Viridiana Garcia / Sun Contributor

Making a Vegan Meal out of Oatmeal

After being a vegan for two years, I have found many ways to take the simplest of foods and combine them in order to make something “fun” that my friends would not even know is vegan.

Qijia Yu / Sun Staff Writer

Meal Delivery Service Showdown

The idea to subscribe to a meal delivery service did not dawn on me until one night when I was browsing the New York Times Cooking website one Saturday in early September. I came across this Spring Ramen Bowl with snap peas and asparagus recipe, and was excited for a moment — until I opened my kitchen pantry to find there was nothing but ramen. No snap peas, no asparagus, no ginger and no lemons.

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Peanut Butter & Jelly: You’re Doing it Wrong

If you think that the P.B. & J. is just a matter of two slices of bread, some peanut butter and some jelly, you should probably stop reading right now. You’re beyond help. If you are, however, intrigued to know what you’ve been doing wrong all your life, read this.

Allison Wild / Sun Staff Writer

Quinoa “Fried Rice”

We all have those days. You get home late from the library and you have a nearly empty fridge and pretty much no desire make yourself dinner. Don’t worry — there’s a super easy and simple recipe for those kind of nights.

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Collegetown Cooking: Tuna Stir-Fry

The dish I’ve managed to develop with canned tuna is a basic stir-fry with onions, cabbage and canned tuna. It’s a versatile dish that pairs well with any type of grain staple.

Tasty Video Renditions

While scrolling aimlessly through Facebook feeds during 75-minute lectures, you’ve probably come across a Tasty video or two — yes, the beautiful time lapse masterpieces that condense the amount of time it would take to cook a full meal into a 30-second clip. From savory slow cooked ribs to sweet cake pops, these short videos whet any appetite. Onions appear to caramelize instantly; wet and dry ingredients form dough in just a second. Whether an aspiring chef, packaged ramen-making master or just a dining-hall-reliant student, these videos give the impression that anyone could make a delicious dish with almost no effort. After watching and watching these videos every day in lecture, I was inspired.

Noshin’ on Hamantashen

In making this recipe, your hamantashen may not taste or look like the traditional hamantashen you know and love, but at least you tried your hardest to make them have three sides and to continue a millennia-old practice. And in the end, it’s the thought that matters.

strawberry basil scones (1)

Let Them Eat Scones: Strawberry Basil Edition

Scones may be the most silent, underrated baked good. And making the scone of your dreams — one that fits every possible descriptor you could want in a pastry — is surprisingly feasible. Here’s how to do it.