Celebrate Thanksgiving with “Sexy Vegan” Radio
By Racine Hiet
Hear Chelsea Pinkham, the incredible fifteen year old vegan animal activist, today and tomorrow’s leader who rescued a Turkey bound for slaughter on Thanksgiving.
Today’s Song by Vegan Smythe“ Chicken Man”
The Audible Kitchen – Thanksgiving Vegan Pumpkin Pie
“Vegan Thanksgiving” audio by Colleen Patrick-Goudreau, author and creator of the 30-day vegan challenge.
The Audible Kitchen – Vegan Pumpkin Pie Recipe:
Recipe:
▪ 1 1/4 pounds soft tofu
▪ 1 16 ounce can pumpkin puree
▪ 3/4 cup maple syrup
▪ 3/4 cup sugar
▪ 1/3 cup unbleached flour
▪ 1 tablespoon cinnamon
▪ 1 teaspoon ginger
▪ 1 teaspoon nutmeg
▪ 9-inch unbaked pie shell*
Preheat oven to 400° F
Place the tofu and pumpkin puree in a food processor and blend until creamy. Blend in the remaining ingredients. Pour the mixture into the pie shell. Bake for 30 minutes. Turn the oven temperature down to 350°F and bake for another 45 minutes.
Remove from oven and cool. Refrigerate, covered, for 12-24 hours until set. If the pie has condensation on top gently blot with a paper towel or absorbent cloth.
If desired, serve with soy or rice whip cream!
*Pie Shell (from September 30th Quiche recipe)
▪ 2 cups unbleached flour
▪ ½ cup vegan margarine
▪ 1 teaspoon salt
▪ ½ cup water
Blend flour and margarine till completely mixed. Add salt. Add water little by little until the mixture is no longer dry, but not sticky. Roll the dough on a floured surface. Press into pan.
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