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A bed of spinach is topped with bite-sized pieces of beets, carrots, turnip, radishes, and sunflower seeds. The root vegetables are drenched in red wine vinegar and olive oil.

Sargent Choice Test-Kitchen: Vegetarian Carpaccio

May 20th, 2025in Recipes, Sargent Choice Test Kitchen

Sargent Choice Test Kitchen: Vegetarian Carpaccio April 16th, 2025 Why We Chose This Recipe This colorful, budget-friendly vegetarian carpaccio uses seasonal root vegetables and can be easily adapted for a dorm setting with pantry staples and pre-cut veggies. Carpaccio traditionally refers to thinly sliced raw meat or fish, but this vegetarian version uses... More

A cup of coconut mango rice pudding is plated with a fork push into the mixture on the left side.

Sargent Choice Test-Kitchen: Mango Coconut Rice Pudding

May 14th, 2025in Recipes, Sargent Choice Test Kitchen

Sargent Choice Test Kitchen: Mango Coconut Rice Pudding April 23rd, 2025 Why We Chose This Recipe This Mango Coconut Rice Pudding is a delightful blend of sweet and tart flavors. It makes a satisfying snack or dessert and can easily be adapted to be dorm-friendly! Recipe adapted from: BemyRecipe Yield: Approximately 4 cups Ingredients 1 can... More

A whole wheat tortilla is filled with pieces of carrots, beets, shredded cabbage, spinach, and black beans. It is sliced into bite-sized pieces.

Sargent Choice Test-Kitchen: Veggie Rainbow Roll-Ups

May 5th, 2025in Recipes, Sargent Choice Test Kitchen

Sargent Choice Test Kitchen: Veggie Rainbow Roll-Ups April 9th, 2025 Why We Chose This Recipe This roll-up is fresh, filling, tasty, and easy to make. It is energizing, provides fiber, and is the perfect meal prep recipe for lunch, snack, or dinner! Recipe adapted from: MyPlantBasedFamily Yield: Approximately 20-30 bites, depending on size Ingredients 4 large whole... More

A dip that is composed of cream cheese, butter, grounded oats, and sugar is distributed across a graham cracker, and is garnished with sprinkles.

Sargent Choice Test Kitchen: Sugar Cookie Dip

April 18th, 2025in Recipes, Sargent Choice Test Kitchen

Sargent Choice Test Kitchen: Sugar Cookie Dip March 5th, 2025 Why We Chose This Recipe This sugar cookie dip is not only decadent but also satiating, as it contains grounded oats, which provides a good source of fiber and quick energy. Recipe adapted from: Dinner at the Zoo Yield: Approximately 2 cups of dip Ingredients 1/2... More

Cucumbers slices are topped with tablespoon-sized hummus balls, that are garnished with black sesame seeds.

Sargent Choice Test Kitchen: Wasabi Cucumber Bites

April 16th, 2025in Recipes, Sargent Choice Test Kitchen

Sargent Choice Test Kitchen: Wasabi Cucumber Bites March 19th, 2025 Why We Chose This Recipe Making these wasabi cucumber bites packed with sushi-inspired flavors can be a dorm-friendly snack that is easy to assemble! With a spicy kick from wasabi and a creamy filling made from plant-based ingredients, they are light, flavorful, and... More

The sushi roll was cut, into bite size pieces. In the piece you see that the sushi is stuffed with tofu, avocado, carrot, and cucumber pieces, that are surrounded by sushi rice wrapped in nori seaweed paper.

Sargent Choice Test Kitchen: Vegetarian Sushi

April 9th, 2025in Recipes, Sargent Choice Test Kitchen

Sargent Choice Test Kitchen: Vegetarian Sushi February 26th, 2025 Why We Chose This Recipe This vegetarian sushi recipe includes vibrant colors and a satiating avocado flavor. This recipe was created to taste Southeast Asian flavors in a vegetarian-friendly yet tasty way. Recipe adapted from: Sargent Choice Archives Yield: Makes 2 rolls, 6 pieces each Ingredients 2/3 cup... More

Sargent Choice Test Kitchen: Jardineras (Guatemalan Enchiladas)

March 18th, 2025in Recipes, Sargent Choice Test Kitchen

Sargent Choice Test Kitchen: Jardineras (Guatemalan Enchiladas) February 19, 2024 Why We Chose This Recipe This jardineras recipe is vibrant and fresh, offering a burst of flavors that are characteristic of traditional Guatemalan flavors, while being modified with vegetarian fillings. Adapted from: Growing Up Bilingual Adapted by: Ashly Estrada, BU Nutrition Student Yield: Makes 2... More

To show the napa cabbage once it has dressing on it. The napa cabbage is yellow-green and the dressing is caramel brown.

Sargent Choice Test Kitchen: Napa Cabbage Salad

March 18th, 2025in Recipes, Sargent Choice Test Kitchen

Sargent Choice Napa Cabbage Salad February 12, 2025 Why We Chose This Recipe This dorm-friendly version of the Chinese classic napa cabbage salad is a no-cook salad perfect for dorm kitchens and includes ingredients that are affordable, tasty and health promoting. This version maintains the balance of savory and sweet with less added... More

To show the brownies once baked. The brownies are have a soft texture to it and had chocolate chip layered on it's surface.

Sargent Choice Test Kitchen: Fudgy Black Bean Brownie

March 18th, 2025in Recipes, Sargent Choice Test Kitchen

Sargent Choice Fudgy Black Bean Brownies February 5, 2025 Why We Chose This Recipe These fudgy black bean brownies are a delicious and easy way to add plant-based protein to your snack or dessert, making them more satisfying. Plus, they’re rich in chocolate flavor with a fudgy texture just like traditional brownies. Recipe Adapted... More

To show the Vietnamese Banh Mi Bite once sliced and assembled. The crumbled tofu is layered alongside pickled carrots, cucumber, and hummus, between a sliced baguette.

Sargent Choice Test Kitchen: Vietnamese Banh Mi Bites

February 12th, 2025in Recipes, Sargent Choice Test Kitchen

Sargent Choice Vietnamese Banh Mi Bites February 11th, 2025 Why We Chose This Recipe These Vietnamese Banh Mi Bites are a fresh and flavorful twist on the classic Banh Mi sandwich. By using vegetarian friendly fillings and smaller portions, they make the perfect snack that’s easy to prepare, filling, and packed with... More