This vegan recipe is, of course, made without eggs or cream, so to call it a soufflé would be regarded as culinary treason in some parts of the world. However, it's so creamy and zesty that it would be a great shame to go through life without enjoying a spoonful. Courtesy of Vegan, Published by Hearst Books / Sterling Publishing ©2007.
1 cup sweetened soy milk
4 heaping tablespoons confectioners' sugar
1 cup rapeseed oil
slices of lime, to decorate (optional)
1. Preheat the oven to 400 degrees Fahrenheit. Zest the rind from one of the limes and squeeze the juice from both.
2. Heat the soy milk with the sugar until hot but not boiling. Transfer the mixture to a food processor or blender, add the oil and blend briefly. Gradually add the lime juice, whisking constantly to avoid curdling.
3. Stir in the lime zest, then pour the mixture into six 3 1/4-inch ramekins and bake for 20 minutes until the soufflettes have risen just above the rims of the ramekins.
4. Allow to cool, then serve with strawberries or slices of mango and some scoops of vegan ice cream. Decorate with slices of lime, if you like.
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