One morning in July, I awoke with a familiar pain. My jaw was throbbing and I had the distinct feeling of pressure on my gums. Uh oh. Wisdom teeth. I had my top two wisdom teeth out a year ago, and at the time decided to wait until the bottom two started to bother me. I waited and waited for the pain to go away on its own. It wasn’t constant, just an off and on pain that had a funny little way of resurfacing just when I thought it was gone for good.

Eventually I had to give in, so I scheduled an appointment. Big mistake, because this was the worst possible time in my life for me to have my wisdom teeth out. Not only did I have to navigate a COBRA nightmare to get coverage set up in time, but I also had to take off from a new job (which I do not like doing). I also just started this great fitness class at Pop Physique, and I hated to interrupt it.

In addition to being a bad time for me, I learned after the surgery that these teeth were severely impacted and that my healing experience would be far worse than last year. I’ll admit I kind of enjoyed having my teeth out last summer, since it meant tv and ice cream for a couple of days. I did NOT enjoy this.

The surgery was fine, but it’s a week and a half later and I still have trouble opening my mouth all the way. I saw the doctor for a follow up on Friday, and he said everything looks good, and just to wait it out. In the meantime, I have come to really appreciate the simple deliciousness of soft foods.  Since it was a little cold last week, I really threw myself into the fall with tofu pumpkin pie and sweet potato casserole.  I’ll post the pumpkin recipe (which my boyfriend loved) below and save sweet potato for another day.
Tofu Pumpkin Pie

1 vegan pie crust (whole foods sells them frozen and you can defrost them)

8 oz. silken tofu

1 regular-sized can of organic pumpkin puree

1 1/2 c. sugar

1 1/2 TBSP cinnamon

1 tsp. nutmeg

1 tsp. ginger

  1. In a blender, puree the tofu and pumpkin together until they are very, very smooth.
  2. Add sugar and spices
  3. Take your empty pie crust and slip it into a 350 degree oven for 5 minutes.
  4. Pour the pumpkin mixture in to the pie and bake at 425 degrees for 15 minutes, then lower the oven to 350 and cook for 20-25 minutes, or until a toothpick comes out clean.