Vindaloo Spaghetti Squash- $5.14 recipe/ $0.52 serving


This is a delicious and nutrient packed side dish, it requires very little hands on time and makes ten servings- so you can use it throughout the week with various entrees.


1 large spaghetti squash ($4.63)

1 tbsp. olive oil ($0.16)

2 tbsp. non-dairy butter ($0.30)

1/2 tsp. vindaloo curry powder ($0.05)

1. Preheat oven to 375. 

2. Slice squash in half. Rub olive oil into each half of the squash, evenly spread vindaloo powder over each half. 

3. Bake for 30 minutes. Remove from oven, rub each half of squash with butter, evenly coating each half. 

4. Bake for an additional 30 minutes, and enjoy! 


I can eat this as a side to anything, I love the pasta like texture and fresh crunch. The Vindaloo adds depth and a nice smokey finish.


I still have lots of Broccoli and Sausage Penne from earlier in the week. I combined the two for our dinner tonight. Cost of a healthy vegan dinner for two: $3.06

Tex Mex Sausage Rice- $3.88 recipe/ $0.39 serving


This tangy rice is perfect as burrito filling, but you could also mix it with some greens and roasted peppers for a nice southwestern bowl. It’s great for a lazy night because the whole recipe only takes about 15 minutes, and it makes 10 massive burritos. I didn’t include the cost of tortillas in my information because there are so many you can choose from. I used large flour tortillas (small corn tortillas are cheaper) which bumped the cost to about 70 cents a burrito. I’m still beating taco bell’s cheapest option by 19 cents a burrito, so I feel good about that!


2 cups rice ($0.17)

1 can black beans ($0.33)

1 can ro-tel ($1.49)

2 vegan sausages ($1.50)

2 tbsp. olive oil ($0.32)

1 tsp. chili powder ($0.05)

1/2 tsp. cumin ($0.02)

1. First make your rice. 


2. Once your rice is done, add in black beans and ro-tel. Mix well. 


3. Now mince and saute your sausages. Saute them in olive oil with cumin for about 5 minutes on high heat. 

4. Fold sausage into the rice and tomato mixture. Evenly add in chili powder, mix well. 


Now use however you like! I love this in a simple burrito with a little vegan cream cheese (Tofutti). It would also be great with avocado slices, sour cream, shredded lettuce, or salsa.

Garlic Hasselback Sweet Potatoes- $2.90 recipe/ $0.73 serving


Hasselback potatoes are a pretty celebration of one of my favorite root vegetables. The garlic and sage draw out the natural sweet molasses undertones of the sweet potato, and the texture of the slices is irresistible. This recipe can easily be doubled or tripled for a holiday dinner. It looks and tastes like a complicated side, but it’s almost stupidly simple.


4 small sweet potatoes ($2.50)

4 cloves garlic ($0.03)

2 tbsp. oil ($0.32)

1/2 tsp. sage ($0.05)

1. Preheat oven to 425. 


2. Slice your sweet potatoes, stopping about 1/2 inch before you cut all the way through. I make each slice about 1/4 inch wide. This sounds more difficult than it is, just take your time on the first one if you need to. 

3. Oil each sweet potato completely, use about 1/2 tbsp. Mince your garlic and combine it with another 1/2 tbsp. olive oil. 

4. Pull apart a few slices on each potato and stuff with oil and garlic. I use about 1 clove per potato. 

5. Bake on parchment paper or non-stick surface for 40 minutes. Remove from oven. 

6. Mix together sage and 1 tbsp. olive oil. Cover each sweet potato with a healthy portion of the mixture and return the potatoes to the oven for an additional 15 minutes. 


That’s all there is to it. I coiled one of my potatoes here so that you can see how pliable each slice becomes. When we went back for seconds after dinner we  pulled out the slices with our fingers and ate them like buttery baked chips. I think these will now be mandatory at our house- there are a million ways to make them so I’m sure I’ll be posting many varieties in the future!

Autumn Squash Bake – $3.67 recipe/ $0.46 serving


This lovely little casserole is a perfect side dish for a potluck. Layered with zucchini, yellow squash, peppers, and hearty baked tofu, it browns very nicely in the oven and reheats beautifully.


1 yellow squash ($0.30)

1 zucchini ($0.34)

1 orange bell pepper ($0.89)

1 block soft tofu ($1.85)

1 tbsp. vegetable oil ($0.05)

2 tbsp. non-dairy butter ($0.10)

1 tsp. dill ($0.03)

1/2 tsp. cumin ($0.03)

1/2 tsp. coriander ($0.03)

1/2 tsp. onion powder ($0.03)

1/4 tsp. cayenne ($0.02)

freshly ground black pepper to taste

1. Preheat oven to 400 degrees. 

2. Slice squash and zucchini, and dice bell pepper. 


3. Grease dish with oil and layer with zucchini. Set aside, now cook your tofu. 


4. Crumble soft tofu in a pan, add in peppers, herbs, and non-dairy butter. Saute for 10 minutes on high. 

5. Layer sauteed tofu mixture on top of zucchini in casserole dish. Then add another layer of zucchini and yellow squash, reserving enough to make a design on the very top of the casserole. Spread the remaining tofu mixture on top of the squash and zucchini.

6. Now make a pattern with the reserved squash. Drizzle lightly with olive oil and add a few cranks of fresh black pepper. Bake for 30 minutes. 


7. Now serve! Use a slotted spoon as there may be a bit of reserve liquid on the bottom of the casserole. The extra liquid is important, it enables you to easily re-heat the casserole without it drying out.

Broccoli Leek Bake- $6.34 recipe/ $0.42 serving


This casserole is great as an entree, or as a holiday side dish. The pureed broccoli topping is rich and savory, and the tender carrots and potato at the bottom are just perfect. It started raining as I wheeled these groceries home from the store, but within minutes my apartment was filled with the incredible smell of roasting carrots and simmering leeks, which made it worth it.


3 small leeks ($1.29)

3 white potatoes ($0.68)

1 head broccoli ($0.75)

2 large carrots ($0.37)

4 cloves garlic ($0.12)

2 plum tomates ($0.48)

1 cup pecans ($1.25)

1.5 cups crushed tomatoes ($1.12)

2 tbsp. chopped fresh basil ($0.18)

olive oil ($0.10)

1. Preheat the oven to 400 degrees. 

2. Wash and scallop potatoes and carrots. Scallop the carrots at an angle so that each slice is elongated. 


3. Grease your casserole pan with olive oil. Layer in first the potato (overlapping each slice) and then the carrots. 

076  036

4. Cover with crushed tomatoes and bake for 45 minutes. 


5. Saute leeks and garlic in oil until tender, when they are done set them aside.

6. Chop broccoli florets and puree in a food processor along with pecans, fresh basil, and olive oil. 


7. Layer leeks, and then broccoli pecan mixture on top of casserole. Bake for 10 minutes. 

021  016

8. Slice your tomatoes and layer them on top of the broccoli mixture, press them into the mixture using moderate pressure. Drizzle a bit of olive oil on top and place back in oven for 15 minutes. 




Five Alarm Green Bean Bowl- $5.95 recipe/ $1.48 serving


These beans pack a serious punch. If you can’t find the type of peppers I use, you could substitute with two fresh jalapenos and one yellow bell pepper. The cashews in this are my favorite because they offer soft buttery relief from the heat of the dish. I’ve been going green bean crazy lately because the produce store near my apartment has a ton of fresh beans from Long Island. They are so cheap, and so delicious.


1 lb. fresh green beans ($1.12)

2 orange and 1 red spicy long peppers (sometimes called hot Italian peppers) ($1.11)

4 cloves garlic ($0.20)

1/2 tsp. cumin ($0.03)

1/2 tsp. five spice powder ($0.05)

1 tbsp. soy sauce ($0.05)

1 cup cashews ($1.27)

1 cup Israeli couscous (uncooked) ($1.12)

1/4 cup olive oil ($1.00)

1/2 cup water


1. Mince garlic, trim beans, and slice peppers. You should discard most of the pepper seeds or the spice will be overpowering. 

2. Add olive oil, garlic, cashews, cumin, and five spice powder to a large saute pan, wok, or dutch oven. Heat low and stir consistently for about 5 minutes. 


3. Add in green beans, peppers, water, and soy sauce. Cover the pot, check and stir occasionally for about 15 minutes. While everything is cooking in the pot, make your couscous according to package instructions, when it is done set it aside. 

4. Uncover pot and crank the heat higher for about 3 minutes, stirring continuously. This part of the recipe serves to evaporate any excess water that may be in the bottom of the pot- the final product should not be soupy. Once this is done, lower the heat once again and cover the pot for an additional 20 minutes. 

5. Now mix the couscous in with the green bean mixture, and voila!