The CSS is working to make the holidays easier for vegan diets
With Thanksgiving rapidly approaching, thoughts of turkey and pumpkin pie are dancing in the heads of Pacific students. But turkey doesn’t tickle everyone’s fancy, or fit their diet, so the holiday season can be a source of discomfort for our vegetarian and vegan students and staff. Fear not, my friends, the Center for Sustainable Society (CSS) is here to help you find great substitutes for all your holiday favorites.
I interviewed Lacey Bishop about what the CSS is trying to do for the vegan community on campus and at home. Their main goal is “to provide options for students to not feel uncomfortable during holiday meals.” After all, who wants to feel uncomfortable around their family during the holiday season? Tis the season for families to come together and nothing brings people together like good food. Lacey provided me with several recipes for the Thanksgiving season such as vegan stuffing, vegan gluten-free pumpkin pie, lentil & french onion shepherd’s pie that she says can easily pass as the “real deal.”
In general, Lacey and the CSS are working to break down the stereotypes surrounding vegan food. Most believe that vegan food is bland, when it in fact can be quite tasty. They are working to spread recipes that are not only easy to make but also very tasty. The CSS is working closely with Bon Appetit to provide more vegan options for university students and staff. Lacey also mentioned that she has several recipes for our vegan athletes that will provide them with the protein their bodies need.
Not feeling ready to transition into full veganism but want to cut some meat out of your life? No worries, the CSS is here to help students easily transition into their new diet!
So if you are on the fence about eating the UC’s meat options like I am, try some of the vegan options available. And wherever you are heading for Thanksgiving break, I’m sure they won’t be able to tell if you swap out their pumpkin pie for your vegan one. Just try to be stealthy, as well as healthy.
RECIPE
Vegan Gluten-Free Pumpkin Pie
- Pie Crust Ingredients:
- 1 cup + 1 Tbsp gluten-free flour
- 1/2 cup almond flour
- 2 Tbsp ground flax seeds + 1/4 cup water
- 2 Tbsp coconut sugar or brown sugar
- 1 Pinch of salt
- 2 1/2 Tbsp coconut oil softened or vegan butter
- Pie Filling Ingredients:
- 15 oz pumpkin purée
- 3/4 cup coconut milk canned
- 1/2 cup coconut sugar or brown sugar
- 2 1/2 Tbsp maple syrup or any other liquid sweetener
- 3 Tbsp cornstarch
- 2 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/3 tsp salt
- Whipped coconut cream (optional)
- Pie Crust Instructions:
- First, combine the ground flax seed with 1/4 cup of water, whisk well, and set it aside for 5 minutes to thicken.
— Rylee Larson
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