The Collegiate Vegan

Creamy Vegan Corn Chowder
(Veggie Soup in Disguise)

4 Cups of corn (from the ear or frozen, I used frozen)
1 Red pepper, chopped
3 Medium carrots, chopped
2 Sweet potatoes
1/2 Onion, diced
2.5 Cups vegetable broth
1/2 Cup soy milk
2 Tsp garlic powder
1/2 Tsp cayenne pepper
Salt & pepper
Thyme & bay leaves

 1) Saute the onions, carrots, red pepper and corn in a large pot. While you’re doing this, microwave and mash the two sweet potatoes. When onions turn clear, cover in vegetable broth and let simmer until the carrots are soft. I added some thyme and a few bay leaves here.
 2) Stir in the mashed sweet potato and blend 1/2 to 3/4 of your mixture in a blender or food processor. Make sure to take out the bay leaves before doing this.
3) Poor the mixture back into the pot and stir in your garlic powder, cayenne, salt and pepper. Add 1/2 cup soy milk here if you want a creamier soup.

It’s that easy. And of course this recipe is very adaptable, so feel free to add in more veggies or switch up the spices!

I definitely need a green smoothie to give me a boost, today is looking rainy and ominous.

Green Blue/Smoothie

1 Cup almond milk (I use Silk)
1 Banana, chopped
2 Cups of kale, torn away from the stem
1/2 Cup of frozen blueberries
A dash of stevia

Blend, blend and blend until you have something looking delicious, like this, in your blender. 

Monday Night Pizza!

Onion, garlic and mushrooms are delicious- but you’d never want to eat them Friday night on a date. But Monday night studying? Perfection.

1 Whole wheat tortilla
Marinara sauce, to taste
1/4 Cup Daiya cheddar cheese
2 Sliced mushrooms
Chopped onion
1 Garlic clove, thinly sliced 

Pop it in the toaster oven at 400 for 20 minutes, it’ll come out crisp and delicious!

It’s starting to feel like fall here in Boston, which means I’m going to start making soup like it’s going out of style. This week’s is Veggie Lentil Soup!

1 T Vegetable oil
1 Onion, diced
1 Carrot, sliced
4 Cups vegetable broth
1 Cup dry lentils
1/4 t Pepper
1/4 t Thyme
2 Bay leaves
1 T Lemon juice
Salt

1) Saute onions and carrots in veggie oil.
2) Add broth, lentils, pepper, thyme, bay leaves and salt. Let simmer 45 minuts, until the lentils are cooked.
3) Remove bay leaves, stir in lemon juice. Serve warm!

I love this recipe because it’s cheap to make, easy to make, and will make great leftovers for lunch and dinner this week. It’s also ridiculously healthy and low fat. Each serving has about 19 grams of protein and 16 grams of fiber. 

Had this for dinner last night, and will be eating the leftovers all week. 

1/2 Cup Quinoa, uncooked
2 Cups of Water (for the Quinoa)
1/2 Cup frozen veggies (I used a mix of peas, corn, carrots and green beans)
1 Cup Marinara Sauce
Freshly Ground Pepper

Simmer the Quinoa until it’s absorbed about 90% of the water, about 15-20 minutes. Add marinara sauce and veggies until they’re cooked. If you wanna get fancy, you can add some Daiya here and let it melt. Or you can saute some onions separately, and stir them in as well. Serve warm with pepper and enjoy! This is one of the easiest recipes I’ve made in a while.

Alicia Silverstone’s Rustic Pasta

I made my roommates dinner last night! None of them are vegan, but they loved every bite and even ate second helpings. I made this recipe from The Kind Diet (it’s on page 147 if you own it and want to look it up.) One of my friends is also gluten free, so I made here a mini batch substituting in gluten free pasta and gluten free soy sauce.

1/4 pound pasta
2 tablespoons olive oil
2 large onions, thinly sliced
2 garlic cloves, finely chopped
2 celery stalks, thinly sliced
1/4 cup shoyu
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1 head green cabbage, thinly sliced
5-6 tablespoons marinara sauce

Bring a large pot of water to boil for the pasta. Salt the water and add the pasta; cook just until al dente. Drain the pasta well.

Meanwhile, heat the oil in a large skillet over high heat. Add the onions and cook for 7 minutes until softened, then add the garlic and saute for three minutes longer, until the onions are transparent and turning golden.

Add the celery to the skillet and saute for three or four minutes. Stir in the shoyu, salt and garlic powder, then add the cabbage; saute for four minutes. Reduce the heat to a simmer and cook for 5 minutes longer.

Add the pasta to the skillet with the sauce and toss together. Cook over medium-high heat for a minute or two and serve! 

Hi, I’m Madde and I’m a smoothie addict.

(Source: couponclippingcook.com, via healthlifelight)

Can’t wait to try this mix! Each serving has 4g of fiber and 5g of protein.

The Kind Diet, by Alicia Silverstone. I recommend this book to anyone and everyone.