Pumpkins grew out of my compost this year and this was my first sacrificed pumpkin for pie. However, it wasn't a sugar/baking pumpkin. It looked like one - but didn't taste like it so I just added a bunch of chocolate.
Chocolate Pumpkin Pie:
- One baked pumpkin
- 1 container silken tofu, firm
- 1 1/4 Cup sugar
- 1 1/2 tsp. pumpkin spices
- 1/2 cup cocoa powder
Blend everything in a blender. Pour into premade pie crust and bake for about 30 min. at 350F.
Harvest Balls:
These were from the Vegan Lunchbox cook book.You can check Jennifer's website for the recipe - or go get her book because it's awesome.
Just a note about these. They were a bit too sweet for me. Next time I will cut the sugar down from 1 cup to 3/4 or 1/2 cup so I can taste the popcorn a bit more. Also I used currents instead of cranberries.
3 comments:
I love this popcorn post. I have had a printout of this recipe since it first came out on the blog because it sounded good... now I get to see it! Levely, I must try this soon.
By the way, I have been reading much of your blog getting inspired with all the ownderful vegan food presented here. :)
Levely... ooops! I meant Lovely. I'm linking you, thanks for the inspiration today.
Thanks Dori. I'm glad you replied because there's a lot to see over at your blog. I'm enjoying it.
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