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This Thanksgiving, breathe new excitement into your Thanksgiving dessert spread with one of these delectable recipes

Instructions Preheat your oven to 350F and line an 8-inch springform cake tin with parchment paper or use an 8-inch pie pan. Make the crust by adding your graham crackers to a blender or food processor and blend until it’s a fine crumb. Add your graham cracker crumbs to a bowl and pour your melted vegan butter in. Using a fork, mix the butter in with the graham crackers until evenly mixed. You should be able to pinch the mixture without it falling apart. Evenly spread your crust mixture into your springform cake tin or pie pan. Using the back of a spoon to press the mixture down. If you are...

A new snack bar which only serves sweetcorn opens at Merry Hill Yummy Cup Corn is on the upper mall near Eat Central Latest news email updates straight to your inboxInvalid EmailSomething went wrong, please try again later. Subscribe When you subscribe we will use the information you provide to send you these newsletters. Your information will be used in accordance with ourPrivacy Notice. Thank you for subscribingWe have more newslettersShow meSee ourprivacy notice A new independent eatery has opened at Merry Hill shopping centre. Yummy Cup Corn is now serving up freshly cooked sweetcorn on t...

3 Tbsp Brown Sugar, can be replaced with Maple Syrup or Agave Handful Fresh Basil Instructions Preheat your oven to 425F and line a baking tray with parchment paper. Set aside. Prep your tofu by pressing out as much water as possible. In a bowl, break your tofu into chunks. They don’t need to be exactly the same size. Add your soy sauce, corn starch, black pepper, and salt. Give it a toss around until all your tofu pieces are coated. Transfer to your baking tray and bake in the oven for 20 minutes. Flip halfway through. When your tofu is about 10 minutes away from finishing. Heat up a large...