**NOTE** This post also appears on Just Pick A Place as part of a collaboration project.
Finding creative ways to cook with veggies is incredibly difficult when your “kitchen” is only a microwave and a toaster oven. This is often the case for students living the college dorm life. Sure, frozen vegetables maintain their freshness and studies have suggested that cooking veggies in a microwave may preserve nutrients better than stir-frying or baking, but the day-in-day-out monotony of microwaveable food eventually wears down even the thriftiest spirits.
DePaul sophomore Abby St. Claire lives in McCabe Hall and knows the struggle of dorm cooking (or lack thereof).
“We originally thought before we moved in here that we would have a stove and a full kitchen and a sink and everything,” she said. “But we do not, and that is very challenging.”
To make do, she usually picks up something she can pop in the microwave, like a teriyaki tofu bowl from Whole Foods.
“For dinner, it just really depends on what my day looks like,” she said. “Sometimes I’ll get something like [the teriyaki bowl] that I can just do really quickly if I’m busy, or I’ll get something from the Student Center, or I’ll be eating out because I have other things to do.
“That’s easier, and more delicious,” she adds.
Check out the rest of our interview in the video above.