2. Pumpkin Pho
Build-your-own pho stations are springing up in college dining, allowing students to customize this on-trend Vietnamese meal in a bowl. In her previous position at University of California, Santa Barbara, chef Dusty Cooper developed this vegan version of the soup, using a fragrant ginger-hoisin broth as the base and adding rice noodles, fresh pumpkin and shiitake mushrooms. Customers can choose from an array of garnishes, including Thai basil, red onion slivers, jalapeno pepper slices and bean sprouts.
Click here for the recipe.