‘Anyone can cook’: The art of the struggle meal

Written by: Alicia Anderson

Although I learned the terminology while using my illegal rice cooker in the dormitory, I was introduced to the art of the struggle meal as soon as I was old enough to make my own meals. 

It started delightfully, with boxed pasta at 50 cents per pound and a dash of olive oil. Gradually, my creations became more egregious. Pasta prep time was foregone in favor of grocery store baguettes and canned horseradish. Perhaps the lowest point was eating sliced bread and plain soy yogurt (basically ice cream sandwiches). 

After this stint, and many more creative snacks, I became hesitant to call these “struggle meals.” Though the struggle was present, calling them “meals” would be pure intellectual dishonesty. However, by the time I arrived at university, armed with experience and microwavable dishware, I was well advanced in the art of making what I’m proud to consider an actual meal.

Here are some tips:

Incorporate enough vegetables on a weekly basis so you get plenty of nutrients. Add lettuce to your ramen, or consider adding a tomato to your butter toast. Alas, the individual meal is just not going to be very nourishing. Enjoy it anyway — times can be tough — and remember to have some veggies the next day.

For a heightened experience, hot sauce is the quickest fix. Do you have a packet of Taco Bell hot sauce lying around? Still better than plain rice. If a meal tastes bad, add hot sauce. The less you taste, the better. Stay fed!

Take part in mutual aid. Voluntary, collaborative exchange of resources is not just for anarchists. Share food with your suitemate, and perhaps you will emerge from the experience with not only a new combination of foods, but also fellowship and a greater appreciation for humankind.

The creation of struggle meals is more attached to financial limitations than the gustatory experience. The meal that appeals to your senses may be beyond your wallet’s reach — and prohibitively time-consuming. Don’t let that stop you from being creative with what you have. 

In the 2007 American computer-animated comedy-drama film “Ratatouille,” a young rat named Remy dreams of becoming a chef just like his hero, Chef Gusteau. Remy’s journey is inspirational not only to the future chefs of this world, but to the students also.

In the words of Chef Gusteau, “You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true — anyone can cook … but only the fearless can be great.” 

Ultimately, this is most important when cooking. Go ahead and try putting curry powder in everything, if that’s what’s available. Peanut butter in ramen might be awful, but isn’t that worth the chance of it being delicious? Be as brave in your meals as you are in your struggles; that is the art.

Struggle Meal Recipes: 

• Seaweed Soup: Boil water, place seaweed in a bowl, pour the water in the bowl. Cheers!
• Tofu al Fresco: remove tofu from box, cut it (optional), and pour soy sauce over it.
• Breakfast of Champions: Place 2 teaspoons of instant coffee into a bowl, then pour boiling water into it. While slowly stirring, add Cheerios and milk.
• Quick Quesadilla: Microwave one tortilla, then dip in hot sauce.
• Bell Pepper Salad: Sprinkle salt on a bell pepper, and eat it apple-style.