Plant Based on a Budget – 2 People -Week 4

By : | 7 Comments | On : December 17, 2013 | Category : Blog

Welcome to the final week of the challenge! This has been a really great experience for me, and I hope that it has been so for you as well. My partner David and I have been able to save almost half of our income for the month, which has almost never happened. We never realized just how much money we were simply spending on food!

To be honest, we eat a rotation of food in our household so this week there are a lot of repeats. I also admittedly ate more pasta than usual this week, because it’s getting cold and all I want are comforting foods! The list came out to a lot less this week, so feel free to add extra side veggies and fruit!

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1 jar marinara: 1.28
2 stalks celery: .68 for 1 bunch
1 can tomato paster: .18
2 zucchinis: .78
½ cup panko bread crumbs: .75
1 can black beans: .65
3-4 carrots: .98 for 2 lb bag
1 bunch cilantro: .58
2 cups cornmeal: .60
2 Avocado: 1.76 (optional)
3 onions:  1.04
1 head garlic: .48
28 oz can diced tomatoes: 1.04
2.5 cups lentils: 1.21
2 pkgs xtra firm tofu: 2.96
Bag of fresh spinach: 1.69
Manicotti noodles: 1.62
1 lb elbow pasta: .78
5 sweet potatoes: 2.75
Almond milk: 1.99
1 lime: .20
1 pkg mushroom: 1.69
2 bunch kale: 1.96
2.5 cup barley: 1.26
1 pkg bouillon: 1.00
1 can chickpea: .65
2 lbs oats: 2.42
1 bunch 7 bananas: 1.60
1 lb granola: 2.20
1 lb cornflakes (cheapest brand): .82

37.60

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Friday, November 22, 2013

Breakfast: Granola and 1 banana divided

Lunch: Lentil Soup

Because I am a creature of habit and I like what I like, this barley lentil soup made another appearance on my list.

Dinner: Chickpea tacos

I also made the chickpea tacos from week 1 again as well, with this recipe for tortillas. If we are being honest, I would eat these everyday. I ate these with one avocado and a handful of baby spinach.

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Saturday, November 23, 2013

Breakfast: Oatmeal and banana

Lunch: Leftover tacos

Dinner: Black Bean Burgers with Zucchini Fries

Here is another recipe that I modified from Chloe Cosscerelli’s wonderful cookbook Chloe’s Kitchen. These burgers were THE BEST.

I made 4 big patties out of this batch, cooked two of them and put the other two in the fridge for tomorrow’s lunch. I added sliced avocado, and veganaise and a tomato that I found in the fridge and was probably too old to consume.

 

photo(38)Black Bean Burgers

About 4 tablespoons olive oil, divided
1 onion, finely chopped
1 15oz can black beans, rinsed & drained
1 carrot, peeled and rougly minced
½ cup cornmeal
½ cup bread crumbs
1 tablespoon chili powder
1 teaspoon sea salt

¼ cup chopped fresh cilantro (optional)
¼ cup of water

Directions
In a large non-stick skillet, heat 2 tablespoons oil over medium heat.  Add onions and let cook until tender and slightly caramelized.  Transfer onions to a large bowl and set aside.

Add beans carrots, cornmeal, breadcrumbs, chili powder, salt, cilantro and water to bowl of onions.  Use a large spoon or your hands to mash it all together (I used a food processor and pulsed it a few times, this was much easier than using my hand or spoon).  If the mixture is too dry to hold together, add water, 1 tablespoon at a time.

Instead of fries, I made Margaret’s zucchini fries sans nutritional yeast because  I didn’t have any!

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Sunday, November 24, 2013

Breakfast: Cornflakes, almond milk, banana

Lunch: Black bean burgers with sweet potato fries

Dinner: Manicotti

Manicotti is one of my all time favorite things to eat, and is relatively easy to make. Follow the ziti marinara recipe prep exactly and make the ricotta but stuff it into manicotti shells instead on piling on top of ziti, and pour sauce over manicotti noodles.

*Instead of frozen spinach, I used fresh baby spinach

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Monday, November 25, 2013

Breakfast: I had one banana and David had oatmeal

Lunch: Manicotti

Dinner: Meaty Lentil Sauce Sloppy Joes

I made Margaret’s Homestyle “Meaty” Tomato Sauce but put it on the toasted buns I had left over from the black bean burgers. Of course, it would be delicious over pasta as well.

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Tuesday, November 26, 2013

Breakfast: Dry granola

Lunch: Sloppy joe leftovers

Dinner: Sweet Potato Mac

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While preparing for Thanksgiving I made the Sweet Potato Mac from last week, because it’s easy, festive, and delicious.

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Wednesday, November 27th, 2013

Breakfast: Oatmeal with divided banana

Lunch: Sweet Potato Mac

Dinner: Barley Mushroom Kale Pilaf

photo(32)

It’s gotten cold here in California over the last week, and all I want is comfort food. Which is why I made one of my favorites.

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Thursday, November 28th, 2013

Breakfast: I had oatmeal, and David had oatmeal with a banana

Lunch: Leftover pilaf

Dinner: Mashed Sweet Potato, Kale, and Skillet Corn Bread

3 pounds sweet potatoes
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons maple syrup or agave
1 tablespoon vegetable oil (Not olive oil)
1 bunch kale, chopped
1 tbl spoon olive oil
2-3 garlic cloves, minced

Mashed Sweet Potatoes:

Being that it was Thanksgiving and all, this is the dish I prepared appropriately.

I adapted this sweet potato recipe from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero

You can preheat the oven to 400 and place sweet potatoes directly on racks (no need to poke holes) for between 45-60 minutes. Because I am the world’s laziest, I poked them full of holes and put them in the microwave for 10ish minutes

Once you can easily poke through the potatoes in the center, they are done. Remove from the oven/micorwave and split them lengthwise; leave them opened to speed up cooling.When still warm but not too hot to handle, scoop out the sweet potatoes with a spoon and place in a mixing bowl or pot. Add the salt, spices, maple syrup, and oil and mash everything together.
Kale:
There is no real wrong way to cook kale. I way I do it is:  heat oil in a pot on medium heat, add garlic and saute for 2 minutes, add kale and mix to incorporate. Add 1/4 cup water, lower heat, cover and let steam until wilted to your liking. I then season with salt and pepper.
Cornbread:
Because it’s the best ever, I made the skillet cornbread again.

 

 

 

  1. posted by Krystal George Brown on April 3, 2014

    Thank you so much for putting all this together! This series/challenge really got me back in the kitchen and it has helped so much. Also those zucchini fries are amazing :)

      Reply
  2. posted by Morgan on April 4, 2014

    This is a really cool series! Love it!

      Reply
  3. posted by Michaela on April 4, 2014

    Really interesting to consider the cost of all the ingredients you use throughout a week!

      Reply
  4. posted by Brittany on April 15, 2014

    We LOVE these meal plans. They are great for fall and winter. Would you guys consider doing another one for spring and summer to use seasonal fruits and veggies?? Thanks in advance. :)

      Reply
  5. posted by Beverly on April 22, 2014

    Where are you grocery shopping?! I’m shocked by how cheaply you are able to find produce and even pantry staples. Even on sale the produce prices in my area (HEB stores in Austin, TX) are double the price you listed. I’d really love to know where you shop.

      Reply
  6. posted by Jennifer on May 30, 2014

    I agree with pp, I live in a small rural town and I could never get prices like that! That list would cost me at least $50

      Reply
    • posted by Toni on June 13, 2014

      That would be perfect then! It’s $25 per person and this is a two person meal plan! :)

        Reply
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