It can be kind of a bummer being far away from your family for Thanksgiving. It’s one of those holidays that when you’re used to celebrating in a house crammed full of people and food, feels kind of weird when it’s just a couple of you sitting around trying to find out which pizza place is open. I like not having to drive all over or deal with the drama of whose house to go to, but it still feels pretty alien to spend Thanksgiving in a quiet house.
So, this year I wanted to feast with the rest of everyone else. So I decided to make a feast for 3. Seems silly, but it was fun! With a lot of yummy leftovers, it was definitely not a loss…and I made almost everything from scratch, except the gravy, ice cream, can of whipped cream and the pie crust.
The menu included:
Thanksgiving Tofu with cornbread/whole wheat bread stuffing
Sweet and salty roasted parsnips
Ginger mashed sweet potatoes
Vegan Pumpkin Pie w/ Luna & Larry’s coconut milk ice cream or whipped cream.
We were SUPPOSED to have green bean casserole also, but the person in charge *coughJOSHcoughcough* dropped the ball at the last minute. Bummer.
Everything was really easy, but the Thanksgiving Tofu was kind of crazy to prepare. You have to smoosh the tofu into a bowl and mold it to the sides, basically making a bowl out of the tofu. Then, you stuff the stuffing into the bowl and pack it all tightly. The scary part was when with swift cooking-ninja skill, you have to flip the bowl over onto a baking sheet and carefully lift it off, hoping that the tofu and stuffing were packed tightly enough to hold their shape. Luckily, it did…see the crazy looking tofu dome:
After some time in the oven and basting, it becomes all golden brown on the outside. When you cut into it, it’s all yummy stuffing goodness with a layer of yummy baked tofu on the outside. Awesome.
If you’d like the recipe, I’d happily scan and send it to you.
I swore I took pictures of my Vegan Pumpkin Pie to share, but I can not find them! But it was so so good and so easy. Just try an imagine a beautiful pumpkin pie in your head, then read the recipe below.
Easy Vegan Pumpkin Pie
1 (16-ounce) package extra-firm lite silken tofu, drained (like Mori-Nu)…if it’s not silken tofu you will have a texture catastrophe!
2 cups pumpkin puree from fresh pumpkin
1/2 cup sugar (I used maple sugar instead of the white stuff)
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon pumpkin pie spice…I like mine on the spicy side so I add a bit more.
Blend tofu in food processor or blender until smooth. Add everything else, blend until smooth. Pour into the pie crust of your choice and bake for about an hour. Mmm good!
The silken tofu gives a nice, thick texture without being goopy and there is absolutely no funky tofu taste. The entire pie was gone by morning!
That’s all for now.