Tag Archives: Vegetarian

Carrot/Parsnip Puree

Name: Jane Zimmy
Class Year: 1974
Country of Residence: USA

Why is this recipe great? What’s its backstory? 

It was developed with my best friend, Jeffrey, and every time I make it I think of him. Over the years I’ve adapted it (less butter and no cream) so that almost anyone can eat it and it’s the most requested vegetable at our Thanksgiving table.
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Homemade Dairy-free Banana Ice Cream

Name: Vennie Muenzen
Class Year: 2010
Country of Residence: USA

Why is this recipe great? What’s its backstory? 

Mountain Day has been a favorite Mount Holyoke tradition. I liked the concept of climbing
a mountain and celebrating the accomplishment with a big scoop of ice cream. All
students anticipate the announcement of Mountain Day by the President of the college
with a huge excitement. During my college years I oftentimes studied late into the evening
— either writing politics or economics papers or solving mathematics problem sets.

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Red Lentil Thai Chili

Name: Emily Arnold
Class Year: 2012
Country of Residence: United States

Note: This recipe is not being entered in the competition, it is simply being shared for you all to enjoy!

Why is this recipe great? What’s its backstory? 

I am not sure when I came across this recipe, but I love the flavour combination.  I am not vegan myself but I have a co-worker friend who is.  Every year we have a chili cook-off at work and the whole office votes for their top chili.  And every year there is only one vegan chili submission and my friend can only eat the one she brought.  I had recently found this recipe so I decided to make it for the cook-off so she would have something else to eat.  And I WON… Third place… along with 5 other people…

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Black Beans

Name: Kate McElwee
Class Year: 2007
Country of Residence: Italy

Why is this recipe great? What’s its backstory? 

Living in Rome, this is a recipe of necessity. I know, I know, I live in Italy, land of the most cherished pasta and pizza and (okay, everything!) dishes, but sometimes, a girl needs a taco. While you can purchase black beans in a can from speciality import stores, making them at home is not only more economical, it is far more delicious and downright magical. When you transform a hard, little bead of a bean into a juicy, earthy, ticket to another world, you feel incredible.

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Deconstructed Vegetarian Tacos

Name: Courtney Hopf
Class Year: 2001
Country of Residence: England

Why is this recipe great? What’s its backstory? 

This recipe was born out of a craving for the (completely inauthentic) tacos I ate as a kid and the general dearth of Mexican flavours to be found in the UK.  A few years into my life abroad I found myself desperately wanting an Upstate-NY-backyard-birthday-party taco and discovered I could get Old El Paso taco seasoning mix in my local supermarket.  I have always found crunchy tacos messy and annoying to eat, though, so I decided to turn it into a salad, with the added bonus being I could ramp up the lettuce and tomato content and pretend I was being healthy. 

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