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.
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