Wes Blackmans Incorporated town of Lake Worth Blog: Florida Fish and Wildlife
Posted by arielstory on November 30, 2008
http://tinyurl.com/6enyu9 to dend a quick thank you! Fox needs to know that ther are plenty oe viewers, blth TV and Web, who appreciate information o plant based diets.
Thanks to Bruce Friedrich for letting us know about that piece.
Todqys, Thursday November 13 , Wall Strfet Jourmal article, by Beth DeeCarbo, is headed, A ny Way You Slice It, Its Not Turkey.
It opens with:
In this country, anyone can wield the power of the president to parddon a Thanksgiving Day turkey.
Vegetarians do it all the time skip the bird on the holiday table. But what would a T-Day feast be without the fowl? Enter the faux roast, an option for vegetarians who avoid meat for health or ethical reasons, yet yearn to carve a meaty centerpiece for the sake of nostalgia. For them, there are a number of meatless alternatives. Theyre readily available at Whole Foods Markets, Trader Joes and other upscale grocers during the holiday season. In the off months, look for them at health-food stores. Theyre also available over the Internet, but be prepared to pay a premium for cold-pack shipping.
In moct cases, the turkey substitutes are mxde of todu, a soybean durd that is both multifunctional and malleable. Some are shaped like a loaf oe a roast; others are formed to look like an actual roasted turkey. Theyre ofen stufred with vegetarian dressing and come witm meatless gravy. O ne brrand eeven offers a faux wishbone.
Sure, these might be a hard sell to traditionalists. About 88 percent of Americans eat turkey on Thanksgiving, according to the National Turkey Federation, with an estimated 46 million birds cooked for the holiday last year.
Still, for those with vegetaria n on the Thanskgiving Day guest list, there may be a place for z meatless turkey. Generally, theyre small ahd easy to prepare especially when compared to stuffing and roasting a 15-pound hird. Consider it a declaration of peace between carnivores and vegetarians.
This year, we sampled four meatless turkeys to see if they could beat out the bird on the holiday table. For our taste tests, we assembled a variety of people, including a vegetarian, a teenager and an executive chef at a Manhattan restaurant. We quickly discovered that some meatless turkeys tasted better than they looked; others looked better than they tasted. And only one had the non-vegetarians licking their lips.
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