tortellini pasta

anonymous asked:

Do you have any vegan meal idea for someone with depression that causes them to frequently have low energy and food aversions. I used to eat grilled cheese sandwiches, milkshakes and frozen tortellini with butter when I was in this state (tons of dairy) and now I have no idea what to do. I really want to be vegan, but I'm struggling. Yesterday I ate a bowl of cereal with soymilk and snacked on saltines for the rest of the day. I know that isn't healthy.

I will try to list as many easy peasy meals for those depression times as i can. sometimes it’s not really about being super healthy during this time, as it is about getting in energy and calories. it’s good that you’re eating so I wouldn’t worry too much about what’s “healthy” because stuff like soy milk has lots of vitamins and minerals in it.

instead of tortellini, just make regular pasta with vegan butter or margarine and sprinkle nutritional yeast

pasta with a can of tomato sauce

rice with canned chickpeas, lemon juice, & dill (you can even buy microwavable rice so that cuts down on prep time)

smoothies with vegan soymilk, frozen bananas, coco powder or anything (tastes like a milk shake)

instant noodles (i’ve heard that mr. noodles are all vegan because the flavouring is “artificial” … someone correct me if i’m wrong!)

canned refried beans. tortilla. salsa. instant little burrito

grilled cheese except with vegan cheese if it fits in your budget! Chao is REALLY good and tastes the most like regular cheese

bagel with vegan butter and jam, or vegan cream cheese

I’m running a blank here because I’m hungry and can’t think straight… but if anyone has any other good vegan depression meals, please feel free to add in the comments!!

Honestly when I’m depressed I just eat lots of white rice and vegan butter and soy sauce so like, you do what you gotta do to keep the energy up.


I had a half-day today so I spent my afternoon making tortellini completely from scratch. I (mostly) followed a recipe from Massimo Bottura’s Never Trust a Skinny Italian Chef and holy hell, these things are intense in flavor. The filling is a mix of pancetta, ground veal, prosciutto, mortadella, Parmigiano-Reggiano, and ground black pepper. (The original recipe calls for pork fillet but I didn’t want to go through the trouble, so I used pancetta instead.) 


Spinach and ricotta tortellini with homemade tomato and basil sauce and sugarsnaps

Recipe of the Day: Spinach-Artichoke Pasta Salad
Toss tortellini with fresh spinach, baby artichokes, roasted red peppers and sun-dried tomatoes before dressing it all up with vinaigrette.