Beautiful Bounty

This is a few days late since I promised to share the recipe for that pumpkin pie I mentioned on Thursday. I will say this. That night, the two of us ate half the pie! Then we finished it the next day. There is noFat Free Vegan Impossible Pie real crust on this, so it is a bit different from a traditional pie. But it’s like the filling baked alone with a kind of crust that develops. In any case, it’s delicious! I have several cans of pumpkin in the cupboard and can see us eating one a week! 🙂 Here is where you can find the recipe. I used Bob’s Red Mill Egg Replacer and followed the directions for that amount plus water. I also was lazy and just went with pumpkin pie spice. Still, I highly recommend this recipe! The best part about it? It’s super easy!!! You stick some stuff into a blender. (We do not have a fancy, high powered blender. A regular one worked just fine.) Add a few more things and blend some more. Then pour into a pie plate and bake. Easy-peasy!

I also decided to make a full second Thanksgiving for my mom this past Saturday. She lives over an hour away so when I got home from work I ran around frantically throwing things into bags to take with us. The menu:
– Stuffed pumpkin
– Mashed potatoes
– Mashed sweet potatoes
– Dinner rolls
– Cranberry sauce
– Broccoli

On the way out, about half way, I realized I had forgotten the recipes. Oops! Luckily, I have Google on my phone. Crisis averted. I also realized I forgot the vegetable broth and oat milk I would need. So Saturday morning I woke M up and off we went to Sprouts. We got all the stuff we needed, plus a few other goodies. Once back at the house I started in the kitchen. Honestly, at this point I cannot even remember how I did everything. I just started things in pots and pans until the house smelled amazing.

I will be honest. I didn’t cook the broccoli. I know, for shame, right?

So we ate a fully plant based meal with no green vegetable except for the celery in the stuffing. As for the pumpkin, it was a very pretty presentation, but it was undercooked. I left in the oven for a full 2 hours, but it was hard Beautiful Bountyand stringy. Not the best. I would stuff a smaller squash again, maybe a sugar pie pumpkin or something in that size range. M and I also both prefer stuffing cooked in a pan so that there is more of the crispy top. Overall, though, a pretty amazing meal.

Here is the pumpkin: Stuffed Pumpkin

And dinner with a mound of dinner rolls. They were awesome!The full meal

How was your Thanksgiving? Did you enjoy the people you were with? Did you have two or more? How was the food? What is your favorite tradition?

Advertisements

Communion not consumption is the reason for the feast

A member in my Weight Watchers meeting said that recently. What a wonderful perspective!

This year I went for a 5k walk with several other WW members. It was chilly, but a gorgeous way to start the day. The sky was still multi-colored from the sunrise and the full moon was still out. The air was so clear that as we walked along the beach we had the most amazing view of San Francisco. And we donated food to the local food bank!

This afternoon we are going to a friend’s house. He is making turkey and ham. His mom may or may not make mac’n’cheese. I’m sure there will also be a lot of alcohol. So I am bringing mashed sweet potatoes, balsamic glazed Brussels sprouts, homemade dinner rolls, and fresh cranberry sauce. That way there is plenty for us to eat, too!

We are leaving soon, but first I am waiting while my very first impossible pie bakes. I only just heard of these this week. If it turns out well I will share the recipe. No photos of cooking today, but I will take one of my plate to share the beauty of a starchy Thanksgiving feast.

I hope everyone is spending time with loved ones and enjoying life today!

image