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In this weekly series we have been discussing the benefits of a vegetarian diet including:better health, animal rights, food safety, frugal living, public health, global food crisis and the staggeringly huge contribution of meat/livestock production to climate change/land and water depletion.

Welcome to the Norwegian Army for joining the Meatless Monday campaign!

Macca's Meatless Monday/Meatless Advocates is a solution oriented activist group, with solutions for some of the most pressing issues of our time including: climate change, global food/water insecurity and public health. Here we don't just talk about the severity of the crisis. Armed with knowledge about how our actions can contribute we become part of the solution.

I was inspired to create this series by former Beatle and vegetarian advocate Paul McCartney(Macca) who partnered with the Meatless Monday campaign to promote less consumption of meat.  We not only discuss the advantages of a less meat diet we also do some cooking, share recipes and listen to great Beatle music!

Today we're giving thanks that we have an easy and delicious way to be part of the solution to stopping the worse effects of climate change. Reducing or eliminating our consumption of meat and dairy products is the fastest and most effective (pdf) way of reducing our individual carbon footprint.

A beautiful and Earth-friendly Thanksgiving feast is the perfect way to honor Mother Earth and to show respect for the bounty she has provided. Today I'll share some meatless Thanksgiving entrees which are real show stoppers; you won't even miss the big bird.

BIG BIRD SALAD
This is the only turkey you'll find on my Thanksgiving table. It's fun to make and the kids will enjoy helping create 'the bird'

Romaine or leaf lettuce
1 cucumber, sliced
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
Baby carrots
2 black beans or black olives
Toothpicks
1/3 celery bunch (about 4-5 stalks)
handful asparagus (optional)

    Slice the bell peppers crosswise and then cut each circle in half. Cut one 1/2" piece off of one of the red pepper slices and set aside (this will be used for the face). Set aside the bottom part of the peppers for the turkey's body.
     For the feathers: Cover a platter with the leaves of lettuce. To make the turkey's feathers, start with forming a circle with the cucumber slices towards the bottom of the platter. Above the cucumbers, form a semi-circle with the red peppers, then the yellow peppers, then the green peppers. Place the baby carrots vertically above the last row of peppers.
    To make the turkey's body and face: Break two toothpicks in half. Put two of the toothpicks where the eyes will go. Push the black beans onto the toothpick making sure that the toothpick doesn't go all the way through. Cut a triangle out of the leftover bottom from the yellow pepper. Attach with a toothpick below the eyes. Attach the reserved red pepper piece to the left of the yellow pepper "beak".
    For the Legs: Cut the piece of celery in half lengthwise. On each piece, carefully slice lengthwise from the end of the celery piece to almost the center. Do this twice on each piece.  Place the celery in ice water and place in the refrigerator until the ends curl. When curled, nestle the un-curled end under the cucumbers. Delicious served with warm hummus

WARM HUMMUS
Have you tried warm hummus? It's awesome with the veggies above and lovely for a chilly evening.

    4 cloves garlic
    1 teaspoon cumin seeds
    Coarse salt
    2 15 1/2-ounce cans chickpeas, drained
    3 tablespoons tahini
    5 tablespoons extra virgin olive oil
    3 tablespoons fresh lemon juice
    2 tablespoons unsalted butter
    2 tablespoons pine nuts
    1/2 teaspoon kirmizi biber or Aleppo pepper (see note below)
    Flatbread and crudities for serving

    Preheat oven to 400 degrees. With food processor running, drop garlic, cumin seeds and large pinch salt through feed tube, and process until minced. Add chickpeas, 2 tablespoons hot water, tahini, oil and lemon juice, and process until smooth. Transfer mixture to shallow casserole, preferably earthenware.

    Heat butter in small skillet. Add pine nuts and kirmizi biber, stirring briefly, and pour over chickpea mixture. Bake for 20 minutes, and serve hummus warm with wedges of flatbread.    

    NOTE
    Kirmizi biber, is Turkish red pepper. A mixture of equal portions sweet paprika and cayenne pepper rubbed with a few drops of olive oil can be substituted.

SOUTH AMERICAN SQUASH and VEGETABLE RAGOUT
This veg version of an Argentinean stew (carbonada criolla) is perfect for a show stopper entree. The filling can be made up to two days ahead, then baked in acorn squash shells just before serving. Thanks to Vegetarian Times

    6 dried pitted apricots
    4 dried pitted prunes
    6 small acorn or butternut squash
    1 Tbs. olive oil, plus more for coating squash
    1 small Spanish onion, diced (1 cup)
    3 cloves garlic, minced (1 Tbs.)
    2 tsp. dried oregano
    1 small red bell pepper, diced (1 cup)
    1 14.5-oz. can whole tomatoes, coarsely chopped, juice reserved
    1 small Yukon gold potato, peeled and diced (1 cup)
    1 small sweet potato, peeled and diced (1 cup)
    ½ cup fresh or frozen corn kernels
    1 15-oz. can kidney beans, rinsed and drained

1. Place apricots and prunes in bowl, and cover with 1 cup boiling water. Soak 2 hours, or overnight. Drain, and coarsely chop fruit, reserving liquid.

2. Preheat oven to 350°F. Coat baking sheet with cooking spray. Cut circular opening in squash tops, and reserve tops. Cut small slices off bottoms of squash so they stand up straight. Scoop out and discard seeds and fiber from squash. Rub outsides of squash shells and lids with oil, and place on prepared baking sheet.

3. Heat 1 Tbs. oil in large saucepan over medium heat. Add onion, garlic, and oregano; sauté 2 to 3 minutes. Add bell pepper and tomatoes and juice; cook 2 to 3 minutes. Add potato, sweet potato, and reserved apricot-prune soaking liquid, and bring to a boil. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until potatoes are almost soft. Add corn and apricot-prune mixture, and simmer 2 to 3 minutes more. Add beans, and season with salt and pepper, if desired. Simmer 5 minutes more.

4. Ladle 1 cup stew into each hollowed squash; place lid on top. Bake 60 to 90 minutes, or until fork can easily pierce through squash.

CORNUCOPIA COMPOTE
Again thanks to Vegetarian Times for this savory compote which will be the star of your Thanksgiving table. You can also make this filling a day ahead, then stuff and bake the squashes on Thanksgiving Day.

    2 Tbs. olive oil
    2 medium-sized onions, thinly sliced
    1 15.5-oz. can chickpeas, drained
    About 3 cups red kidney beans, rinsed and drained
    2 tart apples such as Granny Smith, peeled, cored and chopped
    1 cup dried cranberries or dried red tart cherries
    1 cup snipped dried apricots
    ½ cup port, brandy, or dry white or red wine
    ¼ cup honey
    1 Tbs. fresh thyme leaves
    Salt and freshly ground black pepper to taste
    8 small acorn squashes (about 1 lb. each), cut in half and seeded
    Fresh thyme sprigs for garnish

1. Heat oil in large nonstick skillet over medium-high heat. Add onions, and sauté until medium brown, about 10 minutes. Stir in chickpeas, kidney beans, apples, dried fruits, port and honey, and bring to a simmer. Remove from heat. Season with thyme leaves, salt and freshly ground black pepper. (Filling can be made to this point, covered and refrigerated up to 3 days.)

2. Preheat oven to 350°F.

3. Pack squashes with filling, place on baking tray and bake, uncovered, 25 minutes. Cover with lids, and bake 20 to 30 minutes more, until squashes are tender. Garnish with thyme, and serve.

If you find that your holiday is not complete without the traditional American Thanksgiving plate shown below, it's easy to make Earth-friendly by simply using a faux turkey product such as the Field Roast below. Prepare by following directions on package. Just serve it with your favorite sides for a nostalgia trip back to your childhood.

THE TRADITIONAL PLATE
CRANBERRY PIE
My Thanksgiving wouldn't be complete without this cranberry pie. It's the perfect traditional finish especially for a non-traditional feast.

2 sheets prepared pie crust either store bought or homemade
4 cups fresh or frozen cranberries
1 1/2 cups sugar
2 tablespoons flour
1'4 teaspoon salt
3 tablespoons water
1 tablespoon melted butter (I use Earth Balance)
1 recipe plain pastry

wash berries and chop in food processer and mix with next 5 ingredients.
Line 9" piepan with pastry, pour in filling and arrange strips of pastry over top in lattice design. Bake in hot oven 450 F 10-12 minutes reduce to 350 F and bake about 30 minutes longer.

"Cold Turkey"   John Lennon

"In My Life"   The Beatles

Archives for Meatless Monday Thanksgivings can be found here

What have you all been cooking? Please share your recipes and fave Beatle music here!

Originally posted to Meatless Advocates Meetup on Mon Nov 25, 2013 at 03:00 PM PST.

Also republished by Daily Kos.

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Comment Preferences

  •  I love this time of year (14+ / 0-)

    and cooking with the various squashes.

    Thank you for the lovely suggestions.

    "the Devil made me buy this dress!" Flip Wilson as Geraldine Jones

    by BlueJessamine on Mon Nov 25, 2013 at 03:07:48 PM PST

  •  As soon as I read your title, (14+ / 0-)

    I immediately thought of this

    ;D

    "the Devil made me buy this dress!" Flip Wilson as Geraldine Jones

    by BlueJessamine on Mon Nov 25, 2013 at 03:10:37 PM PST

  •  For all you squash lovers, (14+ / 0-)

    try roasting butternut squash along with chunks of fresh pineapple.  Mmmmm…

    This year, I'm making brussels sprouts hash for the first time:

    ingredients
    6 tablespoons (3/4 stick) butter, divided
    1/2 pound shallots, thinly sliced
    Coarse kosher salt
    2 tablespoons apple cider vinegar
    4 teaspoons sugar
    1 1/2 pounds brussels sprouts, trimmed
    3 tablespoons extra-virgin olive oil
    1 cup water
    preparation
    Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
    Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

    Read More http://www.epicurious.com/...

    Also on the menu are mashed potatoes with chives, yams pureed with orange juice, tiny French green beans with tarragon.  

    Happy Thanksgiving everyone.

    It's the Supreme Court, stupid!

    by Radiowalla on Mon Nov 25, 2013 at 03:41:55 PM PST

  •  Happy Thanksgiving VL! And thanks for all you do! (13+ / 0-)

    ______________
    Love one another

    by davehouck on Mon Nov 25, 2013 at 03:43:11 PM PST

  •  Do Chickpeas Have Complete Protein Alone or (12+ / 0-)

    in combination with a grain, as with rice + beans?

    We are called to speak for the weak, for the voiceless, for victims of our nation and for those it calls enemy.... --ML King "Beyond Vietnam"

    by Gooserock on Mon Nov 25, 2013 at 03:47:31 PM PST

    •  It's no longer considered (16+ / 0-)

      necessary to worry about this protein complementing issue. That was a mistake that was promulgated in the 1970's and picked up by almost everybody, so many people believe it is gospel truth. However, it was a mistaken idea of how nutrition works.

      If you eat a variety of foods, your body will extract the right nutrients from them at the right times. The only danger is for people who might be focussing on eating just one food, for example the 'grapefruit diet', as grapefruit do not contain a wide spectrum of nutrients.

      Two very wide-spectrum foods are the potato, and brown rice. Either of these two foods will sustain a human in good health for extended periods. At certain times in history people have survived on these foods exclusively.

      If you are eating a variety of whole foods (plants) including starches, beans, green leafy vegetables and red and yellow vegetables over a period of days, you are giving your body the nutrients it needs.

      Where in the Constitution does it say: "...on behalf of corporate interests" ???

      by sillia on Mon Nov 25, 2013 at 04:02:06 PM PST

      [ Parent ]

    •  Beans have some, not all amino acids (13+ / 0-)

      Francis Moor Lappe (with accent over the 'e') worked out all the amino-acid math decades ago in her 'Diet for a Small Planet' books.  Her recipes were carefully mapped out to show how the combinations of grains, beans, nuts would add up to XX amount of 'complete protein' in a dish.

      However, more recently it's been shown that it's not necessary to be so strict in combining various amino-acid sources at each meal.  If you're wanting to get all your protein from non-animal sources, just make sure you eat a variety of grains, beans, nuts/seeds each day.

      So with the hummus above, it contains the chickpeas and tahini (sesame seed) -- a pretty good protein combo in itself.  With a whole-grain bread, you've probably gotten some 'complete protein' out of that.  

      •  all because of eggs!! (4+ / 0-)
        Recommended by:
        VL Baker, CroneWit, sillia, viral

        The premise was that an egg was the perfect protein. She combined those foods to mirror what she thought was the perfect and necessary combination of amino acids.

        She was wrong though- it turns out the egg isn't the only and exact formula for the amino acids we require at each meal.

        "...i also also want a legally binding apology." -George Rockwell

        by thankgodforairamerica on Tue Nov 26, 2013 at 06:56:29 AM PST

        [ Parent ]

        •  FM Lappe was trying to solve the 'protein problem' (5+ / 0-)

          Back in they day, one prime obstacle preventing people from becoming vegetarian was the 'you can't get enough protein from non-meat sources'.  The conventional wisdom of the day viewed vegetarianism as not only a fringe/wacko phenomenon, but as physically dangerous.

          Lappe used the best science available to her at the time to construct her method of combining amino acids so that each meal contained a measurable amount of the 'perfect protein' (as determined by the government), the egg.

          I don't know when Lappe's books were published, but I remember reading them in the early 70's.  Unless one is old enough to remember the food choices and cookbook contents of that era, it is very difficult to image what the food-styles of that era were.  Meals were all-meat, all the time, with veggies as over-cooked side-dishes.  Many products that we take for granted today were unavailable at grocery stores -- for example, the only dry  beans readily available were split peas, navy beans, and pinto beans, and maybe kidney beans.  Chickpeas were unknown except in ethnic specialty stores.  The only fresh greens in the store coolers were head lettuce and romaine and spinach.

          Another thing that is hard to imagine is the fact that people who were experimenting with vegetarian diets (usually hippies) were actually developing various kinds of malnutrition-related diseases.  People became very worried about children being raised on what were genuinely deficient (because uneducated) diets.  

          Lappe's work looks cumbersome and dated now, but there have been monumental changes in nutrition-awareness and in the availability of nutritious whole-foods at grocery stores.  (And I should qualify the word 'availability':  I mean that they are available in the grocery stores for those who can afford them.)

          •  being vegetarian actually saves money but you (5+ / 0-)

            do need to know how to make some basic meals...easy enough.  reducing meat consumption is a win win win.  good for health, environment and budget!

            Macca's Meatless Monday

            by VL Baker on Tue Nov 26, 2013 at 07:51:27 AM PST

            [ Parent ]

          •  Good post (3+ / 0-)

            And I'd like to add that FM Lappe's book was groundbreaking and still important for her concept of "Diet for a Small Planet," that is, that resources were finite and there is something we can do about this. It was a good book, just mistaken on that one issue.

            I grew up in the 50's and 60's and you are right, the kind of foods considered healthy back then were a horror. One MAJOR concept that has now permeated almost everyone's consciousness is whole grain. Back then, white bread was enriched and this was considered healthy enough. The whole concept of fiber and phytonutrients was missing. Now, even here in my small Nebraska town people know they should be eating whole grains. . .though judging from the store shelves a lot of people are still choosing the refined fluff.

            Where in the Constitution does it say: "...on behalf of corporate interests" ???

            by sillia on Tue Nov 26, 2013 at 07:53:56 AM PST

            [ Parent ]

            •  I don't think Lappe was 'mistaken' (2+ / 0-)
              Recommended by:
              thankgodforairamerica, viral

              As I said, she was working with the best scientific knowledge available to her at the time.  Her basic premise of combining amino acids remains sound.  The only difference is that further research (based on her findings) has shown that we don't have to be fanatical about calculating combinations for each dish or each meal.

              And yes, I had forgotten about white bread!  I mean, it's still out there, and for many is is the only 'real' bread -- but it's been decades now since it was the only thing available.

          •  yes- all true! (2+ / 0-)
            Recommended by:
            CroneWit, viral

            In 1974, at the age of seven I became a vegetarian. Every one thought Iwas going to die.

            It's amazing now- at the grocery I have to decide which brand of soymilk to buy! What a difference a few decades have made.

            When I was little, salads in restaurants always came with bacon bits- you had to remember to ask for them to hold them.

            "...i also also want a legally binding apology." -George Rockwell

            by thankgodforairamerica on Tue Nov 26, 2013 at 09:52:39 AM PST

            [ Parent ]

          •  She has written some books lately that are more (2+ / 0-)
            Recommended by:
            CroneWit, VL Baker

            of today's food. Oh yes, and she looks fabulous! I still have my copy from the early 70's.
            Back in the 60-80's my parents and my family was one step away from the farm. My uncle would bring us fresh veg and fruit in the growing season every week. I just never thought about not using fresh.
            One exceptional summer meal was slow cooked pinto beans, cornbread, scallions, B&B pickles (home canned), and pickled beets, oh yes, biscuit shortbread strawberry shortcake. All homegrown from fresh produce. :-)
            Here's the thing, I think, we stopped requiring "Home Ec" or "Domestic Science". At one time both boys and girls were required to take at least a semester, AND sewing. At least in my little corner of the USA.
            I think even gardening would be appropriate for elementary students. That seems to be spreading to many schools. Learning several skills to survive is very important. AND parents do not often times have those skills.

            Please call me Scotia. "Have nothing in your home that you do not know to be useful, or believe to be beautiful" - William Morris

            by TX Scotia on Tue Nov 26, 2013 at 02:11:16 PM PST

            [ Parent ]

      •  FML has apologized for her mistake (2+ / 0-)
        Recommended by:
        VL Baker, viral

        in promoting this 'complementing' error. She was wrong, and this nonsense reverberated down through the decades, some still believe it now. You are correct, just making sure you eat some variety of foods (doesn't even have to be every single day) and making sure you are eating whole foods (not processed crap), your body will find the nutrients it needs.

        Don't worry about 'complete protein' !!!!!!!! It's a bogus concept! Furthermore, the obsession Americans have with protein in general is wrong-footed. Way back (30's? 40's?) when nutritionists first estimated how much protein we need, they got this information from rat studies. It turns out though, that young rats develop at an extremely different rate than humans (!), who knew? So the percentage of protein in a young rat's diet needs to be FOUR TIMES that of a human. Too much protein in the human diet has devastating results, including cancers, kidney issues, etc.

        Nonetheless people barrel on forward pursuing as much protein as they can, thinking this is good for them. Somewhere I read an estimate of how much protein Americans are eating--just from memory it was omnivores are getting 7 to 8 TIMES more protein than the human body can use. Vegetarians are eating 5 to 6 times more protein than they can use, and vegans  (in the US) are probably getting around 4 times too much protein.

        The fact is, no one ever gets ill from not enough protein, because IF YOU ARE EATING ENOUGH CALORIES OF A VARIETY OF WHOLE FOODS it is literally impossible to be protein deficient.

        Where in the Constitution does it say: "...on behalf of corporate interests" ???

        by sillia on Tue Nov 26, 2013 at 07:47:46 AM PST

        [ Parent ]

  •  Did you see this headline?: (13+ / 0-)

    U.S. Methane Study Says Emissions 50 Percent Higher Than EPA Estimates

    ...Much of that extra methane, also called natural gas, seems to be coming from livestock, including manure, belches, and flatulence, as well as leaks from refining and drilling for oil and gas, the study says. It was published Monday in the Proceedings of the National Academy of Science….

    It's the Supreme Court, stupid!

    by Radiowalla on Mon Nov 25, 2013 at 03:48:17 PM PST

  •  I have a turkey for you . (6+ / 0-)

    "please love deeply...openly and genuinely." A. M. H.

    by indycam on Mon Nov 25, 2013 at 03:49:56 PM PST

  •  Happy Thanksgiving to y'all, especially you, VL! (10+ / 0-)

    This year, Sweetie and I are doing a Mexican themed day.
    Chillish spiced rubbed chicken like protien, roasted from the Yucatan.
    Oaxacan dressing made with fennel, apples, garlic, hatch chiles, prunes, among the usual suspects for a dressing.
    Mexican street food - Esquites, which is grilled corn with garlic, pepper, cotija cheese, cilantro and spices.
    Apple, red cabbage, carrot, green leafy lettuce salad, scallion and a jalapeno thrown in for good measure with a Apple cider/Dijon mustard/spicy vinaigrette dressing.
    Corn & flour fresh tortillas and "virgin" tamales from our wonderful local tortilla factory/restaurant/grocery.
    Dessert is Arroz con Leche made with coconut milk and toasted pistachios. And cinnamon sugar tortillas on the side.

    Appetizer is this bit of goodness from acouplecooks.com

    Roasted Delicata Squash Fries with Buffalo Sauce

    by: a Couple Cooks
    Makes: 4 to 6
    What You Need

        4 delicata squash
        Olive oil
        Kosher salt
        Pepper
        2 tablespoons unsalted butter
        2 cloves garlic
        ¼ cup hot sauce (Franks is a favorite)

    What To Do

        Preheat the oven to 450F.
        Wash the squash, then cut it in half lengthwise and scoop out the seeds. Cut each half into ½-inch slices.
        Place the slices in a bowl and drizzle with olive oil. Add about ½ teaspoon kosher salt and plenty of fresh ground pepper. Stir to combine.
        Line a baking sheet with parchment paper and place the squash on the sheet in a single layer. Roast for about 20 to 25 minutes until tender and slightly browned.
        While the squash roasts, make the buffalo sauce: Melt 2 tablespoons unsalted butter. Finely dice 2 cloves garlic. Stir together butter and garlic with ¼ cup hot sauce.
        Serve squash warm from the oven with buffalo sauce.

    Please call me Scotia. "Have nothing in your home that you do not know to be useful, or believe to be beautiful" - William Morris

    by TX Scotia on Mon Nov 25, 2013 at 04:19:54 PM PST

  •  I add toasted sesame oil and sesame seeds to (10+ / 0-)

    hummus. I think it makes it more interesting and tastier.

  •  Tried this recipe when I got a big cabbage in my (10+ / 0-)

    CSA box:

    Cabbage and Sausage Soup

    2 T oil or butter
    1 onion, chopped
    2 stalks celery, diced
    4 T parsley chopped, plus more for garnish
    1 head cabbage, cored and chopped
    6 to 8 cups broth
    8 oz cremini mushrooms, quartered
    8 oz. spicy sausage
    10 oz peas

    1.    Heat oil or butter in a large soup pot.  Add onion and celery and cook until softened, about 8 minutes.  Add the parsley and cook briefly, then add the cabbage.  Toss in some salt and cook, stirring, until the cabbage has wilted down, 6 to 8 minutes.  Add the stock, bring to a simmer and cook slowly for 30 minutes or so.
    2.    Meanwhile, cut the sausage into half-moon slices; brown in a skillet.  Remove the sausage with a slotted spoon, then add the mushrooms and sauté until they are softened, 6 to 8 minutes.
    3.    Return the sausage to the skillet with the peas and set aside until the cabbage finishes simmering.
    4.    Add mixture to the soup and warm through.  Taste for salt, adding more if necessary, then serve warm with additional parsley for garnish.

    What I did:  Put chopped onion, garlic, celery, and veggie sausage* in a pot with 1T oil and sauté for about 5 minutes.  Add everything else  (with peas if you like them) and cook for about 30 minutes.  I did not have parsley so I threw in a bunch of black pepper.  It was good and freezes well.  I was going to put in some chopped potatoes, but it was a big head of cabbage and it did not need them.  If you freeze soup with real potatoes, they will disintegrate when thawed and your soup will still taste fine but may be more like a stew.

    * I used the more expensive field something sausage, which tasted great but did not hold up well in soup.  Next time I will use the cheaper veggie sausage that falls to bits, which is fine for soup.

    ...Son, those Elephants always look out for themselves. If you happen to get a crumb or two from their policies, it's a complete coincidence. -Malharden's Dad

    by slowbutsure on Mon Nov 25, 2013 at 04:35:41 PM PST

  •  suddenly cold in Austin (12+ / 0-)

    I didn't want anything I had in the fridge, so I went to a local vegan food trailer & got a portobello wrap.

    For lunch this week, I'm having a wrap made from sweet potato & chickpeas. A co-worker told me she's doing a 28 day vegan challenge -- turns out she's doing the Engine 2 Diet, so I told her if she wants Forks Over Knives or Rip's 2nd book, I'm happy to lend.

    I might have tofurkey on Thursday, maybe not.

  •  love the Big Bird salad (10+ / 0-)

    My SO and I were already planning to bring a crudite platter to Thanksgiving--this takes it to a whole new level!

    There is no snooze button on a cat who wants breakfast.

    by puzzled on Mon Nov 25, 2013 at 05:14:56 PM PST

  •  hello from away down south, bbif!! (11+ / 0-)

    I finally managed to get to a computer in time to make a relevant comment on your MM post! ;-)

    I made this tofu/ wild rice stuffed acorn squash during the holidays a couple years ago, and it was a hit, even with the meat eaters!

    By the way, I think the celery and asparagus are missing from your turkey salad recipe.  In your adorable pic, they appear to be in the outer layers by the carrots just before the lettuce.

    "The death penalty is never about the criminal. They've already done their worst. The question is always "will we join them"?" - jlynne

    by Hopeful Skeptic on Mon Nov 25, 2013 at 05:31:26 PM PST

    •  wow, hi hopeful! are you in Antarctica working? (5+ / 0-)

      great to hear from you....thanks for stopping by:)

      Macca's Meatless Monday

      by VL Baker on Mon Nov 25, 2013 at 07:34:36 PM PST

      [ Parent ]

      •  yep. Was worried I might not get to have (3+ / 0-)
        Recommended by:
        translatorpro, TX Scotia, VL Baker

        a field season because the gov't shutdown severely affected the Antarctic program.  But I am lucky that my project was not ultimately affected.  

        It's an odd year, with lots of sea ice pretty late into spring... which goes against what we expect for this area that is known to be warming.  I'm sure it's natural variation, but the climate change deniers would never believe that... they'd just point to the "evidence" that it's "not" warming.  Never mind what the overall trend shows, right?  ;-)

        "The death penalty is never about the criminal. They've already done their worst. The question is always "will we join them"?" - jlynne

        by Hopeful Skeptic on Mon Nov 25, 2013 at 08:38:42 PM PST

        [ Parent ]

  •  brussel sprout recipes (7+ / 0-)

    not all are veg (several involve bacon, but there's veg bacon these days), but since I learned to love roasted brussel sprouts, I actually like b.s. recipes

    http://www.buzzfeed.com/...

  •  It will be a vegan feast on Thursday. (6+ / 0-)

    We have a Celebration Roast by Field Roast, will be making mashed potatoes with shitake mushroom dressing, stuffing with onions and celery, Japanese sweet potatoes, squash, fresh green salad, and pumpkin pie.

    I'm not sure we will be able to walk afterwards.

    There are only two or three human stories,and they go on repeating themselves as fiercely as if they had never happened before. ~ Willa Cather

    by 4Freedom on Mon Nov 25, 2013 at 06:48:47 PM PST

  •  We have a Thanksgiving of dietary tolerance. (8+ / 0-)

    There is a turkey and a Tofurkey... turkey gravy and vegan mushroom gravy... vegetarian dressing... mashed potatoes with cream and roasted potatoes with garlic and olive oil. And tons and tons or vegetables for everyone. Everyone can eat what they want and no one complains.

    Incidentally, I rarely eat meat because my wife is a vegetarian and my son doesn't like it. But once in a while I have the craving for a good hamburger. So whether I like it or not, I'm doing my part.

    If you're not part of the solution, you're part of the precipitate.

    by HairyTrueMan on Mon Nov 25, 2013 at 07:39:26 PM PST

  •  Although I can't go vegan, I appreciate this (7+ / 0-)

    series.

    Roasted butternut squash is one of my favorite "not usually part of the routine diet" foods, and I do sometimes splurge for the cornucopia-style, natural bowl (because it's fun).

    Happy Thanksgiving.

    "So, please stay where you are. Don't move and don't panic. Don't take off your shoes! Jobs is on the way."

    by wader on Mon Nov 25, 2013 at 07:47:31 PM PST

  •  HOW can you link to disgusting PETA? (1+ / 0-)
    Recommended by:
    flumptytail

    you ARE aware, aren't you, that this is a for profit money gouging organization that preys on the elderly to leave their "estates" to the four who founded this sham organization!

    are you AWARE that they have a "shelter" that killed 90% of the pets turned into them while condemning all "ownership" of dogs, cats, horses, etc.?

    you should rethink using their propaganda for your diaries - your point can be made without giving this disgraceful and disgusting organization more publicity to harm more animals... and, YES, they "harm" animals - they are NOT of clean hands!

    the peta norfolk "shelter" killed over 2000 dogs and cats and only adopted out 19 cats and dogs in 2012 and 24 in 2011.

    again, PLEASE do not link to these disgusting fanatics - you discredit what you are trying to do here when you use them to support your cause... one that has merit UNTIL you link to these creeps!

    here is MORE evidence of what their real agenda is...  don't look at the title of the website - look at the evidence posted by the virginia ag dept.

    your link made me nauseaus and i left the diary without reading.  that is what peta does to people who take the time to learn about their behavior, agenda, disgusting actions.

    EdriesShop Is it kind? is it true? is it necessary?

    by edrie on Mon Nov 25, 2013 at 08:01:29 PM PST

    •  never heard any of this. needs to be checked out (3+ / 0-)
      Recommended by:
      greenearth, Radiowalla, viral

      don't believe everything you read on the internet

      Macca's Meatless Monday

      by VL Baker on Mon Nov 25, 2013 at 08:24:06 PM PST

      [ Parent ]

      •  i am VERY active in many animal rescue issues - (0+ / 0-)

        and the regulations that have been pushed by peta and hsus recently that would all but end specific dog breeds.  some of the biggest money grubbing organizations do NOT want to see any ownership of ANY pets. period.  peta being the worst offender of them all - they are legendary.

        my first run in with them was in the late 80s - it's a long story for another day - but their interest is NOT animal protection - it is making and raising money.

        i keep promising to do a peta diary - when things settle down a bit, i'll be happy to document everything for everyone who will listen.  in the meantime, read the links i posted. it isn't just a person with a grudge talking - it is the agriculture dept of virginia that has tracked the deliberate killing of over 2000 pets they "rescued" then decided that death was a better option than placing with a loving "owner".

        there are much better sources to link that won't alienate people like myself who absolutely LOATHES peta.

        one more bit of information for you - the push to spay and neuter all animals (against medical evidence that this is harmful to many animals - davis veterinary school is the source) is an attempt to blame breeders of pedigreed pets - yet the overpopulation of pets isn't the cause of the shelters being overwhelmed (another questionable claim since shelters and "rescues" are now importing dogs from other countries due to a shortage of available adoptable pets.  it isn't the pedigreed dog that is carefully screened for genetic and temperament issues - it is the careless management of unneutered animals....

        i'm sorry - i don't mean to derail your diary - but you might guess, my passion on this is as great as yours for meatless diets.  i don't disagree with you - haven't yet made the full switch - but am on the way to it.

        please do the links on peta - and the hsus is almost as bad.  

        oh, and my information isn't "on the internet" - please don't "assume" that is how i source my knowledge.  i have worked with rescuing animals, fightint abuse, objecting to knee-jerk legislation regarding forcing neutering and spaying of pedigreed dogs and requiring the registration with the government all unspayed or unneutered animals if there are 4 or more that was just pushed through the government by peta and hsus.  hsus is one of the biggest "fundraisers" to "protect" animals while doing next to nothing in this nation.

        also, many "rescue" operations have become "big business" - actually "selling" dogs for more than $450/500 - in direct competition with responsible breeders - yet those rescues will have dogs of specific breeds picked up and shipped all over the country to different "rescues" - prohibiting the reuniting of lost or stolen pets to their rightful owners.

        this is a business - it stinks.  some of these rescues present obvious mixed breeds as "purebreds" and demand the fees to adopt.  i am aware of one organization that actually hounded people who found a dog and called them while fostering the boy they found until the couple paid the rescue for the "adoption".  deplorable!

        sigh...

        i promised not to derail - and here i am doing just that.  i hope you will let this stand until i get a diary up - it is as important to me as your topic is to you.  if peta and hsus had their way, i would NOT have lyublyu - i waited many years to have a pup of this bloodline - why? because i know what i have gotten - the temperament, the health, the genetics, the personality.  just as we want non-gmo tainted foods, i want the freedom to choose to have the breed i love carefully protected.  i want samoyeds to continue to exist as the wonderful, amazing breed they are.

        peace - and to make up for the diatribe, here's lyublyu to make you smile!

        lyublyu and sani i scratch your back and...

        EdriesShop Is it kind? is it true? is it necessary?

        by edrie on Tue Nov 26, 2013 at 01:06:59 AM PST

        [ Parent ]

        •  ah, i understand where you're coming from on (1+ / 0-)
          Recommended by:
          divineorder

          this edrie.  i also understand the other side re breeding animals.  

          Macca's Meatless Monday

          by VL Baker on Tue Nov 26, 2013 at 03:13:40 AM PST

          [ Parent ]

          •  we are not far apart on that, i'm guessing (0+ / 0-)

            responsible breeders - those who DO the right thing - who don't breed dogs or cats or horses or ANY animal with physical/temperament issues are not the problem.

            the problem comes from people who indiscriminately allow unneutered pets to wander and then add to the world pups that have no home to go to - people who HAVE pets and take care of them are not the problem.

            if the petas of the world get their way, all breeders would be stopped, all rescues spayed and neutered and then one day, there would BE no animals to grace and enrich our lives as hopefully we do theirs.

            responsibility - that is the issue here.

            my neighbors have trouble keeping their intact 7 yr old female in their fenced yard and now they have 4 4-week old pups - the fifth just died after not thriving.  finally, they realize the need to spay their girl - especially after i pointed out they could lose her if too large a male mates with her and the pups are too large for her to deliver.

            i'll help find homes for these pups - will make sure they are vaccinated AND the mom gets spayed.  

            this is very different than those who work to preserve and continue a specific breed and bloodline like my friend does with her samoyeds.  she NEVER makes money on the pups - the expenditure for the mom's care, the aftercare for the pups, the vet confirmation before and after that there are no physical problems outweighs the cost of the pups significantly.  why does she do it?  because of the love of this breed and the attempt to make sure it isn't bred into something that is not the true samoyed personality with the physical ability to do that which they were intended to do.

            she shows and looks for the best genetic match to strengthen her bloodline - and it shows in lyublyu.  i knew exactly what i was getting - especially since i said i wanted the "trouble-maker" of the litter.  (i got him, btw).  these are the most true to the breed - the closest to the wolf personality.  i love sharing my life and learning from watching this beautiful breed of dog.  i don't want peta or any OTHER "rescue" organization to take away my right to enjoy one of the most amazing creatures i've ever encountered.  and why?  so they can make money "selling" mixed breeds by giving them "cute" names?  

            again, i am adamantly against random breeding - my first sammy won her first show - and best bitch.  she ended up mating with the dog who won the best of breed 1 1/2 yrs later - they had 52 champions in a five generation pedigree going back to americ of kobe - one of the foundation stock of the breed when brought out of siberia in the late 1800s.

            after her first litter, when it took me three homes to finally place HER "troublemaker" (gave her to my mom and dad where she lived to be 17 1/2 yrs old) - i had ari spayed.  at that time and place (in nyc), i realized i couldn't guarantee finding responsible homes for this extraordinary breed of dog.  

            i didn't need to keep breeding her - there are many who have the ability to do that and perpetuate the breed in the best possible situation - like my friend clu.  thus, i have an "alta" samoyed - again, a pedigree covered in almost solid red ink (champions - national and international) - all showing that they are best representing the samoyed standard!  it ain't about the ribbons - it is about keeping the breed true.

            okay - sorry - got on a tear again.  i worry that when all these regulations about how many intact dogs/bitches one can have, prohibitions on showing pups on the internet (which will do irreperable harm to legitimate kennels and allow the backyard breeders to proliferate, btw), the prohibition on transporting a puppy without the owner physically coming to pick him/her up - all these are stupid regulatinos designed to stop people who love and care about breed specific dogs from perpetuating that breed.

            it is getting ugly out there - and in ten years, 15 years - when that chocolate lab or poodle you've always dreamed of having in your life is no longer available - only chihuahuas and pitbulls filling the shelters because of the "terrier" mentality they both share - then what?

            things to think about...

            EdriesShop Is it kind? is it true? is it necessary?

            by edrie on Tue Nov 26, 2013 at 07:49:51 PM PST

            [ Parent ]

  •  Just celebrated an early Thanksgiving (6+ / 0-)

    last Saturday since my folks are working for T-day and tried a vegan Field Roast in search of a proper non-Turkey substitute for the holiday centerpiece. My review: pretty good. A little mushroom gravy and you're good to go. Even the meat eaters enjoyed it. Kind of a sausage-like texture. Last year we had tried the Tofurkey (meh) and Quorn Tur'key Roast (bleh) and this was definitely the best so far.

    Happy Thanksgiving, VL!

    "Take sides. Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the tormented." - Elie Wiesel

    by Jason Hackman on Mon Nov 25, 2013 at 08:10:32 PM PST

    •  hi Jason! good to see you, hope all is well :) (5+ / 0-)

      prob. hard to believe but i've never tried tofurky or the Quorn roast.  i do like the Field Brand Roast and linked to it above.   i also like their sausages & franks seems like a quality company.

      i was wondering what happened to you
      Happy Thanksgiving back to you!

      Macca's Meatless Monday

      by VL Baker on Mon Nov 25, 2013 at 08:30:29 PM PST

      [ Parent ]

      •  I got a new job a several months ago (4+ / 0-)

        and it's been keeping me very busy days and evenings and I'm not able to check in as often as I'd like. I do still read from time to time, and try to keep up with your writings as much as possible. Hopefully my schedule will free up a bit after the holidays and I'll be able to participate a bit more.

        "Take sides. Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the tormented." - Elie Wiesel

        by Jason Hackman on Mon Nov 25, 2013 at 08:56:09 PM PST

        [ Parent ]

  •  Al Gore is now a vegan! (5+ / 0-)

    It's the Supreme Court, stupid!

    by Radiowalla on Mon Nov 25, 2013 at 09:07:05 PM PST

  •  Love the PETA advert. (1+ / 0-)
    Recommended by:
    VL Baker

    I had never seen that one.

    Severely Socialist 47283

    by ichibon on Mon Nov 25, 2013 at 09:07:25 PM PST

  •  My vegan chili's a real belly-warmer. (4+ / 0-)
    Recommended by:
    translatorpro, TX Scotia, VL Baker, viral

    The secret ingredient is soy chorizo - adds zing and a meaty body to the concoction. Also has nopales, hominy, fresh-roasted chilies, cooked pintos or kidneys, onions, tomatoes, beer, cilantro. I'm an omnivore myself and I love this - more than once I've seen a roomful of meat-n-taters people happily gobble it down to the pot's bottom. I kept a crock of it in the work fridge after a potluck, with a stack of paperware bowls and a ladle, so for a week afterward folks who forgot to bring lunch could zap a bowlful in the microwave.

    Alas, it did have one unintentional consequence when I sent a co-worker home with a Tupperware of my extra-hot version of the chili. The capsaicin did indeed help with his arthritic joints - but the beans did not help his marriage that night (his wife ordered him out of the bedroom). When you're acclimated to a legume diet, you tend to forget that others may react more strongly than you.

    Thank God, the Bob Fosse Kid is here! - Colin Mochrie

    by gardnerhill on Mon Nov 25, 2013 at 10:16:46 PM PST

  •  A very basic, versatile recipe: (3+ / 0-)
    Recommended by:
    TX Scotia, VL Baker, viral

    Parsnip and sweet potato puree (from epicurious: Parsnips+sweet potato puree)

    2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
    4 parsnips, peeled and sliced 1/4 inch thick
    3 tablespoons unsalted butter
    1/4 cup whole milk
    3 tablespoons packed light brown sugar
    1/2 teaspoon salt

    I'm skipping the sugar, and would add some of my favorite spices, like cumin. You could do a lot with this basic recipe, I imagine it might even work as a pie filling.

    Parsnips are everywhere right now where I live (expat in Germany), so they are cheap and very nutritious. Sweet potatoes are a fairly recent addition in grocery stores (maybe 5 or 6 years?), obviously Germany would have more of a regular potato tradition than a sweet potato one, so I'm happy about that. No Thanksgiving celebrated here, so it's a normal work day for me. It's the one holiday I really miss, and holds a lot of nice memories.

    PS: I've been a non-meat eater for 30+ years and would like to join your group. Thanks.

    „Wer kämpft, kann verlieren. Wer nicht kämpft, hat schon verloren.“ - Bertolt Brecht

    by translatorpro on Tue Nov 26, 2013 at 01:34:38 AM PST

    •  Oh, I forgot to add (2+ / 0-)
      Recommended by:
      TX Scotia, VL Baker

      I don't peel most root veggies, either, because a) I'm lazy and b) a lot of the vitamins are just below the skin, so you would be throwing away much of the nutritional value by doing so. The outer layer also contains a lot of beneficial fiber. Yes, it also makes them a little tougher, but I like my food hearty. And if you puree the dish, you aren't likely to notice it.

      „Wer kämpft, kann verlieren. Wer nicht kämpft, hat schon verloren.“ - Bertolt Brecht

      by translatorpro on Tue Nov 26, 2013 at 01:42:58 AM PST

      [ Parent ]

    •  Thanks for lovely recipe translatorpro, great for (2+ / 0-)
      Recommended by:
      translatorpro, TX Scotia

      the holidays!  

      Sending out your invite now :)

      Macca's Meatless Monday

      by VL Baker on Tue Nov 26, 2013 at 03:24:35 AM PST

      [ Parent ]

      •  Thanks, and I hope you try it. Soooo easy. (1+ / 0-)
        Recommended by:
        TX Scotia

        Since I'm in a different time zone, I'm often very late to threads, so I'll post this recipe again next week, hopefully more people will see it then! But I also have others... :-)

        „Wer kämpft, kann verlieren. Wer nicht kämpft, hat schon verloren.“ - Bertolt Brecht

        by translatorpro on Tue Nov 26, 2013 at 03:38:27 AM PST

        [ Parent ]

  •  Too bad (0+ / 0-)

    I wish the Field Roast and other meat substitutes didn't contain "vital wheat gluten" as their main ingredient.

    I learned that in the 1960's wheat was genetically modified. Since then, allergies have soared.

    My Thanksgiving dinner-for-one will be my own cranberry sauce, corn bread with my own jalapenos, Brussels sprouts, squash, mashed potatoes with mushroom gravy. Might even make a main dish with the eggplant that never seems to stop coming in the garden.

    Gluten and dairy-free pie for dessert.

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