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I’ve got a few. I avoid gluten and had a vegan roommate for a couple of years, so we rarely cooked standard American dinners. I hope these can help! I tend to improvise a lot in the kitchen, so I don’t have specific measurements, but if they interest anybody, a little trial and error should standardize them pretty easily.
(Note: these aren’t all vegan, as you’ll see.)

Catalan Green Bean Salad
I’m not sure if this is a traditional recipe or not, but this was always in the fridge for a quick meal when I stayed with a Catalan family one summer.

Fresh green beans, trimmed
New potatoes, quartered
Olive oil

Essentially, all you have to do is boil eggs, green beans and new potatoes in separate saucepans. Drain and let all three chill for awhile, at least until you can handle them comfortably, then peel and quarter the hard boiled eggs. Toss all three together and serve cold or room temperature. When serving, pour olive oil over it (liberally - they pour olive oil like it’s wine) and sprinkle with salt and pepper.

Plantain nachos

Ripe (yellow to black) plantain
Pre-made salsa (I like using a hot one with fruit for this, like a peach habanero)
Can of black beans, drained
Avocado, diced
Cilantro, chopped (enough to garnish)
Optional: sour cream, Greek yogurt or cheese

Slice up the plantain and pan fry until crisp and browned on both sides, but soft on the inside. Transfer to a plate and top with the goods.

Low-Carb Pizza

Jar of pizza sauce
Fresh basil and/or crushed red pepper (opt.)
Olive oil

This is pretty much a no-brainer once you see the list, but just to be clear: Slice the eggplant into crust-wide medallions, brush with olive oil and sprinkle a little salt, and roast, bake or broil, flipping halfway through cooking. Once cooked through, top with sauce and mozzarella, adding the optional extras if desired. Put under the broiler until cheese is bubbling.

Tofu tacos, traditional style

Corn tortillas
Raw onion (white or red)
Cilantro (at least a bunch)
Taco seasoning and/or hot sauce

Dice the onion and chop the cilantro, set aside. Crumble the tofu into an oiled cast iron skillet, so it resembles the texture of ground meat. Put taco seasoning (and/or hot sauce) into the tofu and stir fry until mixed and warm. Warm the tortillas (usually best to put them on a cookie sheet under the broiler for a couple minutes). Serve like so: tortilla (2 to a taco if you’re being super faithful), tofu crumbles, equal amounts of cilantro and onion, and a wedge of lime to squeeze on top. Use additional hot sauce, if desired.

Zoodle Lasagna

Zucchini (4 or 5)
Frozen spinach
Jar of pizza sauce
Olive oil

Oil a casserole dish and preheat your oven to 400. Slice the zucchini with a mandolin or peeler so you have long, wide, thin slices. Thaw and drain the frozen spinach, then mix into the ricotta with a little salt and pepper. Layer the zukes, pizza sauce, and cheese mixture until you’re out of ingredients - just make sure you end up with zucchini and a thin spread of sauce on top. Top with a little parmesan and bake about 20-30 minutes.

Vegetarian sushi bowls

Rice vinegar
Sugar or Agave syrup (honey could probably work too)

Any combination of the following:
Carrots, julienned
Cucumbers, sliced or julienned
Edamame, shelled
Roasted sweet potato or squash
Green onion

Optional pour overs:
Soy sauce

Cook the rice, pour a bit of an equal mixture of rice vinegar and sugar and mix in. Top with any combo of the salad bar choices above.

Also, if you have any ideas on how to shortcut a mujadara recipe (this is the one I’ve used:, that’s a great gluten-free vegan option, too. More Mediterranean/Middle Eastern recipe ideas in general would be lovely, really. I’ve always enjoyed Turkish, Lebanese, Israeli and Persian restaurants but haven’t had a lot of luck bringing the flavors home.


I would be delighted to see in Mealime all salads and meal recipes from this cook book which I think is out of print but would be happy to send you scans. In case the picture does now show, this is the information: Carole Clements and Elizabeth Wolf-Cohen. French: Delicious Classic Cuisine Made Easy. Hermes, 2001.

The recipes are indeed easy and the sauces to the dishes easy and delishous.


Wow, thank you @LaurenityNow for putting in so much effort! Much appreciated :smiley:

And thank you @Rose74 for suggesting that cookbook. Cookbooks in this day and age can often be forgotten, but they remain a great resource. Will check it out :thumbsup:


It’d be really cool if we could upload recipes from different blogs/websites. Or if we made a recipe from the app and changed it, it would be neat to be able to add in that variation. But that could open up a can of worms.