Mock Tuna Salad!
Going veg has always been pretty okay for me, except for the terrible cravings I get for my grandmother’s tuna salad.
So I decided to recreate it, but using chickpeas as the base instead of tuna! (This can also be done with tuna, just ignore this first part and use a can!)
1/3-1/2 of a 12oz Can of chickpeas
1. Drain and place chickpeas in a shallow bowl or pot.
2. Holding a fork between your thumb and forefinger, press and mash chickpeas (if you’re low on spoons, I recommend putting your chickpeas in a pot and using a potato masher, it’s much easier)
3. Prep whatever veggies you’re going to throw in by chopping them up. (I like to sub in cucumber for celery, you do you, okay?)
4. Add veggies into chickpea mash.
5. Add a small forkful of mayo, a bit of mustard, some relish and a splash of vinegar. Spice to taste. Mix.
6. Put on a sandwich! I highly recommend this on toasted multigrain bread, it’s soooo good.
My roommate just made 30 of these - now we have lunch or dinner for a week!
They can be made with or without meat, and can be made for breakfast, lunch, or dinner.
- Refrigerated Biscuit dough (kind from the can)
This is where it gets fun! You can pick whatever you want to put inside! :)
For my roommate, she chose:
- Ground Beef (pre-cooked)
- Feta Cheese
She also made some with:
- Ground Beef
- Mashed Potatoes
- Parmesean Cheese
The great thing is that you can put whatever you have in your fridge into the biscuit dough and turn it into something great! Be creative with the combinations!! You could do egg, sausage and cheese for breakfast, or vegetables and cheese fore vegetarians! :)
1. Pull apart the biscuit dough, lay them out separate from each other, and flatten them into circles
2. Add toppings in center of dough circle, about half a cup
3. Fold dough over and press the edges down to seal it shut, like this!
4. Place the pockets on an oven tray about an inch apart from each other
5. Cook according to the biscuit dough can
6. ENJOY :)
Can keep in the fridge for a week or so, depending on the ingredients you chose.
To reheat, put in the microwave for 2-3 minutes, or heat up in the oven again.
An easy, fast, and flexible recipe. Can be made vegetarian.
- 1 tablespoon vegetable oil
- At least 1/4 large green cabbage, cored and sliced thin (shredded)
- Egg noodles
- Salt and pepper to taste
- Sausage/Steak/Chicken/Any mead you like, as much as you want
- Bring water to a boil and throw in as many noodles as you want to eat. For me, depending on the day or what I have at home I might want more cabbage or more noodles so just go with what you’re feeling like eating.
- If you want to add meat, this recipe is best with quickly cooked or left over meat. I prefer boiling a sausage or two and slicing them. For other meat, just cut into small, bite size pieces.
- Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat until simmering. Add cabbage. If you want, season with 1/4 teaspoon of salt (I usually prefer my cabbage unsalted). Cook, tossing frequently, until lightly golden brown, 5 - 8 minutes.
- Drain the noodles and transfer to the same pan as the cabbage. Toss to combine and add sausage slices/meat pieces at this time. After 1-2 minutes it should be done.
This recipe is just a basic layout. You can add your favorite spices, garlic, onions, and more. When I don’t have noodles I just make twice as much cabbage and eat it with meat and its also warm, quick, and easy on the stomach. Egg noodles can be replaced with any long pasta (spaghetti, linguini, etc). Generally egg noodles are softer than regular pasta so I boil the regular pasta a little longer than the egg noodles.
- Head of broccoli
- Olive oil
- 2 cloves garlic, minced (you can use more)
- Lemon juice
Preheat oven to 425 F. Cut the florets from the stalk, and leave about an inch left of the stalk then spread it out in a single layer on a sheet pan. Toss garlic on top and drizzle generously with olive oil and salt/pepper to taste. Then put it in oven for 25 to 30 minutes, or until the florets have started to brown/crisp. When it’s done, sprinkle with parmesan and basil. I like to add a bit of lemon juice to make it more refreshing.
This could easily be turned into a vegan dish if you take out the parmesan. Plus, it’s easy and hardly takes any prep time and it makes for a great side dish. Or I bet you could add it with some pasta and diced tomatoes and make a great entree out of it.
These are great with waffles or ice cream/cake :)
- 1 fresh peach per person or it’s equivalent if using canned (fresh really does taste best though)
- 2 knobs of butter if using fresh peaches, for canned use just enough to cover the bottom of the pan (haven’t tried with dairy free substitutes but would probably work)
- A couple of tablespoons of brown or granulated sugar (use very little with canned peaches)
- Cognac (optional)
- Fresh: cut the peaches into medium slices… Canned: drain liquid
- Melt the butter in a pan and add the peaches
- Sprinkle with sugar and cinnamon.
- Add a splash of cognac
- Stir and cook for about ten minutes or until the peaches are softened and the alcohol smell is cooked off
- Serve warm :)
- Bananas or nectarines can be added and cook at the same rate
Boxed mac n’ cheese, while tasty, is the biggest lie of my entire life. The cheese sauce, no matter what portions of liquid and butter you use, is never gooey. But I’ve found an easy fix for that! it even fixes that kind of funky taste you get from stuff that isn’t Kraft.
So, you’ll need:
- Boxed Mac & Cheese
- Cream Cheese or Sour Cream
- If using cream cheese, butter or milk
And it’s super duper easy, too!
- Make your mac & cheese like normal.
- While your pasta is draining, dump your powdered cheese into the pan.
- With spoon, grab one big glob of your cream cheese or sour cream.
- If you’re using cream cheese, go ahead and add a small splash of milk or a very small amount of butter. It needs just a little help to thin out.
- Stir that business up. Don’t worry about the consistency.
- Add your drained and still hot pasta back to your pan.
- Stir generously. Using cream cheese takes a little bit of patience to make sure everything is really evenly coated.
- Enjoy the fuck out of it!
Shamelessly based on the 2 Ingredients Sweet Potato Fritters.
What you need:
- 2 small apples (or a large one)
- 1 egg
- 1 tbs flour (optional)
- dash of cinnamon or ginger (optional)
What you do:
- Shred your apple. You can do that by hand or in a processor, but if you do it in a processor you have to take the cores out first.
- Once your apple is shredded, crack the egg and throw it in. Mix well with the apple. At this point, your apple may turn a bit brown, but don’t worry about that, that’s harmless. It’s an optical thing caused by oxidation, and we only judge our food on internal qualities, right?
- Once your egg is in, your mixture may be very wet. That doesn’t matter much for the taste or frying process, but if you’re worried about it, you can add your tablespoon of flour now and give the whole mix a bit more consistency (also makes it slightly easier to flip). If you don’t do flour just leave it out. Here you can also add in your spices, if you want any. Cinnamon and ginger work nicely, and if you want your fritters extra sweet, a bit of sugar or honey can go in now, too.
- Mix the whole thing again very well and then grab your pan, put a touch of oil in and heat it over medium high heat.
- Once the pan is hot, put in about a quarter of your apple-mass and press it down to make the fritter evenly thick and then just let it fry until set on one side, then flip. The mix is pretty soft so it may come apart now, but that’s really only an optical problem. Your fritters will still taste delicious even if you accidentally made them into scrambled apple-eggs.
- Once your fritter is done, put it on a plate and put the next quarter of your mix in! Repeat until all the apple mass is used up and get eating! The fritters are best when hot.
Whenever I’m feeling in a bit of a rush, my favorite thing to do is to pop a bowl of mac and cheese into the microwave. It’s super fast and easy, and best of all, it’s cheap.
Of course, this isn’t the healthiest or tastiest meal in the world so I’ve found ways to be creative and make it a perfect quick lunch or dinner. This recipe is versatile, so feel free to try what works for you.
You will need:
- Velveeta Microwavable Shell Pasta and Cheese Sauce (I actually recommend the generic Publix brand because it is cheaper and tastes better. You can also use Easy Mac but I find Velveeta tends to have more flavor and texture.)
- Kale or Spinach
- Garlic powder, pepper
- Olive oil
- Feta cheese
1. Follow the directions listed on the back of the microwave bowl. Typically, you want to fill the bowl with water until it reaches the line, stir, and microwave for about 1:30. Then add the cheese sauce, stir again, and wala!
2. Set the bowl to the side for the sauce to thicken and then pour about a tablespoon of olive oil into a pan. Then, at medium-high heat, add about a handful or two of your green of choice. (These leafy greens tend to shrink once cooked, so if it looks like a lot, it’s not.)
3. Sprinkle with garlic powder and pepper. I recommend being a little generous with the garlic powder if you want more flavor. If desired, feel free to experiment and add in other spices.
3. Stir occasionally, until the greens looks wilted. Then remove from heat, and mix into your bowl of mac and cheese.
4. Add as much feta cheese as you desire.
This combination is one of the tastiest I’ve invented but I also suggest using leftover veggies or canned tuna. The possibilities are endless!