This year we will have 16 people here for Thanksgiving and the kids have been working hard on our decorations. Our little house will be very full, but it is such a blessing to have everyone together. I tried to keep the food very traditional this year, so everyone will have something familiar. Here is the menu:
Meatless Loaf from the Fat Free Vegan Kitchen. I am going to wrap mine in puff pastry.
Traditional stuffing with apples
Roasted sweet potatoes with, cranberries, sage and walnuts
Mashed potatoes and gravy
1 package of silken tofu
2 tsp pumpkin pie spice
1 14oz can of pumpkin
1 tsp vanilla
1/2 tsp salt
1 cup of brown sugar
2 Tbls molasses
1 prepared pie crust (recipe below)
Preheat the oven to 350. Blend the tofu in a food processor. Add in all the other ingredients. Pour the mixture into the prepared pie crust and bake for 1 hour. You may need to put foil around the edges of the crust to keep it from burning. Let the pie cool and then refrigerate until you are ready to serve it.
Pie Crust (makes 2 crusts)
2 cups unbleached flour
1/2 tsp of salt
1 Tbls of sugar
8 Tbsp of butter
6 Tbsp of non hydrogenated shortening
1/2 Cup of ice cold water
Put the flour, sugar, and salt in a food processor. Pulse to combine. Add in the butter and shortening. Pulse until the butter and shortening are coarsely combined with the flour. There should still be some small pieces. Slowly add the water with the processor running until the dough comes together. Remove the dough, divide it in half and wrap in plastic wrap. Refrigerate for at least 1 hour.