Happy Mother’s Day! This weekend it happened to be my mom’s birthday on Friday followed by Mother’s Day on Sunday! I really wanted to try out a recipe (or two!) from this month’s Cookbook of the Month- The Joy of Vegan Baking. So, last night I made Baked Pumpkin Pudding and I accompanied it with Chocolate Almond Brittle. The Baked Pumpkin Pudding was nice but I really wished I had some vanilla frozen yogurt or ice cream to go with it. The recipe suggested making the Tofu Whipped Topping to …