Plant Based on a Budget Healthy Food For Less 2017-08-20T21:31:22Z http://plantbasedonabudget.com/feed/atom/ Candice Hucik <![CDATA[Roasted Vegetable Couscous Bowl]]> http://plantbasedonabudget.com/?post_type=recipe&p=7933 2017-08-20T21:31:22Z 2017-08-20T19:28:31Z

So long Rice, there is a new girl in town.  Her name is Couscous!  I fell in love with couscous when I first tried Moroccan food in the South of France.  The way this grain takes on the favor of added spices is quite amazing. Plus couscous literally takes 5 minutes to cook!  This is […]]]>

So long Rice, there is a new girl in town.  Her name is Couscous!  I fell in love with couscous when I first tried Moroccan food in the South of France.  The way this grain takes on the favor of added spices is quite amazing. Plus couscous literally takes 5 minutes to cook!  This is my take on a rice bowl but instead of rice I use couscous as the base.  I also used squash we grew from our urban garden, which our puppy "helped" us harvest.  This is perfect for a weeknight meal if you are short on time.

Ingredients

  • 2 medium size yellow squash
  • 1 onion
  • 3 bell peppers
  • 1/4 cup of roasted/salted pumpkin seeds
  • 1/4 cup chopped basil
  • 1 tsp smoked paprika
  • 1 tsp granulated garlic
  • 3 tbl of olive oil plus more for dizzling the roasted vegetables
  • 1 tsp of garam masala seasoning
  • 1/2 tsp turmeric
  • 1 can of chickpeas- drained and rinced
  • salt and pepper to taste

Method

Step 1

Preheat the oven to 400 degrees. Cut the onion, squash and bell peppers into large but still bite sized pieces. Put on a baking sheet and drizzle with olive oil, 1/2 tsp of garam masala seasoning, salt and pepper to your taste. Massage veggies with your hands to make sure they are coated with the oil. Pop into the oven for 25-30 min until the peppers are slightly charred, the skin of the squash is soft and onions are translucent. As the veggies are cooking, boil 1 cup of water. Add the smoked paprika, granulated garlic, 1/4 tsp salt and 1 tbl of olive oil to the water. Once water is boiling, remove from the heat and stir in 1 1/4 cups of couscous. Return the lid and let sit for 2 min. Fluff with a fork and add 1 tbl of olive oil, chopped basil and pumpkin seeds. Last but not least, toast the chickpeas on high heat in a santé pan with 1/2 tsp of turmeric and 1 tbl of olive oil for 5 min while frequently stirring. Now time to build the bowl! Place couscous on the bottom, add the veggies, chickpeas, garnish with more basil and salt and pepper.

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Toni Okamoto http://www.toniokamoto.com/ <![CDATA[We All Scream For Vegan Ice Cream!]]> http://plantbasedonabudget.com/?p=7940 2017-08-20T18:37:44Z 2017-08-20T15:41:30Z

Popularity of vegan ice cream is exploding! Major brands like Häagen-Dazs, Ben & Jerry’s, and Breyers have all come out with their own non-dairy options. In this episode of Vegan Taste Testing, Michelle Cehn and I try some of the most accessible options available!]]>

Popularity of vegan ice cream is exploding! Major brands like Häagen-Dazs, Ben & Jerry's, and Breyers have all come out with their own non-dairy options. In this episode of Vegan Taste Testing, Michelle Cehn and I try some of the most accessible options available! ]]>
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Toni Okamoto http://www.toniokamoto.com/ <![CDATA[Cooking 101: How To Mince Garlic]]> http://plantbasedonabudget.com/?p=7922 2017-08-14T06:33:26Z 2017-08-14T06:33:04Z

New to cooking? We’ve got you covered! In this episode of Cooking 101, we show you how to mince garlic!]]>

New to cooking? We've got you covered! In this episode of Cooking 101, we show you how to mince garlic! ]]>
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Toni Okamoto http://www.toniokamoto.com/ <![CDATA[Plant-Based Milks! Which One Is Good?]]> http://plantbasedonabudget.com/?p=7919 2017-08-14T06:37:21Z 2017-08-14T01:47:49Z

The plant-based milk market is exploding! To help make the process simpler, Michelle Cehn from World of Vegan and I filmed this taste test of our honest reactions and opinions of different brands and types of non-dairy milks. Hope this helps!]]>

The plant-based milk market is exploding! To help make the process simpler, Michelle Cehn from World of Vegan and I filmed this taste test of our honest reactions and opinions of different brands and types of non-dairy milks. Hope this helps! ]]>
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Toni Okamoto http://www.toniokamoto.com/ <![CDATA[Cooking 101: How To Cook Brown Rice From Scratch]]> http://plantbasedonabudget.com/?p=7916 2017-08-14T06:43:55Z 2017-08-14T00:21:09Z

Many of the people who come to Plant Based on a Budget are very new to cooking from scratch. To make things a little easier, we have teamed up with Michelle Cehn from World of Vegan to bring you a Cooking 101 video series that shows you how to get started with the basics. Here’s […]]]>

Many of the people who come to Plant Based on a Budget are very new to cooking from scratch. To make things a little easier, we have teamed up with Michelle Cehn from World of Vegan to bring you a Cooking 101 video series that shows you how to get started with the basics. Here's our first video: ]]>
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Candice Hucik <![CDATA[Cilantro and Green Chili Dressing]]> http://plantbasedonabudget.com/?post_type=recipe&p=7908 2017-08-08T23:40:51Z 2017-08-08T23:31:24Z

When my husband and I started eating more plant based meals his question was not, “Where’s the beef?” it was, “Where’s the sauce?!”  What can I say, he is a sauce guy.  I knew I needed an easy sauce that would knock his socks off and make the veggies I was cooking more exciting.  Well […]]]>

When my husband and I started eating more plant based meals his question was not, "Where's the beef?" it was, "Where's the sauce?!"  What can I say, he is a sauce guy.  I knew I needed an easy sauce that would knock his socks off and make the veggies I was cooking more exciting.  Well my friends, I found it.  This cilantro and chili dressing takes dishes to favor town! I serve this on top of rice bowls, roasted vegetables or on salads for an extra zing!

Ingredients

  • 1 Cup of rinsed cilantro leaves and stems
  • 2 cloves of peeled garlic
  • 2 tbls olive oil
  • 1 tsp balsamic or rice wine vinegar
  • Juice of 1 lemon
  • 1 small can of diced mild green chilis
  • ¼ tsp sea salt
  • Pepper to taste

Method

Step 1

Just place all ingredients in a blender or food processor and blend together to fully combine.

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Toni Okamoto http://www.toniokamoto.com/ <![CDATA[Pico de Gallo]]> http://plantbasedonabudget.com/?post_type=recipe&p=7903 2017-08-07T13:50:05Z 2017-08-04T15:56:23Z

Have I mentioned how much I love Beanfields? Their continued support of Plant Based on a Budget allows us to keep our resources free to you, and it’s fair to say that we are completely grateful! When they suggested a dip, I originally thought I’d do hummus, but then I realized that we don’t have a […]]]>

Have I mentioned how much I love Beanfields? Their continued support of Plant Based on a Budget allows us to keep our resources free to you, and it's fair to say that we are completely grateful! When they suggested a dip, I originally thought I'd do hummus, but then I realized that we don't have a Pico de Gallo recipe on our site! How did that even happen?! Since it's summer, I thought I'd remedy this serious problem! Here it is: Super easy Pico de Gallo!

Ingredients

  • 2 cups diced tomatoes
  • 1/2 cup cilantro, chopped
  • 1/2 red onion, finely chopped
  • 1 jalapeño, minced (remove seeds for less spice)
  • 1/2 lime, juiced
  • 1 teaspoon olive oil
  • pinch of salt
  • freshly ground pepper, to taste

Method

Step 1

In a medium sized bowl, add all the ingredients and mix together. Easy peasy!

Step 2

Enjoy!

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Toni Okamoto http://www.toniokamoto.com/ <![CDATA[Sweet Potato Toast]]> http://plantbasedonabudget.com/?post_type=recipe&p=7895 2017-07-28T15:51:21Z 2017-07-28T00:27:02Z

This is one of the recipes from the newest Plant-Based on a Budget Meal Plan (week 3)! It was the brainchild of Michelle Cehn from World of Vegan, and I absolutely love it. You can change it up with peanut butter and jelly, mashed banana topped with berries, and more! Let me know how you make it your own!]]>

This is one of the recipes from the newest Plant-Based on a Budget Meal Plan (week 3)! It was the brainchild of Michelle Cehn from World of Vegan, and I absolutely love it. You can change it up with peanut butter and jelly, mashed banana topped with berries, and more! Let me know how you make it your own!

Ingredients

  • ½ of a yam
  • 1 banana
  • A pinch of cinnamon

Method

Step 1

Preheat oven (or toaster oven) to 400°F (200°C).

Step 2

Cut yam in half lengthwise. Thinly slice using a sharp knife (slices should be about ¼ inch thick).

Step 3

Place yam slices on a baking tray and bake for 20 minutes or until soft.

Step 4

While the yam is baking, mash the banana in a small bowl.

Step 5

When the yam is finished baking, top with mashed banana and sprinkle on a pinch of cinnamon.

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Toni Okamoto http://www.toniokamoto.com/ <![CDATA[Sweet Potato and Bean Tacos]]> http://plantbasedonabudget.com/?post_type=recipe&p=5881 2017-06-01T23:44:11Z 2017-06-01T23:42:44Z

A huge “thank you” to Beanfields for being a sponsor of Plant Based on a Budget. In our mission to continue providing free resources, I am so grateful that one of my favorite companies is collaborating with us in our efforts. In addition to making delicious products, they also staff amazing people and further the mission of creating […]]]>

A huge “thank you” to Beanfields for being a sponsor of Plant Based on a Budget. In our mission to continue providing free resources, I am so grateful that one of my favorite companies is collaborating with us in our efforts. In addition to making delicious products, they also staff amazing people and further the mission of creating a more compassionate world. I respect that so much, and I encourage you to check them out. These Sweet Potato Tacos are ridiculously easy, cheap, and quick to throw together. They are one of my go-to healthy meals and whenever I share them with others, they are very much enjoyed! Top them off with your favorite Beanfields chips for extra flavor and a little crunch and they are the best!

Ingredients

  • 1 medium sweet potato, diced
  • 1 can of black or pinto beans, drained
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 2 teaspoons cumin
  • 1 tablespoon nutritional yeast (optional)
  • your favorite taco garnishes
  • 1 bag of beanfields chips

Method

Step 1

Steam your sweet potatoes. You can use a steamer basket if you have one, or you can steep them in a little water. Do this for about 5 or so minutes, until potatoes are tender.

Step 2

When the potatoes are done, add your beans, cayenne pepper, chili powder, cumin, and nutritional yeast (if using).

Step 3

Add spoonfuls of the bean and potato mixture onto warmed up corn tortillas. You can warm them up in the microwave for about 10-15 seconds, on a griddle, or as I do, directly on the flame.

Step 4

Top tacos with garnishes. As you can see, I used chopped romaine lettuce, tomatoes, and cilantro. And then, of course, Beanfields chips! The extra texture of the chips really brings the tacos to life!

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Lauren Bossi <![CDATA[Sweet Potato Brownies]]> http://plantbasedonabudget.com/?post_type=recipe&p=5785 2017-08-14T06:49:01Z 2017-05-31T19:00:24Z

Sweet potatoes may arguably be my favorite food. I’ve never met a form of sweet potato I don’t like – fries, baked, mashed, cubed, diced real tiny, or even snuck into a dessert or breakfast loaf (see chocolate sweet potato loaf for more on that). These brownies are super dense and moist compared to others […]]]>

Sweet potatoes may arguably be my favorite food. I've never met a form of sweet potato I don't like - fries, baked, mashed, cubed, diced real tiny, or even snuck into a dessert or breakfast loaf (see chocolate sweet potato loaf for more on that). These brownies are super dense and moist compared to others - almost like fudge. The addition of the peanut butter cuts down on the richness from the cocoa and adds a salty element to the treat. Feel free to add crushed nuts, more chocolate chips or anything else to the top of these to make your taste buds sing! Hope you enjoy!

Ingredients

  • 1lb sweet potatoes
  • 10T cocoa powder
  • 1/2 cup almond meal
  • 1/2 cup oat flour
  • 1/2 cup maple syrup
  • 1/3 cup dark choco chips
  • 1/2 cup creamy PB (optional but highly recommended)

Method

Step 1

1. Roast or boil potatoes (skin on or off is your preference) until softened

Step 2

2. Preheat oven to 350 degrees F. Process cooled, softened potatoes in a food processor until smooth then add in almond meal, oat flour and maple syrup. Process until smooth, batter shouldn't be runny, it will be a thicker batter (add almond milk 1 tablespoon at a time if too thick). Fianlly, add chocolate chips and process for only a few seconds to mix them in.

Step 3

3. In a greased or lined 8X8 pan, pour brownie batter in and bake for 25-30 minutes. Remove from oven and spread about a half cup of creamy peanut butter over the top. It helps to do this when the brownies are still warm, as the PB with spread more easily.

Step 4

4. Pop the final product in the fridge and slice when completely cooled. Store in the fridge for 3-5 days or freeze for longer lifespan. Enjoy!

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