pre-celebrating christmas with the kinship

This sunday we will pre celebrate with my mothers kinship (aunt and her family with he kids) we would be many people and so everybody brings something for dessert with.

I decided to make a pumpkin mousse. I found an old recipe I once made and it was delicious, but the thing is it calls for 2 eggwhites. I must have defently made before I went vegan or I just left the eggwhites. I don't know it anymore.

 

But here I will post eggless recipe I found deep in my recipestock in the bookshelf.

 

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Vegan Pumpkin Mousse

 

Ingredients and Directions:

 

15-oz can pumpkin purée

1/2 cup turbinado sugar

1/4 cup dark brown sugar

1 tablespoon maple syrup

1 1/2 teaspoons vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

pinch of salt

8 oz. silken tofu, cubed, drained and towel-dried

 Make sure to remove as much excess water from the silken tofu as possible to prevent the mousse from becoming watery. I let the cubes drain in a strainer over a bowl before laying them between paper towels.

In a food processor or blender, process all of the ingredients except the tofu until smooth. Add the drained tofu, and blend until the mixture is smooth and creamy. Chill for at least half an hour or overnight. Enjoy as a trifle or dip with coconut whipped cream and vegan cookies.

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Eggplant tower with feta tomato sauce

 

 



Ingredients

• 2 Eggplants (about 600 g)
• Olive oil
• Salt and black pepper from the mill
• 1 Onion, medium size
• 1 Clove of garlic
• 1 Can of Pelatitomaten, chopped, (400 g)
• 0.5 Bunch Basil
• 200 g feta cheese

For the small budget

2 Persons: halve the ingredients.
1 Person: is not suitable for the preparation of Kleinstmenge.

Preparation

For 4 persons

1 Preheat to 220 degrees. Show a large sheet with parchment paper.

2 The stalk approach the aubergines, remove and cut the fruit into just under 1 cm-thick slices. Brush on both sides with olive oil and season with salt and pepper. Put closely side by side on the prepared plate.

3 The aubergines in the 220 degrees hot oven on the second from the bottom Groove golden bake about 20 minutes.

4 In the meantime Peel the onion and the garlic clove and chop finely. In a small pan heat some olive oil and onion and garlic fry it. Attach the Pelatitomaten salt and pepper seasoning and can be covered to cook about 10 minutes.

5 Finely chop the Basil. In a bowl, crumble the feta and mix it with the Basil.

6 The tomato sauce with the hand blender fine puree if necessary, and season. Heat again.

7 The eggplant from the oven take. Layer alternately with the feta cheese on 4 preheated plates for turrets. Pour tomato sauce and serve immediately.