What to do when you’re ingredient-strapped but you still want a tasty snack?
I was taunted by this enigma. It was that time of the month when I couldn’t just rush to the grocery store to fill up my pantry. I had very basic ingredients but a complex appetite.
But little did I know that the simplest solution was staring me in the face.
How to make the pies
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Sometimes there is mushroom in the fridge and you literally don’t feel like touching meat—the story of my life. On such occasions, my goto is usually vegan fried rice. A guest once said of this rice, “you won’t even crave meat!” Read on for the insanely simple recipe.
How to make the rice
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I had potatoes, no ground beef, but I wanted to eat shepherd’s pie—it was a real conundrum. But then I remembered I had boiled beans in my freezer. The gears of my mind started spinning—why not throw the beans in the food processor to make easy ground protein?
Sure, I could have ground some beef instead, but that would have meant more time, effort and clean-up (chopping the beef into tiny enough pieces using a board and knife, grinding it in the food processor, then scrubbing the processor clean of the fat left behind).
The beans were simpler (either grind with the food processor, which would only require rinsing with water afterwards, or mashing with a steady potato masher). Plus beans are cheap as dirt, and they don’t have any cholesterol. My mind was made up.
How to make the pies
Continue reading “Homemade Meals For The Busy Guy: Vegetarian Mini Pies”
Ever since a friend got me some ramekins, I’ve had fun with them, making mini cakes and baked eggs. Then one day, I thought, why not shepherd’s pie? I love using the ramekins to make individual portions. They are especially useful when entertaining guests. The result always looks amazing, and especially with shepherd’s pie, you won’t have to watch your work of art disintegrate when it comes time to serve.
Eating out of the ramekin is no fuss and delightful. Clean-up is also easy—the “casserole dish” also serves as the plate—who would say no to that?
How to make the pie
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I love spaghetti. It’s easy to prepare, tasty and it cooks quickly. You rarely go wrong with a spaghetti dish, whether meat laden, vegetarian or vegan. When I’m feeling lazy, or I’m particularly busy, spaghetti is always my go-to starch. I recently discovered the awesome combination of mushroom and balsamic vinegar. I decided to try it out with a spaghetti dish.
This recipe is 100% vegan and super easy to make. You (and your dinner guest) won’t believe you’re already done.
How to make the spaghetti
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