Never can tell what you'll find here!
Taco Wacky Mac
Serves 8 at $2.37 per Serving
1 cup raw cashews (pre-soaked or boiled)
1 1/2 cups unsweetened almond milk
2 tbsp tomato paste
4 tbsp fresh lime juice
3 green onion tops
2 tbsp taco seasoning
1 tsp smoked paprika
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 lb uncooked pasta ( I like tri-color rotini)
1 small onion diced
2 medium red peppers diced
(1) 14 oz can black beans (rinsed and drained)
(1) 14 oz can corn (rinsed and drained)
1/2 cup fresh cilantro (add more to taste)
1 small lime sliced
1 small jalapeno sliced
Boil the raw cashews in water for 10 minutes.
While the cashews are boiling, cook the pasta in a large pot of boiling, salted water. When the noodles are done cooking, pour the noodles into a large colander, and drain the hot water.
In a medium-sized blender cup, add the raw cashews, 1 1/2 cups almond milk, 2 tbsp tomato paste, 3 green onions (only the green onions), 2 tbsp taco seasonings, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp black pepper, 1/4 tsp salt, and 3 tbsp fresh lime juice. Blend until the sauce is smooth and creamy. Add more salt to taste.
Add the diced onion, bell peppers, corn, and black beans to a large pan or mixing bowl. Pour the creamy taco sauce over the vegetables and add the cooked noodles to the pan. Toss it well to coat each noodle with sauce.
I like to serve mine with the rest of the green onions chopped up, avocado, and some cilantro lime crema (for our lacto-ovo veggies out there)!
Guilt Free Alfredo
Serves 8 at $6.26 per Serving
2 tbsp Olive Oil
1 medium white onion
6 cloves of garlic, smashed
1 cup raw cashews
2 cups vegetable broth
2 tbsp nutritional yeast (I add 3 because I love the flavor)
1 tsp white miso
1/2 tsp salt
1/8 tsp nutmeg
1 package porcini mushrooms (previously smoked on the grill)
1 lb of your favorite pasta
Prepare your noodles to package direction in boiling water.
While noodles are cooking, set oil to med heat in a pan. Add garlic and onions and cook until translucent. Then, add all ingredients (except the porcini and pasta) to a blender. Blend until well smooth! Pour into a saucepan over med-low heat while pasta finishes.
For cost savings, use whatever frozen veggie you have laying around the freezer. Tonight I had peas and carrots, but broccoli would have been great too!
Plate, and enjoy!
Anything Goes Nachos
Vegan, Veg, Omnivore
Serves 7 for $3.37 per Serving
Chipotle Pepper “Cheese” Sauce:
1 cup chopped cauliflower
1 cup peeled and cubed Yukon gold potato
¼ cup raw cashews
3 tablespoons water, more as needed
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 chipotle pepper from a can of chipotles in adobo*
1 garlic clove
½ teaspoon onion powder
½ teaspoon of sea salt
Make the sauce: Place the cauliflower and potatoes in a medium saucepan and cover with cold water by about 1-inch. Add a pinch of salt. Bring to a boil, then reduce the heat to a simmer and cook uncovered until fork-tender, 8 to 10 minutes.
Drain, let cool slightly, then place in a high-speed blender with the cashews, water, apple cider vinegar, olive oil, chipotle pepper, garlic, onion powder, and salt. Blend until smooth.
As far as nacho toppings, go nuts! Whatever veggies you have in the fridge do great! Canned beans, refried beans, some leftover hamburgers you have laying about (see, everyone's welcomed here!), grilled chicken, tofu, or mushrooms!
Sky's the limit! Have fun!
Easiest Salsa Ever!
Serves 15-20 at $0.57 per Serving
1 Can Rotel
1 Large Can Diced Tomato
1/2 bunch of cilantro (more or less to your taste)
1 clove of garlic
1 tsp cumin
1 small onion
Juice of one lime
1/4 tsp pepper
If you have a big enough food processor, then by all means toss everything in there and pulse to the desired consistency. If you have a smaller food processor or blender, work in batches and stir together in a big bowl.
Best to let it chill in the fridge for at least 30 min to let the flavors do their thing
Lemon Spinach Pasta
Serves five at $2.24 per serving
1 med yellow onion
3 cloves of garlic (minced)
2 1/2 c. vegetable broth
1 c. Almondbreeze Unsweetened Almond Coconut Milk (or for a richer sauce, use full fat canned coconut milk)
9oz. of your favorite style pasta
1/2 Lemon's worth of juice
Lemon Zest to Garnish
Salt, Pepper, and Red Pepper to garnish
In a large pot, heat some oil and sauté the onion for 3 minutes until the edges start to brown. Then add the garlic and cook for another minute.
Add the uncooked pasta, the vegetable broth, the almond coconut milk, and the lemon juice. Stir a couple of times to cover the pasta with the sauce. Cook for 15-18 minutes.
When the pasta is al dente, stir in the spinach and the lemon zest. Cook for 2 more minutes and season with salt, pepper, and red pepper flakes.
Hardgainer Jamaican Chickpea Curry
Five serving meal prep at $3.30 per serving.
Ingredients for protein prep:
1 Block extra-firm tofu
2 tsp arrowroot starch
1 tsp garlic powder
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp fresh cracked black pepper
1/2 tsp allspice
2 tbsp coconut oil
Ingredients for the rest of the dish:
1 medium yellow onion (chopped)
4 cloves garlic (minced)
2 green chilis (deseeded and chopped)
4 red potatoes (skin on)
2 tbsp Jamaican Curry Powder
2 tsp dried thyme
1/2 tsp allspice
2 tsp red pepper flake (this is my heat preference, but you do you)
1/2 tsp kosher salt
3 c. canned chickpeas (low sodium)
2 c. water
The trick here is to take your tofu from the pack, slice it in half horizontally (like you're slicing to really thick pieces of cheese), and then wrap both slices in a tea towel inside a cookie sheet. Then, place another cookie sheet on top of the wrapped tofu and put any and all canned food items you can on the top cookie sheet. This will drain all that juice out of the tofu. See, tofu is like a sponge, and this will let all those flavors soak right in when you get rid of the rest of the liquid!
After that is done, dice into 1/2 in cubes, and combine with the other protein prep items and stir gently to coat.
Add the coconut oil to the pan and pan sear your tofu on all sides until golden and delicious. Take it out and set aside.
While the tofu cools, drop t the onion and garlic into the pan. Let things get fragrant while stirring and then add the potatoes and chilis. Let them heat for over medium-high heat until the edges start to color. Then add the water and cover. Simmer until the potatoes are fork-tender.
By this time, the tofu should be cool. Add the rest of the ingredients (including tofu) to the pot and stir to combine. Portion them out into your meal prep containers, and go ham on them tomorrow at lunch!
Vegan Cilantro Cream Pasta
Five Servings at $1.57 per serving.
Zesty Cilantro Cream Sauce
2 1/2 cups small cauliflower florets (cut your own, it's cheaper)
1 cup Almond Breeze Unsweetened Almond Coconut Milk
2 garlic cloves, smashed and peeled, to taste (one clove if using Mexican garlic. It'll have purple-ish stripes on the paper)
2 scallions (green onions), ends trimmed so that only the white and light green parts remain
1 tablespoon nutritional yeast flakes (don't want to skip or substitute)
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lime juice
1 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Dash of cayenne pepper
1/2 cup cilantro leaves, chopped
Bring a medium pot of water to a boil. Add the cauliflower florets to the pot and boil until very fork-tender. Strain off the water.
Add the boiled cauliflower florets, almond milk, garlic, scallions, nutritional yeast, olive oil, lime juice, sea salt, chili powder, cumin, and cayenne pepper (if using) to a NutriBullet or something similar. Blend on high for 1 to 2 minutes or until completely smooth and creamy.
Pour the sauce into a large saute pan. Turn heat on medium and stir constantly for 3 to 5 minutes or until hot and bubbly. Stir in the chopped cilantro. Then, add your favorite pasta and any leafy greens you have laying about to the pan and toss to coat. Heat for 2 minutes or until the sauce thickens and clings to the pasta. If needed, add pasta water, 1/4 cup at a time, to thin the sauce. Remove from heat, and bring it to your face!
Overnight Date Oats
Five servings at $1.12 per serving.
1/2 c steel cut oats
1/2 c Almond Breeze Unsweetened Almond Coconut Milk (if you can’t tell, I love this stuff)
3 tbsp flaxseed meal1 Medjool date chopped
Optional: Dried fruit and/or fresh fruit!
Get five containers with lids, and add the oats and almond milk. Top with meal and the chopped date. Top with your dried and/or fresh fruit.
My go-to combo is dried coconut flake, fresh blueberries, and dried goji berries! I also change it up with blackberries and raspberries if I find a good deal!!!
When is Payday Stir Fry
Vegan, Veg, Whatever. This is a pantry free for all. Can make as many servings as whatever you have. <$1.50 per serving, even if you get fancy!
Soy Sauce (I dig Kikkoman Low Sodium)
Ramen Noodles (Pictured are brown rice noodles I had in the lazy Susan)
Bagged frozen veggies (frozen from your spring garden... or a manager's special "Mexican Vegetable Blend" like I used in the pic)
Cooking oil. I used toasted sesame oil and coconut oil.
There are literally no measurements on this because it's simply grab and go! Boil your Ramen (or any noodle really) until it's almost done, and then shock with cold water in the strainer.
Get your oil going, throw in any seasoning you might have. I had a clove of garlic in the back of the pantry, and some near spent green onions. In they went, got fragrant, and then I added the frozen veggies straight from the freezer. Once half-thawed I added soy sauce to taste, a bit of corn starch to thicken, and then my rice noodles. I stirred to combine, and then threw them on a paper plate. Why? Because it's been a day and ain't nobody got time for dishes...
Low-Carb Vegan Flatbread
A flatbread that goes good with both sweet and savory dishes. Vegan, low-carb, 5 servings at $1.12 each.
1 cup coconut milk
1/2 cup + 1 tablespoon super fine almond flour (trust me, you'll want the fine)
1/2 cup arrowroot flour
pinch of sea salt
In a large bowl mix together all of the ingredients. It should be the consistency of pancake batter, but way yummier!
Set a nonstick skillet on medium-high heat, once hot, lightly spray with a little olive oil then pour in about 1/3 cup of the batter in the middle of the skillet.
Allow the flatbread to cook and become firm. It should take about 3 minutes. Flip it using a spatula and cook for an additional 2 to 3 minutes until the top and bottom are golden brown. Repeat for each piece.
Set the flatbread on a cooling rack to cool and become more firm. This keeps it from getting soggy.
Red Curry Quinoa Chili
5 servings at $2.25 each.
1 1/2 tablespoons olive oil
1 lb plant-based protein -- I use Impossible brand.
1 tablespoon minced garlic
1 1/2 cup diced red onion
4 tablespoons red curry paste
1 teaspoon chili powder
1 teaspoon smoked paprika
6oz coconut milk
1 can chickpeas, drained
1 can (14.5 oz) crushed tomatoes, drained
2 cups veggie broth
1 cup cooked tri-color quinoa
1/3 cup fresh chopped cilantro
sea salt & pepper to taste
Set a nonstick skillet on medium heat and add 1/2 tablespoon of olive oil. Add the plant-based protein, and brown. This stuff can burn easily, so keep an eye on ti. Set the chopped patties in a bowl and place the skillet back on the heat.
Add 1 tablespoon olive oil, garlic, and red onion. Cook until the red onion turns brown and translucent and be careful NOT to burn the garlic.
Add red curry, chili powder, and smoked paprika. Cook for about 2 minutes until it is very fragrant.
Add the chickpeas and stir it up for 2 minutes.
Add crushed tomatoes, coconut milk, veggie broth, quinoa, and cilantro. Mix everything together, reduce heat, and bring to a simmer. Cover and cook for 15 minutes.
9 servings at $.51 per serving
1 1/4 cup cornmeal
1 cup all-purpose flour
1 cup almond milk (unsweetened)
5 tbsp avocado oil
1 tablespoon baking powder
1/2 teaspoon salt
Preheat your oven to 400F (200C), and pour enough oil in the bottom of an 8" cast iron skillet to just cover the bottom. Set to med-high heat.
Mix all ingredients together. Stir until just combined. Don't over mix it. Pour into the greased skillet, and let cook for a minute before adding to oven. (Makes 2 pans, so don't overfill!)
Bake 20 - 25 minutes until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before slicing.
Kimchi Fried Rice w/ Teriyaki Wasabi Tofu
5 Servings at $3.10 per Serving
1 Block X-Firm Tofu
1 tsp wasabi paste
1 tbsp cornstarch
1/4 c. teriyaki sauce
2 tablespoons sesame oil
1/2 cup diced onion
1 1/2 tablespoons fresh ginger
1 1/2 cups Napa cabbage Kimchi, chopped into small pieces
3 cups cooked (long grain) brown rice (TIP: use day-old rice, it'll be more restaurant-like)
2 tablespoons juice from Kimchi
1 tablespoon Gochujang (or Sriracha)
1 tablespoon fresh garlic
low sodium soy sauce to taste
Preheat oven to 350 degrees.
Place tofu, teriyaki, cornstarch, and wasabi in a bowl and mix to coat. Spread evenly on a cookie sheet and bake for 15-20 min, or until the teriyaki starts to caramelize.
Bring a wok to medium heat, then add oil, onions and ginger. Cook and caramelize the onion for 2 – 3 minutes until fragrant and the onion has turned brown and translucent.
Increase the heat to HIGH, then add Kimchi and mix everything together. Cook for 1 – 2 minutes, then add the rice and cook for 1 – 2 minutes, ensuring that every grain is toasted and the Kimchi is well integrated into the rice. Fold in the fresh garlic, cooked pork and egg. Add Kimchi liquid and a little bit of soy sauce. Ensure everything is well mixed.