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.


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

Whiskey Sour, $0.71

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.

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


  1. Preheat oven to 425 degrees.
  2. Mix the flax seed and warm water together and let sit for several minutes.
  3. Mix together all the dry ingredients (cornmeal, flour, baking powder, salt, sugar).
  4. Beat in the the non-dairy milk and oil.
  5. Add the flaxseed/water mixture.
  6. Separate into 12 cupcake liners or into a pre-oiled pan.
  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.



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!

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


  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.
  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.
  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.
  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.
  8. Taste and salt accordingly (I didn’t salt at all, because there was so much salt in the collard greens).



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!).


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


  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.
  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.
  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.
  6. Dice up a red pepper and throw that in too.
  7. Keep cooking, stirring occasionally, until most of the liquid has steamed off.




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


  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.