I made a vegan pumpkin pie once using soy milk instead of the canned evaporated stuff. I didnt tell anyone that I switched it and I was the only one who could tell the difference. It was a little sweeter. Next time I make it (when I find the recipe) I'll use less sugar and that'll fix it. Even my Anti-Soy Father liked the pie & couldnt tell there was something different about it!

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While I can appreciate the author's good intentions, it was really upsetting to see someone with no experience in vegan cooking giving (less than ideal) suggestions on how to prepare vegan dishes, which after all, are the most "green". Baked potatoes? Seriously? Generally, mashed potatoes aren't vegan because of milk and butter. Why not sub with soy/rice milk and margarine (Earth Balance, Soy Garden, Smart Balance, etc).

As for an entree, the easy way out is to get a Tofurky, UnTurkey, Celebration Roast, or one of the many vegan "birds", easily found at Whole Foods, Trader Joes, food co-ops, and many mainstream chains. Or you can make your own main dish, I like to make vegetable potpies w/ mushroom gravy with either a homemade or puff pastry (frozen) crust.

Aside from my vegetarian mother, my entire family eats meat yet they all LOVE the vegan Thanksgiving meals I prepare each year. Here's my menu:

-homemade veggie potpie
-Tofurky roast
-mashed potatoes w/ mushroom gravy
-stuffing
-pumpkin biscuits
-green beans almondine
-baked sweet potatoes w/ brown sugar & pecans
-raw cranberry/orange relish
-tofu pumpkin pie
-pumpkin chocolate chip muffins

Check out www.vegweb.com or www.vegcooking.com for recipes

Cassandra

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Why is there a photo of a turkey in the ‘shades of green’ photo?

We should celebrate local, organic, vegan food. Instead, the photo suggests we should celebrate:

--The killing of sentient creatures and the eating their dead carcasses. The modern factory-farmed turkey lives out its short life in only 3 sq. ft. of floor space. This results in in respiratory diseases, ulcerated feet, blistered breasts, and ammonia-burned eyes. They're loaded with vaccines, sulfonamides, mycins, and tetracyclines. The conditions lead to new diseases, including rhinotracheitis, paramyxovirus 2, and Salmonella enteritidis -- a major new bacterial source of human food poisoning that can cause arthritis, blood disease, impaired immunity, and death.
--Our dependence on foreign oil and world hunger. It requires 2.2 calories of fossil-fuel energy to produce a calorie of plant protein, and it requires 4 calories of plant protein to make 1 calorie of poultry protein. (The ratio for pork is 17:1; for lamb, 50:1; and for beef, a staggering 54:1).
--Pollution. The poultry industry regularly releases concentrations of two- to four-times the suggested limits of ammonia emissions, and farms are responsible for almost 3/4ths the ammonia air pollution in the US.

If you want to celebrate animal cruelty, bird-driven human pandemics, dependence on foreign oil, world hunger, ammonia pollution, inefficient water usage and heart disease, then put a turkey carcass on the table.

I'll

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Also, I am probably biased as a vegan, but people really cannot tell when they are eating vegan baked goods (I bake all the time). I would recommend a vegan pumpkin pie, sweet potato pie with pecan topping or a no bake chocolate peanut butter pie. I also have a really amazing recipe for a raw chocolate pie (the crust is almonds and agave) if you want it.

Peace
*~Mimi*~

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This is my favorite mashed potato recipe, and it's vegan ;)

It's from Sarah Kramer's book How It All Vegan and it is also in her new book Vegan A Go-Go!

Mashed Potatoes with Kale
makes 2 small or 4 large servings

2 medium potatoes, roughly chopped
1 small onion, chopped
2 cloves garlic, minced
1 tbsp oil
1 cup kale (about 2-3 stalks) finely chopped
1/4 cup vegan milk
1 tbsp oil (e.g. flax or hemp) or vegan margarine
t tbsp Braggs or tamari
salt (to taste)
black pepper (to taste)

In a large pot of water on high heat boil the potatoes until they can be easily pierced with a fork. Meanwhile, in a medium sauce pan, saute the onions and garlic in the oil until the onions are translucent. Add the kale and cover with a lid. (I like to add mushrooms at this step too, but that is just me.) Reduce heat to simmer for 5-10 mins until kale becomes soft. Set aside. When potatoes are ready, drain and place them in a large bowl. Add "milk", oil, Braggs, salt and pepper to potatoes and mash. Stir in the kale mixture and mix well.

These are so good and everyone will love them! There is no reason for mom to have to eat a boring baked potato. Or if you think your family wouldn't like kale you can just make mashed potatoes as you regulary would but add Earth Balance for the butter and plain soy milk for the milk and do everything else as you normally would. ;)

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Wow, Jana, you've really got your work cut out for you! It is great how accommodating you are being. Best to you in all the prep and remember to delegate, delegate, delegate!

Have fun!

Love,
Mary

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