This curry can be made as hot as you like it by adding more or less cayenne pepper. The curry powder only gives the curry flavor and does not add to the “heat” of the food. And the number of servings can be adjusted easily, depending on how much of each ingredient you add!
Skinless, [...]

We received another great Wescipe from David Baranger ‘10, this one for Vegetarian Chili.
Ingredients
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger [...]

I don’t know about you, but cooking tofu is one of those things I haven’t mastered yet.  Lena Shichijo ‘09 offers a great solution:
Ingredients
1 package firm or extra firm tofu
Marinade
1/8 cup soy sauce
1/8 cup water
1 tsp dried tarragon, crushed into powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp chili powder
1/8 tsp powdered ginger
Directions
Freeze the [...]

David Baranger ‘10 sent us the following yummy Wescipe for a Roasted Vegetable Salad that he says he’s had a lot of success with!
Ingredients
1 eggplant – quartered lengthwise, and sliced into 1/2 inch pieces
2 small yellow squash, halved lengthwise and sliced
4 cloves garlic, peeled
1/4 cup olive oil, or as needed
1 red bell pepper, seeded and sliced into [...]

Here’s a recipe for vegan Sloppy Joes, submitted by Lena Shichijo ‘09, taken from the Post Punk Kitchen:
Ingredients
1 cup uncooked lentils (sift through and remove questionable lentils or non-lentils and rinse before cooking)
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 [...]

If you have a favorite healthy recipe that you want to share, send it to us at weswell@wesleyan.edu. Please include:

A list of ingredients and measures
Detailed directions for preparing the recipe
How many servings the recipe makes
Indicate if it is vegetarian, vegan, gluten-free, dairy-free, kosher, etc.
Suggestions for variations on the recipe (if you have any) 
Your name and class year, if [...]

If you’re seeking out recipes for delicious alcohol-free drinks – otherwise known as mocktails – WesWELL offers a massive .pdf document with dozens and dozens of recipes.  Click here to get it.
And as an added bonus, if you are in desperate need of a blender to whip up these confections, ask to borrow one from WesWELL. Just get in touch with Lisa [...]

Use fresh, seasonal vegetables for a memorable vegetarian meal.
1/3 c. onion, chopped
1 T. margarine
4 oz. sliced cheese (Swiss or Muenster)
1 c. chopped spinach, cooked and drained
3 large eggs
1/3 – 1/2 c. milk
1/2 t. salt
dash of pepper
9 inch pie shell (usually in the frozen food aisle at the grocery store)
1. Cook onion in margarine until tender; cool.
2. Lay slices [...]

This recipe will make enough for a crowd! If you’re cooking for just yourself, halve the ingredients and save the leftovers for quick lunches and snacks.
1-16 ounce box tri-colored fusilli pasta (or other favorite pasta)
1 cup chopped broccoli
2 carrots, peeled and chopped
1 onion, thinly sliced
1 red bell pepper, chopped
1 cucumber, peeled and slices
¾ cup Italian dressing
1. Bring [...]