A Vegetarian Thanksgiving

Hindu Press International
Hinduism Today
http://www.hinduismtoday.com
November 10, 2010

Source - www.nytimes.com

USA, November 11, 2010: Tempeh with Wild Mushrooms. Zucchini boats.
Maple-roasted brussel sprouts. Baked katalfi-wrapped goat cheese.
Pan-Seared Oatmeal with warm fruit compote.

Who needs turkey, anyway?

Deferring to a fast-growing audience of vegetarians, the New York
Times' healthy lifestyle blog, called Well, is compiling vegetarian
recipes from master chefs for thanksgiving. More recipes will be
added daily until the holiday. You can see them he

http://www.nytimes.com/interactive/2...ing.html?hp#-1

http://64.151.103.91/blogs-news/hind...ing/10625.html

More at:

Hinduism Today
http://www.hinduismtoday.com

Jai Maharaj, Jyotishi
Om Shanti

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A Vegetarian Thanksgiving

Hindu Press International
Hinduism Today
http://www.hinduismtoday.com
November 10, 2010

Source - www.nytimes.com

USA, November 11, 2010: Tempeh with Wild Mushrooms. Zucchini boats.
Maple-roasted brussel sprouts. Baked katalfi-wrapped goat cheese.
Pan-Seared Oatmeal with warm fruit compote.

Who needs turkey, anyway?

Deferring to a fast-growing audience of vegetarians, the New York
Times' healthy lifestyle blog, called Well, is compiling vegetarian
recipes from master chefs for thanksgiving. More recipes will be
added daily until the holiday. You can see them he

http://www.nytimes.com/interactive/2...ing.html?hp#-1

http://64.151.103.91/blogs-news/hind...ing/10625.html

More at:

Hinduism Today
http://www.hinduismtoday.com

Jai Maharaj, Jyotishi
Om Shanti

o Not for commercial use. Solely to be fairly used for the educational
purposes of research and open discussion. The contents of this post may not
have been authored by, and do not necessarily represent the opinion of the
poster. The contents are protected by copyright law and the exemption for
fair use of copyrighted works.
o If you send private e-mail to me, it will likely not be read,
considered or answered if it does not contain your full legal name, current
e-mail and postal addresses, and live-voice telephone number.
o Posted for information and discussion. Views expressed by others are
not necessarily those of the poster who may or may not have read the article.

FAIR USE NOTICE: This article may contain copyrighted material the use of
which may or may not have been specifically authorized by the copyright
owner. This material is being made available in efforts to advance the
understanding of environmental, political, human rights, economic,
democratic, scientific, social, and cultural, etc., issues. It is believed
that this constitutes a 'fair use' of any such copyrighted material as
provided for in section 107 of the US Copyright Law. In accordance with Title
17 U.S.C. Section 107, the material on this site is distributed without
profit to those who have expressed a prior interest in receiving the included
information for research, comment, discussion and educational purposes by
subscribing to USENET newsgroups or visiting web sites. For more information
go to: http://www.law.cornell.edu/uscode/17/107.shtml
If you wish to use copyrighted material from this article for purposes of
your own that go beyond 'fair use', you must obtain permission from the
copyright owner.

Since newsgroup posts are being removed
by forgery by one or more net terrorists,
this post may be reposted several times.

Homestyle Turkey, the Michigander Way

Prep Time:
10 Min
Cook Time:
5 Hrs
Ready In:
5 Hrs 10 Min


Ingredients

1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Rinse and wash
turkey. Discard the giblets, or add to pan if they are anyone's favorites.
Place turkey in a Dutch oven or roasting pan. Separate the skin
over the breast to make little pockets. Put 3 tablespoons of the butter
on both sides between the skin and breast meat. This makes for very
juicy breast meat.
In a medium bowl, combine the water with the bouillon. Sprinkle in
the parsley and minced onion. Pour over the top of the turkey. Sprinkle
seasoning salt over the turkey.
Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours,
until the internal temperature of the turkey reaches 180 degrees F (80
degrees C). For the last 45 minutes or so, remove the foil so the turkey
will brown nicely.

---------------------------------

Awesome Sausage, Apple and Cranberry Stuffing

Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
1 Hr 40 Min


Ingredients

1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted

Directions

Preheat oven to 350 degree F (175 degree C). Spread the white and
whole wheat bread cubes in a single layer on a large baking sheet. Bake
for 5 to 7 minutes in the preheated oven, or until evenly toasted.
Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat,
stirring and breaking up the lumps until evenly browned. Add the celery,
sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples,
dried cranberries, parsley, and liver. Drizzle with turkey stock and
melted butter, and mix lightly. Spoon into turkey to loosely fill.




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A Vegetarian Thanksgiving

Hindu Press International
Hinduism Today
http://www.hinduismtoday.com
November 10, 2010

Source - www.nytimes.com

USA, November 11, 2010: Tempeh with Wild Mushrooms. Zucchini boats.
Maple-roasted brussel sprouts. Baked katalfi-wrapped goat cheese.
Pan-Seared Oatmeal with warm fruit compote.

Who needs turkey, anyway?

Deferring to a fast-growing audience of vegetarians, the New York
Times' healthy lifestyle blog, called Well, is compiling vegetarian
recipes from master chefs for thanksgiving. More recipes will be
added daily until the holiday. You can see them he

http://www.nytimes.com/interactive/2...ing.html?hp#-1

http://64.151.103.91/blogs-news/hind...ing/10625.html

More at:

Hinduism Today
http://www.hinduismtoday.com

Jai Maharaj, Jyotishi
Om Shanti

o Not for commercial use. Solely to be fairly used for the educational
purposes of research and open discussion. The contents of this post may not
have been authored by, and do not necessarily represent the opinion of the
poster. The contents are protected by copyright law and the exemption for
fair use of copyrighted works.
o If you send private e-mail to me, it will likely not be read,
considered or answered if it does not contain your full legal name, current
e-mail and postal addresses, and live-voice telephone number.
o Posted for information and discussion. Views expressed by others are
not necessarily those of the poster who may or may not have read the article.

FAIR USE NOTICE: This article may contain copyrighted material the use of
which may or may not have been specifically authorized by the copyright
owner. This material is being made available in efforts to advance the
understanding of environmental, political, human rights, economic,
democratic, scientific, social, and cultural, etc., issues. It is believed
that this constitutes a 'fair use' of any such copyrighted material as
provided for in section 107 of the US Copyright Law. In accordance with Title
17 U.S.C. Section 107, the material on this site is distributed without
profit to those who have expressed a prior interest in receiving the included
information for research, comment, discussion and educational purposes by
subscribing to USENET newsgroups or visiting web sites. For more information
go to: http://www.law.cornell.edu/uscode/17/107.shtml
If you wish to use copyrighted material from this article for purposes of
your own that go beyond 'fair use', you must obtain permission from the
copyright owner.

Since newsgroup posts are being removed
by forgery by one or more net terrorists,
this post may be reposted several times.

On Mon, 21 Nov 2011 22:25:44 GMT, and/or www.mantra.com/jai
(Dr. Jai Maharaj) wrote:

>A Vegetarian Thanksgiving
>
>Hindu Press International
.. . .

· Vegans contribute to the deaths of animals by their use of
wood and paper products, electricity, roads and all types of
buildings, their own diet, etc... just as everyone else does.
What they try to avoid are products which provide life
(and death) for farm animals, but even then they would have
to avoid the following items containing animal by-products
in order to be successful:

tires, paper, upholstery, floor waxes, glass, water
filters, rubber, fertilizer, antifreeze, ceramics, insecticides,
insulation, linoleum, plastic, textiles, blood factors, collagen,
heparin, insulin, solvents, biodegradable detergents, herbicides,
gelatin capsules, adhesive tape, laminated wood products,
plywood, paneling, wallpaper and wallpaper paste, cellophane
wrap and tape, abrasives, steel ball bearings

The meat industry provides life for the animals that it
slaughters, and the animals live and die as a result of it
as animals do in other habitats. They also depend on it for
their lives as animals do in other habitats. If people consume
animal products from animals they think are raised in decent
ways, they will be promoting life for more such animals in the
future. People who want to contribute to decent lives for
livestock with their lifestyle must do it by being conscientious
consumers of animal products, because they can not do it by
being vegan.
From the life and death of a thousand pound grass raised
steer and whatever he happens to kill during his life, people
get over 500 pounds of human consumable meat...that's well
over 500 servings of meat. From a grass raised dairy cow people
get thousands of dairy servings. Due to the influence of farm
machinery, and *icides, and in the case of rice the flooding and
draining of fields, one serving of soy or rice based product is
likely to involve more animal deaths than hundreds of servings
derived from grass raised animals. Grass raised animal products
contribute to fewer wildlife deaths, better wildlife habitat, and
better lives for livestock than soy or rice products. ·