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Tagged : thanksgiving

Vegetarian Thanksgiving: Kale-squash-pasta-faux sausage casserole

November 16th, 2013

Love kale, squash and veggie sausage? Add pasta and this antioxidant-rich casserole becomes a comfort food that’s still this side of healthy.

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Picky, Healthy Pumpkin Bread

October 30th, 2013

Bring on the pumpkins. We’re ready for a boost of beta carotene, and we’d like that in a sweet bread. This Picky Pumpkin Bread recipe also comes with a dash of extra Omega 3s and it’s vegan.

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Eco-Thanksgiving, what to eat, what not to eat. Part 1: The turkey

November 16th, 2012

Another Thanksgiving is upon us, and so too, the endless quibbling about the gobbler, and other food matters.

Does the big meal require a big roast beast? That is one central question. But not the only one. In today’s foodie world, navigating the eco opportunities of both the carnivorous and vegan/vegetarian pathways to celebrating this most traditional of holidays is an adventure that could leave you scratching your head in the pantry instead of chopping celery at 7 a.m., as you must if dinner is to be ready by 2 p.m..

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Avoid the stuffing: How to carve up Thanksgiving calories

November 16th, 2011

Adults can avoid holiday weight gain by learning how to choose healthier food portions using Thanksgiving serving size guidelines from The University of Texas MD Anderson Cancer Center.

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A no-Turkey Thanksgiving, no kidding

November 15th, 2010

Our friends in vegan-land issue a call every year about this time asking people to consider celebrating the holidays without eating animals.

(For those of you already looking for turkey substitutes and other veggie friendly recipes, you can jump off right now to Gentle Thanksgiving, where they’ve got a recipe for juicy, tofu-based stuffed Not-A-Turkey.)

We recognize that some people might find this call to action needless, strange, even an affront to their position atop the food chain. That is certainly understandable considering that the Thanksgiving turkey and the Christmas ham (or brisket or pork loin roast) are a big part of the American holidays. Other events that fall around this time, like Hanukkah and Kwanzaa, also have their meat components, kosher or otherwise. Having meat is usually part of the repast.

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Six things to know before you pick your turkey

November 3rd, 2010

This Thanksgiving you’ll be confronted with dozens of claims and selling points about turkeys.
Most of these labels have some specific meaning. But it’s not always what you think. A “USDA certified Organic,” turkey, for instance, has been raised and processed according to reams of enforceable rules. Producers earn the Organic certification by meeting government requirements for how their livestock is fed, kept and processed.

But even though Organic turkeys must be fed organic grains and be allowed “exercise, (and) freedom of movement” — that doesn’t mean they had a fairytale existence. Organic doesn’t equate to “humane.” These birds may have never seen much sunlight or foraged for food like their ancestors.

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Myra Goodman’s Pumpkin and Winter Squash Pie

November 18th, 2009

I look forward to seasonal food this time of year for many reasons, and the amazing flavor of winter squash is a big part of what I love about food in this season. I always choose organic winter squashes because they are grown in a way that protects the environment, but also because non-organic squashes are often treated with a petroleum-based fungicidal wax to extend shelf-life. These waxes are really difficult to remove and are absorbed into the squash’s otherwise delicious flesh — Myra Goodman

Transform the traditional pumpkin pie into something nice and natural Photo by Denise Kappa Dreamstime_com

Transform the traditional pumpkin pie into something nice and natural Photo by Denise Kappa Dreamstime_com

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Choose organic, heirloom or pastured turkeys for Thanksgiving

November 10th, 2009

National Turkey FederationWhen we think about Thanksgiving, we think about Plymouth, Pilgrims, and of course turkey. What would Thanksgiving be without a turkey? For the longest time when it comes to food, we’ve gone by the notion that bigger is better. The bigger the turkey, the better it will taste. Unfortunately this process of thinking led to the inhumane treatment of animals and use of growth hormones, in order to turn a quick profit and satisfy customers.

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Five vegetarian entrees for the Thanksgiving table

October 10th, 2008

By Barbara Kessler
Green Right Now

The Thanksgiving feast. It evokes such fond food memories. Even vegetarians and vegans are often pleased with the variety of veggie sides that cover their plate on this commemoration. (Not to mention the pumpkin or pecan pie that precedes the well-deserved, holiday nap.)

Still, this is a meal firmly and conspicuously arranged around a meat. Vegetarians aren’t necessarily getting a well-rounded dinner. Not to carb about it. Chances are they like whipped potatoes as much as the next person. But there’s a lot more a home chef can do to accommodate non-meat diners at the holidays by simply putting a veggie dish on the table that packs more heft, and a little more protein (not that we want to resurrect any debates over protein at this time).

So to accommodate the vegetarians and/or vegans at your holiday buffet, here are five hearty, seasonal dishes that rely on locally grown veggies gathered from real chefs around the country. (The first four are vegan.)

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Don’t run afoul on Thanksgiving, buy humanely raised, veg-fed turkeys

October 8th, 2008

By Barbara Kessler
If you’re planning a traditional Thanksgiving, you’ll be needing a bird. This year, organic and pastured turkeys are more available than ever. Check your local grocery now, and get on a list if need be.

Here are some places to look for a turkey that’s been raised on organic feed, and allowed a more humane existence.

  • Local Harvest — If you’re into local heirloom turkeys or other pedigree varieties you may already be too late! But don’t beat yourself up over it, local farmers in Texas have told us that many connoisseurs place their orders months ahead of time. Still, there’s a flock of healthier birds waiting.

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Thinking turkey: Don’t panic, there’s still time to order organic

October 29th, 2007

By Shermakaye Bass
Green Right Now

Less than a decade ago, it seems, a turkey was a turkey was a turkey: Nothing fancy, usually frozen, invariably fuller breasted than the turkeys of old. Relatively few consumers concerned themselves with how much freedom the foul had or what sort of feed it was getting. Only the rarified gourmand had even heard of a “heritage” or “heirloom” turkey; and the trend of finding a local farm to choose one’s own bird wasn’t even an option for most people.narragansett-turkey.jpeg

That was 10 years ago. Things change. For one thing, the “fresh” bird has trumped the frozen bird ( “fresh” meaning the bird has never been frozen, even though it might have been deep-chilled at a temperature of 26 degrees Fahrenheit and feel slightly frozen).

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