Vegan struggle meals

 I think I'm going to start updating this blog regularly again. I'm still recovering financially from the pandemic and will be for a long time. My grocery budget is tighter than a 30 year old rusty screw. Today's meal isn't that bad. I found gardein chicken with teriyaki sauce on clearance for $2. Could I have spent my $2 better on something else? Sure. But sometimes when you're poor you just can't choke down anymore rice and beans. So I threw the vegan "chicken" in with some veggies, poured the teriyaki sauce, threw some sesame seeds I already had in the cupboard and sprinkled some chopped chives that I grow in my windowsill. Yes, I ate it for breakfast. Lunch is a pbj sandwich and dinner is spaghetti and marinara with the rest of the steamed veggies. 

Everything but the kitchen sink

Around here supplies are still in short supply, so I've often had to get pretty creative in the kitchen. This dish which I call "everything but the kitchen sink" uses whatever I happen to have on hand. Bonus points if it needs to be used up before going bad or stale.

For this particular meal in the photo I used: 1/2 sweet potato, 1 vegan sausage, 1/4 bag of frozen veggies, 1/4 red onion, a few bell pepper strips and 2 mushrooms. I drizzled it with olive oil, sprinkled salt and pepper and a few sprigs of fresh basil that I grow on my windowsill. I microwaved the raw sweet potato first and then tossed everything together and baked at 375 for 30 minutes.

I've made this a couple more times with some differences. One time I replaced the sausage with half a can of white beans I had leftover from making tacos. Another time I replaced the store bought sweet potato with a couple carrots that were leftover from my winter garden. What have you all been creating during the quarantine? Any new recipes that surprised you?

A simple burrito

I've been making this simple burrito a bunch lately. Take a tortilla and mash some half a small cooked sweet potato onto it. Add a layer of cooked black beans. Top with avocado slices and a pinch of salt. It's really uncomplicated but pretty tasty and has a variety of nutrients in it. It's pretty filling as well. 

Zucchini Noodle Lasagna

For this lasagna I started with a large zucchini and sliced it thin length wise.
In a baking pan I spread marinara sauce on the bottom and then slices of zucchini.
On top of the zucchini I added more marinara and a layer of vegan cheese.
I repeated this several times and baked at 375 until the zucchini became soft and the cheese melted.
I topped it with chives from my windowsill garden. When I make it again I'll probably add the basil growing in my window as well. It was delicious and best of all did not take a lot of effort which is how I like my recipes. 

Easy as pie applesauce

I made applesauce for the first time! I'm very proud of myself and it was much easier than I thought it would be.

In a large pot I set 2 cups of water to boil.
I peeled and diced 8 apples and dropped them into the pot
1 cinnamon stick to boil with the apples and water, removed when apples are staring to get soft
I mushed the apples up with a large spoon and cooked for about 30 minutes
After I let it cool I served it up and sprinkled pumpkin pie spice on top.

That's it! No added sugar needed and you've got yourself homemade applesauce.

Cauliflower Rice stuffed peppers

I stuff bell peppers with cauliflower rice and unsweetened marina to make this super simple supper. Top with vegan cheese for more flavor and bake at 350 for about 40 minutes until the peppers are fully cooked.

spaghetti squash stirfry

1. half a spaghetti squash
2. one cup frozen stir fry veggies
3. one packet soy sauce
4. chopped peanuts