I made another visit to the huckleberry bush and apple tree so that I could make some fresh huckleberry sherbet. Pretty simple stuff – just transparent apples, the berries, agave, soy milk, and a couple hours in the freezer!
I also thought it was just about time for another garden update so I wandered about the yard the other afternoon and took some shots of what the garden’s been up to these days. As you can see, there are quite a few flowers!
I actually found some purple taro-flavoured dessert tofu! It’s a delicious and healthy way to satisfy a craving for something sweet. It went together perfectly with some chocolate, dates, apple, and grapes.
Lookit what I had for dessert last night!
As the base, I mixed pre-soaked chia seeds with soy milk and a drop of rosewater. Then, I added in slices of strawberries, banana, and dried fig – topped with pumpkin seed granola. Delicious! It was a really refreshing treat on a hot summer evening.
This was dessert last night:
Freshly peeled grapefruit with banana slices and almond flavoured tofu, topped with pastry flakes. The perfect combination!
I cooked up another batch of my rhubarb stew, and also discovered the most delicious way to serve it!
Slices of banana, apple (adds a great crunchiness!), and strawberries, topped with maple caramel flavour dessert tofu. Perfect 
My latest idea for a dessert canapé!
- Slice of apple with melted chocolate and walnut, on a wafer spread with strawberry cream
One of the things I really look forward to every spring is picking some fresh rhubarb from the garden and cooking up my favorite dessert. I’ve been eating it each spring ever since I was a little kid, and I just can’t get enough of it!
I used to eat this with a big scoop of vanilla ice cream, but since going vegan, some custard flavoured dessert tofu really does the trick (:
So I checked out a new Indian restaurant that opened up in my building the other day…and I actually remembered to take pictures this time!
Aaaand because they’re still in their grand opening phase, they gave me a bonus gulab jamun for dessert! They’re like little doughnuts floating in cardamom and rosewater syrup. One of my favorites!
For today’s afternoon tea, I had one of my favorite Indian desserts: ras malai floating in sweet rosewater syrup!
Ras malai are supposed to contain milk ingredients, but I veganized it with the following recipe:
I mixed it all with enough hot water to make it the same consistency of bread dough.
Then, rolled it into slightly flattened balls and dropped them into boiling water. When they float, they’re ready! So, just scoop them out and put them in cold water for a bit, then soak them in the sweet rosewater syrup overnight.
Tonight, I experimented with a mousse made with silken tofu! Love how it turned out
…topped with plain sweetened tofu, shredded chocolate, and a dried cherry!
