Started this as a late new year's resolution. Both to get myself writing again, and to spend less money per week on a healthier veggie themed food budget. I know a lot of families out there want to do the same, so I will be posting my daily menus with cost efficient recipes. I haven't quite settled on an absolute amount, but 75$ a week will be the most. This last Wednesday I spent $100 and plan on making it last for two weeks. I will also be posting my shopping lists as well in future weeks, I just didn't save my receipt this week and don't remember exactly what I bought. I also don't coupon or anything like that, so that will not factor into the prices. This won't be for everyone, a lot will be vegan/vegetarian and I will be trying to make things from scratch with the simplest ingredients I can. This is somewhat inspired by this what the world eats. It really amazed me when I began researching it further how little some people live off of, while I know my family wasted a lot of money on processed, packaged foods or fast food. And we're always so broke, I put two and two together and realized I wanted to make a project out of this to share. I will be cooking for two adults, a 3 year old and 1 year old.
Breakfast: Vegan waffles with fruit topping + two bananas the kids ate while I was cooking.
1 1/4 cups flour (I did 1/2 cup whole wheat the rest white all purpose)
2 teaspoons baking powder
1/2 teaspoon cinnamon
2 teaspoons sugar
1 cup milk (whatever kind, I used almond)
1 small container of unsweetened applesauce (it's 1/2 cup)
1 teaspoon vanilla
1 tablespoon vegetable oil
1) Combine dry ingredients in a large mixing bowl.
2) In a small separate bowl combine other ingredients, then add to dry bowl. Or if you're lazy like me just put them in the large bowl.
3)Put 1/4 of batter into heated waffle maker until done.
Note: Batter is rather sticky, we had issues with them coming out of the waffle maker until we sprayed it. If anyone has any solutions for this problem I'd love to know!
4) I threw some frozen berry mix into the microwave for like 4-5 minutes until it was warm and used it on the top instead of syrup. Kids loved it.
Lunch: Extremely simple. Had leftover brown rice I had cooked yesterday with some sauteed mushrooms. Also some grapes and a cut up apple for the kids.
Dinner: My veggie stew! I will do my best to provide exact measurements, but I don't use them I just guess and cook it. Stew is awesome like that, feel free to add in or subtract whatever you don't like.
I would say this amount of stew fits in a large pot and feeds 4 for maybe 2 meals if you make it stretch.
1 large onion
4-5 celery stalks (leaves on or off, whatever you like)
2-3 carrots
4-5 smaller type potatoes, I used reds. Maybe 2-3 large?
4 cups warm water
2 no salt added vegan bouillon cubes
2 bay leaves
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon paprika
3/4 teaspoon sage
1/2 teaspoon parsley
1/4 teaspoon onion powder
2 tablespoons corn starch
additional 1/3 cup water
1) Cut vegetables to your liking. Saute onions in a touch of vegetable oil for 5-10 minutes on medium, stirring frequently to avoid burning. Add carrots and celery, saute for a few for minutes.
2) Put bouillon cubes in warm water, then add water to pot.
3) Add herbs and potatoes. Add more water if needed to cover potatoes.
4) Bring to boil, then put on low/simmer for 30 minutes.
5) Add corn starch to 1/3 cup water, stir then add to soup. Let soup cook for 5 or so minutes until thickened.
To go with the soup I also baked KAF hearth bread which is delicious. My only change to the recipe is that I substitute 1/2 cup of ground flax seeds in the dough and use about half whole wheat flour.
