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Say Mmm - Free meal planning, smart grocery lists, and recipe organizing online. 6 Tips to Eat Vegan on a Budget (Page 2) There’s a common misconception that a vegan diet is also an expensive one, but I don’t think that has to be the case at all! Sure, if you eat lots of fake meat products and load up your cart with out of season veggies, a vegan diet can definitely break the bank. If an omnivore ate nothing bit filet mignon and fancy cheeses, that would get pretty expensive too, right?

The keys to stocking a vegan pantry without maxing out your food budget is pretty simple: eat real food, and cook from scratch when you can. Does that seem easier said than done? 1. Cooking from scratch probably sounds time-consuming, but with a bit of planning it’s very easy to work this into your schedule. 2. The right tools can help you save a ton of time and money in the kitchen. Rice cooker.

>>Next: Low maintenance meals and batch cooking Image Credit: Creative Commons photo by effekt! Easy Vegetarian, Vegan Slow Cooker or Crockpot Recipes. Slow cookers are inexpensive, convenient kitchen tools for busy cooks. Vegetarian slow cooker or crockpot recipes are easy to make, serve and clean up after, lovely to look at, satisfying to eat. Life is simpler and healthier with SV's easy delicious crockpot recipes! These easy crockpot or slowcooker recipes can begin on the stove and finish in the (slow cooker) crockpot.

If you're in a hurry, make these crockpot recipes on the stove top. If you need to reduce the cooking time, bring everything to a boil in another pan, while you preheat the crockpot on high, then throw it all in. An inexpensive digital appliance timer is very helpful for controlling the cooking time, as it will turn the crockpot or slowcooker on and off for you while you're not there. The only thing to keep in mind is different cooking times for different foods. Crockpot or slow cooker recipes are great to take to a picnic or potluck. More Crockpot-Slow Cooker Info. 20 ways to use roasted summer vegetables. Last week, I made ratatouille for the first time, and it was so good — a seasonal delight. I used Smitten Kitchen’s Ratatouille’s Ratatouille recipe, and I highly recommend it. I was a little overzealous with cutting vegetables, though, and I ended up with more vegetables out of the dish than in the dish.

The next morning, I roasted a large baking sheet full of the remaining vegetables in my oven, adding extra onions and garlic. I made Panini for lunch using the roasted vegetables, whole grain rolls, pesto and goat cheese (see the photo above), but I still had a lot of vegetables left. I used mozzarella cheese on my husband’s sandwich — putting hummus spread on the bread before filling it with the roasted vegetables would have worked, too.

I got to wondering what else I could do with the vegetables. So, I posed a question to my Facebook friends, “How can I incorporate roasted vegetables into meals.” With all these options, there’s no reason to ever let vegetables go bad in your crisper. Vegan French Dip Recipe from vegancoach.com. Meet The Shannons: The Betty Crocker Project : The Vegan French Dip Sandwich. You may have noticed more mushrooms being consumed by Shannons this week than normal. The reason is pretty simple. Dan's birthday is next week (yay!) And his social calender has been off the chart. I've taken the opportunity to go a little crazy with all the foods that he despises... like mushrooms. Having an excuse to eat lots and lots of mushrooms makes me feel like this. I'm Macaulay Culkining it all up!

Let's make some sandwiches... French Dip Sandwiches 1 Baguette (slice into the desired number of sandwiches - I would suggest no more than 4 per 1 Baguette- then split) 2 Tablespoons Olive OilDash or two of Braggs The rest of this is per sandwich : Yeah it's been a little like this with Dan out and about town... The Sinful Vegetarian's Vegan French Dip. Superior Touch. Deli Slices. America’s number one selling brand of meatless deli slices in America! Our slices are simply the best on the market. Certified 100% Vegan. 3 to 5 Net Carbs per Serving! The texture and taste of these slices make life easy whether you are a vegan or just someone looking for a healthy sandwich alternative to lunchmeat. Sliced extra thin for your sandwich stacking enjoyment! Made without Hexane-Extracted Soy Protein Isolates Certified Vegan Thin Slice No Nitrates or MSG 3 to 5 Net Carbs per Serving Pepperoni Tofurky Deli Slices With pepperoni lovers in mind we set out to create a meatless pepperoni that could satisfy the exacting standards of a nation of pepperoni experts.

Nutritionals Oven Roasted Tofurky Deli Slices The same great taste and texture that is in our Tofurky® Roast, sliced thin for club sandwiches, hoagies and subs. Nutritionals Canadian Nutritionals Peppered Tofurky Deli Slices Nutritionals Canadian Nutritionals Hickory Smoked Tofurky Deli Slices Nutritionals Nutritionals. Vegetarian French Dip Recipe | After Nine To Five. Vegetarian French Dip Sandwiches, 2 Ways « Straight Outta Chocolate. I’ve been dreaming about formulating a veggie French Dip à la Philippe’s for ages. My first idea was sautéing shiitake mushrooms and serving them with a mushroom stock for dippin’. After eating the jackfruit pulled pork at Pure Luck restaurant, I was eager to experiment with a jackfruit French Dip. To dip the sandwiches, I wasn’t sure what would be better, a super-flavorful stock or a gravy, so I decided to try both, and made a roasted mushroom stock and gravy.

The results and recipes for both experiments are below. Note: both sandwiches can be made vegan by substituting olive oil in place of the butter when sautéing the mushrooms and jackfruit. I recommend you make the jackfruit and stock first, because they take the longest to prepare. Mushroom French Dip Sandwich: Mushroom filling: Serves 6 1 1/2 Pounds Shiitake mushrooms 2 tbsp butter Roasted Mushroom Stock (recipe below) Roasted Mushroom Gravy (recipe below) Directions Sauté mushrooms and butter on medium heat. Jackfruit Filling: Like this: Vegan French Dip Sandwich Recipe. 13 Ways to Eat Healthier on a Budget. A whopping 20 percent of Canadians can’t afford their homes according to a study released this week. And, I’m sure this statistic is comparable in the US and other developed countries right now. The report went on to state that these people frequently chose unhealthy food options because they believed them to be cheaper and felt they couldn’t afford to eat healthy.

So in my effort to help everyone who is watching their money (isn’t that just about everyone these days?) I have compiled some of my favorite ways to eat healthier on a budget. 1. Double or triple your normal recipes and freeze the leftovers. You’ll dramatically cut down the cost of buying prepared and packaged foods. 2. 3. 10 Protein-Packed Plants. The continuing debate over how much protein the average person needs has done little to change our hunger for it. And who can blame us? Protein is one of the basic building blocks of life. When most people think of protein though, images of cheese, eggs and a leg of lamb pop into their head. Did you know though that every – yes, every – whole food contains protein. From your morning banana to your evening salad, you’re getting protein. Finding plants packed with protein is easy to do, and not only is it easy to do, it is easy for your body to use.

Plant-based foods are free from cholesterol, tend to be high in fiber, and are often alkalizing to the body. You may have heard the ongoing debate about “complete” or “incomplete” protein and “food combining”, but be wary; these topics are steeped in misinformation and myth. The term “complete protein” refers to foods that have all nine essential amino acids present in the correct proportion for our bodies to build protein with. Love This? 12 Top Vegan Iron Sources. If you are a vegan, what is the first argument you hear from meat-eating advocates? Well the sarcastic ones might say something about plants having feelings too, but the most popular rebuttal usually has something to do with iron. And yes iron is an essential mineral because it contributes to the production of blood cells. The human body needs iron to make the oxygen-carrying proteins hemoglobin and myoglobin. But just because you don’t eat meat doesn’t mean you’re going to wither away with anemia.

However, anemia is not something to be taken lightly. (Although I realize I just did.) So here’s the 411 on iron: how much you need, where you can get it, and tips to maximize its absorption. Love This? Thanks for subscribing! Iron Requirements The Food and Nutrition Board at the Institute of Medicine recommends the following: Infants and children • Younger than 6 months: 0.27 milligrams per day (mg/day) • 7 months to 1 year: 11 mg/day • 1 to 3 years: 7 mg/day • 4 to 8 years: 10 mg/day. 6 Tips to Eat Vegan on a Budget. Whole Food Vegan Recipes for Life! | Plant-Powered Kitchen. Motherhood, Vegan Parenting, and “Imposing Your Beliefs on Your Children” I’ve been thinking a lot about being a mom lately. Partly because our eldest is turning eleven this week, and I cannot believe she is growing so quickly (don’t all moms say that? It’s true). And, partly because this Pregnant Chicken piece brought me back to those ‘new mom’ emotions and experiences – again timely with our daughter’s birthday approaching.

Image from ebsqart.com, click to link to artist page And then today this Should Kids Go Vegan? Article is circulating. There is a quote in the article, which brings back that tired assumption about vegan diets: “The main problem I have with this book is that children are impressionable, and this is too sensitive of a topic to have a child read this book,” Nicole German, a registered dietitian in Atlanta, writes on her blog.

Yes, I suppose without proper guidance a child eating vegan could become malnourished. Let’s flip that and talk about what most kids ARE getting a lot of on the standard diet. Yes. And you know what? Eggzy: Know your food! Spicy Zucchini, Pepper and Potato Soup Recipe : Rachael Ray. Ingredients 1 large red frying pepper or red bell pepper , for roasting 3 tablespoons extra-virgin olive oil 1 to 1 1/4 pounds small zucchini , very thinly sliced into discs 2 chile peppers, Fresno or other, tops removed, seeded and sliced into very thin rings 2 mild green frying peppers (cubanelle), thinly sliced into rings 1 medium yellow or red onion, peeled and thinly sliced into rings 5 to 6 baby Yukon gold potatoes , very thinly sliced into discs (like potato chips ) 4 cloves garlic , thinly sliced Salt and freshly ground black pepper 2 tablespoons finely chopped rosemary A few sprigs thyme, leaves picked and finely chopped 2 pounds peeled fresh heirloom tomatoes, chopped OR 1 (28-ounce) can fire-roasted crushed tomatoes , stewed tomatoes or chunky-style crushed tomatoes 2 to 3 cups chicken or vegetable stock Fresh sweet basil leaves, shredded or torn, for garnish Crusty bread or fresh baguette , for serving Directions Cool completely and store for make-ahead meal.

Zucchini Vichyssoise Recipe : Ina Garten. Peas and Potato Soup with Tarragon Pesto Recipe : Rachael Ray. Provencal Vegetable Soup Recipe : Ina Garten. Oven-Baked Seasoned Fries Recipe : Aaron McCargo, Jr. Ingredients 6 medium (about 2 pounds) russet potatoes , cleaned 2 tablespoons grapeseed oil 2 tablespoons freshly chopped rosemary 1 tablespoon freshly chopped thyme leaves 3 tablespoons chopped garlic 2 tablespoons Big Daddy Seasoning, recipe follows Freshly chopped parsley leaves , for garnish Directions Preheat oven to 400 degrees F. Cut potatoes with a mandoline.

Cook's note: If you do not have a mandoline , cut each potato lengthwise into thirds; cut each portion into thirds. In a large bowl, combine cut potatoes and grapeseed oil. Add rosemary, thyme, garlic and Big Daddy Seasoning. Place in a single layer on a greased baking sheet. Big Daddy Seasoning: 1/2 cup smokey paprika 1/4 cup granulated onion powder 1/4 cup granulated garlic powder 3 tablespoons seasoned salt 1/4 cup fresh cracked pepper 1/2 cup kosher salt In a large bowl, mix ingredients together.

Double-Fried French Fries Recipe : Guy Fieri. Directions Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Cheater's Fries with Cajun Seasoning Recipe : Paula Deen.

Grilled Steak Fries with Citrus-Thyme Aioli Recipe : Bobby Flay. Rosemary Roasted Potatoes Recipe : Ina Garten. Garlic Roasted Potatoes Recipe : Ina Garten. Roasted Asparagus Bundles Recipe : Robin Miller. Oven-Roasted Asparagus Recipe. Roasted Asparagus With Lemon Recipe - Food.com - 360527. Greek Spinach Rice. I always look forward to dinner at my Yiayia’s (Greek for Grandmother) house. A child of immigrants, my Yiayia is a talented cook who had stints teaching Greek cooking classes at a culinary school and catering events. While there are many foods of hers that I love, this is one of my absolute favorites. (I’ll share more in the future!) It’s a simple & delicious rice dish chock full of spinach and flavored with lemon and a hint of tomato and onion. It’s vegan, too! Spanakorizo (Greek Spinach Rice) 2 pounds spinach1 Yellow Onion,1 Roma Tomato1/2 cup Olive Oil1 Cup rice2 1/2 cups water1 Lemon, more for garnish Salt & pepper to taste 1.

Related:Greek Island Salad Recipe Greek Spinach Soup with Orzo – RecipeQuick & Tasty Brazilian Cheese Bread. 15 Superfoods for Under $20. Asparagus Recipes | More Than 30 Delicious Asparagus Recipes.