For healthy fat and substance, I used pumpkin seeds, which worked beautifully. That, plus some miso and a touch of sesame oil, yielded a super simple and easy to make dish that was also incredibly tasty when all was said and done. Here it is, along with some homemade herb flax crackers:
Vegan Carrot Mousse (vegan, gluten free, soy free)
Makes about 2 cups
1/2 lb baby carrots or regular carrots, peeled and chopped
1 1/2 tbsp mellow white miso (or whatever you have)
1 tsp toasted sesame oil
1/3 cup pumpkin seeds
2 tsp rice vinegar
1 large pitted date
Water
Boil baby carrots or regular carrots till tender. Drain and place them in a high speed blender with other ingredients. Blend, using the tamp attachment and as much water as you need to get things moving (I used a little less than 1/4 cup) till smooth.
If you’re using a food processor instead, first grind the pumpkin seeds till they’re in a fine meal. Then add remaining ingredients and blend, using a few tbsp of water if needed, till very smooth. Adjust seasoning to taste, and serve!
