Vegan Curried Cabbage Soup

IMG_0951Tis the season for soup and curry! Why not have the best of both worlds with a curry soup? Of course this is not my first time showcasing curry on the blog nor is it my first soup so if you’re interested check out:

Add what ya got Thai Curry Soup

Baked Vegan Jollof Rice

Creamy Vegan Gnocchi Soup

One Pot Lasagna Soup

Vegan Slow Cooker Tikka Masala

On to my newest obsession curried cabbage soup!

 

Ingredients

half a head of cabbage chopped*

1 cup of chopped carrots

3 medium potatoes cubed

1 small serrano pepper, seeds removed, minced- Jalapeño works (Or 1-2 tsp red pepper flakes)

1 Tbsp ginger, minced ( Or ginger powder)

1 can of white beans, rinsed and drained. Chickpeas or navy beans are great!

2-3 cloves garlic, minced (Or 1 tbsp  garlic powder)

 

1/4 cup diced onions (Or 1 tbsp onion powder)

 

1 tablespoon coconut oil

3 Cups veggie broth

1 tablespoon soy sauce (adjust with the saltiness of your broth)

1 tablespoon curry powder

*Don’t let your other half of cabbage go to waste! Chop and freeze. Cabbage keeps so well in the freezer and still has a crunch once defrosted. For other suggestions on how to save money in the kitchen, check out these  Top Tips.

This makes about 5-6 servings, so perfect for meal prep.

 

1. Pre-heat a large pot over medium heat. Add coconut oil and onion. Sauté for 2-3 minutes. Continuously stir until onion is golden.

2. Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes. Then add carrots, potatoes and cabbage. Cook for 1-2 minutes stirring occasionally.

3. Add curry powder and soy sauce and continue to stir until veggies start to release more water about 5 minutes.

4. Add in veggie broth. Bring to a boil, add beans and  stir.  Cover and turn down to a simmer. Let simmer for 10-15 until potatoes and carrots are tender but not too soft.

5. Taste and adjust flavor as needed, adding more soy sauce for salt and/or depth of flavor or more curry powder.

Let me know what you think and if you give this recipe a try!

This recipe is featured on Buzzfeed’s Tasty!

 

 

 

 

Vegan Churro Cupcakes

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These cupcakes are perfectly sweet and have an amazing cinnamon sugar flavor. They are an amazing replica of the Mexican street food. Try this recipe out for an awesome summertime treat!

I made these delicious little cupcakes for a Cinco de Mayo celebration and they were a huge hit! I will definitely be making them all summer long.

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Prep Time 10 Minutes

Bake time 18-20 minutes

Total time: 30 minutes

Dry Ingredients:

  • 1.5 cups all-purpose flour
  • 3/4 cups brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients:

  • 3/4 cup cold water
  • 1/2 cup vegetable oil
  • 2.5 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar

Frosting:

  • 1/2 cup vegetable shortening
  • 1/2 cup vegan butter
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 – 4 tablespoons non-dairy milk
  • 1 tablespoon white sugar
  • 1 tablespoon cinnamon

 

1. Preheat your oven to 375 degrees Fahrenheit. Line a cupcake pan with 12 liners.

2. In a large bowl combine all the dry ingredients. Whisk together until well combined.

3. In a medium bowl combine the wet ingredients. Mix well. Add the wet ingredients to the dry ingredients. Using a spatula mix everything together until just combined. No need to worry about lumps so don’t over mix!

4. Divide batter evenly between the liners. Bake for 18-20 minutes until the center cupcakes are golden and a toothpick comes out clean. Refrigerate cupcakes until completely cool. Make sure they are cool before removing from the pans!

5. While cooling make the frosting! Combine the powdered sugar, vegan butter, vegetable shortening and vanilla extract using a stand or hand mixer. Add in non-dairy milk one tablespoon at a time until you achieve the desired consistency.

6. In a small bowl mix together sugar and cinnamon.

7. Once the cupcakes are cool, frost, and sprinkle the cinnamon sugar on the cupcakes.

Keep cake refrigerated as the buttercream frosting will melt otherwise!

Let me know what you think and if you give this recipe a try!

This recipe is featured on Buzzfeed’s Tasty!

 

Savory Baked Oatmeal Cups

This idea came from the extremely popular High Protein Baked Oatmeal Cups that you guys have loved! The best part of them is that they are customizable and are perfect for meal prep. Well I am a lover of savory breakfasts. After making my Vegan Breakfast Bowl, I knew I needed to meal prep some savory breakfasts! Most oat recipes that you find are sweet but savory oats are actually really delicious!  Don’t knock it til you try it!

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This recipe still remains insanely easy and I’m sure you have most of the ingredients in your kitchen.

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I hope this recipe inspires you to get creative and a bit savory with your breakfast!

This makes about 15 oatmeal cups and I pack about 3 per day for meal prep.

Ingredients:

1 can pureed or mashed beans (I’ve used pinto, black and kidney) . Mash with a fork or puree in a blender you may need to add a few tablespoons of water to blend)

1 teaspoon baking powder

1 chia or flax egg (see below)

3.5 cups old fashioned oats

1/2 cup nutritional yeast

2 cups vegetable broth (or water)

2 teaspoon onion powder

2 teaspoon garlic powder

2 teaspoons salt

1/2 cup sunflower or hemp seeds

1/3 cup frozen corn, defrosted

1/3 cup  frozen peas, defrosted

2 tablespoons vegan friendly bacon bits (Like McCormick Bac’n Pieces), optional

Pepper to taste

 

 

1. Preheat your oven to 375 degrees Fahrenheit.

2. Make your chia or flax egg.  Mix 1 tbsp of chia seeds or ground flax with 2.5 tbsp of water. Let sit.

3. Combine all of your dry ingredients into a large bowl. This includes the oats, nutritional yeast spices, salt, seeds and baking powder. Mix well.

4. Add in the bean puree, chia or flax egg. Mix together making sure the egg substitute and beans are thoroughly incorporated.

5. Add in the vegetable broth slowly while mixing. Once all of the broth is added stir to make sure everything is well combined. This is where you can add the veggies. Let the batter sit for 5 minutes.

6. Scoop mixture into nonstick cupcake/muffin tins. I add about 1/3 cup of the batter to each.

7. Bake for 20 minutes then remove from the oven. Let cool for 10-15 then remove from pan.

Enjoy right away or meal prep for the week! I pack 3 for breakfast everyday.

Let me know what you think and if you give this recipe a try!

 

Add-What-Ya-Got Thai Curry Soup

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This delicious spicy soup is perfectly customizable and is great when you’re on a budget (like me). It also comes together in about 30 minutes and you can make it all in one pot. I make this soup all of the time because its good, hearty and I can use whatever vegetables I have on hand to make it.

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Budget options in bold, don’t worry the budget option soup its still really good!

  • 1/4 cup water (or use 1-2 tablespoons of oil)
  • 1/4 cup onions, diced (Or 1 tbsp onion powder)
  • 3 cloves garlic, minced (Or 1 tbsp  garlic powder)
  • 1 Tbsp ginger, minced ( Or ginger powder)
  • 1 small serrano pepper, seeds removed, minced- Ive also used poblano and jalapeño before (Or 1-2 tsp red pepper flakes)
  • 2 cups sliced carrots (or try sweet/white potatoes, butternut squash or another hearty veggie)
  • 3 cups vegetable broth
  • 1 can full fat coconut milk
  • 1 cup uncooked lentils ( Cooking time below is for red lentils, if you use green or brown lentils, adjust cooking time)
  • 2 Tbsp soy sauce
  • 1 Tbsp Thai curry paste (I prefer red but green works well too!)
  • 1-2 cups total of any other veggies you want to add (Think frozen corn, peas, broccoli, spinach, kale*)
  • Salt and pepper to taste

*If using kale or a heartier veggie add in after adding curry paste

This makes about 4-5 servings, so I love making this for meal prep.

  1. Pre-heat a large pot over medium heat. Add water (or oil) and diced onion. Sauté for 2-3 minutes. Continuously stir until onion is golden.

  2. Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes. Then add carrots and a bit of salt and stir. Cook for 1-2 minutes stirring occasionally.

  3. Add vegetable broth and coconut milk and increase heat to medium high to bring to a low boil. Add lentils and stir. Once the mixture comes back to a low boil, reduce heat to low.

  4. Add soy sauce and Thai curry paste and stir. Simmer the soup uncovered, stirring occasionally, for 12-16 minutes or until the carrots and lentils are tender (Adjust time if using other types of lentils!) If the mixture becomes too thick, you can add more vegetable broth as needed to thin.

  5. Turn off the heat. At this point you can add whatever other vegetables you have on hand! Toss in the vegetables, stir and cover the pot to let the residual heat cook them.
  6. Taste and adjust flavor as needed, adding more salt or soy sauce for salt and/or depth of flavor or more Thai curry paste.

Let me know what you think and if you give this recipe a try!

Vegan Breakfast Bowl

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This vegan breakfast bowl was a delicious and happy accident that mostly was created out of hunger. The roasted potatoes, sauteed kale, fried seitan bacon and chickpea omlette made for a perfectly balanced and filling start to my day.

I started my Sunday super early working and running around so by the time 9 am came I was famished. I needed food right away. But I still had a million things to do. I remembered I had a potato in my fridge so I chopped it up preheated the oven and threw it in while I continued to work around the house. I started the morning in my garden and I harvested some kale so I thought maybe I’ll eat that too. In between jobs I chopped it up and added it to a frying pan. I also remembered that I had and almost always have a seitan loaf in the freezer. While marinating the sliced seitan, I found a small bag of chickpea flour that I needed to use.

I hope this recipe inspires you to get creative with your breakfast and use what you have in your kitchen!

Roasted Potatoes

1. Preheat the oven to 375 degrees fahrenheit

2. Cube any type of potato (try sweet potato!) and add it to a silicone mat lined baking sheet. Season with onion powder, garlic powder, salt, pepper and paprika.

3. Bake for 20-30 minutes. Bake time depends on the type of potato used and the size of your cubes. Set aside.

Sauteed Kale

1. Preheat a medium sized pan on medium high heat.

2. Toss in 1-2 handfuls of rinsed and chopped kale (or spinach) It may look like a lot but remember how much fresh greens cook down!

3. Add a bit of water as needed to help it cook and not stick. Season with onion powder, garlic powder salt and pepper to taste.

4. Cook until tender set aside.

Seitan Bacon

1. Make a seitan loaf! I recommend doing this before hand as it takes at least an hour. Remember the loafs freeze well. Slice 5-8 thin pieces about 1/8 inch in thickness.

2. In a small bowl add 1/2 teaspoon liquid smoke, 1 tablespoon soy sauce, 1 tablespoon maple syrup, 1 teaspoon garlic powder, 1  teaspoon onion powder, 1 teaspoon smoked paprika and a tablespoon of water. Mix well.

3. Marinate seitan slices in the mixture for a 5-10 minutes or in the fridge overnight.

4. Add a bit of oil to your medium low heat preheated pan (use your kale pan, less washing up!) Fry seitan bacon for 45 seconds to a minute on each side until golden brown. Set aside.

Chickpea Omlette

  1. Add 1/2 cup of chickpea flour to a small bowl. Add 1 teaspoon black salt, fresh pepper to taste, 1 teaspoon each of onion and garlic powder, 1 tablespoon nutritional yeast and 1/2 teaspoon of turmeric. Mix well. (Feel free to treat this like an omlette and add mushrooms, spinach or bell peppers!)
  2. 1 tablespoon at a time add water to the bowl mixing well until a pancake batter consistency is reached.
  3. Preheat your pan to medium heat. Add a bit of oil, just enough to coat the bottom of the pan. Pour the mixture into the middle of the frying pan.
  4. Its not like a regular pancake. It wont bubble when it is ready to flip look for the edges to pull away from the pan and turn golden brown. Flip it and let it cook for about 1 minute. Set aside.

Assemble your bowl

Add everything to a bowl. Season to taste with extra salt and pepper and green onions.

You can’t have a bowl without a Sauce. I made a sriracha maple syrup with 2 parts maple syrup and 1 part sriracha for a spicy and sweet kick to the bowl. You can also go for just sriracha or maple syrup. Or ketchup if that’s your thing. Get creative!

Let me know if you give this bowl or any part of it a try! Don’t be afraid to adjust and customize it to your preferences or what you have in your kitchen.

 

Vegan Sweet Lemon Cake (or Cupcakes!)

This vegan lemon cake is perfectly sweet, tart and fresh and will impress anyone! It’s a perfect spring cake for Easter, birthdays, Mother’s Day or just because. No one will be able to tell it’s vegan!

I needed a last minute (night before!) cake for my Mema’s 85th birthday. Whenever we go to visit her we bring her a box of thin lemon Oreos. We have completed bonded over how delicious these little cookies are. We definitely needed a lemon cake for her birthday.

My favorite cake recipe comes from Sam from It Doesn’t Taste Like Chicken (hey, Sam!). I seriously make her chocolate cake recipe several times a year. It’s always a hit with vegans and non-vegans. When deciding how to make this recipe I went directly to her page looking for a lemon cake recipe. She doesn’t have one yet but I was able to customize her vanilla cake to be exactly what I needed. It turned out so amazing that I just had to share!

Update: this recipe also makes AMAZING cupcakes. They are perfect for gifts and sharing!

Need something deliciously lemony but a little faster? Check out my 15-minute vegan cookies!

Prep time: 10 minutes

Bake time: 22-28 minutes

Total time: 32-35 minutes

Ingredients:

Dry Ingredients:

2 1/2 cups all-purpose flour

1 1/2 cup white sugar

2 teaspoon baking soda

1 teaspoon salt

Wet Ingredients:

1 1/3 cup non-dairy milk (I used an almond coconut blend from Silk)

2/3 cup light oil (I used vegetable)

1/4 cup fresh lemon juice

1 tablespoon vanilla extract

Zest of 1 Lemon

Frosting:

1/2 cup vegan butter

1/2 cup vegetable shortening

4 cups powdered sugar

1 teaspoons vanilla extract

Zest of one lemon

1-4 tablespoons fresh lemon juice

Optional: 1/2 teaspoon turmeric for color

Optional: fresh lemon slices for decoration

1. Preheat your oven to 350 degrees Fahrenheit. Oil and flour 2, 9 inch baking pans. Or line a cupcake pan with 24 liners.

2. In a large bowl combine all the dry ingredients. Whisk together until well combined.

3. In a medium bowl combine the wet ingredients. Mix well. Add the wet ingredients to the dry ingredients. Using a spatula mix everything together until just combined. No need to worry about lumps so don’t over mix!

4. Divide batter evenly between baking pans. Bake 22-28 minutes until golden brown and a toothpick inserted into the center comes out clean. For cupcakes bake for 18-20 minutes until the center cupcakes are golden and a toothpick comes out clean. Refrigerate cakes until completely cool. Make sure they are cool before removing from the pans!

5. While cooling make the frosting! Combine the powdered sugar, vegan butter, vegetable shortening, vanilla extract, turmeric and zest using a stand or hand mixer. Add in fresh lemon juice one tablespoon at a time until you achieve your desired consistency and flavor.

6. Once the cakes are cool, frost, decorate and enjoy!

Keep cake refrigerated as the buttercream frosting will melt otherwise!

Let me know what you think and if you give this recipe a try!

15-minute Vegan Cookies

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These cookies are so incredibly easy; with only 4 ingredients and about 15 minutes there is no way to go wrong! I love how chewy and sweet they are. They are perfect for a potluck, a bake sale or just a quick dessert. Y’all know how much I love a partially homemade recipe. My Vegan Pumpkin Spice Cake with Maple Cinnamon Frosting and the Two-Ingredient Brownies are among the most popular recipes on the blog!

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I originally made these in red velvet for Valentine’s Day gifts but after Valentine’s Day why do the sweets have to end? I made these again in lemon so that I wouldn’t splurge on those delicious lemon Girl Scout cookies (accidentally vegan but $4 a box ) These cookies are so much less expensive and your house smells like cookies while they’re baking. Plus the options are endless for flavors! Any flavor box of vegan cake mix should work well!

Definitely give these a try!

 

Prep Time 5 minutes

Bake Time: 10 minutes

Total Time: 15 Minutes

 

Ingredients:

1 box of accidentally vegan cake mix

2 flax or chia eggs (See below)

1/3 cup vegetable oil

1-2 cups powdered sugar

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Make your chia or flax eggs and set aside (Mix 2 tbsp of chia or flax seeds with 5 tbsp of water).
  3. Mix together the box of cake mix with the oil and the vegan egg once it is a gel like consistency. The dough will be thick so this might be a bit of an arm workout! I used my stand mixer to help. If the dough is very dry try adding a tablespoon of water to help mix.
  4. In a small bowl add 1 cup of powdered sugar to start ( Add more as needed). Scoop about 1 tablespoon sized balls of dough and cover well in powered sugar.
  5. Place balls on a silicone mat lined baking sheet Use a glass or your hands to press down slightly. Place cookies 1-2 inches apart.
  6. Bake for 10-12 minutes until very slightly golden along the edges. They will still be soft coming out of the oven. (if using parchment paper or an unlined baking pan may need to adjust baking time down Closer to 8-10 minutes)
  7. This recipe makes about 20-25 cookies, mostly depending on the box cake mix and how much dough you eat. Let cool on baking sheet. Enjoy!

 

This is based on a Tasty Recipe.

Let me know what you think and if you give these cookies a try!

Award Winning Vegan Chili

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This chili recipe is deliciously hearty and a spicy sweet twist on a traditionally meat heavy recipe. My job just had a chili cook off and I knew I needed to perfect my chili recipe. Normally I keep my recipe pretty simple but I knew if I was competing against meat heavy recipes and people who are literally afraid of vegetables I needed to take it up a notch.
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I pulled out two secret ingredients, one is a can of chipotle peppers in adobo sauce and the other is sweet potato! Combined they make such a spicy and sweet perfect chili. Of course I served this with Sam Turnbull’s amazing cornbread recipe from her blog, It Doesn’t Taste Like Chicken. Thanks for the cornbread recipe, Sam!
My coworkers LOVED the chili! Everyone ate some. They had no idea it was even vegan! Definitely give this recipe a try!
I made this recipe in a slow cooker but it can be made on the stove top.
Cook time: Slow cooker: 4 hours Stove top: 20-30 minutes
This makes about 6-7 servings
Ingredients:
3 cans of beans, (I used black, dark red kidney and pinto)
1, 7 oz can of chipotle peppers in adobo sauce (*Spicy!*If you’re not into too much spice, adjust the amount of peppers or omit)
2 tablespoons of brown sugar
1 cups TVP (rehydrated)
1 15 oz can of tomato sauce
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 tablespoon chili powder
1/2 teaspoon cinnamon
2 medium sweet potatoes
1 cup frozen sweet corn
Salt and pepper to taste
1. Re-hydrate TVP by adding it to a medium bowl and covering with warm water. Cover with a lid or plate and let it soak for 10 minutes. Drain and add to pot or slow cooker.
2. Peel and chop sweet potatoes into 1/2 inch cubes add to pot or slow cooker.
3. Empty entire can of chipotle peppers and chop until its nearly a paste. Add to pot.
4. Rinse and drain beans and add to a pot. Add all of the other ingredients and spices (minus the sweet corn).
5. Mix well. If using a slow cooker cook on low until sweet potatoes are tender about 4-5 hours.
6. If using the stove bring up to a boil. Cover and bring down for a simmer. Simmer for 20 minutes or until potatoes are tender.
7. Stir in corn. Serve warm with cornbread. Enjoy!
Let me know what you think and if you give this recipe a try!

This recipe is featured on Buzzfeed’s Tasty!

Creamy Vegan Gnocchi Soup

IMG_9600This hearty soup is so creamy and warming it makes you feel so good! It is ever so  slightly sweet but has a great depth of flavor. The gnocchi adds great texture and helps to keep you full. Don’t be intimidated by gnocchi! It is super easy to make and is totally worth it for the perfect little dumplings in your soup.
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I love soup especially when it is cold outside. This was exactly what I needed on a cold and rainy winter day. To be honest this recipe came out of using whatever I had on hand. I had two left over medium white sweet potatoes, some carrots and some leftover frozen mashed potatoes that I needed to use. But it turned out so great I just had to share.
Cook time: 1 hour-1.5 hours
This makes about 5-6 servings
Ingredients:

2 medium sweet potatoes ( I used white sweet potatoes but orange works well too)

1 medium carrot

1.5 cups mashed potatoes (2-3 medium potatoes, peeled boiled and mashed)

1.5 cups flour and extra for dusting

6 cups vegetable broth

1/2 cup nutritional yeast

2 cups spinach or baby kale or 1 cup frozen

1 tablespoons garlic powder

1 tablespoon onion powder

2 teaspoons Italian seasoning

1 teaspoon red pepper flakes

1 can white beans (kidney or cannellini) rinsed and drained

Optional: Sunflower seeds or hemp seeds for topping

Salt and pepper to taste
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Clean and pierce the carrot and sweet potatoes. Place on a lined baking sheet.
  3. Bake for 40 minutes until caramelized and soft.
  4. While your veggies are baking, peel, boil and mash your white potatoes. Let cool.
  5. Mix 1.5 cups mashed potatoes with equal amounts of flour. Kneed for 1 minute over a lightly floured surface. Dough should still be slightly sticky, avoid over kneading!
  6. Divide dough in to several even pieces. Take one piece at a time roll out into a long rope/snake and cut into even 1/2’’ pieces. (Optional: Roll 1/2’’ pieces of dough across a fork)
  7. Bring a large pot to a boil. Add a large pinch of salt. Add gnocchi in small batches and stir so that they don’t stick. Boil until the gnocchi float and then for continue to boil for one additional minute. Drain and set aside.
  8. Once your carrot and sweet potatoes are done. Let them cool to the touch and then peel.
  9. Add the carrot, sweet potato, white beans and vegetable broth to a large pot (Use the one from the gnocchi so you don’t have to wash it :P) Cover and bring to a simmer over medium heat.
  10. Let simmer for 10 minutes. Turn to down low. Using an immersion blender (or carefully with a regular blender) blend the soup until it is smooth and creamy.
  11. Add the gnocchi and the spinach. Add the nutritional yeast and seasonings. Season with salt and pepper to taste.
  12. Serve warm, and top with additional red pepper flakes and sunflower seeds!

 

Let me know what you think and if you try this recipe out!

How I spend Less than $50 a month on Food!

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I’m on a tight budget. Even though I am able to afford to live differently I truly love the challenge  and benefit of living below my means. It also has the added benefit of being able to save up for cool things like trips to Japan or a new house. With that said I meal prep 100% of my meals. We do occasionally (rarely) go out to dinner but when we do it comes from a different part of our budget. I budget exactly $50 on groceries and don’t spend a penny more.
If you’d like the spark notes version here are my top tips:
1. Plan ahead. I plan what I’m going to cook and prep two weeks out. Down to basically everything I put in my body. Breakfast, lunch, dinner and snack every day (weekends I eat leftovers from the past week or the upcoming week, or make something new from what I have)
2. Pay cash. It’s hard to over spend when you literally don’t have any more money. Plus it hurts a bit more watching it go. *
3. Be flexible and have a back up plan. Anticipate wanting something other than what you’ve prepped. I fortunately don’t get sick of food very easily I can eat the same meal 4 days in a row and still want it on the 5th day. If you’re not that way, have a back up plan.
Here is my monthly food budget:
$40 meal prep groceries ($20 biweekly)
$10 for restocking pantry items
There are things that I always keep stocked with the extra $10.
I use that money to replace/restock:
  • Rice
  • Flour/baking needs (includes baking powder/soda)
  • Sugar
  • Oatmeal (good for baking or making milk)
  • Peanut butter
  • Spices and broths (includes soy sauce and things like vanilla extract)
  • Oil (vegetable and/or coconut)
I usually don’t run out of more than a 1-2 of these at a time but if I do and it would cost me more than $10, I prioritize, purchase what is needed and wait for the other items. There are also long periods of time where I don’t run out of these things, in that case I save up that $10 and purchase things (usually in bulk from Amazon) like vital wheat gluten, TVP, nutritional yeast, or nuts and seeds (chia, sunflower and flax) I like to keep around.
What the heck am I eating? 
My breakfast usually stays about the same: overnight oats, baked oatmeal cups, or breakfast burritos; all of which are super customizable. But for lunch and dinners, variety is the spice of life! I do not usually eat the same thing for lunch and dinner in a week but you can. Also I don’t eat on one meal longer than one week.
Here’s what it’s like for me. I research recipes on Pinterest, watch (too much) YouTube and go through my archive of recipes and homemade food pictures. I plan what I want for breakfast lunch and dinner for the next two weeks.
Here is an example of my plan:
Week 1
Breakfast: Breakfast Burritos (black beans, kale, corn)
Lunch: Sheet Pan Buddha Bowl: (Carrots, peas, corn, broccoli, chickpeas, kale with peanut sauce)
Dinner: Baked Jollof rice (carrots, peas, chickpeas, corn, tomato sauce)
Snack: Peanut Butter Crackers
Week 2
Breakfast: Baked Oatmeal Cups (kidney beans)
Lunch: Caribbean Red Beans and Rice ( red kidney beans, coconut milk)
Dinner 1-Pot Golden Curry Lentil Soup (carrots, coconut milk, lentils)
Snack: Peanut butter crackers
After I make my plan I make a list of what I need, based off of what I already have stocked.
My grocery list might look like this:
  • Canned Chickpeas x2 ($1.00)
  • Canned Kidney beans x4 ($2.00)
  • Canned Black beans x 1 ($0.50)
  • Uncooked Lentils ($1.50)
  • Fresh bagged Kale ($3.00)
  • Tortillas (8 pack) ($1.00)
  • Fresh bagged Carrots ($0.50)
  • Crackers, 1 box ($1.50)
  • Coconut milk x2 ($2.50)
  • Frozen broccoli ($0.50)
  • Frozen Corn ($0.50)
  • Frozen peas ($0.50)
  • Tomato sauce ($0.50)
Total $15.50
This is based on store brand prices from Walmart where I do most of my grocery shopping.
In reality I would almost never buy this much at once mostly because the bags of frozen vegetables, boxes of crackers, tortillas and bags of lentils last me quite a while so that I can just incorporate them into my plan and prep for the future. I often keep my breakfast the same for the two weeks for simplicity. I can prep it all at once, freeze it and pull it out when I’m ready. I also plan to use the same ingredients in different ways throughout the two week period. With that in mind my grocery bill is usually never even this high!
After I have my plan and list, I stop by the ATM and take out the money I need for the next two weeks*. I shop on payday after work (I’m usually tired so that helps me stick to the list!). I walk in with my list, my reusable shopping bags and $20.
I prep one week at a time on Saturday and/or Sunday’s.
There are times where I’ve prepped something and by Thursday I don’t want it anymore. Not a problem! Toss the prepped food in the freezer, and use your leftover groceries (or extra cash) to make something new! From my groceries I could make lentil balls or a lentil loaf, soup, stir fry, burritos, pot pie (don’t forget the flour and baking supplies!) and much more. You can even make desserts like chia puddings, cakes or cookies.
* I’ve been cash budgeting (think Dave Ramsey) for 9 months now and I’ve been able to save a LOT and pay off thousands of dollars in student loans. Cash budgeting has worked for me (and thousands of others) because there’s a different feeling when you swipe your card and money that you’ve probably never seen gets taken out of an account. It’s painless it doesn’t feel like you’re spending anything. But it’s different when you hand over a crisp $20 and you’re given $1.75 in change that you can see and tangibly feel. If you have trouble over spending or sticking to a budget, give it a try! Check out Dave Ramsey’s cash envelope system.
Here are some pictures of things I’ve made based on this budget! I definitely eat lots of different things with very little money!
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Soups (This is a one-pot lasagna soup)

Bread! *Oprah Voice*

 

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Pancakes, tofu scramble and seitan bacon
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Baked Vegan Mac and Cheese
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Lima bean ‘Tuna’ salad sandwich
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Enchiladas
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Even cupcakes!
If you’re looking for more tips on saving money on groceries check out my Top Tips or my Sales and Couponing pages!