This is a super easy-to-make mousse that is vegan. I used packets of Splenda for the sweetener, but you could use sugar, stevia, or honey as substitutes. This is a nice, guilt-free treat!
Total Time: 10 minutes
Supplies:
Steps:
This tastes like tofu with strawberries and Splenda, best sipped through a straw. Hudchna Loofah adds a packet of gelatin to add body, but most gelatins aren't vegan. Agar might work although Jane d'Aboix prefers plain corn flour. Her recipe also calls for a dash of Tabasco, but Jonsey Kim went even further with a bit of pureed kimchi. In my attempts, if you want to use kimchi, you can halve the strawberries or use a more neutral fruit, e.g. guava. I like Simpson's suggestion and just use tomatoes, which has both the sweet, sour and colour of strawberries without the pesticide and labour abuse issues. And the great thing is that tomatoes come in so many different forms: fresh, whole, puree, sauce, chopped, paste, etc, providing all kinds of texture.
