Vegan pies, yay!

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Looks so good! nice

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I agree...vegan is vegan. I just published my own vegan cookbook (over 230 recipes!) with a Fresh Pumpkin Pie recipe...it uses silken tofu instead of eggs and is sooooo good! Can't wait until Thursday!
www.radianthealth-innerwealth.com

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Asparagus and pee smell isn't an old wive's tale, it's real:
http://www.wisegeek.com/why-does-asparagus-make-some-peoples-urine-smell-funny.htm

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Thanks. Could anyone tell me; does eating fresh Asparagus make one's urine smell like asparagus. I think it's just another wierd wives-tale!

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This isn't lowfat but it is better than pumpkin pie: Mix 1 large can pumpkin, 1 twelve ounce can evaporated milk, 4 eggs, 1 & 1/2 cup sugar, 1 tsp. cinnamon, 1 tsp. ginger and 1 tsp. nutmeg. Pour into ungreased 9 by 13 pan. Sprinkle on 1 yellow cake mix. Drizzle on 1 cup melted butter. Sprinkle on 2 cups pecans. Bake at 325º for 90 minutes.

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(note on straining the pumpkin: some people recommend straining the cooked pulp and/or puree overnight over cheesecloth; since I didn't do this, I used a lid smaller than the crock pot, pressed gently, and used a turkey baster to pull the juices out; straining overnight prior to cooking is probably faster and easier)

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My family's traditional sweets for Thanksgiving are pumpkin pie, cranberry sauce, and cheesecake; my husband's family has pecan pie, marshmallow sweet potatoes, and gooey cake. I've already made the cranberry sauce (easy), don't eat most of the super-sweet or highly processed foods, so I'am trying something new this year--pumpkin butter!
(very loosely based on: http://www.pumpkinpatchesandmore.org/pumpkinbutter.php and
http://blog.fatfreevegan.com/2006/10/pumpkin-apple-butter.html)

1 6" pumpkin was steamed and pureed, the giant one roasted, scooped out with an ice cream scoop, and put into a crock pot on low with a splatter-guard over night (if you have skewers, they can be put under the splatter guard to raise it ~1" to assist with evaporation); added 2 cinnamon sticks, 4 cloves, 4 thick slices of fresh ginger, & 5 allspice berries in a strainer too.

In the morning I took a lid to press off the juices (1Q came out), which I decided to drink half of (excellent cleanser)

I removed the spices and pureed them with 3T blackstrap molasses and a little of the pulp before stirring it back into the pot, which is now on high. The current taste is mild, but I expect it to concentrate over the next few hours. I'm trying to not add sugar or other fruits--to keep it purely pumpkin--but do have on hand a few granny smith apples, raisins, stevia, xylitol, maple syrup, and honey to add if absolutely necessary.

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The vegan pumpkin pie recipe is not a vegan recipe. It has eggs as an ingredient with a note that says "vegans can experiment with egg substitutions" or something like that. Well, duh, I can do that with any recipe. A true vegan recipe doesn't ask you to make substitutions b/c it is written without animal ingredients already.

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