Despite all my tinkering, I've run low on time so the centerpiece of our Thanksgiving meal will be the Red Lentil Roast with gravy. I was thinking of serving roasted root vegetables with it but they don't hold the heat well. Since I'm cooking at home and bringing the food to my mom's, I'm going to bring a baked acorn squash dish. It sound similar to a glazed sweet potato dish (a little brown sugar, a little margarine, a little cinnamon.) I'm cooking it tonight and I'll post my review and actual recipe of it later this evening, probably much later this evening!)
There's a vegan pumpkin pie recipe that I'm going to try, that's been highly recommended. Heather on the vrgparents list shared it a few days ago. It is from Joanne Stepaniak's Vegan Vittles. Here it is.
Pumpkin pie- makes 1 pie, 8 servings
1 10.5-oz pkg firm silken tofu
1 1/2 c. unsweetened canned or pureed cooked pumpkin
1/2 c. maple syrup
1/4 c. cornstarch
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/8 tsp ground cloves
Dump everything in the food processor or blender and whiz until
completely creamy and smooth. Pour this mixture into the crust (if
it's homemade, it has to be prebaked).Smooth out the top, and bake on
the center rack of your oven at 350F for 45 minutes.
Remove pie from oven, and let it cool thouroughly or refrigerate
until ready to serve. Remember the veg whipped cream!!
Hope you enjoy it.
I'm so glad Heather shared this recipe since the one I'd been using didn't always set up firmly.
Now back to the kitchen!
Acorn Squash Update
The recipe I tried was a stinker. The one I ended up trying used maple syrup, orange juice and thyme. It was ok, but clearly not worth the work involved. The biggest drawback of the recipe was that you cut the squash into rings which looked pretty but were a pain in the tush to scrape the cooked squash out of. Back to the drawing board on that one.
I'll give the brown sugar and margarine glaze a try tomorrow.