At my grocery store today we were lucky enough to find a container of fruit that had reached its sell-by date.
We brought it home and Mr DV made smoothies with the addition of a bit of orange juice and frozen banana from our freezer. So the two superlarge smoothies cost about $6.00.
Thursday, September 20, 2018
This was not an easy challenge. Food isn’t cheap in my city.
After a lot of calculating, I settled on corn on the cob and tomato soup with crackers.
The soup was 2 for $1 and that was enough for 4 people
The corn was purchased at a roadside farm stand at $8.00 for a dozen or 67cents each, so that was $2.68
That left 32 cents for crackers, and that’s 16 crackers or four crackers per person.
It comes to $4 exactly.
I could likely have put leftover meatloaf into the soup as well and I would have counted the meatloaf as free considering it is still sitting in my fridge.
For this recipe I just used my mum’s old meat loaf recipe from my childhood and I substituted meat and eggs and milk with vegan versions.
The first time I made this was for this challenge on mofo2018 and I was very pleased with how it turned out.
1 lb of ground vegan meat
1 pkg of gimme lean sausage
Egg equivalent to the amount of one egg
2 cups bread crumbs
1 1/3 cups non-dairy milk - I used soy milk
One medium onion chopped finely
Pinch of salt
1/2 tsp black pepper
1/2 tsp dried mustard - I used Keens hot mustard
1/8 tsp sage
Mix all the ingredients together so that they are well blended. I put on disposable rubber gloves and mixed with my hands. You might wish to do the same.
Press it all into a prepared loaf pan and cook for 1 1/2 hours (90 mins)
This is an old Canadian recipe that comes from World War I and II. It was called War Cake because it was made during those tough times when it was not easy to get hold of butter and eggs.
There are many dozen war cake recipes on-line. This is my own.
The recipe is easily customizable
2 cups water
2 cups dried fruit - you could use raisins, cranberries, chopped apricots or glacé fruits that you would put in Christmas cake. In Newfoundland this is one of the ways that people make Christmas cake, using the war cake recipe. I used currants because I had them on hand.
I cup fancy molasses
1 cup white sugar
2/3 cup shortening or vegan butter
3 1/4 cups of all purpose flour
1 tsp baking soda
1 tbsp ground cinnamon
1.5 tsp ground ginger
1.5 tsp ground nutmeg
Pre-heat your oven to 325
Place the water, the fruit, the molasses, the sugar and the shortening in a deep saucepan and bring to a boil and let it boil for about three minutes. Keep your eye on it. Remove from heat and allow it to cool. It doesn’t have to be at room temp, but it can’t be so hot that you couldn’t touch it.
Mix the flour, the baking soda and the spices in a bowl and then pour the dry ingredients into the wet. When I made this, I used a heavy sauce pot, so I had lots of room to mix the dry ingredients into the liquid in that pot.
This makes a fairly runny batter, perhaps a bit runnier than you might expect.
Pour the batter into a prepared 9 x 13 pan and bake for at least an hour or until a test toothpick comes out clean.
The cake will be very moist. It freezes well.
It goes very nicely with vegan custard or ice cream.
Sunday, September 16, 2018
Saturday, September 15, 2018
OK. I’m feeling a little guilty today about my post because it’s the final “free from” post and I’m posting a free from lactose banana split, for my lactose intolerant friends and family, including Mr. DV. Of course it’s free from lactose - this is a vegan food blog.
1 banana, sliced in half lengthwise
3 scoops of vegan ice cream, in your favourite flavour
Vegan caramel sauce or agave syrup
Vegan chocolate sauce - I just melted some fair trade chocolate chips in a zip lock bag
Vegan coconut whipped cream
Split the banana lengthwise, then lay three scoops of any flavour vegan ice cream between the two halves. Drizzle the ice cream with the caramel and chocolate sauces, sprinkle with nuts and top with whipped cream and a cherry or two.
I really should get a banana split dish.
Thursday, September 13, 2018
This is a nice home-made snack that you could easily wrap in waxed paper and take a long with you on a hike or a plane trip.
1 1/2 cups of rolled oats - I used gluten free because I had them on hand but you could use any kind
1 cup of all purpose flour
1/2 teaspoon of baking soda
1/2 cup chopped dried apricots
1/4 cup chopped dried cranberries
1/2 cup mini chocolate chips
1/2 cup chopped walnuts
2 tablespoons shelled sunflower seeds
Pinch of salt
I cup packed golden yellow sugar
1/2 cup of maple syrup or agave syrup
1/2 cup of nut butter - peanut butter or almond butter or cashew butter etc
1/4 cup light vegetable oil - I used canola oil
Egg replacer to the equivalent of 2 eggs
Mix the rolled oats, flour, baking soda, apricots, cranberries, chocolate chips, walnuts, sunflower seeds and salt in a large bowl.
Mix the golden yellow sugar, the syrup the nut butter, the vegetable oil and the egg replacer with a hand mixer or stand mixer, then pour in the dry ingredients and mix until well blended.
Prepare an 8 x 11 pan - I used cooking spray, and pack in the mixture, flatten it and then put the pan in the oven for 30 minutes.
When the pan has cooled cut the mixture into bars. Store them in an airtight container in the fridge.
I am one of those people with sensitive skin who can’t even touch chilies, let alone eat them. I get welts on my hands if I handle them so I almost never use them in anything I’m cooking. I have a neighbour who can eat them raw, and it makes me cry to watch!
This is a quick and easy curry and is perfect for cool winter nights. It freezes well so it could also be used as leftover lunch. And there isn’t a chili pepper in sight!!
1 large onion, chopped into medium-sized pieces
2 ribs of celery, chopped into medium sized pieces
2 cloves of garlic chopped finely
1 350 gr package of extra firm tofu, drained, rinsed and pressed, chopped into cubes.
2 tablespoons of curry powder - I used the Simply Organic brand of commercial curry powder that does not contain chilies.
2 apples cut into medium sized dice
1 large banana cut into dice
3 tbs tomato paste
2 cups of veggie broth
I head of broccoli
Optional - I can of coconut milk - not the full fat kind
Cook the onion and celery with a little vegetable oil in a frying pan.
When they have cooked, add the tofu cubes, and the curry powder, the apple and the banana and stir them around for a few minutes.
Then add the tomato paste and the veggie broth and simmer for about five minutes.
In the meantime, steam a head of broccoli which has been cut into florets and when they have turned a bright green, stir them into the frying pan.
Serve with rice
Wednesday, September 12, 2018
This is a quick and easy recipe that my sister gave to me a few years back. I’ve been thinking about it a bit lately and with this particular prompt on Vegan Mofo, I thought it would ba a good time to try it.
You really won’t find a simpler ice cream recipe.
You will need:
2 bananas cut into small pieces and frozen
1 cup of frozen cherries
I tsp of vanilla
A bit of non-dairy milk if needed to make the ice cream smoother
Place the banana and the cherries in the bowl of a food processor fitted with the steel blade and whirl it until the fruit is smooth. You can add a teaspoon of vanilla if you like and a bit of non-dairy milk towards the end of the process to make the ice cream smoother.
If there are any leftovers, you can put them in a sealed container and put it in the freezer for a few days.
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