If you’re in the U.S., you may already be planning your Thanksgiving menu. You’ll find plenty of great ideas online, including Bryanna’s Meatless Turkey or Chef Chloe’s festive selection of holiday fare. This nut loaf is a delicious homestyle centerpiece that’s easy to make. Serve it with mushroom gravy and roasted veggies. It freezes and reheats well, and makes great sandwiches.
1 cup chopped onion
1 cup finely chopped celery
3/4 cup gluten flour (or bread flour)
2/3 cup chopped Brazil nuts (or walnuts)
2 Tbs. wheat germ
2 cups canned chickpeas, drained
1 cup water
2 Tbs. soy sauce
1 tsp. salt
1/8 tsp. garlic powder
1/2 cup water
parsley (optional - for garnish)
Sauté the onion and celery until tender.
Place in mixing bowl with gluten flour, nuts, and wheat germ; blend next five ingredients together until smooth, then add to mixing bowl.
Rinse blender with last ½ cup water and then add to mixture and mix well.
Spoon into 8"x 8" baking dish lined with baking parchment or sprayed with non-stick spray; bake covered for 45 minutes at 350 degrees.
Uncover and bake 15 minutes more; when cool, turn out onto platter; garnish with roasted vegetables and parsley (if desired) and serve with mushroom gravy.
You can pardon a turkey this year and have something everyone will enjoy! A turkey-free Thanksgiving dinner is more fulfilling and enjoyable than ever before. Look for these fantastic turkey alternatives at your local grocery store or natural foods market:
Tofurky - The Tofurky Roast, brought to you by Turtle Island Foods, is a pre-cooked vegan feast. Made from a tofu-wheat protein blend, Tofurky is known for its incredible texture and flavor. Enhanced with a deliciously moist stuffing, it will far exceed your expectations. Find out more at Tofurky.com!
Celebration Roast - Field Roast has created an amazing veggie stuffed entrée that's perfect for the holidays. Each roast is made by hand, wrapped in a cotton netting, and simmered to perfection. It is complete with a stuffing made of butternut squash, apples, and mushrooms. Visit FieldRoast.com for more info.
Garden Protein - Garden Protein International is the manufacturer of this versatile fresh product. The Veggie Turkey Breast with Wild Rice and Cranberry Stuffing is available at Whole Foods for the holidays. Find out about other products at GardenProtein.com.
Diet & Disease - Eating for Life
America is in the midst of a health crisis: the leading cause of death is heart disease, two-thirds of the nation’s adults are obese and increasing proportions of children are being diagnosed with Type II diabetes. Professor of nutritional science, T. Colin Campbell advocates that the healing process must begin with a fork and knife at dinner tables.
Campbell believes that a “western diet,” which is high in animal protein, leads to the development of affluent diseases. He stumbled upon this conclusion early during his career in the Philippines while investigating the unusual development of liver cancer in young children. Normally, liver cancer occurs in middle-aged to older people, and it occurs only rarely in children. However, these children were experiencing third-degree malnutrition, and were not getting enough calories or high quality protein. The majority of their protein came solely from animal sources. After further research, Campbell drew a link between certain types of cancer and the consumption of animal protein.
From these and many other experiences, Campbell advises this: stick to a plant-based diet of beans, legumes vegetables and fruits, and abstain from animal products, including meat and dairy.
Elizabeth Petty was propelled into the world of raw eating when she was diagnosed with breast cancer in 2009. After much time spent contemplating the disease and hours of research, she chose an integrative approach to medicine. She explains, “I immersed myself into the extraordinary lives of those who healed themselves naturally. Through positive thinking, we can change our cellular structure, and with that comes the ability to heal ourselves naturally through diet, exercise, and laughter. I discovered that eating raw can be healthy and delicious. Combining this diet with the daily practice of yoga, I feel now better than I have felt in years.”
With her newfound joy and energy, Elizabeth was compelled to merge her lifestyle with her career. Having spent 25 years in the food industry, it seemed only natural to open a raw-vegan restaurant. Located in Washington, DC, her restaurant is called Elizabeth’s Gone Raw and offers a delicious variety of raw, natural meals.