This year I decided to try making some vegan Thanksgiving dishes. I know there are a lot of people who hear the word “vegan” and turn their head. At one point in my life I did too. But after reading The China Study and watching a documentary called “Forks Over Knives” I am giving it some thought. In my house we have slowly started cutting out meat and we use mostly coconut or almond milk now in place of dairy milk. Trust me, after you watch the movie or read the book I think you will lean that way too. The changes have not been hard to make and they are even easier knowing I may be preventing heart disease, diabetes, and cancer from taking another life of a family member. Do I think everyone has to be 100% vegan? No. I am not, but where I can make the change I am doing it.
Read the synopsis of the movie below from www.forksoverknives.com.
FORKS OVER KNIVES:
What has happened to us? Despite the most advanced medical technology in the world, we are sicker than ever by nearly every measure.
Two out of every three of us are overweight. Cases of diabetes are exploding, especially amongst our younger population. About half of us are taking at least one prescription drug. Major medical operations have become routine, helping to drive health care costs to astronomical levels. Heart disease, cancer and stroke are the country’s three leading causes of death, even though billions are spent each year to “battle” these very conditions. Millions suffer from a host of other degenerative diseases.
Could it be there’s a single solution to all of these problems? A solution so comprehensive but so straightforward, that it’s mind-boggling that more of us haven’t taken it seriously?
FORKS OVER KNIVES examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting animal-based and processed foods. The major storyline in the film traces the personal journeys of a pair of pioneering researchers, Dr. T. Colin Campbell and Dr. Caldwell Esselstyn.
|Wild Rice and Quinoa Stuffing|
- 2 cups of vegetable stock
- 2 1/3 cups of water
- 1/2 tsp salt
- 1 1/2 cups wild rice
- 1/2 cup quinoa
- 2 tbsp olive oil
- 1 1/2 cups celery, diced
- 1 1/2 cups onion, diced
- 1/2 tsp. salt
- 4 cups diced whole wheat bread
- 1/2 cups green onion
- 1/4 cup parsley
- 1 tsp cajun seasoning
- 1 tbsp poultry seasoning
- 1 cup vegetable stock
- season to taste
- Preheat the oven to 350
- Bring water, 2 cups of vegetable stock, and 1/2 tsp salt to a boil
- Add wild rice, reduce heat to simmer, and cover
- With 15 minutes left on rice add the quinoa (rinse quinoa first, if needed)
- Remove from heat when cooked.
- Heat olive oil in medium pot over medium-high heat
- Add onions, celery, 1/2 tsp salt and cook until translucent
- Transfer onions and celery to large mixing bowl and add the rice mixture
- Add bread, green onion, parsley, and seasonings and mix well
- Season with extra salt, and herbs if needed
- Spray 9×13 baking dish with non-stick cooking spray and pour stuffing in dish
- Add 3/4 – 1 cup vegetable stock over the top
- Bake at 350 for 40 minutes.
Quinoa (KEEN-wha) is an ancient grain very high in protein and fiber. You can find it at almost any grocery store. I have even seen it at our local Wal-Mart.
I think next time I might try adding butternut squash or mushrooms.