Question of the month: how do you handle holidays as a vegetarian?

Vegetarian Times, Nov-Dec, 2005

I am usually responsible for our Thanksgiving meal. I have seven siblings (some vegetarian), so I supply the turkey alternative, and someone else brings the turkey. I don't try to force my values on them. Holidays are a time for family, not arguments. I choose not to eat meat, and I do so without fanfare so we can enjoy our time together.

K.A.

Via email

The holidays in my family are fairly easy because four of us are vegetarians. But it gets difficult at my future in-laws'. They're meat eaters to the core, and usually they'll make just one dish without meat. I have to start cooking more!

Kelly S.

Elgin, IL

The holidays are especially hard for those of us who avoid eggs and dairy. I can pretty much count on eating only what I make. So I bring a meatless main dish that others can enjoy as a side. Last Thanksgiving, I brought spinach and eggplant lasagna rolls. It was a perfect main dish for me, and the meat eaters enjoyed small portions along with their turkey.

Rhiannon

Rockford, IL

My relatives have a hard time accepting that Thanksgiving and Christmas can exist without turkey. So I do my best to bring a "fun" alternative for my daughter and myself. For example, I buy a bag of turkey-shaped pasta at a gourmet shop. When my father bemoans how his granddaughter is "missing out" on turkey, I can say that she's eating plenty of "turkey."

Kristen

Via email

Aside from my mother-in-law, no one else in our families used to be willing to refrain from buying ham, turkey and beef, so my wife and I, both vegan, started staying home and making a small feast for ourselves. Since they found our absence concerning, they started including some vegan dishes, such as mock turkey and vegan mashed potatoes, in hopes that we would come back for the holidays. This year we may, to let them know we still care, no matter what.

Zack Schumann

Via email

I just eat the veggies and bread. I don't eat meat but I do eat dairy, so this isn't a problem. If I'm asked about the meat, I praise the veggies and change the subject by asking for the recipe. I don't like the way meat is the centerpiece at holidays, but I don't have to eat it.

Cynthia Thornton

Hot Springs, AR

I've been a veggie for 6 1/2 years, and finally my family is starting to make dishes that I, too, can eat. I also look through Vegetarian Times for recipes that I think everyone will like. Even though the "Want me to save you the biggest piece of meat?" jokes do get old, I smile and decline. I know that just being a vegetarian saves lives and makes me healthier.

J. Kelly

Fort Wayne, IN

I've been a vegetarian for a year, but it's been tough to tell my family. They still don't know, actually. I don't live with them, so holidays are the only time I have to hide it. I put meat on my plate and then eat around it. Silly, I know. I'll tell them eventually.

Michelle Desnoyers

Alberta, Canada

The proliferation of soy-based products has made it easier. I've adapted my grandmother's classic Thanksgiving recipe for sausage-based stuffing using Boca Soy Links. I've also incorporated one of VT's recipes: a delicious and beautiful layered salad. Now family members request that I bring it to holiday celebrations. Having my own recipes makes the holiday feel more special to me.

Lorraine Russo-Harty

Bronxville, NY

As a long-time vegetarian and recent vegan, the holidays are a time of torture and stress. I would love to bring a vegan dish to my family's gatherings; however, they are unsupportive of my lifestyle and turn their noses up at vegan food. I've convinced them to add a green salad and a veggie or two to the menu, but I often have to resort to mashed potatoes and other high-carb foods. I hope this year will be different--I'll cook a vegan dish and dessert that I can enjoy while others indulge in the high-fat, high-calorie dishes that are part of their holiday table.

Name withheld

Via email

New traditions can be just as fun as the old ones--we eat Mexican food at Christmas instead of the usual ham dinner. My family makes vegetarian versions of my favorite sides at Thanksgiving, and I buy my own Tofurky.

Stephanie

Santa Barbara, CA

I get asked this question all the time. People seem to be bothered more by the thought of nontraditional holiday meals than any other aspect of the vegetarian life. My reply? I stuff a squash.

Kathleen Hickey

Aurora, CO

If we entertain relatives and friends, we prepare meat along with the other dishes in order to be sensitive to their feelings and diets. If we're alone, we prepare special vegetarian meals, not the usual fare. At others' homes, we just avoid the meat. Most people aren't offended. If they are, we probably won't be invited back!

Karen Mahoney

Salem, WI

I bring a dish to share. Whether it's an edamame salad, a pasta dish or a tofu stir-fly, my family is usually up for trying something new!

Erika, age 15

Minneapolis, MN

I remember holidays are all about family, not food--and I bring my own Tofurky.

Kristyn Lak

Rochester, NH

SHARE

STUFFED
TOFU-TURKEY

Serves 12 * Vegan

Susan Fekety of Portland,
ME, makes this tofu-turkey
every year with her sister
Sally, above. We tried
it, and the results were
delicious! Even skeptical
omnivores from our
corporate staff kept coming
back for more. Note: You'll
need a triple thickness of
cheesecloth, big enough to
line a colander.

4 16-oz. tubs extra-firm tofu
2 tsp. ground dried thyme
2 tsp. rubbed sage
1 tsp. onion powder
2 6-oz. pkg. vegetarian
  stuffing
1/4 to 1/2 cup low-sodium
  tamari or soy sauce
1/4 cup olive oil
1/2 tsp. sesame oil

The night before:

1. Let 3 tubs of tofu come
to room temperature.
Squeeze tofu into small bits
with your hands, mixing
in thyme, sage and onion
powder as you squeeze. This
is fun. Good job for kids.

2. Wet cheesecloth, wring
it out and smoothly line
colander with it--no
wrinkles. Dump in the
crumbled tofu, and press
it into sides and bottom
of colander, making a bowl
within a bowl. The "tofu
bowl" should be about
1-inch thick and almost
reach the top of the colander.

3. Hunt around, and find
a bowl that will fit perfectly
inside the tofu bowl. Gently
press it into the colander.
It will make an expressive
sound. Dig through your
pantry, and find something
heavy (can of peaches?) to
press the bowl into the tofu
bowl to help tofu drain.

4. Tuck corners of cheesecloth
over top of tofu to
keep edges from drying out.
Stand the colander/cheese-cloth/tofu/bowl/weight
construction in a dish to
catch liquid. Refrigerate
overnight.

The days of:

1. Preheat oven to 375F.

2. Prepare stuffing according
to package directions.
Remove weight and bowl
from colander. Fill tofu
hollow with stuffing. Crumble
remaining tofu, and use
to cover stuffing, pressing
flat to edges of colander.

3. Find a large oven-to-table
baking dish. Place dish over
colander. Hold tightly,
invoke the spirit of good
cooks, and invert colander
so tofu-turkey drops gently
onto dish. Peel off cheesecloth
to reveal, uh, half
a big, white basketball.

4. Combine tamari, olive
oil and sesame oil in bowl,
and baste tofu-turkey with
brush. (Now it's a big
golden-brown basketball.
Much better.) Bake 15 minutes.
Baste again. Reduce
oven to 350F, and bake
1 hour, basting as inspired.

5. To serve, cut once across
the middle and then into
slabs about 1 1/2-inches thick.
The turkeys thank you!

VT'S NUTRITIONAL ANALYSIS

PER SERVING: 375 CAL; 21G PROT;
18.5G TOTAL FAT (3G SAT. FAT); 27G
CARB; OMG CHOL; 719MG SOD; 3G
FIBER; 5G SUGARS