I feel like I’ve been waiting forever for the next episode of this YouTube series. Basically, this guy (who’s an omnivore) takes on a challenge to eat vegan on a budget of $50 for a week. He’s come up with some pretty creative dishes so far.
In this episode, he and a friend make sweet potato gnocchi, with a sauce using leftover ingredients from previous dishes.
If you don’t know what gnocchi is (pronounced n(y)ok-ee or noh-kee, naw-kee), this is what Wikipedia says:
Gnocchi are various thick, soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients, with or without flavourings of herbs, vegetables, or sweet things like cocoa or prunes… Gnocchi is usually eaten as a replacement for pasta as a first course, but it can also be served as a contorno to some dishes.
The dish originates from Italy.
Here’s how they made gnocchi from sweet potatoes:
roast an entire sweet potato whole at 400F for 45 mins
add a sprinkle of salt to extract the moisture
add flour gradually (looks to be about 1/4 cup) and fold in gently
to test for flavor, make one gnocchi by forming a ball with two spoons
add to boiling water until it rises to the surface (3 mins)
taste gnocchi and adjust seasoning on sweet potato-flour mixture if necessary
form balls and cook the remaining gnocchi
The sauce they added the gnocchi to had a mixture of:
leftover mac and cheese sauce
leftover ramen stock
salt and pepper
I was hoping there would have been more dishes, but I thought this video was pretty cool. I’ve never made gnocchi before or thought it could be made with sweet potato, but now I’d like to try making it. Looking forward to the final episode 🙂
I came across this Live Like a Vegan King on $50 a Week video series the other day and I HAD to write about it. The videos are co-created by these 2 brothers whose channel is called Brothers Green Eats, and they do all sorts of really creative cooking videos that are kind of no-frills.
One of them (Mike) took on a challenge to eat vegan for a week while only spending $50 on groceries. I was blown away and inspired by his creativity and resourcefulness. I recommend you watch it, but also here’s a summary of all the things he made:
Chickpea pancakes (using leftover batter from the previous day) this time made savory with sauteed cabbage and onion
Vegan mac and cheese
Coconut Almond Banana Ice Cream
Mac and cheese recipe
Again there aren’t any measurements because he was able to just eyeball everything:
Boil potato, onion and carrot until soft. DON’T THROW OUT THE WATER. Strain and blend in a food processor or blender with grated ginger, coconut cream, salt and pepper. Make sure you add enough salt. The carrot turns the sauce a cheesy orange color!
Boil pasta noodles in the water from the previous step, but leave the noodles slightly undercooked so they soak up the sauce.
Sautee some zucchini, radish, and purple cabbage.
Toss everything together.
Coconut almond banana ice cream recipe
Put frozen banana, coconut cream, and almond milk in a food processor and blend until smooth.
Grate some chocolate on top
Some tips I learned about cooking frugally:
Never buy light coconut milk — it’s the same price as regular coconut milk but just contains more water and less coconut milk. You can buy full-fat coconut milk and thin it out with water instead.
You can try sweetening foods with grated apple instead of normal sweeteners
If you don’t have enough lemon juice, try adding the rind for more lemon flavor
You can make all kinds of sauces with blended up veggies
The entire series isn’t out yet, as of writing they have only released day 5. I’ll try to keep updating this when 6 and 7 come out.
I came across Coco-Roons in the grocery store the other day and decided to try them. They’re raw, vegan, organic, sweetened with maple syrup, and have just a few ingredients. I love how they taste — very coconut-y and just a little bit sweet. I only plan on having one or two per day though, since they’re still a source of added sugar.
Anyway, as I was eating one, I checked out the ingredients and noticed there weren’t very many, so I thought, I could make this! After all, they’re almost $1 each.
Ingredients (makes 3)
5 tablespoons unsweetened shredded coconut
2 tablespoons almond meal flour
1 teaspoon maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon melted coconut oil
a tiny pinch of salt
Grind up the shredded coconut in a blender or nut & spice mill until it becomes a powder. I used my Nutribullet.
Mix all the ingredients together
Roll into balls, or press into a mini muffin tin to shape them
Calories: 96 (the real ones have 80 — I don’t know how!)
I’m all about planning my meals, but sometimes life throws you a curve ball or maybe you don’t want to plan every snack. These are some of my go-tos for when I’m on the hunt for something to munch on between meals.
Frozen berry “cereal”
I got this idea from Laura Miller (Raw Vegan Not Gross). Basically you dump some frozen berries in a bowl and add non-dairy milk and eat it like cereal. It’s just as easy as eating cereal but full of antioxidant goodness.
Whenever I buy grapes, I pluck them all off the branch and put half in a ziplock bag in the freezer. They’re so refreshing.
Spicy, savory pineapple
I love pineapples in any form, but a savory way to eat them is to sprinkle them with lime, salt, and cayenne pepper. The cayenne makes it spicy but also is a metabolism-booster!
Dates dipped in Nut Butter
This is great if you’re craving something sweet — essentially you take a date and dip it in a jar of nut butter (or put the nut butter in a bowl first if you wanna be civilized).
Avocado with lemon and salt
I like making this at work in the afternoon when I’m hungry between lunch and dinner. The fat in avocado is so satisfying and it takes like 2 seconds to make this.
What are your favorite quick, easy and healthy snacks?! Tell me, I want to know!