capitalism and cosmic mac & cheese

HELLO my sweet cosmic comrades!
And welcome to my very first transmission. 

I hope you are swimming along nicely out there in space! I hope that when you experience pain, you also experience the deep, nihilistic love of the universe - and that you are able to connect with the truth that none of us are ever alone, even in our suffering. 

Until this point, I've kept Time Departure pretty straightforward. It's a shop! It's a shop that sells comfy, cosmic clothes. The clothes are gender inclusive, ethical and eco-friendly, the clothes are dyed with love by one artist/witch (me!). Time Departure is a one-femme operation, the job I gave myself in the wake of unemployment during global tragedy and trauma. 

As Time Departure grows and moves forward I'm going to complicate things a bit. This transmissions space is going to be a space where I share resources of ALL kinds. Today it will be a delicious recipe for a very COSMIC vegan and gluten-free mac & cheese. In the future, I'll be sharing info about people and organizations, books, podcasts that I have learned a LOT from. The world is hard, so I'm going to share what I can. Here's the thing. Capitalism is trash, but it's a system we are all living in, AND we do have to pay our bills AND of course we have to survive and value our energy, creativity, and time BUT the system is dysfunctional. The system is racist. The system is deadly. 

I've always been very creative and my whole life people have encouraged me to monetize every little thing I've made. It has always bothered me. I GET IT. We're all brainwashed by capitalism, and these people love me and just want me to thrive. 

The result of this, however, is this gnawing guilt every time I just make something for the love of it - and then don't immediately turn it into a business. I used to have a job as a raw vegan chef. I deal with a lot of health issues linked to food sensitivities and I'm kind of amazing at coming up with recipes to accommodate almost any dietary restriction. I've always felt like I had to start a food blog, or a restaurant or SOMETHING. I've dipped my precious toe into those waters and I know that's not the life I want at all. This morning I woke up and thought, why don't I just share those things for free through Time Departure? 

In the interest of building a new world and not having to monetize every single thing we create, here is my recipe for cosmic mac & cheese. I hope you enjoy!


cosmic mac & cheese
vegan, gluten free, grain free
(Makes 4 large servings)

2 cans pureed butternut squash (you can roast your own, but people have lives to live, so just do what you want)
1/2 c. coconut cream (from a can)
2 TB extra virgin olive oil 
4 tsp. onion powder
2 tsp. garlic powder
2 tsp sea salt
8 TB nutritional yeast
2 TB apple cider vinegar

3-4 cups broccoli florets
olive oil to roast
pinch sea salt

2 boxes Banza chickpea elbow macaroni (or pasta of your choice)

sliced avocado

Preheat oven to 375* F

Prepare pasta according to package directions

While the pasta is cooking:
In a 9x13 glass baking dish, arrange broccoli florets and drizzle with olive oil and sprinkle with a pinch of sea salt. Roast at 375* until broccoli just begins to brown at the edges.

Combine all sauce ingredients in a blender and blend until smooth and well incorporated.

Rinse and drain pasta, and toss with broccoli and sauce. Return to stovetop and re-heat before serving.
Serve with sriracha to taste and sliced avocado.


I usually just add the sriracha directly to the sauce - about 2 TB - and then keep the bottle handy for more on the side!

If you want to keep it simple you can skip the broccoli altogether.

Variation: baked mac & cheese. After combining pasta, broccoli and sauce, I add it to a 9x13 glass baking dish (the same one I roasted the broccoli in) and bake at 350* for 30 minutes. Sometimes I’ll top it with vegan shredded cheese (I like Miyoko’s brand. It’s a soft cheese and comes in rounds - to shred it I freeze it first and then shred it. Violife is also good!) and GF bread crumbs before baking. 


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