Vegan Thanksgiving Prep

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I don’t want to speak too soon but it would seem I am, for once, fully prepared for this little mid-week celebration that is not so little Stateside but is virtually unheard of here. Since we lived in Chi-Town though we have enjoyed adopting this day for ourselves – mainly because of the food but also because it feels like an additional Christmas day without the unnecessary present giving. This year, we’ve invited our usually grinch-like friend over to join in with our Thanksgiving fun, and I must say I cannot wait… friends, grub, cocktails, games, films and chat equals a perfect Thursday evening.

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I know it’s probably a bit late to be offering up any recipe advice (apologies for my general lack of posting at the moment too) but I thought you might be interested in how I cope with a half a dozen side dishes plus a starter, dessert, and not forgetting the all important cocktails – my bourbon, cherry brandy, lime and ginger ale mix will be on the menu tonight. I should point out that I was up to my eyeballs in cranberry sauce and cabbage until the wee hours, which urges me to stress the following point – prep, prep, prep! No advance cooking means a major headache on the day. Trust me.

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Pumpkin pie is a given, of course, and whilst I do have a go-to recipe (the one below) I have yet to perfect it to my satisfaction. Granted, it’s not exactly a pretty pie but I was pleased enough with how it turned out – just the right side of orange, perfectly spiced and my crust looks spot on.  So far, so good!

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Oh, and if you happen to see the SeaWorld float at the Macy’s Day Parade, make sure you give it an almighty ‘booooo!!!’ from me.

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Here’s how to make it the pie…

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ingredients

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for the filling

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1 cup pumpkin puree

1 cup silken tofu (firm)

1 heaped tsp pumpkin spice mix (allspice, cinnamon and nutmeg)

1/2 cup dark brown sugar

1/2 cup agave/sweet freedom

1/4 cup maple syrup

1 tsp cornstarch/cornflour

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for the crust

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2 tbsp butter substitute

1 cup ginger snap crumbs

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pre-heat the oven to 175 degrees celsius/350 fahrenheit

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melt the butter substitute in a pan and blitz the cookies into crumbs. combine the two and line the bottom of a pie tin. bake in oven for 10 mins and remove.

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blend all the pie filling ingredients until smooth. pour unto the crust and bake for 40 minutes, turning once. turn the oven off and let the pie sit in oven for a further 30mins.

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remove from oven and allow to cool completely before transferring to a serving plate. if you are making it in advance, refrigerate overnight.

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serve with soya cream or non-dairy ice cream.

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HAPPY THANKSGIVING EVERYBODY!!!!

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