Valentines So Cheap, They're Free!

The Topic: Scoring super sweet points with your honey for zero dollars with Managing Editor Elizabeth Castoria

The Dish: Yep. The day is here. Frankly, if you're just now thinking about how to celebrate Valentine's Day, it might be a tad late. But! There's always hope for a holiday miracle, right? Here are three ideas for super-last minute ways to woo your sweetie—and the best part is, they're all totally free! (Plus, let's say maybe you don't have the romance going on right now. These ideas work well for friends' birthdays, surprises to brighten a sibling's day, or any other time someone in your life needs a little pick-me-up—just leave the mushy stuff out of what you send to friends and family, or awkward results can ensue.)

1. Say it and save trees. You've probably already seen the cheeky, snappy offerings at someecards.com, but did you know that you can make your own? That's right! For the cost of the few moments it takes to choose a background color, image, and come up with some creative text, you can send your sweets a personalized, eco-friendly valentine, totally free of charge. You know what scores big points with everybody? Loving the environment!

2. Say it with pictures. Pinterest has pretty much taken over our lives here at the VNHQ, and we couldn't be happier about it. How does this apply to your love interest? Make the lucky so-and-so a board! Collect images of things that you know they'll adore. From unlikely animal friends to a collection of amazing vegan sandwiches, whatever your paramour prefers you can pull together a collection of awesome images that will brighten his/her day.

3. Say it with style. From our hometown, this written-in-the-sand proposal from last year is one of the most creative ways to pop the question we've ever seen. Sure, an actual artist was hired to do this, so this exact idea wasn't free, but recreating it on your own beach, with your own skills? That, friends, is as free as the air. And, as you probably tell your sweetie every day, "Sometimes all I need is the air that I breathe and to love you." If you live in a sand-free city, try mapping out your love. Another San Franciscan (what can we say, we're a mushy bunch!) rode his bike 27 miles with his GPS tracking the trip. The result? A map in the shape of a heart all around the city!

If you do have a buck or two lying around, check out our Valentine's Day VegNewsletter, which is packed with great recipe ideas, events, and discounts to ensure a fabulous night.

5 Vegan Drugstore Beauty Buys

The Topic: Getting (and sitting) pretty with drugstore beauty and body essentials with Online Editor Anna Peraino

The Dish: I'm sure it's no surprise when the soaps, moisturizers, makeup, and cleansers that keep us looking good can wreak havoc on our wallets. With some of the world's most popular beauty buys topping off at $140 per ounce (Here's looking at you, La Mer), one might think that keeping our bods clean, healthy, and looking like 140-bucks-an-ounce will break the bank. Not so! Many inexpensive, vegan products are just waiting on the shelves of your local drugstore and often work just as well as the expensive stuff. Below are five of the VN editors' favorite drugstore buys that definitely don't cost an arm and a leg. (Disclaimer: I can't promise everything in them is all-natural or organic, but at least they're cheap and totally vegan, right?)

1. Rosebud Perfume Co. Smith's Rosebud Salve, $5.59* (0.8-oz. tin). Loved by fashion and beauty editors the world over, this lip balm is light, smooth, and works like a charm. And it's multipurpose to boot: The salve also treats rough cuticles, diaper rash, minor burns, and even blemishes. A tip from a Rosebud user: If you can find the tins of Strawberry Lip Balm, clear the shelves.

2. Alberto VO5 Hot Oil Weekly Intense Conditioning Treatment, $3.99 (two treatments). Whether it's constant blow-drying, winter weather, or bad genetics, sometimes your tresses need a little TLC. Enter: Alberto VO5. This stuff has been around for decades, and for good reason: It works. The oil gives the one-two punch of moisture and strength for your mop, all for two bucks a pop.

3. CeraVe Hydrating Cleanser, $9.59 (12 fl. oz.). I read labels all the time that say "Dermatologist Recommended," and usually don't believe a word of it (truth in advertising!). My own personal dermatologist actually recommended this calming cleanser for my sensitive skin a few years ago, and I've never looked back. The fact that it's loads cheaper than any of that fancy stuff is just the icing on the cake.

4. Tom's of Maine Soap Daily Moisture Natural Beauty Bar Soap with Olive Oil and Vitamin E, $5.99 (two 4-oz. bars). All-natural and all-soothing, this sud-maker is sure to make your skin baby soft. And the more you use it, the better your skin gets. Plus, Tom's gives 10 percent of its profits to human and environmental causes. That's a lot for a bar of soap.

5. Alba Botanica Very Emollient Body Lotion, $10.49 (12 fl. oz.). Green tea, aloe, and chamomile combine to create one of the best lotions we've ever used. It's also hypo-allergenic and unscented, so those with sensitive skin can benefit from its über-moisturizing effects.

The Final Word: If you want to get more DIY with your beauty routine, this Lavender-Rosemary Scrub works wonders for a pittance. To simplify even further, try Managing Editor Elizabeth Castoria's go-to scrub for soft and supple skin: mix two tablespoons of sugar with olive oil and scrub away! I also hear that dousing your hair in a can of flat beer is a great way to add shine and body post-shampoo. And everybody knows how cheap a can of PBR is.

* All prices from drugstore.com

Easy, Yummy, Cheap Cookies!

The Topic: Homemade cookies that make amazing (and affordable!) gifts with Associate Publisher Colleen Holland

The Dish: I love to bake, but rarely do much of it anymore. Having an entire cake or a couple dozen cookies around the house is, frankly, a recipe for disaster. Out of sight, out of mind, right? Well, most of the time.

The other night, I got a hankering for homemade chocolate chip cookies. We must have been talking about them at the office that day, or maybe it was an ad for vegan cookie dough I had seen. Whatever it was, I could not stop thinking about spoonfuls of fresh, chip-and-nut-filled dough (my weakness) and hot-out-of-the-oven cookies. I had to have them! So I pulled out Claire Gosse's 2010 cookbook Are  you sure that's Vegan? and got baking.

When I find a great cookie recipe, I always want to share it. And this was no exception. Claire's Nutty Oatmeal Chocolate Chip Cookies are sinfully delicious, and make a wonderful gift for co-workers, friend's birthdays, or anytime you want say "thanks" to someone special. Hey, anything you can do to get them out of the house, right? This recipe makes a ton of cookies, so each one ends up to cost just pennies. So for not much dough (the green kind), you can share great vegan desserts (always a crowd-pleaser) while saving money on something you would have bought from the store.

Nutty Oatmeal Chocolate Chip Cookies
I absolutely adore any cookie with oatmeal, chocolate chips, and nuts—and this recipe has them all. Since I am recipe-challenged and always have to change something, I added white chocolate chips (purchased at Food Fight! vegan grocery in Portland), slivered almonds, and extra vanilla. Yum.

What You Need:

2-1/2 cups oatmeal

1 cup vegan margarine

1 cup white sugar

1 cup brown sugar

Egg replacer for 2 eggs

1 teaspoon vanilla

2 cups flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda
12 ounces chocolate chips
4 ounces grated dark chocolate

1-1/2 cups chopped pecans

What You Do:

1. Preheat oven to 375 degrees. Blend oatmeal in blender to a fine powder.
2. Cream the margarine and both sugars. Add egg replacer and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, grated chocolate, and nuts.
3. Roll into balls and place 2 inches apart on an ungreased baking sheet. Bake for 10 to 12 minutes. Cool on baking sheets for 5 minutes and transfer to wire racks to cool completely.

The Final Word: Homemade cookies always make the day a little better, and these were no exception. Pick up a copy of Claire's Are you sure that's Vegan? for excellent renditions of everything from red velvet cupcakes and pineapple upside down cake to vanilla fudge and peanut butter cups. You won't be disappointed.

I am a sucker for raw cookie dough. I love it and eat by the spoonful! But then I don't feel so hot.

Stocking Your Vegan Pantry

The Topic: Stocking your pantry with vegan essentials with Associate Editor Jennifer Chen

The Dish: At the end of a long work day, cooking dinner is one of my favorite ways to relax. Lately, I've been really into making my own beans and seitan, and stocking up my pantry so that during the week most of the prep is already done. Here are my suggestions for keeping your vegan pantry ready to go for effortless weekday meals on the cheap.

Beans. I used to buy canned beans for convenience, but lately, I've been prepping my own beans. I personally love chickpeas and black beans, which are both so versatile in the kitchen. By buying dried beans in bulk, I can make cups and cups of beans versus one canned container. Soak your favorite beans overnight in two to three inches of water. Cook over low heat for an hour-and-a-half or longer, depending on the bean. Approximately one cup of dried beans will give you three cups cooked. If you have a copy of Isa Chandra Moskowitz's Appetite for Reduction cookbook, she has a great chart of bean cooking times. And if you love chickpeas, you have to try her Chickpea Piccata.

Seitan. At first, I was intimidated to make my own seitan until I tried Robin Robertson's recipe for basic seitan from 1,000 Vegan Recipes. It's so easy! Really. The main ingredient is vital wheat gluten, which you can find in the bulk section of a health food store or online from Bob's Red Mill. You can flavor it with anything you like. I stick to Robertson's simple additions of nutritional yeast and tamari for a juicy seitan "steak." I make about four pieces of seitan and freeze half for recipes to make later. Here's a basic homemade seitan recipe from Isa.

Tofu. I grew up eating plain tofu with a little bit of soy sauce on it so I love tofu in all forms. If you can get freshly made tofu, I urge you to buy it (such as local brands Hodo Soy and Tofu Yu)—the taste is entirely different. But if you can't, here are my tips for getting the most tofu for your buck. For vegan desserts such as Chocolate Mousse, buy silken tofu in Tetra Paks from a local Asian market. I bought 6 packs for 79 cents each since they have a long shelf life. For firm or extra-firm tofu, buy the packaged kind with two bricks of tofu in one pack so you can use one and save the other. 

Rice and grains. I always buy a huge bag of brown rice from Ranch 99, my local Asian grocery store. And by huge, I mean, it looks like a bag of dog food. While I don't eat rice at every meal, a large bag can cost about $20 and last me at least six months. For grains such as quinoa or millet, I frequent the bulk bins. Quinoa is actually a seed, and this little powerhouse packs protein like nobody's business and magnesium, which helps alleviate headaches by relaxing blood vessels. This little tidbit is especially helpful for someone like me who is deadly allergic to aspirin, or anyone who suffers from migraines.

Nuts. The bulk bin is the best bet for stocking up on almonds, walnuts, cashews, and macadamia nuts. It's certainly not cheap to buy macadamia nuts ($17 a pound!), but for select recipes such as the Luscious Lasagna (Veganize It! November+December 2011), which calls for a macadamia-nut ricotta, the bulk bin is your friend. I've spent ample time buying nuts from Whole Foods and Trader Joe's and here are my top choices. Buy pine nuts from Trader Joe's rather than in bulk at Whole Foods since it's at least a dollar or two cheaper. The pre-packaged almonds and walnuts from the Whole Foods generic brand are cheaper than the bulk bin prices. Lastly, store your nuts in the freezer so they can last longer. The oils from nuts can turn rancid if left on a cabinet shelf, so your freezer is your best bet for fresh nuts.

The Final Word: By making some of your own ingredients and stocking up on vegan essentials, you can save big on your final grocery bill. The time and effort to make your own beans or seitan may outweigh the convenience of already prepared goods, but sometimes a splatter of elbow grease and DIY pluck can help you enjoy your home cooking just a little more.

Cheap Eats: Spaghetti Squash Bolognese

The Topic: How to cook an enviable, cheap and easy vegan version of spaghetti Bolognese using squash with Editorial Assistant Hilary Pollack

The Dish: I'm not the best cook at the VegNews offices, or at my own apartment, for that matter. However, there are a few dishes that I've mastered and managed to replicate time and time again to excellent critical reception. One of my greatest crowd-pleasers of all time is a spaghetti squash version of Spaghetti Bolognese, which is not only more healthful, but more interesting—and in my opinion, tastier—than the traditional stuff. Better yet, it's virtually fool-proof. Here's the lowdown on how I make mouths water without fail.


Easy Spaghetti Squash Bolognese

Serves 2

What You Need:
1/4 cup water
1 medium-sized spaghetti squash, halved with seeds removed
2 tablespoons olive oil
1 shallot, minced
3 cloves garlic, minced
4 to 5 crimini mushrooms, sliced
1 cup vegan ground crumbles
1-1/2 cups prepared vegan marinara sauce
1/8 teaspoon white pepper
Salt, to taste
1/4 cup mozzarella-style vegan cheese (I use Daiya)

What You Do:
   1. In a large microwave-safe bowl, add water. Invert one half of spaghetti squash on bowl, cut side down, and cover loosely with plastic wrap. Microwave on high for 8-1/2 minutes. 
   2. In a medium frying pan over medium heat, add olive oil, shallot, and garlic. Stir periodically until shallots and garlic are almost translucent, then add mushrooms and crumbles. Continue to stir periodically until crumbles and mushrooms darken slightly. Add marinara sauce, pepper, and salt, and allow to simmer for 8 to 10 minutes, stirring periodically. 
   3. Carefully remove plastic wrap from squash and flip over so that cut side is up, and allow to cool slightly. With a fork, comb sides of squash to extract noodle-like strands. Continue until all flesh has been separated into strands.
   4. In a large saucepan, add spaghetti squash strands and cheese. Add sauce and mix well. Serve hot!

The Final Word: This dish is super hearty and much healthier than carb-loaded white pasta. And, even a culinary dunce can whip it up without incident. If you want to make a fancier rendition, try roasting the spaghetti squash halves in the oven topped with olive oil and freshly ground pepper, or replace jarred sauce with our Homemade Marinara or the filling from our Bolognese Lasagna. Spaghetti squash is so easy, tasty, and versatile, it's hard not to get hooked. 

Budget Friendly (and Delicious!) Holiday Dip

The Topic: Making a budget-friendly, super-simple, and super-good vegan hors d'oeuvre, fast, with Associate Publisher Colleen Holland

The Dish: On the recent VegNews Vegan Yoga Retreat in Mexico, we left with more than just rejuvenated spirits, stretched-out bodies, and new-found friendships. With us came a recipe none of us were going to leave Mexico without. Each day at lunch and dinner, Executive Chef Hugo Gutiérrez started our meal with a pitcher of homemade agua fresca, a basket of baked tortilla chips, and a colorful vegetable-based dip that disappeared before we could say uno mas, por favor. All week long, we pondered what could possibly be in these smooth, vibrant dips—and waited patiently until the scheduled cooking class to learn the secret behind Chef Hugo's beloved appetizer.

To our surprise, these dips are an absolute cinch to make, and cost just pennies per serving. Perfect for last-minute company or a post-workday gathering with friends, you simply need fresh bread or vegetables to accompany the dip—and a bottle of Champagne or sparkling cider to wash it down. Salud!

Chef Hugo's Famous Vegan Dip

This simple-to-prepare dip takes on the color of the base vegetable you use. Want to really dazzle guests? Whip up a batch each of carrot, beet, and broccoli for a super-impressive orange, pink, and green combination. 

Possible vegetable bases:

Beet, carrot, eggplant, tomatillo, broccoli, zucchini, cauliflower, or bell pepper

What You Need:

2 cups desired vegetable, peeled and cut into large pieces
1 garlic clove, peeled
Juice of half a fresh lime
3/4 cup avocado oil or olive oil
Salt & freshly ground pepper to taste

What You Do:

1. Steam or boil vegetable until soft and brightly colored. Drain water.
2. When vegetables are still hot (very important), place in Vitamix or blender along with garlic and lime juice.
3. Blend until smooth, and slowly stream in oil. Season to taste with salt and pepper.

The Final Word: This delicious dip is seriously that easy. Get creative and use whatever vegetables you have on hand, and try any combinations that pique your interest (red pepper-eggplant sounds superb). Happy holidays!

Cheap Eats: Easy Baked Tofu

The Topic: Making the yummiest, easiest, cheapest tofu you'll ever eat with Assistant Editor Anna Peraino

The Dish: Savvy Vegan is almost two years old, and between posts about cheap and easy biscuits, soup, more soup, and peach pie, we've posted some really delicious, inexpensive recipes. While combing through our Cheap Eats one day looking for Abby's tortilla recipe (so good, y'all), I realized something quite disturbing: We don't have a recipe for baked tofu on here! Baked tofu! It's the vegan everyman's meal. The recipe you can whip up in three seconds. The vegan's infinitely more awesome baked chicken.

In order to right this wrong, I offer to you this incredibly simple and delicious baked tofu recipe. You'd think that working at a food-obsessed establishment such as VegNews would mean that I spend my evenings whipping up seitan Wellingtons and homemade ice cream with some two-cheese lasagna for dessert (what? I'm Italian), but alas, that's not my thing—we have Associate Editor Jennifer Chen and Office Manager Lyndsay Orwig for that. Most of my meals consist of the very baked tofu I am about to share with you. So, without further ado…

The Easiest Baked Tofu Ever

Serves 5

What You Need:
1 package extra-firm tofu
2-1/2 tablespoons soy sauce or tamari
1 packet or 1 teaspoon stevia
1/2 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder

What You Do:
   1. Preheat oven to 425 degrees. Drain tofu and place on 2 paper towels
   folded in half. Cover with another 2 paper towels folded in half and
   gently press to remove excess moisture. Cut tofu into 1/2- to 1-inch
   cubes.
   2. In a glass baking dish, combine tofu with all other ingredients.
   Gently toss to combine.
   3. Bake for 20 to 30 minutes or until tofu seems firm to the touch and
   marinade has dried in pan.

The Final Word: As I mentioned before, baked tofu is a vegan's bread and butter. The best thing about it is its versatility, and it will only get better as you hone your flavor profile (fancy culinary phrase: $0) and figure out what you like best. And we want to hear about it! Please post your favorite everyday baked tofu recipe in the comments below!