Thanksgiving Preparations & Marshmallow Pumpkin Pie Recipe

We will be having Thanksgiving dinner with my family tomorrow and I'm in charge of making the dressing/stuffing, a "cheese" ball and pumpkin Pie. The "cheese" ball turned out great and by tomorrow the flavors should all be blended together. It's been so warm here that I still have calendula in the garden so I was able to use it to decorate the top.
My Vegan Cheese Ball recipe






Vegan Marshmallow Pumpkin Pie Recipe

You will need:

1 ready made prebaked crust

1/2 a package Sweet and Sara Vanilla Marshmallows

PIE FILLING:
1 15oz can of pure pumpkin
1 cup almond milk
3/4 cup brown sugar
1/4 cup cornstarch
1 T molasses or agave
1 t vanilla extract
1/2 t nutmeg
1/2 t salt
1/4 t ground allspice
1/4 t cloves

Preheat over to 350 degrees

Using 1/2 a package of marshmallows: cut or tear each marshmallow into 1/4 and place them directly on top of the prebaked pie crust. You can use the other half for another recipe, roast them, or eat them straight from the container.

In a bowl, combine all pie filling ingredients together until totally smooth, no lumps! Pour this mixture on top the marshmallows and bake for 1 hour.

So easy and so darn good!

The Joy of Vegan Creamer

For many years, there was no good alternative to dairy based creamer. Even the ones that were labeled as dairy free contained milk proteins which made them unsuitable for vegans and those with severe allergies to milk derivatives. Then, the folks from SavingOpusOne came up with the perfect solution! These individually wrapped creamer packets are not only delicious, creamy and vegan-friendly, they're all natural and completely lactose-free. And to make them even better, they are made from organically grown soy.

I'm not a coffee drinker but sometimes I like cream in my hot tea and this does the job. Thank you SavingOpusOne!

Purchase SoyGo Creamer