When people think about going vegan, they think that it takes a lot of hard to find, expensive ingredients. I know I did when I wanted to add more vegan meals to my diet! However, going vegan can actually save you money, and Eat Vegan on $4 a Day shows you how!
Ellen Jaffe Jones has a background as a financial consultant and a reporter, so she has a great background for investigating how to eat healthy food without spending a fortune. Many people believe that fast food is one of the least expensive ways to eat, but that simply isn’t true! You can make your own nutritious meals at home with simple ingredients that taste better and are better for you for much less than the cost of a “value meal” at your local fast food joint! In addition to saving money in the short term, you’ll also save money in the long term while incorporating more plant-based foods into your diet. Most people lose weight, feel better, and get sick less often!
Eat Vegan on $4 a Day has a lot of great tips too. There is Ellen’s Top Ten Money Saving Tips, Six Steps to Great Beans, and Tips for Preparing Great Grains. There is even a one-week meal plan with every meal spelled out – Breakfast, Lunch, Dinner, and a Dessert/Snack – all for $4/person for each day or less!
So how are the meals? Simple, but good! I’ve enjoyed everything I’ve made so far, and the recipes that I’ve made have come together rather quickly as well!
Here is an example of one of the great recipes in this book. When I made it, I thought for sure it wouldn’t make 10 servings, but it did! In addition to putting it in vegan burritos, I also mixed it in with eggs for breakfast. It’s no longer vegan that way, but it’s a great way to add vegetables to your morning.
Calabacitas (Burrito Filling)
Makes 10 servings, $.25 per serving.
· 1 small yellow onion, finely chopped
· 2 T water
· 2 small zucchini, quartered lengthwise and sliced
· 4 ounces white button mushrooms, sliced
· ½ tsp chili powder
· ½ tsp ground cumin
· ¼ C frozen corn
· Ground pepper
Put the onion and 1 T of the water in a large skillet over medium-high heat and cook and stir until the water has evaporated. Stir in the remaining 1 T water, the zucchini, and mushrooms, cover, and cook for 10 minutes, or until the zucchini and mushrooms have released their juices. Decrease the heat to low. Stir in the chili powder and cumin, cover, and cook for 5 minutes, or until the mushrooms are soft. Stir in the corn and cook for 5 minutes to heat through. Season with pepper to taste.
WIN IT: One lucky US reader will win their own copy of Eat Vegan on $4 a Day!
CONTEST ENDS SEPTEMBER 18th at MIDNIGHT EST