Dorm Room Vegan Recipes

 

Follow us this school year with some of our favorite simple recipes. (Thanks to bustle.com)

 

 

 

 

3- ingredient Ice Cream

 

Chocolate Peanut Butter: 3 frozen bananas (sliced before freezing), 2 tablespoons natural peanut butter, and 2 tablespoons cocoa. Blend in a food processor or quality blender until smooth. If the mixture is too thick or you have difficulty blending, then add a few tablespoons of cashew milk or water.

Easy and healthy ice cream

Strawberry Poppyseed: 3 frozen bananas (sliced before freezing), 5-6 frozen strawberries, and 1/2 teaspoon poppy seeds. Blend in a food processor or quality blender until smooth. If the mixture is too thick or you have difficulty blending, then add a few tablespoons of cashew milk or water (or fresh fruit juice).

Vanilla Coconut: 3 frozen bananas (sliced before freezing), 2 big handfuls of unsweetened coconut flakes, and 1/2 teaspoon vanilla extract. Blend in a food processor or quality blender until smooth. If the mixture is too thick or you have difficulty blending, then add a few tablespoons of cashew milk or coconut water.

Mango: 3 frozen bananas (sliced before freezing) and 2 frozen mangos (peeled and cubed). If the mixture is too thick or you have difficulty blending, then add a few tablespoons of cashew milk or water (or fresh fruit juice). This one has a sorbet feel to it!

Easy vegan ice cream

 

Green Goddess Hummus Sandwich

 

 

 

 

 

Quick and easy hummus sandwich recipe - cookieandkate.com

5-Ingredient Sweet Potato Black Bean Chili! So healthy #vegan #glutenfree #minimalistbaker

For as much soup and chili as I eat, I have no idea why I don’t have more chili recipes on the blog! This had to change. Enter: Sweet potatoes and black beans married together in a hearty, savory-sweet chili.

The ingredients are things you likely have on hand right now.

 

Prep time
10 mins
Cook time
45 mins
Total time
55 mins
Simple, 5-ingredient sweet potato black bean chili that comes together in less than 1 hour! Easy, delicious, super healthy and so satisfying! Throw in whatever spices you have to amp up the flavor.
Author: Minimalist Baker
Recipe type: Entrée
Cuisine: Vegan, Gluten-Free, Southwest
Serves: 6
Ingredients
CHILI
  • 1 medium yellow or white onion, diced (+ coconut or olive oil)
  • 3 medium sweet potatoes, scrubbed clean + chopped into bite sized pieces (organic when possible | ~4 cups)
  • 1 16-ounce jar salsa (chunky is best)
  • 1 15-ounce can black beans (with salt | if unsalted, add more salt), slightly drained
  • 2 cups vegetable stock + 2 cups water
OPTIONAL SPICES:
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp chipotle powder
  • 1-2 tsp hot sauce
FOR SERVING (optional)
  • Fresh cilantro
  • Chopped red onion
  • Guac / Avocado
  • Lime juice
Instructions
  1. In a large pot over medium heat, sweat onions in 1 Tbsp oil and season with a healthy pinch each salt and pepper. Stir and continue cooking on medium heat until translucent and soft.
  2. Add sweet potato and any desired spices at this time (I went for chili, cinnamon, cumin, and chipotle powder – all are optional). Cook for 3 minutes. Then add salsa, water, and vegetable stock.
  3. Bring mixture to a low boil on medium high heat and then lower heat to medium-low and simmer. Add black beans, cover and cook for at least 20 minutes more, preferably 30 – or until the sweet potatoes are fork tender and the soup and thickened. This soup is at its best when prepared the night before or allowed to rest for a few hours so the flavor marries with the vegetables and beans.
  4. Serve with fresh cilantro, onion, avocado, and/or lime juice. Chips make an excellent spoon.