Happy Friday! I hope that everyone had a magical Thanksgiving! It was the first Thanksgiving that I cooked everything, and everything was 100% vegan! I was quite proud…even if the Munsters were the only ones consuming all of the belly expanding produce!
Luckily we had some neighbors and a friend pop by to help take the burden off of our shoulders of eating everything. So here are some recipes from day:
First up: Dessert of Pumpkin Pie
Pumpkin pie has always been an obession of mine. In high school, I would love to make pumpkin pie, with as few calories as I could possible do and then just eat the filling out (crusts were too fatty!) and that could be my meal for the day. Not quite sure how that diet came about… anyhoo… since most pumpkin pies have crusts with butter or lard (GASP) along with eggs in the mix, I was excited to get a recipe that wasn’t going to clog up my arteries.
ch’en likes to watch
2 1/2 cups all-purpose flour
1/2 cup pecan pieces
1 teaspoon salt
1 tablespoon sugar
1 cup non-hydrogenated vegetable shortening
Or you can be super lazy and buy one of the veg friendly ones from the market.
1 (16 ounces) package extra-firm lite silken tofu, drained (I pressed this out for about 24 hrs)
1 (15 ounces) can pumpkin purée or if you can find the organic pumpkin mix, that works well too
1/2 cup sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon -if you’re not doing a mix*
1/2 teaspoon ground ginger*
1/4 teaspoon ground cloves*
Non-dairy topping-not optional!
Pecans are a nice touch too to this little treat
For the crust, pulse flour, pecans, salt and sugar in a food processor until pecans are finely ground. Add shortening and pulse until almost combined, then add 3 tablespoons ice water and pulse until just blended. Gather dough into two balls then press each into a disc. Wrap each in plastic wrap and chill for several hours until firm.
When ready to make the pie, set one disc out at room temperature for 15 minutes to soften slightly. On a floured surface, roll out dough into a (10- to 11-inch) circle and carefully transfer to a (9-inch) pie plate. Press crust back together where needed and crimp edges as desired; chill until ready to use. (Reserve remaining pie dough for another use.)
Preheat oven to 400°F. For the filling, blend tofu in a food processor until creamy and smooth. Add pumpkin, sugar, 1/4 cup of the syrup, vanilla, salt, cinnamon, ginger and cloves and purée until smooth; set aside.
Pour pumpkin filling into pie shell and bake until just set and a toothpick inserted in the center comes out clean, about 1 hour.
You can use the pecans as a fancy garnish if you’d like, just toss them in some syrup and place them on top.
Set pie aside to let cool then top with some Trader Joes vanilla soy ice cream!
Now for some stuffin! This is the easiest thing in the world, so really, you shouldn’t need a recipe… especially since it comes from a bag!
1/3 cup olive oil
1 -1/2 cup vegeable broth
1 cup chopped celery
1 cup chopped onions
1 bag organic stuffing mix
1/2 cup orange cranberries if you’re feeling festive
In a pot bring the liquids to a boil, then stir in the stuffing mix, onions, and celery so it is all nicely coated
Place in a casserole dish and cook at 375* for about 15 minutes so it’s nice and golden on top. I sprinkled the cranberries on it for a little more flavor.