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.

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 Eats: Oatmeal!

The Topic: The Cheapest Breakfast Around

The Dish: Sitting down and tallying up how much I actually spend on eating eating out (hello, sandwiches and Thai food), it seems overwhelming to think of cutting my food budget to an actual budget. I have friends attempting to spend only $21 a day who report struggling; I can't begin to imagine eating on a dollar a day. But there are plenty of versatile staples that cost pennies, and my co-worker Liz recently reminded me of a tried-and-true favorite: oatmeal. Skip the boxed variety with its excess packaging and budget-breaking sticker price. An 18-ounce canister of quick oats goes for $4.09 at my local Safeway. Grab a bag and fill up at the bulk bins—you can take home a pound for only 99 cents, which is about 11 servings. At less than 10 cents per serving, that's hard to argue with, especially considering oats have magical staying power to get me through midmorning snack time.

If you're a plain oats type of person, that's one cheap meal. Even if you like to jazz things up, throwing in what you have handy or investing in a few add-ins from neighboring bulk bins won't raise your cost too much. Personally, I'm a peanut butter and raisins fan. Liz's signature bowl takes things to the savory side, which I had never through of before (surprising, considering my love of savory breakfast dishes). A touch of salt, pepper, and 1/4-cup nutritional yeast is all you need for a filling breakfast.

A final tip for the best oats ever? Skip the microwave. I'm not here to lecture you on its potential dangers or domination of counter space. In my opinion, I just dig oats made on the stovetop more. Start with this simple base for the best breakfast ever.

The Best Stovetop Oats

This water-to-oats ratio makes for a more porridge-like base, so feel free to adjust the liquid to your liking.

Serves 1

What You Need:

1 cup water

1/2 cup rolled oats

Salt, to taste

What You Do:

In a small pot, bring water to a boil. Add oats and simmer for 10 to 15 minutes, stirring occasionally. Add a pinch of salt, sugar, or any other add-ins, and enjoy!

The Final Word: Oats are also great for bulking up morning smoothies to keep you full longer if that's more your morning routine. Any way you have them, they're a cheap, healthy way to start the day.

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.

Cheap Drinks: Turbo Shandy!

The Topic: Warm Evenings and Cool Drinks

The Dish: Ok, I'm already lying to you a little bit. Here in San Francisco, the evenings aren't exactly what I would call warm, especially considering how hot the Midwest gets in the middle months (I miss you, scorching summer!). But I like to think that if I act like it's hot outside, the weather will follow my wishful thinking. Regardless, the city does have its warm spells, and just knowing that it's nearing the end of May makes me want to sit on a patio and enjoy a drink with some friends and a boombox. Red wine doesn't do it for me in the summer, and cheap whites often tend to not be vegan-friendly. Beer is almost there with the satisfaction, but not quite. The solution? The Turbo Shandy.

My friend Lucy introduced me to this creation—a standby at her local watering hole outside of London, it apparently hadn't gained popularity stateside when she was visiting. She happily informed me that made of half beer and half Smirnoff Ice (stop laughing), the Turbo is a total hit. It might sound weird, gross, or like a blasphemous act towards your favorite beer, but trust me. If it's a cold, refreshing, summery drink you want, then throw together a Turbo Shandy and sit back. It's summertime!

Lucy's Turbo Shandy

For my favorite variation, I prefer classic Smirnoff Ice accompanied by the Champagne of Beers, Miller High Life. Big on Smirnoff's green apple flavor? PBR loyalist? Mix it up any way you like for a surprisingly delicious drink. Be careful with these babies—they go down easy and are more potent than they seem.

Serves 2

What You Need:

• 2 tall glasses, chilled
• 1 (12-ounce) bottle Smirnoff Ice, divided
• 1 (12-ounce) can Miller High Life, divided

What You Do:

Into each glass, pour half of the beer, careful to avoid the dreaded foam. Top off each glass with half of the Smirnoff Ice, and serve.

The Final Word: If springing for a 6-pack of each beverage seems too pricey, then go the budget-friendly route. When I'm low on cash, a 32-ounce of each sets me back around $5 (feel free to try a cheaper beer—the taste should be masked just fine), and automatically limits the total servings possible. Cheaper and more responsible? I'll drink to that.