Thanksgiving is a much-loved holiday, an opportunity for giving thanks, together with friends and family, sharing our appreciation for the bountiful food available.

Unfortunately, our common perception of tradition seems to be focused on the body of a dead turkey. Millions of whom end up on dinner tables all over Canada.

As an advocate for those who can not speak for them selves, I am asking you to reconsider the “traditional” Thanksgiving turkey dinner, instead celebrate health and life with a plant-based,  Thanksgiving dinner.

While I don’t want to dwell on the negatives during what should be a happy time, it’s important to decide what to eat and serve to others based on sound knowledge. 20 million turkeys were raised and slaughtered in Canada this year.

Cramped in giant, filthy barns, they never get to step outside or breath fresh air. De-beaking and de-toeing are standard procedures that cause much pain and distress. Turkeys have been subject to generations of selective breeding which has resulted in birds too large to bear their own weight, who can not breed normally, and are artificially inseminated.

Contrary to popular belief, most so-called free-range turkeys do not live better or more natural lives. Since turkeys are rarely caged, all of them can be technically labeled free-range. Considering the many options, why not celebrate health and life with foods that are truly life-affrming, good for us, and good for the other animals we share this world with? Thank you for considering the turkeys.

Holiday Cashew Nut Roast (Serves 4-6)

Ingredients

Cook rice until tender; coursely grind cashews. Heat onion and garlic in oil untilslightly brown; chop and add tomato; simmer until soft. Combine all ingredients and press into two 9×5” loaf pans. Add a small dab of Earth Balance to coat the pan. Bake 30 mins or more at 350°F (Tempeh Stuffing, Garlic Mash Potatoes With Miso Gravy, Cheesy Sauce)

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