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Sargent Choice Test Kitchen: Vegan Irish Stew
Sargent Choice Vegan Irish Stew March 14, 2023 Abigail Morrissey, Nutrition Student Why We Chose This Recipe Irish stew is typically made with root vegetables and meat. As we celebrate St. Patrick's Day this week, a vegan version of this recipe was a great opportunity to pay tribute to the Irish culture. This... More
Sargent Choice Test Kitchen: Loaded Hummus Pitas
Sargent Choice Loaded Hummus Pitas February 28, 2023 Abigail Morrissey, Nutrition Student Why We Chose This Recipe This is an easy, dorm-friendly, plant-based snack that is packed with protein, fiber, and iron. There are numerous seasonings and ingredients that can be added to hummus to give it different flavors depending on your preferences. Recipe... More
Sargent Choice Test Kitchen: Carrot Cakes for 2
Sargent Choice Carrot Cakes for 2 February 14, 2023 Lex Lykans, Dietetic Intern Why We Chose This Recipe Carrot Cakes for 2 is a fun and easy way to incorporate something sweet into your rotation and can easily be made with a microwave or oven. This recipe is a delicious and clever way... More
Sargent Choice ScooperBowl Texas Caviar
Sargent Choice ScooperBowl Texas Caviar February 6, 2023 Tessa Paget-Brown, Dietetic Intern Why We Chose This Recipe This recipe is a fun and affordable option, especially for occasions where you might be feeding big group, such as a Super Bowl watch party. It is a great source of plant-based protein, fiber, and... More
Sargent Choice Test Kitchen: Vegetarian Sushi
Sargent Choice Vegetarian Sushi January 31, 2023 Lex Lykans, Dietetic Intern Why We Chose This Recipe: This recipe makes for a fun activity to add variety to meals as well as learn a new skill: rolling sushi. Traditional sushi recipes use white rice. We used brown rice in this recipe as a way to... More
Sargent Choice Test Kitchen: Plant-Based Sloppy Joes
Sargent Choice Plant-Based Sloppy Joes January 24, 2023 Tessa Paget-Brown, Dietetic Intern Why We Chose This Recipe This recipe is a fun, plant-based take on an American classic! It is a quick and delicious way to incorporate protein and fiber into a meal. You can make this recipe to enjoy with others, More
Sargent Choice Test Kitchen: Peppermint Bark Popcorn
Sargent Choice Peppermint Bark Popcorn December 6, 2022 Patricia Isabel Orus Deya, Nutrition and Public Health Major Recipe adapted from Cookie & Kate Yield: ~8 cups Ingredients 2 tablespoons vegetable oil ½ cup popcorn kernels 1 cup dark chocolate chips ⅓ cup crushed peppermint candy ½ teaspoon salt Directions Cover a large jelly roll pan/baking sheet... More
Sargent Choice Test Kitchen: Rice Cooker Spanish Chickpeas and Rice
Sargent Choice Rice Cooker Spanish Chickpeas and Rice November 29, 2022 Patricia Isabel Orus Deya, Nutrition and Public Health Major Recipe adapted from Budget Bytes Yield: 4 servings Ingredients 1 Tablespoon olive oil 1 cup brown rice 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/4 teaspoon dried oregano 1/8 teaspoon cayenne pepper 1/4 teaspoon... More
Sargent Choice Test Kitchen: Garlic Herb Whipped Cottage Cheese & Handmade Hummus Crudité
Sargent Choice Garlic Herb Whipped Cottage Cheese & Handmade Hummus Crudité November 15, 2022 Patricia Isabel Orus Deya, Nutrition and Public Health Major Recipe adapted from Budget Bytes & Inspired Taste Yield: 1 cup Ingredients Whipped Cottage Cheese 1 tsp dried parsley 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon garlic powder 1/4 teaspoon onion... More
Sargent Choice Test Kitchen: Sweet Potato Latke
Sargent Choice Sweet Potato Latke November 8, 2022 Patricia Isabel Orus Deya, Nutrition and Public Health Major Recipe adapted from Cooking for Keeps Yield: 4 servings Ingredients 4 medium sweet potatoes peeled and grated 1 cup minced onion 4 eggs, lightly beaten ½ cup whole grain matzo meal or whole wheat flour 4 tablespoons light... More