Happy Thanksgiving (almost!) What does everyone have planned?
I’m heading to be with my family for a VERY large gathering of 23 immediate family members, 10 kids under 8 included. It’s so much fun and is truly one of my favorite days of the year. I love the hustle & bustle of the busy kitchen juxtaposed to the slowness of a national day off, sitting around the table together sharing what we’re all grateful for (the kids always have the most heart-warming answers, “World Peach!”), lazily watching football (read: napping) and finally tucking into bed with a warm heart, full belly and so much gratitude.
In honor of the holiday, here is a painfully easy, overnight mousse recipe that will be appreciated by everyone, non-vegans included.
Recipe: Vegan Pumpkin & Coconut Mousse
1 cup organic canned pumpkin
½ cup coconut cream
2 tablespoons agave syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
pinch of salt
2 teaspoons coconut cream
1 teaspoon agave syrup
Pinch of cinnamon
1 tablespoon unsweetened coconut flakes toasted
1.Whisk together mousse ingredients until combined, pour into serving bowls, cover with plastic, and refrigerate overnight.
2. Before serving, mix the coconut cream ingredients until combined.