October’s Recipe of the Month: Word to the Bird

Oh Thanksgiving, that wonderfully delicious day signifying the things we’re most appreciative of. For some it’s a day of rest, for others its slaving away in the kitchen. Many will gather with family and friends or watch football on the couch and cuddle up to a slice of pumpkin pie. For most, there’s going to be a turkey involved someway, somehow but for the rest, well… not so much. If you find yourself in the “not so much” category or have someone in your life who is the “not so much” type and you’d like to help them feel included at the table (and perhaps more thankful for tofu than they had imagined) then consider some of these alternatives to the turkey feast:

There’s a wonderful little loaf available in most health food stores known as Tofurky. This completely vegan and kosher-certified tofu roast comes stuffed with mushrooms, herbs and wild rice, has half the calories and definitely requires half the cleanup of a regular gobbler. You can make tofurky chili, tagine or even bbq it. For a more traditional holiday meal, prepare the roast as instructed, pile on the cranberries, dole out the mashed potatoes and brussel sprouts and slather on that gravy.

TOASTY BROWN GRAVY
(Makes approximately 1 cup or 8 servings)
Recipe from Vegan Meals for 1 or 2, by Nancy Berkoff
This is a fast and easy gravy sure to knock your tofurky’s socks off

1/4 cup flour
1/2 cup nutritional yeast (for example, Red Star Vegetarian Support Formula)
1/3 cup oil or melted vegan margarine
2 teaspoons soy sauce
1/2 teaspoon black pepper
Hot water as needed

In a small frying pan, toast flour and yeast over high heat until mixture starts to brown and develops a toasty aroma (approximately 4 minutes). Stirring vigorously, add the oil, soy sauce, and pepper to make a smooth paste. Slowly add water, stirring, until you arrive at the gravy consistency you like. Cook for 2 minutes or until thoroughly heated. Serve hot.

If meat’s your beat this Thanksgiving, look for certified organic, local turkeys. The absence of hormones and additives usually lends to a better tasting bird. Be cautious of the label “free range” which has unfortunately come to mean very little these days. If you buy free range at least know your dollars are making a statement that you want better food. When cooking a traditional bird, consider deep frying as a more efficient alternative to having the oven on all day. If you’re experiencing a chilly fall, keep the oven open once the food is finished to maximize the heat and toast up the kitchen.

For turkey lovers (whether you eat them or not) consider rescuing one of these fine feathered friends at www.adoptaturkey.org – they’ll be oh so thankful.

Greenissexy would like to take this opportunity to thank all the vegetarians out there in the world. Though its not a lifestyle choice for everyone, going all veggie or even lessening your meat intake by just a little can lighten your global footprint significantly. Check out our where’s the beef? tip to learn more.