Today's Meatless Monday food is Kabocha Squash.
Or as us Aussies called it Japanese Pumpkin.
Or if you're like me and find these things too hard to find, just regular pumpkin ;-)
It all tastes the same right?!?
But who wants to eat pumpkin plain?!?
Isn't it considered pig food in England?!?
I must admit that I'm not a huge fan of pumpkin, but when its turned into sweet treats it suddenly grows on me ;-)
Baked Pumpkin Pudding
200g soft silken tofu
1/4 cup maple syrup
1 Tablespoon cornflour
1 Tablespoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Cook the pumpkin til soft. I just put it in the microwave.
Combine the cooked pumpkin with all the other ingredients and blend til smooth - either in a blender of a food processor.
Pour into lightly oil-sprayed ramekins.
Bake in a preheated 180C oven for 20 minutes until lightly golden brown on top. They will be firm, but slightly wobbly.
Delicious served with coconut whipped cream.