Get the Recipes–Plantsgiving 2013

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Not sure how quickly I’ll be able to make the Plantsgiving post, but wanted to give you the recipe file I created from all of your wonderful dishes.  These are the recipes I found after 60! came and dined in all corners of the house.  Hopefully, the one you want the most is here.

Plantsgiving 2013

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3 thoughts on “Get the Recipes–Plantsgiving 2013

  1. My recipe for tofu pumpkin pie should have been left by the desserts. I didn’t see it with the other recipes, so here it is if you want to pass it on. Thanks for sharing all the other recipes. I was so grateful for being able to indulge in my first Plantsgiving Feast this year. With a thankful heart, Nancy

    Pumpkin Pie Made With Tofu (No Milk or Eggs) By Nancy McQuate

    Photo by Rita~Ingredients Prep Time: 10 minsTotal Time: 1 hrs 10 minsServings: 10 1 (16 ounce) cans pumpkin puree or 1 (16 ounce) cans fresh pumpkin puree or 1 (16 ounce) cans fresh pureed butternut squash or 1 (16 ounce) cans fresh pureed acorn squash or 1 (16 ounce) cans fresh pureed sweet potatoes 3/4 cup brown sugar 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon allspice 1 (10 ounce) packages soft tofu, do not use low fat 1 (9 inch) pie shells, unbaked Directions Preheat oven to 425F. Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 40 minutes. Chill and serve.

    • Thanks for the recipe. I made one which included molasses and I didn’t like it. I am excited to try this one.

      thanks,

      Linda Squires

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