Peppermint Patty’s Day Ice Cream Beer Float

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Oh no, I almost forgot to post my St Patrick’s Day post on actual St Paddy’s Day! Better make it quick. No math or prices, just yummy Jameson and Chocolate Stout and, you know, a couple of fruits and vegetables (for color!). [Okay, so WordPress is claiming it’s the 18th, but it’s still the 17th my time! Harrumph]


Ingredients
This recipe was inspired by two recipes by Angela Liddon.

greenicegream_ingredients

1 can full-fat coconut milk
1/2 cup brown sugar
1/2 cup strong coffee
1/2 cup Jameson Irish Whiskey
Handful of fresh mint leaves
2 of handfuls spinach
2 small avocados (or 1 large)
3 large bananas
1/4 tsp peppermint extract
pinch of salt

Method
  1. Brew a strong cup of coffee or espresso
  2. While it’s still hot, blend it with the sugar. Then let cool in the fridge.
    greenicecream_blend
  3. Once cool, blend with the rest of the ingredients
    greenicecream
  4. Pour into ice cream maker until the texture resembles that of soft serve (24-35 minutes)
    *It took mine a full 35 minutes, but it was also a record breaking 90 degrees, so that could have slowed my freezing process
  5. Either eat as soft serve, or let freeze for several hours, until solid
    greenicecream_glass
  6. Preferred method of consumption is in a glass, covered by some chocolate stout (fish bladder free, preferably).

 

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Pad Thai, $2.28 a plate and Boozie Smoothie, $2.06 for a double

Today’s dinner recipe is made almost entirely of vegetables, just to keep the calories down so I can get away with making a pretty bomb smoothie for the drink! This smoothie is basically a meal in itself; take out the booze and you could definitely have it for breakfast (or leave the booze in and call it “brunch”).

padthaiheader

But before I get ahead with myself on the drink, let’s go back to the food. Pad thai! Who doesn’t love pad thai? I made this pad thai with spaghetti squash- and honestly, I humbly believe it’s the best use there is for spaghetti squash- but the important part of the recipe is actually the sauce. Instead of using the squash, you could use a $0.79 box of linguini (which I’ve actually done) or use (gasp) actual rice noodles. The vegetables can really be anything you like/is on sale, too. I used cubed eggplant instead of tofu or meat, carrots cut in matchsticks, and, you know, a whole bunch of other bunny food. I’m a big fan of vegetables. Especially when they’re smothered in a yummy salty/sweet/spicy sauce.

When I first made pad thai using this sauce, I was first excited by how EASY it actually is to make, and then even more excited by how gosh-darn GOOD it is. I couldn’t believe I’d never even tried to make it before, considering Thai is my go-to takeout choice. And, all of the sauce ingredients are things I almost always have on hand anyway. There’s no real reason I can’t make it as often as I throw some veggies into a jar of pasta sauce for dinner!

So, long story short, I recommend this pad thai sauce.

I also recommend making smoothies and adding booze! Booze is great. Smoothies are good. (And people are crazy). It’s win/win.

Unfortunately for my love of delicious heavy cocktails, like pina coladas and daiquris, after drinking only one I feel completely stuffed. I never understand how people can drink those things all night. The good thing, though, drinking thick cocktails does force you to “eat” a little while drinking, which will help you not get too sloppy. And if you don’t add sugar, and rely on healthy fruits to add sweetness, the vitamin C might help you avoid a hangover.

While delicious, and nutritious, and despite the fact that dinner was only vegetables, this smoothie did not escape my one and done rule for heavy cocktails (though, we still drank all 4 glasses this recipe made anyway, after my taste buds told my stomach to stop being such a whiner). That said, I still recommend it, because it was delicious. And was basically drinks and dessert combined. And because, if you’re better at layering cocktails than I am, and have cooler glasses, it could be really pretty!

padthaiplate
Ingredients
1 spaghetti squash
1 eggplant
1 onion
3-5 cloves garlic
4-5 mushrooms
3 carrots
1/2 head of broccoli
1 red pepper
1 green pepper
2 tbsp sesame oil
Sauce (adapted from this)
1/4 cup tamari (or other soy sauce)
1-2 limes, juiced*
2-3 tbsp crunchy peanut butter*
2-4 tbsp chili garlic sauce (or hot sauce)*
1/4 cup sugar
*I used the higher level of all of the things above, however it depends on your preferences for spice, limeyness, etc. I would recommend using the lower amount for everything, and then change it as you like it. Remember, you can always put more spice, peanuts, and lime on, but you can’t take it away.
spagsquash
  1. If using spaghetti squash, bake for about 45 minutes in an oven preheated to 350F. Take out when scraping the inside of it easily pulls out strands. Let it cool, and then scrape the whole squash with a fork to make your noodles.
    DSC_0562
  2. Chop your vegetables. I recommend the carrots in matchsticks, the eggplant cubed, garlic minced, onions diced, broccoli in long, skinny sticks, mushrooms sliced, and peppers cut thin.
    DSC_0578
  3. Start sauteing the vegetables in sesame oil. First, put in the onions for about a minute, then throw in the garlic, mushrooms, and carrots. After a minute or two, put in the eggplant. Once the eggplant is softened almost to your liking, put in the broccoli for about a minute. Finally, add the peppers at the very end.
  4. While your are sauteing the vegetables, mix together the tamari (or soy sauce), lime juice, peanut butter, chili garlic sauce and/or hot sauce, and sugar for the sauce.
  5. Add the sauce to the vegetables. Cook for another minute or so.
  6. Finally, add in your squash noodles (or other noodles), mix to combine, and cook for another minute.
    DSC_0601
  7. Serve as is, or with extra lime and peanuts.

 

 

booziesmoothie

This recipe was inspired by this recipe

Ingredients
1 pineapple
half a pound of strawberries (sliced and frozen)
1 cup of frozen blueberries
1 banana (sliced and frozen)
1/2-1 can of coconut milk***
6-12 oz of vodka**
**We used 6 oz, which gives each drink 1.5 oz of liquor (1 shot). For the second glass, we actually splashed a bit more vodka in there and you could still barely taste the liquor. Considering you will likely not be drinking more than 2 glasses of the drink, I would recommend actually using 12 oz (so each drink is a double). I calculated the calories/price as if 12 ounces were used.
***We actually used the full can, but I recommend (and calculated the calories/price) only using half a can. I’m sure it will still be creamy and delicious and you cut out a significant amount of calories and fat. I was just too lazy to find a container for the rest of the can, so in it all went.
  1. Wash and slice your strawberries and bananas. Line a baking tray with parchment paper, spread the fruit in a single layer, and put in the freezer.

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  1. Remove the peel and chop the pineapple into chunks. Freeze half for an extra cold smoothie (I did not remember to do this in time).
  2. Once the fruit is at your desired level of frozen, blend half the bananas, half the coconut milk, half the booze, and all of the strawberries and blueberries.
  3. Pour half into two glasses, and the rest in another container to drink later.
    DSC_0599
  4. Rinse out the blender. Not really necessary to wash it completely.
  5. Put the rest of the banana, coconut milk, vodka, and the entire pineapple into the blender. You may have to slowly put chunks of pineapple in, as the smoothie blends down.
  6. Layer the smoothie on top of the strawberry by slowly pouring over a spoon.
And finally, the cost breakdown. In the spirit of full disclosure, I made educated guestimations on a few of these prices. SO SUE ME.
PadThaiTotals
And, finally, because it’s the day before Valentine’s and I’ve had a bottle of wine…I made an Instagram! Yes, I’m real hip, I know. Really “with it”. But follow me anyway!! http://instagram.com/drunkfrugalvegan/

Loaded Fries (with cashew-habanero sauce) + Thoughts on Plant-based diets and Nutrition

Welp, it’s been a while, WordPress, but it’s a new year so it’s time to start cooking vegetables and saving money again.

 

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I try not to make it a secret on this blog that, though I call myself drunk, frugal, and vegan, I do actually still sometimes consume animal products (I’m also occasionally sober and frivolous with money). But, in a recent discussion with the man who buys half my groceries, we wondered when the last time meat was actually cooked from scratch in our apartment, and neither of us could remember. We just don’t buy meat anymore – it’s too expensive, goes bad quickly, and kind of a pain to cook (no one ever gets sick from an undercooked carrot; an underwashed, maybe). Plus, you know, all that moral shiz, blahblahblah (list of ethical reasons can be found here. Reasons 4, 5, and 6 are ones you may not have heard, and huge reasons why I limit animal products).

The thing I’ve noticed is that I’m actually a lot better at cooking now that I don’t cook meat. I understand spices better. I chop and cook vegetables in the right order, so that they’re all perfectly cooked in the same pan (even though they take different times to soften). I understand flavor combinations better. I’m better at substitutions in recipes. I take more risks in my cooking. And, I’m a lot better at making a quick meal of vegetables taste really good.

And, sure, a lot (maybe all) of these things are simply inevitable results of more practice in the kitchen, but I cooked for myself for many years before I ever even considered veganism an option (indeed, when I still scoffed at the simple idea of it). But all of those meals were boring. A chicken thigh (cause who can afford breast?), seasoned with salt, pepper, maybe cayenne; with a side salad; and some mashed potatoes or rice. BORING.

But still, I am not a vegan. Certainly, I have days when I just don’t care about global warming, or animal welfare, or world hunger, or my own health. I just want a dang Surfing California burrito cause they taste good and fahck everyone else. And when I go out to eat, I often don’t insist that they take the cheese out of the only vegetarian option, because I’m lazy and hate having complicated orders. And I certainly am not going to turn down a meal someone graciously cooked for me for any reason (unless it has arsenic in it).

So, that said, becoming completely vegan isn’t necessarily something that happens in one day. For a lot of people, me included, it’s a process. It’s HARD to give up the food you’ve been eating your entire life. It’s hard to give up your comfort foods and to not give in to cravings. Over time, as your diet changes, so do your cravings, but unless you are very determined (and if you are, more power to you!), it takes a long time to permanently change your diet, regardless of the diet you had/are changing to. I don’t ever want to become one of those holier-than-thou vegans who is always in your face about your diet (though, in fairness, I’ve always gotten more judgement from meat-eaters than vegetarians). I think every little bit of effort towards trying to eat less meat is great. I think Meatless Mondays are great. I love weekday veg. Every meal counts.

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My Suggestions for Eating More Plants 

So if you are trying to move to a more plant-based diet, then I commend you! I think it’s a great move and want to give you some thoughts/suggestions for giving up meat from my own experience.

  • Firstly, I prefer thinking of it as “plant-based diet” rather than “vegan”. Why? Vegan doesn’t say anything about what you are eating, just about what you’re not eating. Eating nothing but noodles and oreos isn’t particularly healthy. But plant-based, that is the diet that humans really were meant to eat. Plus, there is much less negative stigma attached to “plant-based” than “vegan”.
  • Don’t eat store-bought, imitation meat and cheese. Just don’t. So often it’s suggested to people new to veganism to slowly ease their way into it by eating things like tofurkey and soy cheese. I disagree. I think eating stuff like that would make me run back to meat way more quickly. Most processed, fake meats are GROSS. They don’t taste like the real thing and absolutely don’t taste good. And, while sure, they’re probably lower in calories and saturated fat than what they’re replacing, that doesn’t make them healthy. Processed crap is processed crap, no matter its ethics.
  • On that note, you’ll see on this blog that I do make my own fake meat or fake cheeses. I call it meat and cheese for accessibility. They taste similar and are playing a similar role in the dish, but they don’t taste exactly the same. Mushrooms marinated in liquid smoke and soy sauce tastes like mushrooms marinated in liquid smoke and soy sauce. But that’s okay, because mushrooms are delicious! And they’re also delicious when marinated in salty, smoky goodness. Is it trying to mimic the umami flavor we crave from meat? Yes, if you need it too. But it’s still delicious just for what it actually is.
  • You don’t really have to do an entire meal plan overhaul, just take out meat and add more veggies in dishes you make anyway, like pasta. A pretty common meal in our house is pasta with veggies. Here’s what you do, saute up a bunch of vegetables- whatever you have on hand or is cheap that week. We use things like onions, garlic, white button mushrooms, zucchini, eggplant, broccoli, even carrots. (Carrots are actually great in pasta sauce!). Dump in a can or two of rinsed beans (we tend to use white beans in pasta) and a jar of tomato sauce, and let it all simmer together for the time it takes to boil your choice of pasta. Voila, easy dinner! I haven’t craved meatballs in a long time.
  • Make these staples in your pantry: cashews, flax seed, nutritional yeast, brown rice, beans. And cumin, garlic powder, red pepper flakes, and a black pepper grinder. And onions and garlic. And eat more squash and sweet potatoes. Just cause all those things are yum.
  • I actually find that I eat fewer regular garden salads when all the rest of my food is vegetables. Hate salad? Become vegan!
  • Remember, fruits and veggies have fewer calories than their meat counterparts. More than a couple people have told me that they just can never feel full when they don’t eat meat. Well, of course not if your portion size is the same. An 8oz steak has 20 times the calories of an 8oz cauliflower steak. So. EAT MORE. Eat lots and lots and lots and lots. And eat often. I mean, they’re only vegetables.
  • Basically, you can still eat delicious food. The food will often be MORE delicious and more interesting. Your food will still be nutritious, and if you eat vegetables instead of processed crud, likely your meals will become more even more nutritious than your previous meals.

 

Vegan Loaded Fries

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A few months ago, habaneros were 99 cents a pound. 99 cents a pound! Do you understand what an incredible deal that is? I’m still blown away. I mean, it truly was a gift from the god of unpleasant morning bathroom visits.

So, I bought a bunch and made a cashew-habanero sauce that was delicious. Which, of course, led me to want to make more to smother fries with (because what else do you do with a good sauce?). So, I was going to make vegan loaded fries. And I was going to blog about it. And then I decided to compare it, nutritionally, to traditional loaded fries. I made a big ol’ spreadsheet and, well, here it is.

 

Ingredients:

IngredientsMethod:
Well, long story short, I never got around to making these (or blogging about it), but I’ve made all of the parts separately and suspect that it would be pretty dang good. Someone make ’em and let me know.

Fries: Cut up potatoes into fry shape. Soak them in water for about 30 minutes (this releases water so that they’re crisper when baked). Dry well by squeezing potatoes in a towel. Toss in oil and spices. Bake at 400F for a while until they’re nice and crisp.

Cashew-Habanero Sauce: Boil cashews for about 15 minutes (or soak overnight). Drain cashews, and blend with everything else until smooth.

Guacamole: Mash everything up together. I usually dice tomatoes and stir in after everything else is nicely mashed.

Bean stuff: Saute onions. Throw in mushrooms to soften. And tomatoes. And garlic and spices. Mix in beans. Heck, go crazy and throw some sliced bell peppers in there! (Just make sure you do it at the end, so the peppers stay crisp!)

Comparison:

Totals

So, as you can see, instead of half a cup of cheese and half a cup of sour cream, the vegan fries have 1 cup of cashew sauce. And, instead of half a cup of chicken and half a cup of beef, there’s one cup of beans. Which might lead you to believe that the meat eaters loaded fries are more interesting (more stuff), but remember, the beans also have mushrooms, onions, spices, etc, while the meat is just meat. And, I’ll just come right out and say it, cashew sauce tastes better than sour cream. Both meals have fries and guacamole (I mean, who doesn’t like guac?!).

I did a bunch of comparisons that I don’t really remember, but most important is the last one, where I pretended that you ate loaded fries for every meal (don’t do this. Or do. Whatever, your life), until you reached 2000 calories, and compared the nutrients calorie for calorie. For the three main nutrients (carbohydrates, protein, and fat), I decided that the closer the meal was to the daily recommended amount, the better. For the rest, I just said more was better, which isn’t really true, but my understanding is, for vitamins and minerals, it’s hard for average people to eat enough for it to be a problem unless they’re taking supplements. (But I dunno, I’m not an expert, do your own research, gawd!)

My Unlicensed Guide to Nutrition

The big three (aka the energy providing nutrients)

  1. Carbohydrates. Stop hating on carbs, people. There are good carbs and bad carbs, just like there are good fats and bad fats, (and, indeed, good protein and bad protein). We need carbs! If you run or are trying to to build muscle, good carbs actually help you. Pasta and white bread are bad carbs. Vegetables are good carbs. Look above. The meal is basically completely potatoes- and you still don’t get up to the recommended amount of carbohydrates for the day.
  2. Protein. In the same light, stop worshiping protein. Seriously, it’s annoying. Pretty much every renowned nutritionist and even the CDC, say that Americans on average are eating way too much protein. And, despite what protein powder manufacturers and the meat industry want you to believe, it’s not good for you to eat too much protein. Seriously, just google “too much protein”. It could lead to kidney disease or prostate cancer, and has been linked to an increased chance of diabetes. But, most readily, it can actually cause you to gain weight, rather than lose it (just like eating too many carbohydrates or too much fat is known to).
  3. Fat. Fat also isn’t necessarily good or bad for you, just like carbohydrates and protein are not necessarily good or bad for you. Everything in moderation. Everything in a good balance. And you’ll be fine. That said, you still shouldn’t eat too much fat (just like the other two), and when you eat meat and dairy, you automatically will be eating more fat than vegetables (which are basically fat-free). Vegans get healthy fats from fruits (avocados, coconut, olives) and nuts/seeds.
Other stuff most Americans probably aren’t getting enough of
  1. Fiber. Fiber is all the rage these days. It’s being added to everything, from candy bars to cereal. But fiber is not a hard thing to eat enough of. It’s really not. You don’t need to get Special K, you just need to eat vegetables.
  2. Potassium, Vitamin C, and A. These things are good for you. Don’t bother taking them in pill form when you can get them in the natural, whole form so easily.
  3. Iron. Are you surprised to see that there’s actually more iron in the vegan option than in the one with meat? I was. But actually, per calorie, a lot of plant sources have more iron in them than even beef (such as, leefy greens and beans!). Plus, vegetables have more vitamin C than meat, and vitamin C has been shown to help the body absorb iron. So, basically, win/win. (It’s a myth that vegetarians have more anemia than meat eaters. Anyone can have a nutrient deficient diet if they are not making healthy choices).
  4. Calcium. Leaving this for last, because it was the only nutrient that I bolded on the non-veg side. I bolded it for non-veg, because technically the dairy has more calcium, and if all sources of calcium are equal, the dairy would be better. However, there is a lot of research that suggests that cow milk actually impedes on our body’s ability to absorb the calcium. Countries with higher dairy consumption actually have higher incidence of osteoporosis. And it’s not just vegans who think milk is bad for you; even meat-loving, paleo-dieters often cut milk out as their calcium source for this very reason. Better to go with kale and broccoli to strengthen those bones.
DSC_0415TL;DR
So long story short. Eat more vegetables. Eat less meat. Try new recipes. Stop worrying so much that you’re missing out on nutrition simply by not eating meat, and wonder more about the nutrition you’re not getting by relying too much on meat. And you know, just do your best, take your time, enjoy yourself, and enjoy your food!

And that’s it for this lengthy return to blogging entry! Next up! Pad Thai. Maybe. If I get around to it. We’ll see. I might be back within 6 months.

One Pot Pasta and Vegan Parmesan Cheese, $0.83 for dinner

Being vegan doesn’t have to be expensive- but it also doesn’t have to be hard or time consuming. In my previous entries, in attempts to be super frugal, I’ve made every part of the meal. From cooking bulk beans from scratch to making fresh rolls. But let’s be honest, most people don’t have the time or the energy to make fresh bread every single night (I certainly don’t). Further, as someone who doesn’t own a dishwasher, I know well that cooking a big meal is not nearly as tiring as cleaning up after a big meal.

So here’s a quick, vegan meal that will only dirty a cutting board, a knife, a pot, a spoon, and some bowls and forks. It’s based on a recipe from the Minimalist Baker. I found their recipe because I happened to have an eggplant and mushrooms in the fridge, but the veggies in this recipe could really be replaced with anything (zucchini, mushroom, broccoli would be pretty great, for instance).

To make one pot veggie pasta, pick whatever veggies are cheap that day, saute them up, remove them from the pot (put them in your future dinner bowl to make one less dish!), boil the pasta in the pasta sauce and water until al dente, stir back in veggies, serve and eat. Simple!

Enjoy this pasta dish with some vegan parmesan cheese and a nice glass of chianti (or seltzer in a wine glass…)


oppastaplate

1 Bowl of Pasta: $0.71
1 Tablespoon Vegan Parmesan Cheese: $0.12
Total: $0.83

Leaves $9.17 per person for wine 🙂

onepotpastatitleIngredients
1 16oz box of pasta, $1.00
1 24oz jar of pasta sauce, $1.00
~32oz of water, $0.00
1 small eggplant, $0.75
~10 mushrooms, $1.00
1 jalapeno, $0.06
5 cloves garlic, $0.10
salt and pepper to taste, $0.03
3 tbsp olive oil: $0.27
Total: $3.94
Per bowl (makes 6): $0.71

Method

  1. Chop up eggplant into bite size pieces, put the pieces into a pot with the oil, and cover with some salt. Saute until they start to soften.
  2. Slice the mushrooms and add to the pot. While the mushrooms start to soften, add some minced garlic and jalapeno.
    veggiespasta
  3. Remove the veggies from the pot. Don’t bother rinsing out the pot (you’re adding those veggies back in there, anyway!)
  4. Add one jar of pasta sauce to the pot. Then fill the jar up with water, shake, and add that. Finally add about a third of a jar more of water.
  5. Add a bunch more garlic, salt, and pepper.
    pastainsauce
  6. Add the pasta and bring to a simmer. Cook for 8-10 minutes, stirring very often (it will stick to the bottom if you don’t!)
  7. Once the pasta is cooked, add back in the veggies. Stir everything together and let cook for another minute or so to get the veggies warmed up again.
  8. Serve with vegan parmesan cheese.

parmesantitle Ingredients
1 cup raw cashews, $1.89
¼ cup nutritional yeast, $0.64
1 tablespoon salt, $0.02
Total: $2.55
Per Tablespoon: $0.12

Method

  1. Blend everything together until it makes a fine powder.

Sangria Sorbet, 46 cents a serving. Fakon chipotle burger and roll $0.91

There is one reason I’m posting this entry, and that is Sangria Sorbet. An alcoholic frozen treat. I’d be a monster if I didn’t share that invention with you! So even though the rest of the meal might have fallen a bit flat and the pictures were pretty lame, I’ll make the sacrifice to share with you the wonder that is wine sorbet.

sangriasorbet

Ingredients
¾ – 1 cup sugar, $0.16
¾ cup water, $0.00
750 ml wine, $2.50
3 cups frozen strawberries, $0.99
Total: $3.65
Per serving: $0.46

Method

  1. Heat water and sugar until the sugar dissolves. This is the simple syrup.
  2. Let simple syrup and wine chill in the fridge.
  3. Once the simple syrup has cooled, blend everything together.
  4. Pour it into a bowl and freeze for several hours. I stirred it a few times while it was freezing.

 

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The Rest of Dinner

Rolls, $0.23 each
I made the rolls from this entry except I broke the dough into 8 instead of 16 rolls.

Fakon, ~$0.15 serving
I took the recipe for fake bacon from Fettle Vegan. Except I didn’t have liquid aminos so I used 2 tbsp of tamari and only 1 tbsp of liquid smoke instead. This coconut bacon is pretty good on an Elvis sandwich!

Burger, $0.38 each
This was a chipotle black bean burger, and tasted great! Except I goofed and got the can of chipotles with tomato paste instead of just straight chipotles, so the burger was much too moist and fell apart. I will definitely be experimenting with a chipotle black bean burger again to find a recipe more suitable for sharing on the web!

Avocado topping, ~$0.15 per burger
Because what’s a black bean burger without avocado on top?

Total plate: $0.91

Hamless Baked Beans, Collard Greens, and Cornbread, $1.62 a plate, 71 cent whiskey sour

I’m sorry vegan blog, but I must admit, pigs are probably my favorite animal to eat. But, unfortunately for my love of bacon, pigs are also arguably one of the most unsafe animal for a human to eat. Pigs share 98% of the same genes as us and are susceptible to many of the same diseases. That means, if you eat a sick pig, there’s a good chance you’ll get sick too. One way to avoid eating sick pigs is to buy higher quality meat- pasture-raised (supplemented with organic feed) from a local farmer you trust.

But, as much as I want to support local farmers who are treating their animals humanely, it is expensive to eat high quality meat often. The alternative? Well, it’s certainly not eating low-quality meat, where the animal lived its life in its own feces, eating cheap, chemical-laden food, and never even having the space to stand on its own legs. (Hey, did you know that pigs are smarter than dogs?) Instead, how about we just leave the pig out of a few recipes that are pretty delicious without it?

Let’s start with these hamless southern-style recipes.

platebakedbeans

Plate
Baked Beans, $0.52
Collards, $0.90
Cornbread, $0.20
Total: $1.62

Whiskey Sour, $0.71
cornbreadtitle

I separated the cornbread recipe into 12 cupcake sized servings using paper liners. If you use liners as well, make sure you let the bread completely cool before serving (otherwise half of it will stick to the paper!). You can also just bake in an 8 inch square, oiled baking dish for 5-10 minutes longer.

Ingredients
2 tbsp ground flax seed, $0.44
6 tbsp water, $0.00
1 cup flour, $0.08
1 cup cornmeal, $0.83
¼ cup sugar, $0.08
4 tsp baking powder, $0.23
¾ tsp salt, $0.02
1 cup almond milk, $0.41
¼ cup oil, $0.36
Total: $2.45
Per Serving: $0.20

Method

  1. Preheat oven to 425 degrees.
  2. Mix the flax seed and warm water together and let sit for several minutes.
    cornbreaddry
  3. Mix together all the dry ingredients (cornmeal, flour, baking powder, salt, sugar).
  4. Beat in the the non-dairy milk and oil.
    cornbreadrawmuffins
  5. Add the flaxseed/water mixture.
  6. Separate into 12 cupcake liners or into a pre-oiled pan.
    cornbreadbaked
  7. Bake for 15 minutes (cupcake size) or 20-25 minutes (pan). Check doneness by sticking a toothpick into the center and making sure it comes out clean.

 

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Is it weird that I grew up right next to Boston, but I think of Baked Beans as Southern cooking? This recipe is adapted from Lorna Sass’ pressure cooking blog. If you don’t have a pressure cooker, I would suggest soaking the beans overnight, cooking them for 20 minutes with just the bay leaves, then adding the other stuff on top and cooking for an additional 30 minutes. Not sure at all how it would turn out, but it works out pretty well in the pressure cooker! I used a slightly bigger bean than the original recipe called for, so I adjusted the times below to reflect that. If you use northern beans, the times I used below came out perfectly!

Ingredients
1 pound bag dry Great Northern bean, $2.79
2 bay leaves, $0.01
7 cups water, $0.00
2 tbsp oil, divided, $0.18
1 large onion, chopped, $0.15
4 cloves garlic, $0.05
¼ cup molasses, $0.48
¼ cup (plus a good luck squirt) mustard, $0.50
1 6oz can tomato paste, $0.97
1 tsp ground cloves, $0.05
1 tbsp ground cinnamon, $0.05
Total: $5.23
Per Serving: $0.52

Method

  1. Put the dried beans into the pressure cooker and cover with 2 inches of water above. Add the bay leaves and one tablespoon of oil to the water.
    beansprebake
  2. Lock the lid, bring to pressure, and keep at pressure for 20 minutes. Let pressure release by natural release (take off burner and put to side until pressure valve falls).
  3. While waiting for the pressure to release, warm the rest of the oil in a pan and saute the onions and garlic in it.
    bakedbeanmush
  4. Once the the onion is soft, add in the remaining ingredients and stir together.
  5. When the pressure has dropped on the beans, open the top (carefully and away from your face!) and plop the mixture on top of the beans. DO NOT STIR.
    bakedbeansnotstir
  6. Lock the lid and bring to pressure again. Cook at pressure for 10 minutes and then let pressure release naturally.
  7. Open up the pressure cooker and mix everything together. As the beans cool a bit, the sauce will thicken naturally.
    beanscookedinpot
  8. Taste and salt accordingly (I didn’t salt at all, because there was so much salt in the collard greens).

 

CollardGreens

Collard greens, where you boil the heck out of greens to soften them (and likely remove any nutritional value they might have had) and then add pig fat and call it a salad. Well, maybe let’s hold on the pig fat, and put in salty, umami flavor from soy sauce, worcestershire, and chili powder instead? And throw some extra veggies in there, just for good measure (and cause it works well with the flavor!).

Ingredients

2 bunches of collard greens, $2.98
.5 pound of mushrooms, $1.67
.5 onion, $0.15
3 tbsp soy sauce, $0.63
1 tbsp vegan worcestershire, $0.45
2 tbsp chili powder, $0.10
1 large red bell pepper, $1.25
Total: $7.23
Per serving: $0.90

Method

  1. Triple wash your greens, slice them into 1 inch strips, put them in a pot, cover with water, and bring them to a boil, and let them simmer for about 45 minutes.
    collardschop
  2. While the greens are boiling, mix the soy sauce, worcestershire sauce, and chili powder. Put sliced mushrooms in and mix so the mushrooms are covered.
    shroommarinate
  3. After 45 minutes, saute the mushrooms with onion.
  4. Pour out most of the water from the collards (I left about half a cup in there).
  5. Add the softened mushrooms and onions into the greens.
    collardscooking
  6. Dice up a red pepper and throw that in too.
  7. Keep cooking, stirring occasionally, until most of the liquid has steamed off.

 

whiskeysour

Ingredients

4 oz whiskey, $0.88
1-2 tbsp sugar, $0.04
1 lemon, $0.50
Water, $0.00
Ice, $0.00
Total: $1.42
Per glass: $0.71

Method

  1. Mix sugar with warm water to create simple syrup. Cool down with an ice cube.
  2. Mix simple syrup with lemon juice and whiskey.
  3. Put ice in two glasses and split the whiskey sour between them.

Baked-not-Fried Potato Pancakes with Vegan Sour Cream, $0.67

We begin our story on Sunday afternoon. The sun did as it tended to in San Diego, California: blast its beams down through cloudless skies onto the city, cooled to an even 75 degrees by the ocean breeze. A perfect day, as per usual. But instead of going out and enjoying the weather, our hero found herself sitting, legs sprawled across the coach and computer placed on her lap, playing yet another episode of a mediocre-at-best sitcom.

She had one plan for her day off- grocery shopping. The contents of her fridge had been almost completely depleted over the previous week, leaving her with nothing to cook for dinner but potatoes, beer, dried nuts and beans, and condiments.

“One more episode,” she’d tell herself. But 23 minutes later, she found herself still in her underwear, pressing play on the next episode of “New Girl.” Eventually she had to come to terms with the fact that there would be no point in her near future where she would be wearing pants, and she would have to start making a plan to eat what was already in her apartment.

So our recipe today is brought to you by the back and bottom of my refrigerator. Also, because you bake the potato pancakes instead of fry them, there really isn’t too much active time making them. Perfect for a lazy day when all you have in your fridge is potatoes.

plate

3 Large Potato Pancakes, $0.38-$1.52
¼ cup Sour Cream, $0.29
Total: $0.67-$1.81
Calories per plate: 464-489

The Poor Man’s Blue Moon: $0.81

sourcream

Thank you to Sarahfai at Addicted to Veggies for this sour cream recipe. I was a little too quick adding the water to the food processor, so the sour cream never got as thick as I had hoped, but the flavor was still good! The leftovers turned into delicious fake alfredo. The cashews I got on sale for $5.99 a pound (down from their usual $8.99) so that makes this cashew cream a bit cheaper than expected. Aren’t sales just great?

Ingredients
1.5 cup raw cashews, $2.83
2 tbsp + 1 tsp apple cider vinegar, $0.06
½ tsp salt, $0.01
1 ¼ cup water, $0.00
Total: $2.90
Price per quarter cup serving: $0.29
Calories per serving: 79

Method

  1. Soak the cashews for a few hours (Ideally 6-8, but I only did 2. The cream will be a bit more grainy if you soak for less time).
  2. Drain the water and add the cashews, vinegar, and salt to the food processor. Blend for about 2 minutes, until a sticky paste is formed.
    cashewpaste
  3. Scrape down the sides and bottom of the food processor, but leave the paste in there.
  4. While the processor is running, slowly add the water ¼ cup at a time. Do the first one in the first minute, and then add the rest of the water in ¼ cup intervals every 30 seconds.
  5. After you’ve used all the water, let the cashews blend for a minute, then chill it in the fridge for at least an hour for it to thicken.

potatopancake

I used organic, glass jarred sauerkraut in this recipe (because it was leftover in the fridge) so the price is higher than it has to be. The 10 pound bag of potatoes for $1.49 makes up for it though, right? Diced onions could be subbed in for the expensive kraut.

Ingredients
1 pound potatoes, $0.15
1 tbsp ground flax, $0.22
¼ cup water, $0.00
2 tbsp flour, $0.20
½ tsp salt, $0.01
½ tsp black pepper, $0.01
2 tbsp oil (for pan), $0.18
Total without kraut: $0.77
Price for 3 large ‘cakes: $0.38
Calories per serving: 385

Optional: 1 cup sauerkraut, $2.28
Sauerkraut brings the price up to $1.52 per serving (and adds an extra 15 calories).

Method

  1. Preheat oven to 425.
  2. Mix flax and water in a small bowl and set to the side.
  3. Peel and grate potatoes. Squeeze as much liquid as possible out of the grated potatoes (I did this with my fist over the sink, but feel free to use a colander). If you’re using sauerkraut, squeeze extra liquid out of it, too.
  4. Mix potatoes with everything but the oil. It should start sticking together a bit.
    rawpotpancake
  5. Put parchment paper down on a baking sheet and cover with oil. Spread oil with your hands.
  6. Do not wash oil off your hands. Use your oily hands to form patties.
  7. Bake patties for 30 minutes, then flip them and bake for another 15 minutes.

pbrbluemoon

As I said before, I was out of food and much too lazy to go to the store, so I had to get creative on this meal’s drink! That said, the mixture really was not as bad as you’d expect. If you like orange in beer, then you might actually like it! My dinner guest, who actually doesn’t like Blue Moon, did like this drink. And besides, it’s always a good idea to add more booze to booze.

Ingredients
1 can of PBR, $0.60
1 oz triple sec, $0.21
Total: $0.81
Calories: 247

Method

  1. Pour one alcoholic beverage into a glass. Mix with the other alcoholic beverage.