"vegans" news and stories

For those of you who love to rant against vegans, you're about to get fuel for your fire. The Stir just posted a story about how Simon Fairlie's new book, Meat, a Benign Extravagance, already has high-profile English vegan activist George Monbiot thinking differently about meat. Monbiot's vegan retraction "I was wrong about veganism" is a delicious read for carnivores.

That doesn't mean you can now scarf down a Big Mac guilt free (environmentally speaking) -- it's all about which meat you eat and how it's raised. Head over to The Stir to read about the 5 ways that meat can be earth friendly...

Author Mark Bittman has a new book out, How To Cook Everything Vegetarian, sort of a sequel ot his hit How To Cook Everything (or, more accurately, the next book in the series), and in this interview with Publisher's Weekly, he says that even though he eats meat, he finds himself eating less these days, and thinks more and more people will eat this way.

Meatpaper is the self-proclaimed "journal of meat culture," and judging from what's up at their site, they're correct.

The site is filled with several articles on the "arts and ideas about meat," including pieces about the dry-aging room at New York's Master Purveyors, pig slaughter in Italy, why Filipinos eat Spam, and getting over the guilt of eating meat. There are also links to various food blogs.

The site itself says that they "like metaphors more than marinating tips," which I take as an indication that they're going to be talking about the world of food and not recipes and kitchen advice. They're taking subscriptions now, so you might want to check it out.

It's a shame that I didn't see this vegan turkey recipe before I tried making the rather... interesting... Tofurkey shortly before this past Thanksgiving. The Tofurkey was a tofu-based "roast" with a wild rice stuffing and a faux-giblet gravy on the side. The vegan turkey from Two Vegan sisters almost reverses the order of ingredients, ending up with something that sounds much more appetizing. At the center of their "turkey," they used seitan, a wheat-based meat substitute, and covered it in a layer of stuffing that was shaped into a turkey-like mass and had turkey/stuffing legs added. The whole construction was covered with a layer of homemade (vegan) puff pastry and baked until golden. A turkey and stuffing savory pastry? It seems hard to go wrong with that!

And if you're not a vegan, this idea could still work for you. I can picture sausages or even real turkey in the center of this faux bird. It would certainly be an interesting take on the traditional bird at your next family dinner!

[via the ppk blog]

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Thanksgiving can be a tough holiday for vegans, as the meal is centered around turkey, with stuffing that is either cooked inside the bird or has turkey stock added, and lots of dishes with egg and dairy added to them. If on side dish is vegan, that is hardly the same feast that others are enjoying. For vegans in LA, there is an alternative to scanty side-dish fare. Real Food Daily is offering a vegan Thanksgiving To-Go, full of lots of flavor that is 100% plant-based. The dinner includes: Butternut Bisque, Faux Turkey Breast, Corn Sage Stuffing, Candied Garnet Yams, Mashed Potatoes and Parsnips, Golden Gravy, Herb Roasted Vegetables, Baby Green Bean Salad, Cranberry Relish and a slice of Pumpkin Pie with Tofu Whip. The whole meal is just $36.95 per person, but there are only a few days left to get your order in by calling the restaurant. They also have organic, maple-syrup sweetened vegan pies, Pumpkin and Pecan, that would be great for dessert if you want something to share with the whole family, as well as an Apple Pear Spice Cake with vanilla maple cream.

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