best vegan recipe

more important headcanons for the original teams

leopards

  • one of their wing spikers is always found sleeping in the weirdest spots
    • the janitor found them in the bleachers but only because their shoe was sticking up
    • running bets on how many things you can stack on them before they wake up
  • are super enthusiastic about barbecues and usually supply the meat for training camp week
    • one time a vegan was on their team
      • after about thirty second of awkward silence, the Mom Team™ leaped into action to see who could find the best vegan recipe
  • the most likely to share their clothes with each other

bears

  • running joke about hibernation that’s as lame as you expect it is
    • “i gotta finish this so i can get ready to hibernate”
    • “no i can’t finish this assignment, that’ll cut into my hibernation time”
    • “hibernation? in this economy?”
  • “hey smell my kneepads”
  • constant yelling during practice
    • most of it is complaining, some singing
    • anytime there’s a minor inconvenience, at least one person just yells at the top of their lungs
    • “this wouldn’t have happened if i was hibernating!!”
  • they had someone named hunter on their team and that went about as well as you would expect
  • waddle around in blankets during training camp and abduct other teams’ members into their “hibernation cocoons”
  • lots of them played other sports growing up as well
    • they’re a bunch of memeing jocks
  • “no we deserve the last burger because we need to hibernate”
    • *collective groan from other teams*

robins

  • are v professional about things? respect and responsibility are big to their program (because former champs gotta represent you know) and they’re very formal
  • bears and raccoons and otters all got together during training camp with plan “loosen up the birds”
    • this plan resulted in six broken hair ties, one busted sleeping bag, three missing pillows and a water fountain that will never work the same again
    • it is referred to as the best training camp anyone ever had and the survivors brag about it for years
      • “guess you had to be there”
      • “ah, you young ones wouldn’t understand”
  • they have banners upon banners upon banners in their gym covered with all the years they’ve won
  • coach is a former olympic athlete probably
  • their captain makes really good pancakes????? idk no one knows how they do it

otters

  • are the most likely to try and get adopted by the other teams
    • “no no he’s our new setter please let me keep him”
    • “i found this one so i get to keep her”
    • “do you need a snack? juice box? k, love you, kick ass”
  • team naps are a big thing because they all cuddle
  • third years pick first years to give painted rocks to and become kind of like a big sibling during the season
    • nearly every otter alumni still has their rock
  • their school’s water polo team is super good and the bears will not let it go because that is just so fitting that’s so funny
  • their program does surprisingly well during tournaments and every is always surprised even though they’re literally always in the top five
  • instigates team sleepovers during training camp week and is always ready to go with at least three (3) group games
    • “how the HECK are you so good at charades?!?!”

wolves

  • i feel like the wolves, lynxes, foxes, and raccoons are the rotating fifth members of the top five. like it’s always these five fighting it out to figure out who’s gonna be number five that year
    • wolves and foxes both had super long streaks for a while there, but lately lynxes and raccoons have been showing up and doing great
  • they do stuff together ALL THE TIME
    • team dinners? there. sleepovers? every weekend. adventuring? you always got a partner. wanna try a new coffee shop? half the team is there already
    • their group chat is nuts and always. moving. so. fast.
  • lowkey emos
  • lowkey memers
  • overly supportive of their members
    • one of them is on the debate team and the rest of them show up with signs
    • a couple of them got kicked out of a swim meet for someone’s sibling because they were cheering too loudly
  • forms bro bonds with other teams surprisingly well
  • adopts the most amount of otters

foxes

  • one time they did crafts to bond and now it’s a regular thing
    • they are trying to slowly get a craft day in training week but the coaches are saying no
  • they all own those dorky volleyball tshirts that say stuff like “wanna pepper?” with the chili peppers on them and the “setters have good hands” and “can you dig it?” or “got spike?”
  • bffs with the otters and raccoons
  • (one of them is responsible for the water fountain incident but no one will ever admit it)
  • their coach was actually a bear once

lynxes

  • what to heck is the plural of lynx
    • -said by a bear
  • in competition with the otters for who has the cutest warmups
  • they’re a bunch of cranky old people trapped in teenager bodies
    • “no i can’t my knees ache”
    • “wait where’s my prune juice”
    • “these kids are too noisy”
    • just v salty in general
  • lowkey rivalry with the wolves but it mostly just results in dumb things like “who can do the most cartwheels across the gym” and “i bet we can wheelbarrel race faster than you”
  • they and the wolves hold the record for the longest volleyball game on record
    • first set was 32-30 wolves, then 38-36 lynx, 34-32 wolves, 40-38 lynx, and finally 52-50 wolves
    • everyone took a nap on the front lawn immediately after
    • (i actually witnessed an irl vball game go up to 46 one time so yes it’s possible and it was hell for everyone involved)

raccoons

  • DON’T PRANK THEM DON’T PRANK THEM DON’T PRANK THEM OH GOD WHY
    • -frantic text from captain of the bears to some wayward first years
    • no one is willing to risk it anymore but every once in a while, there will be some poor first years who have lost their way and try it out
    • it’s fun for everyone but also v terrible
  • the masters at sneaking snacks from the cafeterias
  • smuggle the leopards extra pillows during training camps
  • are about as frustrating to play as the wolves but it’s so fun at the same time
  • their entire team is a perfect blend of fun and “oh god why”
@confessions-haikyuu @better
The Best Vegan Hot Cocoa

(My recipe, my picture)

Is there anything better than a hot chocolate on a cold winter night? I don’t think so. This recipe is vegan and super easy to make, plus it will definitely satisfy your sweet tooth! 

The Best Vegan Hot Cocoa

2 tablespoons of cocoa powder

¼-1/3 cup of white sugar (depending on how sweet you want it to be)

1 ¾ cup oat milk

¼ cup oat milk (to be used separately from other milk)

Cardamon to taste

Directions

Stir together the sugar and the cocoa powder in a pan. Add ¼ cup of the oat milk, and apply heat to the pan to bring the mixture to a low boil stirring constantly. 

Let the mixture boil for a couple of minutes (keep stirring) and then add the rest of the oat milk.

Finish off with a bit of cardamon if you feel like making the chocolate taste more of christmas! 

xx Wilma

The BEST low fat (added fat free) healthy mac and cheese you can ever taste. 

100% natural ingredients, no colouring, no oils, no processed foods.

Made this for Colin with rice pasta and I ate the sauce over steamed broccoli. Loving it.. 

Lazy but super healthy peanut butter raw cookies that are absolutely insane, so delicious.

Ingredients-

2 cups of rolled oats,
Pinch of salt,
10 pitted dates (or 13 if you want the cookies extra sticky, I used 13),
1/2 cup of natural peanut butter,
6 tbsp of almond or hazelnut milk.

Method-

Blitz the oats and salt in a food processor into a fine powder then add the dates (I find it easier if you soak the dates in warm water for 15 minutes before hand because it makes them softer and works better as a bonding agent) and the peanut butter and blitz for about 30 seconds or longer depending on your processor. Add the milk then blitz till all combined. The mixture should be a caramel brown colour with flecks of oats here and there. Roll the mixture into balls (squeezing the mixture before rolling helps it bond together) then put them on a baking tray and into the freezer for 15 minutes to harden. Store them in the fridge and eat within a week (they keep for months in the freezer).

I managed to make 8 out of this mixture. Double or triple mixture if you want to make more than 8.

NACHOS

The Collegiate Vegan turned three today!! And what’s a better way to celebrate three years of blogging than with a giant platter of nachos for dinner? I went a little (a lot) overboard tonight, so this recipe is plenty to serve 4-6 people.

You’ll need:

  • 1 bag of tortilla chips, any kind
  • ½ can of black beans (rinsed and drained)
  • ¾ cup of corn (fresh or frozen)
  • 2 tomatoes, chopped
  • 1 jalapeno, seeded and diced
  • 1 bag daiya pepperjack style shreds
  • 3-4 leaves of romaine lettuce, shredded
  • salsa (I used peach mango)
  • avocado or guacamole

What you’ll do:

Spread the tortilla chips out on a cookie sheet and top with the pepperjack shreds, tomato, black beans, jalapenos and corn. Bake at 400 for 10-15 minutes. Remove from oven and top with shredded lettuce, salsa and guacamole. Then have yourself a party.

Bean and Corn Vegan Chili

(serves 4-6)
Ingredients:

1-28 oz can diced tomatoes
1-15 oz can black beans, drained and rinsed
1-15 oz can pinto beans, drained and rinsed
2-3 tsp chipotle chiles in a mixture of salt
2 tsp sugar
salt and pepper to taste
2 Tbs vegetable oil
3 Tbs chili powder
1 green bell pepper minced
2 tsp ground cumin
1 ½ cups frozen corn, thawed
2 Tbs fresh cilantro, minced

Puree tomatoes in a blender using 4-5 pulses. You want it to remain slightly chunky. In a large saucepan bring tomatoes, beans, chipotle peppers, sugar and a ½ tsp salt to a boil. Reduce to a simmer until needed in later steps.

In a dutch oven or heavy bottomed stock pot, heat oil until shimmering. Add green pepper, chili powder, cumin and 1/8 tsp salt. Cook until softened, about 5 minutes. Stir.

Stir tomato mixture into the dutch oven, scraping any brown bits off the bottom of the pan. Bring to a boil and simmer until thickened, about 15 minutes.

Add corn and cilantro and return to a simmer for 5 minutes. Season with salt and pepper to taste.

From The Best 30-Minute Recipe

Signature Avocado Alfredo

This my go-to meal whenever I’m cooking for anyone else. My roommates, my mom, my grandparents– everybody loves it. The avocado makes the sauce creamy, and the lemon, garlic and basil give it tons of flavor. Combine with any kind of pasta or grain, the pictures above are zucchini noodles.

  • 1 avocado
  • 1 cup loosely packed fresh basil
  • 1 garlic clove, minced
  • juice of half a lemon, or one tablespoon lemon juice

Blend in a food processor until smooth. Makes two servings. Alternatively you can whip with a fork by hand, just shred the basil first. Toss with two servings of spaghetti, quinoa, zucchini noodles etc.

This recipe is very flexible, so feel free to adjust lemon, garlic and basil amounts based on personal preference.

2

Raw Chocolate Vegan Cake w. Earl Grey Chocolate Mousse

raw chocolate cake:
1 cup raw walnut pieces, soaked 2 hours or longer + strained
¾ cup maple syrup
½ cup filtered water
1 tsp vanilla extract
1 cup raw cacao powder (or cocoa powder is fine too), sifted
1.5 cups very fine almond flour
½ tsp fine sea salt

earl grey chocolate mousse:
1 ¼ cups raw cashews, soaked 2 hours or more
¼-1/3 cup young coconut meat (this is what I yielded from 1 coconut)
2 tbsp raw cacao powder (or cocoa powder)
1.5 tsp vanilla extract
pinch of fine sea salt
½ cup maple syrup
heaped ¾ cup strong-brewed earl grey tea (or water!)
¾ cup liquid extra virgin coconut oil

chocolate sauce/shell:
1.5 tbsp melted extra virgin coconut oil
2 tbsp maple syrup
2 tbsp raw cacao powder
splash of vanilla extract

2

Hello fellow bloggers, perpetual students, and fitness lovers. Today, I give you a vegan banana choco-chip pancake recipe. This recipe is almost menacingly low in sugar, but sweetened by homemade goodness. 

Ingredients 

  1. 1 cup whole wheat pastry flour
  2. 1 tablespoon sugar 
  3. 2 teaspoons baking powder 
  4. pinch of salt 
  5. 2 ripe bananas mashed (i used my clean hands!) 
  6. 1 cup unsweetened soy milk 
  7. ½ dark chocolate chips 
  8. banana slices, peanut butter, and maple syrup to serve 

Directions: Mix all the dry ingredients. Then the mashed bananas and soy milk. Fold in the dark chocolate chips. Each pancake uses ¼ cup of batter. Scoop onto hot, greased pan. Flip pancakes when they start to bubble. 

And a few personal life updates: Just finished my 3rd year of medical school, taking a year for research before going on to the 4th, and final year. Looking forward to Spain, Italy, and Monaco this summer. Reading Game of Thrones/Song of Ice and Fire. And all of a sudden, not sure what type of doctor I want to be. Already feeling way healthier 1 month out of clinical rotations. Decorating my new bedroom and apartment–new found love for home decor my goodness. Still loving San Francisco. 

Best,

Geraldine 

The Best Vegan Mac & Cheese (v/gf/soy-free/nut-free)

Hello everyone! I’ve posted this recipe before but it was for two large casserole pans. I’ve been meaning to do an updated recipe for you all in a more manageable serving size. I know that everyone claims to have the best vegan mac and cheese recipe, but I swear this one is really different from a lot of the ones out there! I combined a roux method with the potato and carrot cheese method to get this incredibly creamy sauce. The flavouring all comes from simple spices, that can be swapped out for more fodmap friendly options, so there is absolutely no need for any vegan cheeses (which I know some people worry about because of the long ingredient list). I just added daiya and breadcrumbs on top, but they are totally optional! Best of all, you can probably make this whole recipe in 30 minutes or so!

Ingredients:
- 1 box of Catelli gluten-free macaroni (or you can use roughly 340g pasta of your choice!)
- 1 cup peeled and cubed white potatoes, boiled until soft
- ½ cup peeled and roughly chopped carrots, boiled until soft (you can boil the potatoes and carrots in the same pot)
- 2 tbsp vegan margarine or oil of your choice (I’ve done this with olive oil before and it worked well)
- 2 tbsp gluten-free flour (can use non gf if you like)
- 2 cups original rice milk
- ½ cup nutritional yeast flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt (or to taste)
- ½ tsp pepper (or to taste)
- Optional: breadcrumbs (just toast your favourite bread, let it cool, then run it through a food processor)
- Optional: Vegan cheese

Instructions: 
1) Prepare the pasta according to the directions on the package. While that’s cooking, you can start preparing the sauce.
2) In a blender or food processor, add the carrots and potatoes, as well as 1 cup of the rice milk. Blend until smooth, then set aside.
3) In a large sauce pan on medium heat, melt the vegan margarine or oil. Then add the flour, and whisk to create a roux (thick paste). Add the remaining 1 cup of rice milk, as well as the blended potato and carrot mixture. Whisk until smooth.
4) Add the nutritional yeast, salt, pepper, garlic powder, and onion powder. 
5) You can continue to reduce the sauce until it’s to your preferred thickness. I don’t really reduce mine for more than 3 minutes once everything is combined.
6) Add the pasta, and allow the mixture to cook for a few minutes until everything is warm enough for serving.
7) You can serve the pasta straight from the pot, but baking it really improves the flavour and the texture of the sauce. In a lightly greased casserole dish or ramekin, add the pasta. I also added some breadcrumbs and daiya, then cooked it under a low broil until the breadcrumbs were toasty and the cheese was melted. Around 3-5 minutes.
8) Enjoy!!!

Southwestern Baked Potatoes

There’s two ways to make these potatoes: regular or twice baked. Both ways kick ass, but twice baked requires more effort. Choose whichever way you have the time for.

You’ll need:

  • 1 russet potato
  • olive oil (optional)
  • 1/4C corn (frozen, canned or fresh)
  • 1/4C black beans
  • 1 roma tomato, cubed
  • ½ avocado, cubed
  • Salsa, to taste
  • Hot sauce, to taste

For twice baked potatoes:

Rub potato with olive oil, stab with a fork a few times, wrap loosely in foil and bake at 425 for 45 minutes. Remove from oven, and transfer potatoes onto a cookie sheet. Cut potatoes in half, and scoop out most of the potato, being very careful to not break the skin. In a separate bowl, mash the scooped-out potato with olive oil, corn, tomato and black beans. Scoop the new mixture back into the potato skins, patting it down to avoid air bubbles in the potato. Broil for 5-10 minutes, until the top of the potato browns. Remove from oven and top with avocado, salsa and hot sauce.

For regular baked potatoes;

Stab your potato with a fork a few times, wrap loosely in foil and bake at 425 for 45 minutes. Alternatively, stab with a fork an microwave for 5 minutes, turn over and microwave for another 5 minutes. Remove from oven/microwave and transfer potato from foil to plate or bowl. Chop in half and throw everything on top of it. It will be equally messy and delicious.

Note: Cooking times in your oven may vary. If the potato does not seem soft after 45 minutes, continue to cook in 10 minute intervals until its easy to cut or scoop out. If you’re microwaving, continue to cook in 1 minute intervals.

What’s your favorite way to bake a potato?

Six Ingredient Chipotle Hummus

I know it’s such a vegan stereotype, but I LOVE hummus. I eat it nearly every day, but I mix up the flavors a lot so that I don’t get bored. My favorite is this six ingredient chipotle hummus:

  • 1 15oz can of chickpeas, drained and rinsed
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 garlic cloves 
  • 1-2 chipotle peppers in adobo sauce, depending how you like your spice

Blend in a food processor or blender until smooth!