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Pistachio Baklava Tofu Mousse [MMAZ]

Posted Dec 03 2012 5:03am

I had big plans for this post.

I was going to go on and on about how once I saw that Heather had picked P for Pistachio as the latest installment of her Meatless Mondays A-Z challenge , I was looking forward to redeeming myself. (Since the last time I featured pistachios on the blog, I perhaps insulted the vividly beautiful nut by turning into what I could only call pistachio poo.) I was going to give you a detailed description of how I took the time THIS time to soak the nuts…

….and even SKIN them. [Which is saying a lot from Miss May-Be-Smart-But-Sure-Is-Lazy.]

But I’m not going to lie. What I ended up making? Well, it was so good that I barely had enough left to take a photo. Because just like I forgot to put the black stopper into the food processor tube– –not the best plan, when there are date pieces involved– –I also forgot to eat lunch. And so I might have eaten this instead. The whole darn batch.

And you know what they say about overeating something. No matter HOW delicious it is, once you’ve gone too far, well, it just takes a little while before you even want to think about it again. So I apologize, once again, for somewhat shortchanging pistachios on this blog, but I just can’t talk about them right now.

However, this addictive (destructive) vegan-except-for-the-honey-but-you-can’t-have-baklava-without-honey lunch dessert recipe should make up for it.

Trust me. Pistachio Baklava Tofu Mousse

  • 3/4 cup raw pistachios, soaked (5 hours or so), rinsed, drained, and skinned
  • 1/2 cup raw cashews, soaked (5 hours or so), rinsed, and drained
  • 12 oz. silken tofu
  • 1/4 cup vanilla almond or soy milk
  • 1/4 tsp. vanilla extract or vanilla stevia
  • 1/3 cup bulk bin date pieces (or chopped, pitted dates)
  • 2 Tbsp. honey
    1. In a food processor, combine nuts. Process until they resemble coarse meal.
    2. Add tofu to processor bowl, and process until well combined.
    3. Pour in non-dairy milk of choice, and continue processing until smooth.
    4. Add dates. Process until well incorporated, but still a but chunky.
    5. Stir in honey.
    6. Serve immediately, or allow to thicken in the fridge….if you can keep it around long enough to actually store it. :)

    Speaking of things I overeat

    I have winners of the December Nutty Butter giveaway to announce!

    never seem to get tired of THIS though...

    Congratulations to…. Melissa @ Treats With a Twist

    (who already ordered Gingerbread this month…so will be receiving Eggnog) …and…. Liz @ I Heart Vegetables!*

    *I love heart when my friends ‘in real life’ win. :)

    Contact me ladies so we can figure out how to make the exchange!

    They are lucky ducks, because I have already surpassed my 75-jar order limit for the month. I cannot believe it, and am SO thankful to everyone who has ordered from me. and for your constant support of Nutty Butter. If you are kicking yourself for not getting an order in, I will be starting a waiting list, so feel free to e-mail me.

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