Combine dry ingredients in a bowl. Separately mix vanilla and soy milk. Whisk all ingredients together. Pour ¾ of a cup on medium heat griddle or on the stove. Cook until golden brown. Add fresh fruit on top.
Bring water to a boil. When boiling add oats cook for 5 minutes or until oats are fully cooked. Add honey, brown sugar, and fruit on top.
Add 1/2 banana in blender with 8 ounces of soy milk. Blend for 10 seconds. Add your choice of frozen or fresh fruit, and then blend all together until smooth.
Cook pasta in a saucepan until fully cooked, and then drain pasta. Add tomatoes, olives with broccoli into the in a bowl, then mix in dressing and top with parmesan cheese.
(Retrieved by kraftrecipes.com)
Mix the cream cheese, chives, salts, and pepper together. Spread the mixture on the vegan deli slice then roll it up. Use toothpaste to hold together.
(retrieved from Peta’s Vegan College Cookbook)
Place bacon on a microwaveable plate and put in the microwave for 3 minute of each side. Toast wheat bread in toaster until golden brown, and then spread mayo on both side of the bread. Cut tomato into thin slice; add tomatoes & lettuce to toasted bread. When bacon is cooked add to sandwich.
Preheat oven to 400 degrees. Spread a layer of marinara sauce on the pita. Evenly lay the cheese on the pitta. Bake pita for 7 minutes or until the cheese is completely melted.
Combine all of the ingredients together in a large bowl and heat in the microwave for 3 minutes, or until hot. Serve over cooked rice.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, teaspoon salt, and teaspoon pepper. Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a cutting board. Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork. Add the tomatoes, snap peas, basil, lemon zest and juice, remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper to couscous. Toss to combine. Slice the chicken and serve over couscous.
Place the butter and sugars in a 2-cup bowl or small dish. Use a fork to combine all these ingredients. Beat egg and add two tablespoons of the egg mixture into the bowl. Add the vanilla. Stir to combine. Add the flour, baking soda and salt. Give it another stir. Stir in the chocolate chips. Put the mixture in your microwave oven and let it bake for about 2 minutes.Add a spoonful of yogurt on top.
Combine all the ingredients in a blender and blend until smooth. Freeze for 2 hours, stirring occasionally. Serve Chilled
(Retrieved from “$5 a Meal College Cookbook”)
Slice the strawberries and divide them equally between 4 chilled single dishes. Combine the whipped topping with the preserves in a medium-sized mixing bowl, stir until evenly blended. Then add fruit to dish then add whipped topping, and repeat until you reached the top. Then garnish with fresh mint and strawberry.