Recipes 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.
Get
excited about these autumnal comfort foods: easy
veggie stuffing, candied yams, butternut squash,
mashed potatoes, and wild mushroom gravy! Seasonal
root vegetables and freshly baked breads really
are something to be thankful for. And all those
warm, delectable desserts!
There's no need for the carcass on your plate when you've got a choice of delicious mock turkey entrees... see our Main Course options below.
If these dishes sound tempting, see also the left side column for additional recipes and be sure to request your Free Veg Starter Kit.
Click
here for a printable version
of Gentle Thanksgiving Recipes!(You
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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:
Tofurky -
The
Tofurky Roast, brought to you by
Turtle Island Foods, is a pre-cooked vegetarian
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!
Celebration
Roast - Field Roast has created
a delicious vegetarian 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!
 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.
 What
does Alicia Silverstone eat for
Gentle Thanksgiving?
Check out the recpies
she recommends! Alicia says, "I can't wait for
the holiday season to begin, and I'm especially
excited for Thanksgiving! It's a time to be with
family, friends and to celebrate life. On such
a day of happiness and celebration, it just doesn't
seem right to support cruelty and eat animals!
There are so many other delicious options...ones
that don't hinder your health and take lives."
Click
here for
a printable version.
 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.
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.
 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
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.
 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)
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.
 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
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.
 Easy Veggie
Stuffing
by Bryanna Clark Grogan
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)
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!
 Harvest
Wild Rice
from the International Vegetarian Union
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 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.
 Wine-Glazed
Brussel Sprouts
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 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.
 Mushroom
Gravy
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 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
 Vegan
Pumpkin or Squash Pie
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.
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. |
