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The Mass Media

Make these three recipes for dinner tonight

A+student+makes+a+meal+in+their+kitchen.+Photo+by+Saichand+Chowdary+%2F+Mass+Media+Staff.
Saichand Katta
A student makes a meal in their kitchen. Photo by Saichand Chowdary / Mass Media Staff.

Here’s to everyone who just doesn’t know what to make for dinner tonight. Below are some meal prep recipes that students can make ahead of time and keep for the rest of the week. All the recipes are gluten-free and vegetarian, but they can be adjusted to fit any dietary preference.

Lentil Fritters and Spinach Pomegranate Rice

Ingredients:

  • 1 cup split red lentils
  • 2 tbsp. gluten-free flour
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • ½ cup gluten-free seasoned breadcrumbs
  • ¼ cup vegetable oil
  • 1 cup uncooked rice
  • 2 cup spinach
  • ¼ cup pomegranate seeds
  • 1 tbsp. lime juice
  1. Cook lentils according to package directions but add an extra two minutes to the cook time so they will be easier to mix. 
  2. Mix flour and seasonings in a bowl, then add to the cooked lentils. They should form a thick paste.
  3. Add some oil to your hands so the batter doesn’t stick. Then, using a spoon, form the batter into small balls. 
  4. Heat up the oil in a pan until it starts to sizzle. 
  5. Roll each ball in the breadcrumbs. Then, place them into the heated oil for around four minutes on each side or until golden brown. 
  6. Cook the rice according to package directions. About halfway through its cooking time, add the spinach into the pot so it will steam. 
  7. When the rice is done, stir in lime juice and pomegranate seeds and serve.

 

Vegetarian Buffalo “Chicken” Mac and Cheese

Ingredients:

  • 1 box Banza Chickpea Shells (any other chickpea-based pasta will work)
  • 3 tbsp. butter
  • 3 tbsp. gluten free flour
  • 2 cup milk
  • 2 tsp. paprika
  • 2 tsp. garlic powder
  • 2 tsp. black pepper
  • 2 tsp. Italian seasoning
  • 1 tsp. mustard
  • 2 tsp. salt
  • ½ cup buffalo sauce
  • 1 cup white cheddar cheese, shredded
  • 1 cup gruyere cheese, shredded
  • ½ package of Daring Plant Chicken
  • breadcrumbs (optional)
  1. Cook pasta according to package directions, but cut off one minute from the cooking time. It will cook more in the sauce.
  2. In a different pan, melt butter on medium-low and whisk in flour until it forms a paste. Let it cook for four minutes.
  3. Add in milk ½ cup at a time and whisk as you’re pouring it in. Let the final mixture simmer as you whisk until thickened, about five minutes.
  4. Add seasonings, mustard and buffalo sauce.
  5. Stir in cheese until melted. 
  6. In a separate pan, cook plant chicken according to package directions. 
  7. Add cooked pasta and plant chicken into the sauce. 
  8. If you want to bake it, pour into an oven-safe dish and top with breadcrumbs. Put in the oven at 350℉ for 10 minutes. Otherwise, just serve. 

 

Tofu Sushi Bake

Ingredients

  • 1 cup uncooked rice
  • 1 tbsp. rice vinegar
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. sesame oil
  • 1 block of firm tofu
  • 1 tbsp. soy sauce
  • ¼ cup cream cheese, softened
  • Sriracha 
  • 1 tbsp. vegan fish sauce
  • furikake (Japanese seasoning blend found at Trader Joe’s and other grocery stores)
  1. Cook rice according to package directions. When it’s finished, add vinegar, sugar, salt and sesame oil.
  2. Grate tofu with a cheese grater. Mix it with soy sauce, cream cheese, fish sauce and Sriracha to taste. 
  3. Add rice to the bottom of an oven-safe dish. Sprinkle furikake in a thin layer over the rice. Add tofu mixture to the top. 
  4. Bake at 350℉ for 20 minutes. Top with more Sriracha and serve with fresh vegetables. 
About the Contributors
Rena Weafer, Arts Editor
Saichand Katta, Photographer