As a vegetarian of around eight years, I find myself cooking for myself more and more. Whether for fun or necessity, my never-ending pile of dirty dishes continues to grow, as does my love for my kitchen.

Learning to feed myself nourishing food is a skill that I continue to nurture, and with that, I have become particularly fond of certain recipes that carry a sort of personality with them. Recipes that abide by your dietary restrictions become personal to you — comforting meals that are more than just meals. The transition from living with your parents who cook the majority of your meals, to living in a dorm and heavily relying on your dining plan, to having an entire kitchen to split between roommates is certainly an interesting one. When you have dietary restrictions, cooking can feel isolating and frustrating, but I’m here to tell you how fun and rewarding it can be.

The following are vegetarian-compliant dishes that have shifted my college experience to be one of nourishment and joy while cooking for myself.

A meal from college . . .

My off-campus apartment’s compact kitchen, while meek, is truly mighty when utilized for dinner parties and get-togethers with friends. This meal had been stewing in my Pinterest ‘food’ board for months, and I decided to use one of my best buds as a guinea pig.

This tomato basil butter bean recipe is mostly vegan (it can be easily adjusted with some non-dairy cream cheese). It’s comforting and quick in preparation, cooking and cleaning up.

My good friend Amanda Marchese sat idly at my kitchen island while I threw every ingredient into a pan one by one. All ingredients needed were either already in my magnet-covered fridge or were bought at a local grocery store (and didn’t break the bank).

Heat olive oil in a large pan over medium heat, then add cherry tomatoes, salt and pepper, sauteeing until the tomatoes burst (sometimes they can be stubborn and need to be pressed down with a spoon to open). Add the aromatics (shallot & garlic) and cook for three minutes. Add the can of beans including the juice, as this is very important for the soup’s creaminess. Bring your mixture to a simmer and cook for five minutes. Add cream cheese, and stir thoroughly. Once combined, remove from heat, and add basil.

You can eat this soup on its own, but I prefer to spoon it onto a slice of toasted sourdough bread.

Marchese had never had a butter bean (also known as a lima bean, depending on the region) and neither had I. I was a bit hesitant about this recipe, as I am not the biggest bean fan, but it will blow you away — trust me.

“Absolutely divine, I literally don’t even like beans but I still loved this meal,” Marchese said. “Super comforting.”

This recipe makes two to three servings, but doubling or tripling it will result in a fantastic, plentiful dish for a dinner party with your closest friends, especially in these colder months.

A meal from my hometown . . .

Any plant-based eater should know about the wonder that is sofritas. Popularized by Chipotle, the meat substitute is made from tofu and is better than any steak, chicken or beef you could use to top your burrito bowl. I promise.

My dad, from whom I get all of my cooking expertise, made me this dish in high school in place of what he served my meat-eating siblings. He made a lot of substitute meals for me, actually. He would spend hours in the kitchen cooking homemade bean burgers, veggie enchiladas and cauliflower steaks.

However, it was sofritas that really stuck with me; I still make sure to take home a cooler full of frozen sofritas every time I visit.

“I think making food for people is kind of one of my love languages,” my dad Matt McCluer said. “Finding vegetarian recipes that you enjoy makes me happy.”

There is something to be said about taking the time to make someone a separate meal to comply with their dietary restrictions: it takes a special kind of love. Show that same compassion to a vegetarian (or just tofu-enjoying) friend with this recipe.

Combine all marinade ingredients in a food processor or blender and pulse until slightly chunky and combined.

If you saw the instruction to ‘press’ the tofu as someone who has never prepared it, you may be confused. Tofu is packaged in water and needs excess liquid pressed out before cooking, especially when marinated. There is no correct way to do it, but I tend to set it on a lipped plate with a pan or two stacked on top.

In a skillet over medium heat, cook the tofu pieces with olive oil until both sides are golden brown, typically around 10 minutes. Chop the cooked tofu and pulse in a food processor. Place in a bowl with the marinade, cover and let sit for at least 30 minutes or overnight.

Finally, heat the tofu-marinade mixture in a skillet with ½ cup of water, and bring to a boil. Cook for 10 minutes. Serve wrapped in a burrito, over a bed of rice and veggies or in a cheesy quesadilla.

A tip from the chef himself: “Marinate it all as long as you can,” McCluer said. “Also, when you cook it down, it takes a while for all that juice to soak in and evaporate. Take your time.”

A meal from afar . . .

Rocheport, the highway exit on I-70 that tells me I’m almost to Columbia, is a getaway destination my family knows well. With biking trails, quaint local businesses and galleries, it’s the epitome of a hidden gem — and so close to home!

It must be gone from the menu now, but I swear it was at the Meriwether Café and Bike Shop that I ordered the best chickpea salad sandwich from years ago. I remember expecting to order a simple salad or grilled cheese — usually, the only things I can eat on a menu — but being delightfully surprised that there were not just one but many vegetarian and vegan options.

Ever since then, chickpea salad has been a staple in my fridge.

Growing up, my dad would make tuna and chicken salad for us to share since we were the only ones in the house who could appreciate it. While cutting meat from my diet is one of the best things I have ever done for myself, I miss the connection of the salads being our meal.

While this dish has many variants and options for add-ins, it is truly my magnum opus — here’s my secret recipe:

Mash chickpeas in a bowl, then add the mayo, veggies, spices and juice. Mix well.

Serve the McCluer way: between two slices of seeded-wheat bread with lettuce and a slice of muenster cheese (or just with crackers).

In reflecting on the emotional power of food, I find I am crafting somewhat of a culinary legacy. Because typical family recipes may need to be tweaked or changed entirely for me to eat, I’ll start my own traditions. Cooking for yourself is undoubtedly an act of self-care, especially when others may not know how to cook for you.

Edited by Molly Levine | mlevine@themaneater.com
Copy edited by Stella Spragg and Natalie Kientzy | nkientzy@themaneater.com
Edited by Emily Skidmore | eskidmore@themaneater.com