Promoting compassion and well-being at your Thanksgiving celebration is easy! Most of the wonderful foods that people enjoy at Thanksgiving are already cruelty-free, and dishes that include vitamin-rich winter squashes, legumes, and whole grains are good for your health.
Planning on being the lone vegetarian at a traditional Thanksgiving? Or is it your first time preparing food for the new vegan at your table? FARM can help with our guide to dealing with mixed diets at the holiday dinner table!
Think you'll be missing out on
something if you eliminate turkey from your Thanksgiving
dinner? Guess again! Here are some of the most
delicious turkey alternatives on the market:
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Tofurky -
The Tofurky Roast,
brought to you by
Turtle Island Foods,
is a pre-cooked vegan
feast. Made from
a revolutionary tofu-wheat
protein blend, Tofurky is known
for its incredible, turkey-like
texture and flavor. Enhanced
with a flavorfully moist stuffing,
Tofurky will far exceed your
expectations. For nutritional
information and product details,
visit www.Tofurky.com! |
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Celebration Roast - Field
Roast has created a delicious
vegan stuffed entrée
that is perfect for the holidays
and at any celebratory meal.
Each roast is made by hand,
wrapped in a cotton netting,
and simmered to perfection.
A tasty delicacy, it is complete
with a stuffing made with
butternut squash, apples,
and mushrooms. Visit www.FieldRoast.com for
more information! |
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Veggie
Turkey Breast -
Garden Protein International
brings to the table the Veggie
Turkey Breast with Wild Rice
and Cranberry Stuffing. Bursting
with healthful ingredients, including
several vital minerals and five
essential B vitamins, its made
with pure canola oil, so it contains
no trans fat. Garden Protein’s
Veggie Turkey Breast is available
at the Whole
Foods Market deli along with vegan
versions of all the traditional side dishes. |
Check out the Healthy Eating mail order catalog to find these and more delicious alternatives! |
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Appetizers |
| Perfect Butternut Squash Dip |
1 15 oz. can organic butternut squash
4 heaping Tbsp zesty garlic hummus
1/4 cup organic maple syrup
1 tsp dried organic orange peel (spice bottle)
2-3 Tbsp soy creamer (plain flavor)
*the soy creamer will affect the thick-thinness of your dip.
1/2 tsp sea salt
1/4 tsp fresh black pepper
5 large fresh sage leaves, finely chopped
optional: dash of cayenne for a spicy accent, dash of cinnamon to turn up the 'warm' fall flavor |
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1. Spoon butternut squash puree into a small-medium mixing bowl.
2. Add hummus, maple syrup, soy creamer, orange peel, salt and pepper.
3. Whip mix well until dip is smooth and well blended.
4. Fold in a pinch of sage leaves.
5. Microwave on high for 1 minute or until dip is warm. (Heating dip allows for the flavors to mesh together.)
6. Fold in the rest of your sage leaves and your salt to taste. If adding cayenne and/or cinnamon, fold in a dash now. Microwave for another 20 seconds, whip well again.
7. Spoon dip into a serving dish. Garnish with a fresh sage leaf.
8. Serve with crostini bread, crackers or veggie sticks. This dip is to be served luke warm to room temperature. So if it sits out for a while, that's OK. But if you'd prefer, you can serve it warm-hot. |
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Entrees |
| Tofu
Not-A-Turkey |
6 lbs. firm tofu
Stuffing:
1 cup diced onion
1 cup diced celery
1 Tbsp. sesame oil
1/2 tsp. sage
1/2 tsp. thyme
1 tsp. parsley
Salt and pepper, to taste
3 cups cubed whole wheat bread
2 cups cubed corn bread
1/2 cup vegetable broth
1/2 cup walnuts or pecans (optional)
Basting Liquid:
1/2 cup sesame oil
1/4 cup soy sauce
One hour before cooking, mash the tofu and
pack it into a colander lined with cheesecloth
or a clean towel. Place the colander over a
large bowl to catch the liquid from the tofu.
Weigh it down with a heavy object such as a
can or jar on top of a bowl or small plate. |
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To
make the stuffing, sauté the
onion and celery in the sesame
oil. Mix the seasonings into
the cubed bread. Combine everything,
adding enough vegetable broth
to moisten. Add nuts if desired.
Preheat the oven to 400 degrees F.
Press the tofu with your hands to form a hollow center, fill
with the stuffing mixture, and press down. Flip the tofu
onto an oiled baking sheet. Remove the towel or cheesecloth.
Baste the tofu with 3/4 of the sesame oil and soy sauce mixture,
cover with foil, and bake for 1 hour. Remove the foil, baste
again with the remaining basting mixture, return to the hot
oven, and bake uncovered for 20 minutes or until golden.
Transfer to a serving platter and serve with gravy. |
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| Golden Orchard Quinoa |
2 cups organic apple cider
1 cup veggie broth
1 cup whole grain organic quinoa, water rinsed
1 tsp Satsuma Mandarin Orange Zest
1 peeled Satsuma Mandarin Orange, chopped
1 tsp garlic powder
1 tsp black pepper
1 tsp salt
1 tsp cinnamon/nutmeg/cloves spice blend
1/2 tsp cumin
1/2 tsp dried orange peel
1/2 cup diced yellow onion
dash of paprika
dash of cayenne (more for heat)
1/4 cup soy creamer
1/2 cup chopped pecans
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1. Rinse and carefully drain your quinoa in cold water.
2. Pour 1 cup of veggie broth and 1 1/2 cups of cider into a soup pot, place over med-high heat stove top burner.
3. Pour quinoa into pot. Stir.
4. Add orange zest, chopped orange, chopped onion and all spices/pepper/salt to pot. Stir briskly until the liquid comes to a boil.
5. Cover and reduce heat to medium. Let simmer for 5-10 minutes, stirring and fluffing quinoa occasionally.
6. The liquid should be absorbed by now and the quinoa should beginning to 'blossom' or open. Continue stirring briskly uncovered until all the liquid is absorbed and the bottom of the pan becomes dry and hot. You will now treat the grain almost like a risotto by adding more liquid to the uncovered pot, and stirring and folding the grain until the liquid is absorbed.
7. Fold in soy creamer and apple cider little by little until it has been absorbed and the quinoa is perfectly dense and tender. This is a heavier quinoa than you may have made in the past.
8. Remove from heat and set aside. If you'd like to plate your quinoa is a curved dome (as in the image), you can scoop it into a dome shaped bowl, cover and allow to firm a bit until plating. Spray the bowl with oil before filling so that it does not stick when you release the grain. |
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| Easy Veggie
Stuffing |
1
Tbs. olive oil
1 Tbs. toasted sesame oil
1 large onion, chopped
1 c. fresh mushrooms, chopped
1 cup celery and tops, chopped
3/4 lb. bread or cornbread cubes (or both)
1 ½ c. vegetable broth
½ tsp. each of sage, thyme, and savory
1 Tbs. fresh parsley, chopped
salt and pepper (to taste) |
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Sauté the
onion, mushrooms, and celery
in a large pan with olive oil
until softened; add some broth
if necessary to keep from sticking.
Remove from heat, add remaining ingredients, and mix well
(bread should be moist).
Grease a casserole dish with sesame oil, pack in the stuffing,
and brush with more oil.
Cover with foil and bake at 325-375 degrees for about
1 hour.
Visit Bryanna's
Vegan Holiday Menu for more of her great recipes! |
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| Harvest
Wild Rice |
3
cups vegetable broth
3 cups water
1/2 pound dried flageolets or Great Northern beans
3/4 cup wild rice (about 4 ounces)
2 large leeks -- white and pale-green parts only
2 tablespoons unsalted margarine
1/4 lb. fresh shiitake mushrooms -- sliced thin
1/4 cup hazelnuts -- toasted and skinned and chopped coarse
1/4 cup dried cranberries |
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In a large saucepan simmer broth, water, and beans, covered, 45 minutes.
Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender.
Drain rice mixture and return to pan.
Cut leeks crosswise into 1/2-inch slices. Soak in water, agitating occasionally to dislodge any sand.
Lift leeks out of water and drain in a colander.
Sauté leeks in oil over
moderately high heat, stirring
occasionally, until almost tender.
Add mushrooms with salt to taste and cook, stirring occasionally, until vegetables are tender (2 min.).
Stir leek mixture into rice mixture.
Reheat mixture, adding water to prevent it from sticking to skillet, before proceeding.
Stir hazelnuts and cranberries into rice mixture and serve warm. |
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Sides |
| Mushroom
Gravy |
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from Sonya at vegweb.com
1/2 cup dried mushrooms, chopped into small pieces
1 cup strong vegetable broth
1 small onion, diced
2 Tbs. flour
1 1/2 Tbs. margarine |
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Hydrate
chopped mushrooms with about 1/2 cup boiling
water. Cover and let sit for 10 minutes.
Melt
margarine in a small-medium saucepan
over medium heat. Sauté the
onion lightly. Don't brown too
much. Add the flour, and stir
constantly with a wooden spoon
until frothy. Do not let it burn!
Add the mushrooms and their liquid
and your vegetable broth. Cook
over medium heat to a boil, stirring
constantly. After it comes to
a boil, turn the heat down a
bit and let thicken..
Serves: 6
Preparation time: 10-15 minutes |
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| Cranberry
Sauce |
4 cups of cranberries
1/2 cup of brown rice syrup or maple syrup
1/4 cup of water
Juice of 1 orange |
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Rinse and clean berries well.
In a large pan, combine sugar, water, orange
juice and berries. Bring to a boil over medium-high
heat. Stir often. Reduce to a gentle boil and
cook until berries pop (about 10 minutes uncovered).
Chill in refridgerator for 1 hour. |
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| Cornbread
Muffins |
1 1/2 cups whole wheat pastry
flour
1 Tbs. double acting, non-aluminium, baking powder
1 cup brown rice syrup or maple syrup
1/2 tsp. salt
1/4 cup canola oil
1 1/4 cup soymilk
1 1/2 cup yellow cornmeal |
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Preheat
oven to 400 °F. Mix
liquid ingredients, then mix dry in a seperate
bowl. Mix dry & liquid together.
With a tissue, place a little
oil on the pan. Bake 20 minutes. |
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| Wine-Glazed
Brussel Sprouts |
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from Nava Atlas
2 pounds Brussels sprouts
1/2 cup dry red wine
3 tablespoons maple syrup
1 1/2 tablespoons soy sauce or tamari
1 1/2 teaspoons cornstarch |
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Trim the stems from the Brussels sprouts and cut an X into the base, about 1/4 inch deep.
In a small bowl, combine the wine, maple syrup, and soy sauce and stir together.
Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts.
Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally.
Uncover and cook, stirring occasionally, for another 10 minutes.
Dissolve the cornstarch in a small amount of water.
Stir into the saucepan quickly, then cook for another 5 minutes.
Remove from heat and transfer to a covered casserole dish to serve. |
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| Old
Fashioned Sweet Potatoes |
4 lbs. sweet potatoes, peeled
and cut into 1-ince pieces
5 Tbs. soy-based margarine (preferably Earth
Balance)
2/3 cup maple syrup
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Pinch of ground ginger
1/2 tsp. salt
1/2 cup chopped pecans (optional) |
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Preheat
oven to 375°F. Place
potatoes in a 13 x 9 x 2-inch glass baking dish.
Combine margarine, sugar, cinnamon, nutmeg, ginger
and salt in a small saucepan over medium heat.
Bring to a boil and stir until sugar dissolves.
Pour this mixture over sweet potatoes and toss
to coat. Cover dish well with foil. Bake for
50 minutes. Uncover and continue to bake until
potatoes are tender and syrup thickens a bit
(basting occasionally) about 20 minutes. Raise
oven temperature to 500°F.
Top sweet potatoes with pecans
and bake until nuts begin to
brown, about 3 minutes. |
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Desserts |
| Vegan
Pumpkin or Squash Pie |
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from Nava Atlas
2 cups well-baked and mashed
butternut squash or sugar pumpkin (see Notes)
3/4 cup silken tofu (about half of a 12.3-ounce aseptic
package)
1/2 cup natural granulated sugar
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice (or
1/4 tsp. each ground nutmeg & ginger)
9-inch good quality graham cracker or whole grain pie crustPreheat
the oven to 350 degrees.
Combine the pumpkin or squash pulp in a food processor
with the remaining ingredients (except crust). Process
until velvety smooth.
Pour the mixture into the crust.
Bake for 40 to 45 minutes, or until the mixture is set
and the crust is golden.
Let the pie cool to room temperature.
Cut into 6 or 8 wedges to serve. |
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NOTES: To bake butternut squash
or sugar pumpkin, halve the squash or pumpkin
(you need a really good knife to do so!) and
scoop out the seeds and fibers. Place the the
halves cut side up in a foil-lined, shallow baking
dish and cover tightly with more foil. Bake for
40 to 50 minutes, or until easily pierced with
a knife. When cool enough to handle, scoop out
the pulp and discard the skin. Use any leftover
squash or pumpkin pulp for another purpose.
If you want to make this in a
hurry, you can use a 16-ounce can of pureed pumpkin. |
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| Real Pumpkin Spice Soy Latte |
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from Healthy Happy Life
Coffee/Soymilk Base:
1 1/2 cups vanilla soymilk
1-2 shots espresso OR 1/2 cup strongly brewed coffee
1 1/2 Tbsp canned pumpkin (unsweetened)
sweeten to taste (I used agave syrup)
1/2 tsp pumpkin pie spice OR cinnamon/nutmeg
1/2 tsp vanilla extract
dash of cayenne (optional, but recommended!)
Sweet Pumpkin Foam:
1 tsp canned unsweetened pumpkin
1/4 cup warm soy milk
1 tsp agave syrup
dash of spice
tiniest pinch of salt
tool: hand foaming tool
1. In a small soup pan heat all the base ingredients. Note: If you are using coffee you can add it directly to the pan here. However if you are using fresh hot espresso you can add it last. |
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2. Stir all ingredients until simmering. Make sure the pumpkin dissolves into the base well and the spices don't clump. Add the spices last if you are having clumping issues. When mixture is at a low/med boil you can remove from heat, pour into a serving mug and set aside. Optional: I like to get my base mixture extra fluffy by whipping with my foaming wand a few times.
3. Quickly whip up your pumpkin foam by heating all the ingredients in a tall circular glass until warm. Then whip into a foam with a foaming wand. (If you do not have a foaming wand you will have to skip this step and simply go with a no-foam latte. Simply add the 'foam ingredients' to the main base mixture.)
4. Top your steamy hot base with a few scoops of pumpkin foam. If you have not added your espresso yet, do so now. Dash of spice and soy whip on top.
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