The Lifestyle of a Vegetarian in College

Submissions can be anything from recipes to photos that are vegetarian or something you would like to see featured on the blog. It can have anything to do with what you've been doing on campus that is green to not so quality cell phone pics of that delicious three am snack you just made.

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theartoflivingfromwithin See the Beauty in Everything
misstarajoy I'm the big bad wolf.

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Posts tagged "grains"

theartoflivingfromwithin:

#Spaetzles, ‘tater salad, veggie burger, and citrus #squash (from the garden) veggies. 🍴#vegetarian #myvegfood

Dinner from last night!

Veggie Burger Sandwich:

MorningStar Spicy Black Bean Burger
Mayo/Arbys Horsey Sauce/Mustard
Provolone Cheese Slice
Lettuce
Cholula Hot Sauce
Toasted Flax + Fiber Bread

Fruit Smoothie:

1 banana
5 fresh strawberries
handful of frozen blueberries
5 oz of OIKOS Greek Yogurt - toasted coconut vanilla
Milk
Dry oatmeal
Agave Nectar

Fresh Veggies:

Broccoli
Cauliflower
Baby Carrots
Chopped Bell Pepper

Good luck on your finals everyone! Here’s my quick this is what I ate tonight during finals week/end of the semester! (And I know the bottom pick is like upside down, but I don’t have time to care…too many things to do-sorry.) Made it according to the box and added some sliced avocados.

Couscous with a red apple, some cheddar cheese, pickled peppers, and walnuts with garlic powder, salt, Italian seasoning, and dill.

theartoflivingfromwithin:

Mashed potatoes/Couscous w/pickled peppers, chickpeas, + walnuts.

grains

Bran Cereal, little bit of sugar, strawberries, & chopped walnuts.

theartoflivingfromwithin:

This was so yummy, now I’m just uber full.

4 servings of couscous

1.5 cups water

2 T butter

Handful of baby carrots sliced

Chickpeas

Walnuts

Garlic

Salt, curry, ginger, and cumin spices to taste.

Microwave on high with cover for 5 minutes, my carrots weren’t fully cooked but I like them crunchy anyway so it worked out. (:

Cous Cous Recipe I threw together for dinner.

2 cups Cous Cous, prepared according to directions (I used leftovers of cous cous)
1 small tomato, diced
1/3 of an avocado, diced
1/2 15 oz. can of chickpeas
1/4 cup of walnuts, chopped
1 tbsp jalapenos, minced
sprinkle of garlic powder, to taste
sprinkle of salt, to taste
1 tbsp of parmesan cheese
1 tbsp oil
1 tbsp apple cider vinegar (or any vinegar but that’s all I had)

Mix all ingredients together in a bowl and serve cold.

Marie’s Vegetarian Meatballs

I combined two different recipes considering that I didn’t have half of the ingredients for the original recipe I found. Of these two, one I’ve been using for quite some time but since this adds more protein to the meatballs with the beans I figured I’d give it a try since it’d be healthier and more filling instead of just mainly breadcrumbs and cheese.

(Makes about 12-16 depending on size)

1 can of Black Beans
1 Egg
1 tbsp of Minced Garlic
Sprinkle of Italian Seasonings
1/2 tsp of Cumin
A splash of Soy Sauce
Pinch of Salt
1/2 C. Breadcrumbs
1/3 C. Walnuts
1/3 C. Grated Cheddar Cheese

Preheat the oven to 350* and oil your baking sheet.
Add the can of black beans to a blender or food processor and process until they are broken up but not completely blended.
Add all of the ingredients to a bowl and mix well with a fork until they are combined evenly.
Form meatball size clumps with your hands and roll into meatballs or whatever shape you’d like (patties/meatballs/sausage)!
Place the baking sheet in the oven. Let cook for 20 minutes until they are crispy on the outside.
Simmer in marinara sauce for 10-15 minutes if you want to get the meatballs coated before adding to pasta. Meatballs will be soft on the inside. Enjoy!

This is pasta with avocado-spinach-garlic sauce. I’ve recently decided to start eating vegetarian, as it just seemed healthier ect, and as a result I have been cooking a lot.