The Collegiate Vegan

Easy Fiesta Filling!

I didn’t feel like going to the grocery store today, so I used my pantry/frozen food to make a fiesta filling I can have for lunch this week. I’m thinking burrito one day, taco salad the next.

Cook brown rice on the stove, and when it’s almost done add thawed peppers and a can of rinsed black beans. Makes three servings. 300 calories, 4g fat, 57g carbs, 12g fiber, 8g sugar, 11g protein.

A collegiate vegan’s #1 survival tip: Quinoa/Rice Leftover Mixes

Tonight I made Quinoa with asparagus, spinach, corn, and soyaki sauce from Trader Joe’s. Quinoa and brown rice are amazing for getting rid of leftover veggies, frozen or fresh. It’s the simplest recipe, just pick your grain and 2-3 veggies. Then add some soy sauce, olive oil, hot sauce, dijon mustard or whatever your heart fancies. Want some protein? Add some beans. Leftovers? Make burritos, toss over raw greens for salad, or steamed greens for dinner. Each time you make it is unique, so you’ll ever get bored! And did I mention how cheap each serving is?

Apple Cider Cupcakes with Chai Icing!

You know you work at Teavana when… Well I flavored the cupcakes with apple lemon pomegranate rooibos tea, and used maharaja chai oolong for the icing. Crushed german rock sugar for sprinkles. They may be messy, but are damn delicious if I do say so myself.

I went on a little fall/winter cooking spree tonight. Never have I used so much squash, pumpkin and apple all in one night.

Acorn squash apple curry soup

1 acorn squash
1 cup apple, diced
1/2 t curry powder
1 1/4 t cinnamon
1/4 t nutmeg
1/2 c almond milk
2 T agave syrup

1) Cook squash in the microwave for eight minutes. Cut it, scoop out the seeds and scrape into a saucepan.
2) Add apples, spices and 1 cup of water.
3) Bring to a boil, and let simmer for 20 minutes.
4) Pour into a blender or food processor and blend with almond milk. Add agave syrup and blend again. Enjoy!

Serves four.

Zucchini Sticks with Marinara

2 whole zucchini
3/4 cup whole wheat bread crumbs
1/2 tsp garlic powder
1/3 cup nondairy milk

1) Slice zucchini
2) Combine bread crumbs and garlic powder in one bowl, and pour milk in the other
3) Dip zucchini slice in milk, then in crumb mixture
4) Place on a greased baking sheet and bake for 15-20 minutes at 400.
5) Serve with marinara and enjoy! 

Zucchini Lasagna
Serves 3-4 and is vegan/gluten free

2 small/medium zucchini
1/2 cup quinoa
1 cup veggie broth
1/4 cup tomato sauce 
1/8 cup minced onion
1 t dried oregano
1/8 cup fresh basil
1/8 cup fresh parsley
1 jar marinara sauce
daiya - optional topping

1) Slice zucchini into strips, salt and lay out on a paper towel.
2) Bring quinoa to a boil in a pot with veggie broth, tomato sauce, onion and oregano. Simmer for about 20 minutes. 
3) Fold in your fresh herbs here. I also add about a 1/2 cup of chopped broccoli here because it was in my fridge and needed to be used. I almost added chopped carrots, wish I had. The more veggies, the better!
4) Cover the bottom of your baking dish in marinara, then your first layer of zucchini strips.
5) Then the order goes quinoa mix, marinara, quinoa mix, marinara, zucchini, marinara and optional daiya.
6) Bake 30-35 minutes at 400. 

Apple Spice Cupcakes

2 small apples, or 1 large
1 T brown sugar
1 T earth balance vegan butter
1 cup almond milk
1/3 cup canola oil
1 t lemon juice
1 t vanilla
1 1/2 cups flour
1 1/2 t baking soda
1/2 t baking powder
1/4 t salt
1/4 t nutmeg or pumpkin pie spice

1) Preheat oven to 350, core and chop apples
2) Heat earth balance and brown sugar in a pan, stir in apples for about 12 minutes until almost all the liquid has evaporated
3) Whisk together milk, lemon juice, canola oil, sugar and vanilla. Then add in your flour, baking powder, baking soda, salt, and pumpkin pie spice
4) Fold in the cooked apples
5) Bake for 20-22 minutes and enjoy!