‘Pimp My Ramen’ Noodles from Peta’s Vegan College Cookbook

I’ve been out of college for a very long time, but when I was asked if I’d like to review Peta’s Vegan College Cookbook, I jumped at the chance. That may seem a little strange, since I have a fully stocked kitchen and dozens of vegan cookbooks already, but I did so for nostalgic reasons. I went vegetarian when I was in college, way back in in 19mumblemumble. I lived with my mom and her husband rather than in a dorm, but I was totally on my own when it came to food. My mom’s idea of vegetarian food was beef flavored Rice-A-Roni (which, yes, did contain meat) and barely-cooked frozen cubed carrots mixed with peas and corn. Going vegetarian meant learning how to cook. And doing so quickly, unless I wanted to starve. So I went to the bookstore and bought Peta’s The Compassionate Cook or, “Please Don’t Eat the Animals.” It was my first adult cookbook (I had a couple of cookbooks meant for kids when I was little), and I still have it. The pages have yellowed, the spine is broken in several places, and the pages are splattered with sauce, but it got me through many hungry days, I’ll never replace it.

It’s too bad I can’t go back in time and give myself a copy of Peta’s Vegan College Cookbook, because it would have come in handy back then, and I probably would have made the switch from vegetarian to vegan much sooner. This book contains 277 fast, easy, and cheap recipes for students who are on a budget and are struggling to stay vegan while away at school. This is not gourmet dining, so don’t expect to find recipes for breaded tempeh in lemon-caper sauce. These are dorm-room recipes that can be made in a microwave or without the use of heat at all. They’re fun recipes that even picky eaters will enjoy, such as Lagume Va-Va-Voom, By the Textbook Tempeh Tacos, and Fiesta in Your Mouth Salsa

My tastes have become a little more refined than they were when I was in college, but back then I would have had no problem digging into a bowl of Cheapskate Chili and Bean Stew or a plate full of Night Owl Nachos. There are recipes for every meal of the day, including snacks, drinks, and desserts, as well as spotlight chapters devoted solely to peanut butter, ramen, and potatoes. (I’m going to have to admit that digging into anything made with peanut butter, ramen, or potatoes sounds great to me right now!)

In addition to the recipes, Peta’s Vegan College Cookbook contains lots of useful information on vegan eating. There’s a list of grocery items that will help you stock your kitchen, info on vegan alternatives to meat, eggs, and milk, and some tips for new cooks.

Peta’s Vegan College Cookbook is a must have for college students, first time cooks, and vegans on a budget!

‘Pimp My Ramen’ Noodles

Ingredients

• 1 package vegan ramen noodles
• 1 heaping tablespoon peanut butter
• 1 tablespoon Sriracha
• 1 handful bean sprouts (optional)
• 1 tablespoon crushed peanuts (optional)

Preparation

Crush the ramen noodles and place in a large microwave-safe bowl. Cover with water and stir in the seasoning packet. Nuke in the microwave for 4 minutes, then drain.

Stir in the peanut butter and Sriracha.

Top with bean sprouts and crushed peanuts, if desired.

Makes 1 serving 

 

We have copies of Peta’s Vegan College Cookbook for two lucky winners! Follow the instructions below to enter. U.S residents only, please. Contest ends at midnight eastern time on May 11th, 2016. Good luck!

 

 

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