Dr. Jai Maharaj posted:
>
> I posted the following in 2003 and later:
>
> Recipes for a Gentle Thanksgiving
>
> http://www.gentlethanksgiving.org/recipes.htm
>
> There is no end to the delicious turkey-free alternatives
> you can prepare for your vegetarian Thanksgiving feast.
> Most of the wonderful foods that people enjoy at
> Thanksgiving are cruelty-free!
>
> Think lovely comfort foods like candied yams, seasoned
> bread stuffing, squash, vegan mashed potatoes and gravy!
> Fresh steamed vegetables and freshly baked breads! And
> all those wonderful vegan desserts! Even the carcass of
> the wretched bird can be replaced by an 'unturkey' (see
> below) or a beautiful baked squash filled with savory
> dressing.
>
> Here is a sample menu for you to try:
>
> MAIN COURSE:
>
> Tofurky or Unturkey, available by mail or from your
> natural foods store. (see below)
>
> SIDE DISHES:
>
> CANDIED SWEET POTATOES (from the International Vegetarian
> Union)
>
> 6 medium-size sweet potatoes, cooked and sliced
> Pan spray
> Salt
> 1/4 cup margarine
> 1/3 cup maple syrup
> 1/4 cup brown sugar
> 1/4 teaspoon cinnamon (optional)
> 1 teaspoon orange juice
>
> Arrange cooked sweet potato slices in sprayed baking
> dish.
> Sprinkle lightly with salt.
> Melt margarine in saucepan over low heat.
> Add syrup, sugar, cinnamon, and orange juice.
> Simmer, stirring frequently, until slightly thickened.
> Pour sauce over sweet potatoes.
> Bake at 375 F for 20 minutes, basting frequently.
> NOTES: Can be served topped with the vegan whipped
> topping of your choice.
>
>
> HARVEST WILD RICE (from the International Vegetarian
> Union)
>
> 3 cups vegetable or imitation chicken broth
> 3 cups water
> 1/2 pound dried flageolets or Great Northern beans --
> picked over
> 3/4 cup wild rice (about 4 ounces)
> 2 large leeks -- white and pale green parts only
> 2 tablespoons unsalted butter
> 1/4 pound 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 and in a bowl
> soak in water, agitating occasionally to dislodge any
> sand.
> Lift leeks out of water and drain in a colander.
> In a non-stick skillet sauté leeks in oil over moderately
> high heat, stirring occasionally, until almost tender.
> Add mushrooms with salt to taste and cook, stirring occasionally,
> 2 minutes, or until vegetables are tender.
> 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 BRUSSELS SPROUTS (from Nava Atlas)
>
> 2 pounds Brussels sprouts
> 1/2 cup dry red wine
> 3 tablespoons honey or 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, honey, 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.
>
>
> 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 teaspoon cinnamon
> 1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon each
> ground nutmeg and ginger)
> 9-inch good quality graham cracker or whole grain pie
> crust
>
> Preheat the oven to 350 degrees.
> Combine the pumpkin or squash pulp in a food processor
> with the remaining ingredients (except the crust, of
> course). 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.
>
>
> MUSHROOM GRAVY (from Sonya at vegweb.com)
>
> 1/2 cup dried mushrooms, chopped into small pieces
> 1 cup strong broth
> 1 small onion, diced
> 2 Tbs. flour
> 1 1/2 Tbs. margarine
>
> Hydrate your 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
>
>
> For more recipes, please consult:
>
> http://www.ivu.org/recipes/holiday/
> http://www.vegetarian1.net/tgiving.html
> http://www.vegweb.com/misc/thanksgiving.shtml
> http://www.vegkitchen.com/thanksgiving.html
> http://www.peta.org/feat/canada/
> http://www.vegsource.com/thanks.htm
> http://www.vegetarian.about.com
> http://www.dietforthenewage.com/html...ving_menu.html
>
> For delicious turkey-alternatives, please visit:
> http://www.tofurky.com
> http://www.freshtofu.com/tofu_turkey.html
> http://wwwwww.nowandzen.net/products.html
>
> End of forwarded message

A VEGETARIAN THANKSGIVING

A Vegetarian Thanksgiving

Hindu Press International
Hinduism Today
http://www.hinduismtoday.com
November 10, 2010

Source - www.nytimes.com

USA, November 11, 2010: Tempeh with Wild Mushrooms. Zucchini boats.
Maple-roasted brussel sprouts. Baked katalfi-wrapped goat cheese.
Pan-Seared Oatmeal with warm fruit compote.

Who needs turkey, anyway?

Deferring to a fast-growing audience of vegetarians, the New York
Times' healthy lifestyle blog, called Well, is compiling vegetarian
recipes from master chefs for thanksgiving. More recipes will be
added daily until the holiday. You can see them he

http://www.nytimes.com/interactive/2...ing.html?hp#-1

http://64.151.103.91/blogs-news/hind...ing/10625.html

More at:

Hinduism Today
http://www.hinduismtoday.com

Jai Maharaj, Jyotishi
Om Shanti

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