Sara Novak
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Don't you just wish it could be berry season all year round? Those little antioxidant laden jewels brimming with natural sweetness and loaded with nutrients. Instead of hiding them in sugary baked goods why not make a delicious vegan berry mousse with the berries as the front and center ingredient? Top the mousse off with a lemon crème. I got this recipe from the Organic Shopper but swapped the maple crème for a lemon crème. The maple just didn't seem like a good fit in comparison to a cleaner, fresher lemon flavor. I like to serve these up in a champagne glass. You can push the crème through a pastry bag to get the spiraled look or just take a dollop and place it on top. You can also adjust the sugar so that the crème is sweet enough for your taste.
Vegan Blueberry Mousse
16 oz fresh local blueberries
1 12-oz package of extra-firm tofu
1 tbsp lemon juice
2/3 cup raw sugar
2 tbsp Arrowroot Powder
1 tbsp powdered agar
2 tbsp water
Method
- Drain both the berries and the tofu.
- Add the tofu to the blender and begin to blend. Gradually add the blueberries.
- Blend the tofu and berries for about 3 minutes to achieve the desired smooth consistency.
- Add the lemon, sugar, and Arrowroot and blend.
- In a small saucer heat the agar and water over medium heat until it becomes a translucent gummy texture (about 3 minutes).
- Add immediately to the blender and blend. Do this swiftly so that the agar does not solidify.
Lemon Crème
1 12 oz package firm silken tofu
The juice of 1/2 lemon
1/3 cup sugar
1 tbsp vanilla extract
1/3 cup all purpose flour
Garnish with a few blueberries
Method
- Clean out the blender really well and begin to blend your second package of tofu until completely smooth.
- Add lemon juice, sugar, vanilla, and flour to the blender and combine.
- Chill the mixture for about 30 minutes.
Yeild: Makes 6 servings
More on Veganism:
Are You An Eco-Friendly Eater?
Can a Vegan Diet Control Type 2 Diabetes?
Not Vegan? No Sex.
Vegan Diets Healthier for Planet
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