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

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