Not exact matches
1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed
pumpkin or about 3/4 cup 1 cup unsweetened, plain,
vanilla or lite
vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey
than custardy) 1 tablespoon
pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon
vanilla extract
Add some salt and lemon juice to enhance the flavours Now you can add: — Nuts (almonds, cashews, hazelnuts, walnuts, pecans, brazil nuts...)-- Seeds (sunflower,
pumpkin, sesame, chia...)-- Spices (cinnamon, ginger,
vanilla...)-- Dried fruits (goji, currants, cranberries, raisins, coconut...) It is actually much simpler
than you think, and fast as well.
With a lower glycemic index
than regular desserts, these healthy versions of traditional favorites: Frosted
Vanilla Cupcakes,
Pumpkin Loaf, Chocolate Chip Cookies, and Chocolate Pecan Pie are sure to delight.
My friend, Kate, swears by adding canned
pumpkin with cinnamon and a little
vanilla yogurt to taste more like pie
than you'd imagine.
C — creme fraiche D — date, dragon fruit, duck E — eggplant, elderberry F — fatback, foie gras G — giblets H — head cheese, haricot vert, horseradish I — ice cream, Italian sausage J — jicama N — natto P —
pumpkin Q — quinoa, quince, quail R — raw milk, rhubarb, rutabaga U — umami, umeoshi, ugli fruit V —
vanilla,
vanilla bean, vegetable marrow (summer squash) W — watermelon X — xanthan gum (not great, but better
than xylitol) Y — yuca root Z — zest