…a result of us not really seeing each other or our country for who we are and what it is. I’ve been going through the motions of a relationship with a country I thought I knew, a place I thought was closer to me and my heart than it ever actually was. I was living in a dream of denial.
@absurdistwords goes on to say that our path to fixing this is through empathy. For many white people, like myself, this is the first time we are waking up to feelings of disenfranchisement, marginalization, disorientation, and fear. His reminder that these feelings are the very same that people of color and other minority groups feel and grapple with upon waking every single morning is sobering.
Aries: Pop rocks Taurus: Pecan pie Gemini: Skittles Cancer: Red velvet cupcakes Leo: Cheesecake Virgo: Candy corn Libra: Ring pop Scorpio: Fudge Sagittarius: Bubble tape Capricorn: Peanut M&Ms Aquarius: Sour brite crawlers Pisces: Swedish fish
YOU GUYS. I made you a Thanksgiving pie and it is bonkers good. It’s rich and light and creamy and crunchy and perfectly spicy and just the tiniest bit boozy. It’s a chocolate cream pie with a light spice, smothered with vanilla coconut whipped cream, topped with bourbon pecan crumble and shaved chocolate. In a gingersnap crust. What is even happening. Did I mention it’s vegan?
And I made you a vegan gingersnap chocolate cream pie GIF. Because duh. Vegan cream pies and GIFs go together like bananas and peanut butter. Come to think of it, maybe that should be our next vegan cream pie. But I digress.
This is the perfect pie to grace your Thanksgiving and holiday tables for the following reasons:
1) It’s totally delish.
2) It can be made gluten-free, which would then make it both vegan AND wheat-free, which means that it would probably win some kind of gold award in the hipster pie olympics.
Ever since I got my hands on a food processor, I’ve been making nut butters. They are filling and good for the body. And obviously, they are delicious.
But pecan butter, this pecan butter, is different. It tastes like pie in a jar, like autumn, and it’s so rich. You have to make it, because it’s so easy… if you have shelled pecans, that is. Shelling pecans is kind of a torture. So go get your shelled pecans, your food processor, and…
Blend. Blend until it’s gritty, and remember to stop and scoop down the sides from time to time. Oils will start coming up and creating a paste. Keep blending. This is the basic step for every nut butter!
Stop, and grab your basic add-ons: sweetener of choice (maple syrup would be ideal, but I can’t get it here, aww… so I used brown sugar) and a just a pinch of salt. Salt is important because it adds more contrast between the spices and the sweetener - just don’t overdo it.
Now, get crazy. Add any spices you want to taste. Mine were cinnamon, vanilla bean, nutmeg and (drumroll) cayenne pepper. I just added a tiny bit of cayenne so it had a little bit of a kick without compromising flavour. Other options are: anise, ginger, cloves, and even cocoa powder. Just please do not add water.
Blend until you have achieved the desired consistency.
There, there. Now you have it. You will want to eat it all with a spoon. That’s a good option, but you can also use it as a sweet dip, spread on toast, mixed with porridge, in smothies… the possibilities are endless!