Check out part 1 to see how I managed to spend just $35 on a week of vegan groceries in NYC: https://youtu.be/XBayiKBT5lc
RECIPES BELOW


In addition to the 6 recipes that I show in this video, I came up with a few more recipe ideas for how to use the groceries I picked up with $35. Including the recipes below, I came up with 10 total:
pasta w/ lentils, broccoli or kale, tomato sauce, and garlic
green smoothie with kale, mango, bananas, soy milk
oatmeal with soy milk, banana, and cinnamon
granola with shredded sweet potato and oats
+ the recipes below…

RED LENTIL SOUP
makes 6 servings
2 tablespoons grapeseed or coconut oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
2 teaspoons whole cumin seeds
1/2 lb red lentils, rinsed
2 cups diced carrots
1 teaspoon black pepper
6 cups water + 1 tablespoon veggie bouillon paste (Better Than Bouillon) or 6 cups veggie stock
2 teaspoons smoked paprika
1 tablespoon freshly squeezed lemon juice

Heat oil in a large pot on medium-high heat. Add the onion and garlic, and sauté for about 30 seconds. Add the cumin seeds to toast, until the onion begins to turn translucent.
Add the red lentils and carrots. Then add the black pepper and water or vegetable stock.
Bring to a simmer, and cook until lentils and carrots are tender, about 30 minutes.
Add the smoked paprika and veggie bouillon paste. Stir well, and season to taste with salt.
Remove from heat, and stir in the lemon juice. Serve hot with rice, quinoa, bread…

BLACK BEAN SOUP
makes 6 servings
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 1/2 cup diced sweet potato
4 1/2 cups cooked black beans in cooking liquid, or 3 15-oz cans, drained and rinsed
2 teaspoons cumin
1 tablespoon freshly squeezed lime juice

The way I did it in the video is cook 1 lb of black beans in water. Remove and drain the liquid from half of the beans, and set aside.
Into the pot with the cooked beans add the diced onion, garlic, and sweet potato.
Bring to a simmer, and cook until the sweet potatoes are very tender, about 30 minutes.
Stir in the veggie bouillon paste and cumin.
Use a spoon to mash some of the beans and potatoes to the side of the pot to make them creamier.
Season to taste with salt.
Remove from heat, and stir in the lime juice. Serve hot with rice, tortilla chips, cornbread, etc…

SIMPLE BUDDHA BOWL
makes 1 serving using pre-prepped ingredients
1/2 cup cooked brown rice
1/2 cup roasted sweet potato
1/2 cup steamed broccoli
1/2 cup cooked green lentils
2 tablespoons tahini sauce (tahini + lemon juice + cumin + water)
Extras: kimchi, sauerkraut, pumpkin seeds. Watch this video for more ideas: http://bit.ly/BuddhaBowlPlaylist

Place the ingredients into a serving bowl, and top with tahini sauce.

…the rest of the recipes are in the comments below! Ran out of space here 🙈

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songs:
“Ain’t It the Truth” by Catalyst
“369”, “1071”, “1070”, “865”, “966”, and “764” by J Dilla
Find the songs from this video (and lots of others) on the Sweet Potato Soul spotify playlist! https://open.spotify.com/user/sweetpotatosoul/playlist/0qOLjZ0Z2SqoofIPdepaIm

Reblogged 3 months ago from www.youtube.com

15 COMMENTS

  1. other recipes…
    BROCCOLI ARANCINI
    makes 4 servings
    1 cup leftover brown rice
    1/2 cup steamed broccoli, minced
    1/2 cup cooked green lentils
    1 tablespoon nutritional yeast
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1/2 teaspoon red chili flakes
    1/2 cup bread crumbs
    2-3 cups safflower or canola oil, for frying
    1 cup tomato sauce (recipe below)

    In a mixing bowl combine the brown rice, broccoli, lentils, nutritional yeast, salt, pepper, and chili flakes.
    Stir well to combine. The rice should be sticky enough that when you form the mixture together it holds in your hand. If it doesn’t, then use a fork to mash the ingredients together until they’ll stick when formed into a ball.
    Pour the bread crumbs into a shallow bowl.
    Form into tight balls (about 3 tablespoons in size), and coat in a layer of breadcrumbs. Set aside on a plate, and complete with the rest of the rice balls.
    Warm oil in a skillet or dutch oven on medium-high heat. Test the heat of the oil by dropping a single rice grain into the oil. If it bubbles it is hot enough. Double line a large plate with 2 sheets of paper towel to catch excess oil after frying.
    Fry the rice balls on each side, for about 5-6 minutes total. They should be golden brown on all sides.
    Transfer the fried arancini to the lined plate, and allow to cool for about 5 minutes before serving.
    Serve over tomato sauce.

    TOMATO SAUCE
    1 25-oz can crushed tomatoes or tomato sauce
    2 cloves of garlic, minced
    2 teaspoons fennel seeds
    1 teaspoon black pepper
    1 teaspoon red chili flakes
    1 teaspoon dried thyme
    1 teaspoon dried basil
    1 tablespoon nutritional yeast
    1 teaspoon sugar (optional)

    Place all of the ingredients into a sauce pan on medium heat, and simmer for 20 minutes with lid ajar.
    Remove from heat and season to taste with salt. Serve with arancini, pasta, etc…

    BLACK BEAN HUMMUS
    makes 4 servings
    1½ cups cooked black beans, or 1 15 oz can, drained and rinsed
    1 garlic clove, minced
    1 tsp cumin powder
    ½-1 tsp salt
    3 tbsp tahini
    1 tbsp lemon juice
    2-4 tbsp water or bean cooking liquid
    ½ tsp cayenne pepper

    Place all ingredients in a food processor. Blend until very smooth and creamy. Serve with chips, pita, or raw sliced veggies (carrots, beets, cucumber, zucchini, broccoli, etc…)

    KALE MANGO SALAD
    makes 2-4 servings
    1 bunch kale, stemmed, washed, and finely chopped
    1/2 cup cumin lime vinaigrette (recipe here: http://bit.ly/5EasySaladDressings )
    1 cup roasted sweet potatoes
    1 cup cooked green lentils or black beans
    1 ripe mango, diced
    1/4 cup toasted pumpkin seeds (optional, if they fit within your budget)

    Place the chopped kale into a large mixing bowl. Pour the dressing over the kale, and use your hands to massage it into the kale until it is tender, about 4 minutes.
    Add the sweet potatoes, lentils, mango, and seeds, and toss well.
    Serve as an entree salad or side salad for any of these other recipes.

  2. How do you cook your dried beans? I've wanted to be more frugal and purchase dried beans, but I see several ways of cooking them (soaking over night, etc.) and wondered what your preferred method is. Thanks!

  3. i really enjoyed this 2 part series. i like that you did this on a budget. you showed that you had to shop around to do this and go to fruit stands

  4. Thank you for another great video! You put me so at ease as a viewer and you come up with the best recipes. I've never commented before but I really appreciate all you've done for me in my first year as a vegan! 🙂

  5. Love your videos. This one in particular is very helpful. If you ever want to know how to make an amazing dish called Pav Bhaji which is an Indian street food, I'd be happy to share over Skype. It's one of the tastiest, cheapest, and easiest vegan dishes to make.

  6. Everyone needs to watch this video! Amazing. I loved all the different recipes 🍠 everything looked so tasty

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