Collegian Cooks: The veggie venture

Lawrence Lam and Skyler Leonard

The Collegian Cooks staff is made up of two poor college students who prefer — when financially possible — to dine on a wide variety of meats and meat dependent cooking because you know, protein.

But sometimes though, circumstances like a vacant fridge or a vegetarian guest cause this bountiful protein to be absent from meals. For many college students vegetarian meals might just mean a salad from Spoons or just a peanut butter and jelly sandwich.  But with the proper veggies and willpower, it’s possible to craft a great, simple meal and venture with veggies.

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Here are two vegetarian meals that are both cheap and easy.

Rice and beans enchiladas 

What you will need:

  • 1 cup of rice
  • 1 red bell pepper
  • 1/2 white onion
  • 1/4 a cup of tomato paste
  • 1/4 a cup of flour
  • 1 cup of vegetable broth
  • a can of green chilies, thinly sliced
  • bag of small tortillas
  • shredded cheddar cheese
  • 1 can of re-fried beans or black beans

Step one: Pour two cups of water and a cup of rice and bring this to a boil, then reduce heat to a simmer and cook for 15-20 minutes until the rice is done.

Step two: In a oiled pot over medium heat mix in tomato paste and flour. Then add broth, water and green chilies. Stir the sauce mixture until it thickens.

Step three: Preheat the oven to 400 degrees, then begin constructing the enchiladas. Start with a tortilla and add re-fried beans or black beans to the tortilla then rice, diced onion and peppers, cheese and finally a spoonful of sauce. Roll the enchilada and place in a greased baking pan. Repeat this process until the pan is full, and then pour remaining sauce over the pan and add cheese. Place in the oven for 20 minutes and enjoy.

Spinach Frittata  

What you will need:

  • 6 eggs
  • diced onion
  • diced peppers
  • bundle of spinach
  • dash of cream
  • cheddar cheese
  • salt and pepper
  • pad of butter

Step one: Crack 6 eggs into a bowl, and add cream, salt and pepper. Whisk all of this together until completely mixed.

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Step two: In an oven safe skillet, melt butter on the stove top then add onions and peppers. Let this cook for a few minutes then stir in spinach and let this wilt.

Step three: Add in egg mixture and let this cook for a minute so the egg can set, then place this in a 400 degree oven for 7 minutes. Take it out and add cheese to top and throw it in the oven for 2 more minutes or until the cheese has melted.

Collegian Chefs Lawrence Lam and Skyler Leonard can be reached at entertainment@collegian.com or on Twitter at @LawrenceKLam and @skyler_leonard.