I made this on a weeknight, after work, and without much planning ahead. So it cost… whatever we had on hand, which seems reasonably frugal. And what did we have on hand? The rest of the “discolored” trumpet mushrooms. Some plum tomatoes. And flour. So… Fresh pasta, anyone? It’s indulgent. It’s special. And if you…
#VeganMoFo Day 21: Fancy Ingredients 4 Less!
At the market this week, a mushroom vendor was selling bags of “discolored” (but actually terribly perfect and photogenic, tbh) trumpet mushrooms, 2 lbs for $12. Okay, great, but what the hell am I gonna do with two fucking pounds of mushrooms?! Well, one idea was to make them into faux bacon strips with olive…
#VeganMoFo Day 20: Feed Four for $4?!
I have to confess here that I am a grocery addict. K is the kind of person who always prefers to buy organic, and we drop a lot of dough at the farmers’ market and Whole Foods every week. (I’d love to shop more local than WF, but our options are limited nearby.) So this……
#VeganMoFo Day 19: Leftovers, Remixed Just for Lunch
Yesterday’s broccoli tofu stir fry with brown rice has become… Fried rice with added spinach, edamame, shredded carrot, scallions, avocado, and a little black sesame seed just for flourish. Lunch today at work. Better than the cafeteria.
#VeganMoFo Day 18: Pre-Leftovers
Keeping this very simple: broccoli & tofu cast iron stir fry (based on Isa Does It recipe) with brown rice and adding peanuts and avocado on the side. That’s plenty to work with for a lunch remix tomorrow… … But also it’s a lovely dinner. So.
#VeganMoFo Day 17: Fancy Dessert Style, Discount Grocery Prices?
What’s a more classic nice dessert than cheesecake? (Don’t answer that; I can think of plenty, though it’s up there.) And what’s cheaper than using up stuff I had wasting counter and fridge space? The cheesecake base used is made with shelf-stable silken tofu, a little bit of soaked cashews, banana, coconut oil, sugar, vanilla,…
#VeganMoFo Day 16: Use What You Have
Saturdays are when I try to use up last week’s perishables before heading to my usual Sunday market. Today I had half a can of chickpeas loafing around my fridge, half a bunch of dill, and a lovely bunch of rainbow chard starting to wilt, so I went looking for something different to try. I…
#VeganMoFo Day 15: Hold the Onions
Today we’re adhering to the dietary restriction of our choosing, so I’m going with something I’ve encountered a few times: no onions! This is a simple pile of roasted veggies – Brussels sprouts, red potatoes, corn on the cob, chickpeas – with quickie tzatziki (Kite Hill Greek yogurt + shredded cucumber + lemon juice) and…
#VeganMoFo Day 14: Skip the Salt, Please
For today’s prompt, I made one of my go-to dinners, just… Without adding any salt. Components: Quinoa (steamed; no salt) Tofu (baked with olive oil and liquid smoke) Kale (steamed; no salt) Tahini sauce (tahini (low sodium) hot sauce (low sodium), garlic, lemon juice, and nutritional yeast) Easy and more or less just as flavorful…
#VeganMoFo Day 13: Who Needs Energy Bars?
I can make my own energy balls with pantry staples using the food processor. And look, ma, no waste! I’m starting a new gig this week, and Minimalist Baker’s peanut butter cup energy balls are a perfect afternoon snack. Only five ingredients: dates, chocolate, peanut butter, chia seeds, and rolled oats. Lovely. Also, pretty flexible!…
Vegans Need Sauce 