Thanksgiving Week Food

I landed at my mom’s Sunday with a list of dishes to cook for the week and for Thanksgiving. It’s a lot easier when I have a few days before Thanksgiving to prepare rather than flying in Wednesday as I do sometimes. So here’s what I cooked this week:

Spaghetti with Tomatoes, Olives & Capers from Vegetarian Cooking For Everyone

Hummus from Food For The Vegetarian – Traditional Lebanese Recipes

Italian Marinated Tofu from Vegan With A Vengeance (VWAV)

Chickpea Hijiki Salad from VWAV

For T-Day

Vegetable Pot Pie from The Candle Cafe Cookbook

Orange Glazed Beets from VWAV

Raspberry Chocolate Chip Blondies from VWAV

Cabbage Apple Strudel from Olive Trees and Honey

Sorry, I’m an idiot and took no pictures. Between these dishes, leftovers and added in veggies like brussels sprouts or broccoli, that was about the perfect amount of food to make. My mom and I shared some of the dishes during the week and other people dug into the strudel, beets, pot pie and blondies on T-Day. I failed to tell people that there was seitan in the pot pie, but no one noticed. Can’t wait to tell them I made them eat wheat gluten. Ha Ha! /Nelson

GM foods brought to you by the makers of Agent Orange, DDT and rBGH

  • More than 90% of world’s genetically engineered seeds were developed and sold by the Monsanto Corporation (planted predominantly with Monsanto’s genetically modified corn, cotton, soyabean and canola seeds).
  • Monsanto’s GE seed sales alone brought the company over $4 billion last year. Outside of GE seeds, Monsanto’s past and present product-line has included Agent Orange, DDT, PCBs, rBGH and aspartame.
  • Notable historic quote: “Monsanto should not have to vouchsafe the safety of biotech food. Our interest is in selling as much of it as possible. Assuring its safety is the FDA’s job.” – Phil Angell, Monsanto’s director of corporate communications. “Playing God in the Garden” New York Times Magazine, October 25, 1998.

From the Organic Consumers Association newsletter.