The Collegiate Vegan

My roommates and I decided to make this spontaneously this weekend, and the whole process took us 15 minutes from start to delicious.

• 2C rolled oats
• 1-2T agave syrup
• 1-2T olive oil
• 1.5T cinnamon
• 2t nutmeg
• handful of almonds, chopped (or any nuts)
• 5 dates, chopped (or any dried fruit)

Spread on a cookie sheet and bake at 350 for 10 minutes, or until crispy. Shake pan every five minutes to make sure granola doesn’t burn. Allow a few minutes to cool, and enjoy!

• 2C flour
• 3/4C sugar
• 2-3 ripe bananas
• 1/2C mini chocolate chips
• 1T baking powder
• 3/4C almond milk
• 1t salt
• 1t vanilla extract

1) Mix together flour, baking powder and salt in one bowl.
2) Mash bananas and mix with almond milk and vanilla.
3) Mix wet and dry ingredients, then fold in chocolate chips.
4) Bake at 400 for 25 minutes and enjoy! 

At only 50 calories a pop, these muffins make a great addition to breakfast or a snack on the go.

• 2C all purpose flour
• 1/2C raw sugar
• 2t baking powder
• 1/2t salt
• 2/3C orange juice
• 1 4oz container of applesauce
• 1t vanilla extract
• 1/2 banana, mashed
• 1C raspberries, chopped

1) Combine flour, sugar, baking powder and salt.
2) Pour in orange juice, applesauce, vanilla and banana. 
3) Mix everything evenly, then fold in raspberries.
4) Pour into mini muffin pans (24 muffins) and bake at 350 for 25 minutes. 

Inspired by The Happy Herbivore’s quiche recipe. It seems like a lot of ingredients, but really it’s just spices, tofu and the veggies. Makes a great low cal, protein filled dish.

• 1lb tofu
• 1t garlic powder
• 1t onion powder
• 1/2t turmeric
• 1/2 red pepper flakes
• 1/2t salt
• 1/4C nutritional yeast
• 1/4C cornstarch
• 2T dijon mustard
• 1T lemon juice
• 2C spinach
• 1C artichoke hearts

1) Combine everything but spinach and artichokes in a food processor and blend til smooth.
2) Add spinach and artichokes and pulse a few times to mix.
3) Pour into a casserole dish and bake at 350 for 40 minutes, until golden brown. 

• 1 1/2C WW pastry flour
• 1/2C sugar
• 2t baking powder
• 3/4C almond mlik
• 1t salt
• 1C blueberries
• 1 ripe banana, mashed
• 1t vanilla extract

• 1C almond milk
• 3T chia seeds
• 2T coco powder
• 1/2t peppermint extract (I have a bottle of this laying around from all my Christmas baking)
• 1/2T agave syrup (or other sweetener)
• 1 scoop protein powder (optional)

1) Combine all ingredients until smooth, place in a bowl or other container in your fridge over night, enjoy it in the morning! Garnish with banana, toasted coconut, granola etc.

Today was my first day off work in about six weeks, so yeah, I made pancakes to celebrate. Happy Memorial Day everyone!

• 1/2C Flour (I used the whole wheat pastry variety)
• 1/2T Sugar
• 1T Baking Powder
• Pinch of Salt
• 1/2C Almond (or other nondairy) Milk
• 1 T Canola Oil

• 1 cup frozen curly kale
• 1 cup coconut water (Vitacoco)
• 3 medium celery stalks
• 1T chia seeds

• 1 ripe avocado
• 1 ripe banana
• 1T agave syrup
• garnishes (coconut, crushed almonds, granola etc.)

Blend, then let sit in your fridge a few hours so it can settle. Makes 1-2 servings, enjoy!