Sunday, October 14, 2012

Relaxing Fall Sweets with a little spice - vegan, macrobiotic, gluten free, recipe

My friend Joli and I were dining at Angelica's kitchen the other day when she was visiting NYC.  She asked me what Maple Tofu whip was when she saw it on the menu.  It's so simple to make, I thought I would post it and also give you a pumpkin mousse to play with.  Happy Healthy Fall sweetness....

Tofu “Whip” Topping

1 lb. Tofu
1/2 C. maple syrup
1/8 tsp. Seas salt
1/2 tsp. Vanilla extract
Lemon juice

Put the tofu in a saucepan with a little water and simmer with a lid on for 5-10 minutes.  (This makes the tofu more digestible and I think gives the topping a better flavor)  Take out the tofu and put in the blender with the other ingredients.  I use just a squeeze of lemon and you may wish more or none at all. Blend until smooth.  Chill well.

Pumpkin Mousse
This is a very healthy dessert that Meredith McCarty got from Harriet Mcnear.  Both excellent whole foods cooks.

2 1/2 C. Soy Milk
2/3 C. Maple Syrup
3 T. Agar flakes
3 T. Arrowroot powder
2 tsp. Cinnamon
1 tsp. Powdered ginger
1/2 tsp. Nutmeg
1/2 tsp. Cloves
1/2 tsp. Sea salt
1 C. pumpkin puree

Place 2 C. soy milk with the syrup and agar flakes in a 3-4 qt. Saucepan.  Bring to a boil over medium-low heat, stirring occasionally.  Turn down and simmer until agar is dissolved, about 5 minutes, continuing to stir every once in awhile.

Mix remaining 1/2 C. soy milk with arrowroot, seasonings, and pumpkin puree.  Whisk into soy milk.

When simmering resumes, transfer to a heatproof bowl to chill.

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