Good food made in a hurry & on a dime
Combine everything in a saucepan on medium heat, and stir CONSTANTLY until the water has evaporated. Remove from heat and let almonds cool on wax paper or a paper towel. Enjoy!
Note: it’s really easy to eat the whole batch.
Making your own sweet potato chips is EXTREMELY easy.
Thinly slice your potatoes, a mandoline works best but you can slice them by hand too. Toss them in a bowl with olive oil, salt and cinnamon. Lay them out on a baking dish and bake at 425 for 25ish minutes. Check and shake the pan every ten minutes to make sure they don’t burn.
Five Ingredient Broccoli Salad
1) Mix mayonnaise and sugar in large mixing bowl. Add a little lemon juice if desired.
2) Slowly add broccoli pieces, cranberries and sunflower seeds. Mix to coat.
4) Let sit for at least an hour in the fridge, and enjoy!
Sauteed veggies are extremely underrated. Toss some brussel sprouts and broccoli with olive oil (a tablespoon is plenty) rosemary, thyme, salt and pepper. Sautee them, tossing some spinach on at the end. Then I dare you to tell me they’re not delicious. (I suggest serving them over a bed of quinoa or rice!)
Mashed potatoes are easy and delicious, and obviously a thanksgiving staple.
Chop your potatoes into chunks (peel if you like, but it’s a lot faster and healthier if you don’t) and boil in a pot with a little salt them until they’re mashable. You can test this by taking one out of the pot and mashing it with a fork to check the tenderness. Drain and return to the pot, adding a small amount of almond milk and earth balance at a time. Keeping mashing and adding almond milk and earth balance until ideal creaminess is achieved! Top with fresh parsley. It’s impossible to mess up, I promise.
allthingsmellow asks: could you send me the collegiate vegan starter kit thing? i scrolled wayyyy down on your blog, so you may not have it anymore. but i was so excited when i found your blog. i'm always looking for recipes, especially things that are practical for college (i just started this year!)
“
Sure thing! Anyone who’s still interested in the starter kit should email me at thecollegiatevegan@gmail.com and I’ll send it to you through that. The starter includes transition tips, a meal plan example, a brief intro to vegan food groups and 30+ of my favorite recipes.
Balsamic black bean salad! Romaine lettuce with black beans, hemp hearts, pumpkin seeds and fat free balsamic vinaigrette dressing.
Happy to see the cafes at school invented more vegan salads over the summer! Vegan satay salad with tofu, garbanzo beans and peanut satay dressing. Nom.
Sitting on my back deck drinking this jar of deliciousness. Summertime couldn’t get any sweeter. Makes a pitcher.
Blend and chill!
This is an awesome recipe my mom found here. It sounds like a weird combination, but trust me it’s delicious.
Raw Challenge Day Two - Lunch. Probably the healthiest lunch I’ve ever eaten, just saying.
Wrap that baby up and BOOM. So. Many. Veggies.
Peppers and mango and pizza, could it possibly get better?
Bake at 425 for 15 minutes and enjoy!
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.
Spicy Peanut Zucchini Noodles
1) Blanch zucchini noodles by tossing in boiling water for 1-2 minutes, straining, then running under cold water to stop the cooking process.
2) Combine remaining ingredients in a sauce pan on high heat, stirring constantly, until sauce consistency is achieved.
3) Divide noodles into two portions, pour sauce evenly and enjoy!
Older