Happy Vegan Thanksgiving

Canadian Thanksgiving is on Monday, and even though I’m living in Sydney Australia right now, I still like to celebrate it with a nice meal. I haven’t yet figured out what I’m going to make this year, but I looked through last year’s photos for some inspiration. I made this Tofu Pot Pie recipe, but I folded the filling into puff pastry dough instead. I served it alongside steamed asparagus, mashed potatoes and mushroom gravy.

For dessert, I didn’t want to make a whole pumpkin pie, so I improvised by making something lighter. It isn’t extremely sweet, so feel-free to add a bit of raw sugar to the mix if you think it needs it. I loved it as-is!

Recipe

Pumpkin Parfait w/ Chocolate + Ginger Snaps

Ingredients:

• 500 mL vanilla soy yogurt
• 250 mL pumpkin puree (I used a real pumpkin that I roasted in the oven, but canned would work too)
• 1/4 C brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 ginger snap cookies
• 2 squares of dark chocolate

Directions:

1. In a bowl, blend soy yogurt, pumpkin, and spices and spoon into martini glasses. Chill for 1 hour.
2. Break 2 of the cookies and sprinkle the pieces over the pumpkin.
3. Melt and drizzle the chocolate on top and place a whole ginger snap cookie on top as decoration. Serves 2.