The Kind Life

 

I’m soooo insanely grateful for every single person on this site.  And especially to all of you who read this book and are trying this way of life out for the first time.  Also, I am so thankful for the flirts!  I want to make sure that I didn’t hurt any flirts feelings when I posted all of my Thanksgiving blogs.... just in case?

I would love to hear from more of you flirts!  How much flirting are we all doing, and how does it feel?  Do you flirts feel supported here on this site?  If not, is there anything that I can do, or we can do as a community, to help you guys out?  I really want everyone, especially flirts, to feel super comfy here... And to know how much I appreciate all of you!  It just means so much to me that people who had never even thought about going veg before are coming into these conversations, and getting closer to the plant based lifestyle.  So if you are a flirt, please don’t hesitate to ask questions!  I want to do all that I can to help and support you!

So, with that said, I wanted to share what I ended up doing on Thanksgiving, and show you guys some photos.  I had such a nice Thanksgiving.  In the morning, I started packing up for New York, and then Christopher and I went to our friend Nina & Leisha’s house.  Nina’s mom came too, so it was just the 5 of us. 

 First, we all went to see the new Wes Anderson movie, Fantastic Mr. Fox.  We snuck tangerine cocktails into the movie. My husband packed them in a bag with glasses and ice and everything, It was great!  We used tangerines from the farmer’s market, a little bit of lime, a little agave and a little vodka.  Yum!  They were very eco and delicious.  All the girls had a cocktail... Christopher doesn’t drink so he was our bartender!  After the movie he took a little nap at Nina and Leisha’s!

Then we had a HUGE feast.  I ate so much, I felt and looked like I was carrying a 5 month old child in my belly!  Even vegans can over do it on Thanksgiving if they want to! I was definitely not a Superhero at all that night!


Christopher and I brought a Chocolate Pecan Pie and some Blood Orange Cranberry sauce from FoodInk Catering.  Nina and Leisha picked up food from M Café, and I have to say it was so delicious.  Nina is a cooking genius, and oiled up the “turkey slices” and “stuffing” and baked all of it.  The stuffing was amazing, and the “turkey” tasted great, and looked a lot like real turkey... Except not in a gross way. 

The girls made yams, which were insane.  They just took yams, and added salt, pepper, and oil...that's it! 

So yummy.  The mashed potatoes, gravy and salad from M Café were delicious.  The salad had a kind of "cheese" on it, and this yummy dressing.  The dinner was a huge success! 

We ate.... then we ate more.... and then we watched the Woody Allen film, Crimes and Misdemeanors.  Finally, Christopher and I rolled ourselves out the door and drove home...

Just wanted to say Happy Thanksgiving, and Happy Holidays.  I’m in New York now for my play.  Today was the first day of rehearsal.  

I hope you all had a yummy, fun filled Thanksgiving too!  Let me know what you did, what you ate, and how it all turned out!

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What was that "turkey" made out of? It doesn't look like Quorn or Tofurkey. It looks far better!
This was my first vegan Thanksgiving and it was great. Was not superhero, like Alicia, but I made substitutions and all came out great. We had butternut squash, cornbread dressing with onion, celery, carrot and sage, sweet and sour red cabbage (my German family traditional dish), brussel sprouts with garlic, smashed potatos with garlic (I use veg broth instead of soy milk). I made the cranberry sauce from the book which was delish! My bf had his turkey cooked on the grill so that I didn't have to do anything with it. Everything was so yummy...and I made so much we had leftovers for 3 more meals.
oh and a great pie from Whole foods. I used Cool Whip topping which isn't the most healthy item but I think it is vegan...
Heather,
I'm 59 1/2 . I guess that qualifies for 40+ :)  Btw. I've been vegan off and on for over 30 yrs but the kind diet with it's balance of grains, greens and beans, is the first time that I have felt really nourished physically, emotionally, and at a deep cell level.
Alicia, the photos of the foods you prepared for Thanksgiving look divine!!!
Hi Natasha - I'd say 59 1/2 counts. :)  I would have to agree with you that the balance in The Kind Diet is what makes this work.  You can give up all animal products and still feel like crap if you don't add the good stuff in.   If you are going to be kind to animals, you've got to include yourself in there too.
I've been a vegetarian for 18 years and I have to admit there was a time when asked about going vegan I'd always say heck no. However the more I've read in the last couple of years I've really started to change my mind and views about it. I'm currently reading The Kind Diet now. So while not a flirt in regards to a vegetarian diet I am flirting with going vegan.
That looks like a delicious vegan thanksgiving feast.

Unfortunately I was surrounded by my husbands family who all eat meat and have one of those "typical American diets".

Being from New Zealand, Thanksgiving doesn't mean anything to me, however if I am to join my in-laws and celebrate their tradition, I decided to make the most of it and take my own small feast. I cooked up a MATCH meats roast with stuffing and it was so yummy! They are a St Louis based company and their products are so affordable and so amazingly good.... You can check them out at www.matchmeats.com. I am not sure if they have ventured out of the St Louis area, but I hope that if they haven't already, they will one day.

I was very excited to see that I bought the last roast right before Thanksgiving after seeing the freezer full of them a few days before - it is a good reminder that there are many others out there having more animal friendly meals.
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adopt a turkey!
Posted by Alicia Silverstone on Nov 25, 2009



A little while ago I was checking out the forums, and found something so great!  And now that it’s almost Thanksgiving, I wanted to let everyone know about it!
 
The Kind Life community member Dani wrote, “For this thanksgiving I am adopting a turkey from the Farm Sanctuary. You should check it out at www.adoptaturkey.org or www.farmsanctuary.org.  You can pick one out and they even send you a picture with the turkey's info.  It is so cute.  Please check it out.”  I have seen other community members writing about this recently, and I wanted to make sure everyone knows about it.  This is such a great thing that you can do to make your Thanksgiving as kind and loving as possible and fun too!
 
I really love this! Farm Sanctuary is so amazing! And I love this program that they do to save turkeys!!  Animal Acres also does something similar.  Another great place is Woodstock Farm Animal Sanctuary, if you live in that area. I highly recommend that people go to one of these sanctuaries and have a fun time playing with the animals! You can go online and find an animal sanctuary in your area.  Have fun, play with the turkeys, goats and pigs...you’ll love it!  And kids love it too. 



When I was working on Miss Match, I gave each cast member a sponsored animal for the holidays.  They got a little packet with their animal’s name, photo, and info.  You can do this through your favorite local animal rescue shelter usually, or through Animal Acres and Farm Sanctuary.



I also wanted to share with you this article from the New York Times that my friend Mike White sent me: http://www.nytimes.com/2009/11/22/opinion/22steiner.html?_r=1&adxnnl=1&adxnnlx=12

It’s called “Animal, Vegetable, Miserable”, and it’s a good read, especially right before Thanksgiving.  I’m a huge fan of Mike White’s and I’m so happy the New York Times printed such a well written article.... so wanted to share!

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root vegetable cassoulet
Posted by Alicia Silverstone on Nov 24, 2009

I mentioned this dish in the book when I talked about my big Thanksgiving bash a few years ago, and some of you have asked for the recipe.  I asked the team at FoodInk Catering to send me the recipe, so here it is!  A perfect dish for your Thanksgiving.

SERVES 6

INGREDIENTS
6 minikins (miniature pumpkins) roasted until tender
1/4 pound dried white beans (soaked and cooked)
1 tsp tomato paste
1 sweet potato, 1/2 inch diced
1 parsnip, 1/2 inch diced
1/2 celeriac, 1/2 inch diced
1/2 rutabaga, 1/2 inch diced
1/2 pound baby carrots (left whole if small)
1 small onion, finely diced
2 cloves garlic, finely diced
1 pint vegetable stock
1 1/2 cups pumpkin puree
6 oz silky tofu
4 tbsp ground nuts
4 tbsp vegan breadcrumbs
4 tsp chopped parsley
salt and pepper to taste
olive oil for sautéing

STEPS
In a large, wide pot, sauté onions and garlic in olive oil on medium heat until translucent.
Add in all the vegetables and sauté til browning on edges, then stir in the tomato paste.
Cook for 2 minutes.
Add vegetable stock in 3 increments, allowing to boil and slightly thicken between each addition.
By hand, chop and mash with a knife 1/3 of the beans to form a paste,
Add whole beans and mashed to vegetable mix.
Cook until vegetables are tender.
Add 1 cup of the pumpkin puree, parsley, and season to taste. 
Simmer for 10 minutes on low heat, then allow to cool.
Cut the top of the minikin and scoop out the seeds, being careful not to tear the pumpkin flesh or skin.
Then, fill the cavity with the cassoulet mix.
In a blender, mix together tofu and remaining pumpkin, then fold in nuts.
Spoon mix onto the top of each minikin, and sprinkle with breadcrumbs.
Bake for 10-15 minutes in a 375 degree oven, and serve.

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smothered seitan medallions & pumpkin cheesecake with candied cranberries
Posted by Alicia Silverstone on Nov 20, 2009

 

I went to my friend Mark’s house last night for a pre-Thanksgiving dinner, and had a super delicious meal.  Mark, his brother Michael, Michael’s wife Lalanya, and their 8 ½ week old daughter Geneva had me over for a scrumptious meal… 2nd year running!



On a sidenote, Lalanya is vegan, and throughout her entire pregnancy, every time I saw her she looked so great… her eyes were so white, she was glowing, just so healthy. And her baby Geneva is the healthiest baby.  Lalanya is going to write a blog for the site about her pregnancy and her birth, and her healthy lifestyle with her baby!  So stay stuned…

Anyways, we had a whole Thanksgiving meal; mashed potatoes, greens, this “smothered pork” dish (recipe below), and the best cheesecake ever (recipe below). Michael got these recipes from the Vegetarian Times, and they are both amazing.  Definitely perfect for a kind Thanksgiving!



Smothered Seitan Medallions In Mixed Mushroom Gravy

INGREDIENTS
1 lb Seitan cut into medallions

5 tbs arrowroot powder
1 cup plus 2 tbs olive oil, divided

1 large onion, thinly sliced, (2 cups)

5 cloves garlic, minced (2 tbs)

2 cups mixed mushroom gravy  (next recipe)

2 cups mushroom stock

1 cup finely chopped green cabbage

2 jalepeno chiles, minced

1/4 cup thinly sliced green onions

2 tbs chopped parsley

STEPS
Coat seitan pieces with arrowroot.

Heat 1/2 cup oil in skillet over medium high heat.

Fry half of seitan in oil 3 minutes per side.

Transfer to paper-towel lined plate.
Discard oil, wipe out skillet, and repeat with 1/2 cup oil and remaining seitan. 
Discard oil.


Add remaining 2 tbs oil and onion to hot skillet.

Increase heat to high and saute 3 minutes.

Reduce heat to medium, and saute 10 more minutes.

Add garlic and saute for 3 minutes.

Stir in Mixed Mushroom Gravy, Mushroom Stock, and seitan.

Cover and let simmer for 30 minutes.

Add cabbage, and cook 3 minutes.

Stir in jalepenos, green onion and parsley.




Mixed Mushroom Gravy

INGREDIENTS
2 tbs olive oil

1/4 lb button mushrooms

1/4 lb baby bella mushrooms

2 tbs all-purpose flour

1 cup unflavored rice milk

1 cup mushroom stock

1/2 tsp salt
1/2 tsp white pepper

STEPS
Heat 1 tbs olive oil in a saucepan over medium heat.

Add all mushrooms, and saute for 5 minutes.
Stir in flour and remaining 1 tbs oil.

Reduce heat to low, and cook ten minutes or until flour begins to brown, whisking continuously.

Whisk in rice milk, mushroom stock, salt, and white pepper.

Simmer 15 minutes, or until thickened, whisking often.




The cheesecake is adapted from a recipe in the Nov/Dec issue of Vegetarian Times, and was originally submitted by Kathryn Hostettler who won honorable mention in the recipes contest in this issue.

To make it a bit easier, Michael uses a pre-made graham-cracker crust, and also uses Whole Foods Market Organic Pumpkin Pie Filling as part of the cheesecake filling. 

Pumpkin Cheesecake with Candied Cranberries

Candied Cranberries

INGREDIENTS
2 Cups fresh cranberries, rinsed and drained

2 Cups sugar substitute (either maple syrup or agave nectar, whichever you prefer)

STEPS
Prick each cranberry several times with straight pin.

Bring sugar substitute and water to boil over medium heat.

Cook until sugar reaches 230 F on candy thermometer.

Add cranberries, and cook ten minutes or until syrup gels a bit.

Remove berries with slotted spoon and lay out on plate.
Save in refrigerator for adding to top of cheesecake later.



Crust

INGREDIENTS
Pre-made organic vegan graham-cracker crust (for ease)
or, if you prefer to make your own
10 sheets vegan graham crackers

1/4 tsp salt

2 oz Earth Balance butter

STEPS (if you aren't using premade)

Process crackers and salt into fine crumbs in food processor.
Add Earth Balance and pulse to combine.

Press mixture into bottom and half way up sides of 9 inch spring form pan.



Cheesecake Filling

INGREDIENTS
12 oz. silken tofu

8 oz. vegan cream cheese

3/4 can Whole Foods Organic Pumpkin Pie Filling

1/4 cup agave nectar
1/4 tsp ground nutmeg

1/4 tsp ground cinnamon



STEPS
Puree all ingredients in food processor until very smooth, about 3-5 minutes.

Pour into crust and bake at 350 F for 50 minutes.

Chill completely in refrigerator at least 3 hours, up to overnight.

Garnish with candied cranberries, slice and serve.

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thanksgiving part 3
Posted by Alicia Silverstone on Nov 19, 2009

I'd like to give a special mention to Kate Paul and her team at FoodInk Catering here in LA.  They are an amazing catering company and have helped me with so many things.  They catered my 30th birthday party, my Thanksgiving a couple years ago (when I went fancy style), and they most recently helped me (along with many other amazing vendors) with the food for the book launch party at the Stella McCartney Store. 

For the holiday, they have a Thanksgiving Gourmet2Go menu.  The great news is that they will make this menu below vegan for you!

Roast Fennel and Pear Salad with Cranberries, Candied Walnuts Over Baby Mesclun Greens with a Tarragon Dressing

Golden Beet, Pecan Praline Salad on Butter Lettuce, Cabernet Vinaigrette (make sure to say no cheese!)

Farro Salad with Spaghetti Squash, Roast Cherry Tomatoes & Corn, Lemon & Pistachio Oil Drizzle

For the 3 salads I might get some Dr. Cow cheese to add to them. That would be yummy. Or I could add the Field Roast cheese for the beet salad!

Garnet Yams (without the marshmallows! you can add your own if you want)

FoodInk’s Famous Blood Orange & Cranberry Sauce

Chick Pea & Swiss Chard Tagine with Saffron Couscous

Apple Stuffing (comes with one of the turkey options, just ask if you can order it as a side)

Chocolate Pecan Pie - had this awhile back and it was great. 

Pumpkin Flan - sounds good

Download the whole menu here: http://foodinkcatering.com/holiday/menu_thanksgiving09.pdf. You can use the order form on that menu, or just call them at (323) 934-9401. Just make sure you ask for the vegan versions, and you'll have a wonderful and yummy Thanksgiving!

I would also like to mention Kristina Brindley from Seedling Catering.  I have been using Seedling Catering for a while, and they are great.  They also helped with my book launch party! 

They have so many amazing dishes right now that would be perfect for Thanksgiving.  Check out how great these sound.

Thanksgiving Dinner – a soy free cutlet with a cornbread and apple stuffing, horseradish mashed potatoes, cipollini onion gravy, sauteed green beans with almonds, a yam torte and fresh cranberry sauce

Ratatouille Lasagna – classic ratatouille is baked into a lasagna with a cashew cheese and topped with a fresh tomato sauce, served with greens

Roast Vegetable Salad – seasonal roasted vegetables with toasted pecans and dried cranberries served with a roasted garlic dressing

Squash, Fennel and Apple Soup – a sweet blend of squash and apple with a little accent of fennel

Pumpkin or Pecan Pie – choose a tofu based pumpkin pie with a nut crust or a wheat and soy free pecan pie

You can see the menu here and email Kristina to place an order.

Another great place to order a kind Thanksgiving dinner from in LA is Madeleine Bistro, a great vegan restaurant.  They have a whole Thanksgiving-To-Go menu, and everything on this menu looks so good, and perfect for Thanksgiving.

Butternut Squash Bisque

Classic Caesar Salad with Rustic Bisquit

Grilled Lemon-Rosemary Seitan

Chicken-Fried Seitan

Braised Tempeh

Sourdough Sage Stuffing

Wheat Free Quinoa & Herb Stuffing

Pumpkin Pie

French Apple Tart

You can check out the menu here and call (818) 758-6971 to order.



M Café also has a Thanksgiving Holiday menu that looks soo good.  So many great vegan options!

Spiced Butternut Bisque

Winter Field Greens Salad with Fennel, Cranberries & Bosc Pear

Holiday Roast Dinner: Savory Sliced Seitan, Herbed Bread Stuffing, Pan Gravy and Cranberry Relish

Whipped Potato & Rutabaga

Mashed Pumpkin with Couscous & Raisins

Maple-Glazed Acorn Squash, Brussell Sprouts & Chestnuts

Sauteed Brocolini with Garlic & Red Chile

Green Beans Amandine

Wild Rice Pilaf

Cranberry-Ginger Relish

Raspberry Sacher Torte

Pumpkin Cheesecake

Cranberry-Apple Tart

You can download the menu here, and call (310) 410-0381 ext. 30.

I know that all of these options are in LA, but hopefully it inspires you and shows you all of the great vegan options that there are out there for Thanksgiving!

Also, I have finally figured out my Thanksgiving plans… we are going to the movies with some friends and ordering “pick-up”! 

What are your plans?

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thanksgiving part 2
Posted by Alicia Silverstone on Nov 18, 2009







                             photo by Lesley Marino, courtesy of Farm Sanctuary                                
Thanksgiving is gonna be here any second.  The American tradition of family and seasons changing and warmth and being cozy and loving and grateful - I love.  But then we go and have a large dead animal in the middle of the table, and that sort of ruins the whole being
grateful and warm part for me.  I mean, if we are being grateful, it would be beautiful if we were mindful of non-violence and looked to see how we can give back, instead of just taking.  We feel terrible at the end of the meal anyway because we gorged ourselves on food that our bodies don't handle well.  These are the foods that are nasty to our bodies and nasty to the planet…. and not to mention nasty to the turkeys! 

So what is the solution to all this?  I say a big, true, compassionate, and beautiful Thanksgiving.  I want my future kids to grow up in a loving environment that is conscious and kind to all.  We have been having these Pre-Thanksgiving dinners at our house a few weeks before Thanksgiving.  Some years we have parties, big parties, usually 26-28 people or something like that (pictured below). The more meat-eaters we get to come, the better for me!  My goal is to serve the most delicious food and for people to feel so good when they leave that when they have their "regular" Thanksgiving dinner, they have ours in the back of their minds.  Hopefully, some part of them says, "…the food was kinda better at Alicia's and I didn't feel terrible afterwards and everyone had such a good time!"… or something awesome like that!

This year we aren't going to get to do the whole deal since I only have a couple more weeks at home in LA before moving to NY for the play I'll be in on Broadway.  It's called Time Stands Still, and it will be at the Manhattan Theater Club.  More info here: www.manhattantheatreclub.com. Things are a little crazy getting ready to go now, so instead I will probably have a small gathering for holiday fun and games.  I have the menu in my head right now…. Artichoke Dip,  the Artichoke, Mushroom, and Leek Crostini with Pesto, and a huge Dr. Cow cheese platter.  There will be a cheese blog to come….

It can be a tricky time for a veggie around Thanksgiving, especially if you are going home to your non-veggie family.  The best way to deal with this is to call them and say, “Hi there.  I'm not sure if you know, but I'm trying really hard to be vegan and would love to know if I can help prepare all the side dishes so they are all ok for me to eat!  I promise you will love them and won't even know the difference".  That is one way.  Or you can bring your own food, or you can invite everyone to Thanksgiving at your place and make a great meal… minus the turkey, but adding so many other delicious dishes!

Over the years I have done it all; brought my own food, asked to make side dishes, but then I finally realized that I am no longer excited to attend any more unkind Thanksgiving dinners.   Even though people eat meat all the time around us, this day just seems special to me.  To have a dead animal as the centerpiece of the affair just feels like a missed opportunity to be mindful and compassionate. 

Anyhow, these are my thoughts on Thanksgiving and how I love to celebrate it.  I would love to hear about your holiday, what you ended up making and how it went.  I hope you have a warm and cozy day filled with love and amazing, memorable food.



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thanksgiving part 1
Posted by Alicia Silverstone on Nov 17, 2009

 

Ok, I know the clock is ticking on this one, but I'm gonna try to give you great Thanksgiving info before the big day.  There is way more to come on this subject, but for now, I want to share some great pick-up options for those of you living in LA (and at the bottom, there's a little tidbit about NY) and some great veggie alternatives to a "regular" Thanksgiving.  It is completely possible to have the most delicious veggie Thanksgiving in the world. 

For pick-up in LA check out:

Real Food Daily - both locations, Santa Monica and West Hollywood, do a great Thanksgiving meal that you pick-up and take wherever you need to be.

Seed - in Venice has a Thanksgiving Bento Box…. haven’t tried that one, but I'm sure it's delicious. 

Here are my favorite veg-style alternatives to the Thanksgiving norm for you to use and make in your own kitchen (recipes are from The Kind Diet unless otherwise noted):

Gravy

I'm not a huge fan of the Tofurky turkey, but I do love their gravy!  It's great and so are the Tofurky sausages and Tofurky jerky…but that's beside the point.  I just wanted to show you that quick Thanksgiving pick-ups are possible in LA.  And maybe these menus will inspire you and give you some great ideas on what to make this year if you have time.

"Meats"/Proteins/Anti-Turkeys
Pecan-Crusted Seitan (pictured)
Seitan Picatta with White Wine and Capers
Ginger-Baked Tofu
Thanksgiving Tofu
Sweet Potato-Lentil Stew - fun side dish
Hijiki-Tofu Croquettes - fun side dish
Fruity French Lentils - fun side dish
Field Roast Sausages… and they have a Celebration Loaf (not from The Kind Diet)
Gardein brand turkey slices or any of their scallopini-style "meats" (not from The Kind Diet)

Vegetable Dishes
Sicilian Collards with Pine Nuts and Raisins (pictured)
Baby Bok Choy Drizzled with Ume Vinaigrette (pictured)
Cuban-Style Roasted Sweet Potatoes - I like to use the white sweet potatoes, the yams, but you might want to use the orange/garnet yams for the holidays.
Scarlet Roasted Vegetables
Maple-Roasted Lotus Root, Sunchokes and  Leeks
Artichoke Dip - fun dip

Bready Things
Whole Wheat Biscuits
Pumpkin Bread
Arame Turnovers - yummy appetizer

Desserts
Crispy Peanut Butter Treats with Chocolate Chips
Oatmeal, Walnut, and Dried Plum Cookies
Peach Crumble - but use apples or pears instead to make it more seasonal
Candied Ginger Pears
Plum Soup - use winter fruit variation

Beverages
Warm Spicy Wine
Hot Chocolate

And for things like butter, milk, marshmallows, and whipped cream, use alternatives.  Use Earth Balance butter, non-dairy milk, non-dairy whipped creams, non-dairy cheese, like the one from Field Roast (put it into a fresh arugula salad with beets.... yum!).  And for marshmallows to use on your sweet potatoes, you can get Suzanne's brand Ricemellow fluff from M Cafe (some specialty stores carry them as well).  Or you can order it from http://www.suzannes-specialties.com.

Just remember that anything you want for Thanksgiving is possible and can be delicious.  Name something you can't find and we will tell you what to do to replace it.  I'm certain though that with these meat options, anything your imagination craves for Thanksgiving can be done!!! 

On a side note:

For those in NY, I have to tell you that I had one of the best Thanksgiving dinners of my life at Candle 79.  It was truly insane.  My husband was on tour with his old band S.T.U.N. and I met him in NY when he was playing there on tour.  We went to Candle.  It was all amazing, but the pumpkin cheesecake was the best thing ever.  I'm sure you can do Thanksgiving pick-ups from them.

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