Surprised to see this in a Southern Mississippi Newspaper.

jaxin · 11-15-2006, 11:17 AM

I wasnt sure where to post this, but it's about food so I put it here! I was pretty happy to see that this was posted in a "southern" newspaper. I don't know much about the newspaper but it seems to be a "normal" newspaper

http://www.sunherald.com/mld/thesunh...g/16018247.htm

Posted on Wed, Nov. 15, 2006

Thanksgiving isn't out of reach for vegans
By JAMIE GUMBRECHT
MCCLATCHY NEWSPAPERS

The trouble with cooking a vegetarian Thanksgiving dinner isn't recipe-hunting or product availability. (Veggie lovers have turned the Internet into their personal cookbook, and many areas are bursting with organic produce and dairy-free milk.)

No, the trouble is that you can't beg for mom's advice - at least not my mom's - when your whole-wheat vegan pie crust is crumbling and your soy turkey might still be frozen in the middle.

She might sympathize, recalling that first Thanksgiving, when she cooked the giblets inside the turkey or sliced off her thumbnail while chopping sweet potatoes, but she won't know how to get rid of the tofu flecks from your pumpkin pie.

And that's nothing compared to your next challenge: persuading people to eat it.

There are plenty of defenses:

It costs less. Buying a small faux-turkey roast costs less than the big bird people are used to.

It takes less time. You don't have to thaw a bird or spend time in the emergency room after your poultry deep-fry turns ugly. Yes, it's more time-consuming than grilling a plate of Boca Burgers, but it's just long enough to let you know you've accomplished a significant culinary task.

It's not that different from your usual meal. Most Thanksgiving side dishes are meat-free already, so it's not too hard to adjust to a veggie meal. Cook the stuffing outside the turkey and use vegan butter. Stir vegan sugar into your homemade cranberry sauce. Make gravy with mushrooms and vegetable broth.

It's tasty and sometimes even healthy. Many people who go meat-free are conscious of how much protein, sugar and fat is going into their bodies. A vegetarian meal gives you more control; mix a pie crust with whole-grain flour instead of white flour. Cook organic sweet potatoes instead of canned yams.

It tastes good.

You might never break old meat-eaters of their habits, but if you slip a little slice of fake turkey on their plates with some non-stuffed stuffing and some soy milk mashed potatoes, they might never know the difference.

Here are some recipes adapted from traditional Thanksgiving recipes, suggested by local vegetarian potluck lovers and favored at local veggie hot spots.

If you really can't cook, consider making a pop-it-in-the-oven soy turkey for veggie potluck with friends.

To cook for a veggie Thanksgiving, you might need to make a few extra shopping trips. Some products, such as tofu and soy milk, are available on your local grocery shelves, but others might require a trip to your local food co-op.

Generally, products labeled vegetarian don't include meat, but they might use animal products, say, eggs or milk. Vegan products are animal-free. Decide how far you want to go with your meal, and find recipes first.

Veggie turkey

These vegetarian and vegan turkey substitutes look more like turkey breasts than the big bird found on most Thanksgiving tables. They're not perfect, but the smell, taste and texture are close enough to be enjoyed with stuffing, cranberry sauce and a touch of mushroom gravy. The Quorn roast, perhaps the most realistic turkey takeoff, includes eggs, which means it isn't vegan -Tofurky and UnTurkey roasts are made without animal products. Simply follow the directions on the package, or check out the makers' Web sites for creative prep ideas.

Vegan butter

We use the word butter loosely. This is a butter- flavored, butter-feeling spread that doesn't contain animal products. Some margarine is vegan, but often its products contain milk derivatives. Look for products labeled vegan, such as Spectrum Spread or Earth Balance.

Sweeteners

Many sugars are bleached and processed using animal products, so many vegan and vegetarian dishes rely on alternative and natural sweeteners. (Look for them at specialty stores and read labels carefully.) One flavorful sweetener is brown rice syrup, which is less sweet than white sugar.

'Better than bouillon'

The flavoring, made by Superior Touch, has less salt than most cubed bouillon or broth and is available in meat bases, or vegan versions of chicken, beef and vegetable.

Whole-wheat pastry flour

This is a finely ground alternative to white flour for cookies, pancakes and pie crusts.

Soy milk

Made from soy beans, it can replace dairy milk in recipes. Other dairy alternatives are rice milk and almond milk, but they might affect the texture or flavor differently when used for cooking or baking.

Tofu

Sometimes called bean curd, it's made of curdled soy milk. Silken tofu, such as the Mori-Nu brand, is a creamy Japanese style better for blending or pureeing in dishes such as pumpkin pie.

VEGAN BREAD

AND CELERY STUFFING

1-pound loaf of bread, ripped into small chunks

3/4 cup vegan margarine

1 onion, chopped

4 stalks celery, chopped

2 teaspoons poultry seasoning

1/2 teaspoon salt and pepper, to taste

1 cup vegetable broth

Air-dry bread pieces for at least two hours. In a sauce pan, melt vegan margarine over medium heat. Add onion and celery, cooking until soft. Add poultry seasoning, salt and pepper. Stir in bread chunks until evenly coated. Moisten with vegetable broth and mix well. Bake in a casserole dish greased with vegan margarine at 350 degrees for 30 to 40 minutes. Makes 8 servings.

SWEET POTATOES

WITH APPLES AND WALNUTS

4 large sweet potatoes, peeled and diced

2 Granny Smith apples, peeled, cored and diced

1/2 cup brown rice syrup

1/2 cup maple syrup

1/2 cup vegan butter

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1 cup chopped walnuts

Blanch the sweet potatoes in boiling water for 5 minutes or until slightly tender, but not cooked through. Rinse with cold water and drain thoroughly. Place the sweet potatoes in a large mixing bowl with the apples. In a frying pan, combine remaining ingredients except walnuts. Boil for at least one minute, then add walnuts. Boil for at least another minute. Pour mixture over potatoes and apples and mix well. Bake at 350 degrees for 30 minutes covered and 15 minutes uncovered. Makes 8 servings.

'I CAN'T BELIEVE IT'S VEGAN'

MASHED POTATOES

2-1/2 pounds russet potatoes, peeled and cubed

1 cup onion, peeled and diced

2 cups water

1 clove garlic, minced

¼ teaspoon pepper

2 teaspoons "Better Than Bouillon" vegetable mix

2 teaspoons salt

1 cup soy milk

1/2 cup vegan butter

In a large pot, boil potato pieces. Drain when soft. In a separate saucepan, combine onion, water, garlic, pepper and Better Than Bouillon. Boil until there is no water left, then empty contents into large pot. Add salt, soy milk and vegan butter to potatoes. Mash or mix to desired consistency, adding more salt, soy milk or butter if needed. Makes six servings.

MUSHROOM GRAVY

1/2 cup dried mushrooms or 3/4 cup fresh mushrooms, chopped

1-1/2 tablespoons vegan butter

1 small onion, diced

2 tablespoons whole-wheat pastry flour

1 cup vegetable broth

Hydrate dried mushrooms with 1/2 cup boiling water. Cover and let sit for 10 minutes.

Melt vegan butter in small saucepan over medium heat. Saute onion. Add flour, stirring constantly until frothy. Add mushrooms, liquid and broth. Cook over medium heat to boil, stirring constantly. Turn down heat and let thicken. Makes six servings.

GREEN BEANS

WITH FRESH CRANBERRIES

1/2 pound green beans, trimmed and cut on the diagonal

2 tablespoons vegan butter

1 cup cranberries

1 clove garlic, minced

2 tablespoons fresh parsley, chopped

1 tablespoon fresh tarragon, chopped

Sea salt and black pepper to taste

Boil a pot of water, add the beans and cook for 3 to 4 minutes. Drain the beans in a colander and hold under cold water. Blot the beans with a paper towel to remove excess water. Put the beans in a dry skillet and heat until remaining moisture evaporates. Stir in vegan butter, cranberries, garlic, parsley, tarragon, salt and pepper, and toss to coat. Cook until heated through. Makes 4 servings.

WHOLE-WHEAT PIE CRUST

1-1/2 cups whole-wheat pastry flour

1/2 teaspoon salt

2 tablespoons vegan sugar

1/2 cup vegetable oil

2 tablespoons soy milk

Pinch of cinnamon

Mix dry ingredients in a bowl. Add liquids and mix with a fork. Pat evenly into a 9-inch pie pan.

VEGAN PUMPKIN PIE

1 15-ounce can of pureed pumpkin

3/4 cup vegan sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 teaspoon ground allspice

1/2 teaspoon nutmeg

2 to 3 tablespoons cornstarch

1 package of silken, firm tofu, cubed

1 9-inch unbaked vegan pie shell

Blend the pumpkin and sugar. Add salt, spices and cornstarch. Add tofu, and mix thoroughly, using electric mixer or blender if necessary. Pour mixture into pie shell. Bake for 15 minutes at 425 degrees. Lower heat to 350 degrees and bake for an hour. Chill and serve. Makes eight servings.

VegeTexan · 11-15-2006, 11:23 AM

Wow, that's great to see that in a Mississippi newspaper, I didn't know they knew what the word vegan meant.

And veggie lovers have turned the internet into our personal cookbooks?
I thought porn lovers had turned the internet into their personal dirty bookstore.

jaxin · 11-15-2006, 11:27 AM

Quote:

Originally Posted by VegeTexan

Wow, that's great to see that in a Mississippi newspaper, I didn't know they knew what the word vegan meant.

And veggie lovers have turned the internet into our personal cookbooks?
I thought porn lovers had turned the internet into their personal dirty bookstore.

Mmm, porn.

I MEAN UH...

Yeah. NEVERMIND!

bluedawg · 11-15-2006, 11:38 PM

wow. color me impressed! what a great article!

sane-ax_addict · 11-16-2006, 06:32 PM

hey, that's nifty!! those sweet potatoes sound great... gotta make that now.

11-15-2006, 11:17 AM	#1
jaxin The snozberries taste like snozberries!! Join Date: Jun 2006 Location: Fresno, CA Posts: 647	Surprised to see this in a Southern Mississippi Newspaper. I wasnt sure where to post this, but it's about food so I put it here! I was pretty happy to see that this was posted in a "southern" newspaper. I don't know much about the newspaper but it seems to be a "normal" newspaper http://www.sunherald.com/mld/thesunh...g/16018247.htm Posted on Wed, Nov. 15, 2006 Thanksgiving isn't out of reach for vegans By JAMIE GUMBRECHT MCCLATCHY NEWSPAPERS The trouble with cooking a vegetarian Thanksgiving dinner isn't recipe-hunting or product availability. (Veggie lovers have turned the Internet into their personal cookbook, and many areas are bursting with organic produce and dairy-free milk.) No, the trouble is that you can't beg for mom's advice - at least not my mom's - when your whole-wheat vegan pie crust is crumbling and your soy turkey might still be frozen in the middle. She might sympathize, recalling that first Thanksgiving, when she cooked the giblets inside the turkey or sliced off her thumbnail while chopping sweet potatoes, but she won't know how to get rid of the tofu flecks from your pumpkin pie. And that's nothing compared to your next challenge: persuading people to eat it. There are plenty of defenses: It costs less. Buying a small faux-turkey roast costs less than the big bird people are used to. It takes less time. You don't have to thaw a bird or spend time in the emergency room after your poultry deep-fry turns ugly. Yes, it's more time-consuming than grilling a plate of Boca Burgers, but it's just long enough to let you know you've accomplished a significant culinary task. It's not that different from your usual meal. Most Thanksgiving side dishes are meat-free already, so it's not too hard to adjust to a veggie meal. Cook the stuffing outside the turkey and use vegan butter. Stir vegan sugar into your homemade cranberry sauce. Make gravy with mushrooms and vegetable broth. It's tasty and sometimes even healthy. Many people who go meat-free are conscious of how much protein, sugar and fat is going into their bodies. A vegetarian meal gives you more control; mix a pie crust with whole-grain flour instead of white flour. Cook organic sweet potatoes instead of canned yams. It tastes good. You might never break old meat-eaters of their habits, but if you slip a little slice of fake turkey on their plates with some non-stuffed stuffing and some soy milk mashed potatoes, they might never know the difference. Here are some recipes adapted from traditional Thanksgiving recipes, suggested by local vegetarian potluck lovers and favored at local veggie hot spots. If you really can't cook, consider making a pop-it-in-the-oven soy turkey for veggie potluck with friends. To cook for a veggie Thanksgiving, you might need to make a few extra shopping trips. Some products, such as tofu and soy milk, are available on your local grocery shelves, but others might require a trip to your local food co-op. Generally, products labeled vegetarian don't include meat, but they might use animal products, say, eggs or milk. Vegan products are animal-free. Decide how far you want to go with your meal, and find recipes first. Veggie turkey These vegetarian and vegan turkey substitutes look more like turkey breasts than the big bird found on most Thanksgiving tables. They're not perfect, but the smell, taste and texture are close enough to be enjoyed with stuffing, cranberry sauce and a touch of mushroom gravy. The Quorn roast, perhaps the most realistic turkey takeoff, includes eggs, which means it isn't vegan -Tofurky and UnTurkey roasts are made without animal products. Simply follow the directions on the package, or check out the makers' Web sites for creative prep ideas. Vegan butter We use the word butter loosely. This is a butter- flavored, butter-feeling spread that doesn't contain animal products. Some margarine is vegan, but often its products contain milk derivatives. Look for products labeled vegan, such as Spectrum Spread or Earth Balance. Sweeteners Many sugars are bleached and processed using animal products, so many vegan and vegetarian dishes rely on alternative and natural sweeteners. (Look for them at specialty stores and read labels carefully.) One flavorful sweetener is brown rice syrup, which is less sweet than white sugar. 'Better than bouillon' The flavoring, made by Superior Touch, has less salt than most cubed bouillon or broth and is available in meat bases, or vegan versions of chicken, beef and vegetable. Whole-wheat pastry flour This is a finely ground alternative to white flour for cookies, pancakes and pie crusts. Soy milk Made from soy beans, it can replace dairy milk in recipes. Other dairy alternatives are rice milk and almond milk, but they might affect the texture or flavor differently when used for cooking or baking. Tofu Sometimes called bean curd, it's made of curdled soy milk. Silken tofu, such as the Mori-Nu brand, is a creamy Japanese style better for blending or pureeing in dishes such as pumpkin pie. VEGAN BREAD AND CELERY STUFFING 1-pound loaf of bread, ripped into small chunks 3/4 cup vegan margarine 1 onion, chopped 4 stalks celery, chopped 2 teaspoons poultry seasoning 1/2 teaspoon salt and pepper, to taste 1 cup vegetable broth Air-dry bread pieces for at least two hours. In a sauce pan, melt vegan margarine over medium heat. Add onion and celery, cooking until soft. Add poultry seasoning, salt and pepper. Stir in bread chunks until evenly coated. Moisten with vegetable broth and mix well. Bake in a casserole dish greased with vegan margarine at 350 degrees for 30 to 40 minutes. Makes 8 servings. SWEET POTATOES WITH APPLES AND WALNUTS 4 large sweet potatoes, peeled and diced 2 Granny Smith apples, peeled, cored and diced 1/2 cup brown rice syrup 1/2 cup maple syrup 1/2 cup vegan butter 1 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon ginger 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1 cup chopped walnuts Blanch the sweet potatoes in boiling water for 5 minutes or until slightly tender, but not cooked through. Rinse with cold water and drain thoroughly. Place the sweet potatoes in a large mixing bowl with the apples. In a frying pan, combine remaining ingredients except walnuts. Boil for at least one minute, then add walnuts. Boil for at least another minute. Pour mixture over potatoes and apples and mix well. Bake at 350 degrees for 30 minutes covered and 15 minutes uncovered. Makes 8 servings. 'I CAN'T BELIEVE IT'S VEGAN' MASHED POTATOES 2-1/2 pounds russet potatoes, peeled and cubed 1 cup onion, peeled and diced 2 cups water 1 clove garlic, minced ¼ teaspoon pepper 2 teaspoons "Better Than Bouillon" vegetable mix 2 teaspoons salt 1 cup soy milk 1/2 cup vegan butter In a large pot, boil potato pieces. Drain when soft. In a separate saucepan, combine onion, water, garlic, pepper and Better Than Bouillon. Boil until there is no water left, then empty contents into large pot. Add salt, soy milk and vegan butter to potatoes. Mash or mix to desired consistency, adding more salt, soy milk or butter if needed. Makes six servings. MUSHROOM GRAVY 1/2 cup dried mushrooms or 3/4 cup fresh mushrooms, chopped 1-1/2 tablespoons vegan butter 1 small onion, diced 2 tablespoons whole-wheat pastry flour 1 cup vegetable broth Hydrate dried mushrooms with 1/2 cup boiling water. Cover and let sit for 10 minutes. Melt vegan butter in small saucepan over medium heat. Saute onion. Add flour, stirring constantly until frothy. Add mushrooms, liquid and broth. Cook over medium heat to boil, stirring constantly. Turn down heat and let thicken. Makes six servings. GREEN BEANS WITH FRESH CRANBERRIES 1/2 pound green beans, trimmed and cut on the diagonal 2 tablespoons vegan butter 1 cup cranberries 1 clove garlic, minced 2 tablespoons fresh parsley, chopped 1 tablespoon fresh tarragon, chopped Sea salt and black pepper to taste Boil a pot of water, add the beans and cook for 3 to 4 minutes. Drain the beans in a colander and hold under cold water. Blot the beans with a paper towel to remove excess water. Put the beans in a dry skillet and heat until remaining moisture evaporates. Stir in vegan butter, cranberries, garlic, parsley, tarragon, salt and pepper, and toss to coat. Cook until heated through. Makes 4 servings. WHOLE-WHEAT PIE CRUST 1-1/2 cups whole-wheat pastry flour 1/2 teaspoon salt 2 tablespoons vegan sugar 1/2 cup vegetable oil 2 tablespoons soy milk Pinch of cinnamon Mix dry ingredients in a bowl. Add liquids and mix with a fork. Pat evenly into a 9-inch pie pan. VEGAN PUMPKIN PIE 1 15-ounce can of pureed pumpkin 3/4 cup vegan sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 teaspoon ground allspice 1/2 teaspoon nutmeg 2 to 3 tablespoons cornstarch 1 package of silken, firm tofu, cubed 1 9-inch unbaked vegan pie shell Blend the pumpkin and sugar. Add salt, spices and cornstarch. Add tofu, and mix thoroughly, using electric mixer or blender if necessary. Pour mixture into pie shell. Bake for 15 minutes at 425 degrees. Lower heat to 350 degrees and bake for an hour. Chill and serve. Makes eight servings.

11-15-2006, 11:23 AM	#2
VegeTexan Peaceful Warrior Join Date: Nov 2005 Location: The Heart of Texas Posts: 7,782	Wow, that's great to see that in a Mississippi newspaper, I didn't know they knew what the word vegan meant. And veggie lovers have turned the internet into our personal cookbooks? I thought porn lovers had turned the internet into their personal dirty bookstore. __________________ ACT Radio, my vegan show on National Public Radio

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11-15-2006, 11:38 PM	#4
bluedawg tiny careful adventure fire Join Date: Dec 2004 Location: milwaukee Posts: 14,079	wow. color me impressed! what a great article!

11-16-2006, 06:32 PM	#5
sane-ax_addict not intented for its intended use. Join Date: Jan 2005 Location: Texas Posts: 801	hey, that's nifty!! those sweet potatoes sound great... gotta make that now.