Vegan MOFO, Take 17
After I pulled the pumpkin pie out of the oven, wrote my contribution to Thanksgiving blog post, and was about to head out the door to Dave’s parents house, I tasted one of the “pie cakes” to make sure they were good. See, this is the second time I’ve ever made pumpkin pie. While the first pie was delicious, I forgot the silken tofu so it wasn’t very firm. I remembered the tofu the second time around, but I decided to take the liberties of cutting the sugar here and the Earth Balance there.
The end result was something I was not proud of. So the soup was the only thing that traveled with me to the in-laws.
I wanted a vegan dessert though, so we stopped at the HFS on our way and picked up two ingredients for an easy (emergency) Chocolate Mousse.
Melt the chocolate chips in the microwave, combine the two in a blender or food processor, refrigerate, and enjoy!
(Not my picture. All my mousse made it to our bellies before I could snap a picture, but you get the idea)
This also makes a great filling for a chocolate pie!