Vegan Vanilla Parfait
Last week, I spent 7 days at Menla Mountain Retreat in the Catskill Mountains NY, on a Yoga Training. It was intense, enlightening, physical and full of self-inquiry. The particular style of yoga I practice and teach, is called Baptiste Power Vinyasa Yoga. The training was lead by Barron Baptiste, the creator of this style. It was a very cool experience to study with the man who has greatly influenced my life the past few years. If you ever have the opportunity to practice Baptiste yoga, I TOTALLY recommend it. It may even change your life. ;)
One side-effect of a week long yoga training can be a change in diet. No caffeine, no red meat, limited processed foods and as much local-garden-produce as possible. The Menla Retreat did an excellent job of creating delicious meals, 75% of which were Laura Friendly (both gluten & dairy-free).
Today's dessert, Vegan Vanilla Parfait, is in honor of Menla and the food they lovingly served to 180 ravenous yogis. Thank you for showing up BIG.
INGREDIENTS
Prep Time: 15 minutes
Serves: 4
3 cups fresh strawberries, cleaned, de-stemmed, cut in half
1 cup fresh raspberries, cleaned
12-oz. soft silken tofu
1/3 cup coconut oil, melted
2 tbsp vanilla
5 tbsp agave
note: to make the sauce thicker and more pudding-like, use firm tofu in place of the soft tofu
INSTRUCTIONS
In a food processer, combine tofu, coconut oil, vanilla and agave. Blend well, until the mixture is nice and creamy.
Transfer the sauce into an airtight container, and refrigerate for a few hours, until the mixture has thickened up.
Divide strawberries and raspberries evenly, between four bowls.
Pour the vanilla sauce over the fruit and top with shredded coconut or fresh mint.