from The College Vegan Cookbook by Heather Nicholds

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The College Vegan Cookbook by Heather Nicholds releases April 9th and is now available for preorder. The perfect high school graduation gift, it’s designed with a variety of student needs in mind, including first-year college students with required school meal plans living in dorm rooms.

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vegan | wfpb | gluten-free option | make ahead | good for sharing | save for later | easy | year-round

I’m glad more and more vegan options are becoming available on college campuses, yet it can still be tricky to eat 100% plant-based without leaning heavily on vegan junk food from the campus store or local market. So for all of you college students out there who would like to eat well while you’re at school, this book’s for you. It’s loaded with a great variety of easy, delicious recipes with tips on making the most of your school meal plan, kitchen tools worth having, navigating the grocery store, stocking up, and more. Heather is a certified holistic nutritionist, so she knows her stuff. She’s considered the different types of cooking situations you’re likely to need, and has included recipe options like allergy friendly, dorm room friendly, good for sharing, no cook, one pot, or save for later. She’s also made a point to make the recipes versatile, budget-friendly, healthy and filling, and with balanced nutrition, with most recipes able to be ready within 30 minutes. So dig in and rock your college years with this helpful cookbook by your side!

What I love about these parfaits in particular is that it’s so quick and easy to throw a whole week’s worth of jars-full together, and then all you have to do when it’s time to eat is reach in the fridge and grab one. You can use whichever fruit you find in the cafeteria, and if there’s granola there, you can use that, too. If you’re lucky enough to have a kitchen in your dorm (so many do now, thankfully), you can easily make this delicious batch of peanut butter chocolate chip granola. It makes a lot, so once you’ve filled your jars for the week, you can share it with friends!

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MAKE-AHEAD CHIA PUDDING PARFAITS with PeaNUT BUTTER CHOCOLATE CHIP GRANOLA Recipes

RECIPE

from The College Vegan Cookbook by Heather Nicholds

vegan | wfpb | gluten-free option | make ahead | good for sharing | save for later | easy | year-round

MAKE-AHEAD CHIA PUDDING PARFAITS

PREP TIME: 15 MINUTES / CHILL TIME: 2 HOURS OR OVERNIGHT

Author’s note: These breakfast cups make for a nourishing, balanced breakfast. Just mix them up at least 2 hours ahead to allow time for the pudding to set and chill. If you make them on a Sunday evening, you’ll be set for the coming week. Add 1⁄2 teaspoon matcha green tea powder to each chia pudding cup for a morning energy, brain, and metabolism boost. MAKES 5 PARFAITS

SUBSTITUTION TIP: Swap the chia pudding for mashed banana (use 1 per parfait) or nondairy yogurt (1⁄2 cup per parfait).

ingredients

• 2 1⁄2 cups nondairy milk

• 5 tablespoons chia seeds

• 5 teaspoons sugar or maple syrup (optional)

• 5 cups berries or other fruit, cut into bite-size pieces

• 2 1⁄2 cups Spiced Cranberry-Almond Granola (page 20), Peanut Butter–Chocolate Chip Granola (page 21 of book), or store-bought granola

instructions

1. In each of 5 single-serving jars or containers, combine 1⁄2 cup milk, 1 tablespoon chia seeds, and 1 teaspoon sugar (if using). Stir to combine.

2. Layer 1 cup of fruit on top of each, followed by 1⁄2 cup granola. Refrigerate for at least 2 hours. Grab it and go. Each parfait will keep for up to 5 days.

Reprinted with permission from the publisher, Callisto Media.

One Dozen 12 oz Jars

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PEANUT BUTTER CHOCOLATE CHIP GRANOLA

PREP TIME: 10 MINUTES / COOK TIME: 30 MINUTES

Author’s note: Using peanut butter as the base for this granola creates an amazing flavor and also makes it oil free. You can easily add more or diff erent nuts, seeds, or dried fruits, such as chopped dates or apricots. The granola bakes almost like a cookie—pull it out of the oven halfway through the baking time if you prefer a softer texture. MAKES 7 CUPS

ingredients:

• 1⁄2 cup peanut butter, cashew or almond butter, sunflower seed butter, or coconut butter

• 1⁄2 cup maple syrup or Simple Syrup (page 173)

• 1 teaspoon vanilla extract (optional

• 1⁄4 cup water, plus more as needed

• 4 cups rolled oats

• 1⁄3 cup whole-grain flour

• 1⁄4 cup ground flaxseed

• 1⁄2 cup vegan chocolate chips or raisins

instructions:

1. Preheat the oven to 350°F.

2. In a medium bowl, stir together the peanut butter, maple syrup, and vanilla (if using). Add the water, stirring to combine until smooth.

3. On a large rimmed baking sheet, combine the oats, fl our, and flaxseed. Toss to mix.

4. Drizzle the peanut butter–syrup mixture over the oat mixture and toss to combine. Sprinkle with cold water, as needed, to fully moisten. Press the granola onto the baking sheet so it sticks together. Bake for 20 to 25 minutes, until it starts to brown around the edges.

5. Remove from the oven and break the granola into chunks. Add the chocolate chips. Bake for 5 minutes more. Cool and store in airtight bags or containers for up to 2 weeks.

A CLOSER LOOK: When choosing chocolate chips or dark chocolate, check the ingredients for milk fat or butter fat. Sometimes dark chocolate is made with these ingredients, which means it’s not vegan.

Reprinted with permission from the publisher, Callisto Media.

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