Apr2017, Sports&Wellness2, SportsandHealth
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Dorm Delicacies

Veggie Wraps

It’s spring and you’re looking for some fun new recipes to spice up your life!

These refreshing vegan Thai Veggie Wraps are easy to make, healthy to eat. All you need are a few fresh ingredients and a hot plate.

Serves: 2

Prep/Cook time: 20 minutes


Necessary supplies:

– A hot plate

– A saucepan

– 3 large plates

– A bowl and a fork

For the wraps:

6 rice wraps

1 tbsp. coconut oil

Dash of sesame oil (optional)

½ white onion, sliced

1 1/2 large carrots, shredded

1/4 cup Edamame beans (fresh or frozen)

1/2 cup peppers, sliced (fresh or frozen)

½ cup baby corn (canned or frozen)

1/2 tbsp. shredded ginger

¼ tsp chilies, finely diced (optional)

½ cup sprouts (optional)

Pinch of salt

Any other veggies you want!

For the sauce:

½ cup peanut butter

2 tbsp. soy sauce

Dash of sesame oil (optional)

1 tbsp. Sriracha sauce

2 tsp. lemon or lime juice

1 tsp. shredded ginger

  1.     Turn the stove on medium heat. In a saucepan, melt the coconut oil. Add onion, and let simmer for 2 minutes. Add dash of sesame oil, carrots, peppers, and Edamame to pan. Let sit for 5 minutes, stirring occasionally until tender.
  2.     Add ginger, salt, and chilies. Stir and let simmer for 3 minutes.
  3.     Fill one plate with a thin layer of water. Working with one rice wrap at a time, place the wrap in the plate of water, turning over every 5 seconds until soft. Transfer to the second plate and wait 30sec while the wrap soaks up the water, this will make it easier to work with. Place two small spoonfuls of cooked vegetables on the wrap. Do not overfill as this will cause the wrap to break. Fold the wrap burrito style. Repeat this process with all the wraps.
  4.     In a bowl, combine all ingredients for the sauce. Using a fork, whisk until smooth. Whisk in 1 tbsp. of water to bring to a consistency that can be easily drizzled.
  5.     Drizzle sauce on top, or dip the wraps in the sauce.
  6.     That’s a wrap!


Curry in a Hurry

This dish blends sweet, savoury, and spicy flavours for a well-rounded meal. With hearty veggies and beans, this dish will fill you up and takes less than half an hour to make. Make this dish a variety of ways by switching out the cauliflower and kale for vegetables like carrots, celery, and leafy greens like Swiss chard or spinach. Substitute chickpeas for lentils or your other favourite beans.

Serves: 2-3


Necessary supplies:

– Hot plate

– Pan

– Spoon


1 tbsp. olive oil

½ onion, sliced

2 cloves garlic, diced

1-2 sweet potatoes, cubed

1 cup cauliflower, chopped

3 stalks kale

½ can coconut milk

1 crisp apple

1 tsp. cayenne pepper

1 tbsp. curry powder

1 tsp. cinnamon

Pinch of salt

½ can lentils

  1.     In a pan on medium heat, sauté onions with olive oil for 2 minutes.
  2.     Add garlic and let sauté for 2 more minutes.
  3.     Add sweet potatoes and stir briefly. Cover pan with lid and let sit for 5 minutes, stirring frequently to avoid sweet potato sticking to bottom.
  4.     Add cauliflower, stir, cover, and let simmer, covered.
  5.     Pull leaves from kale stalks, finely chop the stalks. Add stalks to pan and stir.
  6.     Add half can of coconut milk, stir and let simmer.
  7.     Stir in chopped kale leaves, and diced apple.
  8.     Add spices, stir.
  9.     Add lentils.
  10.  Stir, turn off heat and enjoy.


This entry was posted in: Apr2017, Sports&Wellness2, SportsandHealth
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Kynyn is a third year student who’s Question looks at decolonization and reconciliation in the Canadian Indigenous context. She is new to the Mark, and is excited to work with students to promote and support the Arts. She is also looking forward to highlighting and calling into question what Quest Culture is.

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