Healthy, low-cost food options that are dorm-room friendly have been traditionally hard to come by, but “The Quick and Easy Vegetarian College Cookbook” from Adams Media offers more than 300 meals that fit the bill. Staying healthy amid the hustle and bustle of college life can be tough, but this recipe book offers delicious meals and snacks for even the busiest students.
The book suggest healthy late-night study snacks and all-important breakfast ideas for on-the-go students, and features several tips and tricks to help new chefs when access to cooking utensils and kitchens items is limited. Simple-but-wholesome recipes such as Linguini with Fire-Roasted Tomatoes, Basil, and Mozzarella; and a Bean and Couscous Salad show the versatility of vegetarian cooking while keeping both costs and time constraints in mind. Vegetarians and omnivores alike are sure to have fun exploring this delicious new cookbook.
- ¼ cup olive oil
- 2 cups chopped onions
- 1 cup chopped carrots
- 2 cups chopped assorted bell peppers
- 2 teaspoons salt
- 1 tablespoon chopped garlic
- 2 small jalapeño peppers, seeded and chopped
- 1 tablespoon ground ancho chili pepper or ½ teaspoon crushed red pepper
- 1 chipotle in adobo, chopped
- 1 tablespoon toasted cumin seeds, ground or 4 teaspoons ground cumin toasted briefly in a dry pan
- 1 (28 oz) can plum tomatoes, roughly chopped, juice included
- 1 (16 oz) can red kidney beans, rinsed and drained
- 1 (16 oz) can cannellini beans, rinsed and drained
- 1 (16 oz) can black beans, rinsed and drained
- 1 cup tomato juice
- Finely chopped red onions for garnish
- Chopped fresh cilantro for garnish
Heat the oil in a heavy-bottomed Dutch oven or soup pot. Add the onions, carrots, bell peppers, and salt; cook 15 minutes over medium heat until the onions are soft. Add the garlic, jalapeños, ancho, chipotle, and cumin; cook 5 minutes more.
Stir in tomatoes, beans, and tomato juice. Simmer about 45 minutes.
Serve garnished with red onions and cilantro.