There are so many yummy plant-based ways to eat compassionately!
1. Click on the Pinterest Logo and share compassionate recipes with us on the 46millionturkeys board!
2. Online sources for yummy vegan desserts & Thanksgiving recipes
- A great book for vegan baking: The Complete Idiot’s Guide to Vegan Baking by Donna Diegel
- You Won’t Believe It’s Vegan! has a recipe for Magic Cookies–a combination of coconut, carrots, pecans, and chocolate chips baked until golden brown.
- Everything Vegan Cookbook has easy cake recipes including the “Secret Ingredient” Cake Mix Cake recipe.
- Vegan Chocolate by Fran Costigan
- Isa Does It by Isa Chandra Moskowitz
- Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero
- Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way by Chloe Coscarelli
- Vegan à la Mode: More Than 100 Ice Creams, Gelatos, Granitas, and Other Frozen Delights by Hannah Kaminsky
- Betty Goes Vegan by Dan and Annie Shannon
- Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World by
Check out Vegan.com for more plant-based cookbooks!
4. United Poultry Concerns has some great Thanksgiving recipes for a compassionate holiday table.
5. Try one of these Vegan Holiday Faux Turkeys for a turkey-friendly feast: http://www.peta.org/living/food/vegan-holiday-faux-turkeys/
6. Here are some of our favorite holiday recipes:
Really Yummy Oat Bars
(Makes 6 small bars)
From The Hip Chick’s Guide to Macrobiotics by Jessica Porter
1/2 cup whole-wheat flour
1 & 1/2 cups rolled oats
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup maple syrup
1/3 cup corn oil
1/2 teaspoon vanilla
1/3 cup unsweetened fruit spread
Preheat oven to 350°E In a bowl, mix the dry ingredients. Add maple syrup, corn oil, and vanilla, mixing thoroughly. In a small baking pan or Pyrex dish, press half the mixture like a thick pie crust. Spread the fruit jam onto it and cover with the rest of the oat mixture. Bake for 25 minutes. Allow to cool before cutting into bars.
Turkey Vegetable Platter with Indian Spinach Dip
Create a “turkey” using vegetables (do a Google Image Search for ideas).
Indian Spinach Dip
(printed in Vegetarian Times; originally from Alissa Cohen’s Living on Live Food.)
4 cups spinach (about 6 to 7 oz.)
1 large avocado
1/2 Tbs. lemon juice
1/2 tsp. low-sodium seasoned salt
1 small clove garlic, peeled
1/4 tsp. curry powder
1/8 tsp. minced fresh ginger
Dash chili powder
Dash cayenne pepper
Blend all ingredients in food processor until smooth and serve.
Vegetable Tofu Loaf
4 slices whole wheat bread, cut into ½ inch cubes
1 tablespoon canola or safflower oil
2 ribs celery, with leaves, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
1 ¼ pounds firm tofu
1 cup nutritional yeast flakes
½ cup raw tahini
½ cup finely chopped fresh basil or 1 teaspoon dried basil
¼ cup finely chopped fresh oregano or 1 teaspoon dried oregano
½ teaspoon turmeric
3 tablespoons tamari
¼ teaspoon freshly ground black pepper
Preheat oven to 350. Lightly oil a 9 ½ x 5 ½ inch loaf pan. Put the bread cubes on an ungreased baking sheet and bake for 5 to 7 minutes. Stir the bread and bake until lightly browned, 3 to 5 minutes more.
Heat the oil in a large frying pan over medium heat. Add the celery, carrot, onion, and garlic and cook until almost tender, 4 to 6 minutes. Remove from heat.
Put the tofu in a large bowl, and mash well. Add the nutritional yeast, tahini, basil, oregano, turmeric, tamari, and pepper, and stir until well mixed. Add the toasted bread cubes and the cooked vegetables and mix well.
Press the mixture firmly into the prepared loaf pan. Bake until browned on top, 50 to 60 minutes.
Let the loaf stand for 5 minutes, then invert onto a serving platter to unmold. Cut into slices and serve with tahini gravy (recipe below).
2 tablespoons corn starch
3 tablespoons tamari
1 & 1/3 cups vegetable broth or water
½ teaspoon garlic granules
2 tablespoons tahini
Place the corn starch and tamari in a two quart sauce pan and stir them together well to make a thin smooth paste. Gradually whisk in the vegetable broth or water and garlic granules. Place the sauce pan over medium high heat and cook the gravy stirring constantly with a wire whisk until it thickens and comes to a boil. Remove the sauce pan from the heat and beat in the tahini using a wire whisk until smooth.