Can you imagine seeing that headline? A TV commercial or glossy magazine ad—just like the ones for meat—except this time starring… broccoli. Or cauliflower. Maybe even Brussels sprouts or cabbage, growing in idyllic fields with sunshine and birdsong.
Ha! I’d be thrilled. Just picture it—those ads appearing nationally, everywhere: on billboards, blogs, Google Ads, YouTube pre-rolls, even during the Super Bowl.
But let’s be real. Who would pay for such a commercial? Who could realistically afford it? Certainly not broccoli growers. They don’t have the kind of money that animal agriculture has—heavily subsidized and backed by a massive marketing machine that’s convinced most of society that “protein = meat.” These industries not only dominate ad space but also fight aggressively to protect their turf—remember when Oprah got sued for criticizing beef? Or the legal battles over Just Mayo and the word “milk”?
They’d probably even object to using the word “steak” to describe a broccoli dish. Because heaven forbid broccoli isn’t just a side dish—but the main event.
And yet, it should be. These simple, whole plant foods? They’re the healthiest for people. The most sustainable for the planet. And the kindest to animals. So yes, broccoli steaks.
And Here is a Fun Fact for all Language Purists (You Know Who You Are!)
“Steak” originally referred more to how food was cooked or served than what it was made of. So calling something like broccoli a “steak” isn’t a misnomer—it’s a return to form.
That’s right! The word “steak” comes from the Old Norse word “steik”, which means “roast” or “meat cooked on a stick.” It entered the English language in the 15th century, likely through the influence of Viking invasions in northern England and Scotland.
Old Norse “steik” → “roast on a spit”
Adopted into Middle English as stek(e), referring to a slice of meat for roasting or broiling.
Over time, “steak” came to mean a thick slice of meat (especially beef), cut across the muscle grain. Eventually expanded to fish (tuna steak, salmon steak), and now—deliciously—to plant-based foods (like cauliflower or broccoli steaks), which mimic the shape, thickness, or centrality of the dish.
Anyway… I came across the idea in a cookbook I flipped through at a bookstore by an author completely unknown to me. But the recipe—charred broccoli “steaks”—completely blew me away.
🌿 Why Char the Broccoli?
As the author, Michał Korkosz explains:
“In plant-based cooking, we have to lean on technique to make vegetables exciting. Charring mimics the savory depth of grilled meat—it’s not a 1:1 replica, but it brings smoky, rich flavor while keeping the veggies firm and satisfying.”
Even a simple squeeze of lemon can do the trick—but this layered version? It’s got depth, brightness, and crunch. A celebration of plant-based boldness on a plate.
Now, I know what some meat lovers would think. They won’t even give this a proper eye roll. Broccoli steak? Seriously? Yup. Totally outrageous. Totally surprising. And totally delicious.
It’s unexpected. Innovative. And honestly? As simple and easy as it gets.
🥦 The Secret Behind That Broccoli Satisfaction
Here’s why broccoli—when cooked just right—is weirdly filling and satisfying:
• Fiber structure: That firm, al dente crunch slows digestion and helps you feel full longer. • Water content: Light cooking keeps it juicy and satisfying, without extra calories. • Micronutrients: Gentle heat preserves powerful compounds like sulforaphane, which support metabolism, immunity, and even cancer protection.
Mushy broccoli? It collapses in your mouth—and your stomach. Firm, golden, seared broccoli? It says, “You’re eating something real.”
Quick & Easy Roasted Broccoli Steak Recipe
Inspired by Michał Korkosz, author of the blog Rozkoszny
Ingredients (Serves 4)
1 large or 2 small heads of broccoli (about 1.1 lbs / 500 g), cut into florets or thick slices
4 tbsp extra-virgin olive oil
fine sea salt to taste
½ cup water (for steaming in the pan)
For the umami soy dressing:
3 tbsp dark soy sauce
1 tbsp apple cider vinegar
1 tbsp powdered sugar
3 tbsp water
For the lemon mayo:
⅓ cup plant-based mayonnaise
1 tbsp lemon juice
a pinch of salt to taste
Finishing touches:
2–3 tbsp poppy seeds or sesame seeds
Freshly ground black pepper
Method: Step-by-Step
1. Start with the sauces. In a small bowl, combine the soy sauce, apple cider vinegar, powdered sugar, and water. Whisk until smooth and the sugar is fully dissolved. Set aside. In a separate bowl, stir together the mayonnaise, lemon juice, and a pinch of salt. Taste and adjust for acidity—it should be bright and creamy.
2. Prepare and char the broccoli. Trim the ends of the broccoli and slice any thick stalks in half lengthwise to create flat surfaces. Heat the olive oil in a large skillet or cast iron pan over medium to medium-high heat until shimmering but not smoking. Place the broccoli florets cut side down in a single layer. Press lightly to get good contact with the pan. Let them cook, undisturbed, for 2–4 minutes, or until visibly charred and golden-brown on the bottom. Add ½ cup (120 ml) of water to the pan and immediately cover with a lid to steam. Let cook for another 4–5 minutes, until the water evaporates and the broccoli is crisp-tender—not mushy. Remove from heat.
3. Assemble the dish. Transfer the broccoli to a serving plate. Drizzle generously with the soy dressing. Add a few dollops of the lemon mayo or serve it on the side. Sprinkle with poppy seeds and finish with freshly ground black pepper. Serve warm as a main course or hearty side dish.
Now Go and Have Fun with Endless Variations!
You can play with flavors—think sesame and soy for an Asian twist, curry spices with a side of dal or chickpeas, Italian-style with breadcrumbs and tomato sauce, or go bold with a classic steak-style marinade. Cook it how you like: oven-roasted, pan-seared on your favorite cast iron skillet, or grilled. And pair it with what you love: quinoa (for extra protein), golden breadcrumb-coated potatoes (for that cozy meal vibe), pasta, polenta, lentils, black beans, tofu, or salad. It works. Every. Time.
So, after years of eating plant-based, I’m happy to say that I’m still surprised by new recipes. And in recent years? I’m surprised even more often. Because more and more people—especially chefs—are entering the plant-based space, experimenting and elevating plants to their true potential.
Gone are the days when the only “vegan meal” was boiled carrots and bland steamed vegetables. (Yes, I remember this. It was three decades ago, when I didn’t even know veganism existed.)
Now we’re living in a golden age of flavor—from global dishes to cutting-edge plant-based products. And the pace is only accelerating.
I can’t wait to see what the next 10, 20 years will bring. It gives me hope. And motivation.
Because when you think about it, traditional cuisines took generations to evolve. So the innovation we’re seeing now? It’s just the beginning. And in the meantime, I’m more than happy living off the incredible plant-based bounty we already have.
This isn’t your average stir-fry—this is a bold, bitey, broccoli-powered bowl of plant-based bliss. Imagine big, pan-seared slabs of broccoli—charred just enough to give them attitude, but still crunchy enough to fight back.
Paired with silky bok choy and crispy golden tofu cubes, this dish is drenched in umami flavor with just the right hint of sweet onion caramel and nutty sesame. Topped with a sprinkle of seeds or cashews, and nestled on a cloud of quinoa or brown rice, it’s the kind of meal that fills you up without weighing you down.
✨ It’s clean. It’s bold. It’s got protein punch, fiber flair, and green glory all in one skillet.
Your tastebuds? Thrilled. Your stomach? Satisfied. Your body? Saying, “Yes, more of that, please!”
The Secret Behind Broccoli Satisfaction
Surprise! Broccoli can be incredibly filling—leaving you full, content, and strangely smug—as long as it’s not overcooked.
It’s one of my favorite go-to ingredients, ideal for preparing quick meals, that are also super nutritious, satisfying, and all-around just plain delicious.
And here’s why.
When broccoli is lightly cooked—think sautéed, roasted, or seared—it holds onto its best assets. The fiber structure stays intact, giving it that satisfying “bite” that slows down digestion and helps you feel fuller, longer. No limp mush here—just real texture that tells your body, “You’re eating something substantial.”
It also keeps its natural water content, which adds juicy volume without adding calories. That means you can load up your plate without feeling weighed down.
And then there’s the nutritional edge. Overcooking broccoli doesn’t just kill texture—it kills nutrients too. Key compounds like sulforaphane (a potent antioxidant linked to cancer prevention and detoxification) break down with excessive heat. A quick sear or steam keeps them alive and kicking, and makes them easier to digest than raw.
So yes, mushy broccoli collapses in your mouth—and in your stomach. But firm, lightly cooked broccoli? That stuff stands its ground. It fills you up. It’s what satisfying food should feel like.
“What does 25 grams of protein look like?”
So you’re scrolling through the internet looking for “high-protein foods,” and bam—there it is again… A smug little graphics showing 3 ounces of beef sitting next to 1.5 cups of beans or a small mountain of quinoa, and a long row of spoonfuls of peanut butter with about million calories.
The message?
“See? Beef is superior. Fewer calories. More protein. And complete protein at that. Filling and satisfying. Game over.”
But here’s what they’re not showing you:
The fiber content: Zero in meat
The antioxidants: Zero
The phytonutrients, gut-supporting compounds, and disease-fighting benefits: Zero
The cost to your heart, your colon, and the climate? …well, let’s not get started.
The suffering of animals… beyond measure…
Those graphics aren’t nutrition education. They’re marketing dressed up in charts!
Enter the Green Goddess of Satiety: Broccoli
Here’s the truth: a big bowl of stir-fried broccoli, bok choy, and tofu can leave you feeling more full, energized, and nourished than any sad little slice of meat. Why?
Because when you don’t boil the life out of it, broccoli has everything going for it:
Crunch and texture → tells your body “I’m eating real food.”
Micronutrients and antioxidants → fuel your cells, not just your macros.
And yes, protein too. The healthy, kind, and sustainable kind.
🌱 Broccoli & Bok Choy Stir Fry with Tofu Recipe
A complete meal made from actual food—plant-powered protein (protein 5.0!), fiber, crunch, color, and comfort in every bite.
Ingredients:
1 block firm tofu, ~400g (📦 ~36g protein)
2 cups broccoli florets or “steaks” (🥦 ~6g protein)
2 cups bok choy, chopped (🥬 ~3g protein)
1 small onion, sliced
1 tbsp sesame oil (or water for low-fat version)
1 tbsp soy sauce or tamari
1 garlic clove, minced
1 tsp grated ginger (optional)
1 tbsp sesame seeds (optional, ~2g protein)
2 tbsp roasted cashews (optional, ~3g protein)
1 cup cooked quinoa or brown rice per serving (🍚 quinoa: ~8g protein, rice: ~5g)
Method:
Crisp the tofu: Cube and pan-fry the tofu until golden. Set aside. Sear the broccoli: Begin by cutting the broccoli into diagonal pieces, like steaks, before searing. In a hot cast iron pan (or a regular pan), sear big broccoli chunks until browned but still firm. No mush allowed! Set aside with tofu. Sauté the aromatics: Add onion to the pan and let it caramelize. Toss in garlic and ginger for a hit of flavor. Add bok choy: Stir in the chopped greens, cook just until tender and still vibrant. Sprinkle with sesame seeds, allowing them to brown slightly. Mix it all up: Return tofu and broccoli to the pan, splash with soy sauce, and stir to coat. Serve: Serve over quinoa or brown rice.
Makes 2 generous servings: perfect for sharing or save some for later.
Total per serving (w/ quinoa, no cashews): ~25–27g of protein, 100% plants, fiber-rich, full of antioxidants
Why This Meal Crushes That 3-Ounce Steak
You know those graphics showing 25g of protein from beef at just 173 calories? Sure. It’s low calorie… but also low everything else. Compare that to this meal:
Protein? Check.
Fiber? Loads.
Micronutrients? From magnesium to vitamin C to calcium.
Antioxidants? Oh yeah.
Phytonutrients and anti-inflammatory compounds? You bet.
That beef? It’s a component. High in environmental cost and animal suffering.
This bowl? It’s a meal—complete in the way your body actually needs. Full of nutrients, goodness, and kindness—to the planet, animals, and people.
So, the next time you see one of those “What does 25 grams of protein look like?” infographics, ask yourself: Where’s the fiber? Where’s the color? Where’s the life? Don’t fall for protein tunnel vision. Eat like your health—and the planet—depends on more than just macros. Because it does.
This Curried Cauliflower & Split-Pea Soup is a cozy, flavorful bowl of plant-powered goodness—with a seriously impressive sustainability score to match! Packed with protein-rich split peas and colorful veggies, it’s super budget-friendly, low-waste, and cooks up in a flash thanks to the magic of a pressure cooker. No soaking, no fuss—just a creamy, comforting soup that’s kind to your body, your wallet, and the planet. Whip up a big batch and feel like a kitchen wizard making the world better one spoonful at a time!
This soup is the ultimate comfort food that’s so quick to prepare it’s shocking! It literally takes me about 20 minutes from decision to the steaming bowl.
Don’t believe me? Suspect me of cheating or exaggerating? Having some dark superpowers? No, I just use the right equipment.
Namely, a pressure cooker. An essential kitchen tool for anyone who eats a plant-powered diet.
A pressure cooker is an incredibly useful kitchen appliance, especially when it comes to easily and quickly preparing all sorts of legumes, from lentils to beans. It dramatically cuts down on cooking time, producing tender beans and chickpeas that are otherwise difficult to achieve, even after hours of cooking, thus saving time and energy.
This soup is very filling, rich in plant protein, and cheap to make.
It’s also incredibly smooth and creamy, even without a blender! The problem with cooking veggies in a pressure cooker is that they easily get too soft and turn mushy, but this soup actually benefits from that effect. This And I don’t even bother chopping the veggies finely—they get soft enough on their own. to smooth consistency or served as is.
Split peas don’t require soaking, so that speeds up the process even more.
Creamy Split Pea Soup with Veggies—Ready in Just 5 Minutes (Pressure Cooker Recipe)
Ingredients:
2 cups yellow split peas, rinsed
4 cups water
Vegetables: add what you like or have, for example:
½ head of cauliflower, and/or broccoli, 2 leaves of kale, ½ bunch spinach
1 large carrot, 1 sweet potato, 1 potato
2 celery stalks, 1 parsley root, 1 small piece of celery root
Spices: 1 teaspoon curry powder
1 teaspoon marjoram (optional)
A pinch of dry ginger (optional)
Salt and black pepper, to taste
Method
Add everything to the pressure cooker and start cooking on high until it seals. Continue cooking for about 4-5 minutes. Let it simmer for a few more minutes, allowing the pressure to be released naturally. Open the lid, adjust the seasoning, and enjoy the thick, creamy texture.
Storage:
The soup can be refrigerated for up to 5 days or frozen in smaller portions for future meals. Add a bit of water or vegetable broth when reheating if it’s too thick.
Nutritional Breakdown: Servings: 6-8, Calories per Serving: 250-300 calories, Carbohydrates: 45-55 grams, Proteins: 15-20 grams, Fats: 1-2 grams, Fiber: 15-20 grams. These values are approximations, and actual nutritional content can vary based on specific ingredient types and amounts.
Cooking Beans: Pressure Cooker vs. Thermomix vs. Slow Cooker
I’m kicking myself for not using a pressure cooker sooner, or an electric cooker, like Instant Pot. Beans were such a struggle before! Don’t make the same mistake. Seriously, unless you only use canned beans, or maybe have some other fancy equipment that cooks the food for you – like a Thermomix or some slow cooker — you should seriously consider investing in a pressure cooker. And even if you have those, from what I know, pressure cookers are still superior. Here’s why:
Cooking Beans: Pressure Cooker vs. Instant Pot vs. Thermomix vs. Slow Cooker
Pressure Cooker: Fast and energy-efficient, perfect for cooking beans and legumes quickly without pre-soaking. Ideal for preparing meals in a fraction of the usual time while maintaining most nutrients due to reduced cooking duration. Especially great for split peas, which cook in just 5–10 minutes.
Instant Pot: A modern, electric version of the pressure cooker with added convenience. It features programmable settings, a delay timer, and keep-warm functions. It’s excellent for hands-off cooking of legumes like split peas (5–7 minutes on high pressure), lentils, or even soaked beans. Super beginner-friendly and widely used in plant-based kitchens.
Thermomix: A multifunctional appliance, capable of cooking beans with precise temperature control and built-in stirring. No high-pressure function needed for faster legume cooking, so it’s slower than a pressure cooker or Instant Pot. Best used when your recipe involves blending or multi-stage cooking (e.g., soups or sauces).
Slow Cooker: Ideal for a “set it and forget it” approach. Cooking beans takes longer (6–8 hours), but the result is tender, deeply flavorful legumes. It’s less energy-efficient and not ideal if you need your food fast, but perfect for prepping overnight or during the workday.
Using a pressure cooker for this recipe not only speeds up the process but also helps retain the nutritional value of the ingredients, making it a superb choice for healthy, quick meals.
🌱 My Overall Sustainability Rating of this Recipe: 9.5/10!
✅ 1. Ingredient Footprint – Very Low
Split peas are one of the most sustainable protein sources available. They require little water to grow, enrich the soil with nitrogen (which reduces the need for synthetic fertilizers), and have a low carbon footprint.
The other vegetables (cauliflower, carrots, potatoes, celery, etc.) are seasonal, local-friendly, and low-impact compared to animal products or exotic produce.
✅ 2. Protein Content – Excellent
Split peas are high in plant protein (~16g per cooked cup) and rich in fiber, making this soup a nutrient-dense alternative to meat-based soups without the environmental burden of animal agriculture.
✅ 3. Cooking Method – Efficient
Using a pressure cooker or Instant Pot dramatically reduces cooking time and energy use compared to stove-top simmering for hours or baking.
Compared to slow cookers or ovens, a pressure cooker uses up to 70% less energy and helps retain more nutrients.
✅ 4. Cost – Very Low
Split peas and root vegetables are some of the most affordable whole-food ingredients.
A big batch of soup can feed 6–8 people for the cost of a couple of store-bought meals or even less, especially if bought in bulk.
✅ 5. Waste & Packaging – Minimal
You can buy most ingredients (split peas, spices, veggies) loose or in bulk, which minimizes packaging waste.
Leftovers store and freeze well, reducing food waste.
🔄 Suggested Improvements for a Perfect 10:
Use home-composted veggie scraps if possible, or make broth from peelings before adding them to compost.
If using store-bought spices, choose recyclable glass jars or refill from bulk bins.
Cook with renewable energy (e.g., induction stove, solar panels) if available.
🌟 Overall Verdict: This soup is a model plant-based, low-waste, low-cost, high-protein, eco-friendly comfort meal. A regular in any sustainable kitchen!
My son is home for a couple of days from his studies abroad, so I must decide what to cook for him.
Spaghetti Bolognese it is!
The plant-based version of the dish, of course.
So, what can you substitute for meat in Bolognese?
Lentils, which have a meaty texture and are full of protein, make a great ground meat substitute. Add mushrooms (for savory flavor) and quinoa (optional, for chewy texture) to make your lentil Bolognese really shine.
Legumes in general, and lentils in particular, are overlooked by many people, but their versatility and nutritional value make them a game-changer for super-charging plant-based meals. Legumes are the wallflowers of the food world. Standing there in the back of the pantry, modestly packed with nutrients, quietly good for the planet, and utterly versatile, but they rarely get invited to the main event. In the U.S., they’re barely considered a side dish, if even that, let alone a star. And it’s a shame—because legumes are kind of amazing. Actually, scratch that—they’re completely amazing.
There are many variations of this recipe, but here’s the gist.
Mind you, if you ask an Italian, the traditional bolognese, usually doesn’t have any tomato in it. It’s a slow-cooked ragu made from beef with a blend of vegetables called a “soffritto” and a splash of milk (I mean, what?). It’s a hearty dish so comforting, like a hug after a long day.
And this recipe nails it, even if it’s way off from the original.
This Hearty Vegan Bolognese is exactly that. It’s rich, savory, and packed with deep umami flavor—and no meat required. Whether you’re serving it over pasta, noodles, zoodles (, or piling it into a lasagna, this bolognese delivers all the comfort of the Italian classic while being completely plant-based. (In case you’re wondering what zoodles are, they are essentially zucchini noodles, where raw zucchini is transformed into a pasta-like shape with a spiralizer or other cutting methods.)
Course: Main Course; Cuisine: Italian, Vegan; Servings: 4 serving
Calories: 228kcal
Ingredients
For the Sauce:
2 tablespoons olive oil
1 medium onion, finely diced
2 carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, minced
1 cup mushrooms, chopped (optional, for that extra “umami oomph”)
1 cup dried brown, green, or beluga lentils (or 1 can, drained and rinsed)
1/2 cup red wine (optional—if you’re feeling fancy)
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
1 bay leaf
2 cups vegetable broth or water
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional, for a subtle smoky edge; or use 1 teaspoon of liquid smoke)
A pinch of red pepper flakes (more if you like spicy)
Salt and pepper, to taste
For the Pasta:
Spaghetti noodles (or any pasta you like)
For Garnish:
Fresh basil, roughly chopped
A drizzle of extra virgin olive oil (if you’re feeling extra indulgent)
Method
Prep the Veggie Squad: Heat the olive oil in a large, deep skillet or saucepan over medium heat. Toss in the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the veggies soften and the aroma makes you question why you ever settled for boring takeout.
Garlic & Mushrooms to the Rescue: Add the minced garlic (and mushrooms, if using) to the pan. Cook for another 2-3 minutes until fragrant and the mushrooms have released their moisture. Your kitchen should smell like a five-star Italian trattoria by now!
Lentils Join the Party: Stir in the lentils. If you’re using dried lentils, give them a quick rinse before adding. Let them toast in the veggie mixture for about a minute to absorb all that flavorful goodness.
Wine Not? Pour in the red wine (if using) and let it simmer for 2 minutes, allowing the alcohol to evaporate and the flavors to meld. If wine isn’t your jam, simply skip this step and proceed to the next.
Tomato Time: Stir in the crushed tomatoes, tomato paste, and vegetable broth. Add the bay leaf, oregano, basil, thyme, smoked paprika, red pepper flakes, and a generous pinch of salt and pepper. Bring the whole concoction to a simmer.
Simmer, Simmer, Simmer: Reduce the heat to low and let the sauce simmer uncovered for 25-30 minutes. Stir occasionally. The lentils should be tender and the sauce thickened to perfection—rich, hearty, and begging to be spooned over pasta.
Pasta Party: While your sauce is working its magic, cook the spaghetti noodles according to the package directions. Drain and set aside. Feel free to toss them with a bit of olive oil to prevent sticking.
Assembly & Finale: Remove the bay leaf from your sauce and give it a taste. Adjust seasonings if needed. Then, serve a generous ladle of your lentil bolognese over a bed of spaghetti. Garnish with fresh basil and an extra drizzle of olive oil for that final, Instagram-worthy flourish.
Enjoy & Share: Dig in and savor the flavors! This dish isn’t just a meal—it’s a celebration of plant-powered deliciousness. Bonus points if you share it with friends and watch their jaws drop at the revelation that you didn’t use any meat.
Storage tip: Leftovers? This sauce tastes even better the next day. Store in the fridge for up to 5 days or freeze for a quick future meal.
Bon appétit!
Enjoy this edgy, plant-based twist on a classic, and let the lentils lead the flavor revolution in your kitchen!
You’ll find this recipe (or one like it) in my new upcoming plant-powered cookbook!
It’s still in the works as a part of my Green Reset series—in the meantime, check out my other cookbooks and children’s books on Amazon.
You may think that a plant-based Thanksgiving is a blasphemy, and see no reason why we should give up the tradition of eating a turkey, replacing it with a stuffed pumpkin, tofurky, or whatever, but please hear me out.
As much as we like to stick to traditional way of doing things, and protest against changing anything for the sake of TRADITION—the most important criteria for keeping a tradition should be how well those traditions are serving us TODAY, knowing what we know, being who we are RIGHT NOW.
The most important criteria for keeping or changing a tradition should be—how well those traditions are serving us TODAY, knowing what we know, being who we are RIGHT NOW.
And right now our planet is in trouble. Scientists say we are heading towards planetary breakdown, and even if we ended fossil fuels today, our food system alone would send us over 1.5 degrees Celsius warming, with animal agriculture being the worst offender*.
With 8 billion of people in the world, and 80 billion of land animals and trillions of sea animals killed each year; we truly have a huge sustainability problem on our hands, and even switching to “free-range,” “cage-free,” “organic” meat and dairy, as some propose, will only make the matter worse.
Turkeys do not smile very much! Dang they have no reason, especially on Thanksgiving!
So, back to Thanksgiving.
It is generally believed that in 1621, the Pilgrims invited Wampanoag Indians to a feast in Plymouth Colony to celebrate their first harvest with turkey, sweet potatoes, cranberry sauce, and pumpkin pie.
Well, maybe it happened like that, but from what we know today, probably not.
Traditions that relate to certain events in the past often bear little resemblance to the actual events—and it’s okay.
FACT: Thanksgiving as we know it was created by ‘Mary Had a Little Lamb’ author—not the Pilgrims
Sarah Josepha Hale – does that name mean anything to you?
You may not have heard of her, but she is the woman who created Thanksgiving as we now celebrate it.
This may come as a surprise to you, because it’s a little known fact, but without Sarah Jessica Hale there would be no Thanksgiving as we know it.
Without Sarah Josepha Hale—later known as “the Mother of Thanksgiving”—there would be no turkey on the table, no gravy, no cranberry sauce, and no pumpkin pie.
Most importantly, there would be no Thanksgiving as a national holiday.
She was the one who conceived the idea, and then shaped the entire celebration—complete with putting together the menu items and the recipes that are now familiar to everyone across North America and beyond.
Yes, festive thanksgiving dinners were celebrated around the country, but not necessarily on the same day and not necessarily with the same food, and they were not given in the celebration of the 1621 feast.
It was Sarah Josepha Hale, an author, poet and magazine editor, a feminist, and an influential woman of her time (and the author of the poem “Mary Had a Little Lamb”) who conceived the idea of the thanksgiving celebration and making it into a national holiday.
She had a VISION, and she CONSISTENTLY and TIRELESSLY WORKED toward fulfillment of that vision. She wrote letters and articles, spoke to people, sent petitions to politicians and presidents—until they listened.
She wrote not one, not two letters—but probably dozens, maybe even hundreds. She did that not for a week or a month, but over the period of many years.
In fact, for forty years, she lobbied any and all politicians she could, ultimately appealing to President Lincoln himself.
She kept doing it, even though probably at the beginning nobody listened to her. But she had not stopped … until it worked.
Finally, in the summer of 1863, on the heels of the decisive battles of Gettysburg and Vicksburg, President Lincoln granted her wish declaring Thanksgiving a national holiday.
And Sarah Josepha Hale knew exactly how this holiday celebration should look like. In her 1823 novel ‘Northwood; or, a Tale of New England’, she devoted an entire chapter to one such dinner, describing it in much detail, complete with roast turkey, gravy, and pumpkin pie.
As a result of her commitment, her passion, her belief, she single-handedly accomplished a huge goal influencing the lives of millions. She created one of the biggest holiday traditions—Thanksgiving as we know it—which bears little resemblance to the original celebration.
Ironically, apart from the food that is served during this holiday, today’s Thanksgiving bears little resemblance to Sarah Josepha Hale’s vision, either. The rather solemn celebration, that was about giving thanks, helping the poor and feeding the homeless, turned into a thanksgiving extravaganza, complete with the Macy’s Day Parade, football games galore, and enough food wasted to sink a ship.
What Was Done – Can be Un-Done
Unfortunately, what Hale had created with good intentions is hurtful for the animals, for people, and our planet. As a result of her work, commitment, and passion millions of animals are bread every year for the sole purpose of being killed, baked and served as a centerpiece on the Thanksgiving table–while people gather around to celebrate and give thanks.
Unfortunately, that’s her legacy.
Quite depressing, really. Tragic, even.
So why do I even talk about it?
Because what she did – can be undone.
Today, we can create NEW TRADITIONS.
Traditions that are just and COMPASSIONATE, truly HUMANE and JOYFUL.
Traditions that don’t require hurting anyone and don’t damage our planet.
Today, it’s time for new Thanksgiving traditions.
Traditions that are about giving thanks, being gentle and compassionate towards all beings.
If you think that’s impossible, that it will be an affront to the original Thanksgiving celebration that took place in 1621—think again.
The way we celebrate this holiday has very little to do with what the original celebration looked like, and everything to do with a vision of one influential woman, whom we know little about today.
It’s okay to shape new traditions. It’s okay to change traditions. Sarah Josepha Hale taught us how.
That’s the positive part of her legacy.
We can follow in her footsteps—with DETERMINATION, COMMITMENT, and PASSION—to re-invent the Thanksgiving tradition, as well as other traditions around the globe.
