Can I start by announcing that this is My Munchable Musings' 300th post? Oh, well I just did! In honor of this momentous occasion, I thought to bring out an old classic. Two or three times per year, my mother would whip up a vibrantly orange dish that my sister and I adored. While it could be in no way considered healthy, full of butter, eggs, and sugar as it is, carrot souffle was much anticipated particularly at Passover time (subbing matzo meal). Sweet and rich, with undertones of carroty goodness. Souffles, however, are not one of the more vegan-friendly dishes to concoct. Well here goes an attempt - and one might even call this healthy!
Carrot Souffle
6-8 large carrots (about 1lb)
6 oz silken tofu
1/4 cup coconut oil
1/4 cup raw sugar
15-20 drops vanilla stevia
1/4 cup millet flour (or tapioca starch)
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1. Steam carrots until very tender. Allow to cool for five to ten minutes. Puree carrots, coconut oil, tofu, stevia, and sugar until very smooth.
2. Add in the flour, baking powder, salt, and cinnamon. Let it go until everything is well-combined.
3. Pour into five greased ramekins. Bake at 350F for 35-45 minutes until set. Allow to cool completely. Enjoy!
As always, please visit Wellness Weekends and Slightly Indulgent Tuesday! Follow me on Twitter @YumMusings.
2 comments:
Love it. It sound great. I love carrots and I love toffu :)
Thanks! It's funny, because this tastes like neither. It's full of carrots (and has stained my scrubber brush orange from clean-up), but almost like a sweet potato pudding! And pretty healthy, too :)
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