I looked forward to Thanksgiving more this year than I ever
have in the past. For months I have been anticipating my mother getting up with
Xavier, my mother reading to Xavier, my mother taking long walks with Xavier…you
get the drift. But I definitely wasn’t looking forward to the food. Not only am
I not a huge fan of the standard offerings but with my wacky new diet, I can’t
eat mashed potatoes with butter, gravy thickened with flour and pies full of
both.
I contemplated just munching on string beans and plain
turkey with a good book and a glass of wine. Instead I opted to join in on the culinary
festivities instead with a gluten-free, vegan pumpkin pie. Don’t stop reading!
Before you dismiss this recipe altogether, picture a rich crust made of pecans,
honey and oats and a creamy pumpkin filling flavored with fresh spices and
thickened with a bit of coconut butter.
I followed this recipe almost exactly but replaced the Earth
Balance with coconut butter. It really was very good and with the heightened
nutritional value, you can justify eating it for breakfast…all weekend!
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