Yes, cooking elaborate dishes from Veganomicon and spending half my paycheck and my day on a dish has its merits (Pumkin Baked Ziti, droools), but working and trying top save money while still being healthy is much more fun because you have to be creative. Its like the DaVinci Code (kinda but not really).
Black Bean Soup
1 onion, diced
3 cloves of garlic, minced
1 tbs. oil
2 cans or 3 cups cooked black beans
1/2 cup cilantro, chopped
1 avocado, sliced
1 lime, half juiced, other half sliced
Tortilla chips (garnish)
Tofu sour creme (optional, garnish)
Saute 3/4 of the onion (reserve other 1/4 for garnish) in the oil over medium heat for 5-7 minutes until translucent. Add garlic and cook for 2 more minutes (watch to make sure the garlic doesn't burn. Lower the heat to medium-low and add black beans. Cook for 10 minutes, stirring occasionally. Remove from heat and add half cilantro and the lime juice. Serve with raw onion, avocado, cilantro, tortilla chips, and faux sour creme. Enjoy.
Eggplant a la McCarthy (aka eggplant Parmesan)
1 Eggplant, sliced crosswise in 1/4 in.
Oil (Canola, corn, peanut, veggie) for frying
First Bowl:
1 1/2 cups flour
1 tbs. salt
1 tbs. pepper
Second Bowl:
2 cups almond, soy, or rice milk or creamer (preferably unsweetened, but I have been known to use vanilla and it still tastes awesome.)
Third Bowl:
2 cups panko, vegan breadcrumbs, or cornflake crumbs
1 tbs. oregano or Italian seasoning
To serve:
2 cups Tomato Sauce, preferably Salerno's, Newman's Own, or your homemade sauce.
Heat oil over medium/high heat, mix ingredients in respective bowls. I first coat all the eggplant in the flour mixture and then do the other two bowls in batches (about 5 slices) once the oil is heated. Test the oil by dropping some crumbs in it and seeing if it bubbles up.
I use one hand to drop the slices in the milk and drop it in the crumbs, and the other to pick it out of the crumbs, lest i end up wearing a thick crumb glove.
Once a batch is coated drop it in the oil and cook on each side 2-3 minutes until browned. (the crispier the better in my opinion). Drain on a paper towel. Start the other batches and keep slices warm in a 300 degree oven in a single layer. Serve immediately smothered in sauce.
Summer Pizza
A healthier, easy take on pizza
Crust:
Confession I used Bob's Red Mill Gluten-free Pizza crust and added rice milk and ground flax seeds to replace the milk and eggs. It's nice because I don't have a rolling pin or a decent amount of counter space to roll out a pizza. I just press it into the pan and cook. I said I was a wizard, I never said I was powerful.
*Anyway* Whatever crust you use, cook until lightly browned and let cook. Turn off the oven, you're done with it and it's summer.
Toppings (Mere suggestions, use whatever is looking sultry at the market):
8 asparagus spears, ends trims, and sliced in one inch lengths
1 cup mushrooms, sliced
1/2 onion, thinly sliced
2 cloves of garlic, minced
2 cups spinach
2 tbs. olive oil
1 tbs. balsamic vinegar
Heat skillet over medium heat. add olive oil, and saute onion for five minutes. Add asparagus, mushrooms, and garlic. Cook until tender. Toss in spinach and balsamic vinegar and wilt the spinach. Set aside.
While the toppings are finishing up, make:
Avocado Base
3 avocados
1/2 tsp. sea salt
Juice from one lemon
2 cloves garlic, minced
1/4 cup cilantro, chopped
Mash everything together until smooth with a few chunks. Spread on pizza crust. Top with sauteed veggies. Garnish with more lemon slices and cilantro.
