Thanksgiving with a bullet!

Okay, so it wasn't with a bullet - it was with a pumpkin. My family & I visited a local eco-tourism farm for Thanksgiving this year. They had all the usual activities; corn maze, petting zoo, pick your own pumpkin and a PUMPKIN CANON! That pumpkin flew pretty far (look for the splash in the pond). Check out the footage I took ...

Vegan Pumpkin Pie!

Just in time for Thanksgiving. Here is a quick and super easy pumpkin pie recipe, that's sans dairy, eggs and nuts. Pour the mixture into a gluten free pie crust and it's also gluten free! I made this pie last weekend for an early Thanksgiving celebration, and everyone loved it. I don't even think my family realized there was tofu in it ;)

Preheat the oven to 350°F. Combine the following ingredients in a blender until smooth:

• ¾ lbs. tofu
• 1 16 oz. can of pumpkin
• 1 ½ tsp. cinnamon
• ¾ tsp. ground ginger
• ½ tsp. nutmeg
• 1 tsp. salt
• 1/3 cup oil (I use extra virgin olive oil, but any kind is fine)
• 1 tsp. vanilla extract
• 1 cup light brown sugar
• 1 ½ tbsp. molasses

You can add more/less of the tofu to get the desired consistency. Pour the mixture into an unbaked pie crust (make sure you read the ingredients to make sure it's vegan). Bake for 1 hour. Let the pie cool completely, and then chill in the refrigerator. Cheers to vegcooking.com for the recipe.