"I've noticed that quite a lot of people who are prominent in the animal liberation movement are Jews. Maybe we are simply not prepared to see the powerful hurting the weak." --Peter Singer (Author, Animal Liberation)


Veg Thanksgiving: Really, Why Not?

For years, products like Tofurky and Unturkey have been on the market with varying levels of appeal. This year, there's a brand-new product: Garden Protein (which makes the mock meat used in Morningstar Farms' Meal Starters Chik'n and Steak strips) has come up with an out-of-this-world Veggie Turkey Breast With Wild Rice and Cranberry Stuffing. It's hands-down the best vegetarian turkey product on the market, and it's one of the best mock meats I've ever had in terms of both taste and texture. Make sure you check it out, for Thanksgiving and beyond.

Not only is it easier than ever to celebrate a vegetarian Thanksgiving, it's also more important than ever before. Earlier this year, PETA conducted its first-ever investigation of a turkey slaughterhouse. The appalling abuses documented at a Butterball slaughterhouse that slaughters 50,000 birds each day beg us to leave turkeys off our tables this holiday. Slaughterhouse workers were seen stomping on and punching live birds and slamming them against walls. One worker stepped on a turkey's head until her skull exploded, one caused a turkey's spine to pop out by slamming her against a metal handrail, and another inserted his finger into a bird's vagina. These sickening abuses were not isolated incidents: They're par for the course in poultry slaughterhouses, as previous PETA undercover investigations have shown. For more information, please visit ButterballCruelty.com.

When we're giving thanks this holiday, it seems a lot more appropriate to do so without the guilt of supporting the horrible abuses of the turkey industry--especially when easy and tasty alternatives to turkey flesh are readily available.


  • At 11/20/2006 8:51 AM, Anonymous Anonymous said…

    Any recipes for faux-Turkey that aren't dependent on packaged food that isn't available in Europe or outside of the US?

  • At 11/25/2006 4:01 AM, Blogger Jack Steiner said…

    Sorry, I am still a happy carnivore.

  • At 11/28/2006 9:11 PM, Anonymous Anonymous said…

    I've got a homemade tofurkey recipe for ya!

    The recipe is for two blocks of FIRM tofu. Double the recipe to feed more people. This is really simple to make, but takes a few days of simple preparation.

    1) Freeze the tofu. This changes the consistency to be more chewy.
    2) Thaw the tofu.
    3) Squeeze the excess water out and place snuggly in a cozy dish to bake it in.
    4) Time to marinate. Mix 2 tbsp of soy sauce, 1 tbsp of toasted sesame oil, 1 tbsp of dry sherry, and 2 tbsp of water. Sprinkle pepper over the tofu (I don’t have a measurement…just enough but not too much...not that that helps you!) and then pour the marinade over the tofu.
    5) Cover and put in fridge overnight.
    6) I add extra marinade before I bake it. Half the above measurement, so I mix 3 tsp of soy sauce, 1 ½ tsp of sesame oil, etc.
    7) Pre-heat the oven (or toaster oven…when I make just 2 bricks I put it in a loaf pan which fits in my toaster oven) to 350.
    8) Pour over the extra marinade and bake for 90 min.
    9) Each half hour or so baste the tofu. After an hour I like to flip the bricks over, ‘cause otherwise they tend to stick to the bottom. Be careful, though, that it doesn’t fall apart when you flip it!
    10) After 90 minutes I like to place on a plate and stick in the freezer for an hour or so. It’ll still be tofu-ey for a while, but after it finally cools it’ll have more of a turkey-like consistency.


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