ariel's making ... mini pumpkin souffles

winter is coming to an end, which means pumpkin season is almost over. i got one of the last sugar pumpkins at the farmers' market last weekend and roasted in the oven. with the remaining half, i decided to try making mini pumpkin souffles.


to make 4 small souffles you'll need:

1/2 an organic sugar pumpkin (about 1 1/2 c.) roasted until tender with the skin removed
1/2 c. organic milk
3 organic eggs
1 T. organic cinnamon
4 big T. organic sugar

blend these all together until smooth and creamy and pour into oven-safe glasses (i used jelly jars). then place them in the oven in a baking dish with water in it.



bake at 450* for about half an hour -- our 'til they're all puffed up and beautiful!


so yummy, so simple and so healthy!

i love winter veggies ... but i can't wait for spring!

kisses,

ariel

ariel's making ... vegan chocolate pumpkin mousse

vegan chocolate mousses is one of my favorite desserts, but since today is thanksgiving i made up a new recipe using pumpkin. to start you'll need:

1 organic pumpkin
1 package organic silken tofu
1/2 cup organic powdered sugar
1 cup organic soy milk
1/2 cup organic fair trade dark chocolate chips
2 T cinnamon

wash and cut pumpkin in half. take out the seeds and place pumpkin on a cookie sheet. bake them in an oven at 350* for about an hour or until they're easily pocked with a fork.

don't throw away the seeds! wash them and then top with sugar and cinnamon and place in the oven with the baking pumpkin -- they're going to be a yummy garnish for our mousse.

when the squash is done, scoop it out into a blender.

add 1 cup of soy milk and ...

blend together 'til it's totally smooth.

add the silken tofu and blend again 'til smooth.

add your sugar and cinnamon and mix one more time.

now start melting your chocolate in a double boiler on the stove.

remove half of the pumpkin mix and set aside. add the melted chocolate to the remaining pumpkin/tofu mix and blend.

since we're having thanksgiving at auntie yam's today, i thought i'd make my mousse in a cupcake pan so that they're easy to carry and also in individual servings. using the two flavors, chocolate and pumpkin, i scooped a spoonful of each into the muffin liners and then gave them a swirl with a chopstick and topped with a little extra cinnamon. chill these overnight or for at least two hours -- and don't forget to add the candied pumpkin seeds right before you serve them.

eat, drink and be merry! happy thanksgiving!

kisses,

ariel