Oh my goodness, time flies! It’s already Thanksgiving Day next week!
A couple weekends ago, I provided healthy food for the Taspen’s Organics Monthly Wellness Fair like I always do. The menu was a vegan/gf play on some typical Thanksgiving dishes. I made Butternut Squash soup with a spicy seed topping (I LOVE toppings for my soups), Balsamic Green Beans and Mushrooms, an autumn salad, Chickpea and rosemary flatbread…AND PUMPKIN PIE TARTS WITH COCONUT WHIPPED CREAM! Everything was gluten free and vegan, as usual!
I received rave reviews on everything, but the pumpkin pie tarts were the star of the show. I promised I would share the recipe, so here it is.