1 head cauliflower
1 clove garlic 
1 leek, white only, split in 4 pieces
1 tablespoon soft-tub margarine, nonhydrogenated
Pepper to taste
Break cauliflower into small pieces. In a good-sized saucepan, steam cauliflower, garlic and leeks in water until completely tender, about 20 to 30 minutes. While cauliflower is hot, puree until the vegetables resemble mashed potatoes. (Use a food [...]

This is a very flexible recipe that can be made in one pan and in varying quantities easily. It reheats beautifully for a quick meal after a long day. Different ingredients can be added or subtracted to suit your tastes, too. (see notes at the bottom). If you prefer to make it vegetarian, simply substitute [...]

Presumably, since it’s summer, you have a few more minutes each day to spend on food preparation than during the busy-ness of the academic year.
With that hopeful attitude, we’re looking for students, faculty and staff who want to share their favorite healthy recipes with the rest of Wesleyan. And since we can’t resist adding Wes to the [...]

Mike Whaley, Vice President of Student Affairs, contributed this yummy (and very easy) vegan salad.
Ingredients
2 packages of frozen shelled edamame, microwave per directions on package and let cool
1 red pepper, thinly sliced
2 tsp crushed red pepper flakes
1 tbsp Kosher (course) salt
½ cup sweetened rice vinegar
1 can Blue Diamond Wasabi-Soy almonds
Directions
Combine all ingredients except almonds in a non-reactive [...]

Notice: No frogs are harmed in the making of this Wescipe.
Ingredients
1 c. sugar
3 eggs, beaten
1 3/4 c. fruit juice, drained from pineapple and fruit cocktail
2 T. cornstarch, mixed with a small amount of water to dissolve lumps
1 box acini de pepe pasta, cooked in salted water (also called rosa marina)
1 – 2 lb. can pineapple tidbits [...]

A easy, yummy dairy-free smoothie that takes advantage of summer produce.  
Ingredients

1 mango, peeled and seeded
1 papaya, peeled and seeded
1/2 cup fresh strawberries
1/3 cup orange juice
5 cubes ice

Directions
Place the mango, papaya, strawberries, orange juice, and ice cubes in an electric blender. Process until the ingredients are smooth.
Makes 2 servings. (From All Recipes)
Click here to learn [...]

Ingredients
1 can (15.5 ounces) black beans, rinsed and drained
1 1/2 cups frozen corn kernels, thawed to room temperature
3 tablespoons chopped fresh cilantro
2 tablespoons chopped green chili peppers
4 green onions, diced
1 tomato, diced
1 tablespoon chopped garlic
6 fat-free flour tortillas, 10 inches in diameter
3/4 cup shredded cheddar cheese (dairy or soy)
3/4 cup salsa
Directions
In a microwave-safe bowl, add [...]

Ingredients

3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish

Directions
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. [...]

Ingredients
1 cup chopped red or green bell peppers
1/2 cup minced onion
1/2 cup mango, seeded, peeled and chopped
1/2 cup pineapple tidbits
1 tablespoon lime juice
1/2 cup fresh cilantro, chopped
1 12-inch prepared pizza crust, purchased or made from a mix
Directions
Preheat the oven to 425 F. Lightly coat a 12-inch round baking pan with cooking spray. In a small [...]

Any canned soup can be upgraded to a good meal with a little ingenuity. Vegetable or beef-based soups seem to work best, though try experimenting with your favorites!
1 can soup
1 c. water
1/2 c. diced cheese (Cheddar, Swiss, Jack, etc.)
1/2 c. sliced vegetables, such as tomatoes, carrots, etc.
1/2 c. diced ham (optional)
Add sliced vegetables and ham to [...]