Creamy Jalapeño Potato Skins- $2.75 Recipe/ $0.17 Serving


These are so, so, SO good. They wouldn’t be out of place at a Superbowl or new years party, but they’re also easy enough to whip up on a random weeknight if you have the craving for some finger food.


8 small Idaho potatoes ($1.11)

2 jalapeños ($0.36)

1 tbsp. non-dairy butter ($0.15)

1/2 tsp. onion powder ($0.03)

1 tsp. chili powder ($0.05)

1 tbsp. fresh chopped cilantro ($0.05)

4 tbsp. vegan mayonnaise ($0.52)

4 tbsp. mustard ($0.40)

1. Preheat oven to 400.

2. Wash and pierce your potatoes. Bake in the oven on a non-stick surface for about 40-50 minutes.


3. Let potatoes cool for a few minutes and then halve them and scoop out the flesh.


4. Combine the potato mixture with mayonnaise, jalapeno, mustard, non-dairy butter, and all herbs except the fresh cilantro. Mix very well by hand.

5. Refill your potato halves with your well combined mixture, and bake the filled skins for an additional 10-15 minutes, just so that they get a nice golden brown.


Garnish with cilantro and serve!

Egyptian Olive Tapenade


Dry oil cured and kalamata olives come together perfectly with Eqyptian duqqa (or dakka), a blend of spices frequently used in Egyptian side dishes, dips, and spreads. Served on good fresh bread with some zacusca (Romanian vegetable spread) , it’s a perfectly elegant vegan appetizer. I’ll be posting the recipe for homemade zacusca later, but you can also purchase it from European food markets. This recipe may seem like a splurge, but I always remember that when it comes to party foods- making something like this at home will still always be less expensive than going out to eat.

Ingredients (this makes about 25 perfect slices)

15 oz. dry cured olives (or about 24 olives)

10 oz. kalamata olives (or about 15 olives

1 tsp. duqqa

1 tsp. olive oil

1 tsp. garlic powder

1/2 tsp. crushed red pepper flakes

2 loaves good French or Italian bread

zacusca (optional- you could use vegan cream cheese, hummus, or any nice veggie spread of your choice)


1. Gather your ingredients. I used olives with pits so I had to manually pit each olive. 

2. Dice your olives and put them in a small mixing bowl. Add in olive oil, and spices. 

3. Mix the olives well. Slice your bread, I like to heat my french bread in the oven before using it for these, in fact, I toast them by slicing and putting them in the oven at 350 for about 15 minutes, but this is an optional step- it’s up to you! 


4. Now load your bread with spread and olives, serve and enjoy!