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Veggie Tales

One week of recipes for a vegetarian on-the-go

Emily Nickles, Page Editor (Photo by Tammi Paul)
Emily Nickles, Page Editor (Photo by Tammi Paul)

Emily Nickles, Editor-in-Chief

Say hello to approaching project deadlines and exams, and say goodbye to that strict workout regime and devotion to healthy eating. School is picking up faster than ever, and it is the peak time for students to start letting health get thrown out the window.

To make it easy on you, I’m going to share a few ideas on how to take care of yourself efficiently without the stress of cooking huge meals every day.

First things first, you will need some main ingredients. A few things can go a long way: I recommend carrots, black beans, tortillas, hummus, cheese, avocado, seaweed wraps, spinach, rice, potatoes and eggs. If you’re just feeding yourself, buying a few of these in bulk will supply you with meals for at least two weeks. For the vegans out there, just eliminate those by-products from the recipe and replace it with vegan cheese or butter. Here are my ideas for making one day of major cooking last all week.

Sunday — Steam 4-5 cups of rice, then package and put it in the fridge to save. Set aside a portion of the rice and wrap it into squares of seaweed to create rice rolls (sushi without the meat!). You can slice long pieces of avocado and roll it in, too. Dip in soy sauce and enjoy a quick, warm meal.

IMG_6662Monday — Breakfast food is great at any time of day. Get a cup or two of rice from the fridge, pour some oil into a pan and fry with spinach, two eggs and one sliced potato. Voila! There you have vegetarian hash. You can add as many or as few ingredients as you would like for flavor. Sprinkle some cheese on top for a rich taste.

Tuesday — Lunch is leftovers! Those are my favorite words to hear. For dinner, heat up a cup of the steamed rice and warm up two tortillas for a black bean and rice veggie wrap. Throw in some fresh spinach, avocado, tomato and hot sauce.

Wednesday — Get a potato from the bag and cut thin horizontal slices, careful not to cut all the way through. Use margarine or vegan butter and slice into small wedges; put these in-between each potato slice. Heap some cheese on top and put in the oven at 375 degrees for about 30 minutes. I would recommend a sprinkling of chives if they are available.

Thursday — By now you may or may not hate rice. Toast some bread and make some pasta. I recommend pureeing one can of tomato paste and then mixing with some water, olive oil, basil, pepper and alfredo cheese in a pot. Pour over a heaping of angel hair noodles and enter heaven.

Friday — I know how much T-Dub students love to party, so I’ll make this one quick. Get some hummus, lay it on a tortilla, get all the fresh vegetables in the fridge (no broccoli, please) and throw it all together munchy crunchy.

Saturday — Congratulations for making it through the week! Treat yourself to lunch with a friend.

It’s easy to get distracted, forget to eat, stress eat or just ignore what your body needs altogether. I promise you will thank yourself by May for sticking to your healthy eating and workout routine.

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