No-Fat Vegan Creamsicle Mousse
I have been playing with flavor variations on a basic vanilla vegan mousse. This one brings the bright sweetness of oranges together with vanilla, and reminds me of those creamsicle ice cream cups we used to buy from the neighborhood ice cream man in summers past. It is wonderful served in a parfait topped with fresh raspberries or strawberries, or you can make the almond cookie tartlet pictured above.
There are a number of recipes on the internet for tofu-based mousse. This one differs only in that I use both firm and silken tofu to give the mousse good body, which helps it stand up well to whatever flavors you choose to stir in.
No-fat Vegan Creamsicle Mousse
Stir together and chill until serving:
1 Recipe Basic vanilla Vegan Mousse
1 C no-sugar orange marmalade
Basic vanilla Vegan Mousse
1 container firm tofu, drained
1/2 container silken tofu, drained
a pinch of salt
1 to 2 TBSP. vanilla, to your taste
1/4 to 1/2 C maple syrup, agave, or honey, to your taste
1. Process all ingredients in food processor for about 1 minute, or until very smooth. Taste and adjust flavor until you like!
You may add any number of extracts and flavors at this point. Try 2-4 TBSP Hershey’s Special Dark Unsweetened Cocoa, or some Amaretto! Use your imagination and enjoy! This makes about 3 cups.
Posted in Desserts, Recipes
Tagged berries, creamsicle, Dessert, Esselstyn, honey, mousse, no fat, orange, pudding, vanilla, vegan
No-Sugar Orange Marmalade
I’ve used marmalade as the foundation for several recipes lately, and to save money, I decided to make my own. This recipe is a no-cook version, and it is delicious and simple to make.
No-sugar Orange Marmalade
2 large seedless oranges
4 TBSP. frozen grape or apple juice concentrate
1/4 C. agave or honey (optional)
2 TBSP. fruit pectin for no-cook freezer jam (I used Ball brand)
1. In a stewpot, cover your whole oranges with water and simmer (no lid) for 2 hours on very low heat, adding water as necessary to keep them covered. Drain and cool.
2. Cut off the ends of each orange to remove the stem area. Place all ingredients in the food processor and pulse process until you have the texture of peel that you like.
3. Spoon into clean containers (the new screw on plastic containers work fine) & leave 1/2 inch headroom. Store in the frig for 3 weeks or in the freezer for up to 1 year.
I often use fruit to sweeten my desserts and breads. Hey, it is no-fat and it’s vegan! One of my best fruit friends is St. Dalfour. The company makes a variety of nice fruit spreads and conserves. Their many flavors have inspired a number of new recipes in my kitchen. Today I want to highlight the orange marmalade! With its sunny flavor and fruity texture, it makes a great foundation for several of my staple no-fat vegan treats, including my own version of Aussie Bites, as well as a beautiful vanilla-orange mousse that can be finished with a marmalade glaze. St. Dalfour uses only grape juice concentrate for sweetening, with a bit of lemon juice and fruit pectin. The result is a bright, juicy spoonful of sweetness to go with your morning toast and french press, or to inspire your new culinary effort of the day! I get mine at Whole Foods, but some Walmarts also carry it.
St. Dalfour Orange Marmalade
Farro Risotto adapted from “The Italian Country Table” by Lynne Rossetto Kasper
When I made the switch to no-fat vegan eating, I grieved for my long-favorite cookbooks filled with the foods that had given me and my family such tasty memories over the years. After just a few weeks, I began to adapt those recipe treasures, and I am happy to say that with the right tools and a little creativity, many if not most things are possible! Here is an adapted version of a delicious recipe from Lynne Rossetto Kasper out of my all-time favorite Italian cookbook “The Italian Country Table”. Farro is one of many super satisfying, nutty whole grains I’ve come to love. Cook this for a full hour and the flavors of orange, sage, garlic and fennel and wine will carmelize into heavenly sweetness.
Farro Risotto with Garlic, Orange, and Sage
1 1/2 C farro
1 C hot water
2 large onions, chopped
10 large or 20 small fresh sage leaves, chopped
2 4-inch branches fresh rosemary
1 tsp. fennel seeds
1 undrained can garbanzo beans
8-10 C hot vegetable broth (or same volume H2O with 2 heaping TBSP Better Than Bullion Vegatable)
Zest of 1 orange
4 cloves garlic, pressed or microplaned
1/2 C favorite white wine
Pepper & Salt or salt substitute
Fresh Italian parsley leaves, chopped
Put dry farro in a 3 cup bowl and cover with very hot water for 15 minutes. “Saute” onion, sage, rosemary and fennel by placing in a large pot or deep saucepan, tossing with 1 or 2 cups broth, and covering with a lid. Simmer until the onion is softened, about 5 minutes. Remove lid. Add the garbanzo beans w/liquid, garlic, farro, and 1/2 the orange zest. Cook on medium until liquid evaporates and begin adding hot broth 1 cup at a time, cooking and stirring until liquid evaporates and your hot broth is gone. The cooking time will take about 50 minutes. Don’t hurry, the carmelization process is so important to the result, and besides, you can drink a glass of wine while you cook! Test to make sure the farro is cooked to your liking. It will have a uniform, chewy texture similar to cooked barley. When all the liquid is absorbed and the farro is done, stir in the remaining orange zest and white wine. Season to your taste with salt substitute or salt & freshly ground pepper. Simmer another few minutes until creamy and rich. Serve with chopped parsley.
Posted in Pasta & Grain, Recipes
Tagged Esselstyn, Farro, frugal, garlic, italian, low cost, lunch, meal, no fat, orange, recipe, rice, Risotto, sage, vegan