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ARTS & CULTURE
KANSAN.COM | MONDAY, OCT. 26, 2015
HOROSCOPES »
WHAT'S YOUR SIGN?
Aries (March 21-April 19)
Make a new beginning after a poignant ending. Patiently explain your view. Keep everyone informed. Reassess your assets. Discover forgotten treasure. There's money coming today and tomorrow, too. You see opportunities everywhere.
Taurus (April 20-May 20)
You're more confident (and perhaps impatient) today and tomorrow. Public obligations interfere with private time. New possibilities stretch old boundaries. A friend says hello or good-bye. Revive your partner's self-esteem. Overlook a
sassy remark.
Gemini (May 21-June 20)
Take deep breaths. There's plenty of confusion at the top. Your calm can be contagious. Find the humor.
Changes a level up can affect you positively. Finish what you said you'd have done. Peaceful productivity soothes today and tomorrow.
Cancer (June 21-July 22) Your team comes to your rescue today and tomorrow. Ignore the group situation for a rude awakening. Ask tough questions. Big decisions have to be made. Go for distance, not speed. Give up something you
Leo (July 23-Aug. 22)
Assume more responsibility at work over the next few days. Expect a test or challenge. Don't alienate a colleague. An unusual solution appears, as things
don't go as planned. A windfall opportunity reveals an unimagined opportunity.
don't need.
Virgo (Aug. 23-Sept. 22) Higher education, travel and exploration calls to you over the next few days. An outrageous suggestion is starting to seem reasonable. You may decide to start over and begin again. Clarity any doubt. Pursue creative projects that animate you.
Libra (Sept. 23-Oct. 22)
Keep your patience with finances. Manage numbers with your partner today and tomorrow. Emotional leverage may be applied, and a few surprises. Take a time out if necessary. Try again later. Find an error in your favor.
Scorpio (Oct. 23-Nov. 21) Collaborate to produce a work of art over the next few days. Work together to get the job done. Express your emotions and feelings. Inspire one another. Move people to action.Make the changes you've been wanting
Sagittarius(Nov.22-Dec.21)
Sagittarius(Nov22-Dec21)
You're entering a two-day busy phase. Don't get stopped by silly arguments.
Listen first before advancing, to avoid a communications breakdown, Invent creative and unusual ideas.
Clean up messes. Whatever love you give is returned.
Capricorn(Dec.22-Jan.19) Things seem easier today and tomorrow.Relax and play with family and friends. Talk about love.Figure out what you want.Practice your skills and tricks.Listen with an ear for hidden elements.Investigate and study
Aquarius (Jan.20-Feb.18)
Enjoy a practical domestic phase today and tomorrow.
Fix leaks immediately and save. Make a change you've been longing for. Paint is inexpensive. Put time and energy into a renovation.
Let emotions pass through you.
Pisces (Feb.19-March 20)
Begin a two-day voracious learning phase. Your proposal could seem impossible. Follow your inner voice. Take a leap of faith.
Look at the situation from a different angle. Keep your objective in mind. Publish when ready.
VICKY DIAZ-CAMACHO/KANSAN
Pumpkins are a festive fall option for vegans.
COURTNEY BIERMAN
@KansanNews
When freshman Kenzie Kimble started college this year, she decided she wanted to make one more lifestyle change: She went vegan. Kimble, who is from Topeka, had been vegetarian for seven years but felt like it wasn't enough.
Kimble said that being vegetarian is "terrible" in Topeka, where people who have alternative diets are few and far between.
"I wanted to challenge myself," she said. "I wasn't eating meat, but drinking milk felt like I was contributing to the industry. I wasn't super comfortable with that."
"A lot of people aren't very
understanding [about] it ... Any sort of weird dietary thing isn't all that accepted, even if you have valid reasons for it or if you're not preach-y about it," she said. "I eat what I eat, you eat what you eat, and that's cool. We should respect each other, but a lot of people in Topeka don't see it that way."
She said Lawrence, in contrast, is a far easier place for her to find vegan restaurant options and people who are accepting of her lifestyle, she said. When Kimble attended band camp in August, she says her bandmates were more than happy to go out of their way to find vegan-friendly restaurants.
Sam Eastes had a similar experience coming to the University. Eastes is from Pratt, which has a population of about 6,800. Like Kimble, Eastes, a junior, had been vegetarian before going vegan. He made the jump his senior year of high school and found it difficult living in a town where he knew of only one other vegan.
"It's definitely a lot rougher [in Pratt]," he said. "It seems like after I came to college things got a lot easier. Pretty much every restaurant in Pratt only has, like, a salad ... Now I can definitely eat out a lot more."
During her first few weeks on campus, Kimble said she found that chains like Pita Pit and Noodles and Company, which are both located on Massachusetts Street, are good
choices for tasty vegan food.
About 10 percent of University students follow a vegan or vegetarian diet, according to the Student Housing website. Eastes said he has been happy with his on-campus dining experiences. Eastes spent his freshman year living on Daisy Hill eating at Mrs.E's, which he said was very accommodating.
"KU's pretty stellar," he said. "Between being vegan and gluten free it was pretty difficult to find food ... [Mrs. E.'s] always had meals for me that were gluten-free and vegan, and that was really great for me. KU's just always been really easy and very inclusive as far as food choices go, which is great."
Lawrence restaurants with vegan options:
Aladdin's Cafe
1021 Massachusetts St.
Authentic Middle Eastern and Greek food
The Burger Stand @ The Casbah
803 Massachusetts St.
Chipotle
Try: Black bean burger for $8 (jalapeño pepper-jack cheese, roasted poblano salsa and assorted greens) It can be made vegan or gluten free by request. Substitute the cheese for the habanero jam.
911 Massachusetts St.
Try: Entree of your choice with veggie or tofu (sofritas) filling. Black beans, your choice of rice and your choice of toppings outside of sour cream and cheese.
The Merc
Dempsey's Burger Pub
901 Iowa St. The Merc is also a grocery store.
El Mezcal
623 Vermont St.
Encore Cafe
1819 W.23rd St
1007 Massachusetts St.
Ingredient
947 Massachusetts St.
907 Massachusetts St.
Mad Greek
Try: Falafel plate
Orient Vietnamese Cuisine
1006 Massachusetts St.
Panda and Plum Garden
1500 W.6th St.
Pita Pit
1011 Massachusetts St.
Try: Garden pita substitute ranch dressing
Rudy's Pizzeria
704 Massachusetts St.
Has gluten-free crust and vegan cheese options
Thai House
724 Massachusetts St.
WheatFields Bakery and Cafe
904 Vermont St.
Try: Vegetarian reuben (substitute Swiss cheese and Thousand Island dressing)
Zen Zero
Vegan pumpkin pie
814 Massachusetts St.
Try: Thai Basil Tofu for $7.99 (has onions, bell peppers, carrots, Thai chillies garlic and scallions)
You will need:
• One small or medium pumkin.
- 2/3 cup of unbleached, cane sugar
- 1/4 cup brown sugar
- Pinch of salt (seriously, pinch a tiny bit and throw it in)
- 1 teaspoon of cinnamon (or more if you like the kick)
- A dash of nutmeg (roughly 1/4 teaspoon or less)
- 2 tablespoons
- Half a cap of pure vanilla extract
Start with a frozen Pillsbury piecrust, and pop it in the oven for 10 minutes to crisp the middle. Once done, put it aside and begin the pumpkin prep.
Cut the pumpkin in half, from the middle. Scoop out the seeds and extra fibers.
Roast the pumpkin by cutting, sides down, on a shallow pan. Cover the baking paper and add vegetable oil if needed. Bake at 350 degrees for about an hour to an hour and a half. It's ready when you can pierce the skin with a fork and twist with ease. Scoop out the pumpkin and puree it.
Preheat the oven to 425 degrees.
Mix in the dry ingredients. Once blended well, to a creamy consistency, add to the pie crust. Cover the crust with foil to make sure it doesn't burn.
Bake at 425 degrees for 15 minutes, then lower the temperature to 350 degrees for 45-55 minutes.
It's ready if it passes the toothpick test: Push a toothpick to the bottom, and if it comes up clean, it's ready.
Cool in the refrigerator for two hours. Top with vegan frosting and enjoy.
Almond buttercream frosting (optional)
You will need:
- 1/2 cup vegetable shortening
- 1/2 cup vegan
margarine
1 teaspoon
almond extract 4 cups
4 cups powdered sugar
- 2-3 tablespoons vanilla almond milk
Cream margarine and shortening until light and fluffy.
Add almond extract, and beat until combined.
Add powdered sugar one cup at a time, and beat until combined well.
Add almond or rice milk, and beat until light and fluffy.
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