In addition to the traditional mashed potatoes, yams, cranberries, stuffing, and tofurky, I like to round out my Thanksgiving meal with some chocolate peanut butter pie. It's ridiculously easy to make, in fact there's no baking required. I don't even measure the ingredients! Here's what you need:
- A block of firm tofu
- A small bag of vegan chocolate chips
- Some peanut butter, preferably smooth but it really doesn't matter
- A teensy splash of vanilla
- A graham cracker crust
Here's what to do:
1. Chop the tofu up coarsely and put it in a blender.
2. Add a lot of peanut butter.
3. Melt the chips is a double boiler. If you don't have one, do what I do: Put a smaller saucepan with the chips inside a bigger pot filled with boiling water. Stir the chips until they melt. You could probably melt them in a microwave too.
4. Put the melted chips in the blender.
5. Add a small bit of vanilla.
6. Blend until smooth.
7. Pour the mixture into the pre-made pie crust, let it set in the fridge for an hour or so.
To satisfy my love of all things pumpkin, I also make a deliciously traditional spicy pumpkin pie from Lorna Sass' Complete Vegetarian Kitchen. It's essentially firm tofu, pumpkin puree, cinnamon, ginger, cloves, allspice, nutmeg, and maple syrup blended together and poured in a prepared graham cracker crust. You do have to bake it for 30 minutes and let it set in the fridge for a few hours, but it's totally worth the wait.