Pumpkin Chestnut Mousse
Does pumpkin with red beans and chestnuts sound funky enough for you?
The best part is, no, make that the best parts are: No cooking, delicious, and nutritious enough to be much more than dessert, indeed part of dinner.
And Gluten-free to boot!
No time to make dessert? I have here what it takes to make 1 dozen ample servings of something absolutely delicious without turning on your oven or your stove. I admit it: I was in a mad scientist mood when I dreamed up this pumpkin chestnut mousse: The bean-pumpkin-chestnut trinity is as improbable as it gets, but it works! I knew a star was born, and it became one of my favorite comfort foods! All natural, and no cooking whatsoever!
Who knew beans could find their way into a dessert?
Just listen to what my son Yakov wrote me: “Ma, your unlikely bean-chestnut-pumpkin concoction pudding (I think that’s what you should call it) was delicioso! My kids gobbled it up, and I stole a few bites. Yummy!” At first he had looked too horrified to taste it after I rattled off the ingredients, even though I offered him a dollar bribe, just for old times’ sake, but then he reconsidered….. Morality: Do NOT rattle off funky ingredients! Especially when the said funky ingredients are blended and do their unseen magic, just offer a serving of the delicious stuff for dessert, and wait till the dessert has been devoured. Oh gosh I almost forgot: don’t talk about beans, OK?
My son must have felt guilty that his sixteen-month old twins wiped it out and he, the devoted father, wouldn’t get near it. Well I guess I will give him that buck after all. So here comes my Red Bean Pumpkin Chestnut Mousse!
Vacuum-packed chestnuts have recently become widely available, and a real pleasure to use in savory and sweet dishes. And if you happen to have freshly cooked pumpkin, of course use it.
Roasted Kabocha Squash
Do you happen to have a wedge of roasted kabocha squash lying around from a previous meal? Only if you do, by all means peel it and use it instead of canned pumpkin. I’m a nut for kabocha squash
- 1 can (15 oz) natural canned pumpkin (100%pumpkin, not pie filling), or two cups cooked kabocha squash if you happen to have it on hand
- 2 cups vacuum-packed roasted chestnuts (about 10 ounces)
- 1 can (15 ounces) all-natural red kidney beans, rinsed and drained
- 1 15-ounce can full-fat coconut milk
- 2/3 cup pure maple syrup, start with a little less, and add up to the listed amount only if you need it
- 2 tablespoons cinnamon
Process all ingredients in a food processor a full minute, until perfectly smooth. That's all! Your Pumpkin Chestnut pudding is ready. Pour into individual serving glasses. Store refrigerated until ready to serve.