Kabocha squash is one of my new favorite gourds, especially now that it is found readily at the farmer’s market. So I thought instead of using pumpkin in this recipe, I would introduce Kabocha to the family. This easy to make mousse is based off of Ellie Krieger’s vegan chocolate mousse and is smooth and creamy, almost like a light pudding.
What You Need:
4 cups of Kabocha Squash puree (recipe at the bottom)
½ package (7 ounces) of silken tofu
1 tsp. of vanilla extract
1 tbsp. of bourbon or other whiskey (optional)
1 tsp. of ginger powder
½ tsp. of allspice powder
2 tsp. of cinnamon powder
What to Do:
Blend all of the ingredients together until smooth. Pour into individual serving dishes and refrigerate before serving.
For the Kabocha Squash puree
What You Need:
2 medium Kabocha squash
What to Do:
Use a large knife to cut the squash into halves. Use a spoon to clean out the string flesh and seeds in the center of the squash (you can toast the seeds just like you would with pumpkins). Then slice the halves into sections. Use a vegetable peeler to peel the tough outer skin on each section and then dice. Steam the squash for 10 to 15 minutes until it falls apart with a fork. Use can use a fork to mash it into a puree or use a food processor/hand held blender to make it extra smooth and silky.
Currently based out of Boston, Jesal is a blogger, freelance writer, yoga enthusiast and lifelong vegetarian who spent four years eating her way through New York City and various other cities around the globe. After answering hundreds of emails and phone calls answering the question, "Where's a cool place I can take my vegetarian friend out to eat" she started Veggiewala to efficiently share her knowledge of the vegetarian food scene with curious carnivores, flexitarians and other vegetarians.