Finals are just around the corner and cooking a savory meal is a nice way to end the day and relax you from the frantics of college life and dining hall offerings. If you are vegetarian or vegan, these recipes are perfect.Whether you’re meatless or not, they can still be a fun way to spend the afternoon, exploring a whole new world of home-made goodness.

Penrose has a plethora of cookbooks; in fact, they have one of the largest cookbook collections of all university libraries. Though the books are housed elsewhere, the makeshift Library@Driscoll is open early in the morning and late at night. You can request books, and they order every other hour. As a bonus, Penrose has a nice collection of eBooks; often, recipes can be accessed online.

Choose a recipe and take a little jaunt to Safeway or Natural Grocers to pick up ingredients.With such a large collection of cookbooks, picking one recipe may be slightly overwhelming. Here are a few, ranging from daring to sweet-toothed to vegan.

 

You can save animals and have your cake too, being vegan or vegetarian doesn’t mean giving up delicious desserts.

COFFEE FUDGE BROWNIES

Start to finish: 2 hours

Servings: 12

3/4 cup whole-wheat pastry flour

3/4 cup brown rice flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups maple sugar

3/4 cup soy/rice milk blend (or any non-dairy milk)

3/4 cup brewed decaf coffee (try caffeinated for an energizing spin!)

1/2 cup canola oil (you can use Olive Oil as well, though it may change the taste)

-1/2 cup walnuts, toasted and chopped

GLAZE

one 1/2 cups grain-sweetened, non-dairy chocolate or carob chips

1/2 cup vegan butter

Heat oven to 325 F. Coat a 2-l or 2.5-l (8- or 9-inch) square baking pan with oil or cooking spray.

In a large bowl, sift together both flours, cocoa powder, baking powder, baking soda and salt. Stir in maple sugar.

In a separate bowl, stir together milk, coffee and oil. Add wet ingredients to dry ingredients and stir to mix well.

Stir in walnuts, then pour batter into prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted at the center comes out clean.

Place pan on a wire rack to cool completely.

Once brownies have cooled, prepare glaze. In a small saucepan, bring 1 inch of water to boil and cover with bowl.

Add chocolate chips and butter to bowl and stir until melted and smooth.

Pour warm glaze over entire pan of brownies, smoothing it over the surface. Chill until glaze has set, about 1 hour.

(Recipe from 2010 Telegraph-Journal)

Maybe it’s a soup kinda day;  warm up with carrot-y goodness.

CARROT BISQUE

Start to finish: 30-45 minutes

Servings: 4-6

3 pounds carrots, peeled and diced into 1/2-inch pieces

1 large onion, chopped

2 tablespoons peanut oil

2 cloves garlic, minced

1 tablespoon curry powder

1/2 teaspoon salt

A few dashes/pinches of fresh black pepper

3 cups vegetable broth

1 13-ounce can coconut milk

1 tablespoon maple syrup

In a stockpot over low to medium heat, cook the carrots and onions in the oil for 7 to 10 minutes.

Cover and stir occasionally. You want the onions to brown but not burn.

Add the garlic, curry, salt and pepper.

Sauté for 1 minute.

Add the broth, cover and bring to a boil. Simmer for 10 to 12 minutes until carrots are tender.

Add the coconut milk, and bring to a low boil.

Turn off the heat. Puree the soup in a blender and add it back to the pot.

Add the maple syrup and stir.

Serve hot.

(Recipe fromVegan With a Vengeance)

 

If chocolate isn’t your thing, or you’re simply not feeling chocolate tonight, nothing beats oatmeal cookies!

Reminiscent of Mom’s cooking and late nights with warm cookies and a glass of milk (or Silk), not only are oatmeal cookies delicious, but oatmeal is quite heart-healthy. No need to feel guilty indulging in this deliciousness.

VEGAN OATMEAL DRIED CRANBERRY COOKIES

Start to finish: 30 minutes

Servings: 10

3/4 cup vegan margarine/butter

1/2 cup sugar

1 cup packed brown sugar

1 teaspoon vanilla

1/2 cup soy milk

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt (omit salt if using salted vegan butter)

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1 cup chopped pecans, walnuts or almonds (optional)

1 cup dried cranberries or raisins

3 cups rolled or quick-cooking oatmeal

Preheat oven to 350 degrees.

Beat together margarine, sugar, brown sugar and vanilla until smooth and fluffy.

Add the soy milk, mix until combined (may look curdled).

Add the flour, baking soda, salt and spices, and stir until well mixed. Add the remaining ingredients and stir.

Batter will be very thick. Drop by 3-inch balls (try using an ice cream scoop) onto cookie sheet and flatten slightly. Bake 12-15 minutes, or until done. (If you make smaller cookies, just cook them a slightly shorter amount of time.)

Let cool until firm enough to handle and then use a spatula to transfer to a rack to cool completely. Cookies will still be slightly soft and chewy. Store in an airtight container.

(Recipe from Your Guide to Vegetarian Cuisine)

 

Got a hankering for some Mexican food but tired of the Tex-Mex at Illegal Pete’s or Chipotle? Try making your own.

MEXICAN ENCHILADAS

Start to finish: 45 – 50 minutes

Servings: 12

two 10-ounce cans enchilada sauce

1 tablespoon vegetable oil

3/4 cup chopped onion

3/4 cup chopped green or red pepper

1 cup frozen soy “meat” crumbles

twelve 6-inch corn tortillas

one 16-ounce can refried beans

1/2 cup green onions, chopped

1 cup taco-flavored cheddar cheese, shredded

Preheat oven to 350 degrees. Coat 9-by-13-inch baking dish with cooking spray. Spread 1 cup enchilada sauce over the bottom of the pan.

Heat oil in nonstick skillet, saute the onion and peppers until almost tender. Set aside 2 tablespoons for topping.Add the soy crumbles to the onion and pepper mixture, heat, set aside.

Wrap the tortillas in a damp towel and soften by heating in a microwave for 30 seconds. Remove one at a time, spread with 3 tablespoons of the beans down the center.

Top with 2 tablespoons of crumbles and pepper mixture, 2 teaspoons of the chopped onions and shredded cheese. Roll up and place in pan. Repeat with the rest.

Spread the rest of the sauce over the enchiladas, top with reserved onions and peppers and top with cheese. Bake 20-25 minutes until heated through.

(Recipe from News Gazette)