daily links: affordable veganism and other foodish things

The Economics of Veganism (+ Proof A Fine Vegan Meal Can Be Made Cheaply) – I promise even if you’re a skeptic of veganism ,you won’t hate this piece. Gena Hamshaw gives plenty of recognition to the high cost of produce and lack of accessibility for some while also showing some good idea of how it can be affordable. Gods love her for stating some of the flaws in SNAP challenges,too

In some of our leaner times, we’ve become what I termed “accidental vegans” and as a general rule we eat a lot of vegetarian meals because plant based proteins are so much more affordable. I feel like the disadvantage many might have making veganism work on a low budget is that time is a huge factor in preparation, and it does require a bit of food and cooking knowledge beyond the basic.


Fall Chili, Soups & Stew Recipes and Learn How to Make a Freezer to Slow Cooker Meal ~ Weekly Round-Up – 31 days of soups and stews. I say it all the time…soups and stews are some of the most inexpensive meals you can make and you can stretch a pot through the week . My other tips is to substitute beans if a recipe calls for meat you can’t afford.


21 Budget-Friendly Recipes Starring Rice — Recipes from The Kitchn – essential reading for me this week. Oh,boy.


33 Bowl Recipes to Keep Your Belly Full and Life Easy – I made one of these recently for myself to eat during the week for lunches. Really ideal if it’s just you or you and your partner and maybe one or 2 non-picky kids that can deal with their food not touching .


The Middle-Eastern Cookie That Caused a Panic in Pennsylvania– I’m glad the recipe is included in this article because I immediately knew I had to have some but didn’t want to create hysteria by having something written in Arabic hanging around my house.Heavens no..



SPICY RED CURRY CAULIFLOWER “WINGS”

I have an enormous bag of chickpea flour to use up, so I’ve been making things like this (basically pakora) . I might make this one this week but commit some pantry anarchy by using a buffalo wing sauce my local produce guy gave me as a free samples.

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Recipe: Parsnip & Potato Hash

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Parsnips are one of those root veggies people ask me about a lot. As in,”What are these and what do I do with them?”
From what I gather, they are a staple in CSA boxes and also plentiful in the winter months at food banks that are fortunate enough to be able to distribute produce.

Full disclosure here: I am not a huge fan of parsnips. They are a bit too close to a carrot for my liking. Carrots are the only veggie I truly don’t like. I know. I’m a weirdo. BUT… I will still eat both carrots & parsnips, especially if the price is right.

Parsnips do have a lot of  nutritional stuff going on for them. Just half of a large parsnip has 50 units of vitamin A, 541 mgs potassium, 16 mgs of vitamin C , and “healthy increments of phosphorus and iron” (Thanks, Bert Greene for that info ). Way back when, Roman aristocracy were the only ones who ate parsnips, usually highly sweetened and as a dessert. And now, here we are in modern times where the noble parsnip is now “second-class citizens of the vegetable world, ordinary, peasant-like and low in price.”

So, if you’re not a fan of the taste, you can comfort yourself w/ nutritional information and pretend you’re a Roman aristocrat to help get you through.

My trick for food my kids (or myself) aren’t crazy about is to cook it with something that helps mask it. This weekend, this is what I decided to use parsnips for… a simple hash with eggs. Basically, just peel (or don’t ) and dice both potatoes and parsnips.
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The beautiful thing about this (as a non-fan of parsnips) is that you can’t really tell the difference between the taters & snips.

I also added a few cloves of garlic, chopped.

In a skillet, heat oil and throw the veggies in. I seasoned with rosemary, thyme, salt & pepper. You can use whatever herbs you happen to have. My daughter likes to use cumin and hungarian paprika for a bit spicier version.
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Cook until both potatoes and parsnips are tender, about 10 minutes. That’s it!

And you know why I will never be a food blogger? My food is a mess and I don’t care. Look at this unsightly egg.
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Still delicious.