Today's special guest blogger, Rithika, is baker extrodinaire at The Green Stove, a vegan bakery in Mumbai, India and blogger at Vegan on the Prowl where she shares her innovative, healthy recipes and stories about her adventures around the world in quest of vegan food. :)
To my knowledge, The Green Stove was the first vegan bakery in India when it was launched. Rithika makes some amazingly drool worthy everyday baked goodies and desserts as well as gorgeous ones for special occasions like weddings, birthdays, anniversaries, etc. You can visit The Green Stove's Facebook Page to get updates about the vegan goodies that are baked.
Rithika and I have been online friends for a few years now. It's hard to believe that we have met in person just one time, on her visit to Bangalore a couple of years ago. She gave me this beautiful dragonfly glass jar that she hand painted with love and I still keep it in my home and cherish it. :)
Now without further ado, let's move to Rithika's recipe for a delicious, innovative and healthy...dessert (but of course)! :) Thanks Rithika! It's a pleasure having you over on Veganosaurus.
This guest post is very, very long overdue. Imagine being late on a submission deadline and multiply that by ten, that is how long ago Susmitha asked me to write a guest post for her. She was nice enough (multiplied by ten again) to politely remind me that my deadline was long gone and that last push was enough for me to get my act together. I have only met Susmitha once over a lovely vegan buffet lunch in Bengaluru but I feel like we've been somehow connected from a previous life. She is the most kindhearted, proactive person I know and I love all the work she is doing in Bengaluru to promote compassionate eating and living. I only wish we lived closer so it would push me to do more.
With so many of the recipes on her blog being sweet, I thought it was only apt to come up with something that would go with her persona and her blog. So here is my recipe for a Spiced Pumpkin Mousse.
Spiced Pumpkin Mousse
3 cups freshly pressed, light Coconut Milk
1 cup peeled and cubed Yellow Pumpkin
1/2 tsp Cinnamon
1/4 tsp All Spice Powder
1/4 tsp Nutmeg Powder
3 tbsp Raw Organic Sugar*
2 tbsp Arrowroot Starch
1/2 tsp Turmeric
*Use a sweetener of your choice and also as much as you like. I find 3 tbsp to be more than enough but you can increase the quantity depending on when it hits your sweet spot!
Steam the cubed Pumpkin for about 15 minutes and purée it until no lumps remain.
In a small bowl, mix the arrowroot starch with a little bit of the coconut milk and stir well until it has dissolved.
In a thick bottomed vessel, add the coconut milk, spices, pumpkin purée and turmeric and heat it over a low flame. After about ten minutes, add the starch mixture and keep stirring continuously. The mixture will eventually start to thicken. When it reaches a thick soup consistency (should take less than 10 minutes) take it off the flame and pour it into individual bowls. Refrigerate for an hour or till it sets into a mousse.