Test Kitchen: DIY Impossible Burger

March 10th, 2020

By Patricia Orus-Deya SAR 2023   What is the impossible burger? ● An Impossible Burger is a plant-based substitute for meat products. ● In order for the DIY impossible burger to have a source of protein, we used Textured  Vegetable Protein (dry soy). Textured Vegetable Protein is made from ​the soy flour ... More

Test Kitchen: Spiced Chickpea Stew with Coconut and Turmeric

February 25th, 2020

By Caroline Kohler, SAR ’19 ’21 Winter is still going strong, so a stew is the perfect meal for the weather. An added bonus, this stew is so brightly colored! The color comes from the turmeric, which also adds lot of health benefits. What is Turmeric? Turmeric is derived from the root... More

Test Kitchen: Spinach Dim Sum

February 6th, 2020

Caroline Kohler, SAR ’19 ’20 Chinese New Year—also known as Lunar New Year—was on January 25th, so last week at Sargent Choice Test Kitchen, we made dim sum to celebrate! This recipe is not only a great recipe for dinner and lunch, folding the dim sum was a fun group activity! What... More

Test Kitchen: Roasted Butternut Squash, Pomegranate, and Wild Rice

February 6th, 2020

Caroline Kohler, SAR ’19 ’21 Meal prepping can seem overwhelming, but all you need is a simple recipe and a few hours (and maybe a friend, too!). This recipe is great for meal prepping because it’s easy to make, has several food groups, and can be eaten cold. What We Liked No part... More

Test Kitchen: Chocolate Chia Oatmeal Cups

January 6th, 2020

Caroline Kohler, SAR ’19, ’21 Need an easy recipe that can serve as a filling snack, a healthy dessert, and even a sweet breakfast? These Chocolate Chia Oatmeal Cups are for you! With a few simple ingredients, this recipes packs lots of nutrition into a bite-sized snack. What Makes it Healthy? The... More

Test Kitchen: Brown Rice Sushi Bowls

December 1st, 2019

This week in the Sargent Choice Test Kitchen we prepared vegetarian brown rice sushi bowls that almost looked too beautiful to eat! Rich in fresh vegetables, these veggie sushi bowls are perfect as is or even topped with salmon, tuna, or tofu. What we loved: Karen purchased a brown... More

Test Kitchen: Vegetable Paella

December 1st, 2019

Midterm week for Boston University! It happened to be a slow week in the Test Kitchen due to exams. Although it was a small turnout for the cooking portion of this week’s recipe, there was a large turnout for trying the recipe! Many students enjoyed a study break to... More

Test Kitchen: Tofu BBQ Sliders

November 19th, 2019

Caroline Kohler SAR ’19 ’20 With exam season upon us, meal prepping has become even more important. These BBQ tofu sliders are easy to make in a large batch and keep in the fridge all week. You can enjoy them with a bun or as a salad for lunch (or... More

Test Kitchen: Spinach and Cheese Empanadas

November 13th, 2019

Caroline Kohler SAR ’19 ’20 These empanadas are a fun, bite-sized pockets of veggies. Packed with nutrients and easily customizable, this recipe will soon become one of your favorites. Healthy Swaps for Empanadas Whole wheat flour: Using whole wheat flour increases fiber and B vitamins. Letting the dough sit for longer in... More

Test Kitchen: Lo Mein Noodles & Zoodles

October 21st, 2019

Caroline Kohler SAR ’19 ’20 Getting plenty of vegetables in your diet can be challenging, so this recipe features a healthy addition that makes it easier! By including spiralized zucchini in this lo mein recipe, you have a fun and delicious dish featuring long noodles, crunchy zoodles, and a savory broth. What... More