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vegetarian thanksgiving
Pity the poor Thanksgiving turkey.

Fattened up all year, it's devoured in a matter of minutes, or eaten as leftovers for days thereafter, and then long forgotten - until next Thanksgiving, at least.

If the turkey is the "Broadbreasted" variety - which most supermarket turkeys are - its life has been particularly bleak. After being bred to produce an unnaturally large chest, its legs are so short it must be artifically inseminated to reproduce. Farmers remove the tips of these young turkeys' beaks to prevent cannibalism triggered by close living quarters in cages and the warehouse, Plenty magazine reports. As for having the strength to fly? Forget about it.

Fortunately, recipes for delicious vegetarian options abound -- and you should be able to find many of the ingredients at your local farmers market.

* Epicurious.com features such scrumptious courses as stuffed pumpkin (pictured) and lentil croquettes seasoned with mushroom gravy.

* In a Vegetarian Kitchen offers a full-course fowl-free Thanksgiving feast, including salads, main dish options, side dishes, stuffing and vegan pumpkin pie.

* The Veggie Table suggests an even broader array of delicious soups,appetizers and entrees, including a vegetable gratin made from tomatoes, eggplants and onions that will be as beautiful on your table as it is yummy.
heritage turkeys
If your Thanksgiving just won't be the same without a gobbler as the centerpiece, consider a heritage turkey.

This genetic ancestor of the Broadbreasted variety mates naturally, and eats a traditional (well, for a bird) diet of insects and fresh grass. Don't be surprised when you notice that heritage turkeys are smaller and more expensive than their factory-farmed cousins. This is definitely a case of quality over quantity (and besides, the size may be perfect if you're one of those people who can't face eating leftover turkey for an entire week).

You can find a heritage turkey at the Local Harvest website, or check with your farmer's market.

cookbook
Markets are brimming with delicious organic, locally grown apples and pears - the perfect ingredients to complement this delicious pancake recipe from Dishing Up Vermont (2008) by Tracey Medeiros.

Awesome Pear or Apple Pancake

Ingredients:
3 eggs
3/4 cup whole milk
3/4 cup all-purpose flour
1/4 tsp salt
1 tsp almond or pure vanilla extract
2 ripe pears or 2 tart peeled apples, cored and thinly sliced
2 TBSP sugar
3/4 tsp cinnamon
2 TBSP butter
Confectioners' sugar or pure maple syrup to taste

1. Warm an iron skillet in a 425 degree F oven. With a handheld blender, whisk together the eggs, milk, flour, salt, and extract until smooth. In a separate bowl, toss together pears (or apples) sugar, and cinnamon.

2. Melt butter in the warm skillet. Arrange the fruit in a single layer on the bottom of the skillet. Carefully pour the batter over the fruit.

3. Bake for 25 minutes or until puffed and golden brown. To serve, sprinkle with confectioners' sugar or drizzle with maple syrup.



Happy Thanksgiving, everyone! By the way, for more ways to "green" your Thanksgiving, click here.

And don't forget: to pass this information along to a friend, just click on the Forward button right below my signature.

Talk to you again soon,

Diane's Photo
Diane MacEachern
Big Green Purse

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