Source:
Vegetarian Baby and Child Email News—November 15th 2002

VEG THANKSGIVING RECIPE WEBSITES
http://vegetarian.about.com/library/holidays/blthanksgiving.htm
http://www.boutell.com/vegetarian/Thanksgiving.html
http://www.recipezaar.com/browse/0110A01060FC0A9
http://www.vegkitchen.com/

************

THANKSGIVING TITLES that we recommend for vegetarian children from
Amazon.com:

BOOKS
Twas the Night Before Thanksgiving by Dav Pilkey
http://www.amazon.com/exec/obidos/asin/0531059057/vegetariababyand/102
-5819460-5605765

A Turkey for Thanksgiving by Eve Bunting
http://www.amazon.com/exec/obidos/asin/0395742129/vegetariababyand/102
-5819460-5605765

A Comfy Cozy Thanksgiving (Bear in the Big Blue House) by Kiki
Thorpe
http://www.amazon.com/exec/obidos/asin/0689850123/vegetariababyand/102
-5819460-5605765

Silly Tilly's Thanksgiving Dinner by Lillian Hoban
http://www.amazon.com/exec/obidos/asin/0833590146/vegetariababyand/102
-5819460-5605765

********************
This was unrelated, but in the same newsletter and pretty cool:

Here is a recipe for VEGAN LIP BALM from Stony Mountain Botanicals, specializing in bulk herbs, spices and essential oils:

3 Tbls. Almond Oil
2 tsp. Candelilla Wax
1 tsp. Carnauba Wax
1/2 tsp. Jojoba Oil
10 drops Vitamin E Oil

Measure oil into a small, heat resistant glass jar. Add the waxes and place the jar in a pan filled with a couple inches of water. Heat slowly until the wax is completely melted. Remove from heat and stir in the remaining ingredients. Pour into small pots or tubes. Cool and use. If you want more ideas for lip balms you can make at home there are several listed in the recipe archives at http://www.wildroots.com/recipe/Cosmetics/Lip_Balm/
You can also submit your recipe in the archives if you have a
favorite to share!

much appreciated

with brown sugar and marshmallows...boston market style.

instead of marshmellows, put some apples and walnuts in there, and keep the cinnamon, my mom makes this, its dope

call me sentimental, but when
you cum in a women's hair, I
feel you share a certain
bond-david cross

steady puffin' l's and fight
hell like spawn-everlast

aut uh mi hed, things are
different-shuggie otis

I could walk up to the
president and blow smoke in
his stupid monkey face, and
he'd have to sit there
grooving on it-Homer Simpson

Im a reasonable man get off
my case-Thom Yorke

In the year 2000, a stoned
college student will realize
that soy milk, in spanish,
means I am milk.

It's not for you...look, I
like to masterbate in
a closed room while people
are waiting for pie to cool.

I was thinking about how I would be able to unbrainwash my kids during the holidays- good shit.

-------------
avatar?
I love this game.

"Well, when your every breath and will to live is an act of resistance, you cannot help but be 'too political'. To do otherwise is to hide, to live in denial and defeat." --ArabHottie

" If we can't learn to live together despite the turmoil of past generations we are doomed." -Stern


"And where today is the stable community that would sustain such a couple, where one can be both poor and diginified and raise one's children with decency and hope... If the answer is education, does our society adequateley provide that tool of self-improvement to the less well off?"-- Sidney Poitier

" I'm not mad 'cus I'm losing! I'm mad 'cus I don't know how to win!" --Kevin Curtis Daniels Jr.

"And herein lies the tragedy of the age: not that men are poor,-all men know something of poverty; not that men are wicked,-who is good? Not that men are ignorant, -what is Truth? Nay, but that men know so little of men."
W.E.B. Dubois

Here is a postion paper from the American Heart Association. http://216.185.112.5/presenter.jhtml?identifier=4777
Here is a postion paper from the American Diatetic Association. http://www.eatright.org/adap1197.html

http://www.ahealthyadvantage.com/topic/vegdietkids

http://www.eatright.com/images/journal/0601/review2.pdf
http://www.eatright.com/images/journal/0601/review.pdf

http://www.discover.com/aug_00/gthere.html?article=featmilk.html

<http://www.mayoclinic.com/findinformation/healthylivingcenter/invoke.cfm?objectid=89AFCCB3-E1F7-4541-9A90745760BAA899>

is going to let me make the stuffing (veggie broth instead of chicken stock...otherwise it's veggie anyway)

i'm also taking some stuffed zucchini...got the recipe off tv the other day



_____________________________
hey...who's gonna buy me for christmas??

i wanna channel words like
whoopi channeled ghosts
break nouns, verbs and concepts
like mongolian equestrians
break horses
and ride across mental deserts
with deceptively easy beauty
(c) lesley anne m. 2002

<<blush>>

<<spit coffee>>

hahahahahahahhahahahahahahhahahahahahahhahahahahahahhahahahahahah
hahahahahahahhahahahahahahhahahahahahahhahahahahahahhahahahahahah
hahahahahahahhahahahahahahhahahahahahahhahahahahahahhahahahahahah

lord you just about busted my gut there

*hangs head*

sorry!!

or on the go for the Holidaze, Whole Foods Market (at least the California locations...) has an AMAZING gluten-based vegan Field Roast that they will have available for Thanksgiving pick-up. They were sampling it yesterday and it's quite tasty and the texture is perfect. $9.99 / LB which serves 2-3 people per pound.

We made a Tofurky last year and it sucked - waayyy to bland. The only good part of it was the yuba (tofu skin) based "skin". My wife cooks the rest of our meal, but it's nice to have a pre-made main dish so we don't have to stress her parent's kitchen so much on Thanksgivng day.

©©©©©©©©©©©©©©©©©

Neck Exersize PHONOgraphics

my vegetarian listserves are going batty over the field roast

i'm still trying to recover from the tofurkey i sampled a few years back.....

Tofu Pumpkin Pie
(from Vegetarian Times Complete Cookbook)

crust

2 c all-purpose flour
1/2 c (1 stick) butter or margarine (I've started using Spectrum Margarine, & I really like it in crusts)
1 tsp salt
3 to 4 tbs cold water

filling

1 lb firm tofu (I use silken)
1 16-oz can pureed pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1 tsp vanilla extract
3/4 c light brown sugar
1/4 tsp ground cloves
1/3 c safflower oil
5 tbs candied ginger, chopped (or 1 tsp ground ginger)

crust:

combine the flour, margarine, & salt in a food processor using the standard cutting blade. process for 30 seconds. add the water through the feed tub & process the dough to form a ball. wrap the dough in plastic wrap or wax paper & chill at least 30 mins. then roll out the dough with a rolling pin & place it in a 10-inch tart pan or deep dish pie pan. set aside.

filling:

preheat the oven to 350F. combine all the filling ingredients except the candied ginger in a food processor or blender (if using ground ginger, add it at this time). process until smooth, about 3 minutes. add 3 tbs candied ginger & process 30 seconds more. pour the filling into the crust & bake 1 hour. let cool. place the remaining 2 tbs candied ginger in the food processor or blender & process until coarsely ground. sprinkle over the pie. serve warm or chilled.

(I like to combine the two kinds of ginger -- I use the tsp of ground ginger in the pie, then sprinkle the 2tbs of candied ginger on top.)

>Tofu Pumpkin Pie
>(from Vegetarian Times Complete Cookbook)
>
>crust
>
>2 c all-purpose flour
>1/2 c (1 stick) butter or margarine (I've started using
>Spectrum Margarine, & I really like it in crusts)
>1 tsp salt
>3 to 4 tbs cold water
>
>filling
>
>1 lb firm tofu (I use silken)
>1 16-oz can pureed pumpkin
>1 tsp ground cinnamon
>1/4 tsp ground nutmeg
>1/2 tsp salt
>1 tsp vanilla extract
>3/4 c light brown sugar
>1/4 tsp ground cloves
>1/3 c safflower oil
>5 tbs candied ginger, chopped (or 1 tsp ground ginger)
>
>crust:
>
>combine the flour, margarine, & salt in a food processor
>using the standard cutting blade. process for 30 seconds.
>add the water through the feed tub & process the dough to
>form a ball. wrap the dough in plastic wrap or wax paper &
>chill at least 30 mins. then roll out the dough with a
>rolling pin & place it in a 10-inch tart pan or deep dish
>pie pan. set aside.
>
>filling:
>
>preheat the oven to 350F. combine all the filling
>ingredients except the candied ginger in a food processor or
>blender (if using ground ginger, add it at this time).
>process until smooth, about 3 minutes. add 3 tbs candied
>ginger & process 30 seconds more. pour the filling into the
>crust & bake 1 hour. let cool. place the remaining 2 tbs
>candied ginger in the food processor or blender & process
>until coarsely ground. sprinkle over the pie. serve warm or
>chilled.
>
>(I like to combine the two kinds of ginger -- I use the tsp
>of ground ginger in the pie, then sprinkle the 2tbs of
>candied ginger on top.)

Now, THIS I'd try this weekend!

Veggie Bean and Nut Roast

2 cups cooked and mashed chickpeas (one 19oz can)
1 1/2 cups each finely chopped carrots, celery, and parsnips (i have used turnips instead, just added a little cinnamon to the mix)
3 veggie boullion cubes or 3 tbsp veggie broth powder
3 tbsp tamari soy sauce or braggs liquid aminos
1 tsp sea salt
1/4 tsp cayenne pepper

2 cups finely chopped onion
6 cups bread cubes
2 cups chopped mushrooms
2 cups finely ground nuts or seeds (pecans, walnuts, sunflower seeds, almonds are all good)
1 cup chopped fresh parsley
3/4 cup buckwheat, whole wheat, or amaranth flour
1/4 cup arrowroot powder or chickpea flour
4 cloves garlic, minced

Steam the carrots, celery, parsnips until tender. Mash with the chickpeas and all the spices until smooth. Add the raw onion and remaining ingredients and moosh it all together with your hands. Preheat your oven to 350 F. Oil a 9x13" baking dish, line with waxed or parchment paper, and oil the paper. Scoop the roast mixture out into the pan and shape into a 3" high oblong loaf. Bake for about 90 minutes. It should remove easily from the oiled paper. Brush with flax or olive oil for a glisten-y finish. Serve on a bed of leafy greens.

Roasted Lemon Potatoes
http://www.veganmania.com/pages/roasted_lemon_potatoes.htm

Balsamic Brussels Sprouts
http://www.veganmania.com/pages/balsamic_brussel_sprouts.htm

Maple Glazed Yams

2 large yams, cut into 1/2" cubes
1/3 cup olive oil
1/3 cup maple syrup
2 tsp sea salt
1 tsp ground black pepper

Whisk together all the ingredients but the yams. Add the yams and toss to coat. Spill the mixture onto a cookie sheet and roast at 350 for 20 - 30 minutes until yams are tender and edges are becoming caramelized.

Spicy Ginger Pumpkin Pie

1 small can of cooked and pureed pumpkin (1 1/2 - 2 cups)
1 box firm silken tofu
1 1/2 cups brown sugar
2 tbsp molasses
1/2 cup finely ground raw cashews (optional - added richness)
1 tbsp ground ginger
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cayenne pepper

Blend all ingredients in a blender or food processor until smooth. Pour into prepared pie shell. Bake at 350 for one hour or until firm.

Oatmeal Cookie Crust

2 1/2 cups finely crumbled oatmeal cookies (you want the real crunchy kind - Dad's is vegan if you're not picky about refined sugar; or try homemade)
1/3 cup melted margarine

Blend the cookie crumbs with the melted margarine and press into a 9" pie plate. Bake for 10 minutes, then fill.

Lemon Bars

Crust:

1 cup flaked or shredded coconut
1 cup flour
1/8 teaspoon salt
2 Tablespoons sugar
1/2 cup margarine

Blend the dry ingredients in your food processor or blender. Add the margarine and process until it becomes a ball.

Press the mixture into bottom and 3/4 inch up sides of a 9 by 9 inch square pan. Bake 350 degrees F. for about 20 minutes until starting to brown.

Meanwhile, beat the following in the food processer (you don't need to wash or rinse the food processer first):

1/4 cup water
1 tbsp cornstarch

Then add and mix the following:

1/8 tsp salt
1/4 cup fresh squeezed lemon juice (not the bottled stuff)
3/4 cup sugar
2 tbsp flour

Pour over baked crust.

Bake about 20 minutes longer at same oven temperature, until set. Watch
that edges don't burn. Cool on rack and cut into 16 squares.

I made something like this the other day. It was mostly mushroom and lentil, though, so *man* was that UGLY! (But it tasted great). I think this one will be much sexier (so to speak, hehehehe).

I mixed sauteed chopped mushrooms, garlic, onion, ginger, dried tomatoes & hot pepper with about a cup of broth and added in cooked lentils, rye flour, wheat germ & nutmeal. spiced (salt, pepper, soy sauce, ginger & garlic, liquid smoke, cinnamin, old bay, tumeric, cumin, mustard, ....), stirred and baked.

up^

... you just might be a terrorist.

- A Message From Attorney-General John Ashcroft

------------------------------------------------------------------------------
"Behind the turntables is where he stands
Then there is the movement of his hands
So when asked who's the best, y'all should say:
'Run-D.M.C. and JAM MASTER JAY!'"

R.I.P. Jam Master Jay:
"God damn, that DJ made my day!"

Vegan Alternatives To Turkey!
__________________________________________________________________

Today there are natural, healthier alternatives that have become
wildly popular and taste so good you won't miss your turkey a bit.
The two most popular brands, Tofurky (1-888-TOFURKY) and UnTurkey
(1-800-335-1959) are now available in many stores, or from calling
their toll-free numbers.

There are many other less traditional vegan "Holiday Items" that you
can serve as well, such as: BBQ Seitan, Spice Roast, Thanksgiving
Casserole, Thanksgiving "Meat" Loaf, and a Holiday LentilLoaf -- and
I'm listing the recipes below!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

SPICE ROAST
(Serves 6)

NOTE:
Wheat gluten or wheat protein is a delicious substitute to meat. It
is delicious baked and has a chewy, meat-like texture. It can be
purchased in most health food stores.

2 cups vital wheat gluten (460 ml)
2 tablespoons nutritional yeast (30 ml)
1 teaspoon thyme (5 ml)
1 teaspoon marjoram (5 ml)
2 cups vegetable broth (460 ml)
1 tablespoon soy sauce (15 ml)
1 small onion, sliced
2 cups hot water (460 ml)
2 tablespoon soy sauce (30 ml)

Combine first 4 ingredients in large bowl; make a well in the center
of the mixture. Combine vegetable broth and soy sauce, add to dry
ingredients and knead. Transfer mixture to a 9" x 5" x 3" non-stick
loafpan. Add sliced onion to top of loaf. Combine hot water and soy
sauce; pour over loafpan. Cover with foil and bake at 350° for 1-1/2 hours.
Let cool before slicing.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

B-B-Q SEITAN


1 1/4 lbs of raw seitan (1 box of Seitan Quick Mix)
1/4 cup of oil (60 ml)
1 1/2 cup of B-B-Q sauce of your choice (350 ml)
Seasonings of your choice when mixing the seitan for frying

Directions:
Heat oil in a medium heat and fry seitan pieces for a few minutes on
each side lightly browned. Place seitan in a 9 inch baking dish.
Pour B-B-Q sauce on top of the seitan then spread with spoon to
cover surfaces.

Gently add enough water so that Seitan pieces are almost floating.
Cover and bake at 350 degrees for one hour. Add more water if
necessary to keep seitan very moist. (follow the recipe for the
basic Seitan),1 box 280z to 2 cups of water(460 ml). Serves: 4

Preparation time: 2 Hours (MOST OF THE TIME IS IN COOKING)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

THANKSGIVING CASSEROLE

2 cups cooked brown rice (or substitute lentils) (460 ml)
1/2 cup cashews or walnuts (120 ml), chopped
2 slices of whole wheat bread, chopped into small cubes
1 cup vegetable broth (230 ml)
1/2 cup soy milk (120 ml)
2 Tbsp. nutritional yeast (30 ml)
1 rib celery, diced small
1 small onion, finely chopped
3 Tbsp. olive oil (45 ml)
herbs to taste: sage, marjoram, thyme, rosemary, pepper
(or veggie "poultry" seasoning)

Directions:
Preheat oven to 350 degrees. Spray a 8- or 9-inch square casserole
dish with cooking spray. While rice is cooking, saute celery and
onion in the olive oil. Mix well all ingredients in a large bowl.
Spread into casserole dish, and bake for 45 minutes. Tastes even
better topped with vegan gravy! Serves: 8 Preparation time: 30 min

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

HOLIDAY LENTIL LOAF

1 small onion
1 clove garlic
2 stalks celery
2 tsp sage (10 ml)
3 cups cooked lentils (690 ml)
3 cups cooked wild rice (690 ml) (you can use a wild rice
brown rice mix here too)
1/2 cup chopped walnuts (120 ml)
1/4 cup whole wheat breadcrumbs (60 ml)
2 Tbsp vinegar (30 ml)
2 egg equivalents
2 Tbsp whole wheat flour(30 ml)
fresh ground black pepper and sea salt

Directions:
Preheat oven to 350 F. Chop onion and celery finely,
and crush the garlic clove. Spray a fraying pan with non-stick spray,
and saute the onion, garlic and celery until onion is translucent.
Add the sage.

Combine all ingredients in a large bowl and mix well.
Spray a loaf pan with non-stick spray and fill the loaf pan with
the mixture. Press down. Bake 30 minutes covered, 10 minutes
uncovered. Let stand for 5-10 minutes before cutting and serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

SEITAN AT IT'S BEST

1 lb. seitan
2 bell peppers (I Like to use green and red)
2 portobella mushrooms
1 yellow onion
1 baguette/ 4 sub rolls
8 oz rice cheese
chopped up lettuce
sliced tomatoes
sliced avocados
some soy mayo, mustard or whatever you like!

Directions:

Toast baguette with cheese while vegetables cook. Put a bit of oil in
a skillet and throw in the onion and pepper. Let cook for about
5 minutes and throw in the seitan and mushrooms too. Let cook until
tender. Put vegies and seitan in the bread and top as you please.
Serves: 4 Preparation time: 20

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

THANKSGIVING "MEAT" LOAF

Substitute for 2 eggs (N-er-gy Egg Replacer)
1 Tbsp soy sauce(15 ml)
1 box med. firm silken tofu (350 g)
3/4 cup chopped walnuts (180 ml)
1 packet dried onion soup mix (1.5 oz)
1 tsp oil (5 ml)
1 1/2 cups chopped onion (350 ml)
2/4 cup chopped celery (120 ml)
2 cups chopped mushrooms (460)
oregano, bazil & ground cumin (approx 1-2 tsp each (15-30 ml)
to suit taste)
1 1/2 cups bread crumbs (350 ml)

Directions:

Mix egg substitute, soy sauce, tofu & onion soup mix together in
blender. Add walnuts & blend until smooth. Saute vegetables until
onions are transparent (add other diced veggies if you wish - ie
peppers, carrots etc). Add herbs/spices while vegetables are frying. Mix
blender
ingredients, cooked vegetables & bread crumbs together in a large
bowl. Press into a greased loaf pan.

Bake at 350 degrees F. for 45 minutes. Let cool slightly. Turn loaf
out and slice. This has become a standard dish at my parents house
when all sorts of eating habits must be catered to. Even the most
obstinate meat eaters love it. It is also excellent the next day cold on a
sandwich with a bit of mustard.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

A Special thanks to Alicia Silverstone for these wonderful recipes.

Wild Rice Waldorf Salad from Moosewood Rest. Low-Fat Faves

Soak 2/3 cup wild rice in hot water for half an hour, then add 1 cup long-grain brown rice, and 1 1/2 cups more water. Bring to boil, then simmer with lid on for 45 mins or until rice is as tender as you like it.

Meanwhile, dice a nice tart apple and toss with some lemon juice.
Add 1 bell pepper (sweet red is very nice, but any'll do) (diced), 1 cup celery (also diced, but we leave this out -- don't like celery much!), 1/2 cup of minced red onion, 1/2 cup currants, raisins, dried cranberries, dried cherries or whatever dried fruit you love best, and 1/4 cup toasted almonds, walnuts, pecans, or whatever nut you love best (coarsely chopped or slivered).


The dressing:

Whisk together 1/2 cup oj, 1 T maple syrup or honey (but maple syrup, really), 1 t ground coriander and 1/2 t of ground cardamom (but we use half again as much spice as the recipe calls for, and sometimes even double. Moosewood is like that!) Now, Moosewood calls for 1 T of canola or other veg. oil, but do please try a nice nut oil -- very yummy!!!