POEM: Vegan Thanksgiving
Heart of the Holidays, Holidays, Thanksgiving| No Comments »Vegan Thanksgiving
It’s sacred Thanksgivin’, and all through the house,
Nothing’s overnight baking, not Lamb and not Grouse.
Making plans for the morning, health-conscious are we,
Jotting it down, while sipping White Green Tea.
We’ll start with Wheatgrass – a 2-ounce shot,
Toasting healthy bodies with no meat in the pot.
Most thankful are we as we pause to say grace,
Not getting caught up in the commercial rat race.
Sparkling Pomegranate Juice in a wine glass,
Light up the stove – we’re cookin’ with gas!
Pita chips and hummus are starter pre-meal,
Carrots, Jicama, Bell Peppers – the natural deal.
Fresh garden salad, sunflower seeds and sprouts,
There’s enough for everyone – so no one pouts.
Simmer a pot of Cous Cous, or Basmati Rice,
Baked Butternut Squash would surely be nice.
Raw Sugar Snap Peas, and baked Yummy Yam,
Doing well avoiding Duck, Turkey and Ham.
Brown Rice Bread, Lentil Veggie soup, too.
Wow – without meat and dairy – there’s so much you can do!
Chocolate Tofu Mousse Cake – well-chilled,
With graham cracker crust, I’m not that strong-willed!
Organic Pumpkin Pie – served piping hot.
Maybe Turkey next year? I think NOT!
By Sheryl Roush
Inspirational Speaker
Author of Heart of the Holidays
www.SherylRoush.com
VIEW OTHER BOOKS –AND MUSIC IN THIS SERIES:
Click on title to view each book.
Heart of a Woman (printed)
Heart of a Military Woman (printed) ….. and on Kindle
Heart of a Mother (printed)
Heart of a Mother (printed with Bonus Music CD)
Heart of a Mother … Music CD
Heart of the Holidays (printed) ….. and on Kindle
Heart of the Holidays … Music CD
Heart of a Woman in Business (printed)
Corazon de Mujer (printed) (Heart of a Woman in Spanish)
RECIPE: Non-Dairy, Low-Fat Pumpkin Pie (Vegan)
Christmas, Heart of the Holidays, Kwanzaa, New Year's, Recipes, Thanksgiving| 4 Comments »![]() |
||||||||||
Servings: 8 | ||||||||||
Nutrition Facts are for filling only. | ||||||||||
Ingredients 1-1/2 packages Mori-Nu Silken Lite Firm Tofu* 2 cups canned or cooked pumpkin 2/3 cup honey 1 tsp. vanilla 1 Tbsp. pumpkin pie spice or next 4 ingredients 1-1/2 tsp. ground cinnamon 3/4 tsp. ground ginger 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1 unbaked 9" pastry crust * For firmer texture, use Mori-Nu Silken Extra Firm Tofu |
||||||||||
Method Drain tofu and blend in a food processor or blender until smooth. Add remaining ingredients; blend well. Pour into unbaked pie crust. Bake in preheated 350 degree F oven for about 1 hour. Filling will be soft, but will firm as it chills. Chill and serve. |
||||||||||
Nutritional Notes Provides 2g of fiber per serving |
||||||||||
|