A good collection of split pea recipes goes a long way towards supporting a menu plan of cheap food that’s also hearty and nutritious. If you think soup is the only option at your disposal, think again. These fun split pea recipes take this legume out of the boring box and bring it center stage.
Vegan-curious cooks often hold back from attempting the transition due to fear their new diet won’t be satisfying enough. That’s where putting the time into a suitably deep collection of hearty recipes comes into play. Celine Stein and Joni Marie Newman have put together a comprehensive vegan resource specifically with the “meat and potatoes” crowd… [Continue Reading]
Finding suitable substitutes for your favorite meals can be a real challenge for those new to a plant-based diet. That’s why having a few helpful foods for going vegan is critical in the beginning. It helps you stick to your guns during the transition period. That’s why this recipe for a vegan tuna melt from… [Continue Reading]
Linda Majzlik’s cookbook, A Vegan Taste of the Middle East, puts an Arabian spin on the plant-based diet.
These curried vegan meatballs are one of numerous meatless meatball recipes I’ve run across since starting the transition to a more plant-based diet. The recipe is from Robin Robertson’s savory cookbook, Vegan Fire and Spice, my go-to resource when it comes to spicy vegan recipes. With the exception of the vegan yogurt, all of the… [Continue Reading]
Cheap food is a priority for many people these days. Finding cheap food that’s actually healthy adds an entirely separate layer of logistics.
High in potassium, one of the cheapest produce items around, and available at virtually any grocery store in North America, bananas boast a huge presence in the menu plans of most moms.
You may think brown lentils are something served for dinner on the boring train. And in all honesty, so did I for many years.
If you’re looking for a fiber-filled food item that’s affordable and relatively simple to prepare, consider the ages-old black eyed pea. It’s popular across a number of international cuisines, takes notably less time to cook than the frequently-used pinto, and doesn’t really need to be soaked like other beans.
Popular in Caribbean food and Mexican cuisine, black beans offer flexibility, reduced cooking time and cranberry-comparable antioxidant properties. They are also a food item that is still affordable when transitioning from conventional to organic food purchases.
It’s no secret that collard greens and other cruciferous vegetables are good for you. With an ANDI score of 1,000, they’re pretty tough to beat when it comes to nutrition.
With all of the medical buzz about cruciferous vegetables these days, it’s no wonder people are searching for ways to celebrate the numerous cancer-fighting and other health benefits of cauliflower.
A popular healthy snack in their own right, sunflower seed kernels are also a great plant-based protein substitute for those with peanut allergies. But did you know you could do much more than snack on them?
If you love chana dal or yellow split peas and enjoy the flavors of India, this will be a recipe you can enjoy any time. Bonus? It’s dirt cheap to make.
In my ongoing quest to find more ways to enjoy lentils and increase my meatless menu repertoire, I made sure to snag this recipe before releasing my copy of The Armenian Cookbook, by Rachel Hogrogian.
