The Collegiate Vegan

Taco Spice Chickpeas

15 oz can chickpeas, drained and rinsed
1 tbsp low sodium soy sauce
1 tsp lime or lemon juice
1 tbsp chili powder
1 1/2 tsp ground cumin
1 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cayenne pepper  
1/4 tsp dried oregano

1) Rinse chickpeas under cold water, don’t dry completely.
2) Mix in a bowl with the remaining ingredients.
3) Pour onto a greased or lined baking sheet and bake at 400 for 20-40 minutes depending on how crispy you want them!

You can munch on these by themselves, put them in tacos, or make a taco salad! I opted for the taco salad, but really sky’s the limit.

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.

vivaciousvegan:

Delicious Low Fat Whole Wheat Pancakes!! veganified(:

Ingredients:

    1 cup + 2 tablespoons whole wheat flour
    1 tablespoon brown sugar
    1 1/2 teaspoons baking powder
    pinch salt
    2 tablespoons apple sauce
    1 cup minus 2 tablespoons water (or nondairy milk)  
    1/2 cup walnuts or blueberries, optional
Directions:

1. Combine all dry ingredients, and mix together.  Add apple sauce, water/nondairy milk, and mix until batter drips from spoon, but is not runny.  If desired, mix in nuts or berries.
2. Heat griddle/frying pan and spray with cooking spray. 
3. Ladle about 1/4 cup batter into the pan and let it cook until small bubbles form in the center and/or edges are cooked. Flip those babies over. Makes 8 pancakes!

Nutrition Facts: (per pancake, made using water without added nuts/fruits/syrups) 56 calories, 2g protein   

http://vegweb.com/index.php?topic=5204.0

(via vivaciousvegan-deactivated20111)

delightfullyplump:

Skillet Gnocchi with Chard and White Beans

(click for recipe also has nutrition facts at bottom of recipe)

Gnocchi mine and my roommate’s favorite food. I can’t wait to try out this recipe!

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fuckyeavegans:

Starbucks is going to introduce vegan frappuccinos starting May 5. The soy-based confections contain zero dairy and are already available in a few Los Angeles locations. They, unfortunately, do not taste like vegans, nor are they made from them. Here’s an email from a Starbucks managerquarrygirl.com snagged with more details:

“you can now get soymilk based vegan versions of most frappuccinos at starbucks. It isn’t being nationally announced til may 5, but most LA starbucks had to swap over to the new way of making frappuccinos because our distribution center ran out of the old base.

The old method to make them used a base that contained dairy, but the new way you basically add a thickening syrup to base of milk/ flavour syrups/ coffee depending on the drink, so as long as the drink is made with soy it’s vegan. The coffee and creme frappuccino bases are vegan, however, the light one is not— and all the other inclusions and toppings are vegan except for whip (duh) and caramel drizzle.

If you go in a store and just ask whoever working if they’ve switched to the “new” way of making frappuccino or if you can have a soy frappuccino and the answer is yes, you’re good to go.”

”

A Quarrygirl commenter identifying themself as a Starbucks employee adds:

“I am vegan and work at Starbucks and just wanted to clarify: Today, April 19th, was the soft-launch, so not all stores will have it yet. We have the opportunity to use up the rest of the previous product, but just ask and they will let you know if they are using the new method. May 4th is the official launch date and everyone in the U.S. will be switched over to the new method by then.

The e-mail you received did not completely clarify what is vegan/non-vegan for the inclusions:

Like the other comments said:

There is a new SOY blender pitcher and it is pink and used only for soy milk, the barista 
should be using it to make your drink, but it never hurts to ask.
White Mocha and Carmel SAUCE are not vegan (the caramel SYRUP is vegan, just make sure to request, no caramel SAUCE on your soy, no whip, caramel frap)
I am fairly certain that the Java Chips are not vegan, I believe they have non-fat milk powder in them. I will double check at work tonight, and if something has changed I will re-post on here.

As the e-mail from the store manager said the regular frap base and the creme base are vegan, but not the light base. Also, the regular frap base and creme base are gluten free (but not the light base)! I am not sure about all the inclusions but if you are a gluten-intolerate vegan you can also enjoy a coffee or mocha frap!

”

(Source: )