It’s world vegan day. I admit, I completely forgot. This happens every year 😛 Still, I cooked a vegan meal for 30 so that’s not a bad way to spend world vegan day! I would never have posted something as boring as I did this morning if I had remembered *face palm*. Ahem, onto bigger and better things like… this little beauty!
The menu today was
- wasabi sauce (waaay toned down wasabi!)
- asian-y stir fry
- Japanese coleslaw with tofu mayo
- Homemade cola drink
aaand.. vegan jammy vanilla cupcakes topped with carob mousse. These babies are definitely a sometimes food. Don’t be fooled by the word “carob!” But anyway, what better day to blog a treat than today?
I know you’re all perfectly capable of making sushi/ googling how to make sushi! I won’t insult your intelligence. :d
Vegan mousse cakes:
Don’t let the innocent cupcake fool you: these are a vehicle for mousse.
Make a batch of regular vegan vanilla cupcakes such as these.http://whippedbaking.com/2012/04/11/very-vanilla-vegan-cupcakes/. If you plan to make them gluten free, substitute 1/3 rice flour, 1/3 quinoa flour, 1/3 buckwheat flour and on top of this 1 tspn xantham gum and 1 tbspn tapioca starch. Fill each muffin case up 1/3 full, fill with strawberry jam and add a bit more batter over top. Bake like the instructions say..
250 grams firm silken tofu
170g extra virgin coconut oil
1/2 cup soy milk
1/2 cup carob powder
3/4 cup raw sugar OR 75 drops liquid stevia
1 tspn vanilla essence
Melt the coconut oil in a pan. Meanwhile, in a food processor, mix the rest of ingredients until smooth. Add melted oil and process. Transfer to a bowl (stainless steel is good, it makes it firm up faster) and let it set in fridge for 2 hours.
Once cupcakes are cool, pipe a swirl of mousse around them, and sprinkle with coconut.
Happy world vegan day!