Gratitude

Yesterday our family departed from tradition and gave thanks while sharing a completely vegetarian feast.  I am so grateful for the open-mindedness, respect and compassion that made this exceptional Thanksgiving possible.  Although I prefer to effect change by way of example, living my beliefs on a daily basis, this is a good time to direct others to some more forceful arguments about why cruelty-free holidays mean so much to some of us (and why we wish for a future when every celebration, and every meal, will honor nonviolence).

Unfortunately the tempeh loaf (recipe below) didn't hold its shape when sliced but that didn't detract from its savory, stuffing-like flavor.  I smothered the loaf and mashed potatoes (organic buttercreams-- just as rich and smooth as the name suggests) with chickpea gravy and Mom brightened it all up with kale and sweet potatoes and cranberry sauce.  The best part of the day came when we broke out Scrabble and dessert, both of which were enjoyed while spending time with a very special young woman who is handling some sudden, major changes in her life with characteristic, admirable grace and courage.


Tempeh Loaf (from The Vegan Coach newsletter)

Serves 6

• 8 ounces tempeh

• 1 cup vegetable broth
 
• 1 bay leaf
 
• 4 slices whole wheat bread (will equal 2 cups...cube and pack tightly) -- don't use wimpy white bread
 
• 2 Tablespoons extra-virgin olive oil
 
• 1 large onion, chopped small
 
• 1/4 cup parsley, minced
 
• 1 Tablespoon Bragg's Liquid Aminos or Tamari 
• 
1/2 teaspoon marjoram
 
• 1/2 teaspoon oregano
 
• 1/2 teaspoon thyme
 
• 2 Tablespoons Dijon mustard 
• 
4 ounces mushrooms, sliced
 
• 2 Tablespoons Earth Balance (or other non-dairy butter)
 

Cut tempeh in half and place in a small saucepan along with the vegetable broth and bay leaf. Cover and simmer for 10 minutes. Remove tempeh, reserving vegetable stock. Cool tempeh and grate.

Pour hot stock over bread cubes. Let bread soak.

In a medium skillet, heat olive oil. Add onions, and saute. In a large bowl, combine the onions, grated tempeh, bread cubes, parsley, tamari, marjoram, oregano, thyme and Dijon mustard. Stir to mix. (The mixture should not be overly wet. If it is, add more bread cubes to avoid a soggy loaf.)

Pack mixture into a lightly oiled loaf pan. Cover with foil and bake at 350F for 30 minutes.

Remove foil and place mushrooms on top of loaf. Dot mushrooms with margarine. Bake 15 minutes more, uncovered. Let loaf cool 10 minutes before slicing.

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