The Student Vegan Cookbook: 85 Incredible Plant-Based R…

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Even if you are a student who has a tight budget, a crazy-busy schedule, and limited kitchen equipment, you still can make amazing vegan snacks, treats, and meals for yourself and your friends. 

The Student Vegan Cookbook shows you how, with tips, tricks, and hacks for dormitory-room and small-kitchen cooking and with lots of creative, nutritious, and delectable recipes—each one with its own photograph, something other college vegan cookbooks do not have—covering the whole day, from rushing-off-to-class quick-fix breakfasts to midnight (or later) treats for chilling and unwinding.

Award-winning vegan blogger Hannah Kaminsky has walked the walk, cooking delicious meals for herself and her roommates in her own college years. Fast-forward a few years and Hannah is now a professional food writer and photographer who has created a stunning book full of truly scrumptious, yet easy-to-make, vegan recipes. It includes:
  Wraps, tacos, burritos, and sandwiches, for lunches and casual dinners on the flyAll kinds of fast and easy noodle dishes, from pasta, soba, and udon to new ways to fix ramen, the perennial student favoriteSuper-healthy smoothies, juices, and shakesLoaded toasts—because avocado toast is not the only way to turn toast into a mealColorful, filling, and flavorful one-pan and one-bowl dinners—for the many students who have access to only one burnerSnacks and party treats that not only taste incredible but also are good for you
Whether you are a vegan, a vegetarian, or simply an omnivore who wants to eat healthier, and whether you live at home, in your own apartment, or in a dorm, you’ll kick your cooking and eating game up to the next level with this inventive and incredibly useful book.

From the Publisher

The Student Vegan Cookbook: 85 Incredible Plant-Based Recipes That Are Cheap, Fast, Easy, and Super-Healthy

LIFE LESSONS

Following a recipe is not rocket science. You don’t need a degree in astrophysics to master your microwave. That said, there are a few simple techniques that will help you become more efficient and confident in the kitchen. Consider this a quick refresher course in cooking 101.

How to Use a Recipe

Though it may seem obvious, many people don’t actually use recipes the right away, and wonder why their results don’t match up to the glossy photos. First off, you need to read the recipe all the way through, from the ingredients to the instructions, before pulling out a single pot or pan.

Make sure all the vegetables are prepped accordingly and ready to go. You want to know what you’re doing before you have to do it, and make sure you actually have everything you need to make it, too!

How to Slice and Dice How to Toast Nuts, Seeds, and Coconut How to Make a Vinaigrette How to Clean Greens How to Cook Pasta How to Make Toast How to Measure How to Juice Citrus

Breakfast All Day | PINK POMEGRANATE SMOOTHIE BOWL

Pretty in pink but powerfully nutritious, this easy blend will energize, satisfy, and soothe, all in one delicious spoonful.

Note

Feel free to simplify this recipe or give it an extra nutritional boost by replacing the pitaya powder with your favorite protein powder. Neutral, vanilla, or berry-flavored blends would be the most harmonious here.

Incredible Dips, Spreads, and Sprinkles | CHUNKY BABA GANOUSH

I love baba ganoush, but sometimes it’s just a bit too much like baba gaMUSH, if you know what I mean. While there’s nothing wrong with a completely creamy puree, I do enjoy a dip with a bit more texture. By going low-tech and skipping the food processor, you get a much more satisfying bite, with fewer dishes to clean.

Quick +Cheap

Snack Attack | PROTEIN BARK, TWO WAYS

Just because it’s technically classified as candy doesn’t mean it has to be unhealthy. I’d like to think that protein bark is the new protein bar, with an extra dose of whimsy mixed in. Whether it’s a gift you give to friends and family or simply to yourself, it’s guaranteed to be in good taste!

Note

Store either rendition in an airtight container in the fridge or a cool place for up to a week.

Eat Your Vegetables! Super Side Dishes | SWEET POTATO HALUSKI

Call me a rabbit, but I happen to love cabbage. No shame, no judgment, please. Simmered until it practically melts in your mouth, cabbage has a silky texture that I crave more than some people crave the crunch of potato chips.

Focusing on the vegetables and getting straight to the good stuff, I decided to put an entirely plant-based spin on Russian haluski, in the truest sense of the concept. Swapping out wheat noodles for potato ribbons, this one comes together in a snap, with fewer calories, more fiber, and ever greater flavor.

Note

You can use a standard sweet potato or yam with orange flesh as well; it just won’t look quite as convincingly like conventional ribbon noodles.

Noodling Around | CREAMY GREEN PESTO PASTA

Gotta get those greens in, even during the stress of final exams! Fresh, frozen, or even powdered, this vibrant pesto sauce makes it easy being green anytime.

Soup’s On | HEAT ’N EAT CREAMY TOMATO BISQUE

Whole cashews are cooked right into the mix for this almost instant blend, transforming humble broth and vegetables into an impossibly luscious, creamy bisque. Fire-roasted and sun-dried tomatoes join forces to lend a robust, full-bodied tomato flavor that tastes like it spent all day simmering on the stove.

Hear ty Handheld Meals: Sandwiches, Tacos, Sliders, and More | CAULIFLOWER SLOPPY JOES

Simmering tender lentils and chopped cauliflower in a subtly sweet, rich tomato sauce makes this meatless marvel both boldly flavorful and brilliantly nutritious.

Bowl-in-One | FIDEO RISOTTO

Referred to by some as “Mexican spaghetti,” fideo is the simple sort of pasta dish that has nearly universal appeal thanks to both its flavor and its ease of preparation. Typically served dry as a side dish or flooded with broth as a soup, this dish falls somewhere in between—a thick stew of vegetables and pasta that could be eaten either with a spoon or a fork, depending on how long the noodles are cooked.

Silky strands of broken spaghetti boast a uniquely nutty taste thanks to a quick sauté before cooking, setting this dish apart from your average heap of pale pasta. Roasted peppers mingle among the short strands, harmonizing with the essences of smoked paprika and cumin to render a wholly warming, revitalizing bowl full of edible comfort.

Publisher ‏ : ‎ Harvard Common Press (August 31, 2021)
Language ‏ : ‎ English
Paperback ‏ : ‎ 176 pages
ISBN-10 ‏ : ‎ 0760373078
ISBN-13 ‏ : ‎ 978-0760373071
Item Weight ‏ : ‎ 1.1 pounds
Dimensions ‏ : ‎ 8 x 0.55 x 8 inches