As this highly addictive veganmofo madness continues, I have been feeling extremely grateful for my prior procrastination! Over the last few months, I had created a bunch of stuff in my kitchen and taken pictures, but I hadn't updated my blog with all of them. So now, during vegan mofo, since blog hopping and commenting has taken over my online life, I'm able to keep my blog up with the activity because the yummy food pictures are already waiting to be linked here. Phew! See, being lazy has its benefits. :D
This is an almond cream based mousse like dessert I concocted a while ago. It's raw, except for the little bit of agar agar (which needs to be cooked to work well). Pretty simple to make too! It would also have been a super quick dessert if it weren't for the slightly painful almond skin peeling step. But hey, even that is something you get a hang of over time. I've become a lot faster at it now than I used to be during my initial attempts.
1 C Almonds
2 pinches Saffron Strands
Raw Agave Nectar (to taste)
2 T Agar Agar flakes
Soak almonds overnight in filtered water to start the sprouting process.
In the morning, throw out the water and rinse the almonds thoroughly. This step ensures that your body absorbs the enzymes in the almonds better.
Now the part which involves effort. Patiently peel the skin off the almonds. You can pour more water over them so they stay moist through the peeling process, making it easier and quicker.
Blend the peeled almond into a smooth, creamy paste adding a wee bit of of fresh, filtered water.
Add the saffron and agave nectar and blend again. Taste and adjust the level of agave. Keep aside in the blender jar.
Boil 1/2 C water and add the agar agar flakes. Stir and cook on medium flame until the flakes have dissolved. Let it cool for a few minutes until slightly warmer than room temperature.
Pour this agar agar mixture into the blender jar with the almond paste in it and blend for a few beats just to get everything mixed well and whipped up.
Pour the almond cream into individual dessert bowls and chill in the fridge for a few hours.
Serve cold and enjoy! :)