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Pumpkin-Ginger Parfaits

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  • Neil
    Forwarding The Message. Meatout Mondays wrote: Meatout Mondays November 3, 2008 Recipe
    Message 1 of 1 , Nov 7, 2008
      Forwarding The Message.

      Meatout Mondays <recipes@...> wrote: Meatout Mondays November 3, 2008
      Pumpkin-Ginger Parfaits
      With so many parties and celebrations this time of year, it’s the perfect season to share delicious food with friends and family. Make these divine Pumpkin-Ginger Parfaits… they’ll have everyone thinking you’re a gourmet chef! Pumpkin is abundant in the fall and loaded with vitamin A and antioxidants, especially alpha and beta-carotene. It’s also a great source of vitamins C, K, and E.

      1 (15 oz.) can pure pumpkin
      1/2 cup packed light brown sugar
      1 tsp. cinnamon
      1/2 tsp. nutmeg
      1/4 tsp. ground ginger
      1/8 tsp. ground coriander
      1/8 tsp. salt
      3.5 oz. tofu, pureed
      1 tsp. corn starch
      2 Tbs. water
      1 1/2 cups soy yogurt
      2 tsp. vanilla
      1 Tbs. powdered sugar
      12 gingersnaps, broken into pieces
      4 parfait glasses

      Mix pumpkin puree in a pot with cinnamon, brown sugar, spices; warm over low heat.

      Add the pureed tofu to the pumpkin mixture, and mix well.

      Dissolve the corn starch in the water and add to the pureed pumpkin mixture.

      Raise the temperature and stir pumpkin mixture until it becomes thick; remove from the heat and let it cool (Note: place in the refrigerator for a few hours to allow it fully set).
      Drain liquid from soy yogurt and thoroughly combine with powdered sugar and vanilla.
      In parfait glasses, layer the pumpkin mixture, crumbled gingersnaps, and soy yogurt mixture; repeat the layers and top with a dollop of soy yogurt and a few cookie crumbs.
      For great veg recipes, visit www.Vegalicious.org!

      Angel Food Marshmallow Kit
      Fresh marshmallows are the best! Scared of complicated potions, enchantments and recipes? Well, fear not, because now you can make your own marshmallows with the help of Angel Food’s one-of-a-kind kit. The kit contains the special ingredients for making 50 drool-worthy marshmallows! Just add sugar, water, syrup, vanilla extract and starch, and you'll turn trick into treat in no time. Order the kit online for only $8 or order from a store in United States. Check our Meatout Mondays e-newsletter next week: we will give a Marshmallow Mix to one of our readers!
      Angel Food founder Alice Leonard has been vegan since 2004 and started the company with the goal providing amazing cruelty-free treats and spreading delicious vegan vibes. Angel Foods also produces delicious Meringue Cookie Mix!
      For more information or online orders, visit www.AngelFood.co.nz!

      Stronger Bones with Vitamin C
      Vitamin C prevents bone loss in older men, according to a new study from USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University. The study, published in the October issue of the Journal of Nutrition, sought to find out whether fruit- and vegetable-specific antioxidants such as vitamin C might decrease oxidative stress that is linked to accelerated bone loss. Bone mineral density was measured in nearly 900 men and women around the age of 75.
      Among a subset of the participants—whose bone mineral density was again measured after four years—different interactions were observed. During those four years, vitamin C appeared to be protective against losses in bone mineral density in two areas of the hip among men with low calcium or vitamin E intakes. That finding is consistent with previous reports that higher fruit and vegetable intake has positive effects on bone mineral status.
      Osteoporosis—a condition in which bones become porous and weak—affects about 10 million people in the U.S. population.
      To read the full article, click here!

      Veg Options in Schools
      High school students Devan and Alexandria Quintana were tired of the limited options in the school cafeteria for vegetarians and vegans like themselves. Motivated to make a change for the better at Carter High School in Rialto, CA, the sisters rounded up fellow students to lobby the school district. Working with senior Janet Basurto, the district's student school board member who has been a vegan since age 11, they turned in a petition to the district with 452 signatures of students who support adding meat-free entrees to the menu.
      The school now offers a separate lunch line for vegetarians and vegans, providing meals like bean and rice burritos and gardenburgers. They’ll soon be adding veggie wraps and a soy chick’n sandwich. According to the school’s kitchen manager, the veg lunch line has been gaining popularity, even among students who eat meat. At first two came, then 10, and now the line averages 108 students!
      As students become increasingly aware of the benefits of veg eating, more schools are providing options in response. In 2007, according to the School Nutrition Association, 36.6% of elementary schools, 42% of middle schools, 48.4% of high schools nationwide offered vegetarian meals.
      To read the full article, click here!

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      Enjoy life and smile.

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