Hannah Kaminsky - The Student Vegan Cookbook: 85 Incredible Plant-Based Recipes That Are Cheap, Fast, Easy, and Super-Healthy

While youre unlikely to find a state-of-the-art kitchen with all the bells and whistles, many residence halls have a communal cooking space for everyone to share. That said, lower your expectations at least a few notches before you see the lay of the land, as it isnt always pleasant or convenient. Your fellow roommates (or apartment-mates) might not be so fastidious about cleaning, so brace yourself for piles of someone elses week-old dirty dishes in the sink, or worse. I recall a particular forlorn pumpkin stashed in the fridge during my freshman year that overstayed its welcome long after Halloween. Eventually, it became a science experiment to see just how moldy it could become before the stench became entirely overbearing and forced an evacuation of the building. I think the mark it left in the vegetable bin might still be there to this day.

The key to avoiding such distasteful frustrations is communication. Often, students who leave a mess in the kitchen dont mean to be rudetheyre just too tired or busy to take care of the cleaning right away, and then promptly forget about such little details. Weve all been there, right? When you're trying to snag a quick bite before rushing off to class some crusty old saut pan is the least of your worries. Students dont realize that the cleaning staff isnt going to come in and clean up after them. Put up a sign in the kitchen as a gentle reminder, but more importantly, be direct and firm about ground rules.

In addition to cleaning, you can address issues like how much storage space each student can use and how to label your food so others know its off-limits. This is especially important if youre saving up your hard-earned money on vegan specialty ingredients, only to have them disappear overnight. Even if you have shared fridge or freezer space, this is why I would still recommend splurging on a private mini fridge for your room. Maybe I have trust issues, but I couldnt risk seeing my precious staples get carelessly devoured by hungry hordes of sleep-deprived students.

Even if your communal kitchen is immaculate, that doesnt necessarily mean its convenient to use for every meal. If you live on the fourth floor, its a pain to go down to the basement in your pajamas, bleary-eyed and ravenous every morning, and begin crafting a full recipe from scratch. This is where batch cooking comes in! Many of these recipes are designed to make more than one serving, and thats not necessarily because you want to feed the whole residence hall. Some things, like soups and stews in particular, keep beautifully for a number of days, so you can simply heat and eat later on. It would be wise to pick up a set of reusable airtight containers to store leftovers; glass are my favorite option for durability, since you can place them directly in the microwave to reheat with ease. Always label your containers with the contents and date, so you dont wonder what the heck it is the next time you unearth your edible treasures.

Should your building lack even the most basic cooking equipment, dont panic. If you know friends or family in the area, plan cooking dates to visit and take advantage of their generosity. Its a good opportunity to catch up, take a break from your studies, and share the tasty results together, too.

Whether its found in a conventional kitchen cabinet or takes up residence in a storage container stuffed underneath the bed, your pantry is essential for eating well on a dime, anytime. Staples for every budget should include:

Canned beans Dried are more cost-effective, but theres no beating the convenience of popping open a can and cooking right away. You can find most varieties for a dollar or less, which makes them entirely affordable in any event.

Grains Rice, quinoa, barley, millet, amaranththe sky is the limit for dried grains! Hit up your local health food store to scope out the bulk bins. You can mix and match grains, as long as they have similar cooking times.

Spices and herbs These are the keys to beating the blahs. You could cook the same basic recipe every single day, but season it differently, and never get bored. Theres no shame in taking a shortcut with blends, such as Italian seasoning, Creole seasoning, curry powder, or pumpkin pie spice, to make it easier to hit that perfectly balanced flavor.

Carbs Im talking about bread, pasta, tortillas, and the like. Seek out gluten-free varieties if needed. These are the foundation of the food pyramid for good reason: satisfying meals start with healthy, high-fiber carbohydrates for long-lasting energy.

Fats Olive oil, coconut oil, and vegan butter are the lubricants that prevent food from sticking mercilessly to skillets, make nutrients more bioavailable, and simply make food taste better. Just a little dab will do you, so theres no need to buy tons. Spend a little bit more on higher quality options, and that investment will go a long way.