Baked Delicata Squash
This baked Delicata Squash is a favorite dish of mine. I like to bake vegetables whenever possible as they get a nice roasted flavor. Plus you don’t have to stand in front of the stove and watch them cook!
Whole-Food, Plant-Based on $5 a Day—Day 6
If you’ve just joined me, this is day–6 of my 10–day Whole-Food, Plant-Based on a Budget Challenge. Where every day, for 10 days, I spend no more than $5 a day on food. Part of the challenge was I wanted to see what yummy recipes I could create within such tight budget restraints. Would I […]
Roasted Sweet Potato & Cabbage with Cilantro Cashew Dressing
Roasting the vegetables in the oven with the basic spices and then topping with the dressing right before serving makes this roasted sweet potato dish a whole lot more interesting.
Whole-Food, Plant-Based on $5 a Day—Day 5
Today is day 5 of my 10-day “$5 Budget Vegan” challenge. I wanted to see if it was possible to live on a healthy whole-food, plan based diet for $5 or less a day. And so far, with a bit of planning I’ve learned that it is possible. (Read more about the challenge here) Every […]
Whole-Food, Plant-Based on $5 a Day—Day 4
Today is the fourth day of my 10–day vegan on a budget challenge. Where every day, for 10 days, I spend no more than $5 a day on food. I had plenty of leftovers for breakfast and lunch. The only meal I needed to make was a simple (but delicious!) Brown Lentil Soup for dinner. […]
Chickpea Salad
Chickpeas are one of my favorite additions to lunchtime salads, but you can substitute with any other beans, like great Northern, Black-eyed peas.
Vegetable Pasta with a Mexican Twist
This vegetable pasta uses an unusual combination of spices for a pasta dish— garlic, cilantro and jalapeno. They’re more Mexican than Italian. Add some black beans to make this a Tex-Mex Pasta Salad.
Potato Chickpea Stew
I like to add leftover chutneys and sauces into stews as they have the concentrated flavors just like spice blends. This recipe uses celery chutney.
Whole-Food, Plant-Based on $5 a Day—Day 3
Today I got a glimpse of a subtle but persistent psychological effect of surviving on a tight budget. I noticed I constantly worried about whether I’d have enough food. Even though I knew I had plenty for the day, I still felt like hoarding it for the next day. And when it came to the […]
Opo Squash Soup
Opo Squash are used prolifically in Indian cuisine, and one of my favorite ways to eat them is in stews and soups. This is a simple version of an Opo Squash Soup my mom used to make back in India.
