Happy Canadian Thanksgiving everyone! I’m posting this recipe for those of you looking for a quick Thanksgiving recipe idea. The bonus is that it’s healthy enough that you could get away with eating it for breakfast. Can you say win-win?
I got the idea for this recipe from a magazine years ago, and if you’ve been following my blog for some time, you may remember that I made it for my first Thanksgiving in Sydney, Australia.
- I made this last night, but because my soy yogurt was already lightly sweetened, I decided to not add the extra sugar. Give it a taste before adding the sugar, and decide whether you think it needs it.
- Silken tofu would be a great substitute for the soy yogurt. You’d definitely want to add the sugar if you used tofu though.
- I love ginger, so I add a bit to the mix, but feel free to leave it out if you’re not a fan.
- I forgot to add the fresh sprig of mint, but it’s included in the recipe below as a nice garnish.
I always try to seek-out these Sweedish ginger cookies. They’re light, spicy, and best of all, vegan. If your grocery store doesn’t carry them, try your local IKEA. I’m pretty sure that I’ve seen them there before.
- 2 cups (500 mL) vanilla soy yogurt
- 1 cup (250 mL) pumpkin puree
- ¼ cup brown or raw sugar (optional)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger (optional)
- 4 ginger snap cookies (use gluten-free, as required)
- 2 squares of dark chocolate
- Fresh mint (optional)
- In a bowl, blend soy yogurt, pumpkin, and spices. Taste test and add sugar as required.
- Spoon into martini glasses and chill for 1 hour.
- Break-up ginger snap cookies and sprinkle them over the pumpkin, or wedge them into the pumpkin whole. Drizzle with chocolate and serve with a sprig of fresh mint.