It is said that around this time of year, after the first two false springs have passed and we are just barely into the second semester, students around campus begin to experience Stav fatigue. The food becomes repetitive, each dinner looks the same as the last, and every meal finishes with a bowl of Lucky Charms just to feel something. This is the most common plight facing Oles today, and it is even more prevalent in groups that have dietary restrictions. I myself am a part of two of these high-risk groups — vegetarian and picky-eater — and have been feeling especially impacted by the fatigue.

One of the biggest complaints from vegetarians and vegetarian-adjacent persons is a lack of good protein sources in the food offered at Stav. I have found that Near & Far consistently provides Minntofu as a protein in their dishes, which was a great option until about two weeks into the semester, when I realized that each dish was almost the same thing with a different name. Don’t get me wrong, it was delicious … for the first 20 meals. I then quickly needed a new go-to station.

SimplyOASIS, the allergen-free station in Stav, has also offered some great plant-based dishes –– one of my favorites is their butternut squash and chickpea curry — however, it is not uncommon for a daily option to be meat-only. Stone & Sauce is a reliable option for a warm plate of pasta that can be entirely vegetarian-friendly, but then it comes back to the question of how we can get our protein in.

I have recently been experimenting to try to solve this issue by trying all the different types of vegetarian proteins available in Stav. My favorites thus far would have to be the plant-based sausage patties (offered occasionally at breakfast), Greek yogurt bowls with fruit, a plain bagel with peanut butter, and a 12-ounce glass of almond milk, which is surprisingly the most protein-packed option out of all four.

To the gracious meal planners of Stav, I would kindly request that more plant-based proteins be made available. There are a plethora of companies that have nearly perfected their soy-based meat alternatives, such as Impossible Foods and Beyond Meat. However, I also think there are endless possibilities for tofu and chickpea dishes that we have not yet explored.