Pecan Pie

Emily and I are celebrating our very first Thanksgiving today. A dear friend of Emily's is in the American army so he cannot be here, but hopefully this will cheer him up.

Ingredients:

- two small packs of pecan nuts, halved
- 200g of sugar, preferably brozn
- 60ml of soya milk, or any non-dairy milk
- 60g of vegan margarine
- 170g firm tofu
- 170g of maple syrup
- roll-out shortcrust pastry
- a dash of flour to thicken the mixture


Instructions:

1. Melt the sugar and syrup to make a caramel. Do not let the mixture boil! Cool on the side when the sugar and syrup are really melted, then add in the butter. Stir until well combined.
2. Combine the other ingredients in a blender or food processor and blitz away until you get a smooth paste.
3. Combine the caramel and the tofu mixture in a mixing bowl.
4. Roll out the pastry sheet in the pie dish. Pour the filling in the pie dish and pop it in the oven for some 40 minutes or so, or until a knife comes out clean.
5. Leave it to cool, then enjoy!

Happy Thanksgiving everyone!