Why this dish?

As an athlete you need the right nutrients for a good training or sports performance. Pasta contains a lot of carbohydrates, which are your main source of energy during your training. However, also for after your training this is a great meal as it has a lot of protein (in the pasta, eggs and crème fraiche), which is important for your recovery. There are also enough vegetables, with the onions and the beetroot, and the recipe contains no added sugar as you make everything yourself. Last but not least, the purple beetroot in this recipe is a definite plus, as purple is the color of our association.

Recipe and photos by Vincent Engbers (active member and student of Applied Mathematics). Text by Vincent Engbers and Matthijs van den Broek (secretary and student of Mechanical Engineering).

Ingredients

• Cooked beetroot (250 g per person)
• Wholegrain pasta (75 g per person, 100 g for big eaters, 125 g for really hungry Gauls)
• Eggs (2 per person)
• Crème fraiche (100 g per person)
• Red onions (1 per person)
• Optional: feta cheese
• Garlic (1 clove per person)
• Spicy mustard (most important one, use loads)
• Ground cilantro
• Basil
• Dill
• Ground nutmeg
• Ground cloves (not too much as it has a very strong taste)
• Vegetable stock (0.5 cube per person)
• Salt (to your own taste)

Costs: 4.82 euros for two persons
Prep time: 10 minutes, cooking time: 20-25 minutes

Method of preparation

1. Hard boil the eggs. Put the eggs in cold water and bring it to the boil. As soon as it boils set a timer for 10 minutes. Tip for the eggs: after you take the hardboiled eggs out, put them in some cold water, so the shells are easier to remove. You can already crack them while they are cooling down, which makes it even easier to peel them.
2. Cut the onions into half slices and finely chop the garlic. Tip for chopping the garlic: add some salt so the garlic becomes less sticky!
3. Fry the onion with the vegetable stock cubes, ground cilantro, ground cloves and ground nutmeg for a few minutes. Add the garlic and mustard and fry for a few more minutes until the onions look translucent.
4. Take the eggs out of the water and put the pasta in. This way you don't have to use another pot and you save water!Add salt and a little bit of oil to your cooking water. While you boil the pasta, every now and then you can put some on a fork to taste whether it’s almost done. This way you won't overcook the pasta.
5. Blend the cooked beetroots into beetroot juice. Add some oil, water, vinegar, and the onion and blend until smooth.
6. Bake the beetroot sauce and add the crème fraiche, basil, and dill. Vegan alternative: instead of crème fraiche you can make a sauce with blended cashews and water. Don't forget to add some vinegar for a touch of acidity to balance out the beetroot!
7. Dice the eggs. Vegan alternative: you can replace the egg with some red lentils or chickpeas as a protein source.
8. Take out the pasta when it’s al dente. Put the pasta and the egg into the beetroot mixture and stir for a minute.
9. Serve! Tip: put some feta on top. It will complement the taste of the beetroot and look nice on the purple pasta!

E.S.A.V. Asterix

E.S.A.V. Asterix is the student athletics association of Eindhoven, where we do all the different events of athletics. We have a technical group training for the jumping and throwing events (such as the high jump and shot put), a sprinting group training for distances between 100 m and 400 m, and a running group training for distances longer than 400 m. Of course we also have other activities such as monthly dinners and drinks, a training week abroad and lots more!

Want to know more? www.asterixatletiek.nl, insta: @asterixatletiek, info@remove-this.asterixatletiek.nl

Why this dish?

Rice and beans is a Caribbean dish influenced by African and West Indian cultures, so simple yet so impactful in our culture. Holidays, family gatherings and cultural events are all perfectly tied together by it. The smell alone brings people together and builds a community. There are a million ways to make this so let this recipe be a simple guide to a perfect rice and beans!

Why did we choose rice and beans? Well, because it offers a well-balanced meal that provides you with all you need. Rice for your daily carbs and beans for your protein, since in this economy traditional ingredients like meat are off the table. Coconut milk offers richness and flavor while also giving you all the healthy fats. Put this together with the other ingredients for a tasteful, simple, and quick meal to carry you through your studies.

With thanks to Srishti Rajani, board member external affairs of Caribe Eindhoven

Ingredients

• Vegetable (or other) oil
• 5-6 cloves of garlic
• 1 onion
• 1 stock cube (vegetable or meat)
• Salt and pepper to taste
• ½ teaspoon of dried parsley leaves
• 1 bay leaf
• 1 teaspoon of Badia sazón completa (or any complete seasoning)
• 1 Scotch bonnet or 2 green peppers
• 1 can of red kidney beans or black beans (400 g)
• 400 g of long-grain white rice
• 400 ml of coconut milk
• 550 ml of water

Method of preparation

1. Put oil into a pot and warm it up on medium heat. Once hot, add the chopped onions, garlic, and pepper, and sauté until cooked.
2. After rinsing the beans, add them to the mixture along with enough water to cover the bottom of the pot. This will ensure your beans don’t burn.
3. Add the stock cube, parsley leaves, bay leaf, and some salt and Badia sazón completa. Mix well and cook the beans for 6 minutes.
4. In the meantime, wash the rice until the water runs clear (mostly). Add this to your pot along with the coconut milk and water (550ml).
5. Bring to a simmer, and then reduce the heat and cover the pot with a lid to allow the rice to cook.
6. Before serving, remove the bay leaf and adjust seasoning levels.
7. Enjoy!
8. Here are some pro tips. If you want more flavor, swap water out for chicken or vegetable broth or add more coconut milk for a creamier taste. Enjoy with a side of ripe pan-fried plantain for a sweet and savory balance.

Caribe Eindhoven

Our mission is to create a sense of belonging and home for Caribbean people within the Netherlands, while also allowing others to experience this warm energy and connection. We want to encourage connection among young people by inspiring them with the diverse and exciting aspects of the Caribbean lifestyle and culture. Feel free to contact us!

Want to know more? www.caribe-eindhoven.nl, insta: @caribe.ehv

Why this dish?

Sometimes, all you need is a cheap and quick dish that is so packed with flavor you'll want to eat it every day! If you ever spent any time chatting with Romanians you might have heard about Mămăligă, and the truly lucky may even have tasted it. Either way, we're happy to show you how to make it so you can experience a tasty slice of Eastern Europe at home, too.

Sharing aspects of our cultures is an important part of the cherished friendships we have gained at the international association Cosmos. Food plays an important role in this. Members often cook dishes from their culture in the Common Room (association room that we share with AEGEE) to share with everyone present.

For us, that dish was Mămăligă. And now almost everyone at Cosmos knows what Mămăligă is, even though they sometimes call it by other names: 'Romanian polenta', 'polenta with cheese' or 'that Romanian yellow goop' … Nonetheless, it is a dish that is near and dear to our hearts, forming the base of the bridge between our home in Romania and our home in the Netherlands.

Recipe and photos by Tudor Farcas (bachelor’s student of Architecture and chair of Cosmos in 2021-2022) and Tudor Macovei (bachelor’s student of Computer Science and chair of Cosmos in 2022-2023).

Ingredients

• 1 part cornmeal
• 3 parts water
• Salt, to taste

Use a coffee cup as a part to get 2-3 portions.

Toppings

• Sour cream
• Cottage cheese
• Edam cheese
• Cherry tomatoes

Cooking time: 20 minutes

Method of preparation

1. First, we’ll make the base. It is almost impossible to mess up, but it will take a bit of elbow grease. Start by bringing water to the boil on the stove. Add some salt, but not too much: it’s not pasta water. When the water is boiling, add the cornmeal. Pour it slowly into the water with one hand, while constantly whisking with the other hand.
2. Continue to mix without stopping and make sure that it keeps boiling. It will slowly thicken so feel free to add as much water as you want to thin it out. It should be thick but still liquid. Keep in mind that after it cools down it will thicken slightly. Taste as you go and add salt as needed.
3. After 10-12 minutes it should be just about done. You can take it off the stove when the grains of corn become soft. You can’t really overcook it, so leave it on the stove for longer if you’re unsure of the texture.
4. Take a large spoon and put a generous amount of Mămăligă in a bowl, on a plate or wherever you want, and add your toppings. The most important thing to keep in mind is that you can be as versatile as you want with the toppings. You can add any type of yoghurt, any type of cheese or even fried sausages or bacon. This is the dish of the people, so have fun with it!
5. Oh, and don’t worry about any leftovers. Just store them in the fridge and the next day you can either put them in the microwave or, if you feel extra fancy, add a splash of water and bring them back to the boil before serving. Either way, it’s just as good as fresh.
6. It’s nigh impossible to mess up this recipe, so go wild with it and have fun. You can play with the consistency of the Mămăligă or with the toppings, or add a bit of butter while boiling it to enrich it. If you think you've found an awesome new combo, come by the Common Room and show it off!

International student association Cosmos

When we – Tudor Farcas and Tudor Macovei – moved to Eindhoven from our Romanian hometown of Cluj-Napoca in 2020, Cosmos became our home away from home. The community welcomed us with open arms and offered us great activities and a safe place to recover from all the exciting experiences that come with an emigration. Does this appeal to you and would you like to meet Cosmos? Feel free to join our events or our Discord. Or just relax in the Common Room, on the ground floor of MetaForum, near the ping pong tables. It’s worth a shot, you won’t regret it!

Want to know more? www.cosmostue.nl, insta @cosmostue, cosmos@remove-this.tue.nl

Why this dish?

This meal is the perfect student dish! You can use your favorite vegetables or experiment with whatever you happen to have left in the fridge. The dish is vegetarian and tastes like your favorite fast food, but healthy.

The recipe comes from the Kookcie or cooking committee of student association ESV Demos. The Kookcie can easily cook for groups of 50 to 100 people during borrel nights, so a student meal is no problem for the committee members.

Recipe and photo by Merijn Savelkoul (board member and bachelor’s student of Psychology & Technology)

Ingredients

For four people

• Olive oil
• 8-12 gorditas
• 200 g of crème fraiche
• 1 clove of garlic
• 200 g of grated cheese
• 3 red pointed peppers
• 400 g of carrots
• Lettuce
• 2 red onions
• 2 tomatoes
• 1 lemon
• Fresh cilantro
• 1 tablespoon of paprika powder
• 3 tablespoons of ground cumin
• 1 teaspoon of cayenne pepper
• 1.5 teaspoons of oregano
• 0.5 teaspoon of garlic power
• 0.5 teaspoon of onion powder
• Black pepper, salt

Utilities

• Oven
• Baking paper

Method of preparation

1. Start by pre-heating the oven at 200° C.
2. First we’ll make the salad. Dice the onions and tomatoes. Chop the cilantro and mix everything together in a bowl, with some juice from the lemon. Put it in the fridge. 
3. Make your own taco spice mix by mixing all the spices in a small bowl. 
4. After cleaning the carrots and peppers, put them in an oven dish and season them with the spice mix and olive oil. Put them in the oven for 20-30 minutes until they are nice and soft. You can also use other vegetables if you prefer, for example sweet potato or zucchini.
5. In the meantime, finely chop the lettuce and the garlic. Mix with the crème fraiche.
6. When the vegetables are ready, heat up the gorditas with the residual heat from the oven.
7. Put everything together and have a nice dinner!

ESV Demos

Demos is an active student association where equality between members is of great importance. Five days a week you can visit our building in the center of Eindhoven, for example to study or have a drink together. Every Wednesday is members' evening and we also guarantee fun parties, great trips, places to study together and, most importantly: a great atmosphere!

Want to know more? https://demos.nl, insta @esvdemos

Why this dish?

Cooking sustainably doesn’t have to be difficult if you’re a student! Basic principles are to use whatever you already have and to choose vegan, local, organic, and seasonal ingredients where possible. All of these elements can be combined in this recipe.

GO Green Office went to the Genneper Hoeve farm shop to buy the vegetables for this dish, but good options in Eindhoven include the Philips Fruittuin and Wasven organic stores, the sustainable Saturday market on Wilhelminaplein and any of the organic supermarkets.

The great thing about this recipe is that you can easily adapt it to whatever you have on hand. You can easily replace the zucchini, white cabbage and chickpeas with alternatives. In addition, the dish is reasonably cheap and it is simple to make. The perfect sustainable student meal!

Recipe and photos by Kirsten Tensen (team manager and master’s student of Innovation Sciences).

Ingredients

For two to three people

• 1 large or 2 small zucchinis (or eggplants/peppers/carrots)
• Large can of chickpeas (or lentils or cannellini beans)
• 2 cloves of garlic
• 200 g of muhammara (homemade or store-bought)
• 300 ml of vegetable stock
• 0.5 white cabbage (or Chinese cabbage, kale, pointed cabbage or spinach)
• Any type of bread (such as toast or flatbread) or rice
• Optional: small sprig of mint, cilantro or flat parsley

Method of preparation

1. Dice the zucchini and peal the garlic cloves.
2. Heat up some oil in a heavy-bottomed pot and fry the zucchini until it’s soft.
3. In the meantime, rinse off and drain the chickpeas. Tip: you can collect the chickpea liquid je (the aquafaba) to use as a vegan alternative for egg white in desserts.
4. Press the garlic cloves and briefly fry them with the zucchini. Mix in the muhammara.
5. Add the chickpeas and the stock, and bring to the boil. Leave to simmer for 15 minutes.
6. Meanwhile, wash the cabbage and slice it into strips.
7. Toast or heat up the bread or boil the rice.
8. Once the 15 minutes are up, add the cabbage and leave everything to simmer with the lid on the pot for 5 minutes.
9. Optional: serve the stew with some of your favorite chopped herbs.

This recipe is loosely based on that for muhammara stew in the book One: Pot, Pan, Planet by Anna Jones.

GO Green Office

The GO Green Office is the central sustainability hub for TU/e students. With a team of eleven students plus a coordinator, we try to make TU/e's operations, education and governance more sustainable by involving the student community. If you have any questions or ideas about how to make the university more sustainable, feel free to visit us in the Green Room (Atlas 0.705).

Want to know more? www.gogreenoffice.nl, info@remove-this.gogreenoffice.nl

Why this dish?

This curry is hearty, warm and flavorful. And vegan of course, because the recipe is offered to you by the Vegan Student Association (VSA) Eindhoven. It is an excellent student meal, as the ingredients are low in cost and you are guaranteed to feel full after eating.

You can keep it in the fridge for up to five days, which makes it very suitable for meal prepping. This potato curry is a special dish for me, because it reminds me of my first days in Eindhoven, when I learned to make it.

Recipe and photo: Silvia Adriana León Cruz (member promotion committee VSA Eindhoven, master’s student Smart Electrical Networks and Systems)

Ingredients

• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons of plant-based milk
• 2 teaspoons of curry powder
• 1/4 teaspoon of cayenne pepper
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of black pepper
• 1/4 teaspoon of salt
• 1 ⅓ cups of water
• 2 cups of cooked chickpeas, or 1 can (ca. 500 g)
• 2 medium tomatoes, chopped
• 2 small yellow potatoes, chopped into small chunks
• Juice of 1/2 lemon

Prep time: 10 minutes, cooking time: 40 minutes
Vegan, gluten-free and nut-free

Method of preparation

1. In a midsized nonstick pot over medium-high heat, sauté the onion, garlic, milk, curry powder, cayenne pepper, turmeric, black pepper, and salt in ⅓ cup of water, adding the water just a little at a time. The consistency will be thick.
2. Add the remaining cup of water, chickpeas, tomatoes, and potatoes. Stir until fully mixed, cover, and reduce the heat to medium-low. Let simmer for 15 minutes, stirring frequently.
3. After 15 minutes, stir in the lemon juice and cover the pot. Simmer for another 15 minutes, or until the potatoes are soft.
4. Uncover and cook for another 10 minutes, stirring occasionally.
5. Enjoy over steamed brown rice.

VSA Eindhoven

The Vegan Student Association (VSA) Eindhoven is an association that is open to all students with an interest in veganism. Whether you’re a lifelong vegan, or just testing the waters, everyone is welcome to the community. With events ranging from potlucks and cooking workshops to clean-ups and bouldering sessions, there is something for everyone.

Want to know more? www.vsaeindhoven.nl, insta @vsa.eindhoven, https://linktr.ee/vsaeindhoven