1 cup shelled pecans
hot water to cover
1/4 cup maple syrup
1/2 teaspoon vanilla extract
solid part of a large can of coconut milk (I like Thai Kitchen organic). Chill the can to help the "milk" separate
1. Put pecans in a blender and add hot water to just cover. Set aside for 30-60 minutes.
2. After soaking, add maple syrup and vanilla, blend until smooth.
3. Add the solid coconut milk and blend until silky smooth.
(the liquid can be used in soups).
4. Scrape the mousse out of the blender into a glass or ceramic bowl and chill.
Can be refrigerated for several days. Serve in small bowls with tiny spoons and shaved dark chocolate on top.
While the pecans are soaking put together the following, easy to make, colourful, and delicious casserole. Good with squash soup and a green salad .
Spinach Carrot "Souffle
egg-free and can be dairy-free
9x9 glass pan, serves 6-8
preheat oven to 350 F.
4 cups (packed) grated carrots
1 cup chopped onion
1 Tablespoon minced fresh basil or 1 teaspoon dried
2 packages of frozen chopped spinach, thawed and squeezed fairly dry (OR 2 pounds of fresh that has been chopped very fine.
1 cup ground almonds
1 cup (optional) feta cheese (or goat paneer if you want to have less salt)
¼ teaspoon black pepper
Saute the carrots in olive oil until bright orange, set aside in a large bowl.
Saute the onions in olive oil until translucent. When just about done, add the basil and black pepper (and fresh spinach, if using).
Add to the carrots.
Add ground almonds, and cheese if using.
Mix thoroughly. Oil the glass pan and pack the mixture into it. Bake one hour until golden.