FORGO THE TURKEY THIS AUTUMN … STOP THE TORTURE ON FACTORY FARMS – CUT BACK ON YOUR POULTRY, BEEF, LAMB AT YOUR HARVEST FEASTS!
EAT YOUR VEGGIES!
Try these terrific fall recipes from PETA:
❤SAVORY STUFFED SQUASH
Ingredients:
2 oz. vegan margarine, plus extra for brushing the squash
2 Tbsp. maple syrup, plus extra for brushing the squash
Pinch ground cinnamon
Pinch grated nutmeg
1/4 tsp. salt
1/4 tsp. black pepper
2 1-lb. squash (acorn or winter squash work well), cut in half lengthwise and seeded
2 vegan sausages, sliced
1 green apple, peeled and chopped
1/4 cup finely chopped walnuts
Instructions:
Preheat the oven to 350°F.
Melt the vegan margarine in a small saucepan over low heat or in the microwave and stir in the maple syrup, cinnamon, nutmeg, salt and pepper.
Spoon into the seeded squash halves and bake for about 40 minutes, or until you can pierce the skin with a fork.
Pour the margarine mixture from the center into a medium bowl.
Scoop out some of the cooked squash flesh with a spoon, making sure to leave enough at the bottom so that the squash hold their shape, and add to the bowl.
Add the vegan sausages, apples and walnuts and mix until well combined.
Fill each squash half with the mixture, then brush with vegan margarine and maple syrup.
Cover with foil and bake for another 35 to 40 minutes.
Makes 4 servings
🍁🍁🍁🍁🍁🍁🍁🍁🍁
❤”CHEESY” PUMPKIN RAVIOLI
❤❤❤❤❤
Ingredients:
2 Tbsp. vegan margarine (try Earth Balance brand)
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. cumin
Dash white or black pepper
1/2 tsp. sea salt
1/4 cup ground cashews
1 cup pumpkin purée
8 fresh premade lasagna sheets
Instructions:
Melt the vegan margarine in a saucepan over medium heat. Add the nutmeg, cinnamon, cumin, pepper, sea salt and cashews and stir until well combined.
Add in the pumpkin purée and continue stirring and mashing until the consistency resembles that of mashed potatoes.
Lay the fresh lasagna sheets on a flat surface and place a dollop of the pumpkin-cashew mixture every 2 inches.
Lay another lasagna sheet on top and press down around the filling. Cut into squares, using a fork to seal the edges.
Gently add to a pot of boiling water and cook for 15 minutes.
Serve with your favorite sauce for the perfect pumpkin dinner!
Makes 4 servings
🍁🍁🍁🍁🍁🍁🍁🍁
❤BUTTERNUT SQUASH SOUP
Ingredients:
1 cup carrots, chopped
1 cup celery, chopped
1 bay leaf
6 sprigs fresh parsley
4 sprigs fresh thyme
1 Tbsp. whole peppercorns
1 cup white wine
5 cups water
2 large onions, diced, with 1/4 cup reserved
3 cups butternut squash, peeled and diced
Salt and freshly ground black pepper, to taste
Pinch of nutmeg, to taste
1/4 cup Corn Nuts snack, plain flavor, coarsely crushed, for garnish
Instructions:
Place the carrot, celery, parsley, thyme, peppercorns, bay leaf, white wine, water and all but 1/4 cup of the onions in a large pot, bring to a boil, and then reduce the heat and simmer for 2 to 3 hours.
Strain the soup, discard the pulp, and return the liquid to the pot.
Add the squash and remaining onion to the pot and cook over medium heat until the squash is tender.
Transfer the squash, onion, and one cup of the liquid (reserving the remaining liquid in a separate container) to a blender or food processor and blend until smooth. Season it with salt, pepper, and nutmeg.
Pour the purée back into the pot and add some of the reserved liquid, stirring to achieve desired consistency. Ladle the soup into bowls and sprinkle Corn Nuts over each.
Makes 4 servings
🍁🍁🍁🍁🍁🍁🍁
❤
❤
❤
🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁
🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁
❤PUMPKIN SPICE PANCAKES
Pick your own this fall!
Ingredients:
1 1/2 cups vanilla almond milk
2 Tbsp. vinegar
1 cup pumpkin purée
2 Tbsp. vegan margarine, melted (try Earth Balance brand)
2 Tbsp. maple syrup
1 tsp. vanilla syrup
2 Tbsp. vegetable oil
3 Tbsp. brown sugar
2 cups whole-wheat pastry flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 1/4 tsp. pumpkin pie spice
Instructions:
Combine the almond milk, vinegar, pumpkin purée, vegan margarine, maple syrup, vanilla extract, and vegetable oil in a large bowl and set aside.
In a separate bowl, combine the brown sugar, flour, baking soda, baking powder, salt, and pumpkin pie spice.
Combine the wet and dry ingredients, then let sit for 5 to 10 minutes.
Spray a skillet with cooking spray and heat over medium heat. Pour about 1/4 cup of the batter into the skillet.
When the batter starts to bubble, flip and cook for an additional 2 to 3 minutes.
Repeat with the remaining batter.
Serve with maple syrup and a pinch of pumpkin pie spice for a delicious breakfast!
Makes 12 Servings!
🍁🍁🍁🍁🍁🍁🍁
NO!!
Their beaks are seared off, they’re crammed into teeny cages…they sit in their own excrement … PLEASE! FORGO THE TURKEYS AT YOUR HARVEST FEASTS! – Rose T.
😪😪😪😪😪😪
🍁🍁🍁🍁🍁🍁
❤