blog.eliduke.com

appreciation

at about 5pm on thanksgiving day i found myself peeling potatoes in the kitchen with elaine. the last two thanksgivings i’ve been in charge of the mashed potatoes and i’ve always had a helper. this year it was elaine.

so elaine and i are chatting and peeling and chatting and peeling. i can’t say exactly how we got where we were in the conversation, but at some point a memory of my college days clicked into my mind.

i had a geology teacher in college who was probably one of the best teachers i’ve ever had in my whole life. he didn’t really teach me much about geology, but he did teach me about life in general. it was great. he said that he didn’t really care if we learned anything specific about geology, he just wanted us to be able to appreciate geology.

and that is when he turned into a life teacher. he said that our appreciation of things is what makes life worth living, it’s what makes everyday enjoyable. it’s what makes rainy days fun and not a waste. it’s what makes watching a window washer interesting and not boring. it’s what makes a flat tire an adventure and not a pain in the ass. it’s what makes life worth living.

the more you appreciate, the more you enjoy life.

vegan pumpkin pie

i fucking LOVE pumpkin pie. i don’t know if y’all are aware of how much i love it, but it’s like one of my most favorite things in the whole world. seriously. i had 4 slices (1/2 a pie) on thanks giving and still could have eaten more.

what was most exciting about this thanksgiving is that i finally perfected my recipe. ever since i became vegan (about 3 years ago) i’ve been working on this recipe and doing everything i could to make it delicious. it all came together this time and i’m finally ready to release it to the world.

  • 1 15 oz. can of pumpkin
  • 1 12 oz. pack of firm silken tofu
  • 1 HEAPING cup of brown sugar
  • 3 tsp of pumpkin spice*
  • 1 tbsp of corn starch

put all that into a food processor and blend the shit out of it. when it’s nice and wonderfully smooth, poor it into a pie crust. bake at about 400 degrees for about 30 minutes, but keep your eyes on it in case it gets out of hand. serve chilled.

*the pumpkin spice can be pre-made or you can mix your own. i know that the total of the ingredients below is short 1/3; i thought i’d leave that for you to decide.

  • 4/3 tsp ground cinnamon
  • 2/3 tsp ground ginger
  • 1/3 tsp allspice
  • 1/3 tsp nutmeg
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