Archive for the Meal Ideas Category

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 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 🙂

Christina’s Cornbread Brunch Salad

Posted in Breakfast, Meal Ideas, Recipes, Vegetarianism on December 11, 2009 by Christina

Cut cornbread into squares (you can use croutons and skip the baking if you don’t have cornbread).

Bake cornbread at 450 degrees for 15 minutes. Turn a couple times to brown the sides.

While cornbread is baking, slice cucumber and layer sundried tomatoes on top. Chop basil and sprinkle on top of both.

Pour chili ranch dressing on (will post recipe if someone expresses interest)

Nutrient-Packed Grocery List

Posted in Meal Ideas, Veganism on October 30, 2009 by Christina

It’s hard deciding what to pick up at the grocery store that’s healthy. So I went through the site’s “essential nutrients” section and handpicked nutrient-packed vegan-friendly food ideas for the next time you’re out grocery shopping.

So…Here’s some healthy vegan food ideas if you’re wondering what to pick up at the store:

  • all natural fruit juice (w/ vitamin C)
  • guacamole
  • peanuts (for choline)
  • apricots
  • cabbage (preserved cabbage eaten with asian vermicelli is delicious)
  • strawberries
  • tofu
  • watermelon
  • soybeans
  • papaya
  • almond milk (vanilla flavoured is also delicious)
  • brazil nuts (one a day is great for proper intake of selenium)
  • olives

And if you’re feeling snackish or craving “junk” food:

  • baked chips