Quick and easy vegetarian recipes for students on a budget.
Designed and photographed by Zoe McBrydie
As a student I know how hard it can be to budget and eat the right foods. As a vegetarian I know how limited our food and meal choices are. I have combined these two ideas into a recipe book to show others how easy and delicious it can be to cook vegetarian meals on a budget, so others can enjoy them the way I do.
BREAKFAST Banana and Lemon Smoothie 4-5 Banana and Peanut Butter on Toast 6-7 LUNCH Spinach and Broccoli Pizza 10-11 Roast Potato and Carrot 12-13 DINNER Thai Green Curry 16-17 Nachos 18-19 DESSERT Chocolate Covered Fruit 22-23 Banana Ice Cream 24-25
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BANANA AND LEMON SMOOTHIE INGREDIENTS: 1/2 cup of pineapple 1 banana 1 cup of water 2 tablespoons of yoghurt (gelatine-free) A large handful of spinach Juice of 1 lemon 1 tablespoon chia seeds
WHAT TO DO: Combine ingredients in blender cup in the order listed. Blend until smooth or a required consistency.
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BANANA AND PEANUT BUTTER ON TOAST INGREDIENTS: 2 pieces of wheatmeal toast 1 banana Peanut butter
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WHAT TO DO: Put the bread in the toaster. Cut the banana into slices. Spread peanut butter onto toast. Place banana slices on top.
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SPINACH AND BROCCOLI PIZZA INGREDIENTS:
Pizza bases
Spinach
Pizza sauce
Broccoli
Mixed herbs
Colby cheese
BBQ sauce
WHAT TO DO: Preheat oven to 180ËšC on bake. Spread pizza sauce onto pizza base then sprinke herbs on top to your taste. Cut broccoli into very small pieces then get spinach and put both on top evenly. Grate cheese and scatter on top. Squeeze BBQ sauce into a swirl. Put in oven for 15-20 mins or until crust is golden.
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ROAST POTATO AND CARROT INGREDIENTS:
WHAT TO DO:
1 carrot
Preheat oven to 180ËšC. Cut carrot
1 large potato
into chunks, trying to keep all chunks
Mixed herbs
the same size. Cut potato into slices,
Salt
trying to keep them the same size.
Pepper
Pour a little bit of oil onto an oven
Oil
tray and place potato and carrot on
Slices of bread to make it into a
in one layer. Cover with herbs, salt
sandwich
and pepper. Put in oven for about 45 minutes, turning every 15. Eat in bread if desired.
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THAI GREEN CURRY INGREDIENTS:
1/2 cup rice
Handful of spinach
1/2 cup broccoli
1/3 can lite coconut cream
1 cup cabbage
Thai green curry f lavour
1/2 cup caulif lower
sachet (one without f ish
2 or 3 green beans
substances)
1/2 cup peas
WHAT TO DO: Boil a pot of water. Chop vegetables into small pieces. Once water is boiled put rice in. Heat pan and add some of the f lavour sachet. Add a teaspoon of water and vegetables, mixing the f lavour through. After 5 minutes, add coconut cream and peas, and more f lavour sachet. Mix well and keep simmering for 5-7 more minutes. Drain rice and put in a bowl. Add vegetable mix next to rice and put sinach on top.
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NACHOS INGREDIENTS: Handful of salsa corn chips
Handful of spinach
1/2 can hot chilli beans
1/2 cup grated colby
1/2 can tomato pasta sauce
cheese
1/4 can chick peas
Sour cream if desired
WHAT TO DO: Put beans, chick peas and pasta sauce in pot and cook for about 10 minutes, stirring often. Spread corn chips out in a bowl. Pour beans mixture on top of corn chips. Sprinkle cheese on top. Put spinach on top and add sour cream if desired.
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CHOCOLATE COVERED FRUIT INGREDIENTS: 1 banana 1 apple 2x 50g bars of plain chocolate
WHAT TO DO: Bring to boil half a saucepan of water. Break chocolate into pieces and place in a bowl. Rest the bowl on top of the saucepan, making sure the bowl is not touching the boiling water. Stir the chocolate as it melts. Cut fruit into pieces and dip/roll in the melted chocolate. Place in fridge to harden.
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BANANA ‘ICE CREAM’ INGREDIENTS: 2 frozen bananas 1 cup milk 1 teaspoon chocolate powder Any fruit to go on top 1 tablespoon chia seeds
WHAT TO DO: Put milk into smoothie cup. Put frozen bananas into same cup and let them soften for 5 minutes. Add chocolate powder and half the chia seeds. Blend until smooth and creamy, adding more milk or water if bananas are too hard. Pour into a bowl and place fruit on top. Sprinkle the rest of the chia seeds on too.
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