Mom-certified: "You always make such a mess when you cook"
Thanksgiving is right around the corner! Generally I hate changing traditions (I wasn't joking about being a curmudgeon), but some traditions are worth modifying. I grew up with the traditional Thanksgiving meal: turkey, corn, mashed potatoes, pumpkin pie, and a sweet potato casserole that nobody ever wanted to actually eat but we had to keep making in order to taunt the youngest cousin or newest significant other who got stuck watching the marshmallows which inevitably burned. To be honest, I never really got very excited about the traditional meal. What I did get excited about was spending time with family and making a massive mess in the kitchen, neither of which has been impacted by having vegan food.

So for the next few weeks I'll be throwing out some ideas for compassionate Thanksgiving centerpieces, a few side dishes, and desserts. To start off, pumpkin pie! Aside from the unfortunate turkey, pumpkin pie comes in as a close second for the quintessential traditional Thanksgiving food (although I discovered a co-worker today who had never had pumpkin pie...and then thought it tasted like baby food. words).

Sorry this post is a bit late but I was contending with this over the weekend:

30 30 gallon bags later and I'm still not done with just the front yard. I'm really starting to rethink the whole "I want a house with a lot trees" thing.
Pie Crust
Pumpkin Pie Filling
  • 1 15 ounce can pumpkin
  • 2 flax eggs*
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 tsp ginger
  • 1/2 tsp all spice
  • 1 tsp cinnamon
  •  6 ounces coconut milk (plus enough almond milk to make 1 cup) 
Mix all ingredients. Pour the pie filling into the pie crust and cover the edges of the crust with tin foil. Bake at 425 degrees for 10 minutes, then 325 degrees for 50 minutes.
*3 tbsp warm water + 1 tbsp ground flax seed = 1 flag egg
This recipe is designed to make one pumpkin pie, but I decided to make some mini pies instead (we've all seen how successful I am at rolling out one big crust...)
Fill 'em up and bake!
Turkeys are still a part of my Thanksgiving tradition, but they certainly aren't on the table. Consider sponsoring a turkey instead of eating one this year. Places like Farm Sanctuary in New York and California and Heartland Farm Sanctuary in Wisconsin have several turkeys you can sponsor for a one-time or monthly donation. New traditions need to start somewhere, so why not make it a happy turkey day for some actual turkeys?

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    About Me

    Hello and welcome! My name is Megan. I'm an ethical vegan and an admittedly less-than-tidy baker. As a North Dakota/Minnesota native, my goal is to make delicious vegan food that friends, relatives, and unsuspecting strangers will enjoy.


    September 2013
    August 2013