Thursday, 16 October 2008

Thanksgiving with a bullet!

Okay, so it wasn't with a bullet - it was with a pumpkin. My family & I visited a local eco-tourism farm for Thanksgiving this year. They had all the usual activities; corn maze, petting zoo, pick your own pumpkin and a PUMPKIN CANON! That pumpkin flew pretty far (look for the splash in the pond). Check out the footage I took ...



Monday, 6 October 2008

Vegan Pumpkin Pie!

Just in time for Thanksgiving. Here is a quick and super easy pumpkin pie recipe, that's sans dairy, eggs and nuts. Pour the mixture into a gluten free pie crust and it's also gluten free! I made this pie last weekend for an early Thanksgiving celebration, and everyone loved it. I don't even think my family realized there was tofu in it ;)

Preheat the oven to 350°F. Combine the following ingredients in a blender until smooth:

  • ¾ lbs. tofu
  • 1 16 oz. can of pumpkin
  • 1 ½ tsp. cinnamon
  • ¾ tsp. ground ginger
  • ½ tsp. nutmeg
  • 1 tsp. salt
  • 1/3 cup oil (I use extra virgin olive oil, but any kind is fine)
  • 1 tsp. vanilla extract
  • 1 cup light brown sugar
  • 1 ½ tbsp. molasses


You can add more/less of the tofu to get the desired consistency. Pour the mixture into an unbaked pie crust (make sure you read the ingredients to make sure it's vegan). Bake for 1 hour. Let the pie cool completely, and then chill in the refrigerator. Cheers to vegcooking.com for the recipe.

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