PUMPKIN
MOUSSE WITH GINGERSNAP CRUMBS
Adapted from Mollie Katzen's Vegetable HeavenPreparation time: 10 minutes, plus time to chill
Yield: About 6 servings
Mostly pure pumpkin, and highly seasoned with lemon, maple, and sweet spices, this vegan mousse is lightened by the presence of whipped silken tofu. The tofu is utterly neutral in flavor, but adds a wonderful creamy texture, as well as a big hit of protein.
1 10-ounce box soft silken tofu
1/2 cup maple syrup
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 1/2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
A pinch of ground cloves
A pinch of salt
3 cups (1 29-ounce can) solid-pack pumpkin 8 gingersnaps (2-inch diameter), crushed with a rolling pin
1/2 cup maple syrup
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 1/2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
A pinch of ground cloves
A pinch of salt
3 cups (1 29-ounce can) solid-pack pumpkin 8 gingersnaps (2-inch diameter), crushed with a rolling pin
- Place everything except the pumpkin and the gingersnaps in a blender, and puré until smooth.
- Add half the pumpkin, and puré again. Transfer to a medium-sized bowl and beat in the remaining pumpkin until the mixture becomes uniformly creamy.
- Cover tightly and chill for several hours or overnight, so the flavors combine and deepen. To serve, spoon into decorative bowls and sprinkle with gingersnap crumbs. Serve immediately, so the crumbs won't turn soggy.
CONVENIENCE NOTES:
- You can substitute cooked squash or sweet potato for the
pumpkin.
- This keeps well for up to a week, if stored in a tightly covered container in the refrigerator.
- Don't add the gingersnap crumbs until the very last minute – they don't stay crisp for long.