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I heart thanksgiving with my family. When I was young, we'd go to a family friend's and enjoy the three amazing pies they'd make. And for the past while, we celebrate with delicious fall dishes, such as wild rice salad and oven roasted root veggies. Well, last year my parents were in Korea and Japan for Thanksgiving. And this year they were going to be in Turkey. After not having a dinner last year, we decided to simply postpone the holiday this year. And that instead of the usual faves, my sister and I would do all the feast-making.
We didn't really coordinate our different menu responsibilities, but somehow ended up with a completely gluten-free, vegan, pumpkin-y thanksgiving! I'm the only vegan in the family, but we're all of the mentality that delicious food is delicious food.
My sister made pumpkin nut loaf with pumpkin tofutti cream cheese, roasted yams, and roasted root veggies and brussel sprouts in a pumpkin sauce. I made Fat Free Vegan's stuffed tofu and mushroom gravy (the gravy was a huge huge hit. We couldn't get enough of it.) and a raw pie featuring pumpkin mousse on a candied pecan crust.
2c pumpkin, pureed
1 1/2c cashews, soaked
6 tbsp coconut oil
1/4c agave nectar
pecan pie crust (made with an additional 1/2tsp nutmeg)