vegan en-US 35 Mouth Watering Lentil Recipes <div class="field field-type-filefield field-field-blog-image"> <div class="field-items"> <div class="field-item odd"> <a href="/35-mouth-watering-lentil-recipes" class="imagecache imagecache-250w imagecache-linked imagecache-250w_linked"><img src="" alt="lentil buger" title="lentil burger" class="imagecache imagecache-250w" width="250" height="141" /></a> </div> </div> </div> <p>Lentils were one of the first crops domesticated by our Neolithic ancestors, and for over 10,000 years these flavorful legumes have carved out a delicious little place in the human diet. Enjoy these frugal, protein-dense little guys in one of these 35 tasty and cheap lentil recipes. (See also: <a href="">Beyond Beef: Tasty and Frugal Protein</a>)</p> <h2>1. Lentil Burgers</h2> <p>This <a href="">great lentil burger</a> recipe is a delicious hamburger substitute that's low-calorie, high in fiber, and takes just 25 minutes to prepare.</p> <h2>2. Lentil and Egg Omelet</h2> <p>Fold in some cooked lentils with your eggs (and hey, if you've got it, throw in some spinach) for a protein-punch to get your morning started.</p> <h2>3. Lentil &amp; Split Pea Spread</h2> <p>This Indian <a href="">lentil and split pea spread</a> is flavorful and nutritious. It's a hit with pita crisps, flat bread, cucumber rounds, and even toasted wheat crackers. In addition, you don't have to go shopping for many of the ingredients &mdash; the list is composed mainly of items most people have in their pantries. (See also: <a href="">How to Stock a Natural Food Pantry for Less</a>)</p> <h2>4. Lentil and Quinoa Chili</h2> <p>Make this <a href="">Quinoa and Lentil Chili recipe</a> on a cold day.</p> <h2>5. Tacos</h2> <p><img style="width: 605px; height: 303px;" src="" alt="" /></p> <p>Everybody makes tacos, so it's easy to incorporate some lentils into the meat of a vegan, vegetarian, or meaty taco recipe. Just mix them in with your main protein, and you'll give your tacos a frugal boost of protein and flavor.</p> <h2>6. Indian Mango Dal</h2> <p>So many different types of dal (or <em>dhal</em>), and so little time! Dal is a basic Indian dish containing lentils that are stewed and flavored with spices. This <a href="">Indian Mango Dal recipe</a> is sweet and savory, incorporating delicious mangoes into the mix. It's also easy for first-time dal makers!</p> <h2>7. Risotto</h2> <p>Did you know that Lentil combined with rice form a complete protein? Try this popular <a href="">French lentil and Swiss chard risotto</a> from Martha Stewart.</p> <h2>8. Persian Lentil Salad</h2> <p>This light, crunchy <a href=";evt19=1">lentil salad</a> uses reasonably priced veggies and lentils to create refreshing, complex flavors. Make as a side dish for dinner or for a nutritious vegetarian lunch!</p> <h2>9. Asian Cabbage Rolls</h2> <p>It's always fun to find a good cabbage recipe (cabbage, like lentils, is often misunderstood and ill-prepared), but this great <a href="">Asian Cabbage Roll recipe</a> is both super-cheap to make and extra flavorful, combining mushrooms, ginger, and sesame seeds to make an amazing vegan meal. (See also: <a href="">Delicious Ways to Prepare Cabbage</a>)</p> <h2>10. Lentil Sprouts</h2> <p><img style="width: 605px; height: 303px;" src="" alt="" /></p> <p>Grab some lentil sprouts and put them on top of tuna, in a salad, or as a savory dish garnish. The sprouts are also high in nutritional value and have a spicy, fun flavor.</p> <h2>11. Lentil Pate</h2> <p>Party guests and snackers alike will be impressed with this zesty lentil pate recipe. Paired with toasted bread, this <a href="">simple, healthy pate recipe</a> will appeal to your vegetarians and meat-eating pals.</p> <h2>12. Tomato and Lentil Soup</h2> <p><a href="">This hearty soup recipe</a> uses what spices you probably already have around the house, ketchup, tomatoes, and lentils that's tasty and cheap.</p> <h2>13. Sloppy Joes</h2> <p>Even meat lovers will love this <a href="">Lentil Sloppy Joes recipe</a>. You'll get that great hearty texture and sweet flavor, with less fat.</p> <h2>14. Vegetarian Moussaka</h2> <p>Want to get ambitious with your lentils? Try this <a href="">veggie Moussaka recipe</a> that is delicious and inexpensive. Skip the cheese to make your Moussaka easier on your wallet (and with fewer calories).</p> <h2>15. Lentil Stew</h2> <p><img style="width: 605px; height: 303px;" src="" alt="" /></p> <p>You can make this&nbsp;<a href="">French lentil and sweet potato stew</a> in a slow cooker for some delicious comfort food. (See also: <a href="">Slow Cooker Recipes for Busy Vegetarians</a>)</p> <h2>16. Summer Salad</h2> <p>A good <a href="">summer salad</a> should be light and flavorful, but also leave you satisfied. Put lentils in a summer salad recipe instead of noodles to skip the carbs that tend to skew salad into unhealthy territory.</p> <h2>17. Madras Lentil Curry</h2> <p>Curry's a classic, and you can make a cheap, flavorful version with some lentils and a blend of the right spices. Check out this <a href="">madras curry recipe</a> (madras refers to the particular blend of spices used in the dish), and enjoy lentils that pack a tasty punch.</p> <h2>18. Brown Rice and Lentil Casserole</h2> <p>This is a very simple recipe for a nice, wintry dish. You can make this <a href="">popular lentil casserole recipe</a> vegan or non, depending on what broth and cheese you decide to use. Freeze it, and you'll have delicious casserole for many meals to come.</p> <h2>19. Hummus</h2> <p>This recipe for a <a href="">red lentil hummus</a> is delicious and easier to prepare than your regular garbanzo bean-variety hummus. Try it out for some tasty hummus 2.0.</p> <h2>20. Potato-Lentil Pancakes</h2> <p>This authentic <a href="">Russian Potato-Lentil pancake recipe</a> has lots of rich flavors. A savory pancake can be a great light lunch or a fun hors d'oeuvre with some creme fraiche, and the ingredients (potatoes, lentils, flour) are some of the most cost-effective around. (See also: <a href="">Frugal Items for Your Organic Vegan Grocery List</a>)</p> <h2>21. Cracked Wheat and Lentils</h2> <p>This great <a href="">cracked wheat and lentils recipe</a> is simple and cheap, though it takes time to develop the flavors of this dish.</p> <h2>22. Menestra</h2> <p>This saucy bean dish is originally from the Ecuadorian province of Manabi, but its popularity has made it one of South America's most eaten meals. Make your own <a href="">Menestra</a> with simple ingredients like cilantro, garlic, green peppers, and of course, the lentil.</p> <h2>23. Vegetarian Lentil Loaf</h2> <p><img style="width: 605px; height: 303px;" src="" alt="" /></p> <p>Stretch your budget and your culinary imagination with this <a href="">vegetarian lentil loaf recipe</a>! Simple staples like lentils and rice make up the bulk of the dish, garnished with classic favorites like ketchup or barbecue sauce and Italian seasoning. It's an American favorite, reinvented.</p> <h2>24. Asian Lentil and Peanut Salad</h2> <p>Peanut sauces and salads are pretty popular and delicious, but the incorporation of lentils into this <a href="">peanut salad</a> creates a welcome depth of flavor with the use of our friend the lentil.</p> <h2>25. Bobotie</h2> <p>Bobotie is a South African dish, which has been around since around the 17th Century. Use lentils instead of the traditional mutton or pork in <a href="">this Bobotie recipe,</a> and shave some cash (but not flavor) off the dish's preparation.</p> <h2>26. Very Green Lentil Soup</h2> <p>Like your soups green and hearty? Try this <a href="">Very Green Lentil Soup</a>, which uses lots of delicious veggies, potatoes, and lentils for a soup that will satisfy. Top it off with some goat cheese for extra flavor!</p> <h2>27. Lentil Dumplings</h2> <p>Wild rice, lentil dumplings, and tomato sauce? You're definitely going to wow everyone with this very vegan, very delicious play on the traditional dumpling. Check out this great <a href="">lentil dumpling recipe on TheDailyGreen</a>, and enjoy being the hit of your dinner party.</p> <h2>28. Spicy Sausage and Lentil Soup</h2> <p><img style="width: 605px; height: 303px;" src="" alt="" /></p> <p>Craving some meat with your lentils? A couple slices of sausage with lentils make an excellent pairing. Try this <a href="">Spicy Sausage and Lentil Soup recipe</a>, which uses spicy Italian sausage along with veggie ingredients for a healthy non-vegetarian lentil option!</p> <h2>29. Coconut Green Curry Lentils</h2> <p>This tasty and cost-effective <a href="">lentil curry</a> will give you a little taste of Thailand, wherever you are. The most expensive things you'll need are coconut milk and yogurt (which is optional), so taking your taste buds to Thailand won't break the bank, either.</p> <h2>30 Lentil Cookies</h2> <p>Craving sweets? This offbeat but awesome <a href="">lentil cookie recipe</a> will take your cookie to a whole new delicious level. (See also: <a href="">Breakfast Cookies With Chocolate Covered Espresso Beans</a>)</p> <h2>31. Lentil Quiche</h2> <p>Make a tasty, protein-filled lentil quiche, and you'll have breakfasts and lunches for the week. This <a href="">Lentil Quiche recipe</a> uses simple ingredients with optional added cheese. Yum!</p> <h2>32. Pasta and Lentils</h2> <p><img style="width: 605px; height: 303px;" src="" alt="" /></p> <p>Give your pasta a boost by tossing in some lentils! Prepare your usual pasta dishes, but this time put a handful of cooked lentils into the mix. Popping lentils into a dish you love to make won't take away any flavor, but add a lot of fiber and protein. It's pasta your way, with a healthy twist.</p> <h2>33. Harira</h2> <p>A traditional Moroccan soup, Harira can be made with lamb or as a vegetarian dish. Allrecipes has a <a href="">simple Harira recipe</a> that you can get to work on! Try making it with lentils and garbanzo beans together, and your Harira will be a hit, promise!</p> <h2>34. Goat Cheese, Lentil, and Brown Rice Rolls</h2> <p>With simple ingredients like marinara sauce, goat cheese, rice, and lentils, <a href="">Giada De Laurentiis' Goat Cheese, Lentil and Brown Rice Rolls</a> are unique, fun to make, and very healthy!</p> <h2>35. Lentil Tuna Salad</h2> <p>For those who love tuna, this <a href=";_r=0">Lentil Tuna Salad</a> takes the traditional dish to a whole new level! Use canned tuna and stuff around your house to elevate a tuna salad and give it a boost of protein. If you're really going lentil-crazy... top it with lentil sprouts!</p> <p><em>What's your favorite lentil recipe?</em></p> <a href="" class="sharethis-link" title="35 Mouth Watering Lentil Recipes" rel="nofollow">ShareThis</a><br /><div id="custom_wisebread_footer"><div id="rss_tagline">Written by <a href="">Rebecca Leib</a> and published on <a href="">Wise Bread</a>. Read more <a href=""> articles from Wise Bread</a>.</div></div> Food and Drink cheap recipes lentils vegan vegetarian Wed, 06 Nov 2013 23:20:23 +0000 Rebecca Leib 915136 at 25 Frugal Items for Your Organic Vegan Grocery List <div class="field field-type-filefield field-field-blog-image"> <div class="field-items"> <div class="field-item odd"> <a href="/25-frugal-items-for-your-organic-vegan-grocery-list" class="imagecache imagecache-250w imagecache-linked imagecache-250w_linked"><img src="" alt="grocery shopping" title="grocery shopping" class="imagecache imagecache-250w" width="250" height="167" /></a> </div> </div> </div> <p>I've depended on a plant-based diet for well over a decade to sustain my activity and satisfy my hunger. Originally, I thought nixing the meat, cheese, and other animal products would mean big bucks saved at the checkout. Thing is, the words &quot;organic&quot; and &quot;vegan&quot; can be expensive adjectives to add to the grocery list. By developing a go-to vegan pantry and paying close attention to some key grocery savings tips, however, a plant-based, whole foods diet need not be unattainable. (See also: <a href="">The Best Credit Cards for Groceries</a>)</p> <h2>Savings Tips</h2> <p>Sticking to a vegan diet doesn't have to break the bank. There are many ways to save on your grocery list.</p> <p><strong>Shop Farmers Markets or Get a CSA Share</strong></p> <p>Not only is supporting local agriculture an awesome thing to do, but you can usually get great deals on farm-to-market foods that grocery stores can't offer due to their overhead. The benefit beyond the savings is getting produce picked often that very day. The truth is in the flavor.</p> <p><strong>Avoid Products With Excess Packaging</strong></p> <p>Shop the bulk section whenever possible and consider getting your own containers. Prices of food in bins is lower on most everything &mdash; just compare packaged oats to bulk or almond butter to the kind in those gigantic tubs and you'll see the difference.</p> <p><strong>Skip Meat and Dairy Substitutes</strong></p> <p>It can be tempting when banishing animal products to return to those creature comforts in their veganized form. These items, usually found in the frozen or refrigerated sections, are highly processed and, as a result, expensive. Included in this group is anything from ground &quot;beef&quot; to non-dairy &quot;cheese&quot; to fake lunch &quot;meat.&quot;</p> <p><strong>Stock Up on Seasonal Produce</strong></p> <p>It makes perfect sense that when a fruit or vegetable is in season, its stock will be plentiful and, therefore, price will be lower than more exotic, far-travelling items like avocados or star fruits. Buy in bulk and preserve for the rest of the year by freezing (easiest), canning, pickling, or using other preservation techniques. (See also: <a href="">Preserving Your Bounty</a>)</p> <p><img src="" width="605" height="303" alt="" /></p> <p><strong>Pick and Choose Your Organics</strong></p> <p>I'd love to fill my cart with everything as natural and organic as possible, but it's not always an option for my family. Instead, we buy the &quot;<a href="">dirty dozen</a>&quot; organic and the rest conventional, unless we can get it locally for less. Beware that regulations can be lax &mdash; many packaged products (cereals, cookies, and other snacks) claiming an organic status might not be quite as pure as you'd assume.</p> <p><strong>Plan Your Menu Ahead of Time</strong></p> <p>Taking fifteen minutes to draft out a weekly dinner menu might sound like a bore, but with direction, your grocery list will be much more targeted. Skipping the extras will save you money, too. I sit down with different cookbooks from time to time and also keep a mental library of family favorites that are easy to make and nutritious. For more savings, try overlapping ingredients or even trying to use leftovers from one meal to the next. (See also: <a href="">8 Best Cooking Apps to Manage Meals</a>)</p> <p><strong>Write a List Before Heading to the Store</strong></p> <p>This tip goes hand in hand with menu planning. Although most people I see in the aisles at the grocery store are listless, or, rather, list-less, their carts are overfull. Write a list, check it twice, and don't deviate. Random $4 boxes of cereal or $3 condiments add up at the register. A list helps ensure you stay on task &mdash; whether it is handwritten or typed neatly on your phone.</p> <p><strong>Try Different Grocery Stores</strong></p> <p>I have my all-time favorite store in my hometown, but when I venture out, I often am surprised at how different stores provide different items at &mdash; yup &mdash; <em>different </em>price points. Next time you're on the other side of town, check out some of your favorite items. Rotating stores different weeks might allow you to stock up on certain ingredients for $1 or more less than you're used to paying.</p> <p><strong>Cook From Scratch</strong></p> <p>Throughout these tips, you may notice I avoid packaged foods. Convenience is nice, but whenever you can make something from raw ingredients in your own oven, you'll save money. At least that's my experience. I often make my own large batches of waffles, breakfast bars, breads, bagels, soups, applesauce, etc. and freeze to make the best use of my time and foods. (See also: <a href="">How to Find Time for Home Cooking</a>)</p> <p><img src="" width="605" height="303" alt="" /></p> <p><strong>Consider Learning Techniques Like Canning and Freezing</strong></p> <p>Another common theme throughout this list is food preservation, which is somewhat antithetical to food waste, thus a budget-friendly practice. Freezing is a good place to begin if you're unfamiliar. And just because you don't have tons of space doesn't mean you can't still practice this method. Even a small freezer or pantry can accommodate a week's worth of healthful meals.</p> <h2>Grocery List</h2> <p>Here's a list of versatile items to keep in your pantry, and also ways to turn a non-vegan recipe to vegan with a few substitutes.</p> <p><strong>Flax Seeds</strong></p> <p>I can't think of a day when I don't toss some ground flax meal into a smoothie, oatmeal, or something I'm baking. Flax is rich in omega-3 fatty acids, which are vital to vegetarians and vegans alike (similar fats are found mostly in fish). Flax seeds can also be used in baking as a binder &mdash; a replacement for eggs &mdash; just combine 1 tablespoon with 2&ndash;3 tablespoons boiling water, mix, and add into the recipe per each egg required.</p> <p><strong>Bananas</strong></p> <p>Boasting a huge dose of potassium and vitamins A, C, and E, bananas are extremely versatile as part of a vegan diet. I use them in baking (a quarter cup mashed can replace oil or even an egg), freeze them and blend to make an ice cream-like treat, or enjoy alone as part of a portable snack. The obvious: Bananas are also inexpensive, earning them a permanent spot on my grocery list.</p> <p><img src="" width="605" height="303" alt="" /></p> <p><strong>Rolled Oats</strong></p> <p>A quick stroll through any bulk foods section should yield quite a savings on rolled oats, steel cut oats, etc. Oatmeal is a great alternative to cereal and can be served hot or cold and sweet or savory, depending on different flavorings, fixings, and additions. Oats can also be pulsed in a food processor and used as flour to substitute or enhance cookies, cakes, and other baked goods. Read labels carefully, but some varieties are even gluten-free. (See also: <a href="">11 Ways to Eat Oats</a>)</p> <p><strong>Sweet Potatoes</strong></p> <p>Traditionally topped with toasted marshmallows at the Thanksgiving dinner table, sweet potatoes are now considered a powerhouse in the vegan world. They can be roasted in cubes, cut up and baked as crisp fries, mashed in place of white potatoes, or even microwaved for a hearty work day lunch.</p> <p><strong>Peanut Butter</strong></p> <p>Perhaps I'm alone in this way of thinking, but peanut butter makes everything taste better. That, and because it's high in protein, peanut butter keeps me full. Slathered between two slices of bread, spread atop celery, or whisked together in a quick Thai peanut sauce, I always have a jar in the pantry to use in a pinch. There's also nothing wrong with a spoonful of the stuff just because.</p> <p><img src="" width="605" height="303" alt="" /></p> <p><strong>Coconut Milk</strong></p> <p>One of my favorite ways to take a stir-fry from blah to blissful is to add coconut milk to whatever sauce I'm making. The light, rich flavor enhances sweet and savory dishes and is especially tasty with red, green, and yellow curry pastes. Coconut milk can also be a 1:1 substitute for cow's milk in baking.</p> <p><strong>Canned Tomatoes</strong></p> <p>In the dead of winter when fresh just isn't an option, I turn to canned tomato products to fill my favorite crock pot chili and vegetable soups, make delicious pizza sauces, and top heaping bowls of pasta. If BPA is a concern, shop carefully. One of my favorite &quot;canned&quot; brands isn't canned at all, but comes in a BPA-free box. (See also: <a href="">Vegan Crockpot Recipes</a>)</p> <p><strong>Tofu</strong></p> <p>When I was first starting my vegetarian adventure, there was maybe one type of tofu at my disposal. Now, there are many different varieties and textures from which to choose. Tofu cubed and fried is a simple addition to stir-fries or even alone as a side dish. However, did you know that the silken variety can make a <a href="">mean chocolate pie</a>?</p> <p><strong>Carrots</strong></p> <p>All year long, the price of organic carrots impresses me. So does the nutritional profile, with high marks in vitamins A, K, and C &mdash; along with folate, potassium, and dietary fiber, just to name a few. Carrots can be roasted whole, chopped up and added to soups, and eaten raw for a crunchy snack. They're also on the &quot;first foods&quot; list if you're interested in extending the grocery savings by making homemade purees for your baby.</p> <p><strong>Greens</strong></p> <p>When purchased in smaller amounts, greens might not seem like a steal &mdash; but be sure to check out big bins and those double packs that can be found at many warehouse stores. Greens &mdash; kale, baby spinach, spring mix, arugula, and the list goes on &mdash; are a healthy finish to many sandwiches and burgers. They are tasty sauteed with olive oil and lemon juice and added to pasta. I even toss a handful in my hummus or pesto recipes.</p> <p><img src="" width="605" height="303" alt="" /></p> <p><strong>Cider Vinegar</strong></p> <p>From adding a tangy flavor to sauces and stir-fries to thickening non-dairy milks for use in baking, apple cider vinegar (sometimes known as just &quot;ACV&quot;) is a powerful ingredient to add to your kitchen's arsenal. Some swear by the purported health benefits of (unfiltered) ACV, including clearer skin, better digestion, lessened leg cramping, and more.</p> <p><strong>Frozen Veggies and Berries</strong></p> <p>For nights when cooking long hours just isn't an option, I turn to frozen veggies to fill my nutritional needs. Peas are a favorite side-dish at our house (and kids love them, too), but if you seek it out &mdash; you can even find economical frozen CSA shares loaded with local organic produce in the off-season. (We budget ahead of time to accommodate this expense week to week.) Frozen berries can seem costly, but since they don't spoil and can be used in smoothies, pies, and all sorts of other dishes &mdash; they're worth a trip to the chilly section.</p> <p><strong>Raisins</strong></p> <p>My toddler thinks raisins are candy. They add extra oomph to sweet breads, homemade bagels, trail mix, and more. Raisins can even be used in place of pricier medjool dates in no-bake energy bar recipes. Consider also serving them alone as a natural source of fuel (instead of gels, bars, etc.) for long runs or bike rides along the countryside.</p> <p><strong>Soy Sauce</strong></p> <p>A great flavor booster in its own right, soy sauce is undeniably addicting when mixed in equal parts with sesame oil and drizzled over steamed broccoli and brown rice. Dunk homemade dumplings in the salty sauce for an at-home takeout experience.</p> <p><img src="" width="605" height="302" alt="" /></p> <p><strong>Almonds</strong></p> <p>Nuts might not top your list of what's considered frugal at the store, but almonds can go a long way. Soak for a few hours, blend, and strain for homemade almond milk, pulse in your food processor for almond meal (great in chocolate chip cookies!), use dry roasted to blend into homemade almond butter, or even eat a handful as a quick snack.</p> <p><strong>Canned Pumpkin</strong></p> <p>This is another case of fresh being best, but with regard to nutrition and availability &mdash; canned pumpkin is king. Look beyond the pie section at the store to find the good stuff, which I use in pumpkin chili, as a base for my homemade garlic knots, and in sliced and dessert breads.</p> <p><strong>Squash</strong></p> <p>If you visit the market during squash season, which between the summer squash and fall varieties is quite a long while, you'll likely find more than you know what to do with. And at low prices per pound, it might be worth picking up too much and searching for recipes. I like zucchini, summer squash, acorn squash, butternut, opo, etc. as simply as you can prepare them &mdash; sliced, drizzled with olive oil, sprinkled with salt and pepper, and roasted at around 400 degrees F until browned and softened.</p> <p><strong>Tomatoes</strong></p> <p>Best when they're in season, tomatoes turn into sauce in minutes, can blend into a tasty barbeque sauce, and &mdash; sliced thickly &mdash; are a substantial addition to salads (my favorite being caprese) and vegan burgers. Tomatoes are an excellent source of lycopene, antioxidants, and vitamin C. With so many varieties, they're also just fun to cook with.</p> <p><img src="" width="605" height="303" alt="" /></p> <p><strong>Mushrooms</strong></p> <p>Portabella mushrooms can serve as a hearty base for a filling vegan meal. Simply grill outdoors or simmer on the stovetop. Other varieties, like shiitake, can make a delicious vegan gravy for holidays (or anytime, really), creamy soups, and wonderful savory side at brunch.</p> <p><strong>Vegetable Stock</strong></p> <p>Making stock at home can be an easy way to save money and use up leftover vegetable scraps. However, it can also be time intensive and store-bought stocks don't typically break the bank. We use veggie stock to flavor stuffing and even in place of water in pizza crust. Make soups and stews more flavorful with a few cups of stock or use as a liquid base for a casserole.</p> <p><strong>Whole Wheat Flour</strong></p> <p>An often overlooked way to save each week is baking bread at home. We don't limit &quot;bread&quot; to the standard sliced loaf in our home. Think of all the pizza crusts, naan, pita, bagels, English muffins, and other varieties out there. I prefer using whole wheat as an alternative to all-purpose, sometimes mixing the two half and half to increase nutritional value with whole grain.</p> <p><strong>Bell Peppers</strong></p> <p>One of my all-time favorite childhood meals was stuffed peppers. Back then, my mom made them with ground beef. Today, I stuff them with quinoa, beans, tofu, rice, and any other number of healthy vegan fillers. Bell peppers come in many colors and also chop well into stir-fries and salads.</p> <p><strong>Olive Oil</strong></p> <p>As a dressing or dip, olive oil is easily dressed up with salt, pepper, and red pepper flakes. I also use olive oil as a healthy substitute for butter in baking. Its mild flavor lends well to a multitude of uses and substitutions. It's also a great source of healthy, unsaturated fats.</p> <p><img src="" width="605" height="303" alt="" /></p> <p><strong>Beans</strong></p> <p>I'm making a rather broad category here because beans &ndash; from black beans to kidney to garbanzos &ndash; can be used in a multitude of ways. Together with spices and veggies, beans can be used in homemade vegan burgers. Soups and salads get a dose of protein by adding a few handfuls. Hummus is much cheaper (and customizable) when made at home, too. Beans come canned, but a lot of people like dried to eliminate BPA fears and get the most bang for the buck.</p> <p><strong>Cocoa Powder</strong></p> <p>Many new vegans are surprised to find out they can add chocolate flavor to almost anything with unsweetened cocoa powder &mdash; at just 10 calories per tablespoon. I toss it into smoothies, cookies, brownies, and even vegan mole sauce or hot cocoa. High in antioxidants, phytochemicals, and other minerals, cocoa powder adds far more than flavor.</p> <p><em>What ingredients are on your budget-friendly vegan/vegetarian grocery list? With so many options, it's hard to list them all!</em></p> <a href="" class="sharethis-link" title="25 Frugal Items for Your Organic Vegan Grocery List" rel="nofollow">ShareThis</a><br /><div id="custom_wisebread_footer"><div id="rss_tagline">Written by <a href="">Ashley Marcin</a> and published on <a href="">Wise Bread</a>. Read more <a href=""> articles from Wise Bread</a>.</div></div> Food and Drink pantry shopping groceries vegan vegetarian Fri, 27 Sep 2013 19:55:13 +0000 Ashley Marcin 711191 at Eating Vegan on the Cheap <div class="field field-type-filefield field-field-blog-image"> <div class="field-items"> <div class="field-item odd"> <a href="/eating-vegan-on-the-cheap" class="imagecache imagecache-250w imagecache-linked imagecache-250w_linked"><img src="" alt="People holding produce" title="People holding produce" class="imagecache imagecache-250w" width="250" height="144" /></a> </div> </div> </div> <p>Exploring a plant-centered lifestyle is popular these days, but with it comes the common concern of a cost increase for the household grocery budget. Now that I've been in a (mostly) vegan household for a little more than two years, I&rsquo;ve learned a thing or two about going vegan on the cheap. Here are a handful of my top tips. (See also: <a href="">25 Delicious, Healthy, and Cheap Bean Recipes</a>)</p> <h2>Select Seeds</h2> <p>When it comes to vegan protein, many people gravitate immediately towards nuts. While I love a good cashew-pepper stir fry as much as the next girl, stocking your pantry with even conventionally grown nuts can cost as much per pound as high-quality organic meat. If you&rsquo;re looking to spend less, seeds are a safe bet. For example, <a href="">sunflower seed kernels</a> can be used to make spreads, seed butter, gluten-free baked goods, and more. I&rsquo;ve also found that organic versions of popular seeds such as pumpkin, flax, sesame, and others actually cost less than conventional nuts as well. Bonus? Those with nut allergies can feel free to indulge.</p> <h2>Season With Liquid Smoke</h2> <p>This is one of the best-kept secrets of maintaining a successful <a href="">plant-based diet</a>. If you&rsquo;re new to being vegan and are concerned about filling your flavor requirements affordably, liquid smoke is something you are going to want to purchase for your refrigerator. Available in a variety of flavors, it adds smoky goodness to any dish you want, making it more like the meat dishes you may have previously been used to. I use it in Middle Eastern eggplant dip, pea soup, and other dishes to add &ldquo;meaty&rdquo; flavor without the actual meat.</p> <h2>Stock Up on Beans and Legumes</h2> <p>In addition to the seed suggestion above, beans and other legumes and pulses pack a nutritional punch as well. For example, there are several <a href="">split pea recipes</a> that are very affordable and easy to make. And not all of them are soup based. Another often-overlooked vegan grocery item is <a href="">lentils</a>. There a number of varieties that can be used in pilafs, soups, vegan meatloaf, and more.</p> <h2>Go for Green Groceries</h2> <p>While <a href="">organic groceries</a> are great, what I&rsquo;m talking about here are fresh grocery items that are actually green in color. They tend to be some of the highest-rated items on the nutrient density index and can be remarkably affordable. Organic romaine hearts go on sale all the time, making them a steal for salad fans. Other affordable ideas include incorporating some <a href="">frozen broccoli recipes</a>, roasting Brussels sprouts, and trying out baby spinach as an add-in for some of your favorite sandwiches and pasta dishes.</p> <h2>Try Toppings</h2> <p>Incorporating a few toppings is a great way to jazz up a meal. They don't have to be expensive, either. For instance, chopped scallions are one of my favorite <a href="">soup garnishes</a> for simple broths, tomato bisques, and old-fashioned potato soup. They dress things up, are nutritious, and can be prepared relatively quickly with a chef&rsquo;s knife and cutting board. Another option for enhancing a meal affordably is to use creative <a href="">salad add-ins</a>. Bacos &mdash; believe it or not &mdash; are actually vegan. I love to use them on top of salads, on pizzas and even in tortilla wraps. Homemade croutons are another one of my favorite salad ingredients.</p> <h2>Choose Long-Lasting Produce Items</h2> <p>For those with crazy schedules, watching produce go bad due to lack of time can be disheartening. That&rsquo;s why shopping for long-lasting veggies such as <a href="">cabbage</a> and onions can keep you on track financially while still keeping you stocked with vegetables. This might mean you eat fewer salads and enjoy winter squash more often, but in general you&rsquo;ll have more flexibility with your groceries when work keeps you on the go.</p> <p>Once you&rsquo;ve done your research and test driven a few types of recipes to determine what&rsquo;s right for you and your family, you&rsquo;ll see that pulling off vegan on the cheap isn&rsquo;t necessarily as difficult as you might have previously have thought. For those more experienced vegans reading, what are some areas of savings that might surprise the rest of us?</p> <a href="" class="sharethis-link" title="Eating Vegan on the Cheap" rel="nofollow">ShareThis</a><br /><div id="custom_wisebread_footer"><div id="rss_tagline">Written by <a href="">Staff</a> and published on <a href="">Wise Bread</a>. Read more <a href=""> articles from Wise Bread</a>.</div></div> Food and Drink Cheap Food grocery list vegan vegetarian Wed, 15 Feb 2012 11:24:13 +0000 Staff 895853 at Great Vegan Grill Recipes <div class="field field-type-filefield field-field-blog-image"> <div class="field-items"> <div class="field-item odd"> <a href="/great-vegan-grill-recipes" class="imagecache imagecache-250w imagecache-linked imagecache-250w_linked"><img src="" alt="Woman grilling corn" title="Woman grilling corn" class="imagecache imagecache-250w" width="250" height="152" /></a> </div> </div> </div> <p>The final days of summer are upon us &mdash; and you know what that means. It&rsquo;ll soon be too cold for comfort to cook outdoors, so we need to grill while the grillin&rsquo; is good.</p> <p>There are plenty of posts out there that focus on BBQ staples like chicken, ribs, and fish, but what about the vegans? Don&rsquo;t they deserve flame-broiled freshness just like the rest of us?</p> <p>Of course they do. So to appease my herbivore homeys, here&rsquo;s a selection of delicious vegan grilling recipes to quell those hunger pangs while keeping you healthy. (See also: <a href="">Sexy Summer Dinners: 5 Great Hot-Weather Meal Ideas</a>)</p> <h3>Cilantro Lime Grilled Tofu</h3> <p>If you&rsquo;re a vegan who misses the heartiness of protein-packed meat, tofu is an excellent alternative, especially in this <a href="">tofu recipe</a> that calls for marinating a block with tangy lime juice and cilantro. A tablespoon of olive oil cuts through the acid, while garlic, chili powder, and cayenne pepper give it a spicy kick. After marinating the tofu for two hours or more, dinner is ready after 10 to 15 minutes over an open flame.</p> <h3>Celery, Grilled Grape, and Mushroom Salad</h3> <p>An odd combination, for sure, but this <a href="">grilled salad recipe</a> works because of its three-pronged palate approach: bitter, crunchy celery; earthy king oyster mushrooms; and sweet, juicy grapes each contribute equally to create this super salad. Throw in a couple minced garlic cloves, Dijon mustard, white wine vinegar, parsley, and salty roasted almonds, and the bar is raised even higher.</p> <h3>Grilled Eggplant and Pesto Burgers</h3> <p>There are few grilled burger recipes for vegans that don&rsquo;t call for portobello mushrooms, and the recipes that rely on beans as the &ldquo;meat&rdquo; generally require a skillet. Eggplant, however, won&rsquo;t fall apart when you try to flip it, which is what makes this <a href="">eggplant and pesto burgers recipe</a> a good alternative. It calls for Halloumi cheese and mayo, but you can omit those all together or choose a vegan version with which to top it. As a last step, dollop on a teaspoon of pesto for a decidedly Tuscan taste.</p> <h3>Grilled Veggie Pizza</h3> <p>Everybody loves pizza, but the dough and cheese make it off limits for vegans &mdash; unless you&rsquo;re the resourceful type. This <a href="">grilled pizza recipe</a> replaces the dough and cheese with vegan versions and adds lots of fresh veggies like tomatoes, zucchini, mushrooms, and fresh basil.</p> <h3>Grilled Pineapple With Coconut</h3> <p>This <a href="">sweet barbecue dish</a> combines the island flavors of <a href="">pineapple</a> and coconut with lemon juice, honey, and dark rum for an exotic side dish or satisfying dessert. Whisk the wet ingredients together and marinate the pineapple slices in it for at least an hour. Before grilling, press the coconut into the pineapple so it sticks, then transfer the slices to the grill for 8 to 10 minutes.</p> <h3>Grilled Peaches Jezebel</h3> <p>Peaches are succulent and juicy on their own, but when you throw them on the grill the natural sugars caramelize and the flavors intensify. Part sweet, part spicy, this <a href="">easy peaches jezebel recipe</a> combines honey, Dijon mustard, and horseradish to pour over peach halves. Grill three minutes on each side then drizzle with the remaining mixture.</p> <a href="" class="sharethis-link" title="Great Vegan Grill Recipes" rel="nofollow">ShareThis</a><br /><div id="custom_wisebread_footer"><div id="rss_tagline">Written by <a href="">Mikey Rox</a> and published on <a href="">Wise Bread</a>. Read more <a href=""> articles from Wise Bread</a>.</div></div> Food and Drink cheap recipes Grilling vegan vegetarian ideas Tue, 30 Aug 2011 10:00:14 +0000 Mikey Rox 592730 at So, You Think You're a Carnivore? <div class="field field-type-filefield field-field-blog-image"> <div class="field-items"> <div class="field-item odd"> <a href="/so-you-think-youre-a-carnivore" class="imagecache imagecache-250w imagecache-linked imagecache-250w_linked"><img src="" alt="" title="Hm, you look so tasty..." class="imagecache imagecache-250w" width="250" height="187" /></a> </div> </div> </div> <p>Purely from a taste standpoint, very few things are as tasty to my tongue as  tender Steak Diane with a nice glass of cabernet. But because I try to minimize my consumption of meat, I occasionally have to explain my near-vegetarian diet preferences to a dining companion. This is usually the point at which said friend or date will feel the need to verify that they, in fact, <em><strong>will be consuming meat</strong></em>. The testimony to their preference of carnivorous indulgences is usually accompanied by some sort of grunt or chest thump - sometimes self-consciously and with a hint of guilt, and sometimes provocatively, with a combative edge. </p> <p>The funny thing about most people I meet who behave this way is that while they&#39;ll happily tear into a fillet mignon with bare hands and a smattering of A-1 sauce, the thought of eating <a href="">breaded-and-fried calf testicles</a> with garlic aioli makes them turn a little green around the gills. </p> <p>Frankly, I&#39;m of the opinion that if you can&#39;t dig into a big bowl of <a href="">menudo</a>, then <strong>you&#39;re not a carnivore</strong>: you&#39;re a <em>musculutarian.</em> Yeah, I said it. If you&#39;re a <strong>real</strong> carnivore, you don&#39;t pick and choose the bits of the animal that you find the most acceptable; you have to go for the whole hog. None of this prissy &quot;Oh, well, I really only like the <em>white</em> meat&quot; or &quot;I only eat the shoulder&quot;. Nah, that ain&#39;t right. In for the penny, in for the pound, as it were. </p> <p>If you are going to contribute to the death of countless animals through your consumption of their flesh (and hey, that&#39;s your right), you should at least try to eat as <strong>much</strong> of the animal as you possibly can. Waste not, and all that. It&#39;s not so much self-righteous as it is old-fashioned; you know, in the olden days, they found a use for every part of the pig except the squeal.</p> <p>This philosophy extends beyond merely being adventurous (or guilt-ridden); pig&#39;s feet are cheap AND delicious. Tripe has an amazing texture and absorbs spicy sauces like you wouldn&#39;t believe. Liver is so versatile (and nutritious) that you can add bits of it nearly everywhere. <a href="">Tongue</a> is exquisitely tasty if cooked correctly.</p> <p>Just because you&#39;ve never enjoyed chicken feet before doesn&#39;t meant that you can&#39;t start now. There are some dishes that your average American or Canadian might balk at that are actually quite good, and if you do have the opportunity to try them out, be it while traveling abroad, dining with someone with less conventional tastes, or upon seeing just how affordable chicken hearts really are at your local supermarket, well... give it a shot for the following reasons:</p> <ol> <li><strong>Bragging rights</strong>. If nothing else, your less adventurous friends will think you&#39;re a stud for eating sheep&#39;s eyeballs at an Afghani restaurant.</li> <li><strong>Hey, you eat sausage, right</strong>? Do you know what they put in sausage? You think you&#39;re too good for pig&#39;s lips or something?</li> <li>Every self-respecting meat-eater should be brave enough to <strong>accept responsibility</strong> for the pain that their eating habits cause. I&#39;m not saying this with a judgmental tone - I&#39;m being as earnest as I can be. We all need to be aware of the impact that our lifestyles have on others. Recognizing that <em>there is more to a living animal than a delectable tenderloin</em> is a part of this process. When you dig into a heaping dish of haggis, you are recognizing the the animal that gave its life for your meal is made up of more than chops. Either that, or you are really, really drunk. Or both.</li> </ol> <p>Here are some things I&#39;ve tasted over the past few years that I have found to be utterly delectable, AND cheap:</p> <p><strong>Gizzards.</strong> There used to be a stand at the Public Market in Seattle that sold little bags of deep-fried gizzards, and my visiting family members would devour them like they were going out of style. It turns out that they were, because I can&#39;t find the guy who used to sell them, but if you ever get a chance to try them anywhere else, I highly recommend them. In fact, I&#39;ve taken to fighting my dad for the turkey gizzard every Thanksgiving. You can easily fix them yourself if you have a deep fryer or a deep enough pan and a good deal of vegetable oil. When fresh, they really are a treat.</p> <p><strong>Tripe (cow&#39;s stomach lining).</strong> Tripe is the man ingredient in menudo, which I simply adore, and it&#39;s also a common ingredient in <a href="">Chinese hotpot</a>, which I love to enjoy with big groups of friends for special occasions. Also referred to as &quot;honeycomb&quot;, tripe has a unique texture that reminds me of a thinly-sliced calamari; a little chewy and very satisfying. Pig tripe is also quite good, but of a vastly different texture.</p> <p><strong>Blood.</strong> I&#39;ve had a couple of variations of this, but my favorite is a Korean version known as soon dae. Soon dae is a sausage that is made of blood and vermicelli noodles or rice, rather like Irish black pudding (which is a really good hangover food). Soon dae is served with some slight-spiced dipping salt, and sometimes sliced liver. It is incredibly delicious. The first time I ate it, I had no idea it was made of blood, and there&#39;s nothing in the taste of cooked blood that is similar to the taste of, say, the blood that comes out of your finger when you cut it.</p> <p><strong>Liver.</strong> When done right, liver can be a thing of beauty. My grandmother used to stuff piroshki with it, and it was so rich that I never really got accustomed to the taste in large quantities. However, I have found joy in sauces, such as a <a href=";Display=150&amp;resolution=high">good bolognese</a>, that have had liver added to them. </p> <p><strong>Glands.</strong> Be they testes, the thymus gland, or the pancreas, animal glands have an interesting texture that always makes me think of a slightly fluffy wonton. I&#39;ve found them to be fairly affordable in some fancier restaurants, at least, compared to the lobster.</p> <p><strong>Feet.</strong> Cow feet can be used in a variety of recipes. Calf&#39;s foot is used to make really delicious <a href="">savory gelatins</a>. Pig&#39;s feet, when braised in soy sauce and star anise, are incredibly tender. Chicken legs and feet are one of my favorite Chinese dishes, but I&#39;ve never attempted to make them at home. My grandmother also used to make <a href="">headcheese</a> (also known as souse meat, a sort of gelatin made with chunks of meat and eaten with vinegar), something that was very popular in her village in the Ukraine before the Nazi take-over. I believe that she used a combination of chicken meat and calf&#39;s foot, because she had learned how to make the kosher version. I used to hate it as a kid, but now that I&#39;m old, I can see the appeal. </p> <p><strong>Bones.</strong> Every frugal kitchen knows the value of some good soup bones. If you get the right kind of bone, you can always let the dogs enjoy the remainder, but don&#39;t forget the <a href="">marrow</a>. If the idea of eating roasted marrow with bread is too much for you, you can always make that fillet mignon <a href="">with marrow</a>. Fancy schmancy, eh?</p> <p><strong>Fish skin.</strong> It took me a very long time to appreciate the taste of fried salmon skin, but now that I&#39;ve been turned onto it, I can&#39;t get enough. Whenever I make salmon, which is rarely, I like to remove the skin and broil it until it&#39;s brown and incredibly crispy, then eat it over rice with chopped green onions and grated ginger.</p> <p><strong>Fish belly.</strong> The fish belly is the fattiest part of most fish, and thus, the most mouthwateringly melty and delicious. It&#39;s often removed by fishmongers and used in other deli dishes or discarded altogether. If you are lucky enough to find sashimi-quality salmon belly, I recommend indulging. Fish cheeks are also extremely delicious, if you can find them. </p> <a href="" class="sharethis-link" title="So, You Think You&#039;re a Carnivore?" rel="nofollow">ShareThis</a><br /><div id="custom_wisebread_footer"><div id="rss_tagline">Written by <a href="">Andrea Karim</a> and published on <a href="">Wise Bread</a>. Read more <a href=""> articles from Wise Bread</a>.</div></div> Food and Drink Health and Beauty carnivore diet Food Health meat omnivore's dilemma vegan vegetarian Mon, 11 Aug 2008 19:05:11 +0000 Andrea Karim 2313 at Perfect Peanut Sauce <div class="field field-type-filefield field-field-blog-image"> <div class="field-items"> <div class="field-item odd"> <a href="/perfect-peanut-sauce" class="imagecache imagecache-250w imagecache-linked imagecache-250w_linked"><img src="" alt="peanut sauce" title="peanut sauce" class="imagecache imagecache-250w" width="250" height="202" /></a> </div> </div> </div> <p>I've been trying, almost unsuccessfully, to become a vegan again. It's difficult, especially when you are surrounded by <a href="">carnivores</a>. Especially dismissive carnivores. But I was vegan once before, and I'd like to try it again, since it was the only time in my life where I truly felt healthy and vibrant. I'm pretty sure that (along with exercise) veganism is the key to being a good diabetic, and to weight loss &mdash; at least for me.</p> <p>One of the things I've noticed about veganism is the importance of getting enough fat in your diet. Oh, sure, there's the protein issue, but I eat lots of tofu and have never had a problem with anemia. Another problem for vegans, especially busy vegans who don't live on organic vegetable farms with their dreadlocked children and professional chef spouse, is making veggies taste really good, good enough to overpower the desire to give up and head to the nearest fast food chain. (See also: <a href="">25 Frugal Items for Your Organic Vegan Grocery List</a>)</p> <p>You can only sautee some kale in olive oil and garlic so many times before you want to scream.</p> <p>But without fat, you can stuff your face with <a href="">broccoli</a> until the cows come home, and you'll still be hungry. In fact, you might start eyeing the cows with newfound enthusiasm.</p> <p>Behold peanut sauce! One of my new tactics is to whip up a bunch of kick-ass vegan sauces that I can just throw on top of whatever it is that I'm planning on eating. I'll be publishing others over the next few weeks. None of the recipes will be limited to vegans, of course. They taste great on fish and <a href="">chicken</a>, or even other meats. You can throw them on at the last minute, or add broth and stew all kinds of things in them.</p> <p><em>Note: People with peanut allergies can substitute other nut butters, or soy butter, in place of the peanut butter.</em></p> <h2>Perfect Peanut Sauce</h2> <p>My first recipe comes from <a href="">Cooking with Amy</a>. It's my favorite one, and so easy to make. It's what I use for dipping vegan spring rolls.</p> <ul> <li>1/4 cup peanut butter (natural, no sugar added kind)</li> <li>2 teaspoons soy sauce</li> <li>1 tablespoon brown sugar</li> <li>1 tablespoon fresh lemon or lime juice</li> <li>1/4 cup coconut milk (lite is fine, if you prefer or substitute water)</li> <li>1/4 cup water</li> <li>red chili flake to taste</li> <li>chili garlic sauce to taste or 1 clove crushed garlic</li> </ul> <p><strong>Optional</strong></p> <ul> <li>sesame oil</li> <li>curry paste</li> <li>grated ginger</li> <li>shallots sauteed till brown in oil</li> <li>Worcestershire sauce (Raedia's idea)* <em>Editor's update - Worcestershire sauce is not vegan</em></li> </ul> <p>Combine all ingredients with a whisk in a small bowl, adding the water last. Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken. Experiment with this sauce adding a teaspoon at a time of one the optional additions and tasting as you go. Serve hot or cold.</p> <h2>Thai Peanut Sauce</h2> <p> offers this great recipe for <a href="">Thai peanut sauce</a>, which I like best with tofu. I LOVE the cilantro in it.</p> <ul> <li>1 1/2 cups creamy peanut butter</li> <li>1/2 cup coconut milk</li> <li>3 tablespoons water</li> <li>3 tablespoons fresh lime juice</li> <li>3 tablespoons soy sauce</li> <li>1 tablespoon fish sauce</li> <li>1 tablespoon hot sauce</li> <li>1 tablespoon minced fresh ginger root</li> <li>3 cloves garlic, minced</li> <li>1/4 cup chopped fresh cilantro</li> </ul> <p>In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.</p> <h2>Indonesian Peanut Sauce</h2> <p><a href=""></a> offers this recipe for Indonesian peanut sauce. It's a little tangier, and perfect over salads (like Indonesian specialty salad gado gado &mdash; and yes, I know that gado gado isn't technically vegan, but it's close enough for this post). It's a little more labor-intensive, but lip-smackingly good!</p> <p>Yield: 1 cup</p> <ul> <li>1 teaspoon sea salt</li> <li>2 garlic cloves, minced (1 tablespoon)</li> <li>12 chiles de arbol or chiles Japones, softened in hot water, dried, seeded, and minced</li> <li>1 tablespoon minced galangal or ginger</li> <li>1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 cup)</li> <li>2 shallots, minced (1/4 cup)</li> <li>1 teaspoon red miso</li> <li>3 tablespoon vegetable oil</li> <li>1/4 cup plus 1 tablespoon sugar</li> <li>1/4 cup creamy peanut butter</li> <li>1/2 cup coconut cream</li> <li>1/4 cup tamarind juice</li> </ul> <p>Pound the salt and garlic in a mortar with a pestle into a fine paste. Add the chiles and pound to a puree. One at a time, add the galangal, lemongrass, shallots, and red miso, in sequence, adding each one only after the previous ingredient has been completely pureed and incorporated into the paste. Transfer to a bowl or to a glass jar with a right-fitting lid. Refrigerated, the seasoning paste will keep for a month.</p> <p>Or, if using a blender, add all the above ingredients plus the vegetable oil and puree.</p> <p>Saute the chile paste in the oil (or the chile paste-oil mixture) in a saucepan over mediium-high heat until it exudes a pleasant aroma, about 2 to 3 minutes. Lower the heat and add the sugar, peanut butter, coconut cream and tamarind juice. Stir to mix, and heat until the mixture boils and thickens, about 2 minutes.</p> <p>Transfer to a bowl and let cool before serving. Stored in a glass jar with a tight-fitting lid in the refrigerator, the sauce will keep for a couple of weeks. If it congeals and thickens, dilute with 2 to 3 tablespoons water and cook over low heat in a saucepan, stirring until smooth.</p> <a href="" class="sharethis-link" title="Perfect Peanut Sauce" rel="nofollow">ShareThis</a><br /><div id="custom_wisebread_footer"><div id="rss_tagline">Written by <a href="">Andrea Karim</a> and published on <a href="">Wise Bread</a>. Read more <a href=""> articles from Wise Bread</a>.</div></div> Food and Drink Cooking Food healthy fat peanut sauce protein recipe salad dressing vegan vegetarian weight loss Wed, 18 Apr 2007 17:05:22 +0000 Andrea Karim 524 at