There are a number of reasons I'm looking forward to moving into my first apartment next year: the decorating opportunities, the privacy of my own room, and, most importantly, access to a fully equipped kitchen. I've used this summer as an opportunity to put on my apron and experiment in the kitchen, and have accumulated a list of quick, easy recipes that I can whip up next semester. The following recipes are simple and healthy, without compromising flavor, and consist of ingredients that you probably already have in your kitchen.
1. Minimalist Baker's Chickpea Sunflower Sandwich
Of all the vegan bloggers I follow, Minimalist Baker has to be one of my favorites. All of her incredibly creative recipes require minimal time and ingredients (hence the name). This sandwich is served chilled, so it's perfect for picnics or lunch breaks. You'll see that you can use tahini or vegan mayo in the sandwich—I recommend tahini, which is cheaper and has a strong, nutty flavor.
Check out the recipe here.
2. BBQ Veggie Burgers With Grilled Pineapple
Summer is the season of cookouts and family gatherings, and you don't have to miss out on the fun (or the food) because you're vegan. All you have to do is buy a couple veggie burgers from the store and throw them on the grill. Once the burger has been flipped, I like to smother it in some homemade barbecue sauce for added flavor. I also grill a few slices of pineapple as a topping—trust me, it's a total game changer. All that's left to do is assemble your burger (I recommend adding lettuce, tomato, onion, and extra bbq sauce) and enjoy.
If you're new to grocery shopping as a vegan, make sure to check the ingredient list of your hamburger buns. There should be a line that says "Contains: Wheat" — make sure there's no milk or egg product!
3. Easy Cheezy Vegan Pizza
This personal pizza was invented and perfected by yours truly—and literally takes under fifteen minutes to prep and cook. Start with a personal-sized pizza crust, which you can find at most grocery stores. Instead of marinara sauce, I like to use hummus as a base for added protein. I sprinkle on nutritional yeast to get the "cheesy" flavor, then pile on spinach, mushrooms, roasted red peppers, onion, and oregano. The beauty of this dish is that you can cater it to your own tastes, and use whatever toppings you like or have on hand. Bake it in the oven for ten minutes at 375° F, and then dig in.
4. All-Purpose Tahini Sauce
Tahini should really have a place of honor in every pantry because it can be used to create so many incredible dressings and sauces. My favorite was to use it is as a base for this simple, tangy sauce that only requires three other ingredients: nutritional yeast, lemon, and garlic. I usually do about a 1:2 ratio of tahini and nutritional yeast, then add lemon and garlic to taste. After that, thin it out with some water until you've reached the right consistency—it should be pretty thick, but easy to drizzle. You can use this sauce for wraps, salads, roasted potatoes, and (especially) as a final touch on those personal pizzas.
5. Double Chocolate Chip Cookies
What food list is complete without dessert? One of my favorite Christmas gifts from last year was a vegan cookbook, which features low-fat, vegan versions of classic comfort foods. I love baking these cookies and feeding them to friends and family (then watching the surprise on their faces when they learn that it's vegan). For an extra chocolate-y flavor, be sure to sub out two tablespoons of flour with an equal measurement of cacao or unsweetened cocoa powder.
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