Ashly Estrada, Nutrition Student March 4th, 2024 Recipe Courtesy of SC Archive Yield: 2 Rolls, roughly 6 pieces each Ingredients 2/3 cup dry short-grain rice (or 2/3 cup short-grain brown rice) 1 cup water + 1 teaspoon water 2 teaspoons light soy sauce 2 tablespoons seasoned rice vinegar 1 teaspoon wasabi powder or paste 2 […]
Ashly Estrada, Nutrition Student October 16, 2023 Why We Chose This Recipe This recipe is very versatile – the vegetables used in this recipe can be substituted based on the vegetables you like or have available. Making this type of salad is a great option for those students looking for ways to meal prep. Adapted […]
Ashly Estrada, Undergraduate Nutrition Student September 20, 2023 Why We Chose This Recipe Making rolls is a fun way to include veggies in a meal or snack. This recipe can be easily modified to be dorm-friendly. Recipe adapted from Simple Veganista & Tastes Better from Scratch Yield: about 6 rolls Ingredients 6 rice papers (preferably […]
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 delicious stew […]
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 micronutrients! This no-cook […]
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, or make a […]
Easy, healthy recipes tested for you weekly at the Sargent Choice Test Kitchen Jay Patruno, Dietetics Student, SAR ’18 About the Sargent Choice Test Kitchen: We’re all about making healthy taste delicious here at Sargent Choice. That’s why we’ve teamed up with faculty-in-residence Dr. Karen Jacobs to offer students a one-of-a-kind opportunity to trial and taste-test […]
Easy, healthy recipes tested for you weekly at the Sargent Choice Test Kitchen Jay Patruno, Dietetics Student, SAR ’18 About the Sargent Choice Test Kitchen: We’re all about making healthy taste delicious here at Sargent Choice. That’s why we’ve teamed up with faculty-in-residence Dr. Karen Jacobs to offer students a one-of-a-kind opportunity to trial and taste-test […]
Jay Patruno, Junior Dietetics Student, SAR ’18 Although we made this dish with tofu instead of chicken to keep with the Test Kitchen’s vegetarian theme, this recipe for General Tso’s Chicken was still quick, easy, and flavorful. All of the ingredients came together to create a delicious and simple dish. Making this dish inspired me […]
By Alaina Coffey, Senior Dietetics Student, Sargent College At this week’s Test Kitchen we gathered to bake Roasted Root Vegetables with Rosemary, a perfect dish for anyone looking for a new side for Thanksgiving or the winter holiday meals. This is a simple and forgiving recipe that you can make additions to, or substitutions. This recipe […]