admin / January 2, 2018

Plant Based, Budget Friendly Meal Challenge

I just received an e-mail about this and thought I’d pass it along to you. If you’re thinking about eating a plant based diet this year or just looking for ways to eat on a budget, Plant Based Meals has a New Year’s challenge you can join, here’s the link if you want to check it out.

admin / September 22, 2014

It’s Meatless Monday-Roasted Carrot Soup with Cumin and Garlic Crostini


My upcoming cookbook contains a recipe for carrot soup. However, after reading the article about foods you can eat when you’re broke (and seeing that item on the list), it inspired me to create another one. This time I slow roasted the carrots in the oven and instead of adding croutons made crostini to serve as hearty garnish.

For the Soup

4 large carrots, washed, peeled and cut into one inch pieces

½ onion, peeled and diced into one inch pieces

½ teaspoon coriander

½ teaspoon paprika

1 teaspoon dried thyme

Salt and pepper

4 tablespoons oil

3 cups vegetable stock

1 cup unsweetened coconut milk

For the Crostini

8 slices of French or Italian bread

1 clove of garlic smashed or 3 cloves of garlic that you’ve already baked in the oven, they have a milder taste and there’s less chance they’re burn and turn bitter.

½ teaspoon cumin

Salt and pepper


Heat oven to 350 degrees.

Place carrots and onion in a large baking pan. Sprinkle on the paprika, coriander and thyme, salt and pepper. Pour on the oil and mix everything together making sure all the carrots and onion get evenly coated.

Cook for about 30 minutes, stirring about two or three times, under the carrots are tender.

Remove the pan from the oven and deglaze it with about one cup of stock. Let the mixture cool.

Put everything into a food processor, making sure to scrape the pan so you get all the baked on pieces.

Add another cup of stock and puree.

Add the mixture to a large saucepan and stir in the rest of the stock and gently heat through. Turn off soup and make the crostini.

In a skillet over medium high heat, heat about two tablespoon of oil and add the garlic and cumin and stir together and cook until fragrant.

Add the slices of bread and cook on both sides for about two minutes or until slightly browned.

Reheat soup and stir in the one cup of coconut milk.

Serve immediately with two slices of the crostini.

Serves 4


admin / March 17, 2014

It’s Meatless Monday-Butterbean Hummus


I love hummus and it’s often a lunchtime staple for me. The store brands can be pricey so I switched to making my own. However, tahini one of its main ingredients is close to $8 a jar so to the kitchen I headed to work on a recipe where I could substitute a cheaper item. I first tried the following recipe with the chickpeas as per the usual recipe, but it turned out too dry. I switched to black beans and didn’t have much success, but finally stumbled upon a pantry staple favorite of mine, butterbeans. They’re creamy enough to add just the right consistency I was looking for. The cheaper alternative to tahini is peanut butter which seems to pair perfectly with the butterbeans.

I like to eat this hummus with sliced cucumbers, olives, pita bread and even some feta cheese. I think it makes the ideal quick Meatless Monday meal.

1 15 ounce can butterbeans, drained them and give them a quick rinse
Pinch of both pepper and salt
1/2 teaspoon garlic powder
1/4 teaspoon each of coriander and paprika
1 tablespoon of vinegar or lemon juice, your choice
1 tablespoon creamy peanut butter
drizzle of oil

Place everything into a food processor and pulse until smooth. Taste test and add more salt and pepper or oil to suit your taste.

Makes one cup.

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