Lasting Leftovers

The Topic: Making leftovers last longer than this past winter with VegNews Editorial Assistant Anna Peraino

The Dish: When you're a savvy vegan, your main expenditures are shelter and food (unless you live under a bridge, in which case, pull yourself together, man!). Since I don't know how to save money on rent (I live in San Francisco, after all), here are five helpful tips for making your grub last.

1. Cook big. Want to save time and money? Look to your Pyrex dish, my friend. Casseroles, soups, and pasta dishes can be made in bulk for cheap and can last a week if rationed responsibly. Check out our recipe roundup and make a pot of chili tonight (cans of beans + cans of tomatoes + spices = delicious money saver).

2. Bring back leftovers. Wasting food = money down the drain. Am I right? This goes for all food scenarios: groceries, potlucks, food festivals, and most importantly, restaurants. If you're going to shell out your hard-earned dough, you better make the most of it. How? It's simple. First, if you have enough self-control to save half of your meal for tomorrow's lunch, do it (and by the way, kudos to you). It's like having your dinner at half off! Second, get creative. Don't want the baguette that comes with your salad? Take it home and turn it into tomorrow's PB&J.

3. Ask for more. You want to know what's expensive? Salad dressing. But guess what? You can get it for free (legally)! Next time you order a salad, ask for extra dressing on the side, then take it to-go. It'll save you serious dough and you'll get to eat something that tastes like it came from a resturant (because it did). This method works for sauces as well. And bread baskets. And those little packets of jelly you get at diners. Just try to keep it classy, OK?

4. Grains all day. A bulk bag of brown rice will save your bank account, for serious. Cook a huge batch of the stuff Sunday night (four cups, plus. Dream big, people.), and use it throughout the week. Lunches and dinners can consist of stir-fries, casseroles, and rice salad, and breakfasts? Throw cooked brown rice in a pot on low-medium heat with non-dairy milk, cinnamon, sweetener, and raisins for 15 miniutes and Bam! Delicious porridge! Don't forget rice pudding for dessert.

5. Plan ahead. I don't know about you, but I usually walk into the grocery store with five items in mind and walk out with a $50 receipt. The easiest way to avoid the grocery-store money suck? Make a list. That way, you'll be less likely to splurge on that bag of Oreos (though I wouldn't blame you).

The Final Word: With a little creativity, you can make your grocery bill stretch farther than the line at the grand opening of a new Baby Gap. Just kidding. Baby Gaps are so 2002.

Cheap Eats: Fried Rice!

The Topic: Leftover Love

The Dish: At my house, brown rice can be a healthy, inexpensive meal on its own (buy in bulk!)—a little Braggs Liquid Aminos and gomashio sprinkled on top and I'm a happy girl. Another benefit to whipping up a batch in the trusty rice cooker is guaranteed leftovers, which is really just code for "fried rice." It's hard to say no to a dish that combines salty and spicy flavors with whole grains and vegetables. Follow a recipe one time, and for the rest of your fried rice-eating days you can improvise, turning the most random veggie combinations into takeout-worthy dinners. While the restaurant version often gets its kicks by throwing in a ton of oil and a very un-vegan dose of egg, this at-home version is animal-friendly and makes the most of whatever you have on hand. And since you're running the show, you can give or take the oil to your liking.

Get started with this easy recipe, courtesy of VegWeb. This version calls for a bag of frozen veggies, which is super simple if you have one in the freezer, just waiting to be used. If not, may I recommend seeing what frozen wonders are on sale at your local supermarket? A peas-and-carrots medley works great here, or go with a classic cauliflower-broccoli combo. If you have odds-and-ends veggies hiding in your crisper, be resourceful and chop them all. Everything tastes great in fried rice. As for the hot sauce, I'd probably go with Sriracha, but I put that stuff on everything.

Instant Fried Rice

Serves 2

What You Need:

2 tablespoons oil

2 tablespoons minced garlic

1 medium onion, sliced thinly

1 14-ounce bag frozen vegetables, thawed slightly

2 cups cooked rice

1 tablespoon soy sauce

1 tablespoon hot sauce

Salt to taste

What You Do:

1. In a medium skillet over medium heat, heat oil. Add garlic and onion, and stir for one minute. Add vegetables and continue to stir for two minutes. Add soy sauce and hot sauce, and continue to stir, cooking continuously for 5 minutes.
2. Make a hole in the middle of vegetables, and drop in cooked rice. Stir and cook for 1 to 2 minutes until heated, and add salt to taste. Serve immediately.

The Final Word: Oh, and speaking of VegWeb, you're signed up for the newsletter, right? It's a free way to stay updated on what's happening on the largest veg recipe website, as well as get awesome seasonal meal ideas from everyone's favorite webmistress, Laura Hooper Beck. It doesn't hurt that her commentary is hilarious and will brighten up any day.

Mint & Money Management

The Topic: Spending and Saving

The Dish: I like to think that all of the little things I do, whether it's making coffee at home, thrifting, or dining out less, have a positive impact on my bank account. A lot of my daily choices are more affordable than they could be, but is it really helping me save? Or am I just spending the extra dollars on frivolous purchases? A few weeks ago, I couldn't tell you for sure (although I have a sneaking suspicion that I was). Now, I'm singing the praises of Mint and changing my ways.

To prevent myself from overindulging, I signed up for the free, web-based, money-management software Mint. It's been all over my radar lately, from friends becoming dedicated users to blogs and newsletters featuring rave reviews. "Why not?" I thought. Once I felt comfortable with its security precautions (I mean, entering all of my bank information did feel a little risky), I gave it a try. First revelation: Over the course of eight months, taking out money for San Francisco's notorious cash-only restaurants and bars has cost me $50 in fees. FIFTY DOLLARS? Just because I'm too lazy to plan a trip to my bank ATM ahead of time? Ouch. I mean, vegan Thai fried rice is good, but not that good.

In addition to pointing out nasty hidden fees and late charges, Mint provides a helpful breakdown of my spending, tracking transactions into categories. I can also set goals—pay off that debt, take a veg vacation—and come up with a real strategy for reaching them. Mint also sends weekly email updates to warn me of upcoming bills, low account balances, and all sorts of other sobering grown-up information that I may not want, but certainly need to know.

The Final Word: There are tons of features to help control spending, build up savings, and stay financially afloat. It may not be for everyone, but when it comes to balancing my penchant for on-the-fly spending and weak justifications ("Well, I didn't buy Starbucks this morning so I'll get a happy-hour special"), it's just what I need.

Herbed Sandwich Spread

The Topic: Carb Counterpart

The Dish: My favorite food would probably have to be carbs. Okay, I realize that's not exactly one food, but seriously, what's better than fresh-baked rolls, tortillas, crackers, bagels—I could go on forever. Forget low-carb nonsense—give me my bread. Not only do I love them because they're delicious, but also because they serve as the perfect medium for my second favorite food group: condiments. While my fridge is full of favorite standbys (including at least three kinds of hot sauce), sometimes I crave a fancy upgrade. The perfect catch-all condiment? This awesome herbed spread crafted by my favorite chef—Mom, of course. It comes together in no time, uses simple ingredients, and is much cheaper than buying pre-made varieties.

Herbed Sandwich Spread

What You Need:

1/2 box silken tofu

1 tablespoon minced garlic

2 tablespoons olive oil

Juice of half a lemon

1 teaspoon herb of choice (parsley and chive work great)

1/4 teaspoon pepper

Salt to taste

1 tablespoon minced onion

1/2 cup shredded vegan cheese (optional)

What You Do:

In a food processor, add tofu, garlic, oil, lemon juice, herb of choice, pepper, and salt. Process until smooth, and transfer to a small bowl. Add onion and cheese (if using), mix well, and cover. For best results, refrigerate overnight to let the flavors combine.

The Final Word: Use this spread to spruce up a veggie burger or as the perfect dip for sesame crackers—I'll pretty much eat it on anything. Like all recipes, it's super versatile, too. Try adding basil and walnuts for a pesto-style dip. Now if you'll excuse me, I have a sandwich to make.

Cheap Drinks: Iced Coffee

The Topic: Cheap Caffeine

The Dish: Coffee beans have always been a food group in my family, which has certainly carried over into my adult life. While I love going out and ordering an Americano or perhaps a fancy latte, nothing depletes my bank account in such a sneaky way as coffee houses. And while I have some friends who see no problem dropping $4 on foam-topped espresso twice a day—you know who you are—I can't swing that. Obviously the solution lies at home, but what's the best way to get great coffee without wasting your money?

I have a small, inexpensive coffee maker that generally does its job well, and with San Francisco's cold summers, it's been nice to have a hot cup of coffee in the AM. But for some reason (my constant tardiness, perhaps) I never have time to finish it before I'm out the door, and then down the drain it goes. I tried to save and reheat it, but couldn't stomach it. I hated pouring money down the drain, and wanted something delicious that wouldn't cost me as much as three batches of biscuits.

Yesterday I ventured outside without a heavy coat for the first time in weeks. Added to my boredom with black coffee, the sunshine reminded me of a forgotten but much-loved alternative: Toddy. Toddy, also known as cold-brew coffee, is a delicious, liquid-gold coffee concentrate you can brew at home (with just a little time commitment). It also lasts up to two weeks in the refrigerator, eliminating the waste factor. Cold-brewing lowers the acidity of the coffee, too, making for a really freaking delicious iced coffee. In a tall glass with ice, add 1 part toddy, 3 parts cold water, and a splash of nondairy milk if you like. Mix well, sip it, and enjoy the best drink ever.

Making toddy at home is easy, and doesn't require the special Toddy machine, taking up counter space and stealing your dollars. If you already have a coffee maker, then you're all set. Here's how I do it.

True-Love Toddy

What You Need:

Coffee carafe
1 cup ground coffee

2 cups cold water

Filter basket
Filter

Tall glass or jar

What You Do:

1. In the carafe, add coffee, then slowly pour in water and stir thoroughly. Now the hard part: Let the mixture set for 12–24 hours.
2. Place filter basket with filter over a glass or jar it can sit on comfortably, and slowly pour mixture into it. The liquid will drain through into the jar, leaving just the grounds behind. Let it take its time, and add a little pressure with another filter on top if needed. Store Toddy covered in the refrigerator, and enjoy anytime!

The Final Word: A French press will also work for separating the grounds and concentrate, if that gadget is already in your kitchen. And of course, if your coffee maker has a reusable filter, then you get eco-friendly bonus points. Still craving something fancier? Invest in your favorite flavored syrup and go crazy. I'll take a shot of hazelnut in my cup, thanks.

The Amazing Aldi

The Topic: Less Frills, More Food

The Dish: There are quite a few things I'm nostalgic for when it comes to my hometown. Absence does make the heart grow fonder, especially for a Missouri native who is used to 100-degree summers, family cookouts, and discount groceries. Surprised food made it onto my list? You shouldn't be! A big piece of the Midwest puzzle that I miss is Aldi. While I love the deals at Trader Joe's, Aldi has a special place in my heart with its quarter-operated carts, five-cent shopping bags, and warehouse-like stacks of cheap, awesome, vegan-friendly staples.

While those unaccustomed might be thrown off by the locked-up carts (don't worry, you get your quarter back) and minimalist interior, it only takes one trip to get hooked on its inexpensive goods. Beyond what you'd expect to find at a typical mainstream grocer—fresh produce, canned goods, cereals, and so on—Aldi stocks veg essentials such as soymilk, vegan margarine, convenience foods, and even Boca burgers from time to time, all at really low prices. Most items I buy don't cost more than a couple bucks. Between the frozen fruit, off-brand granola bars, and dark chocolate, I'm pretty much set. I can easily fill a cart with an embarrassing amount of food and pay a fraction of what I would at one of the big stores. Oh, and don't forget to check out their skincare and beauty line, which isn't tested on animals.

As an added bonus, having to pay for paper bags is a pretty good incentive to remember and bring those reusable totes, don't you think?

Aldi also runs weekly specials on featured items, including kitchen appliances and housewares. Keep an eye on the ads, and grab a rice cooker if you get a chance (I also scored a small slow cooker for $10 once).

The Final Word: According to its website, they have more than 1,000 stores from Kansas to the East Coast. Check Aldi's store locator and see if you can count yourself among the lucky. In the meantime, I'll be writing a strongly worded letter in hopes of bringing one of my favorite chains to California.

Easy Peach Pie

The Topic: Saving Seasonal Fruit

The Dish: You know what are super delicious and starting to pop up everywhere? Peaches. While these babies are perfect just the way they are—or with a little sugar sprinkled on top—there's something to be said for an amazing peach pie, topped with vanilla coconut ice cream. The downside? Baking in the summer heat sucks. The solution? Make friends with the freezer.

While it's a tried and true trick to toss excess seasonal fruits and veggies in the freezer to use later, my Nona recently shared her new favorite method of freezing summer fruit, which guarantees a quick, delicious dessert anytime you want it. Since peaches are the ticket right now, she's decided to save up a few pie's worth for later. Here's her method:

1. Lightly grease a pie plate, and fill with sliced peaches, about 1 inch above the top of the dish. Sprinkle with sugar and 1/2 cup of flour. Stir until well combined.
2. Gently press peaches into dish until evenly distributed, wrap in foil, and freeze. Once completely frozen, remove fruit from pan (in one piece) and place in a freezer bag. Depending on how many pre-made pie fillings you make, they'll stack neatly on top of each other, ready to go at a moment's notice.

Ta da! You have instant pie filling, without pouring anything from a can. Buying in-season fruit is certainly healthier and cheaper than that gelatinous canned stuff.

The Final Word: To prepare a perfect peach pie, use your favorite vegan crust recipe (or store-bought pastry). Line a pie pan with dough, drop in your filling, top with another layer of crust, and bake. Enjoy!

Cheap Cookbooks

The Topic: Veg Bargain Books

The Dish: I may have mentioned before that I'm a bit of a bibliophile. It's a problem, really, when you live in a small city apartment and the majority of your square footage is taken up by books. That's what all that vertical space is for, right? Regardless, I can't help myself, especially when it comes to vegan cookbooks. It's hard to say no to a reasonably priced (read: cheap) page-turner that could potentially hold my new favorite recipe.

Sure, there's always used bookstores, thrift shops, and even mainstream chains' used collections. But they can be a bit of a grab bag, which I'll admit is half the fun. The other alternative is heading online, where Amazon has made it possible to find almost any veg cookbook at a bargain price, both new and used. New to veg cooking? One of my first cookbooks was How it All Vegan! by Sarah Kramer and Tanya Barnard, and you can grab a copy for only $3.99 used. If you still haven't jumped on the vegan brunch bandwagon (what do you do with your Sunday mornings?), then Isa Chandra Moskowitz's stellar Vegan Brunch can be yours for $4.99.

A great seller on Amazon is HalfPrice VeggieBooks.While all books are not vegan, there's a great selection of veg and health-related books. Narrowing down the crapshoot that is used-book shopping, it still has a wide enough selection to make the search fun. From cookbooks to animal rights to green living, there's something for everyone.

Wanting a title but out of storage space, like me? Check out Swaptree, which allows you to make a trade list (your offerings) and a wish list. Peruse the books other swappers have to offer, and trade up! There's more than 150 veg books listed right now, which of course can change daily. It's free, minus shipping charges, which will run you about $2.20 when sent using the media mail option at the post office.

The Final Word: I rarely feel regret when buying books. They're a worthy investment, especially when they're cookbooks that can lead to more eating in, less dining out— of of my favorite money savers. Oh, and as a bonus, I have to share that KitchenAid appliances are on Rue La La (a discount shopping site with free sign-up) today! Score a sweet stand mixer on sale (a very worthy investment, says Mom) and put those cookbooks to good use. The sale ends in two days, so shop while all of the great colors are still in stock. If anyone wants to send me the fancy yellow mixer, I promise to bake you cookies for at least a year.

Save Money, Use Less

The Topic: Saving Cents with Common Sense

The Dish: I'm about to blow your mind with a super simple and effective money-saving tip. Ready? Use less. This dead-simple solution hit me in the face this week when I came across something food-related—well, sort of.

Maybe the people in charge are just bored, or maybe they like to see how far the American public will go when it comes to consuming fast, junky foods, but the whole trend of Frankenfoods disturbs me on more than one level. Yes, the Double Down is gross-looking, full of animal products, and lacks any nutritional value, but it bothers me for another reason: It's like eating three meals at once! And no, this isn't about calories for me—it's just the principle of the thing. Split up those meat-free chicken patties and fake bacon (I'm talking the vegan version now, obviously) and you could easily craft two or three meals from one unbalanced "sandwich," with the addition of a few other cheap ingredients.

This week, I discovered that another chain has released a similar sandwich monstrosity, featuring a hamburger patty stuck snugly between two grilled-cheese sandwiches. Again, switching to a veganized version (does your brain automatically do that, too?), that is three meals at once! Eat however many calories you like, friends, but if you're trying to save money and are an average Abby like me, sitting on your butt for many hours each day, eating three sandwiches at lunch seems unnecessary. Naturally, if you're running 10 miles every morning or tearing it up with your local roller derby (envious!), then you probably should eat more food on average. But there are more budget-friendly ways, I promise.

The Final Word: These examples are on the impractical side of "using less," but the imagery stuck with me and I had to share. I'll be thinking about that freaking burger when I go to make dinner tonight. Cutting back just a little bit of the more expensive items I use—I can really power through avocados—will help stretch them over more meals, while still adding some fresh flavor to inexpensive dishes (hi, brown rice!).

Lavender-Rosemary Scrub

The Topic: DIY Body Scrub-a-dub-dub

The Dish: Um, how is it June already? Seriously. While I don't have the answer to how almost half the year is gone, I do know one thing: My skin is not exactly ready to make its summertime debut. Back home, I'd always know that warm weather had arrived when Mom would show up with a freshly made jar of fragrant body scrub, complete with homegrown herbs and this look on her face that said, "Honey, it's cute that you think you're ready to wear shorts but you need this."

Now that she's a few thousand miles away, it's time to do the grown-up thing and make my own. Guess what? You can too! It's easy, cheaper than buying those insane $45 magical scrubs, and, of course, totally customizable. (While this recipe calls for a nice rosemary-lavender-lemon combo, follow your nose with any herbs and essential oils you prefer.)

This basic body scrub will do wonders for dry, dull, depressed skin. If you're already on the bandwagon of growing your own herbs at home (or on a fire escape—check out our upcoming anniversary issue for more details, hint hint), then it'll save you even more money. If not, don't fret: This recipe yields about 3 cups of scrub, and it lasts—a little goes a long way. In fact, you could probably share some of your bounty and earn points with friends and family, too.

Mom's Ultimate Lavender-Rosemary Scrub

Makes 3 cups

What You Need:

1 cup sea salt

1 cup raw sugar

1/3 cup fresh lavender, washed and destemmed

1/3 cup fresh rosemary, washed and destemmed

20 drops lavender essential oil

10 drops rosemary essential oil

5 drops lemon essential oil

Grapeseed oil (see instructions)

4 airtight glass jars

What You Do:

1. In a food processor, place salt and sugar, and process until well-blended, about 15 seconds. Add lavender and rosemary and process again until well-blended. Add lavender, rosemary, and lemon essential oils and process.
2. In an airtight jar, place mixture and allow to set in a dark place for 2 to 3 days to allow the herbs and essential oils to integrate with the scrub.
3. In a separate airtight jar, place 1 cup of mixture and slowly pour in grapeseed oil until just covered. Stir thoroughly, adding more oil if necessary to reach a thick, pourable consistency, with no oil sitting on top. Repeat with 2 remaining jars.

The Final Word: For best results, use on dry (or slightly damp, if you have very sensitive skin) skin before showering, rinse with warm water, and pat dry. Summertime skin success!

Guest Post: Robin Robertson

The Topic: Top Tips from the Cookbook Queen

The Dish: Robin Robertson is my hero. This incredibly talented, 2009 Veggie Award winner has penned more amazing cookbooks than I can hope to use in a lifetime, but you better believe I'm trying. That might be because every recipe she creates is freaking delicious and easy to create. So naturally, you can imagine how stoked I was when I found out she was releasing an entire book dedicated to living on a budget. Vegan on the Cheap is full of Robin's sage wisdom and practical know-how on living within your means without sacrificing good-tasting food—or your ethics. Today, Robin shares her savvy tips on making the most of your next grocery trip. And of course, one of her amazing recipes is included!

Top Five Savvy Grocery Shopping Tips

By Robin Robertson

1. Plan a Menu/Make a Grocery List. When you plan your menu for the week, try to incorporate ingredients you have on hand, then write up your grocery list to include the remaining items you need to complete the meals, along with other items you may need. Then, when you shop, stick to the list to avoid impulse shopping.
2. Shop Ethnic. Check out the ethnic grocery stores in your area for low-cost produce, rice, spices, and other items. In an Asian market, I found roasted peeled chestnuts for 99¢ in a vacuum-sealed bag that were selling in the supermarket for nine dollars a jar. And, you can usually find tofu for less than a dollar per pound.
3. Support Community Agriculture. Whether you join a CSA (Community Supported Agriculture) group and receive a box of fresh produce each week, or simply shop at your local farmers' markets, it's usually cheaper than supermarket produce and tastes better, too. For a list of CSA farms in your area and to find out more about how it works, check out Local Harvest. If you don't have access to either in your area, check the classifieds in your local paper for produce stands and pick-your-own farms.
4. Grocery Shopping No-Brainers. Take advantage of specials; avoid impulse purchases; don't shop when you're hungry; use coupons; buy generic store brands; buy seasonal produce; buy in bulk—bulk spices, nuts, beans, and grains can save big bucks.
5. Postpone Grocery Shopping. See how long you can put off going to the supermarket by using up what you have on hand. You may actually be able to go nearly a week beyond your normal shopping day, cutting the total monthly grocery budget significantly. This also encourages you to rotate on-hand items such as frozen foods that are approaching their "use by" date and nonperishables from your pantry, as well as stray produce that might otherwise go bad. It also stimulates your creativity. I like to choose a few items from my stash and put them on the counter, then let my imagination take over how to combine them. For example, a can of white beans, crushed tomatoes, garlic, and a box of pasta have "yummy dinner" written all over them. Some rice or quinoa, walnuts, frozen peas, and an onion can make a flavorful pilaf—like this one.

Curried Red Bean Pilaf with Walnuts and Raisins

From Vegan on the Cheap © 2010 John Wiley & Sons.

Rice and beans make an economical and nutritious meal, and there are lots of ways to add variety to this dynamic duo. This recipe, seasoned with curry powder, raisins, and walnuts is one delicious way, but don't stop there. Variations can include omitting the curry in favor of other spice blends or herbs, using a different type of bean, and adding different vegetables.

Makes 4 Servings

What You Need:

1 tablespoon olive oil

1 small yellow onion, diced

2 scallions, minced

1 cup long-grain brown rice

2 to 3 teaspoons hot or mild curry powder

2 cups vegetable broth

1-1/2 cups cooked or 1 (15.5-ounce) can dark red kidney beans, drained and rinsed

1 cup frozen green peas, thawed

1/3 cup golden raisins

1/3 cup toasted walnut pieces

Salt and black pepper

What You Do:

1. In a medium saucepan over medium heat, heat the oil. Add onion, cover, and cook until softened, about 5 minutes. Add scallions and cook for 1 minute. Add rice and curry powder, stirring to coat. Stir in broth and bring to a boil.
2. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 35 to 45 minutes.
3. Remove from heat. Stir in beans, peas, raisins, and walnuts. Season with salt and pepper to taste, and serve hot.

The Final Word: It doesn't have to be all white rice and mustard sandwiches if you're low on cash (What? You've never lived on that combo before?). Robin can truly help give your bank account a break, while helping you dine on dishes that taste fancy enough to warrant a restaurant price. Check back for part 2 of Robin's guest posting, when she goes from supermarket savvy to cooking in the kitchen.