Ideas for Incorporating Strawberries

Posted in Meal Ideas on June 4, 2010 by Christina
  • mash into sauce (can be  used on fruit salad)
  • green smoothie -> 5 strawberries, 1 banana, a bit of fresh lemon juice, & 1 cup lettuce
  • bake strawberry & rhubarb pie
  • stir strawberries into pancake batter
  • turn them into jam
  • dip in dark chocolate

Salads for Dinner

Posted in Meal Ideas, Veganism on May 31, 2010 by Christina

Korean style lettuce and chive salad (pictured above)

Calories per serving: 109 calories

Spicy vegan coleslaw (pictured below)

Calories per serving: 96 calories

Nut Burger

Posted in Meal Ideas, Recipes, Uncategorized, Vegetarianism on April 25, 2010 by Christina

As requested by @cyberpenguin and @youloveclarissa :

Quick and easy nut burgers that generously serve 4.


  • 1 onion
  • 1 cup walnuts or other nuts
  • 2 tbsp tahini
  • salt & pepper
  • 1 egg
  • 1 cup oats
  • 2 tbsp oil
  1. Throw everything in a food processor and process (not too finely). Also, add liquid if mixture is too dry as it should optimally be moist.
  2. Shape into patties and cook.

If you have any questions, feel free to ask. I tried to keep this as short and as fast to read as possible so have omitted the nitty-gritted details unless requested. If you don’t happen to have some of the ingredients, there are also substitutes that I can suggest.


Christina’s Family Recipe for Chinese-style Fried Wonton w/ Sweet & Sour Sauce

Posted in Meal Ideas, Recipes, Vegetarianism on December 24, 2009 by Christina

As requested by @abhishek_rai

For the wonton:

Ingredients needed:

  • egg
  • tofu ham or other meat analogue
  • oil
  • wonton wrappers

Cut “meat” into 1/4 inch cubes. Put one peice in the middle of each wonton wrapper then fold wrapper diagonally. Use liquids from egg to seal edges of wrapper.

Fry in chinese wok or pot with hot oil for 30 seconds on each side.

For sweet and sour sauce:


  • 4 tsp white sugar
  • 2 tsp ketchup
  • 6 tbspn white vinegar (We recommend 3 tbspn + 3 tbsp of water since 6 is often too strong)
  • 1/2 tsp salt
  • 1/2 tsp sesame oil
  • 1 tsp corn starch
  • pinch of white pepper
  • 1 clove of garlic (minced)

Mix and cook on stove top until everything is blended together. Make sure the sugar is melted.

Christina’s Quick n’ Easy Chip Dip

Posted in Uncategorized on December 22, 2009 by Christina


  • 2 tspn mayonaisse
  • 1 tspn dijon mustard
  • 1 tspn brown sugar

Mix all ingredients together thoroughly in a bowl.  Serve with chips.

Cognac & Prune Bread Pudding

Posted in Dessert, Recipes, Vegetarianism on December 19, 2009 by Christina

As requested by Penny. Here you go!

Takes about an hour to make.


  • 2 and 1/2 cups milk
  • 1/2 cup cognac
  • 1/2 cup sugar
  • .5 tspn salt
  • 4 tbsp margarine
  • 8 thick slices of bread that’s at least a day old
  • 3 eggs
  • 1 and 1/2 tsp ground cardamom
  • 2 cups of moist, pitted prunes
  1. Put milk, sugar, salt & butter in a small saucepan over low heat and warm just until the butter melts.
  2. Butter a square baking dish and tear the bread into bite sized pieces.
  3. put bread in dish & pour hot milk over
  4. let sit for a few minutes while pushing down any pieces of bread that rise to the top to keep them in the liquid
  5. beat the eggs and stir them into the mixture along with the prunes and cardamom
  6. put the basking dish in a larger baking pan and pour hot water  in the larger pan so that the water comes up an inch from the top of the dish
  7. bake for 45 minutes to an hour until a toothpick inserted into the center comes out clean
  8. serve with whipped cream on top

Christina’s Ratatouille Recipe

Posted in Meal Ideas, Recipes, Veganism, Vegetarianism on December 18, 2009 by Christina

As requested by Simon…here it is!

All you need to make this delicious dish is:

  • vegetables use any that you have on hand – for mine I used cucumber, garlic, onions, broccoli, beansprouts. Traditionally, this recipe is from Provence, where zucchini, eggplant, and tomatoes are easily found, so many people use those. In NA, a lot of people add potatoes and mushrooms since those are usually in the pantry/fridge.
  • herbs – I used fresh parsley and basil, which I minced. Also, used dried savoury. Generally, in addition to the ones I used, any of the following are fine: chervil, rosemary, marjoram, and thyme.
  • olive oil (or canola oil)
  • salt
  • black pepper
  1. Preheat your oven to 350 degrees Fahrenheit. (If you have a newer oven, you probably don’t need to bother doing this.)
  2. Brush casserole dish or other large pan with a few tablespoons of the oil.
  3. Make layers of the vegetables and seasonings. (i.e. layer of broccoli, layer of eggplant, layer of onions, herbs, salt, pepper, garlic – basically doesn’t matter what sequence this is done in). Keep doing this until you’ve put enough vegetables in to satisfy your hunger 😉 and then drizzle with more olive oil before putting the pan in the oven.
  4. Bake for an hour. While baking, you should use a spatula or other utensil to push down on the vegetable to make sure that they are made completely tender.
  5. Before eating, throw on more herbs, olive oil and eat warm 🙂