Friendsgiving 2017

If you are one of the three regular readers I have you are more than aware that my Thanksgiving pasts are less traditional and more nomadic. In fact I can't recall the last time I emotionally binged on pumpkin pie at the same place two years in a row. I have rightfully declared my Thanksgiving tradition being 'no tradition'. And I stand by that. 

Almost three years ago I found myself standing in the elevator lobby of my apartment building trying to convince myself that it was okay for a middle aged gay man of no sports interest to attend the building sponsored Super Bowl Party. In the end the maternal guilt of my mother whispered in my ear and my 2 hours at that party were the catalyst for three years of relationship building leading to this year's Friendsgiving. 

This Monday before Thanksgiving I will sit down with nearly 30 people for Friendsgiving. None of them are blood related. But almost all of them are family now. 

We are 30 strong and most of us transplants to North Carolina. From as far south as Johannesburg, to the outskirts of The British Isles, as far west as the Alaskan Final Frontier, and as close as the BBQ capital of the world. Between California and New York we have most states covered. We are restauranteurs, lawyers, small business owners, artists, doctors, creatives, singers, craftsman, academics, and mostly all can be called smartasses. But despite our varied backgrounds we manage to not totally piss each other off on a regular basis. Perfect grounds for any dinner party. 

There is a meme going around that perfectly sums up this event. It roughly says something about how odd it is that as humans we just randomly meet strangers and then just start hanging out. 

So naturally I trusted no one else with desserts. I will be bringing a couple pumpkin pies and a cheesecake. 

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VEGAN PUMPKIN PIE

RECIPE FROM LIBBY'S

INGREDIENTS

Crust:

1 Cup Unbleached Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

1/2 Teaspoon Organic White Sugar

3 Tablespoons Unsweetened Almond Milk

3 Tablespoons Canola Oil

2 Tablespoons Water

1/2 Teaspoon Lemon Juice

Filling:

2/3 Cup Organic White Sugar

3 Tablespoons Tapioca Flour

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Ginger

1/8 Teaspoon Ground Cloves

1 Cup Unsweetened Almond Milk

1 Can (15 oz.) Libby's 100% Pure Pumpkin

1 Teaspoon Vanilla Extract

INSTRUCTIONS

FOR CRUST:

COMBINE flour, baking powder, salt and sugar in medium bowl. Combine almond milk, oil, water and lemon juice in small bowl. Pour milk mixture into flour mixture; stir until combined.

ROLL out dough on lightly floured surface with floured rolling pin to an 11-inch circle. Transfer to 9-inch deep-dish pie plate. Crimp edges as desired.

FOR FILLING:

MIX sugar, tapioca flour, cinnamon, ginger and cloves in large bowl. Stir in almond milk, pumpkin and vanilla extract until combined.

POUR into unbaked pie crust.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for an additional 35 to 45 minutes until center is set. Cool on wire rack for 1 hour. Refrigerate for 1 hour. Serve with Coconut Whipped Cream, if desired.

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FOR MORE THANKSGIVING SHENANIGANS TRY THESE POSTS FROM PAST YEARS

BUFFALO TURKEY OPEN FACED SANDWICH

THANKSGIVING TRADITIONS PAST AND PRESENT

HUMMINGBIRD CAKE AND DRAG QUEENS

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Vegan Pumpkin Bread

Vegan Pumpkin Bread

Well it's been a few days since I've been here. My apologies to all three readers. It has been a busy few weeks. You see two sets of good friends were getting married. And because I can't keep my nose out of anyone's damn business I was involved in both. That coupled with my already debilitating Netflix and boxed wine addition just took up too much of my time. 

So now that both weddings are done and I'm in between series I thought I would take some time back in the kitchen to center myself. After cleaning up the empty Trader Joe Milk Chocolate Peanut Butter Cup wrappers from a rough night of 3 am naked snacking I got to baking some basic bitch pumpkin bread. However this pumpkin bread is vegan. I am not vegan but due to a recent request I had some vegan sugar left in my pantry. And I'm not about to waste that expensive shit. 

If all goes well I should be back next week. Here's hoping for a fun filled week. 

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Vegan Pumpkin Bread

INGREDIENTS

1 15-ounce can (1 3/4 cups) pumpkin puree

1/2 cup melted refined coconut oil

3 tablespoons white vinegar

3/4 teaspoons baking soda

1 2/3 cups granulated sugar

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon fine sea or table salt

1 tablespoon Chinese Five Spice

2 1/4 cups all-purpose flour

For Topping:

1 tablespoon light brown sugar

1 teaspoon ground cinnamon

INSTRUCTIONS

1. Preheat oven to 350 degrees. Coat with cooking spray and line with parchment paper one 6-cup loaf pan. Set aside.

2. In medium sized bowl mix together flour, Chinese Five Spice, 1 1/2 teaspoons baking powder, 3/4 teaspoons baking soda. Set aside.

3. In separate large bowl mix together pumpkin puree, coconut oil, salt, white vinegar and 3/4 teaspoons baking soda.

4. Add dry ingredients into pumpkin mixture. Stir until fully incorporated. Spoon into prepared loaf pan.

5. In small bowl mix together topping ingredients and evenly spread over batter in pan. Place pan in preheated oven and bake for 60-75 minutes. Turning after 30 minutes for even baking. Test with toothpick and remove from oven when toothpick comes out clean.

Let cool 10 minutes. Remove from pan and cool completely on cooling rack.

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