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Farm Animal Rights Movement
November 14, 2011




Serving Size 1 slice -
Makes 2 pies (12 servings)

Amount Per Serving
Calories 348
From fat 108
 
% Daily Value*
Total Fat 12g
18%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 324mg
14%
Total Carbohydrate 55g
19%
Dietary Fiber 6g
26%
Sugars 3g
Protein 9g

Vitamin A 51%
Vitamin C 30%
Calcium 7%
Iron 17%
 

* % Values are based on a 2,000 calorie diet
Hearty Holiday Pot Pies


It's time to start planning your Thanksgiving menu! And there’s no better way to give thanks than preparing compassionate, nutritious dishes that are good for your family and the animals! These pot pies make great centerpieces, or you can enjoy them alongside a store-bought turkey-alternative.


Ingredients:


8 medium potatoes
2 Tbs. extra-virgin olive oil
1 large onion, quartered & finely chopped
3 cups diced vegetables of your choice*
2 Tbs. unbleached white flour
1 cup vegetable stock (homemade or store bought)
1/4 cup nutritional yeast (optional; find out more here)
1 1/2 Tbs. all-purpose seasoning blend
1 tsp. dried thyme
1/4 cup minced fresh parsley
salt & freshly ground pepper (to taste)
2 prepared whole grain 9-inch pie crusts
1 cup fine whole grain bread crumbs
paprika (for topping)

* Choose 3 or 4 from among cauliflower, broccoli, carrots, leeks, peas, corn kernels, zucchini, yellow squash, mushrooms, kale, etc.

Directions:

  1. Cook or microwave the potatoes in their skins until done; when cool enough to handle, peel them; dice four and mash the other four coarsely; set aside until needed.
  2. Heat the oil in a large skillet; add the onion and sauté over medium heat until golden.
  3. Add the vegetables of your choice, layering quicker-cooking vegetables like peas, corn, and zucchini over longer cooking ones like cauliflower, broccoli, and leeks; add a bit of water; cover and cook until tender but not overdone, about 5 minutes.
  4. Sprinkle flour into the skillet, then pour in stock; add the optional nutritional yeast; cook for a minute or two, stirring constantly until the liquid thickens.
  5. Stir in both the diced and mashed potatoes; heat through gently.
  6. Stir in the seasoning blend, thyme, and parsley; season with salt and pepper.
  7. Pour the mixture into the pie crust and pat in; sprinkle the bread crumbs evenly over each pie, then top with a sprinkling of paprika.
  8. Bake at 350º F for 35 to 40 minutes, or until the crust is golden; let the pies stand at room temperature for 10 minutes or so, then cut into wedges and serve.

This recipe is courtesty of Nava Atlas, author of many well-known vegan cookbooks.
Check out more of her great recipes at
www.VegKitchen.com!




Alternatives to Turkey


Think you'll be missing something without a turkey on your Thanksgiving dinner table? Guess again! With so many great products on the market, a compassionate celebration is easier than ever. Look for these fantastic products at your local grocery store or natural foods market:

Tofurky - The Tofurky Roast is a pre-cooked vegan feast. Made from a tofu-wheat protein blend enhanced with a moist stuffing, it's known for its incredible texture and flavor. Find out more at Tofurky.com!

Field Roast - An amazing holiday entrée, each Celebration Roast is made by hand, wrapped in a cotton netting, and simmered to perfection. It's complete with a stuffing made of squash, apples, and mushrooms. Visit FieldRoast.com.

Gardein - Well-known for amazing meat alternatives, Gardein makes a Veggie Turkey Breast with stuffing that's available in the deli section at Whole Foods for the holidays. Find out about other products at Gardein.com.




Recent Turkey Recall

In the past two months, meat giant Cargill has recalled more than 36 million pounds of turkey prompted after a random sample collected by the USDA tested positive for the Salmonella Heidelberg strain that sickened more than 100 people in 31 states earlier this year. Twenty-seven people were hospitalized and one person died.

Following that recall, their Springdale plant was cleaned and was reopened; however, some authorities remained skeptical. Epidemiologist Bill Keene was sufficiently concerned that he bought 15 packages of Cargill ground turkey in the Portland area and had them tested. Six packages tested positive for Salmonella, confirming his suspicions that contaminated ground turkey remained on the market.

The Centers for Disease Control & Prevention estimates that for every illness reported in such outbreaks, more than 30 cases go unreported, meaning that more than 2,000 people may have been sickened over the five months that the Cargill meat was being sold.

To read the full article, click here and check out other meat recalls here.



Plan a Gentle Thanksgiving

Bring compassion to the table this Thanksgiving! Observe a Gentle Thanksgiving and join millions of caring people across the U.S. by enjoying a turkey-free meal. Gentle Thanksgiving is an annual campaign that provides an opportunity to explore delicious alternatives to turkey and demonstrate the benefits of vegan eating to family, friends, and neighbors.

Start planning your menu now! For ideas and recipes, check out Gentle Thanksgiving recipes.

Help spread the word and inspire others! Request free handouts and give them to your friends, family, co-workers, and neighbors. Each handout gives interesting turkey facts and offers a free Vegan Starter Guide. If you'd like to do something more, So Delicious is offering us free samples of their Coconut Nog that you can distribute to co-workers or at an outreach event -- download the form to request product samples!

Celebrate life and make a difference during the holidays... for you, your family, and turkeys!

For recipes and more, visit www.GentleThanksgiving.org!


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Thanks for reading this week's issue of Meatout Mondays! Share the veggie love with your friends and family... forward this e-mail or sign them up at www.MeatoutMondays.org!

Looking for more recipes, resources, and tips? Visit LiveVegan.org!


Meatout Mondays is published each week by:
Farm Animal Rights Movement (FARM), 10101 Ashburton Lane, Bethesda, MD 20817 • www.farmusa.org
info@meatoutmondays.orgwww.meatoutmondays.org


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