Posts tagged ‘food pictures’

Day 11, 12 & 13

WorldFest is tomorrow in Los Angeles, and I’ll be stopping by after work.  I had counted on the fact that I wouldn’t be able to buy food there, but my friends have been telling me I should give myself a free pass for tomorrow.  Their thinking is that in reality, the benefit of being on a strict budget is to be able to spend a little money for special events.  That may be true, but it still feels like cheating to me.  I think I’ll have to settle for just making mental notes of foods I want to try later, and maybe get some ideas for cooking at home.  But I must say, I have been craving vegan ice cream somethin’ fierce.  Someone else sugested I should be able to eat whatever I can get for free.. I wonder if making really sad faces in front of the Coconut Bliss booth would be effective?

(I had exams this week and I’ve been a little under the weather, but I will catch up with posts in the next day or two.)

Day 11 – Tuesday, May 11
Morning:  Carrot muffin, banana.

Afternoon:  Leftover fried rice from Sunday night, and apple sauce.

Evening:  I got home from school pretty late and I really just wanted to go to bed.  I microwaved a bowl of mashed potatoes and peas while I checked my e-mail.

Day 12 – Wednesday, May 12
Morning:  Scrambled tofu, home fries with mushroom and onion.  I love this meal, and I’m glad I know how to make it now!

Afternoon:  I had been craving eggless egg salad, so I tried some on rice cakes.  The first two bites were delicious, but then I started to realize that it was actually kind of disgusting.  I put the rest in the fridge until I’d have time to make real bread, and had a muffin and some apple sauce instead.

Evening:  Gardein chick’n scallopini with mushrooms and onions, and a side of mashed potatoes.

Day 13 – Thursday, May 13
Morning:  Carrot muffin.

Afternoon:  I baked bread for the first time!  It came out pretty awesome, and the eggless egg salad sandwich was delicious.  Bread recipe from How it all Vegan.

Evening:  For dinner, I decided to make beans on toast.  Ew, right?  To be honest, back when I first heard that beans on toast is a staple in British cuisine, I was pretty confused.. and a little disgusted.  But I had one day ’til grocery shopping, and the only substantial things I had left were my bread, and a can of pinto beans.  So I sliced up a jalapeno and threw it in a skillet with the beans, and when they were almost ready I added some barbecue sauce.  Apparently it’s important to use buttered toast when making beans on toast – I Googled it – so I made toast with Earth Balance and topped it with beans.  I’m sure the homemade-ness had a lot to do with it, and I probably wouldn’t reccommend canned beans on Wonderbread, but this actually came out really tasty.

I mean.. look at the picture.  It even LOOKS gross.  But don’t judge beans on toast by it’s cover.  It was delicious.

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May 15, 2010 at 8:50 pm 6 comments

Day 9 & 10

I was boiling potatoes for potato salad last night, and all but one came out overcooked.  I wanted to mash them, but I needed soy milk.  I figured I’d just mention it here and subtract it from next week’s $21, but I decided instead to put myself on a monthly budget of $84.  That had been my plan originally, and I don’t know what made me change my mind, but I’m changing it back.  Some readers had commented as well that this would make it easier for me to buy things in larger quantities that will last me for weeks.  This will also allow me to get healthier snacks, like nuts and hummus, because lately I’ve only been able to afford to snack on cheap carbs and fruit.  I’ll adjust my totals next post, because I need to check the cost of the sliced almonds I had in my freezer.  I also need to add the soy milk ($2.79), and a half package of Gardein ($2.50).

Day 9 – Sunday, May 9
Morning:  On Sunday morning, I made scrambled tofu for the first time.  I took some of my cubed tofu, squeezed out the moisture with my fingers, and crumbled it in a dish.  I sprinkled it with tumeric and a few drops of soy sauce, and added it to a pan with olive oil.  At this point I realized I had gotten so excited about the tofu — complicated by the fact that it was 6am — that I didn’t realize that wouldn’t make a meal on it’s own, so when the tofu was done I made home fries with onions and mushrooms.  I packed everything up and took it to work, and although the tofu came out a little dry, it was perfect mixed in with the potatoes.  This was my favorite meal of the project so far.. but it ended up tying with lunch.

Afternoon:  I had beans and rice for lunch at work on day 8, and honestly I’d be happy eating beans and rice almost every day, but they definitely taste better fresh out of the pan.  Also, I scored some free salsa from my parents’ Poquito Mas takeout.  I have turned down all free food so far, but I think free condiments are acceptable.

Evening:  I tried adding the same type of scrambled tofu to my fried rice, and while the tumeric did add a slightly different flavor, it mainly just turned everything yellow.  In this batch I added (in order):  carrots, onions, tofu, mushrooms, cooked white rice, soy sauce, and a few spoonsfuls of canned peas at the very end.

Day 10 – Monday, May 10
Morning:  I made another batch of muffins from How it All Vegan, with shredded carrots in place of blueberries, cinnamon, and topped with sliced almonds.  The recipe also includes a mashed banana, and a tablespoon of flax seed meal.

Afternoon:  I had one of the Gardein Chik’n Scallopinis I had in my freezer, topped with sauteed mushrooms and onions.  Potato salad on the side.

Evening:  For dinner tonight, I kept it simple with leftover fried rice.

May 10, 2010 at 10:13 pm Leave a comment

Day 3 & 4

Day 3 – Monday, May 3
Morning:  I had a muffin and an orange.  I had made six muffins on Friday night, let them cool, and put four in the fridge and two in the freezer.  The one I had today came from the freezer, and tasted noticeably more fresh than the ones I’ve been eating from the fridge.  I had tried consulting Google for storage information and found mixed opinions, and had always been satisfied with refrigerating them.. but from now on, they’re going in the freezer.

Afternoon:  I made pasta salad with shredded carrots, broccoli, cauliflower, and cannellini beans, tossed with Italian dressing.  I’ve been craving pasta salad for days, and it’s great to have a few servings in the fridge, especially in warmer weather, when you’re either too hot or too busy to think about cooking a meal.

For lunch I had a plate of pasta salad, and a biscuit from yesterday.

Evening:  I wanted to use some of my Daiya cheddar shreds, so after my evening class I came home and decided to make tortillas.  I had never done this before and it turned out to be really easy, and definitely worth the extra time.  They came out a little thicker than I would have liked, but they were easily the best tortillas I’ve ever had.. and after thinking I must be some kind of tortilla savant, I realized that they were just the freshest tortillas I’ve ever had.  If you’ve never had a tortilla right out of the pan, you’re missing out.

I made a grilled veggie quesadilla, which really ate more like a sandwich on my fatty tortillas.  It was delicious, regardless!

Day 4 – Tuesday, May 4
Morning: I ate the last muffin for breakfast, so I’ll have to make another batch today to last me through Friday.

Afternoon:  Had some of yesterday’s pasta salad, and an orange.

Evening:  I made another batch of six muffins, the same recipe from How it all Vegan, but this time I replaced the blueberries with shredded carrots. Also added a little cinnamon and nutmeg. They got a little more time in the oven than they should have, but they still came out pretty tasty — I might include photos next time when they come out cuter and not so crispy on top.

So for dinner I had a fresh muffin, and after class tonight I’ll probably have some cucumber slices and chickpeas.

May 4, 2010 at 6:24 pm 9 comments

Day 1 & 2

This week may end up being a little boring because I had some pricey leftover items that I didn’t want to go to waste, which limited my budget a bit.  I also had to account for a package of flour, which should last me a couple weeks at least.  And when I say boring, I’m thinking of the reader, not the eater.  Trust me:  if I’m bored, you’ll hear about it.

I bought the following items from Whole Foods:

  • pasta sauce (roasted vegetable) $2.39
  • 1 lb. whole wheat pasta $1.19
  • 3 bananas $0.75
  • 1 cucumber $1.33
  • 1 lb. frozen California style vegetables $1.99
  • 1 can cannellini beans $0.99
  • 4 lbs. navel oranges $2.50

and I already had these things in my fridge:

  • baby carrots $0.99
  • garbanzo beans (1/2 can) $0.65
  • soymilk (1/2 carton) $1.75
  • flour (1/2 package) $1.50
  • dark chocolate (1/3 package) $0.75
  • Daiya vegan cheddar cheese (2/3 cup) $2.33
  • leftover curry: broccoli, chickpeas, and Gardein beefless tips $1.59

Total: $20.70

I did my shopping on Friday night after work, then came home and started a batch of muffins from How it all Vegan.  I’ve been making the Blue Banana Muffins pretty regularly, and I just switch out the blueberries for whatever I happen to have around.  This time it was dark chocolate, but so far my favorite combo has been blueberry-banana-peach.  I like these because they include flax seed, which definitely helps me feel more energetic in the morning.  I make them kind of on the small side so I can have one for breakfast, and take another with me to snack on later.

Day 1 –  Saturday, May 1
Morning:  I had two muffins, and a handful of carrots.

Afternoon:  Leftover curry with broccoli, chickpeas, Gardein beefless tips, and brown rice.

Evening:  Pasta with roasted vegetable sauce and cheddar style Daiya vegan cheese.  I had an orange while I was waiting for my pasta.


Lunch.  Reheated and served in a paper tray we use to feed the dogs. ‘Cause that’s how I roll at work.

Day 2 – Sunday, May 2
Morning:  Two muffins, and an orange.

Afternoon:  Another orange, leftover pasta from last night, and a homemade biscuit. I got off work around noon, then came home and made biscuits (also from How it all Vegan). I’ve wanted to try making bread, but I’m short on ingredients, so biscuits seemed like a fine place to start. This is the first time I’ve made biscuits, which really isn’t that impressive — but tasty homemade biscuits are kind of a big deal for someone who grew up on those weird brown-and-serve rolls, even on special occasions, even though they never tasted very bread-like.

Evening:  I wasn’t very hungry — baking (aka “impatiently eating leftover dough balls while waiting for food to be ready”) tends to have that effect on me.  Plus, I ate lunch pretty late.  I had another biscuit, and I’m eating carrots as I type.


Lunch.  This may look like your average tomatoey carb-fest, but I’m still proud of my first biscuit ever.

On a side note:  Because I am calculating costs by week and not by meal, there are certain things I’m using but not including yet.  Spices, condiments, Earth Balance, agave sweetener.. basically, things that I use in very small amounts and don’t need to buy very often.  However, I will mention these things when I use them, and they will be included in my weekly total when I re-buy them.

May 2, 2010 at 10:42 pm 1 comment


Objective

To prove that I can feed myself tasty, ethical meals for cheaper than a fast food dollar menu.


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