With the Thanksgiving holiday fast approaching we thought we would publish our favorite holiday recipes. We are counting down the days until our biggest vegan feast of the year and want you to be in on the delicious foods. We have a stock pile of traditional recipes perfect for your Thanksgiving feast, with a vegan twist. Check out our backlog of yummy vegan dishes and try out our favorite vegan sweet potato pie.

Organic Vegan Sweet Potato Pie

Filling:
2 Cups Organic Sweet Potatoes, peeled
1 Cup Organic Soy Milk
1/2 Cup Organic Brown Sugar
3 Tbsp Organic Earth Balance
2 Tbsp Organic Molasses
1 1/2 tsp Organic Cinnamon
1/2 tsp Salt
1/4 tsp Organic Nutmeg

Pie Crust (or purchase an uncooked vegan crust from a store)
2 Cups Organic Unbleached Flour
1 tsp of Salt
2/3 Cup, plus 1 Tbsp of Soy Margarine (we suggest Earth Balance)
1/4 Cup Ice Water (more may be needed)

Peel and half the sweet potatoes and boil in a saucepan until soft. Mash the potatoes with as if you were making mashed potatoes and add in the Earth Balance and soy milk. Add all other ingredients together until smooth. Preheat the oven to 400 degrees. If you are making the pic crust from scratch, begin by combining the flour and salt. Blend in 2/3 cup soy margarine until the mixture is crumbly. Add in the water until mixture starts to hold together (you may not need all the water or you may need more-play it by ear!). Next roll out the crust with a rolling-pin (or in times of need a washed wine bottle can substitute). Place the crust in a 9 inch pan and use your fingers to make even patterns in the dough. Add the filling to the crust and bake for 50 minutes to an hour.