Ravenous students are flocking to Campus Center nightly this week, to participate in the Veg Pledge and shovel down free vegetarian dinners. The UH Vegetarian Club has been concocting the gourmet delights in the squeaky-clean food lab at the Agricultural Science building.
Club members rushed about in chef jackets, hats and gloves preparing Tuesdays’ “Living Lasagna,” layered with zucchini, tomatoes, a pine nut spread, and a savory pesto made with basil, pistachios, and olive oil.
Nicole Gose, the president of the Vegetarian Club, handed out pledges earlier this month, asking people to try a vegetarian diet for at least a week. The club applied for ASUH funding to help run the event, explained Jason Tsujimura, the club’s vice president. “This is our first Veg Pledge event,” he said.
The menu for Thursday includes Spanish Paella and pie. Friday brings a garden pasta dinner to our palates. Each meal is accompanied by presentations on vegetarian diets, from a variety of speakers.
Tuesday’s speaker, Skya , appealed to students with the health benefits of a raw vegan diet. “People are dropping like flies. Heart disease, cancer, diabetes ... people are getting their colons cut out and it’s really heinous!” he said. Skya demonstrated how to cook the night’s dessert, Bliss Balls, a high-energy snack made of cashews, raw cacao, seeds, coconut, and agave nectar. The serving platters were wiped clean by participants.
“I’m amazed that lasagna without cheese could taste so good. I feel incredibly healthy now,” said Sarah McClimon, a music graduate. “I think I’ve postponed my death for at least a couple hours.”
Skya blends the ingredients for his "Bliss Balls" dessert.
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