Advertisements
Tag Archives: Tofu

Pumpkin Mousse

21 Apr

Mousse: “A sweet or savory dish made with smooth whipping cream”

Wait..whipping cream? Even if you aren’t a health nut, we all know that anything with “cream” in it, isn’t healthy at all usually! But that doesn’t mean that this girl can’t find a healthy alternative! And guess what..you don’t like pumpkin? Well I made a chocolate variety too! Mmm, now that’s what I’m talking about. Chocolate and pumpkin, my two favorite things<3

How did I make it healthy when mousse is founded upon cream and other fattening ingredients?! Well that’s what I’m about to share with you.

I made a chocolate variety way back last year by accident when experimenting different ways with tofu. (Say what?!). Yep, tofu. But then the need for it sparked my memory. For the pancake weekly challenge I’ve talked about in previous posts (like my mochonut pancakes and berry coconut chai pancakes!) I’ve been attempting to create pancakeĀ sandwiches, (a spin off of the loved yet unhealthy ice cream cookie sandwiches). But I needed a healthy filling instead of ice cream. What did I decide upon? You got it! My tofu mousse from long ago! (Please don’t write it off till you try it! You don’t taste a “tofu” taste!)

You can’t tell me that this makes you’re mouth start watering… :)

photo

Pumpkin Mousse
-6 oz silken tofu (or other tofu brand)
-1/2 cup pumpkin
-2 T cottage cheese
-2 T greek yogurt
-1/4 cup agave
-1 tsp each: cinnamon, vanilla extract, xanthan or guar gum (for thickening!)
**For chocolate alternative: Sub in avocado for the pumpkin+add 2T cocoa powder, or leave out pumpkin and avocado altogether and just add cocoa powder!
Directions: Blend all ingredients together. Let sit in refrigerator to thicken more. Enjoy!

Advertisements

My First Cooking Demo Class

25 Mar

Wow, where do I even start! I guess I can begin by telling you first that a few others and myself just established a culinary arts club at my college, University of Florida, at the beginning of this Spring semester. Yesterday, we had our first cooking demo in front of other students! It was so much fun. As the food director, I create the recipes, and preform the actual cooking in front of the students. Last night, we decided to make homemade pasta (yes, completely homemade!), and a combo of both tofu, and shrimp spring rolls.

It was such a great experience! It was my first time having to cook in front of others while instructing them how to make it themselves. The other executive board members took part in it as well. I was mostly in charge of making the pasta, rolling it out, and cutting it.

Casu Spring Rolls & Pasta Demo (15 of 26) Casu Spring Rolls & Pasta Demo (12 of 26) Casu Spring Rolls & Pasta Demo (13 of 26) Casu Spring Rolls & Pasta Demo (14 of 26)

My one friend Kim, cooked the shrimp and tofu, and then prepared the spring rolls.

Casu Spring Rolls & Pasta Demo (21 of 26)photo 3

And the other members helped with all the additional preparations, like the sauteed veggies that were later mixed in with the cooked pasta, and the yummy and delicious sauce for dipping the spring rolls in, made of coconut cream, Hoisen sauce, creamy peanut butter, and much more!

Casu Spring Rolls & Pasta Demo (3 of 26) Casu Spring Rolls & Pasta Demo (18 of 26) Casu Spring Rolls & Pasta Demo (23 of 26)

Overall it was a great night! Of course some stress beforehand with preparations and getting everything together for an event like this, but that’s what begins the adrenaline and allows everything to proceed with excitement!

Recipes for the homemade pasta and spring rolls will be up soon:) Until then, keep letting me know of anything you would like to see! As it is all of you that make this site what it is :)