no turkey feast???

[Guest guest]

I make dressing in a casserole dish. Mashed potatoes, salad, vegetarian gravy,

yams, veggie side dishes, hummus and pita chips, pies, cranberry sauce, Quorn

roast and I'm always stuffed.

Donna

Sent via BlackBerry from T-Mobile

 

 

" desertmomma " <desertmomma

 

Tue, 13 Nov 2007 15:35:14

 

no turkey feast???

 

 

what do you eat as a main dish instead of turkey at thanksgiving

dinner? we'll probably have a turkey for meat eaters in the family, but

what do we eat??

[Guest guest]

Tou can buy a Quorn or Tofurkey roast from Whole Foods or Wild Oats. The loaves

in our files are a good alternative too.

Donna

Sent via BlackBerry from T-Mobile

 

 

" Linda Jackson " <lindandy

 

Tue, 13 Nov 2007 09:52:40

To:

Re: no turkey feast???

 

 

Donna, I looked in the recipe files and found a chicken roast ( faux) but

what is the Quorn roast??? that is, what file is it in? or is it?

" Controlling the minor details of your own life will have a ripple effect

to the far reaches of your universe. Big things fall into place if you take

small steps along the way. "

-

<thelilacflower

" Vegetarian Group "

Tuesday, November 13, 2007 1:45 AM

Re: no turkey feast???

 

 

>I make dressing in a casserole dish. Mashed potatoes, salad, vegetarian

>gravy, yams, veggie side dishes, hummus and pita chips, pies, cranberry

>sauce, Quorn roast and I'm always stuffed.

> Donna

> Sent via BlackBerry from T-Mobile

>

>

> " desertmomma " <desertmomma

>

> Tue, 13 Nov 2007 15:35:14

>

> no turkey feast???

>

>

> what do you eat as a main dish instead of turkey at thanksgiving

> dinner? we'll probably have a turkey for meat eaters in the family, but

> what do we eat??

>

>

>

>

>

[Guest guest]

what do you eat as a main dish instead of turkey at thanksgiving

dinner? we'll probably have a turkey for meat eaters in the family, but

what do we eat??

[Guest guest]

I am not a vegetarian but honestly...I could do without the turkey on

thankgiving becaues of all the other yumminess...!

plenty to fill the plate....thanksgiving is the only time we have alot of

different dishes at one time! I take a piece and enjoy it but ...OH MY !

" Controlling the minor details of your own life will have a ripple effect to

the far reaches of your universe. Big things fall into place if you take small

steps along the way. "

-

desertmomma

Tuesday, November 13, 2007 9:35 AM

no turkey feast???

 

 

what do you eat as a main dish instead of turkey at thanksgiving

dinner? we'll probably have a turkey for meat eaters in the family, but

what do we eat??

 

 

 

 

 

 

[Guest guest]

Donna, I looked in the recipe files and found a chicken roast ( faux) but

what is the Quorn roast??? that is, what file is it in? or is it?

" Controlling the minor details of your own life will have a ripple effect

to the far reaches of your universe. Big things fall into place if you take

small steps along the way. "

-

<thelilacflower

" Vegetarian Group "

Tuesday, November 13, 2007 1:45 AM

Re: no turkey feast???

 

 

>I make dressing in a casserole dish. Mashed potatoes, salad, vegetarian

>gravy, yams, veggie side dishes, hummus and pita chips, pies, cranberry

>sauce, Quorn roast and I'm always stuffed.

> Donna

> Sent via BlackBerry from T-Mobile

>

>

> " desertmomma " <desertmomma

>

> Tue, 13 Nov 2007 15:35:14

>

> no turkey feast???

>

>

> what do you eat as a main dish instead of turkey at thanksgiving

> dinner? we'll probably have a turkey for meat eaters in the family, but

> what do we eat??

>

>

>

>

>

[Guest guest]

Thanksgiving is long over in Canada but I have to say that before I became a

vegetarian (20 years ago), I resented the huge chunk of turkey that took over my

plate. I wanted potatoes and stuffing and gravy and all the other veggies. I

didn't really even want dessert. I have all of the same foods now but without

the turkey flavouring and love them.

 

I sure wish we could get Quorn roast in Canada. It's another banned substance.

Go figure that one out.

 

I shop in the US for Quorn products but the line up at the border is way too

long these days with all of the Cdns rushing over to shop with our dollar being

over par. I have heard that people wait over an hour to get through the first

check point and then another hour or so paying tax and/or duty on what they

bought. It's still cheaper to buy across the border, but I do not line up for

anything - even Quorn.

 

I'll be sure to buy lots of Quorn next summer when I'm in England.

(

)

(

__

c\_/ Audrey

 

 

 

 

 

 

[Guest guest]

I always loved the recipe for Harvest Pie from Linda McCartney that was

published in a

late 90's Vegetarian Times issue. It's a method, more than a recipe. It makes a

really

pretty main course.

 

Basically, you buy some puff pastry sheets (2). I used an 10 " long oval

casserole dish

to serve 7 people, so scale the dish to your crowd.

 

Oil your dish. One sheet of puff pastry lines the bottom and sides of the dish.

The

filling is layers of seitan, mushrooms, zucchini, roasted red peppers, broccoli

and

cover with your favourite veggie gravy. Cook the mushrooms, zucchini, and

broccoli

separately ahead of time and season them with your favourite herbs (I like

tarragon and

rosemary in this dish). Cover the dish with the puff pastry, brush the top with

egg

whites and cook in a pre-heated 350 degree oven until top is golden brown and

crispy.

The crust is really pretty if you can do some fancy cut-outs or add a

puff-pastry maple

leaf or two.

 

Anyway, the first year I made this it was a complete disaster because I made my

own

seitan... and it turned out like rubber (I still haven't mastered it!). I've

since

found a really good seitan in Chinatown called " mock duck " .

 

There are lots of options out there.

Happy Thanksgiving

Denise Gontard Cartwright

 

-----

From : desertmomma[desertmomma]

Sent : 11/13/2007 10:35:14 AM

To :

Cc :

Subject : RE: no turkey feast???

 

what do you eat as a main dish instead of turkey at thanksgiving

dinner? we'll probably have a turkey for meat eaters in the family, but

what do we eat??

[Guest guest]

I'm not going as crazy with food as I did last year, since it's taken me the

better part of a year to learn how to do little things like hold a fork and

knife (and walk, and turn over in bed, and wheel, and and and). I'm probably

just going to make our family favorite enchilada bake, fruit salad, crudite

platter with several different dips, Chupa Babi's sweet potato hummus and pita

for snaking during the game, garbanzo and pistachio pate (recipe repeat follows)

chocolate pie, pumpkin pie, pound cake with raspberry sauce and ice cream and

whatever else the family is craving. None of the local grocers carry Quorn

roasts, or I'd probably get one of those. The carnivorous son and grandsons

will be going to the other grandparents place and have flesh then knowing them

they will come back here and eat the rest of the stuff here. Hmmmm, I may have

to add a few things like stuffing because I really REALLY like stuffing, even if

it isn't stuffed in anything and is called

dressing.

 

Here's a repeat of last year's post. I rather like this and haven't made it

the same way twice, so far.

 

Pistachio and Garbanzo Pâté

 

Pistachio and Garbanzo Pâté (worth the time)

 

1 large onion, finely minced

3 to 5 cloves garlic, finely minced (depending on how strong the garlic is)

1 1/2 teaspoons dried basil

1/4 teaspoon ground thyme

1 teaspoon curry powder (your favorite. I use old McCormick's)

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons soy sauce (Or Bulgogi sauce OR Teriyaki sauce or Tamari)

 

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

1 3/4 cups garbanzo flour (Hard to find: see instructions below)

 

 

3 1/2 cups water

1/2 cup shelled, roughly chopped pistachios (they finally sell these shelled)

Garnish: Thinly sliced tomatoes and 4 basil leaves

 

 

Begin by lining a loaf pan with enough plastic wrap to drape over the pan on all

4 sides. Set it aside while preparing the pâté.

 

 

Combine onion, garlic, basil, thyme, curry powder, soy or sauce of choice, salt,

pepper, cumin, olive oil and lemon juice in wok or large skillet. Cook over

high heat for 3 to 5 minutes, stirring very frequently. (If you burn it even

slightly toss the entire mess out, it isn't salvageable.) Turn heat to low.

 

 

Add garbanzo bean flour (will tell below how to make), and stir, adding water a

little at a time, stirring constantly. *wooden spoon is best here* Turn heat up

to medium high and cook, stirring frequently, for 20 to 30 minutes. It is done

when the mixture begins to pull away from the sides of the pan and is like very

thick oatmeal.

 

Stir chopped pistachios into the cooked mixture. (Since it will be served

chilled, it will taste different cold than still hot from the pan, so chill

before tasting and adjust seasonings to your taste.) Spoon mixture into

prepared pan, pressing firmly to get rid of air spaces. Tap pan on counter

several times. Fold excess plastic wrap over pâté. Refrigerate at least

several hours, preferably overnight. (I will make this on Tuesday, hide it in

the back of the refrigerator till Thursday.)

 

To plate up. Unwrap, put plate on top of loaf pan, flip pan and plate, pull off

rest of wrap then you can either make it pretty with thinly sliced tomatoes and

basil leaves and let everyone serve themselves or cut it in the kitchen (a

little less than half an inch thick) and arrange on toasted pita bread, toasted

bagels, whatever. Since some who will be eating with us would take half the

pâté and others would make an unholy mess, I cut it in the kitchen, putting torn

bits of basil and chopped tomato on top. We are not having many guests for

turkeyless day, so I am only making two pâtés. (Unless my grandson Jarod

discovers it in the fridge then I will have to make another.) Makes 8 to 10

slices.

 

To make garbanzo (chick pea flour) or alternate lentil or split pea flour, grind

in coffee mill, food processor, spice mill or flour mill. To make lentil or

split pea flour, it will take about 3/4 of a pound to make 1 3/4 cups flour.

 

Pistachio and Garbanzo Pâté (worth the time)

 

1 large onion, finely minced

3 to 5 cloves garlic, finely minced (depending on how strong the garlic is)

1 1/2 teaspoons dried basil

1/4 teaspoon ground thyme

1 teaspoon curry powder (your favorite. I use old McCormick's)

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons soy sauce (Or Bulgogi sauce OR Teriyaki sauce or Tamari)

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

1 3/4 cups garbanzo flour (Hard to find: see instructions below)

3 1/2 cups water

1/2 cup shelled, roughly chopped pistachios (they finally sell these shelled)

Garnish: Thinly sliced tomatoes and basil leaves. I have also used lemon grass,

sliced black olives and basil leaves to make a large flower on the top. Usually

I don't garnish this, since it doesn't stay on the table very long after

serving.

 

 

Begin by lining a loaf pan with enough plastic wrap to drape over the pan on all

4 sides. Set it aside while preparing the pâté.

 

Combine onion, garlic, basil, thyme, curry powder, soy or sauce of choice, salt,

pepper, cumin, olive oil and lemon juice in wok or large skillet. Cook over high

heat for 3 to 5 minutes, stirring constantly. (If you burn it even slightly toss

the entire mess out, it isn't salvageable.) Turn heat to low.

 

Add garbanzo bean flour (will tell below how to make), and stir, adding water a

little at a time, stirring constantly. *wooden spoon is best here* Turn heat up

to medium high and cook, stirring frequently, for 20 to 30 minutes. It is done

when the mixture begins to pull away from the sides of the pan and is like very

thick oatmeal.

 

Stir chopped pistachios into the cooked mixture. (Since it will be served

chilled, it will taste different cold than still hot from the pan, so chill

before tasting and adjust seasonings to your taste.) Spoon mixture into prepared

pan, pressing firmly to get rid of air spaces. Tap pan on counter several times.

Fold excess plastic wrap over pâté. Refrigerate at least

several hours, preferably overnight.

 

To plate up. Unwrap, put plate on top of loaf pan, flip pan and plate, pull off

rest of wrap then you can either make it pretty with thinly sliced tomatoes and

basil leaves and let everyone serve themselves or cut it in the kitchen (a

little less than half an inch thick) and arrange on toasted pita bread, toasted

bagels, whatever. Makes 8 to 10 slices.

 

To make garbanzo (chick pea flour) or alternate lentil or split pea flour, grind

in coffee mill, food processor, spice mill or flour mill. To make lentil or

split pea flour, it will take about 3/4 of a pound to make 1 3/4 cups flour.

 

desertmomma <desertmomma wrote:

 

 

what do you eat as a main dish instead of turkey at thanksgiving

dinner? we'll probably have a turkey for meat eaters in the family, but

what do we eat??

 

 

 

 

 

 

 

Get easy, one-click access to your favorites. Make your homepage.

 

 

[Guest guest]

Hey Audrey,

 

Where about's are you that the line-ups are that long? I crossed at Ogdensburg,

NY, a

week ago on Saturday and it took a whole 10 minutes, including drive time across

the

bridge. I heard that Brockville/Watertown was pretty busy and Windsor/Detroit

was

insane. I think you just have to avoid the really " popular " crossings and it's

fine.

 

Here's a funny story: My husband was working in Southern Manitoba down by the US

border. There is no fence. There is not gate. There isn't a guard. There's just

a road

with a sign that instructs you to CALL to inform the authorities that you've

crossed

the border. But the phone number on the sign has erroded over time *lol*

 

There are just somethings that were absolutely charming about having the longest

unguarded border on the planet. My husband was at that spot this past September.

It's

still the same. But I'm sure it won't be for long

 

Cheers!

Denise Gontard Cartwright

-----

From : Audrey Z Burrows[quiltbug]

Sent : 11/13/2007 11:14:33 AM

To :

Cc :

Subject : RE: Re: no turkey feast???

 

 

Thanksgiving is long over in Canada but I have to say that before I became a

vegetarian

(20 years ago), I resented the huge chunk of turkey that took over my plate. I

wanted

potatoes and stuffing and gravy and all the other veggies. I didn't really even

want

dessert. I have all of the same foods now but without the turkey flavouring

and love

them.

 

I sure wish we could get Quorn roast in Canada. It's another banned substance.

Go

figure that one out.

 

I shop in the US for Quorn products but the line up at the border is way too

long these

days with all of the Cdns rushing over to shop with our dollar being over par.

I have

heard that people wait over an hour to get through the first check point and

then

another hour or so paying tax and/or duty on what they bought. It's still

cheaper to

buy across the border, but I do not line up for anything - even Quorn.

 

I'll be sure to buy lots of Quorn next summer when I'm in England.

(

)

(

__

c\_/ Audrey

 

 

 

 

 

 

[Guest guest]

I usually stuff portabella mushrooms, but this year I will eat Veat.

Katie

 

desertmomma <desertmomma wrote:

what do you eat as a main dish instead of turkey at thanksgiving

dinner? we'll probably have a turkey for meat eaters in the family, but

what do we eat??

 

 

 

 

 

 

 

Get easy, one-click access to your favorites. Make your homepage.

 

 

[Guest guest]

We go with Quorn Roast all the way. I never liked Toferky. I also love these

holiday meals because it gives us a chance to try new meals and yummies.

 

=^.^= Steph

 

 

 

Be a better pen pal. Text or chat with friends inside Mail. See how.

 

 

[Guest guest]

My daughter and I have a tofurky we slice it in half scoop out the stuffing

and put our own in, close it up and bake it.

 

We also make stuffing, mashed sweet potatoes and since my kids don't really

like green beans we make a broccoli casserole just like the green bean

casserole.

 

However the last couple years we have gone out to eat for Thanksgiving.

 

Gayle

 

 

 

 

 

************************************** See what's new at http://www.aol.com

 

 

 

[Guest guest]

In a message dated 11/13/2007 1:38:01 PM Pacific Standard Time,

jlgfellers writes:

 

 

> I'm making a seitin roast w/ mushroom onion gravy. Everyone else can have

> the turkey.

>

 

Yummm, can I come to your house? My daughter-in-law is serving spiral cut

ham, roast beef and turkey and was INSULTED when I told her I would be bringing

a complete meal vegetarian dish so I will have something to eat other than the

green salad. She even uses lard in her pie crusts so I am taking a chocolate

soy milk pudding (from scratch). The being with family is more important to

me than the food but I will be having a seitin stirfry this weekend with tons

of veggies since I am losing weight and refuse to starve myself.

 

Summer

 

 

**************************************

See what's new at

http://www.aol.com

 

 

 

[Guest guest]

I'm making a seitin roast w/ mushroom onion gravy. Everyone else can have the

turkey.

 

 

 

[Guest guest]

We're having tofurkey, mashed potatoes, homemade rolls, stuffed

butternut squash, pumpkin pudding etc.

 

We'll be going to a potluck vegan feast this coming Sunday that

the " Save Other Species " group at UGA is hosting. Meg's a member of the

group and got us an invitation! I'll be looking forward to seeing what

everyone else brings.

 

Cyndy

[Guest guest]

Lentil or other bean/legume loaves make really good centerpieces in place of

the Turkey.

 

Megan