Taste the Rainbow With This Insta-Worthy Vegan Ice Cream
Your followers won't believe their eyes.
by Grace Ling
at Santa Clara University
Break Up With Pumpkin and Make Sweet Potato Pancakes Instead
Step aside, pumpkin—your new fall favorite has arrived.
by Caitlin Murphy
at Notre Dame
This Brand's Gluten-Free Mac N’ Cheese Is Better Than the Real Thing
I'm serious.
by Spoon University
at Spoon HQ
This Easy Vegan Avocado Pesto Tastes Good on Anything
All you need are five ingredients and a magic bullet.
by Karina Roca
at Pace University
5 Apple Recipes to Spice Up Your Fall Baking
What to make when you have 45 apples just sitting around.
by Megan Clarkson
at University of San Diego
6 Mini Oat Muffins to Be Made (and Eaten!) in One Hour
Apple, blueberry, carrot, double chocolate, pumpkin, and banana. What more could you ask for?
by Mulan Xia
at University of California – Berkeley
How to Make Your Own Dried Fruit Using Just an Oven
No dehydrator needed.
by Lexi Kelson
at University of Georgia
The Only Easy, Veg-Filled Paleo Pancakes You'll Ever Want to Make
The pancake with minimal ingredients so you'll never have to make banana-y eggs again.
by Amylou McBride
at University of St. Andrews
Tombstone Taco Dip to Make Your Halloween Party a Bit Spookier
Forget the candy, this dip will have your guests begging for more.
by Kim Clemons
at Florida State University
30-Minute Asian-Style Chicken You Can Make in a Dorm Kitchen
Cramped kitchen cuisine at its finest.
by Jared Mark
at Appalachian State University
Ditch the Oven and Make 4-Ingredient Cookies Using Just a Microwave
Because everyone deserves homemade cookies, even if they don’t have an oven.
by Ellie Haun
at Michigan State University
These Homemade Granola Bars Are Naturally Gluten-Free
The only granola bar you'll ever want to eat.
by Julia Muro
at University of Richmond
