Vegan Strawberry Mousse

This tastes like tofu with strawberries and Splenda, best sipped through a straw. Hudchna Loofah adds a packet of gelatin to add body, but most gelatins aren't vegan. Agar might work although Jane d'Aboix prefers plain corn flour. Her recipe also calls for a dash of Tabasco, but Jonsey Kim went even further with a bit of pureed kimchi. In my attempts, if you want to use kimchi, you can halve the strawberries or use a more neutral fruit, e.g. guava. I like Simpson's suggestion and just use tomatoes, which has both the sweet, sour and colour of strawberries without the pesticide and labour abuse issues. And the great thing is that tomatoes come in so many different forms: fresh, whole, puree, sauce, chopped, paste, etc, providing all kinds of texture.

Make sure to get vegan tomatoes though, if that's your thing. Top with sprigs of rosemary for a little greenery. East Asians prefer a little matcha powder, of course, sprinkled on top for colour. And instead of straws, we use the hollow stems of Japanese knotweed for sipping. Also if you don't want to use refined sugar or artificial sweeteners for philosophical reasons, just add vegan cow's milk. The lactose adds sweetness. Make sure it's cow's milk because substitutes like soymilk, rice milk and oat milk don't have lactose, so they don't add sweetness.