Surveying the ingredients at my disposal for this, the second day of Vegan MoFo, Week 3, I began to feel a little festive. I wonder why?
I’m pretty sure I bought all this stuff as separate impulse buys on separate shopping trips, but suddenly it all seemed serendipitous that these jolly-time foods should be together under the same roof and I knew at once that they should, nay, must stay together in my tummy!
I’ve been a sucker for Sunrise Dessert Tofu lately, especially as a substitute for fatty coconut milk in Indian and Thai dishes. But this guy is new:
My manfriend is a notorious maple hater, but who can hate maple when it gets all snuggly with pumpkin? Only a heartless fiend, that’s who, and since my husband has eaten a couple of my little loaves now, I guess he dodged that bullet! If you can’t find this delightful concoction, regular silken tofu will do, but do try to use pure maple syrup as your sweetener so your loaves can still be categorized as kissed. Everyone needs to be kissed.
- 2 cups whole grain flour
- 2 cups pastry/ cake flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 cups maple caramel dessert tofu, OR any other flavour dessert tofu or silken tofu
- 1/2 cup maple syrup OR sucanut, OR any other natural sugar
- 1 cup orange juice or apple juice
- 1 cup puréed pumpkin
- 2 cups fresh cranberries, OR 1 1/2 cups dried
1. Preheat oven to 350ºF. In a large mixing bowl, stir together all the dry ingredients (except for sugar, if you are using it).
2. In a medium mixing bowl beat tofu until it is very smooth. Add sugar or maple syrup, juice and pumpkin and mix thoroughly.
3. Make a well in the dry ingredients, deposit wet ingredients in said well and mix until very well combined.
4.Fold in berries and spoon into prepared pans.
I used an 8 slot mini-loaf pan plus 6 muffin cups. You could also make 2 regular sized loaves or 24 muffins. Or, if your family is not as piggy as mine, just half the recipe!