For those of us in the US, Thanksgiving is nearly here. It’s a time for feasting and family and football and, well…feasting. For vegetarians and vegans, Thanksgiving and other food-centric holidays can be a challenge. In this episode of the Vegetarian Zen podcast we’ll share some tips from our wonderful friends in the Peas and Carrots Society for making this a very vegetarian Thanksgiving. And remember…these can apply to other holidays and social situations too, so if you’re not in the US…listen anyway!
 
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Our Thanksgiving newsletter comes out on November 15…are you on our mailing list?
If you haven’t signed up for our monthly enewsletter, now’s the time! The Thanksgiving edition will be sent out in 2 days, and if you’re not on the list here’s what you’ll be missing:

* A completely vegetarian (and completely homemade) holiday feast
* 3 sanctuaries where you can virtually adopt a turkey this holiday season (because Thanksgiving should be all about saving the turkeys, not eating them!)
*  The most adorable turkey “moment of zen” ever
* One of our favorite products to help make your holiday dessert prep easier

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Here’s what we mention in this episode:

* Gardein
* Tofurky
* Field Roast
* Double Chocolate ‘War’ Cake
* Four Ingredient Vegan Pumpkin Pie
* Make your own tasty vegetarian turkey for Thanksgiving with this recipe

Resources Used for this Episode

* 6 Vegan and vegetarian turkey alternatives for Thanksgiving

Recipe of the Week

* Vegan Lentil Quinoa Loaf

Quotes of the Week
Some people grumble that roses have thorns; I am grateful that thorns have roses.
— Alphonse Karr
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Thanks for listening!