October 1, 2008

pumpkin budding

  • 2 cups of pumpkin puree
  • 2 cups of silk tofu
  • 1 cup of almond breeze original
  • 2 tsp of gelatin powder/agar gar (for vegan version)
  • 1/3 cup agave nectar or any kind of sweetener you have
  • 1 tbsp cinnamon
  • 1/2 tbsp pumpkin spice
1. heat almond breeze and dissolve agave nectar in it
2. hydrate gelatin powder in 2 tbsp of water
3. combine 1 and 2.
4. blend pumpkin with tofu for 2-3 min until you get a smooth mixture.
5. add 3 and blend 1 min more
6. pour the mixture in 3 bowls and freeze for 4-5 hours
7. serve it with peanut/almond butter (optional)


Anonymous said...

FYI-Just thought you might like to know that gelatin is NOT vegan-it is made from boiling skin, bones and connective tissues from animals. I think your vegetarian and vegan friends might object to eating foods with gelatin.

Balance, Joy and Delicias! said...

thanks for the info. I'd change the recipe, replace gelatin by agar-agar.

Lauren said...

I love anything pumpkin, and pudding ranks high on my list of favorite desserts. Thanks for the recipe!

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