“I’d think about going vegan but it’s too expensive.” How many times have we heard someone express a sentiment like this or imply that eating being vegan is just for the affluent? How often have we ourselves thought, “Well, I’m spending more now but I will make up for it with my lack of medical bills.” (I hope.) Truth be told, it is more expensive to eat fresh, whole foods than to eat off of dollar menus — at least at the outset, because a diet high in animal products can be quite expensive to us down the road – but there are ways to cut that back while not sacrificing an emphasis on unprocessed, natural foods. Here are some simple but effective strategies for cutting back on your food expenses. Excerpted from this article on Vegan Street, where you’ll find 10 additional strategies for being a frugal vegan!
Adapted from Vegan Soups and Hearty Stews for All Seasons. Contrary to culinary myth, the absence of a strong-flavored meat stock does not present a huge challenge to the creation of tasty plant-based soups and stews. Many ethnic cuisines produce classic soups that in their original form are completely vegetarian or vegan. True, almost any soup can benefit from a good stock to boost flavor, but I place fresh and flavorful ingredients and creative seasoning above stock in contributing to the success of a soup. more→
Last week, we got kohlrabi in our CSA boxes for a second time in a row. Chatting with a fellow CSA* member she complained, “Why did we get kohlrabi again? Can’t they just give us vegetables we know?” Our personal vegetable kingdoms are frequently divided between “vegetables we know” and “everything else.” The former category includes perennial favorites like tomatoes, lettuce, cucumbers and peppers. The latter is a dumping ground for those vegetables we never buy or that don’t have instant taste appeal, like kohlrabi, collards, radishes, turnips, parsnips, and celeriac. more→
A Q&A with Margaret Roach of A Way to Garden
In our household, my husband is the gardener, and I’m the cook. As gardeners know, each crop usually comes up within a short time span, and often in ridiculous quantities! The first year my husband did a vegetable garden, I called it “The Summer of the Chard Explosion.” The next year was “The Great Tomato Debacle,” during which we actually had to give away tomatoes to our CSA. I did try to freeze some of these overabundant garden goods, but didn’t feel confident that I was doing it right. The greens, especially, did not thaw out particularly well. more→
Excerpted and adapted from from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photo above by Hannah Kaminsky. The plant-powered kitchen need not be magazine-gorgeous and outfitted with the latest gadgets and appliances. These things would be nice, of course, but they’re not required to create delicious meals. Still, an assortment of basic tools can make life in the kitchen easier and, in some cases, more enjoyable. Just as with pantry items, you don’t have to run out and buy all these items at once—or at all. These are tools I enjoy having in my kitchen and that you might, too, as as you begin to enjoy more plant-based meals. more→
Article contributed by BeWellBuzz. Fruity lemons from the earth also offer a sweet cacophony of healing benefits. From its essence to the rind to the juice the entire fruit can be a treasure for your wellness if you know what’s inside. Play with these remedies, and let us know of your favorites.
Since the 1980s I’ve cherished 100% ceramic cookware. To understand why, let’s consider roasted marshmallows. Some folks like to quickly toast/scorch the outside of their marshmallows, while others carefully slow-roast their soft little pillows until the heat deeply penetrates the core, enhancing the flavor throughout and—careful now—melting the sticky goodness right off the twig. more→
Spring is traditionally the time for major housekeeping activities. Unlike the routine dusting, wiping and vacuuming that go on with some regularly throughout the year, this is the season for cleaning underneath and behind things, rejuvenating the furniture, refreshing the carpets, and airing out the house after a winter of confinement. more→
Looking to master basic cooking techniques for your plant-based kitchen? Here’s a concise rundown of the most useful skills, from I’m Mad as Hell and I’m Not Going to Eat it Any More* (Perigee Books, 2011) by Christina Pirello, reprinted by permission. more→
Some time ago, I polled readers to find out what are some favorite kitchen gadgets. It turned out to be a treasury of great ideas. One of my personal favorites is an immersion blender.* We’re not huge fruit eaters in my family (we prefer our veggies!), so making smoothies most days of the week is not a big deal with this hand-held gadget, and ensures that we get our requisite 2 servings of fruit per day (of course making fruit smoothie and green smoothies is a snap with the Vitamix see below and other high-speed blenders, but those are quite an investment compared with this under-$30 item.
More and more people are starting to realize the importance of eating “local,” loosely defined as grown within approximately 100 to 200 miles. You can probably guess its benefits: eating local reduces your food’s carbon footprint and strengthens the local economy while providing you with fresher food. But how can you go local in your meal planning? Here are some easy tips to help you get started. more→
It’s worth keeping track of your garbage for a few weeks. Watch what you throw away, and ask yourself if each item you are throwing away could be replaced with a reusable substitute. more→