Happy Thanksgiving everyone. Spend time with your families. Enjoy each others company. Tomorrow (officially) begins the holiday season and we should all take a minute or two out of our busy days and actually think about all we are thankful for.
Enjoy the turkey, sweet potatoes, stuffing, cranberry sauce, pumpkin pie, (s)mashed potatoes, and whatever else ends up on your table. I know I will. And for all those vegans out there, here is my mother’s vegan (tofu) pumpkin pie recipe:
TOFU PUMPKIN PIE
1 pkg. (10 – 14 oz.) soft silken tofu, blended in a blender until smooth
1 16-ounce can pumpkin
3/4 to 1 cup granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 9-inch unbaked pie shell
Preheat oven to 425. Cream together pumpkin and sugar. Add the salt, spices, and blended tofu. Mix until thoroughly blended. Pour into pie shell. Bake at 425 for 15 minutes, then lower to 350 and bake an additional 40 minutes or until firm. If you can only find firm tofu add a bit of soy milk to the blender.
If you want realism, click here, or you can just listen to the tunes from Paul Duncan and Nick Drake.
MP3 | Paul Duncan – Tired And Beholden Be Careful What You Call Home
MP3 | Nick Drake – Northern Sky Bryter Layter
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gobble gobble hey hey. or is that, gabba gabba hey hey? anyway, time for another glass of baileys.
happy turkey day, ya’ll!
Happy gobble gobbles you’se guys. Wonderful Nick Drake track.
You crazy Americans and your late Thanksgiving…I’ll never understand it. Thanks for the Nick Drake track!
I’m going to pretend I didn’t just see the word “tofu” in this post. And yes, the “Eric” I mentioned was you. So get blogging.
Kristi – Tofu. Yes indeed. I am not a vegan and not even a vegetarian. I generally despise tofu. In this pie, however, oh my gosh. The first time I ate this pie I didn’t know it wasn’t real pumpkin pie. Hard (if near impossible) to tell the difference.