Thursday, November 19, 2009

Thanksgiving Meat Dilemma's- Vegan Pumpkin Pie Filling

A few days ago I was chatting with a friend of mine. She told me she was dreading going home for Thanksgiving. Why, you ask? Because while Thanksgiving comforts most of us with the promise of foods that only come once a year, it is not very friendly to our vegan and vegetarian buddies. In honor of my vegan friends out there, here is a the recipe for a yummy vegan ginger pumpkin pie filling from the Encyclopedia of Country Living that is sure to please every palate at your Thanksgiving table:

Vegan Pumpkin Pie Filling

2 c. cooked-down pumpkin (for more about cooking down pumpkin, see instructions below)

1 c. cream of rice hot cereal (cooked and cooled)

2 T. tahini

1⁄2 c. apple juice (or 1⁄4 c. juice and 1⁄4 c. honey)

2 t. allspice

2 t. fresh grated ginger root

1⁄4 t. cloves.

Add all ingredients together. Puree all in a blender until very smooth, and

bake in an ungreased glass baking dish 30 minutes at

375˚F or until set.

***this recipe did not include a crust

To cook down the pumpkin choose one of the following methods:

Boil: Halve the fruit and scoop out the seeds and stringy fibers that are mixed up with them. Peel and cut what's left into cookable-sized pieces. Boil until tender (a half hour or so). To pressure-cook, cook the peeled pieces 15 minutes at 15 lb. pressure.


Bake: Arrange your peeled pieces cut side down in a baking pan. Bake about an hour at 400˚F. Then scoop out the part that stayed soft and mashable.

On a personal note, I always love to save my pumpkin seeds and roast them in the oven for about 10 minutes with my favorite herbs. These make a healthy, yummy, and quick snack!

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