Roasted chickpeas are a delicious, easy, and healthy snack! With one cup of chickpeas having 12 g of protein, this snack will keep you full for hours, making it the perfect option to pack for a long day on campus. With this recipe, I typically eyeball how much of each seasoning that I use, so feel free to do the same. You can also add in or take away any seasonings you want – this recipe is super customizable! 

Ingredients  

• 1 can of chickpeas 
• 1 tbsp of Olive Oil 
• Salt 
• Pepper 
• Garlic powder 
• Chili powder 
• Dried parsley flakes 
• Red pepper flakes  

Instructions 

1. Preheat oven to 415 degrees 
2. Drain and rinse chickpeas with cold water. Spread them out on a flat surface (like a cutting board) and pat with a towel to dry.  
3. Spread chickpeas onto a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and other seasonings. Mix everything together to make sure your chickpeas are evenly seasoned 
4. Bake in the oven for 25 minutes, or until they have reached your desired crispy-ness. Toss chickpeas two or three times while cooking.  
5. Remove from the oven, cool and enjoy! 

Note: if you want to save any for later, store them in any air-tight reusable container. No need to refrigerate!  

I know that moving off campus and suddenly having to cook for yourself can be a little scary.  The act of having to plan, shop for, and cook 3 nutritious and good-tasting meals a day is pretty overwhelming. “Fancy Ramen” is a dish I coined my first year living off-campus and one that I made regularly because it is: 

 1) So easy – it’s made with almost all pantry/freezer items that won’t break the bank. 

2) Healthier than regular ramen (or at least it seems) – The seasoning packet that comes with ramen is what gives it the negative rep of being unhealthy. This is why I typically only use half of the seasoning packet or, if I’m feeling adventurous, create a concoction of my own spices! 

3) Actually, really tasty – I know this mix of ingredients seems a little weird, but trust me, the dish comes together great! 

Serves 1  

Ingredients: 

• 1 packet of ramen – any flavor 
• Approx. 1 cup of frozen mixed vegetables 
• 1 Tablespoon of olive oil OR butter 
• Approx. 1 tablespoon of parmesan cheese  
• 1 egg 
• Salt and pepper – to taste  
• Avocado slices (optional) 
• Siracha (optional) 
• Sliced green onions (optional)

Instructions: 

1. Fill a small pot with water and bring to a boil 
2. Remove seasoning packet from the ramen and set aside. Add noodles and frozen veggies to the boiling water and let cook for 5 minutes. 
3. While noodles and veggies are cooking, in a separate saucepan heat half of the oil (or butter) over medium heat. Crack in your egg and cook to your liking (I usually cook mine sunny side up). Sprinkle with salt and pepper. 
4. Once the noodles and veggies are done, drain the water and return to the pot. Stir in the other half of the oil (or butter), the parmesan cheese, and the seasoning packet (I usually only used half of the seasoning packet and discarded of the other half). 
5. Add the noodles and veggies to a bowl and top with the egg and any additional toppings like avocado, siracha or green onions. Enjoy! 

I’m a firm believer that sweet potatoes are a must-have pantry staple in everyone’s kitchen. They are relatively cheap, have a long shelf life, and are extremely versatile! Below are 4 easy, plant-based sweet potato recipes for each meal of the day! 

Breakfast: Sweet Potato Breakfast Bowl  

Nutrition Information With Toppings: 1 tablespoon of chopped pecans and 2 tablespoons of raisins, includes brown sugar.

Nutrition Information Without Toppings: includes brown sugar. 

Makes 1 serving  

Ingredients: 

• 1 large sweet potato 
• Cinnamon  
• Sweetener of choice  
  • Honey, agave, brown sugar, etc. 
• Optional topping ideas: 
  • Chopped nuts 
  • Raisins  
  • Banana 
  • Almond butter  

Instructions: 

1. Pierce sweet potato several times with a fork 
2. Microwave for approximately 8 to 10 minutes, until cooked all the way through 
3. Remove from the microwave and let cool until you can peel off the skin. 
4. In a small bowl, lightly mash the sweet potato with sweetener of choice 
5. Add desired toppings and enjoy! 

Lunch: Sweet Potato Chili 

Makes 6 servings 

Ingredients: 

• 2 medium sized sweet potatoes, peeled and diced into 1-inch cubes  
• 3 tbsp. Olive oil  
• 1 small onion, chopped (approx. 2 cups) 
• 1 red bell pepper, chopped,  
• 4 cloves of garlic, minced 
• 2 tbsp. Chili Powder 
• 2 tsp. Dried oregano 
• 1.5 tsp. Cumin 
• 1 can black beans drained, reserve ½ cup of liquid 
• 1 can pinto beans, drained and rinsed  
• 1 can diced tomatoes 
• 1 tbsp. Cocoa powder 
• 1 cup water 
• 1 cup frozen corn 
• Salt and pepper 
• Optional toppings: 
  • Shredded cheese 
  • Avocado 
  • Cilantro 
  • Green onions 
  • Diced tomatoes  

Instructions 

1. Heat 3 tbsp of olive oil in a large pot over medium-high heat.  
2. Add in onions, bell pepper, and garlic. Sauté until onions soften, approx. 10 minutes. 
3. Add in the sweet potatoes, chili powder, oregano, and cumin. Stir for 2 minutes 
4. Mix in the beans, reserved bean liquid, tomatoes, water, corn, and cocoa powder.  
5. Bring chili to a boil, stirring occasionally 
6. Reduce heat to medium low, cover, and let simmer until chili thickens, approx. 15 minutes 
7. Season with salt and pepper to taste 
8. When ready to eat, add any additional toppings and enjoy! 

Leftover chili can be stored in the fridge for about 5 days or frozen for up to 2 months 

Dinner: Sweet Potato Tacos 

Makes 5 servings 

Ingredients: 

• 2 medium sweet potatoes, peeled and diced in 1/2-inch cubes 
• 4 tbsp. Olive oil 
• 1 tsp. Cumin 
• 1 tsp. Paprika 
• ½ tsp. Coriander 
• ¼ tsp. Cayenne pepper 
• Salt and pepper 
• Half a yellow onion, diced (approx. 1 cup) 
• 1.5 tsp. Garlic, minced 
• 1 can of black beans, drained and rinsed  
• 1 cup of frozen corn 
• 3 tbsp. Honey (sub agave to make vegan) 
• 3 tbsp. Lime juice 
• 10 small tortillas  
• Optional Toppings: 
  • Cilantro 
  • Avocado 
  • Romaine lettuce  
  • Shredded cheese  

Instructions: 

1. Preheat oven to 425 degrees 
2. Line a baking sheet with foil and spread sweet potatoes on the foil. Drizzle in 3 tbsp of olive oil and toss to coat evenly 
3. Sprinkle evenly with spices  
4. Bake sweet potatoes in the oven for approx. 20 minutes (until sweet potatoes can be easily pierced with a fork). Toss halfway through baking time. 
5. Meanwhile, in a large skillet, heat 1 tbsp. Of olive oil over medium-high heat 
6. Add onions and sauté until caramelized, about 5 minutes. Add minced garlic the last 30 seconds of sautéing 
7. Reduce heat to medium-low. Add in beans, corn, honey, and lime juice. Heat until warmed.  
8. Toss in roasted sweet potatoes. 
9. Serve over warm tortillas and top with desired toppings 

Leftovers can be stored in the fridge for about 5 days 

Recipe inspired by: https://www.cookingclassy.com/honey-lime-sweet-potato-black-bean-and-corn-tacos/ 

Snack: Sweet Potato Fries  

Makes 1 serving  

Ingredients:  

• 1 Large Sweet Potato 
• 1 tbsp. Olive Oil 
• Salt and Pepper 
• Garlic Powder 
• Paprika  

Instructions: 

1. Preheat oven to 425 degrees F 
2. Peel sweet potato and cut into fry-like shapes 
3. In a bowl, toss potatoes in olive oil and seasoning (to taste) 
4. Spread sweet potatoes evenly on a baking sheet 
5. Bake for about 20 minutes – tossing halfway through to ensure even cooking 
6. Let cool for 5 minutes, then enjoy with your favorite dipping sauce! 

One staple of cooking out on a summer night is a refreshing pasta salad. Although it might be hard to pass up on your hamburgers and hotdogs, there are other ways you can improve the sustainability of your cookout! One way to do this could be by replacing the protein component of your pasta salad with a vegetarian alternative. One sustainable form of protein that is commonly used by individuals who eat a plant-based diet is chickpeas. This recipe calls for 1 can of chickpeas, 1 cup of chickpeas contains 39 grams of proteins and are loaded with fiber! This caprese style, sustainable pasta salad will be a delicious and filling addition to any summer cook out or picnic.  

Makes: 4 servings

Ingredients 

• 1 can of chickpeas 
• 4 ounces of mozzarella 
• 1-pint cherry tomatoes 
• Parsley 
• 1 teaspoon dried oregano 
• 2 tablespoons red wine vinegar 
• 1 ounce of Parmigiano-Reggiano 
• Salt and pepper 
• 1 teaspoon fresh lemon juice 
• 1 small clove garlic, minced 
• 1/3 cup olive oil 
• 3 tablespoons of capers 
• Box of pasta 

Instructions

1. Begin making the vinaigrette for the pasta by crushing the garlic into a paste. 
2. Combine the garlic paste with lemon juice, red wine vinegar, oregano, salt and pepper and olive oil. Put the vinaigrette to the side, you’ll be using this a lot later on! 
3. Slice the cherry tomatoes in half and toss them in some of the vinaigrette. 
4. Cook pasta according to the directions on box and drain. 
5. Drizzle vinaigrette overtop pasta and spread on a baking sheet. 
6. While the pasta soaks in the vinaigrette, chop the remaining vegetables to your liking and toss in a bowl with vinaigrette.  
7. Add pasta and cherry tomatoes to the bowl, refrigerate, and enjoy! 

Inspired from: https://www.marthastewart.com/1541238/pasta-salad-tomatoes-mozzarella-and-chickpeas 

This recipe was inspired by Sara Haven and her original recipe can be found here! 

I don’t know about anyone else, but I can never finish an entire bunch of bananas before they start to turn brown. This isn’t the worst problem to have though, because instead of tossing your spotty bananas, they can be used to make delicious banana bread! This recipe is my current favorite because who doesn’t love peanut butter and banana together? Also, using honey instead of sugar creates a more subtle sweetness, making this a perfect any-time-of-day snack! I’ve also provided ingredient alternatives to make this recipe vegan, and trust me, it’s perfect both ways. 

Makes 1 loaf (approx. 8 slices): 1 slice is 1 serving

Ingredients: 

• 2 large overripe bananas  
• ¼ cup Coconut Oil 
• ¼ cup Peanut Butter (or nut butter of choice) 
• 2 tbsp. Honey (sub Agave for vegan) 
• 1 tsp. Vanilla Extract 
• 2 eggs (sub flax egg for vegan) 
  • To make one Flax Egg: 
    • Mix 1 tbsp. ground flaxseed meal with 3 tbsp. of water – stir well 
    • Let sit in fridge for at least 15 minutes, until thick. 
    • Double recipe to make two “eggs” 
• ½ cup All Purpose Flour 
• ½ tsp. Baking Soda 
• ½ tsp. Baking Powder 
• ½ tsp. Salt 
• ½ tsp. Cinnamon 
• Optional add ins: 
  • Walnuts  
  • Chocolate Chips 

Instructions: 

1. Preheat oven to 350 degrees F 
2. Grease a loaf plan or line with parchment paper 
3. Mash overripe bananas in a small bowl until smooth  
4. In another small bowl, combine dry ingredients 
   • Flour, baking soda, baking powder, salt, cinnamon
5. In a large, microwave safe, bowl, add peanut butter and coconut oil. Microwave for about 1 minute, until both oil and peanut butter are melted. Stir to combine. 
6. Add wet ingredients to the large bowl. Mix well. 
   • Mashed bananas, honey, vanilla, and eggs 
7. Add the dry ingredients to the wet and stir until well combined. 
8. If adding chocolate chips or walnuts, stir in here. 
9. Pour batter into the pan 
10. Bake 30-40 minutes, or until a toothpick comes out clean 

One obstacle that vegans face is finding a replacement for marshmallows. Although it’s not a staple in your everyday diet, sometimes you need to satisfy your craving for a rice Krispy treat! Although it may be difficult to find a vegan, gelatin-free, marshmallows in your neighborhood grocery store, you can always order a non-perishable bag of marshmallows from the links we provided! Once you have the marshmallows, you’ll be shocked at how quick and easy this 4-ingredient recipe can be. The best part about this recipe, is that it can be done in a dorm room! 

Makes: 10 servings

Ingredients:

• 1/4 cup Vegan Butter (Earth Balance, I Can’t Believe It’s Not Butter, etc.) 
• 10.5oz Vegan Marshmallows 

• • https://www.amazon.com/Dandies-Vegan-Marshmallows-Vanilla-Ounce/dp/B00FBNZ58S 
  • https://www.amazon.com/Ziyad-Halal-Marshmallows-8-82-Ounce/dp/B004G4CNWO/ref=sr_1_8?keywords=vegan+marshmallows&qid=1585582615&s=grocery&sr=1-8 

• 1/2 tsp Vanilla Extract 
• 6 cups Rice Krispies 
• 1 piece of parchment paper 

 Instructions:

1. Spray baking sheet with cooking spray 
2. Melt ¼ cup of butter in microwave until its completely liquid-based. 
3. While the butter’s still steaming, add in marshmallows and mix until completely melted. 
4. Once marshmallows and butter are melted together, add ½ tsp of vanilla extract. 
5. Pour Rice Krispies into mixture, mix until they’re evenly coated. 
6. Place parchment paper on baking tray and pour mixture on top. Press down on the mixture with your hands and flatten it against the baking tray. For a more colorful dessert, add a layer of rainbow sprinkles on top! 
7. Place baking tray in the refrigerator for 10 minutes for the dessert to set. 
8. Cut the Rice Krispies into squares and enjoy! Be sure to refrigerate any leftovers.  

Inspired from: https://lovingitvegan.com/vegan-rice-krispie-treats/