Return to the Hop

Sorry for having been so inactive recently. I moved back to Baltimore just a few days ago and getting situated has been a process. But now my room is set up, my friends have returned, and the frat hopping is in full swing. But more importantly the challenge of being a vegan collegiate is on.

Like most college students I have a meal plan set up through the university. I have 500 dining dollars I can spend around campus as well as 7 meal swipes per week. Eating through university dining is actually the least difficult way to go. They have a new system in all the dining centers where the food tag also states whether the meal is vegetarian, vegan, or gluten free. This is makes it incredibly easy to find food.

However, the big issue I have to overcome is eating in my room. I am trying to eat breakfast and lunch in my room, utilizing the tiny kitchenette we have. At the moment it includes two minute stove tops, a toaster oven, and an electric kettle. This does not make it the best place to try out recipes and make vegan deliciousness.

So I will keep a constant update as to what I have found to be the best things to have in the room. At the moment having tea, soy milk, and soup are all necessities. I tried to have fresh fruit but unfortunately with the unpredictability of my schedule they go bad very quickly. So now I’m keeping frozen veggies (carrots, broccoli, and edamame) for quick lunches. Just pop them in a saute pan with a little bit of water, warm them through and throw on a condiment to make them more interesting. I’m addicted to hot sauce so Tobasco is my go-to.

However, in all the chaos that is my kitchen I was able to make raw zucchini pasta for about eight people on my floor, including a veggie tomato sauce. And everyone loved it! Score for a low carb, vegan diet.

More to come soon on my trials and tribulations with college dining.


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