||[Jan. 12th, 2012|11:32 pm]
cheap vegan eats
I didn't see tags for buckwheat or barley. Anyone use either and have good recs? |
Anything in particular you all like to do with quinoa as well? I've got a lot and have run the gamut with my limited ideas. Still trying to figure out vegan on not just cheap but seriously hard core broke. Appreciate any help :)
I like to make soup consisting of broth (water + soup base powder), quinoa, lentils, tiny pasta, and tiny frozen vegetables. It's easy to make, tasty, and filling, and the ingredients are all pretty cheap.
Thanks :) I've got a case of vegetable bullion cubes so I could make that for quite a while easily.
Barley and root veg stew with dumpling is always a broke staple for me. you can leave the dumplings if you don't already have some vegetable suet in. You could always sub the wine (if you don't have any cooking wine in) for a splash of red wine vinegar). Basically throw in lots of cheap roots ( I use, potato, carrot and onion, but use whatever) and you've got a meal that'll do a few days. If you bake some bread to go with it (which costs no more than about 20p) it'll bulk out the meal further.
10 baby onions or couple of a big white onions roughly chopped
4 Maris Pipers
150 ml red wine
Shake of dried thyme
Shake of Vegan Worcestershire sauce
A tablespoon on tomato puree
a teaspoon of Pimenton
A handful of barley
two cloves of garlic
Salt and Pepper
700ml of gravy made with vegan gravy granules (I use Bisto)
For the dumplings:
100g self-raising flour
50g shredded suet vegetable suet
Pinch of maldon salt
6 - 8 fl oz water to bind
Peel and chop veg
Saute the garlic and peeled baby onions in olive oil
add wine and simmer until reduced by half
Add the gravy and chopped veg
Add thyme, Vegan Worcestershire sauce, pimenton and season to taste.
Add puy lentils and simmer the whole thing for 90 minutes.
Bind all the dumpling ingredients and oven bake for 20 minute before adding to the stew 20 minutes before the end of cooking time.
Thanks! I had to look up that Maris Pipers were potatoes and Pimenton too :) That looks excellent, cheap and easy. I've never used suet before, so I'll have to take a look for that at the store next time I go out, but I'll definitely try making it without the dumplings until then.
If you've got no pimenton, then use whatever spice you fancy. Bit of chilli powder or regular paprika. The pimenton is nice coz it gives a smokey kick, but it by no means necessary. Also, I say maris pipers because I think they're a really good all-rounder potato, neither too floury nor to waxy so they hold their shape in the stew but are still fluffy, but you could use any potatoes.
Suet's a really good ingredient to have in when you're skint, for dumplings but also pastry (which is so much cheaper home made) and even steamed puddings if you're feeling ambitious :)
Oh, also, the recipe should also read 'add the barley' not the 'puy lentils'. I make it with those sometimes too, but I meant to say barley.
I often use barley in place of rice and it works well. But as for buckwheat...other than kasha recipes, nothing really makes buckwheat tasty, in my opinion. I used to make buckwheat porridge with ground up buckwheat, but that's definitely an acquired taste...and I don't think that was good without lots of toppings.
Barley is awesome as a replacement for pasta or rice, just cooked and mixed with veggies, in soups and stews, etc.
I make a soup with buckwheat..
1/2 onion, chopped
1-2 carrots, chopped
1-2 celery stalks, chopped
1 garlic clove, minced
4 cups water
1 boullion cube
1/4 cup buckwheat
1 tsp poultry seasoning
Saute onion with a tiny bit of oil in pot. Add carrots, celery and garlic and saute until tender, stirring occasionally. Add the rest of the ingredients, stir, cover pot and bring to a boil, then reduce heat to low and simmer for about 1/2 hour. Turn off heat and let it sit to cool down.
Barley works well replacing rice in just about anything except risotto. I like it regular boiled barley with some sauteed mushrooms and onions, add a little garlic, salt and pepper to taste.
Quinoa I've put into stuffed peppers, which was pretty good, also works well as a cold vinaigrette salad with some chopped vegetables.
I make "Mexican" quinoa, using quinoa instead of rice, but with everything else the same. Canned tomatoes and fake cheese add a nice moisture to quinoa, which I find can be rather dry by itself.
I started making khitchdi after seeing this recipe:http://recipes.howstuffworks.com/whats-kitchari-and-why-is-one-of-the-most-detoxifying-foods.htm
I've never totally followed that recipe. I've come close, but I don't have kombu - used a different seaweed once, and I've never had burdock, and everytime I've made it, I've used a different combo of veggies. I've also used different ratios of lentils to barley and you know what? It's always tasted good, no matter what I did.
I think a stew of just lentils, barley, and some salt would probably taste good, but I think adding veggies would make it that much better.
quinoa, barley and buckwheat would all be awesome in tabouleh. parsley is cheap, and if you have olive oil and lemon, grab a couple mint leaves from the garden, add tomatoes, cukes, capsicum peppers and green onion.