The Collegiate Vegan

So my calendar says spring, but my street says winter. But as a wise person once said, Boston has 5 seasons- pre-winter, winter, post-winter, summer, and that one week in the fall when everyone goes on college tours. So right now I’m stuck in post-winter (pictured below.)
 

Living in this winter wonderland (re: ice box of a city) has not inspired me to create many new recipes. In fact, it’s a miracle if I leave my cozy apartment at all except to find my center in a soothing (stifling) 90 degree yoga studio, to go to work across the river in Cambridge, or to the Thinking Cup after work with the gals (pictured below) to enjoy the most incredible hazeulnut almond milk latte I’ve ever had. I’m not exaggerating, there’s actual crushed hazelnuts IN the latte.

But the 20th has come and passed, and I’m getting hopeful that the snow will soon finally melt, the farmers markets will pop up downtown, and I can flood this blog with recipes the way the melting snow will flood the streets (whenever the sun decides to grace us with her presence.) So stay tuned y’all, I’ve got big plans for spring!

Love and veggies,

Madde

• 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!

• 2C almonds
• 1C sugar
• 1T cinnamon
• 1/2C water

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.

(Makes 12)

• 6 jalapeno peppers
• vegan cream cheese (follow your heart, tofutti etc.)
• plain nondairy milk (soy, almond, rice etc.)
• panko bread crumbs
• 1T garlic powder
• 1t salt

1) Slice jalapenos in half, remove seeds.
2) Fill jalapeno halves with cream cheese.
3) Pour bread crumbs, garlic powder and salt in a bowl. Soy milk in another bowl.
4) Dip jalapeno halves in the soy milk, then roll in the bread crumb mixture.
5) Pan fry in a layer of oil, just a minute or two on each side until crispy. 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! 

• 1 medium/large butternut squash
• 1C almond milk
• 1T curry powder 

1) Peel and chop your butternut squash, then roast on a pan with olive oil, salt and pepper at 400 for 45 minutes.
2) Blend the roasted squash with almond milk and curry powder.
3) That’s it, enjoy!