Wednesday, November 25, 2009

Why Yes, I AM a Maniac. Thanks for Noticing.

Today the English faculty at our college gathers for a mandatory meeting for an "Alignment Activity."

When I read the subject heading on the e-mail announcing this event, I thought it was finally an opportunity to work out the kinks in my neck caused from marking 1543 papers in a typical week. I had visions of a spa-like environment in the conference room, with all of us in big white fluffy bathrobes and slippers, taking our turns on the massage tables. There were pretty people to attend to us. There was chanting. There were candles, and soft music filled the air as we let the stress of the semester melt away while eating little dainty candies.

Ah, alignment at last.

Then I actually read the e-mail and found out we were meeting to discuss grading standards.

For four hours.


So yesterday, I taught my 9:30-10:30 class, my 11:30-12:30 class, my 12:30-2:50 class, and then came home, and went into a baking frenzy to produce sixteen small loaves of pumpkin-cranberry bread for my fellow English teachers.

Because English teachers don't live by alignment alone. (Yes, that IS a sentence fragment and I ain't going to mark it either.)

Then I made a pumpkin pie.

Then I made dinner.

Then I collapsed into a heap on the floor.

It was a good night.

We are going up to celebrate Thanksgiving with our very own Sonny Boy and when since he is the vegan we love, I made this Tofu Pumpkin Pie. It's been our favorite for years. It's so yummy, I wouldn't go back to regular pumpkin pie now.

You heard me.

Here's the recipe:

Tofu Pumpkin Pie

Ingredients (use vegan versions):

1 (16-ounce) can pureed pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell


Preheat oven to 425 F. Blend the pumpkin and sugar. Add salt, spices, and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes. Chill and serve.

Don't use low fat tofu. Go crazy.

Align yourself with pie, even a fragment of pie, and you'll never go wrong.

1 comment:

Anonymous said...

i was at the spa treatment this morning, and the relaxation continued for four hours into the afternoon. dinner was not vegan pie; it was fried, there was chocolate cake, and tomorrow, i plan to use butter and cream, in everything.