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

Jai Maharaj, Jyotishi
Om Shanti

o Not for commercial use. Solely to be fairly used for the educational
purposes of research and open discussion. The contents of this post may not
have been authored by, and do not necessarily represent the opinion of the
poster. The contents are protected by copyright law and the exemption for
fair use of copyrighted works.
o If you send private e-mail to me, it will likely not be read,
considered or answered if it does not contain your full legal name, current
e-mail and postal addresses, and live-voice telephone number.
o Posted for information and discussion. Views expressed by others are
not necessarily those of the poster who may or may not have read the article.

FAIR USE NOTICE: This article may contain copyrighted material the use of
which may or may not have been specifically authorized by the copyright
owner. This material is being made available in efforts to advance the
understanding of environmental, political, human rights, economic,
democratic, scientific, social, and cultural, etc., issues. It is believed
that this constitutes a 'fair use' of any such copyrighted material as
provided for in section 107 of the US Copyright Law. In accordance with Title
17 U.S.C. Section 107, the material on this site is distributed without
profit to those who have expressed a prior interest in receiving the included
information for research, comment, discussion and educational purposes by
subscribing to USENET newsgroups or visiting web sites. For more information
go to: http://www.law.cornell.edu/uscode/17/107.shtml
If you wish to use copyrighted material from this article for purposes of
your own that go beyond 'fair use', you must obtain permission from the
copyright owner.

Since newsgroup posts are being removed
by forgery by one or more net terrorists,
this post may be reposted several times.

and/or www.mantra.com/jai (Dr. Jai Maharaj)" wrote
> I posted the following in 2003 and later:

> 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!

You were delusional then and you still are you fake doctor, fake hindoo,
none of those meatless alternatives is cruelty free.

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

Jai Maharaj, Jyotishi
Om Shanti

o Not for commercial use. Solely to be fairly used for the educational
purposes of research and open discussion. The contents of this post may not
have been authored by, and do not necessarily represent the opinion of the
poster. The contents are protected by copyright law and the exemption for
fair use of copyrighted works.
o If you send private e-mail to me, it will likely not be read,
considered or answered if it does not contain your full legal name, current
e-mail and postal addresses, and live-voice telephone number.
o Posted for information and discussion. Views expressed by others are
not necessarily those of the poster who may or may not have read the article.

FAIR USE NOTICE: This article may contain copyrighted material the use of
which may or may not have been specifically authorized by the copyright
owner. This material is being made available in efforts to advance the
understanding of environmental, political, human rights, economic,
democratic, scientific, social, and cultural, etc., issues. It is believed
that this constitutes a 'fair use' of any such copyrighted material as
provided for in section 107 of the US Copyright Law. In accordance with Title
17 U.S.C. Section 107, the material on this site is distributed without
profit to those who have expressed a prior interest in receiving the included
information for research, comment, discussion and educational purposes by
subscribing to USENET newsgroups or visiting web sites. For more information
go to: http://www.law.cornell.edu/uscode/17/107.shtml
If you wish to use copyrighted material from this article for purposes of
your own that go beyond 'fair use', you must obtain permission from the
copyright owner.

Since newsgroup posts are being removed
by forgery by one or more net terrorists,
this post may be reposted several times.

> I posted the following in 2003

And you are as full of shit now as you were then. POSEUR FAKE HYPOCRITE

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

Jai Maharaj, Jyotishi
Om Shanti

o Not for commercial use. Solely to be fairly used for the educational
purposes of research and open discussion. The contents of this post may not
have been authored by, and do not necessarily represent the opinion of the
poster. The contents are protected by copyright law and the exemption for
fair use of copyrighted works.
o If you send private e-mail to me, it will likely not be read,
considered or answered if it does not contain your full legal name, current
e-mail and postal addresses, and live-voice telephone number.
o Posted for information and discussion. Views expressed by others are
not necessarily those of the poster who may or may not have read the article.

FAIR USE NOTICE: This article may contain copyrighted material the use of
which may or may not have been specifically authorized by the copyright
owner. This material is being made available in efforts to advance the
understanding of environmental, political, human rights, economic,
democratic, scientific, social, and cultural, etc., issues. It is believed
that this constitutes a 'fair use' of any such copyrighted material as
provided for in section 107 of the US Copyright Law. In accordance with Title
17 U.S.C. Section 107, the material on this site is distributed without
profit to those who have expressed a prior interest in receiving the included
information for research, comment, discussion and educational purposes by
subscribing to USENET newsgroups or visiting web sites. For more information
go to: http://www.law.cornell.edu/uscode/17/107.shtml
If you wish to use copyrighted material from this article for purposes of
your own that go beyond 'fair use', you must obtain permission from the
copyright owner.

Since newsgroup posts are being removed
by forgery by one or more net terrorists,
this post may be reposted several times.

and/or www.mantra.com/jai (Dr. Jai Maharaj)" wrote in
message news:20111123bOOXe2305ifTcu@DcoEj...
> I posted the following in 2003 and later:
>
> Recipes for a Gentle Thanksgiving

Not gentle, liar, brutal. Farming is a deadly business. We kill animals all
the time, millions of them conservatively speaking in the course of
producing yams, cranberries, and everything else on your menu. Honor them in
your prayers, don't hide behind pious self righteous lies.

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

Jai Maharaj, Jyotishi
Om Shanti

o Not for commercial use. Solely to be fairly used for the educational
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poster. The contents are protected by copyright law and the exemption for
fair use of copyrighted works.
o If you send private e-mail to me, it will likely not be read,
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e-mail and postal addresses, and live-voice telephone number.
o Posted for information and discussion. Views expressed by others are
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FAIR USE NOTICE: This article may contain copyrighted material the use of
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that this constitutes a 'fair use' of any such copyrighted material as
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go to: http://www.law.cornell.edu/uscode/17/107.shtml
If you wish to use copyrighted material from this article for purposes of
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Since newsgroup posts are being removed
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this post may be reposted several times.

On 11/23/2011 2:36 PM, Jay Stevens Maharaj aka the jumpin' jackass
jyotishithead aka the abominable ass-troll-oger wrote:

> I posted the following in 2003 and later:
>
> Recipes for a Gentle Thanksgiving

Unfortunately, Jay, your endless barrage of hate messages has meant that
Thanksgiving, or Christmas or Easter or any day of the year, has never
been gentle or peaceful for USENET readers.

-----------------------

Evil Turkey

Prep Time:
20 Min
Cook Time:
3 Hrs 30 Min
Ready In:
4 Hrs

Ingredients

1 onion, chopped
1 (12 ounce) jar roasted red peppers, drained and chopped
1 cup whiskey
1/2 cup minced garlic
1 (22 pound) whole turkey, neck and giblets removed
1 (7 ounce) can chipotle chilies in adobo sauce
roasting bag for a large turkey

Directions

Preheat an oven to 325 degrees F (165 degrees C).
Stir together the onion, roasted red peppers, whiskey, and garlic
and place this mixture inside the cavity of the bird. Mince chipotle
peppers in a food processor until about the consistency of spaghetti
sauce. Rub half of the chipotles on the outside of the turkey, and place
the rest inside the bird cavity. Place turkey in a roasting bag; close
the bag according to the bag directions, and place onto a roasting pan.
Bake the turkey in the preheated oven until no longer pink at the
bone and the juices run clear, about 3 1/2 hours. An instant-read
thermometer inserted into the thickest part of the thigh, near the bone
should read 180 degrees F (82 degrees C). Remove the turkey from the
oven, and allow to rest in a warm area 10 to 15 minutes before slicing.

-----------------------

A Hearty Green Bean and Sausage Casserole

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

Ingredients

1 (16 ounce) package pork sausage
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup milk
1 tablespoon soy sauce
1 clove garlic, minced
ground black pepper to taste
2 (16 ounce) packages frozen cut green beans
1 (2.8 ounce) can French-fried onions

Directions

Crumble the pork sausage into a large skillet over medium-high
heat. Cook and stir until evenly browned. Drain grease, and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch
baking dish with nonstick cooking spray.
In a large bowl, stir together the cream of mushroom soup, milk,
soy sauce, garlic, and pepper. Mix in the sausage, then add the green
beans, and stir until evenly coated. Pour half of the mixture into the
prepared baking dish. Top with half of the fried onions. Spread
remaining green bean mixture over the onions.
Bake for 30 minutes in the preheated oven. Remove from the oven,
and sprinkle the rest of the fried onions over the top. Return to the
oven for 5 to 10 more minutes, or until the onions are toasty, and green
beans are cooked to your desired doneness. Let rest 5 minutes before
serving.

-----------------------------

Jay Stevens Maharaj supports and endorses the beheading of Christians,
calls it "an excellent idea".


--
Astrology: Fraud or Superstition?
http://www.seesharppress.com/astro.html

Ass-troll-ogers/jyotishitheads are the bane of humanity, and must be
cleansed or otherwise purified for the benefit of society.

http://www.nowpublic.com/world/vhp-terrorism

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

o Not for commercial use. Solely to be fairly used for the educational
purposes of research and open discussion. The contents of this post may not
have been authored by, and do not necessarily represent the opinion of the
poster. The contents are protected by copyright law and the exemption for
fair use of copyrighted works.
o If you send private e-mail to me, it will likely not be read,
considered or answered if it does not contain your full legal name, current
e-mail and postal addresses, and live-voice telephone number.
o Posted for information and discussion. Views expressed by others are
not necessarily those of the poster who may or may not have read the article.

FAIR USE NOTICE: This article may contain copyrighted material the use of
which may or may not have been specifically authorized by the copyright
owner. This material is being made available in efforts to advance the
understanding of environmental, political, human rights, economic,
democratic, scientific, social, and cultural, etc., issues. It is believed
that this constitutes a 'fair use' of any such copyrighted material as
provided for in section 107 of the US Copyright Law. In accordance with Title
17 U.S.C. Section 107, the material on this site is distributed without
profit to those who have expressed a prior interest in receiving the included
information for research, comment, discussion and educational purposes by
subscribing to USENET newsgroups or visiting web sites. For more information
go to: http://www.law.cornell.edu/uscode/17/107.shtml
If you wish to use copyrighted material from this article for purposes of
your own that go beyond 'fair use', you must obtain permission from the
copyright owner.

Since newsgroup posts are being removed
by forgery by one or more net terrorists,
this post may be reposted several times.