2 very happy eaters for about $4.50

When I was little, I remember that my mother prepared a lot of custards and porridge, it was something common at home, as well as hot and spiced oatmeal, which was eaten hot, so it is a taste acquired since childhood, but it can still be efficiently veganized with the omission of dairy products of animal origin, as well as eggs. With that said, let's look at this simple and delicious recipe!

THE RECIPE

Time, ingredients and equipment

• Preparation time: It is a very easy recipe to make, in 15 minutes you can have this delicious custard ready, however I recommend eating it cold, so you have to wait for the preparation to refresh up before putting it in the fridge, and then is cool enough to enjoy.
• Servings: Two servings of approximately 350 ml.

The amounts of ingredients that I present below may vary according to availability.

• 500 ml of coconut milk although you can use any other vegetable milk, only I wouldn't be coconut-orange custard.

• 170 ml of orange juice, (I used two medium oranges).

• Sweetener to your liking, I used two level tablespoons of white sugar.

• 2 tablespoons of cornstarch.

• 100 ml of cold water (to dilute the corn starch).

• ½ teaspoon vanilla essence (optional).

• ½ teaspoon orange zest (optional).

• 4 tablespoons of grated coconut (I got this from the coconut milk preparation).

• Bowl, pot, whisk, container to dilute cornstarch, teaspoon, serving bowls or cups, etc.

THE PROCEDURE

If you have all the ingredients measured and ready, the preparation is very simple: I start by chopping and squeezing the oranges, (previously washed), to obtain a seed-free juice.

Next I mix in a pot, the orange juice with the coconut milk. I add the sweetener, in this case, the sugar.

Then I dilute the cornstarch in the water, and then add it to the mixture of coconut milk and orange juice. Stir well and bring to medium heat for three minutes, while stirring constantly so that lumps do not form.

The fire goes down and add the orange zest and two tablespoons of grated coconut. Continue cooking for 10 more minutes, stirring constantly, until the mixture boils. Cook two more minutes and remove from heat.

Serve in bowls or cups. Then place a tablespoon of grated coconut on top of each serving. Let cool before putting in the fridge. And already being cold Bon appetit!

https://peakd.com/hive-180569/@sirenahippie/eng-esp-orange-coconut-custard

TVP can be really bland, which is why I love combining it with tomato sauce, and bolognese is a classic simple sauce made from basic ingredients. Every blog on the internet has their own version of bolognese to suit their own tastes, mine is heavier on the vegetables because that's what I enjoy. You can add more vegetables, or fewer vegetables, more TVP, more sauce, more herbs, etc. It's a super flexible recipe and great for prepping ahead, and I think it's great for beginner cooks because it's easy and most of the flavor comes from the tomato sauce. Experiment with adding more herbs and see what you enjoy.

Traditional versions of this sauce add milk as well, you can add a half cup of soy or oat milk here at the end but I skip it entirely. I don't think it's necessary, but if you have some plant milk on hand and want to level it up, go ahead!

This sauce also packs in a lot of nutrition, over 20g of protein in a serving. Last pic is from Chronometer for one serving of this sauce, not counting any pasta or whatever you serve it with. I love having a side of broccoli or spinach on top as well.

Ingredients

• one small white onion
• a few stalks of celery
• a couple carrots
• one bay leaf
• TVP (I used two cups)
• broth or water to rehydrate the TVP
• tomato paste (2-3 tablespoons)
• tomato sauce of choice
• half cup dry red wine, or broth (I used a cheap Bordeaux wine)
• salt and pepper to taste
• other dried herbs like oregano, basil, or all-purpose Italian seasoning if you want

1. Start by rehydrating your TVP by covering it in broth or boiling water for at least 10 minutes. Broth will make it taste better but is not necessary, I usually use boiling water. After 10 minutes, squeeze out any excess liquid. Volume of TVP will approximately double from dry.

2. Chop the onion, carrots and celery into small bits, the smaller the better so they blend into the sauce. Basically make a mirepoix.

3. Heat a few tablespoons of oil over low heat and add the chopped vegetables. Cover and saute gently for a few minutes, until the onion is translucent (fourth pic).

4. Add your rehydrated TVP to your vegetables, turn heat up to medium and saute for a few more minutes, then add a half cup of dry red wine or broth. Stir well and cook off the liquid.

5. Add tomato paste, 2.5 cups of tomato sauce, and bay leaf. Mix well, cover and simmer for at least a half hour, up to a few hours, stirring occasionally so the sauce doesn't stick. Season to taste with salt, pepper and herbs of your choice.

6. Serve over pasta immediately or refrigerate and use within one week.

A delicious recipe I made using up some open chickpeas and a jar of roasted red pepper that had been sitting in my pantry for months. I often pickle anything I can get my hands on so in this one I added some pickled garlic. Recipe below on comments.

Looking to get everyone's thoughts on how you handle this question. We know that a vegan diet is the cheapest way to meet your nutritional needs, but this is still one of the most common questions I hear from people who are curious or even just in conversation, especially now with all the mock meats available.

I try to explain that I don't swap meat for Beyond for all my meals, but there are plenty of less expensive alternative proteins and learning to eat different types of meals such as curries. What's the best way you've found to counter "veganism is expensive"?

When tomatoes and peppers are in season, you have to take advantage and preserve them for the rest of the year. Here's a very natural and healthy way to process them: sun-dry them. Here's the step-by-step instructions:

THE RECIPE (SEMI-DRIED TOMATOES)

Time, ingredients and equipment

• Preparation time: It is a very simple recipe, but it develops progressively. The first part that consists of disinfecting the tomatoes; for this, I left them submerged in enough drinking water where I had diluted a spoonful of bicarbonate, for an hour; I previously washed them. After the time, I proceeded to rinse them very well (this stage is not reflected in the post, but it is a basic hygiene rule). Then comes the most laborious part, which is chopping them, this takes approximately 10 minutes, and then drying, which takes longer, and here I invested 6 hours in the sun and 1 hour in the oven. In total it would be approximately 8 to 9 hours.
• Servings: I got approximately 600 grams of semi-dried tomatoes.

The amounts of ingredients that I present below may vary according to the taste and availability of each one of you.

• 1.200 gramos of plum tomatoes that are not so ripe, and that are small. They are not required so ripe, because we will not make sauce, and we need the pulp to be firm; and the smaller the better, because less time and heat are required to dry them.
• 1 tablespoon of salt.
• 1 teaspoon of onion powder
• Napkins or absorbent paper.
• Chopping board, knife, plates, protective mesh, baking tray, oven, blender clean containers to store the final product there.

THE PROCEDURE

Once the tomatoes are disinfected, we open them in half, and the largest ones are chopped into quarters. Those tomatoes that are deteriorated, we set them aside, cannot be included in this recipe. It is also important to remove the "eye" that each tomato has at one end, because sometimes this area is fibrous.

Next we cover a baking tray with napkins or absorbent paper, and we evenly distribute the tomatoes on that surface, with the internal part that has the seeds, facing up. Mix the salt with onion powder and sprinkle them well with this mixture.

Next, we cover with a protective mesh and take to the sun. Here in the photos, you can see them in the internal garden of my house, on top of a chair, but then I put them on the roof, where they received more sun and therefore more heat. They stayed there for 6 hours.

When I lowered them from the ceiling, I saw that they were still very humid, so I put the tray in the oven, with the tomatoes and the absorbent paper. There they were at 140 ºC for an hour. After this time, I removed them, and the aroma was EXQUISITE, the mixture of tomato with onion powder is an extraordinary duo.

These tomatoes can be stored in the fridge, either in glass jars or in plastic containers, I consider for a week, although at home they only lasted two days. They are ideal for making sandwiches, as a pizza topping, to flavor stews, or to eat on their own, I really liked them, it is a recipe that I highly recommend.

THE RECIPE (CHILI POWDER)

Time, ingredients and equipment

• Preparation time: This recipe is also simple and practical. We start by washing the chili peppers well to remove the dust, and it is also prudent to disinfect them with white vinegar or with baking soda, although the chili peppers will carry more heat than the tomatoes. This initial process is approximately one hour. Then they are chopped in half, the seeds are extracted and the stalk they bring is removed, a process that will take 20 minutes. Later they are exposed to the sun, and to the oven. I exposed them to the sun for 10 hours (two days) and two hours in the oven at 140ºC; so in total it would be approximately 12 or 13 hours.

• Servings: I got 30 grams of chili powder.

The amounts of ingredients that I present below may vary according to the taste and availability of each one of you.

• 350 grams of peppers. In Venezuela there are sweet chili peppers, that is, they are not spicy, although from time to time some that are very spicy sneak in, and this happened to me.
• 1 tablespoon of fine salt.
• Napkins or absorbent paper.
• Chopping board, knife, baking tray, protective mesh, oven, blender or processor and a very clean glass jar, preferably sterile, to store the final product there.

THE PROCEDURE

Once the chili peppers are disinfected, we start by chopping them in half crosswise, to extract the seeds and remove the stem. We place them with the inside up, on top of the baking tray, previously lined with absorbent paper.

Then we sprinkle them with fine salt. We cover them with a protective mesh and bring to the sun. As with the tomatoes, here you can see them on top of a chair, but most of the time they were on top of the roof.

This photo is at the end of the first day, and as you can see, the peppers are moist, that is, they expelled liquid due to the heat and salt. The first day they were only 4 hours in the sun. The next day they were exposed to 6 more hours of intense sunlight. The next day I put the tray in the oven, at 140º C for two hours, and they were like that, really dry.

Once the chili peppers are dry, they are introduced into the blender or processor, and ground. I wanted to show you a photo while these chili peppers were being pulverized in the blender, but when I removed the lid from the glass, I absorbed the chili powder and sneezed non-stop for 5 minutes, so don't do that, it's a powder that will make you sneeze.

This chili powder is recommended to be stored in a sterile glass jar, and it is very useful to flavor our recipes: Stews, salads, grains, etc., and since I added salt in this recipe, it is necessary to take into account that it is also used for to salt, it could be said that it is a chili salt. Its smell is incredibly accentuated and its flavor too, with a little we add a lot of flavor to the preparation.

https://peakd.com/hive-180569/@sirenahippie/eng-esp-semi-dried-tomatoes

Box says not to thaw, but I feel like thawing would work best for marinating / seasoning / searing. I have a cast iron skillet, dutch oven, air fryer and a george foreman counter top rapid grill. Give me your best tricks for a classic, light grilled chicken!

𝗦𝗠𝗔𝗦𝗛𝗘𝗗 𝗖𝗨𝗖𝗨𝗠𝗕𝗘𝗥 𝗦𝗔𝗟𝗔𝗗

I have been making this delicious and refreshing Asian inspired smashed cucumber salad on repeat. Like seriously, everyday for the last three days so thought I’d share the recipe.

Tip: If you get the cucumber super chilled beforehand it makes it so refreshing!

Ingredients 1 large English or Hot House Cucumber (any variety with a thin skin) 1 -2 cloves of Garlic finely minced or pressed 1 1/2 (7ml) tsp Toasted Sesame Oil 1 1/2 Tbsp (23ml) Rice Vinegar 1 Tbsp (15ml) Light Soy Sauce or Tamari 1 tsp (5g) of Chili Oil / Crisp or to taste if you like spice 2 tsp (10g) of Sugar or Maple Syrup 1-2 tsp (5-10 g) of toasted Sesame Seeds Salt & White Pepper to taste

Directions 1. Begin by cutting the ends off of the cucumber. Using the flat part of the blade or bottom of the handle of a wide knife, smash down the length of the cucumber. It will naturally break into jagged pieces. Roughly chop those pieces on the diagonal.

2.Place them in a bowl or on a large plate. (This is optional but you can chill the cucumber for 10 minutes)

3.Mix the garlic, toasted sesame oil, rice vinegar, soy sauce, sugar, chili oil, salt & pepper together and pour over the smashed cucumber.

4.Top with toasted Sesame Seeds and serve.

1 cup brown lentils, 2 potatoes, 2 tomatoes, 1 sivri,1 carrot, 2 brinjals, 1 onion, 2 garlic cloves, 2 cm ginger, 2 sprigs of coriander, 1 tsp salt, 1 tsp black pepper, 1 tsp homemade garam masala, 2 tbsp fresh grated coconut

Wash the lentils, place them in the pressure cooker, and add 2 glasses of water, around 500 ml. Wash and cut potatoes, brinjal, carrot, sivri, chop coriander, ginger, and garlic. Put them in the pressure cooker with lentils. Chopped tomatoes and an onion. Coriander and sivri(green paprika)
After putting salt, pepper, and garam masala. Close the cooker and cook until three blasts.
After three blasts, remove from the heat until the pressure is reduced enough to open the cooker cover.
Mean while cook rice: 1 cup rice and 2 cups of water
Wash rice and add 2 cups of water, and cook it on high to low heat. When the cooker has cooled down, the stew is ready. While serving time, I used fresh grated coconut; you can use grated tofu or vegan cheese. Enjoy the dinner with some salad or pickle.
Thank you for stopping by. See you soon, take care.

https://ecency.com/hive-180569/@hindavi/todays-fast-dinner-veggies-with-brown-lentils

Dani comes up with some super simple meals based on tofu, sweet potatoes and rolled oats.

Where I live, it's incredibly difficult to find vegan products, and the few times I do, they can be very expensive. That's why I've learned to make vegan staples like plant-based milks, and today I'm bringing you this delicious oat milk, which you can drink on its own or use in many other recipes. Below, I'll share the step-by-step recipe:

THE RECIPE

Time, ingredients and equipment

• Preparation time: This recipe is made in two stages: First, the oatmeal flakes are soaked in clean water, from one day to the next, from 12 to 14 hours. Then comes the preparation itself, which will take a maximum of 30 minutes, even with the stage of bottling the milk (since I prepare several liters for the week at once, I bottle it in sterile jars and that way I have enough).
• Servings: From this amount of ingredients I obtained 1,120 liters of oat milk, thick and delicious.
• 350 cc of drinking water, to soak the oat flakes.
• 120 grams of oat flakes.
• 1 liter of water for cooking.
• Any spice with which you want to flavor the milk (nutmeg, cinnamon, sarrapia, vanilla, sweet anise, guayabita), this is optional and is to your liking. I used ¼ grated nutmeg seed, which is equivalent to half a level teaspoon.
• Bowls, pots, teaspoon, grater, blender, strainer, sterile jars for bottling (in case you don't consume it soon.

THE PROCEDURE

The first step is to place the oat flakes in clean water, and then proceed to refrigerate them from one day to the next, for a period of 12 to 14 hours. This is important, because it makes the oatmeal more digestible.

Once this time has elapsed, the flakes are strained, which have grown as a result of hydration. The resulting water can be used to water the plants. Next, you add the spices with which to flavor the milk, or you simply skip this step. I added grated nutmeg to it, because I really like its flavor. Then I add the liter of clean water, and cook it over medium heat for a maximum of 5 minutes from the boiling point, a period of time in which it is necessary to stir constantly. Cooking the flakes allows to obtain a thicker milk, and lengthens its durability. It also takes on a better flavor (in my opinion). Note: I didn't include photos of the cooking because they were really dark.

You have to wait for the mixture to cool down a bit, and proceed to liquefy and strain. Once strained, I like to liquefy it again in order to homogenize it as much as possible; to later bottle it in sterile bottles, as you can see here.

This milk can be kept in the upper part of the refrigerator, for a period of 5 days. And as I said, you can use it in multiple preparations, or simply take it alone, sweetened or not. It is a really delicious drink.

https://peakd.com/@sirenahippie/eng-esp-oat-milk

This used to be a bit of a struggle meal for me but I still make it occasionally, because it's good, cheap and easy to make. This is for supper tonight but since I made it from leftovers, it could be prepared quickly for breakfast as well.

I had some leftover misr wot from yesterday, it's a Ethiopian lentil stew, quite on the spicy side. I added some water to the wot, let it boil, then added the oatmeal and that's basically it, I let it simmer for a while.

If there's no leftovers, just make a stew out of dried red lentils first (if they're split they'll boil faster) and season it any way you want, just salt and pepper will go a long way because lentils are quite nice on their own. Add more water if it needs and go from there.

The oatmeal is neutral tasting so it goes well as a savoury dish too and the texture isn't much different from the stewed lentils. The whole dish is nutritionally a bit more than just a lentil stew would be.

One day we went to a big town for some special shopping, and there I found these button mushrooms and broccoli after a long time we had some different food together with our local regular food. Ingredients:, 200 grams button mushrooms,5-6 florets of broccoli, 2 tbsp chopped raw mango.1 tsp chili powder, 1 tsp sugar, 2 tsp mustard, 1/2 tsp black pepper,1/2 tsp salt, 1/2 lime juice,2 tsp dark soy sauce.
2 tsp oil,1 tbsp date chutney. Clean and wash mushrooms.Clean and wash broccoli. Chop mushrooms and broccoli. Chop the mango into small pieces. In the pan, add oil and stir in mushrooms. Stir all mushrooms, Broccoli, and mango. Stir until the mushroom starts releasing water. Add lime juice. Add salt, sugar, mustard, and chili powder. Soy sauce. Add date sauce/chutney. Cook it for around 2-3 minutes, and ready. I used it with curried lentils and rice.

https://ecency.com/hive-151327/@hindavi/instant-sweet-and-sour-mushrooms

I wanna make mapo tofu but I can't find any pork alternatives other than bacon in the grocery stores near me

There are times when we crave a little something sweet, and these flavorful yews are perfect for those moments. Here I used the most vegan chocolate I could find, because unfortunately I don't live near a cocoa-growing region, so I have to buy industrially produced chocolate. I took some pomegranates from the tree in my backyard and combined them with this delicious chocolate, then added a touch of salt to enhance the flavor. Here's the step-by-step recipe:

THE RECIPE

Time, ingredients and equipment

• Preparation time: It is a simple recipe, so it does not require a long cooking time, except for melting the chocolate in a bain-marie, and then refrigerating the yew until they solidify, so it will be ready in 35 minutes.
• Servings: I got 6 yews, approximately 18 grams each.

The amounts of ingredients that I present below may vary according to the taste and availability of each one of you.

• 1 Passion Noir chocolate bar, from the St. Moritz company (a Venezuelan chocolatier), weighing 32 grams.
• 1 Dark Compound chocolate bar, from the Toren chocolatier (I think it's a Turkish company), weighing 55 grams.
• In total I used 88 grams of dark, vegan chocolate (no animal milk content).
• 2 tablespoons of pomegranate seeds.
• Salt to taste.
• 200 ml of water for the bain-marie.
• 1 teaspoon of vegetable oil, (I used olive oil, but you can use whatever you like)
• Pot to melt the chocolate and make a bain-marie, aluminum foil or baking paper, napkin, teaspoons, plate, tray, refrigerator, etc.

THE PROCEDURE

The first thing that is done is to chop the chocolate and take it to a bain-marie until it melts, it is necessary to be careful and eventually stir it so that it does not stick. For some reason, these chocolates didn't have the pour point I was hoping for, but I took them off the heat, as they could burn and spoil.

While the chocolate is melting, if you don't have baking paper, as in my case, I have aluminum foil, it is necessary to grease its surface with vegetable oil, using a paper napkin to oil the entire area. Once the chocolate is melted, proceed to form small circles of about 5 to 6 centimeters in diameter. In my case I couldn't get a perfect shape, so the shape that most resembles it is a smooth tile, not convex, like those stone tiles, flagstones, that were used in very old houses.

Then they are taken to the fridge, for about 20 minutes, until the yews solidify. Take them out of the fridge and proceed to remove them from the oiled paper, carefully so they don't break, and then place them on a plate or tray (depending on the quantity).

To be honest, these yews didn't look neat on me, I know that, although it's also true that I did my best. I think the small amount of chocolate (it wasn't even 100 grams) made it difficult to handle. Now, what is certain is that they were EXQUISITE, because the sweetness of the chocolate contrasts fantastically with the freshness, sweetness and acidity of the pomegranate, together with the saltiness of the grains of salt, making it a snack very interesting, and I think it goes very well with a chilled cider or white wine.

https://peakd.com/hive-180569/@sirenahippie/eng-esp-tasty-yews

it has no smell or signs of expiration but it expired 5 days ago

Hello Cheap Vegan fam! What are you all prepping this week that's cheap and vegan? Keeping it simple with beans and rice, or trying something more advanced? Do you have any general tips for managing your mealprep process? Share your knowledge and help out your fellow vegans and aspiring vegans! Thank you all! 🌱

Can anyone offer me any ideas of vegan breakfast food as easy as boiled eggs? I want something with very minimal preparation. Even stuff like tofu scrambles or savory oatmeal requires too many steps for me. Ideally something that can go in the fridge and just eat it immediately no heat required. I don’t mind prepping a day a head. But the less steps the better. My current breakfast is two boiled eggs (make a week worth in one go) eat every day with some fruit on the side. I like pasta salads however they aren’t the most healthy option. And on low energy days I just don’t want to put in the effort for it. Any suggestions would be appreciated. Thanks 😊

1 cup of oatmeal, 2 apples, 2 pinches of salt, 1 tbsp raisins, 2 pinches of cinnamon, 4-5 dates, 1 tbsp cashews.2 cups of water or more for a thinner result

. Boil the water and add salt. Add the raisins. Peel and cut the apple into small pieces. save some slices for topping. Add chopped apple to the water. Add oatmeal. Add dates after removing seeds/stones. Stir in the cashews. Nice and warm porridge is ready to eat. Sprinkle a pinch of cinnamon and slices of apple. And nice and healthy (without oil, sugar, or gluten) warm porridge is ready to enjoy on a cold morning. Thank you :)

https://ecency.com/hive-180569/@hindavi/nutty-fruity-healthy-porridge

I am currently vegetarian, have been for ~3 years, now. I know I can do some of my own research regarding the “must have’s” for easy & nutritional vegan meals, but I’d like to know what people on here have to say? In addition, I don’t know much about what nutritional yeast really is + the significance of lentils & common uses for lentils. These are a couple of the very common ingredients I hear about regarding vegan meals. Thank you! 🌱💚

Open rice and pour into a microwave safe bowl with lid

Drain lentils and add to bowl along with the entire can of El Pato

Cover, microwave on high for 4 minutes, then stir well

Cover and microwave for another 4 to 6 minutes or until hot

Mix in 2 tablespoons of ground flax and finish with 2 Tablespoons of nutritional yeast

Enjoy ~3 servings for $4.50!

I will never get tired of black beans and rice.

Im looking for some suggestions for well, the title says it all, lunch i can bring at the office and that I can make just in the weekend. Like something that will definitely stay good till Thursday or Friday if I prepare it on sunday evening. Are there any suggestions?