Archive for broke eats

Simple Cheap Eats

Some leftover stew from Fatty Fatty Boom Boom! zine and leftover baked potato fried with some spices.

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Veganmofo-IV:Busy Student Lunches


Busy Student Lunch
Originally uploaded by B_A_Dxxx88

You know the drill, you have 4 proposals due, 2 research essays a book report, board meeting followed by some volunteer events and D&D group.

So I get it, we don’t always have time to cook, eat right and sometimes even eat period. And we’ve all been there, the prospect of taking the 4 minutes to make yourself a PB sandwich.. knowing damn well how much you don’t want to eat it and somehow manage to talk yourself out of it.

So in honour of eating better and making the time I’ve vowed to bring at least 1 snack/meal with me to school/work for my busy days. To help facilitate the beauty sleep and tight schedule I grabbed a pack of 12 vegan yogurt cups. It’s not super classy, filling or economical but when it prevents a trip to the cafeteria or other lame-expensive-7$-dry falafel scenario all the better.

This might not work for everyone but for now it’s working for me. Take some small steps and don’t sweat buying pre-made foods. If it keeps you full and stops you from eating out all the better!

My lunches for the busier days will be some golden flax meal, tossed with pumpkin seed granola, dried coconut shards and vegan yogurt. Tossed together and eaten on the go!

Speaking off enjoy yourselfs Mofoers! I’m off to D&D!

Broke Student Eats: Hummus Pasta

Ok, I know what you are thinking but hear me out! It’s not gross, I promise. What’s in your typical hummus? Chickpeas, tahini, oil, salt, garlic and lemon right? not bad. when you make spinach lasagna don’t you usually make a thickish, creamy sauce, with some garlic, maybe cook the spinach with some tasty lemon juice. Well, you see my point.

My pantry was bear, I had a whole container of hummus that I had just lost interest in (I know I know, I’m a horrible vegan). Plus I picked up a wicked soy-mayo-dip from the farmers market, so it pretty much left the poor hummus out in the cold.

This recipe is supper adaptable, in fact I think I was originally planning to use my eggplants in this as well. Basically, any lasagna/pasta bake style veggies you have and need to use can go in the pot!

So here we go, I made 2 large containers but you may want to cut back a bit as this was over 4lbs of food. :oof:.

ingredients
– Pasta of your choice, I used macaroni because I bought 10lbs of it at costco ages ago. Spirals also work nice or lasagna noodles if you want to be fancy.
-3-4 good sized handfuls of spinach, torn into peices
-1 medium onion (your choice, I had Spanish so I used those), diced into bite sized pieces
-3 TBSP Pureed Garlic (or minced) I would assume this is around 3-4 cloves
-2 lbs button mushrooms (or any other mushroom/veggie combo, celery is good, so are eggplants and peppers), chopped into chunks.
-1 container of store bought hummus (minus less than 1/3 in my case, any amount will do)
-1 jar tomato sauce
-2 TBSP olive oil
-Fresh cracked pepper, nooch, basil and Italian seasoning, soy-sauce/salt opt.
Optional: Vegan cheese, Almond milk

Preheat oven 355

Start by boiling water for the pasta and washing your veggies. Chop everything. Heat oil in a frying pan. Caramelize your onions in a pan with lots of fresh pepper. Once onions start to colour dump in your mushrooms and continue to sauté, add more oil if needed.

As those cook be sure to stir your pasta. After the mushrooms and onions are almost done add the basil, more pepper, soy-sauce and Italian season. Continue to cook until mushrooms take on the rich brown colour and everything is coated in seasoning and fragrant. Add garlic and sauté until it too is done. Leave on heat, but don’t let burn.

PICT0777

Your pasta should be ready to drain and rinse with cold water. Take your baking dish(s) and fill half way with pasta. Tear up your spinach and add to dish, toss with pasta and cracked pepper. Now grab your hummus contain and scoop out the hummus into the baking dishes. Tossing with the pasta until everything is nice and coated.
Tossed.
Now the hotter your pasta, the easier it’ll spread. So I took turns dumping in hot mushroom/veggie mix onto the hummus globs to aid in spreading. Toss everything until well combined.
Hummus Pasta: Pre-Baked

Take your hummus container and add a splash of almond milk or water, close cover and shake. This will get all the little bits out, poor mixture into pasta. This also helps create a saucier consistency.
Saucy
now that everything is well combined, open your jar of pasta sauce and add it over top of the pasta creating a red layer. Top with nooch, cracked pepper and optional vegan cheese.

Creamy, oozing, goodness.

Bake in oven for 30 minutes covered*, remove cover and bake another 15 at 450 or until browned in spots/’cheese’ melts.

Serve piping hot! Or put it in the fridge for lunches, it gets better as it ages.

* If your container doesn’t have a cover, add a little extra almond milk or add water to the tomato sauce and shake it up to get all the little bits out and pour that over. The added moisture will help everything from drying out. I did one covered and one not, giving a little extra sauce etc to the non-covered dish.

Pre-baked.

For hummus lasagna, I would toss the vegetables separately with the hummus, then layer, veggie/hummus mix, noodles, spinach, tomato sauce and repeat.