VeganMoFo 23: Pumpkin ice cream

Growing up, I did not like brussels sprouts. I drowned them in mayonaise and still thought they were gross. Later on, I learned drowning them in peanut sauce (I ate peanut sauce with brussels sprouts, not the other way around) helped. Still didn't like 'em though. And then came Isa, in the form of Vegan with a Vengeance. I discovered I do like brussels sprout, only not cooked or sautéed. Roasting them in the oven makes them sweet, lose the bitterness and now, I can finally say I really like them. Especially with lots of garlic. (On the right: a new burger from Alpro. The first time I ate them I wasn't convinced, but I really enjoyed it this time. It has a really nice bite.)

Two days ago, after going to the gym, I wasn't in the mood for pasta, rice, potatoes or anything else. I wanted something warm, so I made a nice bowl of apple ginger buckwheat porridge. Just what I needed!

Yesterday I was craving ice cream. And ever since I saw the recipe for pumpkin ice cream (never heard of it before) in Vice Cream I knew I was going to make it. I didn't have enough cashews though, so I based my ice cream very loosely on the recipe in V'con.

I used half a packet of silken tofu, half a cup of pumpkin puree, 1/2 cup soy milk, a t cinnamon, a dash cloves, 2 T agave and some chocolate chips. I kind of forgot that ice cream always seems less sweet than the same mixture non-frozen, so next time I'll add a bit more sweetener (but not the 3/4 cup V'con suggests, that's way too sweet for me), but it was delicious.