No Turkey, No Problem
This Thursday, between the heaping bowls of steaming stuffing, green bean casserole, sweet potatoes, cranberry relish and pumpkin pie, will preside the star of the typical Thanksgiving table: the turkey.
That is, unless the chef or dinner guests are among the nation's more than 7 million vegetarians.
But before Tofurkeys go flying off store shelves, be aware that a meatless Thanksgiving does not require strange, tasteless or even unidentifiable food, according to Rebecca Allan, who taught a recent class on the subject through Butler County Community College.
"You don't have to eat Tofurkey if you don't want to," said Allen about the processed food containing wheat gluten, tofu and beans.
Many vegetarians prefer more natural options, incorporating fresh fruits and vegetables, grains and beans, she added.
Allan of Zelienople became a vegetarian more than four years ago after immersing herself in yoga and its philosophies.
Ahimsa, Sanskrit for non-violence, is the notion that slaughtered animals know they are being killed and release stress hormones and fear into their bodies, which carnivores then consume, Allan said.
Health reasons also guide Allan's decision.
"I've always tried to cook healthy," she said. "By not eating meat, you can really reduce your cholesterol" as well as menopausal symptoms, she added.
And more and more people could turn to vegetarianism to avoid the rising cost of meat, she said.
Joanie Chappel and Andrea Steigerwald both followed their daughters into vegetarian lifestyles.Chappel of Butler said her daughter, Erin, has avoided meat off and on for about a dozen years."I had to learn all about that because I joined her" in becoming vegetarian, Chappel said.While the family is used to making everything from beans and soy foods, she said preparing a traditional Thanksgiving remains a challenge.Steigerwald of Evans City said her daughter, Jessica, became a vegetarian about five years ago.That inspired Steigerwald to start eating healthier and then switch to organic foods. Cutting meat out of her diet was the next logical step, she said.Steigerwald also recently learned she has celiac disease, which damages the small intestine and interferes with absorption of nutrients from food. People with the disease cannot tolerate gluten, a protein in wheat, rye and barley."I love Thanksgiving, and I love the traditions, but I'm looking for something new," she said.That new take on the old holiday does not mean prepared or prepackaged faux meats like the Tofurkey.Nor do meat-eaters have to make pounds of extra stuffing for vegetarian guests.
As a vegetarian guest at Thanksgiving, the focus becomes avoiding turkey, gravy, sausage stuffing and the like, not panicking over what will remain, she said.At holiday meals, Heather Hurley said she usually eats all the side dishes and does not miss the turkey.Hurley of Mars has been a vegetarian for 15 years, after reading how animals are slaughtered when she was 20 years old.Hurley said her family has always been supportive of her and ensures some dishes meet her diet. They also are adventurous enough to try things she prepares, she added."Vegetarians can handle their own thing, it's other people's perceptions of what vegetarian is" that cause problems, Allan said."People don't get it. They think, 'Just this one day you can eat it,' but you can't," she said.Ray McCarthy of Connoquenessing has been a vegetarian for 15 years.The decision was initially for health reasons, he said.However, on Thanksgivings past, his family of four basically prepared three different meals to satisfy three different diets."My son is a die-hard meat and potatoes guy," he said, adding that his daughter is at the opposite end of the spectrum as a strict vegan, eating no meat, dairy or animal by-products.McCarthy and his wife are vegetarians.
Along with the turkey, the McCarthys dished up two types of mashed potatoes, one with milk and one without. Likewise, the stuffing, dressing and other side dishes were duplicated to fit into vegetarian or vegan diets.At one time, tofu was the only meat alternative widely available, McCarthy said. But vegetarianism has come a long way in the past 15 years.Without a turkey substitute or main focus of the meal, a vegetarian Thanksgiving revolves around a variety of different dishes to sample, Allan said.More adventurous cooks also use seitan, a faux meat product texturally similar to turkey when prepared with gravy, Allan said.People prejudge vegetarians and assume meatless dishes taste like cardboard or that tofu is all texture and no taste, she said."If they think there's tofu in it, it's like the plague," she said.Tofu does make its way into some dishes, but others revolve around beans and grains like quinoa, a seed high in protein, fiber and other essential nutrients, and dairy products to provide protein.With all the spices vegetarians use, Allan said many nonvegetarians would not pass a blind taste test."Give another recipe a try and see what you think," she said. "You might be surprised."
1 pound tempeh¼ to ½ cup extra virgin olive oil or unrefined sesame oil2 to 3 cups water or stock1 to 2 tablespoons miso or sea salt to taste1 tablespoon prepared mustard1 large onion, chopped½ pound mushrooms, washed and sliced½ teaspoon sage½ teaspoon thyme½ teaspoon marjoram¼ teaspoon rosemary2 tablespoons kuzu or arrowrootCut the tempeh into thin, bite-sized triangles. Heat oil in a heavy pan. Fry tempeh until golden brown and drain on paper towels.Place fried tempeh in a saucepan. Add onion and mushrooms to the tempeh. Mix water, miso, mustard and herbs and pour over the tempeh. Bring to a boil then lower heat and simmer for 20 to 30 minutes. When the tempeh is tender, dissolve the kuzu in ¼ cup cool water. Pour into the tempeh mixture and stir until sauce thickens. Adjust the seasonings to taste. Turn off heat and cover. Reheat slowly when ready to serve. Makes 4 to 6 servings.
1 tablespoon plus 1 teaspoon olive oil2 medium onions, diced12 ounce package seitan4 medium cloves garlic, minced4 large stalks celery, diced1 medium green bell pepper, diced10 ounce button or cremini mushrooms, chopped (3 cups)2 tablespoons chopped fresh sage1 tablespoon chopped fresh rosemary1 teaspoon salt¼ teaspoon freshly ground pepper½ cup chopped fresh parsley4 cups crumbled cornbread stuffing base2 teaspoons tamari or soy sauce, or to taste2 teaspoon umeboshi vinegar, or to taste½ cup vegetable broth, or as neededIn large skillet, heat oil over medium heat. Add onions and cook, stirring often, until translucent, about 10 minutes. Add seitan and cook 2 minutes. Stir in garlic, celery, bell pepper, mushrooms, sage, rosemary, salt and pepper and cook, stirring occasionally, for 10 minutes. Stir in parsley and remove pan from heat.In large bowl, combine cooked vegetables, cornbread, tamari and vinegar and mix well. Stir in enough broth so stuffing is moist enough to hold together when pressed but not soggy. Adjust seasoning to taste with tamari, vinegar, salt and pepper. Stuff vegetable of choice and bake or serve as a side dish.
2 bags or boxes of fresh cranberries8 apples, cored but not peeledAgave syrupCook cranberries and apples together until soft. Put all of the cooked fruit through a food mill or sieve. Add agave syrup to taste. Put in serving dish and refrigerate.
2 medium-sized eggplants, sliced6 tablespoons olive oil½ cup brown rice2 cups raw cashew pieces, coarsely chopped1 medium-sized onion, chopped (about 1Z\x cups)2 cloves garlic, minced (about 2 teaspoons)3 large tomatoes6 slices rye bread, toasted and crushed into crumbs½ cup vegetable broth2 teaspoons brewer's yeast½ teaspoon dried basil½ teaspoon dried thyme½ teaspoon fresh lemon juicePreheat oven to a broil. Brush eggplant slices with 2 tablespoons oil and sprinkle with salt and pepper to taste. Place on baking sheet coated with cooking spray and broil 5 to 7 minutes. Turn eggplant slices and broil 5 minutes more or until slices are tender and light brown. Set aside and reduce oven to 350 degrees.Cook rice according to package directions and set aside. Meanwhile, heat remaining 4 tablespoons oil in large skillet over medium heat. Sauté cashews, onion and garlic in oil 5 to 7 minutes or until onion is softened and browned. Chop one tomato and add to skillet. Cook 3 minutes more.Transfer cashew mixture to large bowl. Stir in cooked rice, bread crumbs, broth, brewer's yeast, basil, thyme and lemon juice. Season to taste with salt and pepper.Coat a 9-by-13-inch oval baking dish with cooking spray. Line bottom of dish with half of broiled eggplant slices. Spoon in cashew mixture. Top with remaining eggplant slices. Slice remaining 2 tomatoes and layer down center of casserole to form a broad, bright red stripe.Bake 40 to 45 minutes or until top is browned and filling is hot. Serve immediately. Serve with cranberry sauce and gravy for a traditional experience.
1 medium butternut squash, peeled, seeded and cut into 1-inch cubes1 red onion, diced2 heads garlic, peeledGrated zest of 1 lemonExtra virgin olive oilSea saltBalsamic vinegar3 to 4 sprigs fresh basil, leaves removed and shreddedPreheat oven to 375 degrees.Arrange squash and onion in large baking dish. Avoid overlapping pieces. Distribute garlic cloves all through the dish. Sprinkle with lemon zest over top. Drizzle generously with olive oil then sprinkle with salt and balsamic vinegar.Cover tightly with foil and bake for 45 minutes.Remove cover and return to oven for 7 to 10 minutes until vegetables begin to brown.Remove from oven and gently toss with basil. Serve hot.Makes 4 to 6 servings.
