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JENAE954 Posts: 7,020
1/1/13 10:06 A

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Update on what I did with the salad greens.
I sautéed them with garlic and chopped onion.
Mixed in eggs, seasonings and parmesan cheese.
Baked until set.
Made a really great go to breakfast of several days.
The bonus? Very low in calories and high in protein.


Jenae


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SASSY-NAK's Photo SASSY-NAK SparkPoints: (28,500)
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1/1/13 7:48 A

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Great Thread!

"If there is no STRUGGLE, there is no PROGRESS."
Frederick Douglass


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RUTHEY01's Photo RUTHEY01 SparkPoints: (102,105)
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12/31/12 5:39 P

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I get TVP in the bulk section of my grocery store. Bob's Red Mill sells it in packages but it costs at least twice as much as bulk. I pay under $1.50 a pound for TVP in bulk and Bob's is around $3 for a 10 oz package ($2.79 on their website).

Ruth

"Adam fell that men might be, and men are that they might have joy."


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LIBBYL1 Posts: 5,908
12/31/12 12:40 A

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wonderful ideas here - thanks for asking the question!

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IMVEGAN's Photo IMVEGAN Posts: 2,906
12/30/12 9:10 P

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My favorite lentil stew recipe: 1/2 cup lentils and 2 cups water bring to boil and then turn to low and simmer covered for 20 minutes until tender , add 3 cups no-chicken broth, 1 t cumin, 1t coriander and 1/2 t turmeric, 1/2 t garlic powder, 2 large diced carrots, 2 med diced potatoes and some chopped Swiss Chard. (For one person I would buy a bunch of Swiss chard and rinse it and chop it all up, put 1/2 of it in the stew and then lightly steam drain, and freeze the rest for another time.) Cook this until the potatoes and carrots are tender. Salt and pepper to taste and add about a Tablespoon of lemon juice. If the stew is too thick you can add more broth. (If you like peas, you can add some peas to this too.... sometimes I do, sometimes I don't)

Edited by: IMVEGAN at: 12/31/2012 (09:43)
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LIZZIMI's Photo LIZZIMI SparkPoints: (2,212)
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12/30/12 8:45 P

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IMVEGAN, I'll definitely have to look into that then. I'm still in college, although I'm only taking one class (my last one!), but I'm not *part time* so that doesn't count to the loan people as still being in school. It's stupid. I'm not sure if I can get one though, I do work 3 hours a week for the department head (she felt bad for me x_x) during the semester, knowing them they will count it as being totally employed. The whole thing is giving me a headache.

Thank you for all the recipes everyone! I have like 2 pounds of lentils sitting in my drawer that I didn't know what to do with! I went and bought the bulgar- it was cheap! I couldn't find TVP though. My local grocery store has been getting better at selling organic/veggie stuff lately though so hopefully they will have some soon. Also bought tons of black beans!

RUTHEY01 I'm really looking forward to making the meatballs and cornmeal dish! Thanks!


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IMVEGAN's Photo IMVEGAN Posts: 2,906
12/30/12 5:08 P

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If you want to or have the time you can remove the salad type greens and then lightly steam the rest of the veggies and freeze them for use in stews, soups etc. Only the lettuces don't cook well everything else: chard, kale, spinach can be frozen.

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JENAE954 Posts: 7,020
12/30/12 4:31 P

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Earthbound organic spring mix

Jenae


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IMVEGAN's Photo IMVEGAN Posts: 2,906
12/30/12 4:07 P

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Janae, what mix do you have?


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JENAE954 Posts: 7,020
12/30/12 3:20 P

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Help!

I have been given a ton of Earth Bound organic salad greens.
Simply cannot eat them all as salads.
Any suggestions on cooking with them.
Sure don't want them to go to waste.

Jenae


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IMVEGAN's Photo IMVEGAN Posts: 2,906
12/30/12 10:38 A

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Lisa is RIGHT about student loan deferment. Just call the number on the paper that they send you. Tell them what is going on and they will defer your payments. You will have a choice between paying nothing and paying only interest during deferment. It is easy and that is what deferment is there for.

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CSCROSSETT Posts: 1,687
12/30/12 10:35 A

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Thanks for the post IMVEGAN. They are all very good suggestions.

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ANGHARRAD1 SparkPoints: (1,405)
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12/30/12 6:11 A

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Hi, I am back after a year. I am pumped to start again, and feel very motivated. I lost my 95 year old mother just before Christmas, and I know how badly she wanted me to shed these extra pounds. So I am doing it for her, as well as for myself. I have made a small goal as I have to lose about 100 lbs and that seems overwhelming. One day at a time, right?

Lizzimi, I am sorry about your troubles. Been there. It is hard to eat properly on a limited budget - food banks aren't concerned with quality, just quantity. I have a suggestion: Spicy red lentil soup: 1 cup red lentils, onion, can of tomatoes, fresh ginger, curry, tumeric. Costs next to nothing to make, freezes well, and is delicious. Oatmeal for breakfast is good - I put it in the slow cooker the night before (2 parts water to 1 part oatmeal). Also for breakfast in the slow cooker: barley and quinoa: 1/4 cup quinoa (well rinced), 1/4 cup barley, 3 cups water. I usually put in a stick of cinnamon as well.

I hope things get better soon.

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LE7_1234's Photo LE7_1234 Posts: 1,737
12/29/12 11:25 P

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Have you looked into student loan deferment? We had to do that once or twice over the years. Then started up payments again when things got better.

Good luck!

Lisa

"We cannot do everything at once, but we can do something at once.

- Calvin Coolidge, American president

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JENAE954 Posts: 7,020
12/29/12 4:34 P

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Super ideas.
Thanks for posting them.

Jenae


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IMVEGAN's Photo IMVEGAN Posts: 2,906
12/29/12 4:17 P

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Here you go.

1 - OIL is expensive and NOT necessary. sautee in water. I always do.
2 - Lentils, dried beans are cheap and easy to fix.
3 - buy spices at the dollar store or Asian/oriental market. Always much cheaper there.
4.- Frozen veggies are the cheapest if you are going to cook them anyways. Put them in the soup/stew at the last minute to just warm them or they will turn to mush and over cook.
5 -TVP is expensive. Dried bulgur can be a great meat alternative and is much healthier than processed soy based TVP. Throw it in chili/soup/tomato sauce for taco filling or marinara for lasagna instead 20 min cooks it.
6 - Always PLAN your meals ahead of time and ONLY buy what you need so as NOT TO WASTE anything.
7 - Soak beans and then cook them and then freeze them for later use so you NEVER are stuck with nothing to eat. Eating out is too expensive and will blow your budget faster than anything.
8 - Make extra food for when you are tired and hungry so you don't blow your last 3 bucks on french fries and potato chips. Those same $3 will make you a whole pot of lentils and rice plus a pot of curry and veggie stew enough to eat for 3 days.
9- Frozen collards and kale sometimes cost less than fresh. A fresh bunch may cost you $3.00 and make about 4 cups cooked but a $3.00 bag may get you a big bag of 6 cups of cooked. So check both before you buy. They look like a lot fresh but they cook down to make a tiny little bit.
10- Buy frozen veggies on sale and change your menu to use the sale veggies.
11- Keep canned beans around to use in an emergency but use dried MOST OF THE TIME TO SAVE MONEY.
12- Learn more recipes. There are hundreds of kinds of beans and hundreds of tastes and ways to make them. Thai, Indian, Etheopian, ect, etc, etc.



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PETALIA's Photo PETALIA SparkPoints: (82,405)
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12/29/12 3:40 P

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I'm sorry everything is so difficult right now. Food can be so pivotal to make a hard time a bit better or worse. Sounds like a cliche, probably is, but a huge amount of people in our world agree that beans and rice fill, are nutritious, can be spiced up and varied, and are really cheap. There are many kinds of legumes and different kinds of grains and different kinds of spice. Some health food stores sell not only the legumes and grains in bulk but spices, too, so you don't have to purchase a whole jar of something, just a few cents worth. Onions, tubers, squash, rutabagas, turnips, potatoes can be economically inexpensive and nutritionally rich. Homemade soups. Making food from scratch. Food pantries. Where I live, many local farms and a few bakeries donate regularly. If you live in the US, are food stamps a possibility? I'm thinking there are even emergency food stamps. If you know you've got some food for the month, that can sway the balance and make things less desperate and discouraging. I wish for you luck and perseverance getting through this hard time.

RUTHEY01's Photo RUTHEY01 SparkPoints: (102,105)
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12/29/12 3:27 P

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Have you tried smoothies? They are great for breakfast or lunch.

Here's a couple of recipes:

Homemade Meatless Meatballs
Preheat oven to 375F
Makes 3 dozen meatballs (Per meatball: 30 calories, 3.3 g protein, .28 g fat)
2-1/3 cup texturized vegetable protein (TVP)
1 3/4 cups boiling water
1 cup finely chopped onion
2 tbsp olive oil or other neutral vegetable oil
1 tbsp minced fresh garlic
2 tbsp soy sauce
1-1/2 tsp ground cumin
1-1/4 tsp dried oregano
3/4 tsp salt
1/2 tsp black pepper
1/2 cup packed fresh basil leaves, chopped
2 eggs or 2 flax eggs (see below for flax egg)

1. In a large bowl, combine the TVP and boiling water. Let stand 10 minutes.
2. Meanwhile, heat the olive oil in a large nonstick skillet set over medium-high heat. Add the onion and garlic; cook and stir 5 to 6 minutes until onion is translucent. Add the soy sauce, cumin, oregano, salt, and black pepper and cook and stir 30 seconds longer.
3. Place the TVP mixture, onion mixture, basil, and eggs or flax eggs in bowl of food processor. Process until mixture just begins to hold together.
4. Mold into 1 inch size meatballs ( a small cookie scoop works perfectly).
5. Arrange balls on a large rimmed baking sheet. Optional, give balls a quick spritz with olive oil cooking spray (it promotes browning). Bake 15 to 20 minutes until lightly browned.
Use as a replacement for meat meatballs in the favorite recipe of your choice, or just eat plain as a snack--yum!
Flax Egg: To make the equivalent of two eggs, process 1/2 cup water with 3 tbsp ground flaxseeds (flaxseed meal) in a blender for 1 minute or until thickened and frothy.
Storage: Cool meatballs completely then place in heavy duty zipper top bags. Store in refrigerator for 3 to 4 days, or freeze for up to 2 months.


Mamaliga - Romania's versatile cornmeal dish.

Ingredients

Mamaliga
1 cup medium grind corn meal
1 1/2 cups milk
1 1/2 cups water
3 Tablespoons butter or margarine
kosher salt

Spicy Black Beans
2 Tablespoons olive oil
2 shallots, diced
1 teaspoon cumin powder
2 cans black beans, rinsed and drained
1/4-1/2 cup vegetable broth
Juice of 1 lemon
salt

Directions
If you prefer to make this dish pareve (vegan), use all water instead of half water and half milk.
1. Whisk cornmeal together with 1 cup of milk in a medium bowl and set aside. Bring remaining milk and water to a boil in a medium pot. Turn heat down to low, add polenta mixture and cook, stirring constantly, until mixture thickens and begins to pull away slight from the sides of the pot, 7-10 minutes. Turn off heat; stir in butter and salt to taste. Ladle into bowls and serve hot.
2. To make beans: Heat oil in a medium pan over medium heat; add shallots and cook until brown, about 7 minutes. Stir in chili powder and cumin and let cook an additional 1-2 minutes until spices become fragrant.
3. Lower heat; add black beans and broth and cook, stirring occasionally, until mixture thickens slightly. Stir in lime juice, and season with salt to taste. Serve spooned over mamaliga, garnished with cheddar cheese, sour cream, salsa, and avocado slices.
Variation: Pour cooked mamaliga into a greased baking dish and bake at 350 degrees until hard enough to slice, 30-35 minutes. Let cool slightly and cut into squares or rectangles. Serve as is, or panfry the pieces until golden brown.



Baked Vegan Nut Loaf
8 oz chopped mixed nuts
1 onion, chopped
1 green pepper, chopped
1/2 cup broccoli, finely chopped
1 stick of celery, chopped
1 grated carrot
1 cup mushrooms, finely chopped
2oz breadcrumbs
1 oz unbleached flour
5 oz vegetable stock
1 TBSP Mixed herbs (I used garlic powder, thyme, salt and pepper, parsley flakes)
1 TBSP vegetable oil

Preheat oven to 375 °F. Heat the vegetable oil in a pan and saute the onion for a few minutes. Add pepper, celery and mushrooms and saute for 2 more minutes. Add the grated carrot and fry for one more minute. Remove from the heat, add the flour and stir. Add vegetable stock, nuts, breadcrumbs, mixed herbs and a little salt and pepper. Grease the inside of a loaf tin. Put the mixture into the tin, pressing it down with a spoon. Bake for around 35 minutes and serve with mushroom gravy and a salad.



Ruthey’s Marinara Sauce
2 Tbsp oil – olive is best
1 med onion, diced
˝ green bell pepper, diced
˝ red bell pepper, diced
2 celery stalks, diced
4 crimini mushrooms, halved and sliced
1 can Italian stewed tomatoes
1 can tomato paste, 6 oz.
1 can tomato sauce, 15 oz.

Prepare vegetables as directed. Sauté vegetables in oil until onion is translucent. Add tomatoes, tomato sauce, tomato paste and 3 cans water (use tomato paste can). Bring to a boil. Lower heat to medium-low and simmer 30 minutes, stirring occasionally.

Serve over pasta or Ravioli of your choice.

Hope these help. Our finances are really bad too. I make a big batch of the marinara and freeze or can it (non-pressure canner for 45 minutes per pint) and the Meatless Meatballs (freezing them in packs of 6). They work for pasta or meatball subs. I get the TVP in the bulk section of my grocery store. It is way cheaper that way. The Marinara is my creation.

Ruth


Ruth

"Adam fell that men might be, and men are that they might have joy."


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LAGENBL's Photo LAGENBL Posts: 9
12/29/12 3:23 P

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Hi Lizzimi,
Sorry for all those things happening to you.

Now, solutions.
First, go for legumes.

Lentils, any kind of beans and tofu are cheap and very nutritious.
Buy them dry, soak them and than cooked them, It's cheaper and It can be frozen for up to two months easily. TIP: Big batch at a time = less electricity.
This way you can "rotate them" and avoid risk of getting fed up of eating always the same thing.
Don't know how to cook them?
You can go on you tube or on spark recipies site, you'll find alot of easy and vegan recipies (lentil and carrot soup or pinto bean casseroles with frozen green beans, for example).

Second, frozen fruits and vegetables. Cheap, healthy and good.
Buy in big bags, it's cheaper.
You can go in asian stores they're often cheaper and they have good greens that won't make you feel gross like pasta. Or you can mix some with your pasta.

Third, cereals.
Oat is cheap and good sweet or savory (try oat and black beans patties. wow so amazing).
Barley is easy to prepare not juste in soup, but also in "risoto" or in morning cinamon and apple mix.

If you still buy nutritional yeast, you can make a spreadable mix with split peas (2 cups), oat (2/3 cup) onion and garlic powder (1 tsp) nutritional yeats (4 tbsp). I'll share my recipe in the spark people site, if you want. For now it's in french, so it won't help you. Sorry for my bad english.

Gen*


Edited by: LAGENBL at: 12/29/2012 (15:24)
RHEYNKLW's Photo RHEYNKLW Posts: 5,883
12/29/12 3:17 P

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Sorry to hear about all your troubles, Lizzi. My go-to cheap nutritional powerhouse is dried beans. I know you're chili-ed out at this point, but there are lots of other directions you can take with beans.
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Edited by: RHEYNKLW at: 12/29/2012 (15:18)
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LIZZIMI's Photo LIZZIMI SparkPoints: (2,212)
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12/29/12 3:01 P

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Things are going really bad for me. I lost my job in September, my oldest cat was diagnosed with kidney failure in November, and my student loan needs to be paid back starting in January. I'm totally broke. I've been eating pretty much nothing but pasta for a week straight and I feel gross. I've been having to resort to drinking protein shakes and giant multivitamins. I hate them.

So I was wondering if anyone had any cheap vegetarian recipes or general food suggestions? I made vegan chili last week and ate it for like 4 days so no more chili recipes please x_x but I'm open to anything else.

Please help! Thanks!

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