Vegan Pumpkin Pie

One of my delicious vegan recipes I made for Thanksgiving. So good and so easy. Even you non-vegan people will love it!

Vegan Pumpkin Pie

1 15oz can pumpkin

1 cup soy milk

3/4 cup brown sugar

1/4 cup cornstarch

1 Tbsp. molasses

1 tsp. cinnamon

1 tsp. vanilla

1/2 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. salt

1/4 tsp. cloves

Plus a vegan pie crust

Place all ingredients in blender and blend until smooth. Pour into unbaked pie crust and place in a 350 degree Fahrenheit oven for 1 hour. Take out and let it set overnight before serving.

How easy is that!!! I mean, dessert doesn't get any easier than that. I'm not much of a baker but these pies came out perfect. I went the frozen crust path and bought two vegan ones from Whole Foods.

They were absolutely delicious. There are a few options if you don't fancy a whole wheat one. Try this recipe!

Weekly Check in

Hi all! As you can tell I truly enjoyed my holiday because I have been nowhere near blogger! I come back today because things are more or less back to normal. Plus, Chema is off riding his bike and isn't hogging the computer!

My Thanksgiving was great. I'm especially happy that all my vegan side dishes came out superb! So stay tuned for all the recipes coming up in the coming weeks. For now enjoy the pics:

These are my lovely vegan pumpkin pies. They were delicious! Look for this recipe on Thursday. It's super easy. I felt a tinge of guilt because my mom was slaving away making her peach cobbler and sweet potato pies and I was done in like 10 minutes!

These are awesome molasses biscuits that I got from the foodnetwork's Thanksgiving magazine issue. They are so cheap AND EASY to make that I could make them everyday. Actually, I made some more on the Sunday after Thanksgiving! Look for this recipe next week.

There was one more recipe but I failed to take a picture of it so I'll list the ingredients instead.

Spicy Mushrooms

Broil 2 halved plum tomatoes, 2 seeded jalapeños (both skin-side up) and 4 unpeeled garlic cloves until charred, 6 minutes. Peel the garlic and chop the veggies. Sauté 1/2 cup minced onion and 1/2 pound sliced mushrooms in olive oil with salt to taste, 8 minutes. Add the tomato mixture, 1/2 cup vegetable broth and some chopped parsley; cook 5 minutes. Stir in the juice of 1 lime.

This was another foodnetwork recipe. These things were delicious! They are called "spicy mushrooms" for a reason. So don't get surprised when you try them. This was another quick vegan recipe. I made some more on Monday because I had another pack of mushrooms.

I did eat up a storm, like everyone else, but I still managed to get my workouts in. I didn't go to the gym at all last week because it was just too busy. But I got all my miles in, which made me happy. I did my 20 minutes Tuesday and Thursday and my 16 miles on Sunday.

This Week:

Monday

I went to the gym and did 30 minutes on the static bike, stretched really well, did some abs and weights (upper body only).

Tuesday

Today the plan is to do 20 minutes of interval training on the treadmill and then my 60 minute spinning class. (I'm nervous because I haven't done intervals in 2 months!)

Wednesday

I'll probably go to the group weight training class at the gym or do weights by myself.

Thursday

Another 20 minutes of interval training and a gym class. 

Friday

Weights, total body

Saturday

Rest

Sunday

10 miles

How is your week shaping up?