thanksgiving turkey “BEATRICE IS A SPECIAL GIRL WHO I CONSIDER A CLOSE FRIEND,” is how Jenny Brown, the graceful co-founder of Woodstock Farm Animal Sanctuary, describes one lucky turkey. “She knows me and comes to me when I call her name.” Beatrice (pictured above) was once destined for slaughter. Her abnormally short beak is a reminder of her factory farm beginnings. Debeaking and detoeing are standard procedures on commercial turkeys, performed without anesthetic soon after birth (intended to prevent overcrowded and stressed birds from pecking and injuring each other.) Today, Beatrice is a resident at the sanctuary, along with six other rescued turkeys—each one entirely unique in character and disposition. “They are really interested in people and are pretty uninhibited in general, although in varying degrees,” Jenny tells us. “Some are incredibly charismatic, while others are a bit reserved. Some, like little Marley, love human affection and attention. She loves to jump up on a bench and snuggle against your legs while gazing at you lovingly. She, like others, LOVES having her feathers stroked or her butt scratched—an area they can’t reach! One of the girls, Tomoko, who is named after one of our favorite volunteers, is ridiculously playful and always underfoot, getting into everything. She’s kind of the trouble-maker.”

jenny brown woodstock sanctuary

Yet despite turkeys sharing behavioral and personality traits not just with our companion animals, but with ourselves—46 million are killed every Thanksgiving, and 300 million are killed annually. Forcibly bred and genetically altered to grow to 30 lbs by just 15 weeks of age, they endure crippling deformities and severe health problems during their short lives. Multiple undercover investigations reveal sadistic abuses on both factory and “free-range” farms. Over 20 million turkeys die prior to slaughter from the conditions on these farms alone. Not protected by the Humane Slaughter Act (which mandates that animals must be insensible to pain before they are killed), turkeys often suffer through especially horrific deaths. As more and more of these facts emerge thanks to the information age, people are beginning to question their choices. “We live in a developed country with a population that doesn’t need to eat animals for our survival or health, so we only do so for sake of taste, convenience, habit and tradition,” says Jenny. “And finally people are starting to ask are these good enough reasons?

For the past nine years, Woodstock Farm Animal Sanctuary has been giving people an irrefutable reason to rethink tradition with its ThanksLiving event. Held in October on sanctuary grounds, the gourmet sit-down vegan banquet sets the tone for the holidays, and provides a hopeful glimpse into a future where animals are treated with dignity and respect. Before guests sit down to eat, the turkeys are served a special meal of their own, “which they devour along with relishing all the attention,” Jenny says. Its growing popularity (this year’s event sold out in less than 12 hours, with a waiting list of 250 people) could very well be an indicator of a shift in collective consciousness. Many of the guests drawn to this unique experience are not yet vegan, and they walk away changed. “To be at a place where animals are friends, not food; where they have names, not numbers—in a compassionate and peaceful setting, while eating a fabulous animal-product-free meal can be transformative,” explains Jenny. This year’s feast was prepared by Philadelphia’s Chef Rachel Klein and her team at Miss Rachel’s Pantry—who we profiled in our Second Issue. Here, we share two exclusives recipes from the event’s menu, helping you bring some of that ThanksLiving spirit home. And read on for time-saving meal ideas from NOOCH Vegan Market in Denver, followed by more insights from Jenny Brown, along with advocacy tips from New York City-based vegan psychotherapist April Lang and Dartmouth College activist Laura Bergsten.

sweet potato bisque thanksgiving

Sweet Potato Bisque
Makes about 8 cups

you’ll need:
3½ cups peeled and cubed sweet potato
1/4 cup peeled and chopped carrots
1/4 cup chopped celery
1/4 cup diced onion
1½ cups coconut milk (full fat)
3½ cups water
1½ tsp sea salt

Put all ingredients in a pot; bring to a boil, then simmer until the sweets are tender. You can then allow the mixture to cool a bit and transfer to blender and puree until smooth, or use an immersion blender to create similar results. If the soup is very thick, you may want to add 1/4 cup more water, or so.

We topped ours with shallots that were cooked in olive oil with rosemary and sea salt, and a little smoked coconut.

brussels sprouts salad vegan thanksgiving

Brussels Sprouts Salad
Makes about 8 servings

for the salad:
2 cups of whole Brussels sprouts
1/2 cup shredded cabbage (use green! purple will bleed)
1/3 cup dried cranberries
optional 1/2 cup diced avocado

for the dressing:
1/4 cup lemon juice
1/4 cup oil
1/4 cup agave nectar
1/4 cup water
a few pinches of sea salt and pepper, to taste (about 1/2 tsp each)

Slice all of the stems off the Brussels sprouts. Set each sprout cut side down on your cutting board (make sure the cut surface is flat so that the sprouts don’t roll around!) and thinly slice/shave them with a sharp knife. You can also cut the stems off and put the Brussels sprouts through a slicer blade in your food processor (saves a little time!). Toss the Brussels, cabbage, cranberries and avocado together in a large mixing bowl. In a smaller bowl, whisk together all of the dressing ingredients. Pour the dressing over the salad, mix thoroughly, and allow to stand at least a half hour before serving. This recipe is actually a great make-ahead dish. It tastes best when it’s had a night in the refrigerator to marinate.

 

grocery list

Short on time? We asked our friends Joshua LaBure and Vanessa Gochnour of the Denver-based NOOCH, a thoughtfully-curated vegan market, to put together a shopping list of tasty party items that require minimum prep.

vegan thanksgiving

[1] Field Roast Celebration Roast. “This one is fantastic, not only on the holidays, but year-round! Rub with a salt and herb mix before roasting and enjoy the amazingly delicious crust that will happen!”  [2] Vtopian Chive & Dill Cheese. “So creamy and bursting with flavor from the dill, it would make any omni happy at your dinner party.” [3] Tofurky Roast. “The one that started it all 20 years ago. It’s a classic, and we absolutely love it (especially teamed up with their giblet gravy.) Save some for the next day, and make leftover Tofurky sandwiches.” [4] Tartex Vegan Pâté. “Vegan pâté! That’s all we really have to say about this. You either love it, or you hate it. We love it.” [5] Edward & Sons Toasted Onion Brown Rice Snaps. “These crackers have the perfect crunch and just the right amount of flavor to compliment your vegan cheese plate.” [6] Punk Rawk Labs Smoked Cashew Cheese. “This cheese is cashew-based, raw, rich, and features smoked sea salt and a pepper crust. This was the first vegan “fancy” cheese that we ever tried, and it’s still our absolute favorite. Last year, we brought some to a dinner party and our vegetarian friend—a self proclaimed “cheese lover” and skeptic of vegan cheeses—flipped out over how tasty it was. The next day she was at NOOCH buying herself a tin!” These items are stocked at NOOCH, and can also be found at your local health food store, supermarket, or online.

Pre-made meals
Prefer not to cook, but still want a gourmet experience? You can order entire meals from your local vegan eatery or catering company, or simply head out to a restaurant—many offer holiday prix fixe menus. Denver’s Watercourse Foods makes a variety of dishes like hand-made holiday seitan roasts, which can be picked up right at NOOCH. Some delicious options in other cities include:

Whole pies from NYC’s Pure Food and Wine. Their new Banana Dulce de Leche Pie looks especially tantalizing.
Full Thanksgiving dinners from NYC’s The Nourishing Vegan. Chef Jenné Claiborne will prepare sumtuous dishes like Lentil Loaf, Butternut Squash Stuffing, and Sweet Potato Pie.
In Los Angeles, the vegan mainstay Real Food Daily is providing their organic Thanksgiving To-Go menu for the 21st year in a row. Choose from an array of traditional dishes like Corn Sage Stuffing, Rusted Root Vegetables, and Deep Dish Pumpkin Pie.
Order by noon Tuesday, November 25th with all of these establishments for Thanksgiving. And be sure to check back with them in December for their other holiday menus.
Or head out and celebrate in style at LA’s Crossroads, which is hosting a four course Thanksgiving dinner 12-5pm on November 27th.

talking_pointsAs easy as it is to have a cruelty-free, abundant, and delicious Thanksgiving dinner—or any other celebration—the holidays can be a source of stress and anxiety for many vegans and vegetarians, because of the challenges of communicating the message of compassion to friends and family. Fear is often the culprit in missed opportunities to speak up. But as psychotherapist April Lang explained to us, there is a solution. “It is possible to get past this fear by taking two steps, one mental and one experiential,” she says. “The first step is to acknowledge that the fear could be unfounded. Maybe this is a subject matter where you won’t be shut down. The second step is to test this theory, a little at a time. Tell your family something about your experience with veganism that is positive or, if you want to begin with facts more harrowing, disclose only a smidgen. Then gauge the response. If they seem open to your words, then take a moment to acknowledge that you’ve confronted your fear and are still left standing! Now you can build on this achievement by incrementally disclosing more and more.” And don’t be discouraged if met with resistance. Simply refocus your efforts to those who appear more responsive, tailoring your activism to the person you’re speaking with. Eager to finally enjoy a vegan celebration with your family? April recommends letting them know how much you love spending time with them and that this year you’d like to try something a bit different—“a Thanksgiving dinner filled with familiar fare, but prepared in new and exciting ways,” she says. Then, get them involved with the planning and the cooking. “This will likely get them invested in the event and will give you an opportunity, as you’re all cooking, to explain why you follow a vegan lifestyle,” says April. “It will also expose them to foods and food preparation they might never have considered.”

For vegan college students, coming home for the holidays can be a complex experience. At Darmouth College, Laura Bergstein—who was one of the activists featured in our Premier Issue’s “The Youth” story—heads DAWG (Dartmouth Animal Welfare Group). One of the group’s goals is to “encourage students to think deeply about their choices, especially during the holidays when we all tend to do things in excess,” Laura explains. Animal rights groups on campus offer a much-needed sense of community to vegan college students, who may feel otherwise in the minority. Connecting with others who share your values and commitments fosters confidence and courage in speaking up for animals—especially handy during family gatherings. And with social media, it’s easier than ever to forge these kinds of connections. “Being around other vegetarians and vegans allows me to feel at ease in my choices, and they always support and inspire me to be better,” says Laura.

Jenny Brown encourages being empathetic towards your loved ones, but also honest. “I have vivid (and shameful) memories of my sister and I fighting over the wishbone, and so I always keep in mind that I used to be one of them,” she says. “And that’s my basic approach, to say I came from the same place, but as some point I opened up my heart and mind to the reality of the great injustice to animals—all animals. I tell them the truth; that I was haunted by images of these innocent beings suffering, and I just wanted no part of it.” And of course, applying the same strategy as ThanksLiving can go a long way. “Coming armed with some really good, substantial dishes and the obligatory desserts, too, are a great way to further some vegan diplomacy,” says Jenny. “Think of them as closeted vegans. Your goal is to help them get out.”

 

by Julie Gueraseva Photos of Beatrice and Jenny Brown courtesy of Woodstock Farm Animal Sanctuary Photos of ThanksLiving dishes by Julie Gueraseva

 

Friday, September 5, 2014

BEHIND THE SCENES WITH BRYANT TERRY

“THERE’S MORE OF A DIVERSITY OF PEOPLE WHO IDENTIFY AS VEGAN, whether it’s for animal rights reasons or environmental reasons, or for health reasons, or all three,” Chef Bryant Terry explained in our candid profile on him in our Fourth Issue. Terry has had his finger on the pulse of contemporary vegan cuisine for nearly a decade. As the author of four cookbooks—his latest, the best-selling Afro-Vegan—he has been thoughtfully manifesting his mission to connect all people, particularly those from underserved communities, with healthy vegan foods, and the cultural history behind them. During our photo shoot in New York City for our story “The People’s Chef,” Terry was a bundle of energy and creativity, despite having been on a non-stop touring schedule in support of his book. During the shoot at his alma mater Natural Gourmet Institute (which turned into a reunion of sorts for him), he prepared one of his signature dishes, the Cinnamon-Soaked Wheat Berry Salad–for which he shares the recipe with us here. And in our exclusive behind the scenes video from the shoot, Terry shares more words of wisdom.

 

Cinnamon-Soaked Wheat Berry Salad

Makes 4 to 6 servings

 

Salad

1 cup wheat berries

3 cups boiling water

1 (2-inch) cinnamon stick

1-1⁄4 teaspoons coarse sea salt

3 carrots (about 8 ounces total), diced into 1⁄4-inch pieces

1 heaping cup thinly sliced dried apricots

6 tablespoons packed minced cilantro

1⁄2 cup almonds, blanched, toasted, and chopped

 

Dressing

3 tablespoons apple cider vinegar

1 tablespoon freshly squeezed lemon juice

1 heaping teaspoon Dijon mustard

1 teaspoon maple syrup

1⁄2 teaspoon fine sea salt

1⁄4 teaspoon ground cinnamon

3 tablespoons extra virgin olive oil

Freshly ground white pepper

 

To make the salad, put the wheat berries in a medium saucepan. Pour in the boiling water, cover, and let cool to room temperature. Refrigerate for at least 8 hours or overnight.

Add the cinnamon stick and 1/4 teaspoon of the salt and bring to a boil over high heat. Decrease the heat to low, cover, and simmer until tender but chewy, about 1 hour. Remove from the heat and let sit with the lid on for 15 minutes. Drain if necessary and remove the cinnamon stick.

Meanwhile, prepare a medium bowl of ice water. Put about 4 cups of water in a medium saucepan and bring to a boil over high heat. Add the remaining 1 teaspoon salt, then add the carrots and cook uncovered until fork-tender, about 2 minutes. Drain well, then immediately plunge the carrots into the ice water to stop the cooking. Drain well. Transfer to a large bowl. Add the wheat berries, apricots, cilantro, and almonds and mix well.

To make the dressing, combine the vinegar, lemon juice, mustard, maple syrup, salt, and cinnamon in a blender. With the blender running, slowly pour in the oil and process until creamy.

To serve, pour the dressing over the salad and toss well with clean hands. Cover and refrigerate for 1 hour to allow flavors to meld. Remove from the refrigerator about 30 minutes before serving to bring to room temperature. Season with white pepper to taste just before serving.

 

Blanching Almonds:

Put the almonds in a heatproof bowl and pour in boiling water to cover. After 1 minute, drain the almonds in a colander, then rinse them with cold water. Drain well, transfer to a clean kitchen towel, and pat dry. Use your fingers to slip off the skins.

 

Toasting Nuts and Seeds:

Toasted nuts and seeds add texture, unique flavors, and protein to salads, stir-fries, and other dishes. To bring out their natural oil and enhance their taste, toast them in a dry skillet over medium heat, shaking often, until fragrant, about 4 minutes; or toast on a baking sheet in an oven at 325°F for 5 to 7 minutes, shaking the pan a few times for even cooking. Nuts and seeds contain oils that will go rancid, so store them in a freezer.

 

Video by Alex Gaylon of Karmalize Productions.

Pick up our Fourth Issue to read the full story “The People’s Chef” by Elizabeth Castoria with exclusive photography by Balarama Heller.

Recipe reprinted with permission from Afro-Vegan by Bryant Terry, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.

Saturday, August 2, 2014

THE ULTIMATE VEGAN ICE CREAM SANDWICH

ice cream sandwich

“THE IDEA FOR CARAMELIZED BANANA PECAN ICE CREAM SANDWICHES came from our love of banana ice cream or ‘nana’ ice cream as you’ll often see it called online,” explains MTV Canada host Lauren Toyota, who is profiled in our brand new Fourth Issue on page 34. Along with her partner-in-kind John Diemer, the charming multi-tasker runs the popular vegan food blog hot for food. “John and I get inspired for recipe ideas easily and frequently because frankly, we eat a lot of interesting vegan food!” she says. Here, they share an exclusive recipe with LAIKA for this fun treat, which Lauren says routinely impresses their non-vegan friends, who are left wondering how a dessert this light and creamy can be achieved without dairy. “There’s something whimsical about the ice cream sandwich; it’s indulgent and youthful and you can have a lot of fun with flavours,” Lauren says. While this particular recipe does call for a bit of extra effort because of the caramelized bananas, Lauren encourages getting creative in the kitchen by also blending raw frozen bananas with ingredients like chocolate, peanut butter, various nuts, cherries, berries, or other fruits for endless days of ice cream all summer long, and beyond.

caramelized banana pecan ice cream sandwiches
Makes 12 sandwiches

oatmeal cookie ingredients:
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 cup vegan butter/margarine
1 cup brown sugar
1 cup white sugar
1/4 cup non-dairy milk
2 tsp vanilla extract
1 mashed ripe banana
3 cups rolled oats

Preheat your oven to 350F. In a large mixing bowl combine flour, baking soda, baking powder, and sea salt with a fork and set aside. In a separate mixing bowl and using a hand mixer beat the vegan margarine together with the brown and white sugar until creamy. Add vanilla extract, non-dairy milk, and banana and beat until well combined. Add the wet ingredients to the mixing bowl of dry ingredients and combine together using a wooden spoon, then fold in the rolled oats.

Spoon approximately 2 tbsp of cookie dough for each cookie onto an un-greased baking sheet and slightly flatten it with your hand. These will spread out quite a bit so make sure you leave some space between cookies. Bake for 15 mins then allow to cool completely on a rack before assembling ice cream sandwiches.

caramelized banana pecan ice cream ingredients:
3 ripe bananas, not frozen
1/4 cup maple syrup
2 tbsp vegan butter/margarine
1 cup pecans
2 frozen bananas, sliced
1/2 cup coconut cream

Heat a non-stick pan to medium. Slice the 3 fresh bananas length wise and place them in the pan with 2 tbsp of vegan margarine and maple syrup.

Spoon the liquid over the bananas to get them coated and let the mixture start to bubble and caramelize. Once the liquid gets slightly thicker and more like a caramel remove from the heat and place the entire mixture into a parchment lined dish.

vegan ice cream sandwich

Once it has cooled off freeze the mixture until it’s solid again. While this mixture is freezing you can make your cookies (as per above) and toast the pecans for the ice cream.

Toast pecans in a non-stick pan on medium heat for approximately 6-7 minutes making sure to toss frequently. Allow them to cool, then chop into pieces with a knife or run them through a food processor. Set aside until you assemble the rest of the ice cream.

To finish the ice cream, break up your frozen caramelized banana mixture and place in a food processor.

Add in the two more frozen bananas and coconut cream. Run the food processor until the frozen bananas start to become like soft serve ice cream. You may need to stop the food processor and push the mixture to the bottom with a spatula a couple of times. Once the mixture is well combined you can transfer it to a serving dish or bowl and fold in half of the chopped pecans, reserving the other half for the outside of the sandwiches.

vegan hot for food

To assemble the ice cream sandwiches, place one scoop of ice cream on the bottom of one cookie. Place another cookie on top and slightly press down until the ice cream is nicely spread out to the edges. Using your hand you can sprinkle chopped pecans to the sides of the ice cream. You can serve immediately OR wrap them in parchment and freeze to save for a later date. You’ll get a slightly different ice cream texture but it works. Just thaw the sandwiches for 10-15 minutes before serving. And, enjoy!

Pick up our Fourth Issue to learn all about hot for food and Lauren Toyota, and find out how she is using her platform in television and entertainment to speak up for animals. Recipe and photographs in this post by Lauren Toyota exclusively for LAIKA.