Sara Mae
Martens
Architect
LEED AP
Graduate Student, KU School of Architecture
Thanks be to Chels (and helpers). Our first annual Vegan Tgiving was a testament to the great stuff Ad Astra is made of. Housemates, close friends and significant others filled three long tables stretching through the Map Room and living room. I believe the Tofurkey pleasantly surprised a few omnivores, guessing from the quizzical exclamations like, “I always pictured Tofurkey to be tofu molded into the shape of a Turkey!” and “Yum!” The traditional TG staples were well-represented: Green Bean Casserole, Stuffing, Sweet Potato Mash Bake, Mashed Potatoes and Gravy, Cranberry Sauce, Pecan Pie, and Apple Pie. Nontraditional (at least for me) crowd-pleasers included Vegan Mac ‘N “Cheese” and Pumpkin Ice Cream Pie. Wine was abundant, of both the jugged and corked varieties. Good food, good tunes, good company.
Recipe for Vegan Mac N Cheeze (from Common Feast, a Zine by the lovely House of Commons co-op in Austin, Texas):
1lb shell pasta
2 cloves garlic, minced
1 shallot, minced
1 c nutritional yeast
2 tbs apple cider vinegar
½ c Bragg’s Liquid Aminos
½ small container of Earth Balance – softened
1 Tbs onion powder
1 package silken mori nu tofu
5-7 oz soy milk
¼ c stone ground mustard
Pinch turmeric
Boil Pasta. In a skillet, heat a bit of Earth Balance, garlic and shallot. In a blender, combine garlic/shallot and the rest of the ingredients. Pour over cooked pasta.
