These Make-Ahead Chia Pudding Parfaits from College Vegan by Heather Nicholds make for a nourishing and balanced grab-and-go breakfast.
I went vegetarian while I was in college. I lived with my mother, but she was pretty unhappy about my dietary change was constantly exclaiming, “I don’t know what you eat! ” on a regular basis. Her notion of vegetarian snack was a bowl of frozen peas, carrots, and carrot concoction, heated up, if I was lucky. So, I had to teach myself to cook. And I had to buy my own groceries, too. If merely I had Heather Nicholds’s new cookbook College Vegan all of those decades ago! I would have ate well while saving fund in the process!
As you probably guess from the title, College Veganis a cookbook for vegans in college. The book begins with reasons to go vegan as well as information for get all of the nutrients you need on a plant-based diet. Heather has included handy listings of tools and pantry basics to have on hand. She has also included tips-off on navigating the grocery store and meal-planning.
The recipes in College Veganare versatile and budget-friendly. Each recipe lets you know how much it expenses per serving, and many of them include substitution tips. These dishes are easy to construct, and they include ingredients that can be found in any grocery store.( You won’t find any exotic and costly super foods here !) A lot of the dishes are dorm room friend and good for sharing, too.
College Vegan will take you all the route from breakfast to dessert, with soups, sandwiches, and snacks in between. Start your day with a delicious Blueberry Oat Muffin or a savory Breakfast Burrito. Snack on Classic Hummus or a handful of Cinnamon-Lime Sunflower Seeds. How can anyone turn down a bowl of comforting Mac& Cheese a homemade Personal Pizza? There are recipes for such DIY staples as peanut sauce, oat milk, and vegetable broth, too.
The College-Ready Vegan Breakfast Soups& Stews Sandwiches& Salads Snacks& Sides Main Courses Desserts Staples, Sauces& Dressings
Make-Ahead Chia Pudding Parfaits
These breakfast beaker make for a nourish, balanced breakfast. Just mix them up at the least 2 hours ahead to allow time for the pudding to situated and chill. If you attain them on a Sunday evening, you’ll be set for the next week. Add 1/2 teaspoon matcha green tea powder to each chia pudding cup for a morning energy, brain, and metabolism boost.
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 store-bought granola
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. Layer 1 beaker of fruit on top of each, followed by 1/2 cup granola. Refrigerate for at the least 2 hours. Grab it and go. Each parfait will keep for up to 5 days.
SUBSTITUTION TIP: Swap the chia pudding for mashed banana( use 1 per parfait) or nondairy yogurt( 1/2 beaker per parfait ).
Recipe from College Veganby Heather Nicholds. Reprinted with permission from the publisher, Callisto Media.
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