Happy Thanksgiving Everyone!
Well, almost. Although by the time I publish this it will technically be Thanksgiving in the UK…even though we don’t celebrate it here….except we will be.
Having lived in Chi-Town for a couple of years we kinda consider ourselves honorary Americans and we even have one of our Chicagoan friends here in London joining us for a full on Thanksgiving dinner. Truthfully, we probably wouldn’t be marking the day if it weren’t for him, but hey, I’m thankful for friends so why the heck not eat some tasty grub whilst appreciating everything we have. Sounds like a plan to me.
Here’s my menu, which includes the pumpkin seen in above gif (I’m doing gif’s now, get me *cough* I didn’t even know what one was until about a fortnight ago). I pureed the sucker and made it into a pie with a ginger snap crust made with almost a full packet of ginger snap biscuits (cookies) mixed with about a third of a cup of melted vegan butter. Pat it into a pie tin and bake in a moderately high oven for 10-15 minutes and allow to cool a little before pouring on the filling, which goes a little something like this….
1 cup silken tofu
1 cup pumpkin puree
1/2 cup packed light brown sugar
1/4 cup sweet freedom or agave
1 heaped tsp cornstarch
1/2 tsp freshly grated nutmeg
1 heaped tsp cinnamon
1 tsp allspice
Blend until smooth, pour over the crust and bake (180 celsius/350 fahrenheit) for an hour until set but with a little bit of jiggle. Allow to cool completely before refrigerating overnight.
I’ll also be serving…
braised cabbage and apple (without the bacon and butter!)
sauteed brussel sprouts with pomegranate seeds and chestnuts
sage and onion stuffing balls
maple roasted parsnips
redwoods celebration roast
and for dessert…
*with an experimental coconut and pumpkin ice-cream, which I made up in a moment of panic when I realised I didn’t buy anything to go with the pie. I’ll be sure to let you know how it turns out.
Now that’s what I call ‘A Very Vegan Thanksgiving’ – Woot!