When I googled “Turkey animal medicine” I was disappointed to read that the Turkey represents the spirit of giving and sacrificing, since it gives everything away so that others may live. Hmmm… That symbolism is quite questionable to my way of vegan thinking. I seriously doubt that all those turkeys really want to be killed so that human beings can feast on their dead bodies. Whilst allowing myself to grieve for the suffering that millions of turkeys will endure this month (in the U.S.), I’m also intending to spend some time chanting (singing) for the turkeys on Thanksgiving Day.

In my last blog article, “A Plea for Everyone in the U.S. to Consider Going Vegetarian/Vegan this Thanksgiving!” I pointed out that the meat industry contributes to about 18% of global green house emissions. With that being the case, even if people simply reduce the amount of meat they consume, that reduction will help the environment. For many people, it is difficult to give up animal products all at once, primarily because the body-mind is attached to (and also addicted to) the animal products. Thus, I am simply asking that people begin by reducing the amount of animal products that they ingest.

Why not begin with this Thanksgiving Day? There are so many delicious ways to go vegetarian or vegan on this U.S. holiday! For example, here is the vegan menu that I prepared for Thanksgiving, 2009:

~ Teriyaki tempeh: tempeh marinated in toasted sesame oil, soy sauce, ginger, garlic, agave syrup, and orange zest… then cooked in a skillet on medium heat.

~ Stuffed squash: baked winter squash stuffed with a sauté of extra virgin olive oil, onions, garlic, sunflower seeds, pecans, walnuts, dried cranberries, Himalayan krystal salt, oregano, and sage. 

~ Festive rice: brown rice and wild rice cooked together, then tossed with coconut oil, dried mint, cumin powder, dried figs, and shredded coconut.

~ Raw salad: arugula, oranges, raw ginger root, raw turmeric root, carrots, and fresh lemon juice.

~ Cooked beets.

~ Curried onion soup.

~ Cranberry sauce (out of a can, but organic!)

~ Almost raw pumpkin pie, recipe adapted from “Raw Pumpkin Pie Recipe” by The Raw Foods Witch. (Her recipe calls for raw pumpkin, but I used cooked pumpkin.)

In my soup cookbook, Love Soups: A Vegetarian Soup Cookbook Inspired by the Soup Devas, the soups are arranged by season, and a few of the Fall and Winter Soups would grace the Thanksgiving table in a lovely way… I’m thinking of Butternut Squash Soup, Coconut Spiced Yam Soup, and Harvest Moon Soup. You can read the Harvest Moon Soup recipe on the “Book Excerpts” page of this website.

Currently I am planning my vegan Thanksgiving menu for this year, so I will soon share details here on the Teja Blog. One thing that has already occurred to me is that I don’t want to make any more “stuffing” ~ no more “stuffing” bread into dead birds for this vegan yogini! Instead, I plan to create something called “Teja’s Turkey-Free Thanksgiving Vegan Delight”.

May all meat-eating human beings consider reducing their consumption of animal products.

Om Shanti (Peace),

Yogini Tejaswini

Photo of Teja’s Vegan Thanksgiving (2009) by Teja Shankara. Love Soups book cover designed by Gaelyn Larrick.