Category Archives: Lunch and Dinner

Toasted Veggie Sandwich and Disaster

Disaster has struck my dorm. Our oven and stove are broken. Now instead of baking lovely treats for everyone, I’m going to actually have to do my homework this weekend. Maybe it’s a sign that I need to adjust my priorities. Hopefully it will be fixed soon though, because I have a long “to-bake” list for you guys. Meanwhile….

I discovered the fact that the stove was broken midway through preparing to make a grilled veggie sandwich. I was about to completely give up after waiting 10 minutes for the pan to heat up and just go with boring old peanut butter and jelly, but then I had an idea. I could toast/roast the veggies instead. The result was still delicious.

Basically I drizzled sliced eggplant and tomato with olive oil and sprinkled them with oregano and rosemary and baked them at 400° in the toaster oven for about 15 minutes (until the eggplant was soft). I toasted two slices of bread (I used plain old wheat, but I wish I had some better bread like ciabatta so it didn’t get so soggy) and then spread a layer of spinach and artichoke hummus, topped it with fresh basil and finally added the veggies. Perfect for a quick and healthy dinner before I ran off to serve pizza for 5 hours!

Haven’t you ever noticed that the best sandwiches are always the messiest to eat? It’s a fact.

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Warm Tomato and Peach Salad

One pattern you might notice on this blog is that I use a lot of the same ingredients, but do different things with them. Yes, I’m cheap. I make ingredients last as long as they possibly can, so I apologize for the repetition but also I think it’s good to find new ways of mixing together similar foods! Like having tomatoes in 3 different posts so far…

This past weekend I went to the Oberlin Farmer’s Market and got some yummy fresh veggies. Here’s what I bought:

Now to be honest, I don’t really know what to do with an eggplant- I’ve never cooked with one before, but I thought I might as well try! Any suggestions?

I did, however, know what to do with tomato and basil. My favorite food, before I went vegan was a Caprese salad: tomato, basil and mozzarella. Now that I’m vegan I decided to put a new spin on this basic idea. Remember that fresh peach I had a picture of a little while ago? Yep, that’s what I added. You may be thinking, “tomatoes and peaches? what kind of a combination is that?” Well, let me tell you, it was amazing. This salad is so easy to put together and could be served as a side dish or a light lunch (or lunch and dinner, like I did).

Warm Tomato and Peach Salad 

serves 2

2 large tomatoes, sliced

2 large peaches, peeled and sliced

1 tbsp olive oil, plus a little extra

1/3 cup packed, chopped fresh basil

salt and pepper to taste

1. Place the peach and tomato slices on a tray and drizzle with the extra olive oil. Broil them in a toaster oven (or real oven) for about 20 minutes.

2. Take them out of the oven, and then mix them in a medium bowl with the 1 tbsp of olive oil and basil. Season it to taste and eat!

Super easy, super delicious.

Check out my super awesome wolf-eye knife.

I suppose you could make this salad cold too, but it was really good warm. Especially on rainy cold days.

Enjoy!

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Escaping Cafeteria Food

It’s not that bad, really. Sometimes you walk out with a plate of great food- an awesome salad from the salad bar, a yummy vegetable soup- but honestly, most of the time being vegan, what I get in the Stevenson dining hall is mush. Mush that gives me a stomach ache. So after less than a week of eating there already, my friend and I decided it was time to take action and make our own dinner with fresh ingredients.

We basically mixed together we had on hand and maybe what we came up with also looked a little mushy… but I promise you, it was delicious and super easy.

Chickpea, Zucchini and Cherry Tomato Sauté

1 cup cooked grain of your choice (we used Trader Joe’s Three Grains Blend)

1 can chickpeas, drained

1/2 large zucchini, sliced and cut into half-slivers

1 pint cherry tomatoes, halved

2 cloves garlic

2 tbsp olive oil

salt and pepper to taste

1. Heat up the olive oil in a large pan, then add chickpeas and tomatoes. Cook, stirring occasionally, until the tomatoes start to shrivel and the chickpeas start to brown a little.

2. Add the zucchini and sauté for another 2-3 minutes. Then add garlic and cook for another 2 minutes. Serve over grains and add salt and pepper to taste.

This dish is so simple for any college student to whip up, and it’s so much better than what you get in dining halls. Sorry for the not-so-great lighting in these… unfortunately our kitchen is plagued with florescent lights only. College life.

Cooking buddies are the best. We actually made a little something for dessert too… but that recipe will come later. Time for me to rush off to class!

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Let’s Start it Simple

Hello and welcome to That’s So Vegan! I’ve been thinking about starting a food/lifestyle blog for a couple months now, and I finally worked up the courage to do it.

I started reading food blogs last winter when I went through a sort of food crisis in my life. I needed to make some changes in the way I ate so that I could feel healthier and happier.

So I went vegan.

And it’s actually pretty great.

However, being a broke college student with an ill-equipped kitchen, I found that there was a lacking number of cooking blogs aimed at my demographic. Which is why I thought, “What the hell, I’ll start my own.”

I’ll be honest and say that I don’t know exactly what this blog will evolve into, but you gotta start somewhere, right?

My first recipe here is not quite a real recipe, seeing as there are not exact measurements. My friends and I made this simple pasta dish a few weekends ago on a trip to my  family’s cabin in one of my favorite small towns, Grand Marais, MN. This recipe was actually thought up by my friend Evie, but we all helped put it together and it was absolutely delicious and fresh.

We started with about a pint of cherry tomatoes, chopped in half and sautéed them in 2 tablespoons of olive oil until they began to get sort of wrinkled. We then added 3 cloves of garlic and a big handful of fresh basil and mixed it around until the garlic browned a little. Served over pasta, this twist on a regular tomato sauce is probably my new favorite dinner.

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