By Ericka Carr |

In my previous article, “Healthy Diet, Healthy Planet,” I discussed the negative impacts that animal farming has on the environment and concluded that choosing a plant-based diet is a fast and easy way to live sustainability and stand against these farming practices. 

I ended the piece by challenging you all to join me in choosing veganism or vegetarianism for the month of October. I have no intention of leaving you high and dry, forced to wander the never-ending recipes on Pinterest only to find that “easy college meals” aren’t that easy. Instead, I have compiled a list of recipes that I eat constantly. I was going to organize them by time-of-day, but I’m not one to reject breakfast for dinner. These can be enjoyed anytime you choose!

 

  1. Peanut Butter Banana Toast
  • 1-2 slices of whole grain bread
  • 1 Tbsp of natural peanut butter
  • ½ banana
  • A sprinkle of chia seeds

Start by toasting the whole grain bread

Spread a healthy serving of peanut butter on the bread

Add banana slices on top

Garnish with chia seeds for a healthy dose of Omega 3s and amino acids

 

   2. Peanut Butter Chia Pudding

  • 1 Cup of Vanilla almond milk
  • 3 Tbsp. of Chia seeds
  • 2 Tbsp. of natural peanut butter
  • 1 tsp. Of vanilla extract

(You can also add maple syrup for a sweeter taste)

Combine all the ingredients in a mason jar and stir until the peanut butter dissolves. Let it sit for five minutes. Stir again and then refrigerate overnight. 

Enjoy your breakfast in the morning!

 

   3. Sweet Potatoes and Quinoa

  • 1 Sweet Potato
  • ½ cup of Quinoa
  • 1 cup of vegetable broth

Cut sweet potato into 1-inch cubes then coat with olive oil

Season with paprika, salt, pepper, parsley, and garlic (I would give you measurements, but I’m from the south and was taught to season by sight so stop shakin’ when your heart tells you)

Spread sweet potatoes onto a baking sheet and place in the oven for 35 minutes at 450 degrees

Add half a cup of quinoa to one cup of vegetable broth in a small covered pot

Boil over medium-high heat

Once the broth reaches a rolling boil, reduce heat and simmer for 15 minutes 

Season quinoa with salt and pepper

Place the sweet potatoes on top of the quinoa and enjoy!

 

   4. Crispy Fried Tofu Bites

  • 1 Package of firm/extra firm tofu (a softer tofu will fall apart)
  • Olive oil

Place the tofu blocks between two dish towels (or stacks of paper towels) and place something heavy on top for 30 minutes. This allows the water that the tofu is packaged in to be pressed out. Wet tofu=soggy bites.

Heat about 1/3 inch of oil is a medium sized pan (I use Olive but Vegetable is fine too)

Cut the tofu however you like– cubes, planks, sheets, what have you!

Fry until golden-brown then flip to fry the other side.

Allow the bites to drain on a paper towel-lined plate then dip in soy sauce and enjoy!

 

   5. Soy Sauce flavored Instant Ramen (I see you lazy cook!!)

  • 1 package of Soy Sauce flavored Maruchan Ramen
  • 2 cups of water

Boil water. Once it’s boiling, add the noodles and wait three minutes.

Once the noodles are cooked add the flavor packet, celery salt, garlic powder, and chives. Let the noodles simmer for one minute then enjoy!

*If you want to get really fancy, you can pan fry the cooked ramen with a little olive oil. It’s super yummy!