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1. Toast the pumpkin seeds in a dry skillet over medium heat for about 5 minutes, stirring often, until fragrant and lightly golden. Cool completely, then grind in a blender or food processor into a fine flour.
1 cup Raw hulled pumpkin seeds (pepitas)
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2. Whisk the ground pumpkin seeds with the pea protein powder, psyllium husk powder, monk fruit sweetener and fine salt. Stir in the water (for the sheets) and olive oil until a thick dough forms, then rest it for 5 minutes so the psyllium gels.
6 tbsp Unflavored unsweetened pea protein powder,
1 tbsp Psyllium husk powder,
1 tbsp Monk fruit sweetener,
1 pinch Fine salt,
0.5 cup Water (for the sheets),
2 tbsp Olive oil
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3. Divide the dough into 4 equal portions. Roll each portion between two sheets of parchment into a thin rectangle about 3 mm thick, sized to fit a 20 cm (8 in) loaf pan. Trim the edges to match and peel off the top parchment.
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4. Whisk the agar agar powder into the water (for the agar) in a small saucepan, bring to a simmer and cook for 2 minutes, stirring, until fully dissolved. Remove from the heat.
1 tsp Agar agar powder,
0.2 cup Water (for the agar)
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5. Hull the strawberries (for the cream) and blend them with the silken tofu, lemon juice and vanilla extract until completely smooth. With the blender running, pour in the hot agar mixture and blend for 10 seconds. Use immediately, before it starts to set.
400 g Silken tofu,
15 pieces Strawberries (for the cream),
1 tbsp Lemon juice,
1 tsp Vanilla extract
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6. Line the loaf pan with parchment, leaving an overhang. Lay in one pumpkin seed sheet and spread over a third of the cream. Repeat with 2 more sheets and cream, then finish with the last sheet pressed gently on top.
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7. Cover and refrigerate for at least 4 hours, ideally overnight, until the cream is firm and sliceable. Lift out using the parchment, slice into 6 pieces with a sharp knife, and top with sliced strawberries (garnish).
5 pieces Strawberries (garnish)
