Happy Tofurkey Day or whatever you choose to eat by bluepastry Blog entry

Blog: Raw Foods is it for Everybody
by bluepastry

Happy Tofurkey Day or whatever you choose to eat

Animal rights activists are asking Americans to follow
President Bush's example and "pardon" turkeys from being part of their Thanksgiving
celebrations.
People for the Ethical Treatment of Animals (PETA) has begun a new campaign
that was inspired by the annual ceremony in which the president pardons turkeys
in the Rose Garden.

"Every year at Thanksgiving, the president pardons two turkeys while
Americans eat approximately 45 million others who are just as deserving of compassion
and respect," states the message at pardontheturkeys.com, a site run by PETA.
"They feel no less pain than the two who were spared or their wild cousins,
whom Ben Franklin admired for their resourcefulness, agility and beauty," the
statement continues. "Sadly, most people view turkeys nowadays as little more
than a holiday centerpiece."

American Wholefoods Cuisine Thanksgiving Menu

Pumpkin Soup
Bean Birds with Tahini Gravy
Cranberry Sauce
Candied Sweet Potatoes
Cauliflower Puff
Mixed Green Salad
Pumpkin Seed Bread
Indian Pudding

Pumpkin Soup

1 tablespoon oil
1 medium onion, chopped
1 tablespoon peeled, chopped ginger
4 cups water or vegetable broth
1 teaspoon salt (omit if broth is salted)
1 tablespoon soy sauce
2 cups (1-pound can) pumpkin puree
½ cup animal or soy milk
¼ cup nonfat dry milk powder (omit for vegans)

Heat oil in a 3-quart pot and sauté onion and ginger for 3 to 5 minutes to soften. Add liquid, salt and soy sauce and bring to a boil.

Stir pumpkin into boiling soup. Cook until smooth and heated through.

Before serving, combine milk and milk powder, if using, and stir to dissolve. Stir into soup and warm through without boiling.

Yield: 1½ quarts; 6 servings

Bean Birds

These mini roasts make a great holiday entrée served with gravy and cranberry sauce. Cold leftovers make delicious sandwiches seasoned with cranberry sauce or catsup.

½ cup soft whole wheat breadcrumbs or 1 slice whole wheat bread
3 cups cooked chickpeas, white beans or soybeans, drained
¼ cup wheat germ
¾ cup chopped onion
½ cup chopped celery
1 teaspoon salt (reduce by half if beans are salted)
1½ teaspoons poultry seasoning
1 egg, lightly beaten or 2 tablespoons peanut butter
½ cup tomato juice

Preheat oven to 350o F.

If you do not have crumbs made, first process bread into crumbs in a food processor. Remove to a mixing bowl. Process beans so they are crumbly but not a smooth puree.

Combine all ingredients (use peanut butter instead of egg for vegans) and shape into 6 or 8 mounds on a well-oiled baking sheet. Brush surface lightly with oil and bake for about 30 minutes or until firm and crusty. For best crust, baste with additional oil midway through cooking.

Yield: 4 to 6 servings

Tahini Gravy

A rich-tasting vegan gravy.

2 teaspoons cornstarch or arrowroot
1½ tablespoons soy sauce
1 cup water or vegetable stock
2 tablespoons tahini

Make a paste of the starch and soy sauce. Gradually stir in liquid and cook over moderate heat, stirring continuously, until gravy thickens. Stir in tahini and warm through without boiling.

Yield: about 1 cup; 4 servings

Cranberry Sauce

Nothing could be easier than homemade cranberry sauce. Can be stored in the refrigerator for up to two weeks.

2 cups cranberries
½ cup apple juice
½ cup honey
1 teaspoon grated or minced orange rind, preferably organic

Combine cranberries, apple juice and honey in a saucepan and simmer for 5 minutes, until berries pop. Remove from heat and stir in orange rind. Cool to room temperature, then chill in a covered container.

Yield: 1½ cups

Candied Sweet Potato

A casserole of sweet potatoes baked in a syrup of maple-sweetened apple juice and topped with pecans.

2 pounds sweet potatoes, peeled and sliced ¼ inch thick (about 8 cups)
2 tablespoons maple syrup
¼ cup apple juice or cider
¼ teaspoon salt
1 tablespoon butter
¼ to ½ cup chopped pecans

Preheat oven to 350o F.

Mixed sliced potatoes with maple syrup, juice and salt in a shallow 2-quart casserole. Dot top with butter, cover and bake for about 45 minutes until tender.

Uncover, sprinkle with nuts and bake 15 minutes longer.

Yield: 6 servings

Cauliflower Puff

Cauliflower with a puffed-up omelet baked on top.

1 large or 2 small heads cauliflower (5-6 cups florets)
4 eggs, separated
1 cup yogurt
1 cup shredded cheese of choice
1 teaspoon salt
pepper
1 tablespoon minced chives

Preheat oven to 350o F.

Break cauliflower into florets and steam for 5 to 7 minutes until barely tender. Placed steamed cauliflorets close together in a greased 9-inch baking dish.

Beat egg yolks with yogurt, cheese and seasonings. Beat whites until stiff and fold gently into yolks until evenly combined. Spread over cauliforets.

Bake for 15 to 20 minutes until puffed and brown. Serve while still hot.

Yield: 6 servings

Pumpkin Seed Bread

A tender, sweet bread containing no eggs or dairy.

1 cup whole wheat flour
1/3 cup soy flour
¼ cup sunflower or pumpkin seeds, ground into meal (about 1/3 cup)
2 teaspoons baking powder
1/8 teaspoon baking soda
1½ teaspoons cinnamon
½ teaspoon nutmeg
1/3 cup oil
¼ cup honey
2 tablespoons molasses
1 cup pumpkin puree
pumpkin or sunflower seeds

Preheat oven to 350o F.

Mix dry ingredients in a large bowl. Mix wet ingredients in a small bowl. Add wet to dry ingredients and mix gently but thoroughly. Batter will be very thick.

Spread batter into an oiled, floured 8½ x 4-inch loaf pan. Decorate the top with some pumpkin or sunflower seeds.

Bake for 45 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes in the pan, then transfer to a rack to cool completely before cutting.

Yield: 1 loaf

Indian Pudding

Although most people think pumpkin pie at Thanksgiving, this traditional New England offering is one of our favorite winter treats. Served warm, it is excellent either plain or topped with a little vanilla ice cream. Chilled leftovers are pretty terrific as well.

2/3 cup yellow cornmeal
5 cups animal or soy milk
2 tablespoons butter
½ cup molasses
¼ cup honey
½ teaspoon salt
½ teaspoon ground ginger
1 teaspoon cinnamon
2 eggs, lightly beaten
3/4 cup raisins (optional)

Preheat oven to 350o F.

Combine cornmeal and 1 cup milk in a saucepan and stir. Add 3 more cups milk and cook over medium heat, stirring, until mixture thickens and comes to a boil. Simmer for 2 minutes.

Remove cornmeal from heat. Stir in butter, sweetening and spices.

In a bowl, beat a little of the hot cornmeal into the beaten eggs, then slowly return to the remainder of the hot cornmeal, stirring to prevent eggs from cooking. Stir in raisins.

Pour into a greased, shallow 2 quart (9 x 13-inch) baking dish. Pour remaining 1 cup milk evenly over top. Bake for 45 minutes to 1 hour until set and browned on top. Serve warm (not hot) or at room temperature. Chill leftovers.

Yield: 8 to 10 servings