i'm a new "collegiatevegan" and am worried that as much as i try to eat a balanced diet that i'm not getting all the nutrients i should therefore i wanted to take a vegan multivitamin just in case. i'm thinking about buying DEVA because it says that they're high in B12 (i'm buying the iron-free tablets). what supplements do you take if any?
No question here. Just wanted to say how much I love your blog and I'm only 6 pages in. I've been in grad school for two years and for six of those months I've been vegan. I've found a few staple meals that I swear by to get by on a grad student budget, but I feel I lack creativity/variety and your blog has opened so many new doors. A simple google search for "college vegan recipes" yielded your blog, and I'm so happy I found it. Recommending it to vegan/veggie/omni friends alike! Thank you!
I know it’s such a vegan stereotype, but I LOVE hummus. I eat it nearly every day, but I mix up the flavors a lot so that I don’t get bored. My favorite is this six ingredient chipotle hummus:
- 1 15oz can of chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves
- 1-2 chipotle peppers in adobo sauce, depending how you like your spice
Blend in a food processor or blender until smooth!
I love everything about fall, don’t get me wrong, but I will be sad when I’m not eating corn and watermelon for dinner every night. So make the most of summer sweet corn and put it on everything while it’s still in season! Like this salad:
- shredded carrots
- sprouted lentils
- sweet corn
- hemp hearts
- cubed avocado
- ginger miso dressing
This my go-to meal whenever I’m cooking for anyone else. My roommates, my mom, my grandparents— everybody loves it. The avocado makes the sauce creamy, and the lemon, garlic and basil give it tons of flavor. Combine with any kind of pasta or grain, the pictures above are zucchini noodles.
- 1 avocado
- 1 cup loosely packed fresh basil
- 1 garlic clove, minced
- juice of half a lemon, or one tablespoon lemon juice
Blend in a food processor until smooth. Makes two servings. Alternatively you can whip with a fork by hand, just shred the basil first. Toss with two servings of spaghetti, quinoa, zucchini noodles etc.
This recipe is very flexible, so feel free to adjust lemon, garlic and basil amounts based on personal preference.
This blog post first appeared on one of my favorite blogs, More Awesomer, which is written by the lovely Lindsey. She not only blogs about the big events in life, but the little joys that carry us through the week. She is a GEM and I’m lucky to occasionally guest blog for her. So check out my cooking guide below, and then swing by Lindsey’s blog to make your life a little more awesomer :)
Vegan meals aren’t just for vegans anymore, and they don’t have to be complicated to make or qualify as rabbit food. Actually, since they’re mostly produce and grains, vegan meals can be cheaper and easier to make than omnivore’s meal.
They’re also easier to cook without a recipe (no Pinterest required!) which can be handy when you’re pressed for time. I know, I know. Cooking without a recipe sounds daunting. But put aside your fears of your kitchen going down in flames, and stick with me a little longer. You’ll be a plant-based chef in no time.
Look in your fridge, your pantry or the grocery store, and pick one or two things for each of these four categories:
- Grain: Rice, pasta, quinoa, orzo, couscous, toast, millet, barley etc.
- Veggies or fruit: Spinach, kale, broccoli, carrots, cucumbers, tomatoes, onions, squashes, peas, corn, beets, zucchini, celery, eggplant, avocado, apple, orange, artichokes, etc.
- Protein:Lentils, chickpeas, black beans, baked beans, tofu, nuts, tempeh, edamame etc.
- Sauce or seasoning:Soy sauce, balsamic vinaigrette, Italian dressing, salsa, oil and vinegar, taco spice, hot sauce, buffalo sauce, barbecue sauce, pesto, marinara, hummus, curry sauce etc.
Cook your grains and protein according to their package and sauté or steam your veggies. Toss the cooked grains and protein together with your veggies and dressing. Fin.
For instance, let’s say you have couscous and chickpeas in your pantry, tomatoes, olives, red onion and Italian dressing in your fridge. Voila! That can you be your meal. Combine cooked couscous with rinsed chickpeas, chopped tomatoes, olives and onions with the Italian dressing. Now you have an Instagram-worthy Mediterranean Couscous bowl. See what I did there?
If you can’t think what veggies and sauces would go well with your protein and grain, try thinking of classic combinations:
- Mediterranean – tomato, kalamata olives, red onion, artichokes, lemon
- Mexican – black beans, salsa, avocado, tomato, red onion
- Thai – tofu, green onions, peanut sauce
- Green Goddess – spinach, kale, edamame, avocado
- Middle Eastern – hummus, chickpeas, red onion, pita
- Garden – greens, broccoli, shredded carrots, onion, tomato, hummus
- Italian – tomato, eggplant, basil, oregano
- Indian – lentils, broccoli, rice, curry sauce
What’s your favorite non-recipe?
Zoodles (meaning zucchini noodles) is one of the sillier words in the plant-based language, but they are seriously good. If you want to eat more raw food, raw zucchini noodles make a great substitute for pasta. Or if you’re just looking for a lower calorie option, you can boil, saute or steam the zoodles.
There are appliances that help you make zoodles, such as a spiralizer, a mandoline with a julienne blade, or any other kind of julienne peeler.
But if you have the time, you can also make them by hand. Slice your zucchini lengthwise as thinly as possible. Then take each thin slice, and cut that into thin ribbons. You can stack a few slices on top of each other, and then slice across the stack to make more noodles faster. This will just be a bit more messy.
Bam. Zoodles. Top with any sauce you like, in last night’s dinner I used a sundried tomato pesto with walnuts and extra cherry tomatoes!
hi!! first off I love your blog. secondly, I have questions: I'll be a freshman in college in 2 weeks and I'm a vegetarian who's converting to veganism once I get there however I'm afraid of crazy withdrawal (headaches, aches in general) like I experienced with vegetarianism in the beginning. is there a way I can minimize that pain? also is it smart to pack a few vegan staples to bring with me so I'll get the hang of it? what staples would you suggest?
This is definitely one of the better salads I’ve made in a while. Although pomegranate seeds are a bit of a splurge, they add bursts of flavor that are incredible on salads and I highly recommend them.
- Cherry tomatoes
- Sunflower seeds
- Pomegranate seeds
- Olive oil
- Balsamic vinegar