Monday, November 16, 2009

Adopt-A-Turkey, Save a Life and Make Some Live Vegan Food for Thanksgiving!


The Farm Sanctuary has a wonderful program called ADOPT-A-TURKEY. Here’s a excerpt from their webpage I copied below:

Adopt-A-Turkey Project

seeks to end the misery of commercially-raised turkeys by offering a compassionate alternative for Thanksgiving. Since 1986, Farm Sanctuary has rescued more than 1,000 turkeys, placed hundreds into loving homes through our annual Turkey Express adoption event, educated millions of people about their plight, and provided resources for a cruelty-free holiday. For a one-time $25 donation, anyone can sponsor turkeys residing at Farm Sanctuary. Sponsor a turkey and receive a special adoption certificate in your name – or give sponsorships as gifts for family and friends. Donations are also needed to support our lifesaving efforts to promote a compassionate Thanksgiving and protect all farm animals.”


CLICK HERE FOR THE ADOPTION LIST. We adopted Hawthorn last week and received our adoption certificate in the mail this past Saturday. Scott and I were both so delighted. Scott wanted to have it on display in the kitchen. He thought Hawthorn was adorable and said we should open our own small animal sanctuary someday. He’s truly the best and has a heart of gold! I’m so lucky that he cares about these precious sentient beings as much as myself.


These photos are free to use by the Farm Sanctuary. They are from last year’s Celebration For the Turkeys which we hope to attend possibly next year. I love how the turkeys who reside at the sanctuary get to enjoy a delicious Thanksgiving feast. I just love the Farm Sanctuary and all that they do for animals. Please adopt a turkey and start a new family tradition. I truly believe most people will embrace this beautiful and compassionate act of kindness given the choice.

Taj the turkey

This is Taj the beautiful Turkey from the Lighthouse Farm Sanctuary. You can sponsor him too! This was posted on my Facebook news feed by the Ananda Farm Farm Sanctuary. Send them a friend invite if you are a Facebook member! :-)

Now for some Food! ;-)

The last couple weekends I’ve been experimenting with some raw vegan dishes. We are attending an early family Thanksgiving dinner next Saturday down in Western Massachusetts. Luckily our family has agreed to a vegan/vegetarian dinner that day. Having recently seen some very upsetting undercover investigations on turkey farms, I just can’t bear to attend a Thanksgiving dinner with a poor dead turkey on the table. And seriously, it’s not the 1950s! I believe in starting new healthy, humane and compassionate family traditions! We are lucky to have an understanding and considerate family even if they are not vegans or vegetarians. There will be plenty of delicious and festive food options and decadent desserts.

Thanksgiving is about being together with friends and family and appreciating all the good things in life. I’m sure everyone will enjoy the day together and love all the compassionate, delicious food :-)

I’ve decided to bring down a raw vegan ‘stuffing’ that turned out wonderful last weekend! Even Scott liked it a lot and took some to work for lunch. It’s a very clever recipe and I highly recommend trying it. It tastes like traditional stuffing with the flavors of a lovely Thanksgiving meal.

This is called Stuffing Fantasy and was created by raw chef, Elaina Love. You can find the recipe posted on the Raw Freedom Community website. CLICK HERE.

I made some modifications which I thought were very nice. So here is my adapted recipe:

  • 1 1/2 cups of soaked almonds (soak overnight)
  • 2 celery stalks, chopped
  • 1 large apple. I used a macintosh
  • 1/2 of a med-large sweet onion
  • 1 large and 1 medium clove of garlic, minced
  • 1 medium Portobello mushroom cap, chopped
  • 3 tablespoons of flax meal
  • 1 tablespoon of flax oil
  • 1 tablespoon of nama shoyu or tamari
  • 3/4 teaspoon of sea salt
  • 1 teaspoon of Spike (natural veggie seasoning)
  • 2 tablespoons of fresh minced sage plus 1 teaspoon of dried
  • 1/3 of a bunch of fresh thyme, minced (to taste)
  • 1/4 teaspoon of kelp powder
  • 1/2 cup of raisons
  • 1/3 cup of walnuts, chopped (or a bit more)
  • 3-4 tablespoons of additional chopped sweet onion

Follow instructions posted on the Raw Freedom Community.

Savory Squash Crepes With Sage “Cream” Sauce.

This recipe is by Susan Powers and is found on her lovely website called Rawmazing. CLICK HERE TO SEE RECIPE. I enjoyed these crepes but Scott did not fancy them. He did eat half of one. But he’s super picky with raw food and will be the first to admit that. If I were to make these again, I’d use butternut squash as it seems to soften up in the dehydrator a bit better than the acorn and carnival squash. I liked the cranberries inside the wrap! I used organic cranberries sweetened with fruit juice (healthiest option at the co-op)

Here’s what happened to my wraps: I must have pureed my 5 small zucchini too much in the food processor as the one wrap wasn’t drying in dehydrator. So at about 2pm I scraped it off the teleflex sheet and added about a 1/2 cup or so of flax meal to the mixture. I also added a bit of Spike seasoning. Then I placed it back into the dehydrator. By 7pm the wrap was done. And it was really good! I was shocked! Even Scott liked the wrap by itself. I was surprised that the dreaded flax taste wasn’t noticeable. The Spike seasoning made it taste lovely. I’ll have to experiment with these wraps again and then share more precise measurements!

Pumpkin Bread and warm spiced chocolate nut milk with Murphy!

I found this lovely pumpkin bread recipe on the goneraw website. CLICK HERE TO SEE. I was surprised at how the taste, consistency and texture was very similar to baked traditional pumpkin bread. I had some leftover frozen pumpkin that worked well. I thawed the pumpkin in warm water and it got very soft.

Here’s the recipe with my own modifications:

  • 3/4 cup of almond pulp leftover from making nut milk
  • 1 cup of pumpkin puree*
  • 1/2 cup of soft date paste**
  • a bit less than 1/4 cup of ground flax meal
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of cinnamon or more to taste
  • pinch of sea salt
  • 2 1/2 tablespoons of maple powder (granulated maple sugar ground up in the coffee grinder)

Mix the above ingredients by spoon and then my hand. I made a small loaf a little over 1 inch high and dehydrated it all day and then overnight. It was ready to eat for breakfast :-)

* used frozen pumpkin that was thawed in warm water. I processed it in the food processor until it was a consistent texture. It was still a bit grainy but that’s OK and didn’t hurt the recipe.

** I used a small handful of medjool dates and water and blended them in this tiny mini food processor which worked like a gem. I kept adding water until it was a nice soft and smooth paste


Next time I might try less flax meal and add a bit of pysllium powder. While this recipe was very good, it wasn’t quite perfect. I’d give mine 4 out of 5 stars.

This past weekend I made a couple simpler veggie dishes that could be taken to a Thanksgiving dinner:

Broccoli in Bliss Sauce. Recipe is in the E-book, Raw Union.

I discovered this lovely recipe from Aimee’s blog, A Bitt of Raw who also loved this dish. (Thanks for sharing Aimee!) You can purchase the E-book by CLICKING HERE. It has some nice looking recipes along with some very decadent desserts. These are the recipes from the recent wedding of Matt Monarch and Angela Stokes, two famous raw foodies.

Joyce’s Notes: This is a very rich, creamy and tasty recipe that Scott and I both thought was excellent. If you are a curry lover, than I highly recommend this one. Our friend Jeff, who stopped over on Saturday night also said it was good after sampling a little bit. With the unique ingredients, it also tasted similar to a nice peanut sauce.

This veggie dish also has cubed zucchini pieces and some young Thai coconut meat along with chopped pistachio nuts. My coconut didn’t have very much meat and was very soft so it’s not visible. I dehydrated both the broccoli and zucchini for about an hour to soften it up which worked like a charm.

I was considering making this for next week’s early Thanksgiving dinner with family but decided on the stuffing instead. Still, I would say this would be a very welcome addition to the Thanksgiving table. Since I am only bringing one dish and one dessert (with a possible salad), I have to make a few decisions on what to bring on the 3 hour drive Saturday morning :-)

In a quest for an Autumn kale salad, I made this on Sunday:

SimplyRaw’s Amazing Curried Kale Salad.

This lovely recipe can be found in Natasha Kyssa’s ebook called, SimplyRaw's Top 20 Recipes. CLICK HERE for details.

Joyce’s Notes: This is one of the best raw curry sauces I’ve made! Even Scott really liked the sauce. He’s not crazy about kale salads but liked the sauce a lot on it’s own. We both liked the cayenne powder which gave it quite a bit of kick! This sauce has potential for other raw dishes as well. Definitely a keeper! Thanks Natasha!

And Lastly:

I was supposed to teach a friend how to make Carmella Soleil’s Dazzling Chocolate Hazelnut Cream Pie which is one of our favorite raw desserts. Unfortunately she became sick along with some other friends of ours. It’s that time of year! I decided to make it anyway this past Saturday since it’s such a wonderful treat. This recipe is found in the e-book, called The Best of Raw Freedom Community which I highly recommend. CLICK HERE for details.

Now this is a wonderful dessert to bring to any Thanksgiving or Christmas dinner. Your friends and family will love you for this one! I brought this down for a Christmas dinner last year and everyone raved about it. I got emails from family members asking for the recipe! And if you have a good high speed blender and food processor, it’s a very achievable dessert! :-)


For a great cooked vegan meat substitute for turkey, I highly recommend Field Roast’s Celebration Roast. CLICK HERE for more information. Field Roast is a small company that makes vegan grain meat substitutes. The Celebration Roast is absolutely amazing. I don’t buy it often because it’s hard to stop eating. Yes it’s really that good! I’m bringing down a couple of these roasts next weekend for our family get-together. And I’m confident that even the carnivores will love it too!


Here’s our other furry toddler, Fergus who loves to nap under blankets:

I decided to enclose some links of the undercover investigations done on turkey farms which are very upsetting. I’ve shared some of these with our family and friends, so they understand my passion for having a cruelty-free and humane Thanksgiving dinner. Click on the links below:

"Butterball's House of Horrors"

Butterball Cruelty Confirmed by the USDA

Investigation Reveals Horrific Cruelty to Turkeys on Aviagen factory farms.

Mercy For Animals undercover investigation takes you behind the closed doors of one of the country's largest poultry slaughterhouses House of Raeford Farms, Inc. in Raeford, North Carolina.


Thanks for stopping by my blog. Please consider adopting a turkey at the Farm Sanctuary or any other sanctuary. It’s a wonderful thing to do!

Have a happy and healthy week!


  1. we just adopted olive! thanks for your wonderful blog and for the great info about the farm sanctuary :)

  2. i haven't eaten a turkey for thanksgiving in 15 years! the first thanksgiving was the hardest since i wanted to tell everyone why eating turkey was harmful to the birds. seemed like i was the only one clued into the death in the room. *shudder* My family has had many vegetarian thanksgivings but since it's so tough to travel this time of year, we often do our own thing, including lots of vegan goodies.

    I have been adopting a turkey for thanksgiving almost every year! I used to get non-veggie friends to do it too, however i am pretty sure they still ate the meat as well. thanks for all your work to help the animals.

  3. It's so nice for food. Thank for your posting.

  4. Thanks everyone :-)

    Wow Aimee,so cool you've been adopting turkeys all these years! It's a wonderful tradition that we are going to do every year. I hope next year we can go to the Celebration for the Turkeys at the NY Farm Sanctuary.

    Joyce :-)

  5. Everything looks amazing Joyce! I agree, the Field Roast Grain Co. is AWESOME, just reminds me to put that on my list too!

  6. Thanks Mandy :-) Yeah I can eat a small celebration roast by myself in one sitting it's sooooo good. I should actually get on the ball and buy mine today or tomorrow since our dinner is this Saturday. Hoping I can find a few of the bigger sizes

  7. Hi Joyce!...the sanctuary pics are so cute! I bet it would be a dream come true for you to run your own some day!

    All your food looks so good, I may have to finally get an e-book:)

    Fergus has such amazing eyes...thanks for sharing.

  8. Wow Joyce - you always amaze me! This all looks amazing! I really want that Pumpkin Bread and the broccoli! Everytime I think I have my whole Thanksgiving menu planned out, I see another beautiful creation and I get confused :)

  9. What a fascinating story about the Farm Sanctuary. Some excellent photographs and recipes to boot. NPR has done some terrific programs on vegetarian Thanksgivings. I found a great page at which lists them and if you click-through you can actually listen the programs as they were originally aired. By the way, I love kale and that kale salad of yours looks terrific.

  10. Hi Angela - yeah it would be great to have a small animal sanctuary someday. A lot of the e-books have Paypal options which make life easier when purchasing things online. It's nice a safe too

    Hi Carrie - funny I too have been going back and forth on what to make for this weekend and next weekend. So many nice raw vegan options out there nowadays!

    Hi Lourinda, thanks for visiting my blog. We just adore the Farm Sanctuary. What a wonderful place! Thanks for the NPR link. We listen to NPR/VRP every morning on our way into work.

    Have a great day everyone :-)



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