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Really Easy Vegetarian Student Food

Posted by Vivienne Forristal at

How do you make it "Really Easy"?  We'd say basic equipment, not too many ingredients and as little washing up as possible!


Make Toasted sandwiches in your Frying PanStudent life is busy.  Feeding yourself can be nudged down the list of priorities. It can also be very expensive. Preparing your own food is cheaper and potentially more nutritious.  Here are a few easy Vegetarian dishes to keep hunger at bay.  As for drinks, never buy one again! Get yourself a Reusable Bottle with inbuilt filter and drink only filtered water. Its way cheaper, widely available and healthier for you. And you aren't contributing to Landfill, which is something you can feel good about. All our recipes are Vegetarian, and most are Vegan or easily adapted. Just substitute Dairy alternatives - our Toastie opposite was made in a frying pan with Cheezly Mozzarella and Sunflower Spread. And it tasted good! Easy Method below.

 

Hot Peanut Butter Toastie (or any Filling)

This is the basic method for making “Toasted Sandwiches” in a Frying pan.

Ingredients

Sliced Wholemeal Bread
Fairtrade Organic Peanut Butter or Cheese, Onion and Tomato
Spread or Butter

Method

  1. Heat a frying pan over medium heat
  2. Butter two slices of bread and sandwich very lightly together (this is temporary to limit sticky fingers – they will be reversed).
  3. Spread the top of the “sandwich” thickly with Peanut butter (or other filling)
  4. Lift the top slice off and place buttered side down on the frying pan, Filling side up
  5. Place the remaining slice on top, with buttered side up.
  6. Turn heat to low and fry very gently for 3-4 minutes each side.
Use this method to "Toast" any filling of your choice but if using cheese, give it 5 mins each side over very low heat for a good Melt.

    Spicy Chickpeas

    Ingredients

    Tin or Jar of Cooked Chickpeas, drained well.
    Vegetable Oil
    1-2 tsp Organic Garam Masala OR Curry Powder OR experiment with combinations of available spices e.g. Ground Coriander, Organic Ground Cumin, Organic Chilli Powder
    Salt & Black Pepper

    Method

    1. Heat a couple of teaspoons of Vegetable oil in a pan over medium heat
    2. Add Chickpeas
    3. Stirfry for 4-5 minutes until starting to brown
    4. Add 1-2 tsp Garam Masala or other Spices and cook for another 1-2 mins
    5. Sprinkle with Salt and Black Pepper

    Eat with cooked Rice, or Naan Bread or on Wholemeal Toast.

    For variety you can add some chopped ginger or chilli before the Chickpeas if you have it, or stir some natural yoghurt through while its still in the pan to make a sauce. Do this just before serving to warm the yoghurt but not cook it.

    If you have leftovers, just add Tomato Ketchup and mash together for a tasty sandwich filling.

    Brown Rice

    Brown Basmati Rice (with or without spices) is easy, filling and versatile. This Cooking Method is foolproof, but you do need to allow time for soaking.

    Make extra so you can eat the leftovers next morning – yes, honestly. Just add a mug of Milk (Plant, Nut or Dairy) to the pot, add in some dried fruit and stir while you heat it up, until you have Hot Rice Pudding for breakfast. Don’t knock it until you’ve tried it!

    Jacket Potatoes

    Baking Potatoes saves the hassle of peeling them. Give them a good wash and prick skin with a fork or knife to prevent them exploding. Use both the Microwave and conventional oven for the best results.

    Ingredients

    Large Potatoes (they don't have to be packed as "Baking Potatoes")

    Method

    1. Preheat oven to 220C or 200 Fan or Gas Mark 7.
    2. Microwave Potato for 6 minutes on full power, while the oven is preheating, then transfer carefully to oven for another 30-35 minutes to cook more evenly and to crisp the skin.
    3. Without the microwave stage, they will take 50-60 minutes in the oven. Or if you have one of those metal prong gadgets the cooking is quicker.
    4. Just add Cheese, Baked Beans or a Splash of Olive Oil with Salt and Pepper.

    Tahini Sauce for Pasta

    Easy Tahini Pasta in 4 stages

    One jar of Tahini is enough to make this up to six times, just adding cheap ingredients like onions and pasta. If you haven't got tomato puree, improvise with tinned tomatoes or fresh (chopped small). If you like Yeast extract e.g. Marmite you'll have it already for toast etc. If not, just leave it out - its not vital. Once open, keep your Tahini in the fridge and this sauce is really quick and easy to make with storecupboard staples. You can also use Tahini as a spread or a dipping sauce.

    Ingredients

    2 Onions, chopped
    3 Tbsp Vegetable Oil
    3-4 Tbsp Organic Tahini (Dark or Light)
    4 Tbsp Organic Tomato Puree
    2 tsp Yeast Extract
    Hot Water

    Method

    1. Fry onions in oil over medium heat for a few minutes until lightly browned
    2. Add Tahini and Tomato puree
    3. Gradually add about a mug of hot water, mixing as it heats, add more water if needed.
    4. Bring to the boil, stirring all the time until it thickens.
    5. Add yeast extract and sprinkle with Black pepper.

    Mix with cooked Pasta of your choice. Organic Wholewheat Spaghetti is good.

    Serves 4.

    Banana Chia Pudding

    Ingredients

    2 Tbsp Chia Seeds
    Ripe Banana
    ¼ to ½ cup Plant Milk (Rice and Coconut is very good, or Almond)

    Method

    1. Put Chia Seeds in a bowl
    2. Mash the Banana into it
    3. Add the Plant Milk and mix through.

    You can eat it straight away but the texture is nicer if you leave it to set for 30 mins. You can leave it in the fridge overnight if you fancy it for breakfast. 

    Stewed Apple

    Ingredients

    500g Apples, peeled, quartered and cored

    50g Caster Sugar (or any)

    1 Tbsp Water

    Method:

    1. Slice the apples and put them in a saucepan with the Sugar and Water over medium heat.
    2. When its nice and hot, give it a stir then leave it to cook for about 5 minutes until it starts to break down and edges are fluffy.
    3. Stir again, and stop cooking before it has completely dissolved.
    4. Cool, then it will keep in the fridge for up to a week.

    Eat with icecream or readymade Soya Custard, or with breakfast cereal.

     

    For a more special occasion, try our Vegan recipe for Easy Chocolate Pudding 


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