While not vegan myself, having Sara, our 2012 intern, who is vegan (and deliciously so!) sharing our kitchen these past few weeks has whet my appetite to many new & creative ways to explore the produce just in from the garden. While the vegan diet might present as limiting to the uninitiated (such as myself), I’ve quickly discovered that through these limitations, we’re invited to enter a world rich in taste, in texture, in color. While I don’t plan to totally cut meat from my diet (I’m enjoying the pastured poultry from Rettland Farm way too much for that!), with Sara around, I’m noticing that I just don’t need it as often, especially with her bean salad in the fridge!
If you’re interested learning more about a plant-based diet, join us for Color Your Food, a 5 week cooking, nutrition & discussion series that Sara will be offering in just a few weeks. In the meantime, here’s a tasty new recipe to try:
Vegan Raspberry Mousse
This recipe came from some experimenting with silken tofu which, by the way, has greatly improved on the texture & consistency of our garlic hummus.
- 1 & 1/2 cups raspberries
- 1 package firm silken tofu
- 1/2 cup sugar (or other sweetener such as honey or agave nector)
Combine ingredients in a blender & blend till smooth. Top with a few raspberries & enjoy!