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The great news for you and your wallet is eating vegan can be very inexpensive! The first thing that comes to mind for quick and easy is probably bean based dishes. Many of them don't even involve cooking. Keep a variety of canned beans on hand that you can throw together in a variety of dishes. You can do cold bean salads, chili, burritos, and the list goes on. You can add whatever veggies you'd like, and maybe have a fruit on the side, and voila! instant dinner! You can have your beans with some rice or quinoa as well. I have tons of ideas, but I think that's a nice place to start ^_^ I was in West Virginia visiting a friend and when the vegetarian restaurant was closed we decided to take on the task ourselves. This is usually enough for two sandwiches. 1 8oz. package of white mushrooms sliced A few portabello mushroom caps sliced oyster and [censored]ake mushrooms sliced (two or three each - mostly for flavor) 1 large spanish onion (sliced) a few sprigs of thyme (taken of the stem and roughly chopped) 6 cloves of garlic (more or less to your taste) olive oil (enough to coat bottom of pan a few times) 2 sub rolls with sesame seeds 2-4 slices of swiss cheese Heat olive oil in a pan and add onions. Cook until translucent and put in a bowl. Add more olive oil to the pan and heat until the pan is very hot. The oil will be shimmering. Add half of the sliced mushrooms to the pan and fry until seared on both sides. Repeat. Preheat oven to broil setting. Add cooked mushrooms to the pan with cooked onions, thyme, and garlic and heat through until thyme and garlic are fragrant. Add salt and pepper to taste. Place sliced rolls on a baking sheet lined with aluminum foil and add half of the mushroom mixture to each roll. Top with swiss cheese and broil until cheese is melted. Serve with a simple salad, steamed broccoli, or potato chips. PREPARATION TIME: 15 minutes COOKING TIME: 45 minutes SERVES: 4 ½ cup split red lentils 4 cloves garlic, peeled and minced (optional) 4 cups water 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry,or 1 bunch fresh spinach, washed, trimmed, and finely chopped 1-2 green chilies or jalapeno peppers, thinly sliced, to taste 1 inch fresh ginger, peeled and grated 2 ripe tomatoes, finely chopped 1 Tbsp. vegetable oil or olive oil ¼ tsp. salt or to taste ½ tsp. cumin seeds or powdered cumin ½ tsp. brown sugar 2 onions, peeled and chopped Block of tofu, pressed and cut into cubes 1. Pick over, rinse, and drain the lentils. In a 3-quart saucepan, boil the water. Add the lentils and simmer over medium heat for 15-20 minutes. Add the chopped spinach and cook until tender. 2. In a large frying pan or wok, heat the oil. Add the cumin seeds/powder, and when they turn a shade darker, add the onions and green chilies and sauté until golden. Add the garlic, ginger, tofu, and tomatoes and cook for 5 minutes. 3. Add the onion and tomato mixture, salt, and brown sugar, and heat through 4. Serve with rice or chapattis. This dish may be prepared in advance and reheated before serving. *Split red lentils (masoor dal) do not need any presoaking and take less than 45 minutes to cook. Adapted from Indian Vegetarian Cooking From An American Kitchen by Vasantha Prasad. Enjoy! Lynn Shwadchuck www.10in10diet.com/ |
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