PEACE & GOODWILL TO ALL? intensively farmed turkeys are reared in filth and squalor, in air that is almost unbreathable. They live for only 13 - 18 weeks before they are slaughtered. They bear no resemblance to the healthy adult turkey that many people believe they are eating. Intensively farmed turkeys are de-beaked with a red-hot blade to stop them from damaging the other turkeys that share their fate. They live their short lives in dark, overcrowded sheds. When they reach slaughter weight, they are bundled into crates (many having legs or wings broken in the process), then they are taken to be hung upside down for up to six minutes before being electrically stunned, then having their throats cut. Often the stunner fails to tender them unconscious, and sometimes the automatic knife fails to kill them. At this stage, the luckier ones are dead. The birds then enter the scald- ing tank which loosens the feathers for plucking. Do you really want to celebrate Christmas by supporting this cruelty?A delicious cruelty-free meal is the answer: VEGETARIAN CHRISTMAS ROAST (SERVES 4) 2 large onions, peeled and chopped finely 2 tbsp olive oil 100g ground almonds 50g grated cashew nuts 50g brazil nuts pieces 100g wholemeal breadcrumbs 1—2 tsp Marmite (to taste) 1 tbsp mixed herbs Fry the onions in the oil over a low heat for 10 minutes, or until soft. Turn off the heat and add all the remaining ingredients, adding a little water if the mixture seems too dry. It shouldn't be sloppy, but should cling together when pressed. Generously grease a 4509 (lib) loaf tin with vegetable margarine, then spoon the mixture into the tin. Press it down well, smoothing the top with a spatula or the back of a spoon. Bake the roast at 180°C/350°F/gas mark 4 for 40 minutes. When cooked, loosen the roast with a butter knife around the edges of the tin and tum it out onto a warm serving plate. Serving Suggestion: All the usual Christmas vegetables, and vegetarian gravy. VEGETARIAN GRAVY % pint water 2 tbsp soy sauce 1 tbsp vegetarian redcurrant jelly 2 tsp comflour 1 tbsp orange juice salt and freshly ground black pepper Put the water, soy sauce and redcurrant jelly into a saucepan and bring to the boil. Blend the cornflour with the orange juice. Stir a little of the hot liquid into the cornflour mixture, then tip this into the saucepan. Stir well. Simmer over a gentle heat until slightly thickened. Season to taste. /f you would like to become a member of the VEGETARIAN SOCIETY OF IRELAND or if you want any further information, please contact: e-mail: vegsoc@ireland.com website: www.vegetarian.ie Printed on Recycled Paper