The Collegiate Vegan

My friend and I decided to make an appetizer feast, and here’s what we came up with! (Recipes will follow this week, great for non-Super Bowl dinners too!)

• Buffalo Cauliflower
• Pita Chips with Mediterranean Dip
• Cinnamon Candied Almonds
• Sweet Potato Chips
• Southwestern Eggrolls
• Jalapeno Poppers
• Fresh berries

And people say vegans can’t enjoy the Super Bowl… ha!

Makes 4

• 1 Can garbanzo beans
• 1/2C cooked quinoa
• 1 egg replacer (or 1/4C flour) as a thickening agent
• 1T soy sauce

Blend everything together in a food processor, form into 4 patties and fry in a pan or bake until cooked. Top with whatever ya want!

Your favorite salad dressing just got a little better, use it flavor quinoa! (Or rice too, if you’re so inclined.)

• 1C cooked quinoa
• 1 red bell pepper, chopped
• 1 green bell pepper chopped
• 1/2C sugar snap peas, chopped
• 1/4C almonds, chopped
• 2-4T balsamic vinaigrette salad dressing (I used Trader Joes)

Saute peppers, snap peas and almonds. Add cooked quinoa to the skillet and heat together. Pour balsamic dressing over the mixture, and serve warm.

NOTE: Of course, you can swap the peppers and peas for any kind of veggies you have in your fridge. Balsamic dressing is the key here.

Every month I seem to find a new ingredient and use it obsessively in every single recipe. This month, that ingredient is hemp hearts. If you have them, add them to EVERYTHING! If you don’t have them, go get them, then add them to EVERYTHING!

In 3T (30g) you get 10g of protein, 20% of your daily iron needs and a great ratio of Omega-6 to Omega-3’s. You don’t need to grind them, and the seeds have a great nutty flavor. Sprinkle on salads, cereal, oatmeal and yogurt, or add them to soups, stir fry and smoothies.

Use this as your base and add beans, tofu, veggies etc. I added edamame and hemp hearts!

• 1/2C cooked quinoa (1/4C dry)
• 3T nutritional yeast
• 2t garlic powder
• 1t extra virgin olive oil
• salt and pepper to taste

Mix it all together and enjoy!

I don’t care that it’s barely September, or that summer isn’t officially over, I think it’s time for fall cooking.

• 1C cooked quinoa (1/2C dry)
• 1 apple, chopped
• 1 pear, chopped
• 1 sweet potato, cooked, peeled and chopped
• 1T agave syrup
• cinnamon, to taste

Mix it all together and enjoy with a cup of hot apple cider, a book, and your comfiest sweater.

A super easy, filling and healthy salad to throw together

• chopped romaine lettuce, to taste
• 1/4C brown rice, cooked
• 1/4C quinoa, cooked
• 1/2 tomato, chopped
• 1/2 cucumber, chopped
• 1/4C red onion, chopped
• 1/2 avocado, sliced
• corn, fresh from one ear or 1/3C
• tortilla strips, for garnish

1) Arrange your bed of romaine, then sprinkle rice and quinoa over it.
2) In a second bowl, mix together the tomato, cucumber, onion and corn.
3) Pour mixture over your salad, then top with avocado slices and tortilla chips. 

This pizza was completely improvised, and might be the most genius recipe Erin and I have ever concocted.

• 1 peach, chopped into small bits
• 1 mango, cubed
• Brown sugar
• Cinnamon
• Confectioners sugar
• Agave syrup
• 1 small pizza crust

Cover the pizza crust with chopped fruit, drizzle agave syrup, then sprinkle on cinnamon and your sugars. Bake at 425 for 12-14 minutes. It’s like a pizza, it’s like a pie, it’s like a tart, IT’S JUST DELICIOUS. You’re welcome.

• 1 small pizza crust
• pizza sauce
• wilted spinach
• asparagus, chopped small
• garlic