From Karen Davis, President, United Poultry Concerns
www.upc-online.org
[email protected]
&
From Johanna McCloy - Soy Happy
www.soyhappy.org
Even the turkey industry admits the suffering, whether
it be for "free-range" or standard commercial production. For example,
the January-February 1995 issue of Turkey World, a U.S. trade magazine,
says regarding the baby turkey's experience:
"They are squeezed, thrown down a slide onto a
treadmill, someone picks them up and pulls the snood off their heads,
clips three toes off each foot, debeaks them, puts them on another
conveyor belt that delivers them to another carousel where they get a
power injection, usually of an antibiotic, that whacks them in the back
of their necks. Essentially they have been through major surgery
[without anesthetic]. They have been traumatized."
Won't you consider a humane and meat free Thanksgiving?
* Below is a list of some traditional holiday recipes,
veggie style.
* In addition there's the very popular Tofurkey, a meat
free alternative served in the same fashion as your usual traditional
fare...complete with gravy and stuffing. It's available at many stores
or you can check it out at
http://www.tofurkey.com
* Order a delicious vegetarian Thanksgiving meal
directly from one of southern California's best restaurants, Native
Foods. They will deliver a special frozen holiday meal...all you have to
do is heat it up and serve!
http://www.nativefoods.com (Westwood location telephone:
310/209-1055)
THANK YOU for your consideration. (Keep scrolling for
those recipes).
For the turkeys,
Johanna McCloy
Founder, Soy Happy
Here's the list of holiday recipes (keep scrolling) from
Veggies Unite! -
http://www.vegweb.com/
A Vegetarian Thanksgiving
Tofu "Turkey" with Stuffing
Garlicky Mashed Potatoes
Brown Gravy
"Chicken" Gravy
Wild Rice and Sweet Potatoes
Colorful Corn Salad
Garlic Green Beans
Cranberry Sauce
Applesauce Spice Cake
Tofu Pumpkin Pie
Hot Holiday Apple Punch
More recipes at:
http://www.vegweb.com/misc/thanksgiving.shtml
<><><><><>
Tofu Turkey with Stuffing
Recipe from: Carol van de Erve Tracy
Turkey Ingredients:
5 pounds of firm tofu
1 pound of tofu for the drumsticks - optional
Stuffing Ingredients:
2 tablespoons toasted sesame oil
1 large onion, chopped fine
1 and 1/3 cup celery, diced (about 4 stalks)
1 cup mushrooms, finely chopped
3 to 4 cloves garlic, minced
1/4 cup sage (may use 1/8)
2 teaspoons marjoram
2 teaspoons thyme
1 teaspoon winter or summer savory
salt and pepper to taste
1 teaspoon rosemary
2 teaspoons celery seed
1/4 cup soy sauce or tamari
3 cups Pepperidge Farm Herb Stuffing
Basting mixture Ingredients:
1/2 cup toasted sesame oil
1/4 to 1/3 cup soy sauce or tamari
2 tablespoons miso
2 tablespoons orange juice
1 teaspoon mustard of choice
Directions:
Mash tofu or mix well with hands. Be sure that all of the lumps are out.
Line a 12 colander with wet cheesecloth over lapping the sides. Add the
mashed tofu to the cloth covered colander, press down and cover with the
overlapping sides. Place the whole thing in a large bowl. Cover the
cheesecloth with a plate that fits inside the colander and place a 5
pound weight on the plate. Refrigerate and let sit for 2 to 3 hours.
When time is up, start the stuffing. Saute' the onions,
celery and mushrooms in the 2 tablespoons sesame oil. When soft, add the
garlic and all the rest of the stuffing ingredients, except stuffing,
mixing well. Stir and cook for 5 minutes. Add herb stuffing and mix
well.
Remove tofu from fridge and take off weight, plate and
top of cheesecloth. Hollow out tofu to within 1 inch of the sides and
bottom, placing the tofu in a bowl. Place the stuffing inside the shell
and pack in firmly. Cover with the remaining tofu and pat down firmly.
Turn stuffed tofu onto a greased baking sheet, flat side down. Gently
press on sides of turkey to achieve a more oval shape. If desired at
this point, you may mold drumsticks out of one pound of tofu, and place
on each side of the turkey.
Mix up the basting mixture and baste tofu turkey with
half of it. Cover the turkey with foil, and bake at 400 degrees for
about 1 hour.
Remove foil, baste with all the remaining mixture except
a few tablespoons and return to oven for 1 hour more, or until the
turkey is golden. Remove from oven and use rest of basting mix. Using at
least 2 large spatulas, move to a large plate. Serve with the gravy of
your choice, if you wish, and cranberry sauce.
<><><><><>
Garlicky Mashed Potatoes
Recipe from
[email protected]
Ingredients:
1 lg head garlic, horizontally split in half
1 ts oil
russett potatoes
2 tb margarine
potato cooking water
salt to taste
pepper to taste
Preheat oven 350. Drizzle garlic with oil. Cover tightly
with foil and bake 30-40. Let cool until easy to handle (can be done a
day before). Squeeze out garlic.
Cover potatoes with water (peeled and chopped--however
many potatoes you'd like) and bring to a boil. Cook 20-30 mins until
fork tender. Drain, reserving water. Mash potatoes with margerine and
garlic, adding enough potato water back in to bring it to desired
consistency. Add salt and pepper to taste.
I always use 5 pounds to potatoes, and double the
garlic. I also add chives just before serving. It's great if you add a
sweet potato or two into the potatoes--adds a nice color!
I use the leftover gravy (made from seasoned thickened
veg stock), plus leftoever potato water, the peels from the potatoes and
the skins from the garlic as the base for my next pot of soup stock.
<><><><><>
Vegan Gravy
Recipe from Bruce -
[email protected]
Ingredients:
8 Tbls vegetable oil
3-6 cloves of garlic, squashed and minced
3 slices of yellow onion, chopped
8 Tbls all-purpose flour
2 Tbls nutritional yeast
4 Tbls low sodium soy sauce or tamari
2 1/2 cups water (to start)
1/2 tsp ground sage (dry)
Salt and freshly ground black pepper to taste
1/4 cup red wine (optional--but a huge help. I like cabernet sauvignon)
2 Tbls balsamic vinegar
6 sliced mushrooms (optional)
I can't take all the credit for this great gravy.
Unfortunately I cannot recall exactly where I came upon it. My apologies
to the original source. I made some slight adjustments. It was a HUGE
hit with my family--even the meat eaters!
In a medium saucepan heat oil on a medium or medium-low
heat. Add garlic and onion and cook until slightly tender and
translucent.
Add the flour, yeast and soy (or tamari) to make a paste
or roux. Be careful not to let it burn. GRADUALLY add the water,
stirring constantly. With frequent stirring, bring the gravy to a boil
and allow it to thicken. Add pepper, mushrooms, wine and balsamic
vinegar. If you don't want to add wine, you might try a bit more
balsamic vinegar or a red wine vinegar in its place.
If the gravy is too thin (unlikely) add a small amount
of cornstarch which has been dissolved in some cold water. (Dissolving
the cornstarch in water first will prevent lumps.)
You can add more water to the gravy if you want a
lighter gravy for certain dishes. The flavor is very strong and can
easily handle the extra liquid. It's even better if you let it sit in
the fridge overnight and gently reheat it. This is great over a lentil
loaf, biscuits, potatoes--just about anything you would want to smother
with a rich gravy! Enjoy!
Serves: Approx 4 cups. Preparation time: 15-20 minutes
<><><><><>
Vegetarian "Chicken" Gravy
Recipe from Lorien Henson
Ingredients:
2 tblsp reduced-calorie stick butter/margarine
2 tblsp all-purpose flour
1/4 tsp veggie poultry seasoning
1/8 tsp salt
1/8 tsp paprika
1 cup low-salt vegetarian chicken-flavoured broth
Melt butter in a small saucepan over medium heat. Add
flour, poultry seasoning, salt, and paprika, stirring with a whisk.
Gradually add broth, stirring until blended.
Cook 5 minutes over medium-high heat or until thick,
stirring constantly.
Yield: 6 servings (serving size: 2 1/2 tblsp)
Note: Chicken broth is the vegetarian chicken-flavoured
powder (similar looking to the name brand 'Bovril'). I've bought it in
bulk from a large health food store and I've also seen it available at
regular grocery stores sold next to the real chicken broth. Usually the
directions call for 1 tblsp for 3/4 cup hot water, so add a bit more
powder and 1/4 cup more water to equal 1 cup broth required for this
recipe.
P.S. This gravy is awesome with mashed potatoes! In my
family, there are still a couple of meat-eaters and they really like
this gravy, too.
<><><><><>
Wild Rice and Sweet Potatoes
Recipe from [email protected]
Ingredients:
1 cup of cooked Wild Rice
1 cup of cooked Basmati Rice
1-2 uncooked sweet potatoes, cut into 1/2 inch pieces.
1-2 T fresh chopped parsley
Salt to taste. (I put quite a bit for this dish.)
I cook the rice together in a rice cooker with equal
amounts of water. Fill into plastic lunch box. Mix for cooking. Nuke for
10 minutes on high.
Note: This can also be made using a pre-cooked sweet
potato. Then the nuke time is reduced to 3 minutes for reheating.
Variation: I think this would be good with a couple of
table spoons of orange juice for extra flavoring added before cooking.
<><><><><>
Colorful Corn Salad
Recipe from Erika Penzer -
[email protected]
Ingredients:
6 ears of corn
1 can of black beans
two roasted red peppers
Cook lightly 6 ears of corn (I put mine in-husk in the
microwave for 4 minutes, 2 at a time). Slice the corn off the cob and
put it in a bowl. Add 1 can of black beans, rinsed (the medium-size can
-- is that 10oz? I forget). Chop two roasted red peppers (I roasted my
own under the broiler, but jarred or canned is probably fine too, just
rinse them) in pieces about the same size as a kernel of corn and add
that to the bowl.
Dressing:
1/2 cup orange juice
1 tsp. garlic powder (or 1 clove fresh, crushed)
1/2 tsp. cumin powder
2 T. white vinegar.
juice of one lemon
Mix well and toss with the salad. Let sit at room
temperature for an hour to combine flavors.
<><><><><>
Garlic Green Beans
Recipe from Robin S Wedeman -
[email protected]
Beans:
3 lb cans French cut green beans or
2 small bags frozen French cut green beans or
3 boxes frozen French cut green beans
Marinade:
2/3 cup oil
1/2 cup sugar
5 cloves garlic, minced
1 tablespoon salt
Make one day ahead. If frozen beans are used, cook
first. Mix marinade and toss with beans. Heat thru before serving.
This makes enough for a crowd, but can be cut down for
2-4 servings.
<><><><><>
Cranberry Sauce
Recipe from Sonja Jo Krenz-Bush -
[email protected]
Ingredients:
1 bag of fresh cranberries
1 cup sugar
1 cup apricot brandy
a little bit of lemon juice (optional)
Wash the cranberries and pick out the bad ones. In an
oven proof pan (9x13 is a good size) mix the cranberries, sugar, and
brandy. Cook for 2 hours at 350. Can be served warm but I find that
they're best when chilled.
<><><><><>
Applesauce Spice Cake
Recipe from Jane Colman -
[email protected]
Ingredients:
1/2 cup molasses
1 cup applesauce
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. baking powder
1/2 tsp. baking soda
1 3/4 cup flour (I use whole wheat pastry flour)
2 tsp. ginger (optional)
Combine the molasses and applesauce in a large bowl.
Combine remaining ingredients and stir into the liquid. (If the batter
seems very dry, add a little more applesauce or a little water.) Bake in
a nonstick or pan-sprayed 8*8-inch baking pan, in a 350 degree oven, for
30-45 minutes or until it tests done.
The optional ginger makes an acceptable gingerbread. I
have also had success leaving out the ginger and adding 3 or 4
tablespoons of cocoa (I guess you could use carob) to make a tasty but
not very sweet or rich chocolate cake. If you use cocoa you might need
to add extra sweetening, but that depends on your taste.
<><><><><>
Tofu Pumpkin Pie
Recipe from Robin
Ingredients:
1 can (16 ounces) pureed pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package (10-12 ounces) soft tofu, processed in blender until smooth
1 9-in unbaked pie shell
Preheat oven to 425 F. Cream the pumpkin and sugar. Add
salt, spices, and tofu, mix thoroughly. Pour mixture into pie shell and
bake for 15 minutes. Lower heat to 350 F and bake for another 40
minutes. Chill and serve. Don't use the low fat tofu, then the pie
tastes like it was made with tofu. This pie is soooo yummy, it will fool
almost anyone. I made it last Thanksgiving for my whole family, I am the
only one, and everyone asked for seconds. They begged me to make another
one for Christmas dinner. Top with non dairy topping and it will fool
any pumpkin pie lover.
Serves: 8
Preparation time: about 1 hour + chilling time
<><><><><>
Hot Holiday Apple Punch
Recipe from Karyl -
[email protected]
Ingredients:
1 gallon apple juice (natural, unfiltered)
1 4 inch piece of vanilla bean
2 cinnamon sticks
2 Valencia or navel oranges (5 inch diameter or use 3) organic
2 tbsp real vanilla extract
maple syrup (if really necessary) to taste
Slice the oranges into rounds. Split the vanilla bean
lengthwise. Pour the juice into a crock pot or stainless steel pot, add
the oranges, vanilla extract and bean, and cinnamon. Bring up to a
moderate boil and hold there for at least 15 minutes. Then reduce the
heat to a simmer, and continue to cook 30 - 45 minutes longer. Add maple
syrup if you must. May be kept warm all day-just add more juice in small
amounts each time.
Serves: 16 8oz
Preparation time: 1 hour
Go on to Rodeo Poll &
Protest
Return to 11 November 2001 Issue
Return to Newsletters
** Fair Use Notice**
This document may contain copyrighted material, use of which has not been
specifically authorized by the copyright owners. I believe that this
not-for-profit, educational use on the Web constitutes a fair use of the
copyrighted material (as provided for in section 107 of the US Copyright
Law). If you wish to use this copyrighted material for purposes of your
own that go beyond fair use, you must obtain permission from the copyright
owner.