The Collegiate Vegan

• 1 can chickpeas, drained and rinsed
• 1T olive oil
• 1/4C and 1T buffalo sauce, separated

1) Toss the chickpeas in olive oil and either roast in the over at 425 for 15 minutes, or heat in a skillet for 15 minutes stirring constantly. We want them to get a little crispy.
2) Stir the chickpeas in a hot skillet with 2T of the buffalo sauce. Once it’s been absorbed, stir in the other two and heat for 5 more minutes.
3) Divide into two servings and drizzle remaining buffalo sauce over the chickpeas.

Enjoy!

Makes 12 Truffles

• 10 pitted dates
• 1C almonds
• 1T peanut butter
• 1T agave or maple syrup
• 1/4C sugar
• 1T cinnamon

1) Heat the dates up in a warm skillet, shaking the pan constantly to make sure they don’t burn. We’re not cooking them, just getting them warm.
2) Moving the warmed dates into a bowl and mash with a fork (or your hands!)
3) Grind the almonds in a food processor or blender, and combine with the dates.
4) Add the agave and peanut butter, continuing mixing with your hands or fork.
5) Roll the mixture into 12 individual balls, and then roll the balls in the sugar/cinnamon mixture in a bowl or on a plate.
6) Let refrigerate for one hour so the truffles can firm up, and enjoy!

**if you’d like to keep this recipe raw, instead of heating the dates, blend in a food processor. It’s just a bit messier**
 

• 1/2 an onion, chopped
• 1t cumin
• 1/4t cayenne
• 1t chili powder
• 1 15oz can black beans, drained and rinsed
• 1 1/2C veggie broth
• 1/3C salsa
• 1t lime juice
• 1C corn
• avocado

1) Saute onion with a little veggie broth until translucent, then add spices and stir to coat.
2) Add the rest of the veggie broth, beans and salsa. Bring to a boil, then simmer for 10 minutes.
3) Remove from heat, blend half the mixture and return to the pot.
4) Stir in lime juice and corn.
5) Serve with avocado on top, and enjoy!

• 2 bunches of broccoli, rinsed and torn apart
• 2 medium yukon potatoes, cubed
• 1/2 yellow onion,diced
• 4C vegetable broth
• 3T nutritional yeast (optional)

1) Steam broccoli and potatoes, set aside.
2) Saute onions in a thin layer of broth until translucent.
3) Blend everything in batches, using the rest of the broth, and heat in a pot and mix it all back together.
4) Alternatively, use an immersion blender with all ingredients in the pot.

It’s been in the negatives with wind chill all week, so nothing sounds better than hot, creamy soup.

• 1 can of black beans
• 1.5 cups of corn
• 1 sweet potato
• 1 cup of salsa, or half a 16oz jar

1) Cube and boil the sweet potato until cooked, set aside.
2) Mix black beans, corn and salsa in a pot on high heat. Cover and allow to simmer for 20 minutes.
3) Stir in your sweet potato, and enjoy!