Turkey may always rule Thanksgiving, but dishes like cranberry chutney and nut loaf with vegan gravy aren't bad substitutes for those who don't dine on flesh (or anything from animals). (Joe Torok/City Pulse)
With change in the air and fall winds blowing, you might be wondering what you can do to make a difference this holiday season. To tweak a familiar saying, the way to humanity’s heart may just be through its stomach.
Conscious eating habits, such as buying local or organic foods, are on the rise, as people look for ways to take better care of themselves and the planet. But perhaps one the most drastic steps an omnivore could take to reduce her carbon footprint (as well as agriculture-related animal cruelty) would be to go vegan. Vegans consume no animal products whatsoever (no meat, eggs, dairy, etc.), and raw food vegans (which means no cooking either) take their culinary commitment one step further.
Miko Fossum, raw food chef and owner of Lansing’s Magdalena's Tea House, is an advocate of the vegan diet who sees reformed eating habits as the most important step we can take to change our world for the better. "Delicately, I would remind us we're talking about the survival of our species," she says.
A 2006 United Nations study found that the worldwide practice of cattle rearing alone contributes more green house gasses to the atmosphere than transportation. That's not to mention the land and water degradation also associated with modern farming.
"Sadly, very few people I know take this seriously," Fossum says. "The cost of a hamburger today in no way reflects the true cost of a burger."
So in the spirit of change, as the eating season approaches via Thanksgiving and subsequent holidays, going meatless might be the best way to say “thank you” to the Earth. And it's not terribly difficult. Fossum has celebrated Thanksgiving without meat for more than a decade, and she has recently incorporated more raw food into the feast. She shared a few recipes, and I, as a committed flexitarian who works to avoid meat and animal products as much as possible, took to the kitchen to see how tough vegan and raw cooking might be for a novice.
First, the ingredients. Nearly every item (or an appropriate substitute) for these dishes is available at the supermarket. Nutritional yeast flakes, found at any health food store, was the only ingredient I couldn't find at a typical grocery. The flakes contain a full spectrum of amino acids and provide plenty of protein.
For the main course, I prepared a holiday nut loaf. With many of the same ingredients as traditional stuffing, the loaf combines sautéed aromatics, nuts, breadcrumbs, egg replacer and herbs (sage, thyme, etc.). The mixture is combined well, put into a baking dish (I used a bread pan) and baked at 350 degrees for 20 to 30 minutes. This meat substitute is delicious, and if a touch of meatiness is desired, try adding half a cup of mushrooms. Sure, it's not turkey, but the savory flavor certainly makes it a comfort food.
As for animal free gravy, toast a half-cup of wheat flour over medium heat, then add the same amount of nutritional yeast flakes and a quarter cup of olive oil and cook a little longer. Then gradually add water for desired consistency and finish it with a tablespoon of tamari, a specialty soy sauce. Tamari can be a bit pricey for a single meal, so I substituted regular soy sauce. The gravy doesn't exactly match the flavor and consistency of traditional ingredients, but sopping it up with slices of nut loaf sure was satisfying.
For dessert I put together a raw pumpkin pie, using crushed almonds and agave nectar for the crust, and I easily made some delicious vegan almond nutnog (forget the eggnog) as well. The raw pie maintained much of the flavor of a cooked pie, with a noticeably creamier texture, all complemented by the almost crust.
Make your own vegan feast. Click on RECIPES.
Conscious eating habits, such as buying local or organic foods, are on the rise, as people look for ways to take better care of themselves and the planet. But perhaps one the most drastic steps an omnivore could take to reduce her carbon footprint (as well as agriculture-related animal cruelty) would be to go vegan. Vegans consume no animal products whatsoever (no meat, eggs, dairy, etc.), and raw food vegans (which means no cooking either) take their culinary commitment one step further.
Miko Fossum, raw food chef and owner of Lansing’s Magdalena's Tea House, is an advocate of the vegan diet who sees reformed eating habits as the most important step we can take to change our world for the better. "Delicately, I would remind us we're talking about the survival of our species," she says.
A 2006 United Nations study found that the worldwide practice of cattle rearing alone contributes more green house gasses to the atmosphere than transportation. That's not to mention the land and water degradation also associated with modern farming.
"Sadly, very few people I know take this seriously," Fossum says. "The cost of a hamburger today in no way reflects the true cost of a burger."
So in the spirit of change, as the eating season approaches via Thanksgiving and subsequent holidays, going meatless might be the best way to say “thank you” to the Earth. And it's not terribly difficult. Fossum has celebrated Thanksgiving without meat for more than a decade, and she has recently incorporated more raw food into the feast. She shared a few recipes, and I, as a committed flexitarian who works to avoid meat and animal products as much as possible, took to the kitchen to see how tough vegan and raw cooking might be for a novice.
First, the ingredients. Nearly every item (or an appropriate substitute) for these dishes is available at the supermarket. Nutritional yeast flakes, found at any health food store, was the only ingredient I couldn't find at a typical grocery. The flakes contain a full spectrum of amino acids and provide plenty of protein.
For the main course, I prepared a holiday nut loaf. With many of the same ingredients as traditional stuffing, the loaf combines sautéed aromatics, nuts, breadcrumbs, egg replacer and herbs (sage, thyme, etc.). The mixture is combined well, put into a baking dish (I used a bread pan) and baked at 350 degrees for 20 to 30 minutes. This meat substitute is delicious, and if a touch of meatiness is desired, try adding half a cup of mushrooms. Sure, it's not turkey, but the savory flavor certainly makes it a comfort food.
As for animal free gravy, toast a half-cup of wheat flour over medium heat, then add the same amount of nutritional yeast flakes and a quarter cup of olive oil and cook a little longer. Then gradually add water for desired consistency and finish it with a tablespoon of tamari, a specialty soy sauce. Tamari can be a bit pricey for a single meal, so I substituted regular soy sauce. The gravy doesn't exactly match the flavor and consistency of traditional ingredients, but sopping it up with slices of nut loaf sure was satisfying.
For dessert I put together a raw pumpkin pie, using crushed almonds and agave nectar for the crust, and I easily made some delicious vegan almond nutnog (forget the eggnog) as well. The raw pie maintained much of the flavor of a cooked pie, with a noticeably creamier texture, all complemented by the almost crust.
Make your own vegan feast. Click on RECIPES.
