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‘Win It’ Wednesday: Tofurky and Gravy Soda

Written by PETA | November 11, 2009

I enjoy cooking, and my chocolate pie is pretty delicious, if I do say so myself. Luckily for me, my friends and family like the pie, because, frankly, besides that one delectable dessert, I’m not a good cook. I’d be in quite a pickle if I couldn’t bring my old crowd-pleaser to our yearly vegan Thanksgiving Day potluck dinner.

But this year, I’m thinking about mixing things up and surprising* (and possibly delighting) everyone at the dinner table by also bringing a few bottles of Tofurky and Gravy. That’s right—just in time for vegan Thanksgiving Day celebrations everywhere, Jones Soda Co. has created a limited-edition Tofurky and gravy–flavored soda, which they are delivering along with a few dessert treats in an adorable metal lunch box. Feast your eyes, folks:


Tofurky soda


Want to win one of these fantastic gift packs? Of course you do. Just jot down your favorite Thanksgiving Day recipe below. It can be sweet or savory—just bowl us over. The two people who submit the most scrumptious recipes get the goods.

The contest ends on November 17, 2009, and we’ll choose two winners on November 19, 2009. Be sure to read our privacy policy and terms and conditions, as you’re agreeing to both by commenting. Good luck!

Written by Karin Bennett

*Fortunately our host doesn’t dictate which dishes we can bring to the annual soirée.

Commenting is closed.
  • susan smoaks says:

    i love apple salad. we chop up apples and add whipped cream and nuts mmm mmm good!

  • Pearl Pilcher says:

    Eat low on the food chain even on Thanksgiving.

  • Janette says:

    My favorite mashed potato recipe. It sounds like a lot of garlic but the roasting really mellows it out. It’s also really good with a gravy made out of mushrooms and beef flavored bouillon. 6 large potatoes washed 1 small to medium head of garlic 1234 cup soy creamer 2 tablespoons extra virgin olive oil salt and pepper you favorite fresh herbs such as dill parsley or chives Preheat the oven to 375F. Place potatoes directly on the middle rack. 15 minutes into cooking place garlic on a piece of aluminum foil and drizzle with 1 tablespoon olive oil. Place in oven with potatoes and continue cooking for about an hour. Mash potatoes while hot. Add another tablespoon olive oil then add creamer starting with a 12 cup and adding more as needed. If you like smoother potatoes blend it with a beater for a few minutes. Salt and pepper to taste and top with finely chopped fresh herbs of choice!

  • dawn R says:

    Tofurky roast!

  • Julie K says:

    Ok I don’t follow a recipe so I’ll estimate Native American “Indian” Pudding 1 cup of corn meal 12 tsp of nutmeg 12 tsp of powdered ginger 14 tsp of salt 14 cup of maple syrup 2 tbs of butter flavor Crisco or similar 45 cups of milk substitute Silk Very Vanilla soy is recommended preheat oven to 300 warm 4 cups of the “milk” in a large saucepan. add butter flavor Crisco maple syrup nutmeg salt and ginger. While stirring add cornmeal reduce heat and continue stirring until mixture is thick about 10 minutes. Pour mixture into a small greased Crisco casserole dish and unless the mixture is very very runny pour 1 cup of “milk” over it. bake for about 1.5 hours or until it browns nicely on the top. Super easy and traditional!

  • Michelle Carter says:

    sweet potato cornbread 34 cup sweet potato puree 3 T ground flax and 8 T warm water whisked together 12 cup veggie oil 34 cup brown sugar 1 t vanilla extract 12 t ground cinnamon 1 cup cornmeal 1 cup gluten free flour of your choice 1t baking soda 1 t baking powder a pinch of salt Sift together flour baking soda and salt.Combine the dry ingredients and the wet ingredients and then mix together. Make sure there are no lumps and then pour into your favorite greased baking dish and bake for about 30 minutes at 350 F. Check with a fork or toothpick and continue baking until it comes out clean

  • Julie Paha says:

    Super Easy Super Vegan Pumpkin Spice Treats! What you need 1 box Spice Cake mix 2 cans pumpkin Heat oven to 375 degrees In large bowl mix contents of spice cake mix and 1 12 cans pumpkin. Mix until all cake mix is blended with pumpkin. On a large cookie sheet drop melon ball sizes of mix on sheet. I put about a dozen per sheet so 4 rows of 3 Bake from 1518 minutes until middles are firm. I bake mine for 16 because I like them super moist. Let cool and try not to eat them all!!!

  • tracy l davis says:

    Crazy Lime Jello 2 packages of Lime Jello 1 cup of cottage cheese drain if needed 8 oz can of crushed pineapple drained 1 cup of green grapes halved

  • nicole licklider says:

    i feel so silly posting this after reading everyone else’s yummy recipes…but here goes everything… nicole’s deliciously delicious sweet potatoes… aprox. 56 giant sweet potatoes 1 giant can crushed pineapple 1 bag1 jar vegan marshmellows or marshmellow spread cinnamon pumpkin pie spice preheat oven to 375 degrees 1. peel and quarter sweet potatoes…place in large pot of water and boil until smushy smushy…yeah i said smushy… 2. place smushy sweet potatoes in deep pyrex God love pyrex… baking dish… 3. mix pineapple and spices into smushy sweet potatoes as much spice as you like…i like mine really cinnamony sweet… 4. cover yummy mixture with marshmellows or marshmellow spread… 5. cook in preheated over for 1 hour… 6. serve hooooot…

  • Ozzie says:

    Some of the above dishes are NOT vegan.

  • Sharon B says:

    Sounds good. I would love to try this!

  • Jackie says:

    Drinkable Tofurkey..Well I guess we know what Patrick Star will be enjoying this Thanksgiving.

  • Mel says:

    Vegan Lentil Loaf. This is something I make because it looks delicious and it is better when made ahead of time! Which is something I look for when the holidays come around 1 can lentils drained rinsed and slightly mashed 1 medium onion diced 1 cup rolled oats 12 cup carrots corn beans whatever you like! Equivalent of 1 egg of egg replacer 12 cup of your favorite spagetti or barbeque sauce. 2 cloves garlic minced basil to taste you could also add any combination of spices. I sometimes add some curry powder. salt and pepper 1.Preheat oven to 350 degrees F. 2.Mix lentils onion oats and veggies in a large bowl and mix well. 3.Add the egg replacer. 4.Add the sauce garlic basil salt and pepper. 5.Spray a loaf pan with cooking spray and add the lentil mixture in. 6.Bake uncovered 3040 minutes or until top is golden and crispy. 7.Let cool at least 5 minutes. Cover and store or turn onto a platter and slice. Serve if you like with some mushroom gravy! This recipe is super versatile. Add whatever veggies you like you can also add nuts or beans and sometimes I sneak some flax in there. Happy Holidays!

  • pja says:

    one recipe used jello so if you use jello do some research as to what the gelatin in jello comes from. and i’ll stick to cheese with vegetarian rennet before i eat vegan cheeses mostly made of palm oil the farming of which contributes to the deaths of elephants and orangutans and destruction of forests and land halfway across the world just for some nutritionless fatty oily nasty vegan cheese.

  • Hayley S. says:

    I loooove this dressing it’s delicious. Roasted Veggie Vegan Cornbread Dressing Prep Time About 2 hours Serves 58 Ingredients 6 vegan corn muffins 1 yellow squash diced 1 zucchini diced 1 red pepper diced 3 T minced garlic 1 T oregano 1 T rosemary 1 T thyme 1 T basil salt and pepper to taste 1 quart vegetable stock 12 cup olive oil Directions 1. Small dice squash zucchini red pepper 2. Toss veggies with olive oil herbs and salt and pepper. 3. Put in 350 degree oven in one layer and roast for approximately 25 minutes or until soft. 4. Saut garlic in oil combine herbs and add to garlic. 5. Crumble in the corn muffins. 6. Toss and combine with veggies. 7. Spread in large casserole dish. 8. Pour over stock and bake for 15 minutes. 9. Garnish with chopped scallion and serve.

  • Sarah H. says:

    From my cookzines Cookin’ With My Crawdaddy parts I and II A Vegan Cajun Cookzine that can be found on etsy Mattie’s Bourbon Cake Ingredients 13 cup canola oil 13 cup firm tofu blended 34 cup soymilk 3 T bourbon 1 tsp vanilla tsp maple extract 1 cups pumpkin 2 cups flour 1 12 cups sugar 1 12 T baking powder tsp salt tsp nutmeg tsp cinnamon cup of pecans or walnuts Glaze 1 cup of sugar 13 cup earth balance cup water cup bourbon Heat oven to 350 degrees. Combine the wet ingredients dry ingredients then add together. Spray or grease the bundt pan and crumble the nuts on the bottom then pour in cake mix. Bake the cake for 45 minutes to an hour. About 10 minutes before the cake is done combine the sugar earth balance and water in a sauce pan. Bring to a light boil until all of the sugar has dissolved. Remove from heat and add the bourbon. When the cake comes out of the oven leave it in the pan and pour the glaze over it. Let the cake sit for at least 20 minutes until all of the glaze has soaked into the cake. You can replace the bourbon with rum too!

  • Carley says:

    My mom and I always make Pumpkin Chocolate Chip Cookies to give to my aunt when she hosts Thanksgiving for my huge family. They are seasonal and delicious with a cakelike texture that is to die for. INGREDIENTS 1 cup Butter or Shortening 1 cup Sugar 1 cup Pumpkin 1 Egg 1 tsp. Vanilla 2 cups Flour 1 tsp. Baking powder tsp. Baking soda tsp Salt 1 tsp. Cinnamon tsp. Allspice 1 cup Semisweet Chocolate chips I use butter and shortening. DIRECTIONS Preheat oven to 375 degrees. In large bowl cream together buttershortening pumpkin sugar egg and vanilla. In separate bowl mix together all dry ingredients including the chocolate chips. Slowly add to the pumpkin mixture. Drop onto an ungreased cookie sheet and bake for about 15 minutes.

  • Alicia P says:

    Ovenbasted Garlic Carrots This recipe is super easy but surprisingly tastes like it’s not. For those who don’t think carrots can be delicious this recipe is for you! you need 1 Bag of whole carrots 1 can of vegetable stock garlic powder salt pepper 1 packet of vegetarian brown gravy if desired That’s it. So you peel the carrots but leave them whole and place them in a casserole dish. Then you rub them with garlic powder salt and pepper. I’m pretty liberal with it but you can add as little or as much as you want. the more garlic powder the spicyer the end product is which I love Preheat the oven to 375 and let the carrots sit in the spices until the oven is ready. Then pour half of the can of vegetable stock over the carrots and place them in the oven. As the stock simmers down baste the carrots a few times as they cook. When it looks like the stock is almost gone resalt pepper and garlic powder the carrots one last time and pour the remaining stock over them. Then you just finish cooking until the stock is gone and the carrots are tender. It really is good and gives the carrots a flavor you really wouldn’t expect. Plus whole carrots to me almost replace having meat since its a heartier vegetable. I pour over them my favorite vegetarian brown gravy but they can stand up on their own.

  • Melica Sherrill says:

    I want to join Peta but don’t have money to donate so how do I do that?

  • Addie Henderson says:

    This recipe is absolutely delicious and completely cruelty free!!! Carmel Apple Pie Ingredients use vegan versions your favorite Vegan pie crust recipe 34 large Granny Smith apples peeled cored and sliced very thinly “Caramel” topping 12 cup vegan butter 3 tablespoons flour 12 cup sugar 12 cup brown sugar 13 cup water Directions Heat oven to 425 degrees F. Pile apple slices in pie crust and lattice crust over top of pie. In a saucepan bring “Caramel” topping ingredients to a boil then reduce heat and simmer for five minutes. Pour “Caramel” over top of pie so that it seeps into the apples and covers the lattice. Bake for 15 minutes uncovered then cover with foil and continue to back at 350 degrees F. for another 3545 minutes. Enjoy! Serves 12 Preparation time 1 hr

  • Jeri says:

    CHRISTINA Just a headsup. Unless you are making your own Caesar dressing you are probably consuming anchovies. Traditional Caesar Dressing is made with Anchovy paste. Even a lot of the store bought prebottled stuff has anchovy paste in it. Just be cautious.

  • Zach Popham says:

    Items needed Slow Cooker One package SOYRIZO one can tomato soup one can fire roasted veggies One yellow bell pepper One orange bell pepper One red Onion two TBL spoons Vegan sugar Chili powder as much as you want Red Pepper flakes as much as you want Pack of TOfurky polish sausage Cheddar Daiya cheese Buns Chop veggies and add all cans to slow cooker. Season till desired taste is achieved. prepare Sausage and buns pour chili over sausages top with Daiya cheese and chopped onions. Lastly smile because you just ate heaven.

  • Olivia says:

    i am thrilled to say that i am throwing my first thanksgiving and my family all agreed to go vegan for a day! heres my menu FOOD FOR ALL THANKS GIVING DAY Breakfast you’ll be needing something to snickity snack on while you prepare for the family coming over duh duh duhhhhh Sticky Buns with a pumpkin glaze Buns 1 34 cups lukewarm water 1 12 Tbs instant yeast 1 12 tsp table salt 2 tbs cinnamon 1 cup soymilk warm whisked with 2 Tbs. EnerG Egg Replacer 12 cup agave syrup 12 cup Earth Balance butter melted 5 cups unbleached allpurpose flour 2 cups whole wheat flour Pumpkin glazewarning this is SWEEEEEEET 12 cup butter substitute 1 teaspoon salt 4 teaspoons vanilla extract 6 cups vegan confectioner’s sugar 12 cup canned pumpkin Soy milk NOW LETS GET THAT TOFURRKEY A COOKIN! for the main corse this year I am making Hazelnut Cranberry Roast from With my very own ‘ sweetly spiced gravey’ to go on top to compliment the fruit in the ‘roast’ SIDES Green Beans with Earth Balance salt and slivered almonds Sweet Potatoes with Pecan Praline Streusel for potatoes 68 sweet potatoes 12 cup of Earth Balance 1 dash of cinnamon or more 2 12 tablespoons of brown sugar 1 packet of Sweet Sara’s mini marshmallows! topping 12 cup of flour 12 cup brown sugar 12 melted earth balance cinnamon 1 cup chopped pecans 1 packet bake the potatoes peel and mash them mix in the rest of the ingridents that is listen under ‘for potatoes” put in a pan Mix together “for the topping” items except the mini marshmallows cover potatoes with the next packet of mini marshmallows then spoon the topping over the marshmallows bake at 350 for 30 mins or until brown and bubbly!! pureed cranberries with the zezt of 2 oranges and a dash of sugar DRINKS i would love to try the tofurky and gravy soda I bet THAT would be a bit at my thanksgiving party but this is what i serve spiced tea 7cups of water 1 cup of sugar 1 1inch piece of peeled fresh ginger 3 whole cloves 1 3inch stck cinnamon 1 star anise 4 black tea bags 1 cup organic pomegranate juice 14 cup lemmon juice sliced lemmons and cinnamon sticks to decorate Boil it all together and ENJOY! Saved the best of last DESSSSERTS!!!! Perfect Pecan Praline cookies 12 cup sugar 2 tablespoons water 1 cup of toasted peacans finely choped plus 3 tablespoons for sprinkling 1 cup Earth balance room temp 1 cup brown sugar PACKED 12 cup granulated sugar EnerG egg replacer enough for 2 large eggs 1 teasp vanilla 2 12 cups flour 12 teasp baking soda 4 ounces of vegan white chocolate from preheat oven for 350 degrees MIX EVERYTHING TOGETHER EXCEPT VEGAN WHITE CHOCOLATE bake when they all cooled melt the vegan white chocolate and dip one side of the cookie in the chocolate thensprinkle pecans! sooo warm and ‘buttery’ you’ll LOVE it! PUMPKIN CHOCOLATE PIE 12 pound firm or extra firm tofu pressed 1 15 ounce can pumpkin 12 cup sugar 14 cup maple syrup 1 tsp vanilla 12 cup cocoa 12 tsp nutmeg 12 tsp cinnamon 12 tsp ground cloves 2 tbsp soy milk 1 premade pie crust Preparation Preheat oven to 400 degrees. Process all ingredients in a blender or food processor until smooth and creamy adding more soy milk if needed. AND THEN OFCOURSE THE APPLE PIE 45 Granny Smith apples cored and thinly sliced 13 cup vegan margarine softened 13 cup packed brown sugar 1 tbsp ground cinnamon 1 tsp grated nutmeg 1 premade 9 inch pie crust Preparation Preheat the oven to 350 degrees. Places the apples in the crust. Dot with half the vegan margarine. Stir the rest of the margarine into the brown sugar and spices and crumble this mixture on top of the apples. Bake for 45 to 50 minutes or until apples are very soft when pierced with a knife. Viola! Thanksgiving dinner is served and no animals were harmed in the makin of my bakin’!

  • cynthia says:

    Pumpkin Hummus 1 12 cups pureed pumpkin canned is fine 1 can canned chickpeas drained and rinsed 2 tablespoons tahini 1 clove garlic 1 teaspoon cayenne powder 14teaspoon cinnamon more to taste 2 tablespoons olive oil 2 tablespoons fresh lemon Salt and pepper to taste In a food processor pulse the chickpeas and pumpkin until fairly smooth. Add tahini garlic cayenne cinnamon olive oil and lemon juice and combine until smooth. Add salt and pepper to taste. Spoon out onto a serving bowl. Serve with sliced vegetables andor pita slices.


    Gravy soda! Hot!

  • Sam says:

    Below without editing is one of my favorite ‘chicken’ recipes for this time of the year Graves’ Vegan Country Fried Chicken a variation of utz’s vegan fried chicken i just got the idea to take it back to the southern old school a few days ago st owns 12 cup of mashed potato flakes 14 cup nutritional yeast 1 tbsp garlic powder 1 tsp of salt 1 tsp pepper 13 cup melted nontransfat margarine this is an approximation but you really just need enough melted margarine to dip the seitan in as much chicken style seitan as you can handle the white wave brand is great or for greater economy see lee’s seitan recipe this shit is suuuuper easy. first things first preheat the oven to 375. mix all of the dry ingredients in one bowl keeping the melted margarine in a seperate bowl. dip your seitan chunks into the margarin fully coating them. then place your margarined chunks into your dry ingredients bowl and squeeze the mixture all around the chunks to ensure a nice thick coating. place your chunks into a pregreased pan just smear some vegetable oil around on a baking sheet. once all of your chunks are nestled onto your baking sheet baste the tops of them in the left over melted margarin make sure that all of the they dry stuff isl wet. bake for 2025 minutes longer for extra crispy. baked shit is better for you plus this recipe is less messy and labor intensive and probably cheaper too compared to the vegan fried chicken recipe due to lack of the required like half a bottle of oil. however make no mistakes about it utz’s vegan fried chicken fking owns and you can make some sick tempura vegetables out of that same batter recipe.

  • Sondra Straitiff says:

    Baked Vegetable Casserole Serves 34 2 Zucchini sliced 2 large Tomatoes sliced 2 large Potatoes sliced 2 teaspoons Garlic minced 1 12 ounce Olive oil 1 12 tablespoon Basil chopped To taste Salt and pepper Preheat the oven to 400. Toss together all ingredients in a large mixing bowl. Place in a lightly oiled casserole dish. Bake for 35 minutes or until the potatoes are soft. Serve warm. Tofu chunks or slices can be added for a complete meal.

  • connie chavez says:

    I just dont know about drinking turkey and gravy but its an interesting idea.Id have to try it.

  • Crysta says:

    Actually Tofurkey is one of our favorite year round dishes. Here’s how it’s best In a small bowl mix together 3 tablespoons unsalted butter 12 medium Spanish onion finely diced 12 tablespoon minced garlic 12 tablespoon whole black peppercorns 3 cups vegitable broth 1 cups pomegranate juice or substitute cranberry juice 2 tablespoons light brown sugar Salt and freshly ground pepper 3 tablespoons finely chopped chives This will be your marinade for your tofurkey. Follow the directions on the box for making the tofurkey in a roasting pan baste regularly with your marinade. For the last 20 minutes remove your foil and allow tofurkey to brown up flipping twice during the final cooking time to ensure an overall color. Served with smashed potatoes and carrots this is a great Thanksfornotkillingaturkey dinner.

  • Rosie Lake says:

    Crazy Lime Jello 2 packages of Lime Jello 1 cup of cottage cheese drain if needed 8 oz can of crushed pineapple drained 1 cup of green grapes halved Make Jello to boxed directions pour into a 9x13in pan and mix in the last 3 ingredients while still liquid. Let set and serve chilled. We serve this at every Thanksgiving. It is one of the things I look forward to most because not every family has such Crazy Jello!

  • Ale Oliver says:

    Mashed potatoesout of the box made w Carnation milk can of cream cheese soup mix well cheesyvpotatoes pit bread crumbs on top or better yet stuffing already made bake in preheated oven 510 min you have mashed potatocheesystuffing bake enjoy!!!!

  • Gregory Philp says:

    sounds kinda interestinggross

  • Chris says:

    SWEET SAVORY KALE I’m breaking out this recipe as a side dish to my stuffed pumpkin stew on Thanksgiving. I’m planning on using the last kale from my garden that I froze for this occasion. This will make anybody love kale! 2 T. olive oil 1 medium onion diced 3 cloves garlic minced 1 T. Dijon mustard 4 t. sugar 1 T. apple cider vinegar 1 12 C. vegetable broth 4 C. stemmed torn and rinsed kale 14 C. dried cranberries salt and pepper to taste 14 C. sliced almonds Heat olive oil in large pot over medium heat. Add the onion and garlic and cook for five minutes. Stir in the mustard sugar vinegar and broth and bring to a boil over high heat. Stir in the kale cover and cook for five minutes until kale has wilted. Stir in the cranberries and continue to boil until the liquid has reduced by half and cranberries are soft. Season to taste with salt and pepper. Sprinkled with almonds before serving.

  • veronica says:

    Please leave the turkeys alone and eat more TOFURKY!

  • Allison Taylor says:

    This is my mom’s veggiefriendly fall desert. It’s so good and SuperEasy! Gaye’s Pumpkin Crunch 2 8 oz cans pumpkin pie fillingmix 1 box Spice Cake mix 1 cup chopped pecans 2 sticks of buttermargarinebutter subs. melted In a greased and floured 13×9 pan pour pumpkin filling. Smooth evenly. Sprinkle cake mix evenly on top of pumpkin. Sprinkle pecans evenly on top of cake mix. Pour melted butter over top. Bake 325 for 7075 minutes. Enjoy!!

  • Amanda says:

    Tofurky roast!!!

  • Brooke Daly says:

    Mmmm Mmmm Vegetarian Stuffing! Combine bread cream of mushroom soup vegetable broth water and salt and pepper to tate. Add delicious wild rice apples pecans cranberries and whatever else you may like. Shape the concoction into a loaf wrap in foil and bake 350 for about an hour. Enjoy!

  • Jessie K says:

    Equipment A Waffle iron mixing bowls a wisk or a strong fork Ingredients 2 12 cups all purp flour 13 cup demerrara or brown sugar 2 12 teaspoons baking powder 12 teaspoon baking soda 12 teaspoon salt 2 teaspoons cinnamon 1 teaspoon ground ginger 12 teaspoon nutmeg 14 teaspoon ground cloves 2 Tablespoons soy yogurt 2 cups soymilk 15 oz pureed pumpkin fresh or canned 13 cup oil 2 teaspoons vanilla Directions Sift together dry ingredients. In a seperate bowl vigorously wisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions. I use a normal 4 waffle iron but I’ve made belgian ones too.

  • Dezy0303 says:

    Broccoli wvelveeta and ritz on top

  • Christina Moschella says:

    Since I’m a vegetarian the last few years my family has selected not to follow the traditional thanksgiving meal plan. Instead we have toasted garlic bread caesar salad and homemade lasagna which has been passed down through my family. Our sauce is made from tomato puree mixed with diced tomatoes oregano lots of garlic and some sea salt and pepper to taste. Usually we add heaping amounts of crimini or white mushrooms to the mix as well and let it simmer all day so the acids in the tomatoes naturally dissolve. I’m particular about the cheese we use since I won’t abide animal rennet. Luckily Tillamook uses vegetable rennet. We only use mozzarella in our lasagna so every bite is full of melty cheesy yumminess. When the sauce is ready and the pasta noodles have cooked we assemble to lasagna in thick layers pasta sauce and liberal handfuls of the cheese. When the pan is full we let it bake until the top is crisp and all the cheese is bubbly. My garlic bread recipe is really simple but absolutely delicious. I don’t believe in buying the ready made garlic spreads. I just cut a loaf of french or italian bread in half spread it with vegan buttermargarine then sprinkle granulated garlic on the top. Over this i usually grate romano cheese and a bit of oregano. Then i bake until the butter is melted and the top is slightly browned. It’s scrumptious with the tomato sauce. For dessert I make a homemade apple sauce pie. I use Macintosh apples for the best flavor. I peel and dice the apples by hand usually 57 large apples for a good sized pie. In a large sauce pot you add the apples a table spoon of brown sugar and a tablespoon of ground cinnamon. You would also add about a half inch of water so the apples don’t stick. For some real thanksgiving flavor I throw in a cup of dried cranberries. These moisten and plump in the cooking process and are delicious in the finished pie. Over medium heat you let the apples cook down. Macs are a super sweet apple and will basically melt into a rich light brown sauce within a half hour or so. If you don’t want chunks in your pie you can mash the mix up a bit with a potato masher. You can use ready bought or handmade pie crust. For handmade it’s just flour margarine and water. I assemble the pie with a layer of crust on the bottom and a layer on the top. Leftover dough can be cut into pretty maple leaves or acorn shapes and arranged on the top. That is the typical thanksgiving dinner in our household. Sometimes we will add soy sausage or soy meatballs but usually the lasagna is enough to make us all full and happily sleepyno need of slaughtered turkey. This year I hope to experiment with making my own mozzarella using the vegetable rennet I found at our local coop. My family is in for a treat!