23:29
Jenn Coppack
Sorry it has been so long since I last wrote on this blog. I have been keeping up with my workouts/random photos etc on my other blog and just haven't had time to update this one with anything worthy. Until now.
Errrrrgghhhhhhhhh - it is so good :) Michelle has asked me if I can make one every week for the rest of our lives. Yeah dude. 100%. If I could stuff this pie in my face every day I would be so much happier as a person.
Dinner tonight was a wholemeal wrap, lettuce, vegan burger patty with soy cheese. I also baked some sweet potato fries to have on the side, or as I did, to throw into my wrap and eat the whole thing like some kind of awesome burrito. You can tell I am an ideas girl, right?
Ingredients:
- 3/4 pound silken (soft) tofu
- 1 16 ounce can pumpkin puree (I got this from Waitrose)
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/3 cup oil
- 1 tsp vanilla
- 1 cup brown sugar
- 1 1/2 tbsp molasses
Method:
Combine all ingredients, except for pie crust, in a food process or blender and process until smooth. Pour into pie crust.
Well as you can see it is pretty darn easy. And cheap for that matter. I already had all the ingredients from the last time I made the pie - except for the pumpkin which cost me around GBP2.00.
So I agree, once you combine the tofu and pumpkin - it totally looks like vomit. I KNOW! But push past that, add the other ingredients and throw it in the oven. You wont regret it.
The colouring is quite a bit different to "normal" pumpkin pies, but overall the spices make it still smell amazing and literally, mouth watering.
I smothered mine with vanilla soy cream. Is there any other way to do it?
Enjoy!
Posted in: Dinner,Healthy Eating,Pumpkin,Tofu,Vegan,veganintraining
0 comments:
Post a Comment