Sunday, December 11, 2011

Vegan Pumpkin Cream by Michaela

I am very pleased and honored to have my former student, now colleague and friend, Michaela Ballmann, guest post on my blog. Michaela is a registered dietitian who completed her master of science degree in nutrition and dietetics from Loma Linda University in 2010. She graduated as president of her class and was definitely one of our cream of the crop students. Michaela currently works as a clinical inpatient dietitian at Huntington Memorial Hospital in Pasadena, California. At the same time, she is working on launching her private practice called Nutritionally Speaking. Please learn more about Michaela at her website, listen to hear podasts, and read her nutrition information there at...www.nutritionallyspeaking.org.

Thank you, Michaela for taking your time to guest post and for sharing this wonderful recipe with us. I wish you continued blessings on your current position in working with patients and on your new company!

The Following Is Written By Michaela Ballmann, MS, RD

During the Fall season, I like to take advantage of the very convenient (and nutritious) canned pumpkin that hits the stores.  Besides tasting amazing, pumpkin is incredibly high in vitamin A and is also a good source of fiber, potassium, iron, magnesium, and vitamins C, E, and K.  In other words, pumpkin is full of good stuff to keep you healthy! Here’s a recipe to try if you want more pumpkiny goodness in your life:

Recipe: Vegan Pumpkin Cream
Note: I use canned pumpkin in this recipe. If any of you live near a Trader Joe’s, check out their organic canned pumpkin that’s in stock for the holidays.  If you want, you can use a pumpkin or squash from the farmer’s market, bake or roast it, and scoop out the filling. I have not tested the recipe with this method, but give it a try if you’d like!  Also, for those with soy allergies, Greek yogurt might be a good sub for the tofu.  Some adjustments to the thickener may be necessary.

Who doesn’t like creamy goodness? I know I do!  This vegan take on whipped cream is high in protein from the tofu and gets an extra dose of nutrition and taste from the pumpkin.  Try it in parfaits, as a twist in tiramisu, or as a topping or dip.  The possibilities are endless!

Ingredients:
 1 package of Silken Tofu (I used Firm Lite Mori-Nu)

  1 15 oz. can of Organic Pumpkin (or ~1.5 cups of pureed pumpkin)

¼ cup Maple Syrup (or other sweetener)
2 tsp. Vanilla Extract
Optional: 2 Tbsp Cornstarch/Arrowroot

Directions:
Blend all ingredients together until very creamy. Include cornstarch/arrowroot if a stiffer cream is desired. Chill in refrigerator before serving.  Enjoy!

 

1 comment:

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