* Thanksgiving dessert: Vegan Pumpkin Mousse.
As I made the original recipe at work, without the opportunity to photograph step-by-step preparation OR proper measuring utensils with which to make sure I have accurate spice and sweetener measurements,* I decided I would be failing you if I didn’t re-make it at home.
*I’m not saying I made the up for the recipe card. But I’m also not saying I didn’t make them up.
Yes, you can roast grapes. And they are AMAZING. Start by putting your diced, covered in apple pie spice, apples into a 375 degree oven for 15-20 minutes, then throw on some (also covered in apple pie spice)* sliced grapes for the last 15-20 minutes.
*Did I or did I not tell y’all I put it on everything?
Vegan Pumpkin Mousse
1 15-oz. can pumpkin puree
1/2 block soft/silken tofu (8 oz.), drained
1 Tbsp. grade A Dark Amber (or your favorite) maple syrip
1 1/2 Tbsp. sucanat or light brown sugar
1/2 tsp. vanilla extract
1 1/2 Tbsp. apple pie spice (or 1 1/2 tsp. ground cinnamon + 3/4 tsp. ground allspice + 3/4 tsp. ground nutmeg)
1/2 tsp. ground cloves
1 tsp. ground ginger
pinch of salt
1. Combine tofu and pumpkin puree in a food processor; process until smooth.
2. Add maple syrup and brown sugar, and spices. Process until well incorporated.
3. Taste, and add more sweetener or spice in small increments according to your preference for sweetness (and spiciness!).*
4. Allow to set in the fridge for at least 30 minutes before serving, but ideally overnight.