PDF SO NOW YOURE ON YOUR OWN...A Cookbook For College Students & Singles

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Time to settle in for the semester and really hit the books. You need to keep yourself nourished and full of energy to make it through those classes, study sessions, and that part-time job, too. Take the time to take care of yourself this semester! And just as a side note, these are recipes for college students who have access to a kitchen, even if a very limited kitchen.

With all the restrictions on equipment allowed in dorm rooms, dorm room cooking is a whole different beast. Curried Chickpeas with Spinach These super fast Curried Chickpeas with spinach are packed with flavor and nutrients, vegan, gluten-free, and filling! Plus they freeze great! Curried Chickpeas with Spinach — When the autumn nights start to get a chilly bite, warm up with a hot bowl of these hearty curried chickpeas with spinach.

Packed with flavor, this vegan dish is delicious and filling enough to finally bring vegetarians and carnivores together over one meal. Add some simple steamed greens to round out the meal! Or try the original, vegetarian version of Dragon Noodles. It's a meal in a bowl that the whole family will love. One Pot Chili Pasta — This One Pot Chili Pasta is total comfort food, but with all the goodness of beans and no-mystery ingredients like you get with boxed hamburger meals. Here is my vegetarian version, Cheesy Vegetarian Chili Mac. Beef and Cabbage Stir Fry This fast and easy Beef and Cabbage Stir Fry is a filling low carb dinner with big flavor and endless possibilities for customization.

Bowties and Broccoli This insanely simple dinner "cheat" is ready in minutes and will keep you full for hours. Bowties and Broccoli is my go-to lazy weeknight dinner. Poor Man's Burrito Bowls These filling and flavorful burrito bowls are insanely easy and cheap. Just a few simple ingredients come together to make a satisfying and quick meal. Bonus: you can meal prep these! Creamy Tuna Pasta with Peas and Parmesan This quick and comforting Creamy Tuna Pasta with Peas and Parmesan is a fast and easy weeknight dinner that only requires a few simple ingredients.

Weeknight Black Bean Chili This easy and comforting black bean chili is rich, full of warm chili spices, and fast enough to pull together on a busy weeknight. No need to let this one simmer on the stove top all day for maximum flavor. Throw this warm and hearty chili on the stove for your tailgating parties, or just when you need something to keep you warm and full as you study. Dragon Noodles These sweet, tangy, and spicy Dragon Noodles take only a few minutes to whip up and will kill your craving for take-out.

Throw in any vegetables you might in have in the fridge, or try changing up the sauce with a little peanut butter or lime. Browse through the comments to discover all the variations readers have made over the years! This sauce stays smooth and creamy! Check out the plain no bacon or broccoli version here: Will It Skillet Mac and Cheese it can be made in a pot instead of a skillet. Hearty Black Bean Quesadillas Black beans, corn, cilantro, cheese, and plenty of spices make these vegetarian black bean quesadillas big on flavor and surprisingly filling.

More flavor, more fiber, more filling, and still extremely easy. Pizzadillas All the cheesy toppings of a pizza stuffed into a fast, easy, and crispy quesadilla. Perfect for dipping in pizza sauce! Pizza Roll Ups Forget frozen pizza rolls! These Pizza Roll Ups are the perfect last minute appetizer or indulgent snack on busy days!

Pizza Roll Ups — OR make your pizza in roll up form. These are great for football parties, too! Here's a fun new way to use up those over ripe bananas! Caramelized banana, peanut butter, and cinnamon make a warm, delicious treat. Creamy peanut butter and caramelized banana slices make the perfect sweet and warm gooey filling for a crispy tortilla. Plus you can make a batch ahead and stash them in your freezer.

Then just warm them slowly in a skillet over low flame until they defrost and heat through, and the tortilla gets nice and crispy! Homemade Freezer Garlic Bread Make your own homemade freezer garlic bread slices, ready to bake on demand. Bake two or ten frozen slices at a time, ready in minutes! Homemade Freezer Garlic Bread — Put down that box of frozen garlic bread! Keep these garlic bread slices in your freezer and on hand for anytime that you get a craving.

They also make a pretty killer grilled cheese sandwich, too. Talk about study fuel! Creamy Black Bean Taquitos Creamy Black Bean Taquitos are an easy, tasty, and inexpensive appetizer for football parties or just for fun! Creamy Black Bean Taquitos — Why is food so much better when you can dip it?

These cute little vegetarian Creamy Black Bean Taquitos are the perfect snack for studying with their crispy exterior and creamy, cheesy filling. Golden Milk Overnight Oats Earthy, slightly sweet, and full of aromatic spices, these Golden Milk Overnight Oats will be your new favorite make ahead summer breakfast! Make it a meal by soaking your oats in the delicious golden milk overnight, so you have pre-made breakfasts to grab and go all week!

Make Ahead Microwave Breakfast Scrambles — If savory breakfasts are more your jam, try these make-ahead egg scrambles. The sauce was a great alternative to just plain soy sauce as I have used in the past. I made this and it was fantastic! I followed it to a tee and it came out perfectly. Thanks for a great and easy to follow recipe. I made this and it was great! I was so confused by the 12 cups part! Makes sense it was meant to be two! This was so delicious and tasted very authentic. I made the veggie pot pie last week with the biscuits on top and it was so good! Thanks for posting them!

I want to thank you so much for this recipe. My family has always been skeptical of tofu, but this recipe has changed their mind. We make it once a week now : I add rice wine vinegar, omit the sugar in the sauce, and add red peppers and onions to the veges, but thats all personal preference stuff. This recipe is wonderful as is!! This recipe is a keeper!

I made it without the tofu and it was still so delicious and easy to make. The sauce is very flavorful and the dish is very tasty. Great way to use leftover rice. I plan to make more today! Thanks for a terrific recipe! This is such a great way to make brown rice! Or just change up the cooking time?

My daughter and I made this tonight. It was absolutely delicious! We were a little worried about the peanut butter, but so yummy! The cooking method for the tofu was excellent, however personal taste dictates I not bake it quite as long. Again, excellent, delicious rice! Just made this my parents my dad is not a tofu lover and they loved it. Definitely cut back on the spicy-ness of the sauce for them without lessening the dish at all. This recipe is great! The only things I did different was I used white rice instead of brown and added some more vegetables and doubled the recipe.

Very very good! I plan on using this method to cook tofu more often!


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I love how all your recipes are so easy to make and ready to eat in no time. This recipe as well: so easy and yet so tasty, my boyfriend who is quite picky with food really enjoyed this dish. The flavor was terrific and I am definitely keeping this in my files. Thanks for sharing! The way to cook the rice was good but not as good as I expected though. I will have to try it again with a bit shorter time.

I loved it and the hubby loved it. This will be made again, probably at least once a week!! Are you kidding me! Tastes amazing. Love your site, you are a top google search for best vegan anything! Thanks you, Amy. I made the rice in my Zojirushi rice cooker early in the day, and the rest was a breeze to finish. I put only 1 Tbsp. I made this and it is easy and delicious! I love the crispy tofu and hint of peanut butter flavor. Hello :. Is there a substitute I could use? I use white basmati rice because that is what we usually have already made or is quick to make and I add corn, peas and edamame.

My addiction to chili garlic sauce started with this recipe…thanks for that! My daughter and son-in-law are gluten, dairy and egg free due to serious food allergies. But the doctor told my daughter to add meat back into her diet when she was pregnant so they do eat limited amounts of meat but not poultry.


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  • I often look for vegan recipes for them and add proteins. I was looking for an interesting rice stuffing for Thanksgiving and came across this recipe. I substituted an organic kielbasa sausage for the tofu and doubled the recipe. My apologies to the purist vegans reading this. My husband came in the house while I was cooking this, and he asked what smelled so good. When I gave him a taste, he exclaimed this would be the most popular dish on the table, and he was right. Everyone had a good laugh about fried rice with the traditional turkey dinner, and had second helpings. We had some guests who joined us late for dessert and tasted it.

    They opted for the fried rice instead of dessert. Everyone asked for the recipe. I had 8 adults for dinner and the 3 guests who arrived later. Doubling this recipe made enough for multiple servings for everyone, take home dishes for several and leftovers for us. I have been asked to make it again for Christmas. Thanks for sharing this delicious recipe. Made this tonight. Dissapointed I left tofu in 30 min as I like it crispy also. Could hardly eat it. Very dry. The sauce and the rice was very good.

    Why did the tofu taste like that? I finally learned out how to cook brown rice! This recipe is phenomenal! Last week the family all voted for Asian take-out food. This rice dish was preferred by all! In fact, my wife asked me to make it again for dinner this evening. This recipe will be a new staple for us.

    Yes, of course; everyone tweaks a recipe as do I —but you have provided the rock-solid base of a winner! Reminds me of takeout! Your recipes have never disappointed me : The only substitution I made was white rice. For others reading this, I just cooked white rice as I normally do and then spread it out on a baking sheet for about 10 minutes to allow most of its surface moisture to evaporate.

    I only had a little bit of brown rice left so I added quinoa and it came out great. Cooking vegan for just two, I find I often have leftover cooked tofu and brown rice. The addition of peanut butter really elevates it above my usual stir fries. Thanks for sharing it! Thanks for the recipe.

    My husband raved about it. It tasted and smelled wonderful, and it is definitely going in my recipe box for the future. The only problem I had was frying the tofu in the sauce. During that stage, the sugary sauce congealed on the frying pan, making a sticky, gooey mess that I had to keep scraping off, eventually leaving bits of gooey congealed sauce bits in the final dish.

    Do you have a remedy for this? Did you include the sesame oil? Also, be mindful of temperature. I kept mine right at medium heat and did not have an issue. The sauce is so simple but the amount of flavor in it is insane. SO good all around. I make this at least once a week, so if you have it pinned for later go ahead and make it already! This is a new favorite! Also, dont use too much oil on the baking pan because the tofu will become too crispy.

    When my tofu came out too crispy, I skipped browning it in the pan and only warmed and served it. Thanks Dana you never disappoint!! Can I make this with natural peanut butter. Like peanut butter that is ground from peanuts no salt or anything? I made this tonight and it came out just great. As I often cook with tofu, I changed it up a bit and used vegan chicken strips and cut them into smaller pieces.

    I so enjoy your recipes Dana. They are vegan and so flavorful. Thanks, Ana. I made this recipe last night, with a few tweaks. In a cast iron dutch oven, I started the peas frozen , carrots fresh and also some frozen corn we had.


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    • I added the sauce ingredients, using maple syrup for the sweetener and sriracha sauce in place of the chili garlic sauce, and also added the optional toasted sesame oil. We also had a large amount of left over basmati rice from Indian earlier in the week, so I used that, and made a double batch. The flavors from this fried rice were so amazing for the minimal amount of work required, I am so so so happy I made a double batch!! I can already tell this is going to be a routine go-to recipe for me!!!

      I tried this recipe today and was sooooo amazed and happy!! It was delicious! I love tofu but dont know that many ways to cook it.

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      This is very flavorful and just yummy. And its brown rice too! Definitely better than restaurants. Thank you for this recipe!! I would loooove to make this recipe! Any ideas how I could substitute the peanut butter though? Allergies Allergies! This recipe was sooo good highly recommend it. I only put a tiny amount of peanut butter but I am thinking maybe you are ok without it.

      I used maple syrup so i think the sweetness from that was good enough to compensate for the small amount of peanut butter. The most important ingredient in this recipe — the sauce — leaves behind a great big question mark. Is this home made? Do you recommend a brand? Store-bought stuff is likely to contain unwanted sugars, syrups, non-vegan ingredients, soy, etc. This is really the key for the recipe for me, so please expand on some suggestions :. I made this last night and just substituted with the veggies I had on hand. And used firm tofu it was amazing!

      Thanks Dana :. Love, Love, Love this recipe, :- I have it cooked twice in two weeks, its is sooooo easy and quick well not tofu lol. The first time i prepared as instructed the second time i doubled all ingredients so that i would have extra for work. My coworker just tried it and asked for the recipe. This will be my go to for fried rice. Thanks love it. Some of your recipes, once I taste I am convinced I never want to eat any thing else again. I recently discovered soy butter and I am so glad I did because I got to enjoy this tasty recipe.

      Thanks so much you are making me one happy healthy girl! This was incredible! I doubled the sauce I love sauce! I made this for dinner tonight and i am so glad i doubled the recipe, now we have some for lunch tomorrow. I followed the recipe exactly and it turned out amazing, i think the best fried rice i have ever had : Yummy. This was absolutely amazing!! The texture of the tofu was on point. Your recipes never disappoint. Thank you!!!!! If you read the Saveur rice cooking method she links to it… it explains the 12 cups of water.

      It really does make an excellent pot of rice! This was the second recipe I have tried from this website two days in a row and it has been an absolute delight. The sauce was so fun to make with the peanut butter, which went well with the soy and hot sauce, which I substituted for the chili sauce. It was very feeling and full of flavor. Awesome recipe! I did edamame instead of tofu, a regular yellow onion instead of green onion, and added some snap peas. I also ended up doubling the sauce recipe because it was SO delicious and I needed more! This is an excellent recipe!!! I substituted the maple syrup with organic ketchup instead and used chickpeas instead of tofu and it turned out great!

      Thank you for sharing this recipe. All I have is firm tofu instead of extra firm. Can I use it or will it not turn out good? I tried this recipe for a potluck dinner. Absolutely delicious! The next time I think I will substitute mushrooms for the tofu, to get More veggies in the mix! Thank you for this awesome recipe! I made this for lunch today and had trouble with the sauce.

      I used tahini and brown sugar and the sauce was more like cookie dough than sauce. So that lead to trouble marinating and separating my tofu. How can I make the sauce more of a liquid next time? The flavor was amazing! I would like to try it again soon. If it was too thick, definitely thin with lime juice or water! I just wanted to stop by and say thank you so much for such an awesome recipe! I love everything you make!! I baked the tofu this time and unfortunately I burned it so it stuck to the pan… but still edible.

      I love the sweetness that the peanut butter and syrup added. Might try another batch tomorrow with another kind of soy. I had some baby spinach with it as well and it tastes like heaven on a plate. Thank you for putting me off Chinese Take Away for life! My husband and I really like it, except neither of us like the texture of the baked tofu—we tried crispy and not so crispy. Now we just use edamame instead. Thanks for posting! Finally something we all LOVE! This is delicious! And so easy! I will look forward to the cookbook! This is too!! Many thanks for making Sunday dinners so good!!

      Thank you for the recipe! Tried it last night, substituted brown rice with white. It was pretty good, especially the sauce! I made this rice for dinner and the combination of flavors are delicious! The instructions stated to drain for 10 seconds. I did but there was still too much water left. My own fault, I should have went with my instincts. Also the tablespoon of peanut butter was a bit much for me. I will definitely be making this again soon. Thanks for the recipe! Very time consuming, but totally worth it. I followed the recipe pretty closely, but I found that I ended up with way too much sauce.

      I also had a very difficult time with everything sticking to the pan? Excellent recipe!! I love Asian food, and this captures the amazing taste. Even though after reading it before making, I decided to tweak it a bit for my personal taste, and cooked the tofu in a pan rather than bake it.

      Also used baby corn as well as the other veggies, as well as adding more chili garlic sauce for heat. Definitely making this a lot more!! Dana this recipe is sooooo good! We are just having it for dinner for the second time now. Thank you again for sharing all these delicious recipes! Tastes really good but the tofu is like rubber. Did I do something wrong? Its a little too complicated for my taste any way. Then have some nuts or beans for protein. I made this, with minor modifications fresh diced ginger, green beans because i had no peas, orange bell pepper, slightly different proportions for sauce, quinoa.

      Either way, I am so glad I made a larger serving because i couldve eaten the whole pan. This is sooo yummy! I will certainly be making it again. The best, the very best. This was delicious!!! I will be adding this to my favorite recipes list! Looking forward to trying it with the tofu. My boyfriend has made this twice now, and I can honestly say I adore this recipe! I love the way the tofu turns out, it makes for a very unique tofu experience.

      As far as difficulty cooking, he never seems to complain or need help making this. This is delicious!! But this has completely changed my mind! Rice may have the best texture done this way, but it loses all the water-soluble B vitamins. Bring water to a boil.

      Add the rice. As soon as the water returns to a boil, turn the heat down to low. When I had gas, I used a heat diffuser. Now I use a rice cooker. My mother taught me to cook rice this way as a girl. She learned the water proportions when we lived in Hawaii. The elevation was ft. After draining the rice for 10 seconds and then letting it steam for 10 minutes covered ,as the recipe called , the rice was still too soggy. It was not clear to me if the all of the water was to be drained or only 10 seconds worth of the water.

      Made the outcome extremely sticky and a bit gross. Also one cup maybe too much for the veggies and sauce. I am very familiar with the incident to which you are referring, and I can assure you that the venison in question was NOT ever intended to be served. Someone was trying to salvage what they could from a fresh road kill for their own personal use. The reason they got into trouble was that they brought it into the restaurant kitchen to break it down. I would be more than happy to recommend a few places. Why must we read about preparing dead animals to eat on a plant based recipe site, particularly in the reviews for a VEGAN rice recipe?

      Better to avoid exposing readers to that kind of reference on this site. So thank you! I like that you can basically use any kind of veggies in it. I would definitely make it again. The only thing I suggest is to make twice more sauce. Also, it would be good to have some sauce to heat leftovers with.

      A great combination of heat, sweetness, saltiness, and textures. I personally love tofu and have never baked it.

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      Such brilliance! I make this dish once a week now. Had it ready to go when she arrived home from practice, and she LOVED it, as did my older daughter and wife. Thank you!!! I am only pescatarian myself but I thoroughly enjoyed this vegan recipe! Very balanced and easily adjustable to what you personally enjoy. I made this recipe last week. My husband and I both thought it was delicious.

      Tonight I made this recipe for the second time, to try it out on my finicky college student. She loved it. So, finding this delicious new choice has magnified importance for me. Thank you so much for this new family staple. Oh my…just finished making this and eating it now with the fam. Delicious thanks for the recipe gonna become a regular meal! I used sunflower seed butter instead of peanut butter. Added yellow peppers and mushrooms.

      Thank you for such a wonderful and easy meal. My family has such food restrictions. This meal was a real treat! Just made it for my dinner and it tastes delicious!! Never cross in my mind that tofu and fried rice could be this tasty!! Thanks for the recipe dear. This is SO good! I use seitan in place of tofu, due to soy allergy and use coconut aminos in place of soy sauce. Such good flavor! I was looking at this recipe last night and was thinking how random it is to cook the rice like that and then today I found this recipe that directs you to cook wild rice a similar way!

      Threw some avocado on top as I do with most of my meals! Thanks for sharing :. Just made this for dinner and oh my goodness, so good! I made mine with brown rice and riffed a bit with what I had on hand: corn instead of peas, added mushrooms because I had some that I needed to use, no green onion, date syrup for the sweetener, and cayenne pepper for heat…so good — will definitely make again…thanks for sharing this recipe!! I was somewhat taken aback by his enthusiasm until Ok so its delicious.

      Its really simple to make. Made it a second time just to be sure that it is perfect and yes, yes it is! Made it three times now and Oh my! This is exactly what I need. Using soy sauce gives a very special taste. It looks really attractive and delicious. Thank you very much. I tried this recipe tonight with basmati rice, and the texture was a little off from traditional fried rice. I love the sauce, but I really want to see what the difference would be if I used cold rice instead.

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      There, just venting my frustrations. Enjoy your fried rice, folks. I made this last night. It was so good and easy. I had some brown rice in the fridge and remembered seeing this recipe as I was browsing your site. The sauce was great. It was reminiscent of a local Chinese restaurant. The tofu was nice and crispy. I should have used my cast iron skillet instead of the nonstick pan to get the nice char as your picture but it turned out just fine I know for next time! Thanks for posting such great, easy recipes. I made this last week and loved it so much I am making it again tonight. I added a red jalapeno for more heat and diced red bell pepper.

      The chili garlic sauce really added a lot of flavor. Made this last night and it was great, though I did add more veggies red pepper, corn and celery. I also used frozen tofu defrosted in the fridge overnight , which is a habit I picked up from The Vegan Lunch Box years ago. These tender and juicy chicken drumsticks are served on a bed of seasoned roasted carrots, onions and garlic. Pull apart bread baked in a small baking dish. Made with biscuit dough, cheese and pepperoni. When the scones bake, the berries inside become soft and deliver a fresh burst of flavor with each bite.

      Quick and easy recipe to bake rice in your toaster oven or oven. Perfectly cooked rice every time! Quick, easy and delicious Broiled Salmon with Roasted Zucchini, for one! Made in the toaster oven in under 10 minutes. One chicken breast or thigh cooks alongside your favorite vegetables all on one sheet pan for minimal cleanup. Enjoy with raw vegetables, crackers or tortilla chips or spread on sandwiches. No tahini needed!

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      Made with an avocado and cocoa powder and sweetened with a touch of melted chocolate and honey. A low sugar, completely healthy, milk free dessert made with a banana, an optional touch of honey and a food processor. A simple recipe made quickly with fresh spinach, toasted pine nuts, garlic, lemon juice, olive oil and parmesan.

      Delicious tossed with pasta or over grilled chicken. Healthy and delicious, this smoothie is made with pineapples, yogurt, bananas, coconut milk and sweetened with honey. This buttery, easy to make biscuit recipe will give you a small batch of perfect biscuits. These tender, sweet muffins are made with 2 bananas. A snack size version of a classic dessert made in the microwave. Three ingredients needed and so easy to make. See how easy it is to make Overnight Oats without a recipe! A great breakfast or snack plus a recipe for Apple Spiced Overnight Oats. Easily made with poached chicken or the perfect recipe to use rotisserie chicken in.

      A wonderfully healthy snack made by mixing your favorite seasonal fruits together. Serve with crispy cinnamon sugar chips.