Eat fries for dinner. Seriously – they don’t have to be greasy, unhealthy, and loaded with trans fats. To be honest, Joe and I enjoy a plate of fries and dip for dinner more often than I care to admit. It’s just soooo good. So filling. SO CHEAP. Potatoes, man. They are cheap cheap cheap.
I try to balance out the fact that we’re eating just fries for dinner by pairing with a dip. While I usually opt for some cashew cheese dip on the side, I thought a black bean dip would be perfect. Black beans are loaded with protein (not to say cashews aren’t) and add a healthy dose of fiber. Side of lime for extra flavor and some fresh lettuce leaves. Romaine lettuce is is super fresh paired with fries. Trust me – just try it!
The best part is that these fries are oil-free, so go to town.
More budget and money-saving tips! I love reading posts like this, so I hope you can appreciate.
In the past, I’ve shared my $50 vegan shopping list for Trader Joe’s. As we’re trying to save more and more for baby girl on the way, we’ve opted to buy more from PriceRite. Do you have a PriceRite near you? I believe it’s a New England (or maybe just upper East Coast?) chain but oh man, it is SO INEXPENSIVE AND CHEAP! And cheap does not mean poor quality in this case, because the fruit and veggies are awesome here, as well as other name brand products. One of the ways that PriceRite keeps it costs down is the fact that you need to bring your own bags, so don’t forget yours (if you do, they are only 10 cents a bag).
I’ve been so impressed with our shopping habits these days that I wanted to share what a week’s worth of vegan/plant-based food from PriceRite looks like for under $50. I hope it helps! I love having proof that eating vegan/plant-based does not mean expensive. You can still be frugal and eat like a queen (or king). ;)
Another recipe I tried recently that came together better than I expected. One thing about me is that I really just trying throwing things together to see if they work. Sometimes they do, sometimes not. These vegan jackfruit enchiladas definitely were a hit with me and my husband. I apologize for the pretty crap photos… there’s not really any great way to take a nice picture of enchiladas (not in my case, anyways!) But taste is what matters here, right?
I made these quickly in the midst of us both binging Shameless (any other fans?) Not sure what took us this long to watch, but we’re hooked! We blew through the first season in two days. Haha!
Sorry it has been so quiet for a few days. If you follow me on IG, you know I was in sunny FL with my family. It was great to get away, but back to the grind! No place like home :) Sharing sharing a recipe I’ve had on my mind for a while, but just finally getting to it.
If you’ve read the About section on here, you know that I do not label myself vegan because I do consume local, organic honey. More about that HERE. It’s best to be transparent, right?
Now that that is out of the way, [nut] milk and honey tea. It’s one of my favorite drinks. Add the bubbles and I’m in heaven. The bubbles are tapioca balls, better known as boba. I talk more about this and how to prepare them in THIS POST. If you are making the boba for the first time, you’ll have to reference it. You can find them on Amazon if you are unsure of where to grab these guys. You’ll also want to grab the right straws for boba, like these.
Good morning! Another recipe I could not wait to share. I created it by accident, really. It was a Friday… there was almost nothing in the fridge because our shopping day is Saturday morning. But… there was 4 slices of tofurky leftover, literally maybe 1/4 cup of vegan cheese shreds, 1/2 red pepper, and 1/2 onion. The pantry is always loaded with potatoes, so hey… hash it is!
There’s 14 grams of protein in 5 slices of Tofurky (hey, over 10 grams for 4 slices) and lots of nutrients in the veggies. Perfect pregnancy breakfast, right? I’m also going to say that this recipe below served just me (I am very hungry these days) but could definitely serve 2. Double it up for a family serving, because even a meat-eating family would enjoy this potato hash. It’s super flavorful and the toasted tofurky adds an awesome crisp/crunch to it.
Side note, I’ll be away for a few days visiting family in Florida! It’ll be pretty quiet on here, but I’ll be keeping up on IG when I can.
Hi guys! I have to be honest – I haven’t been doing much in the kitchen, considering how much I have been eating lately. A lot of what I eat is very quick and usually just some chopped up veggies with a side grain. Not much experimenting going on.
But the other night I did end up making a new macaroni salad recipe on a whim. Joe was excited when he got home because he loves mayo-based mac salad (and so do I) but I haven’t made it in a while since going vegan. ENTER JUST MAYO. Just Mayo is my absolutely favorite vegan mayo because it literally tastes… just like mayo (texture, consistency, taste, everything). This recipe tastes just like the good ‘ol pasta salad recipes I used to love at cookouts.
The key to my recipe is having pickle juice. Vinegar is one thing, but… the pickle juice truly elevates the flavor (in my opinion) and this isn’t just because I am pregnant, I promise. Haha!
Most people who know me know that I am a sucker for anything lavender. Lavender iced coffee, lattes, iced tea, muffins, scones… if it had lavender in the title, I’m going to want to try it. Since a lot of coffee shop and bakeries around here don’t usually carry lavender drinks and baked goods, I grabbed my own lavender buds and made this sweet syrup. It’s perfect for homemade iced coffee, lattes, or baking. Plus, it was really easy!
Leaving the cold weather behind, I am opting for lighter soups these days. I definitely am one of those crazy people who eats soup year-round, but I think this is a happy-medium. It’s warm and comforting, but not too heavy like some of the soups and stews I make during the winter.
Lemongrass is one of my favorite flavors (and scents), and this is actually one of the first times I have used it in cooking. Happy with the results!
Just another recipe from the pregnancy craving chronicles. I had leftover beefless crumbles from that time I made vegan NY system hot weiners, so hey. Why not?
I’ve never even been a huge fan of chili and cheese fries, but the idea of this really excited me because anything having to do with potatoes and cashew cheese is amazing. The cashew cheese is also loaded with protein (about 7 grams) and the beefless crumbles are also a great source (12 grams in just a 1/2 cup!) And even better, this was a really quick and easy dinner to make – minimal energy.
If you’re looking for comfort food, this is it.
This post is long overdue, I know. The Forager Project sent me a ton of vegan goodies a couple months ago, but life has been crazy/hectic and I kept putting this post off. I apologize! But finally, I am taking time today to catch up on blogging and review the best vegan yogurt I’ve had the pleasure of eating (yes, best!)
I always want to share how I dressed up my yogurt with all the fixings – you know, just some inspiration. A review and my “recipes” after the cut. :)