I’m happy to be reviewing this book right now. There’s been a lot of talk over on face book about how expensive it is to be vegan. I guess in some ways its true all the vegan processed food add up. A box of Mac N cheese is 5.00 which feeds 1-2 people. So for a family of 4-5 you’ll need at least 2 boxes. That’s 10 or more. A pizza costs about 10 dollars again it’s going to cost you about 30 dollars to feed your family that doesn’t include bread sticks or salad. So yes eating like that is expensive. Katie and Kate will show you how you can make tasteful and healthful meals that won’t break the bank. You’ll even have money leftover that if you want to splurge on processed foods you can. I don’t think you’ll be doing that too often though.
What do you think when you hear the term “frugal”? I think of inexpensive meals that lack something, read flavor. Or the image of college days come flooding back. Peanut butter and jam sandwiches, rice cakes, chips, KD (Kraft Dinner) was the blue box mac n cheese that you could buy for .50 cents. You get the idea. Very. Boring. Meals. (Although there’s nothing wrong with a good PB and jelly sandwich, but you just don’t want to eat it every day… or do you?)
Now I’m going to tell you all about Frugal Vegan. I promise Katie and Kate will have you eating well balanced meals that the old stigma will be vanished from your memory- it was all just a horrible nightmare. Plus it’ll make you wish you had this book sooner.
It starts with The Whole Enchilada. I’ve already made the Easy Vegan Enchiladas. Next I’m wanting to make BLT with sriracha mayo and Roasted Potato and Zucchini Pizza, BBQ Chickpea Sliders.
Then on to Carb Party. The spicy broccoli and White Bean Pasta was great. Next I want to try Kale Stuffed Shells with Marinara (I might sub the kale with spinach though), Lemon and Pea Risotto.
Bring On The Bowls. You have to try the Backyard BBQ Bowl, The Crispy Buffalo Tofu Bowl is up next. Actually I love bowls so I’ll be making every recipe in this chapter.
Best Dressed Salads. I’m wanting to try the Vegan Taco Salad because tacos, Rustic Market Salad, and Curried Potato Salad.
Slurp Worthy Soups. With Fall not far off- this will be my go to section. Chickpea Curry has great flavor. Up next is Minestrone Soup, Lentil Soup with Greens, Roasted Carrot Curried Soup.
Mornings. Breakfast is my favorite food group! Yes it is a food group 😉 Apple cinnamon is tasty and fills you up. Crispy Vegan Bacon, Tofu Scramble Eggs, Pineapple Scones??? Yes please!
Bite Size. I’ve been eying the Baked Oven Fries with Rosemary and Sea Salt since I received Frugal Vegan. Other worthy bite-size mentions are: Salted Peanut Butter Popcorn, Spicy Chipotle Corn and Zucchini, Pineapple Slaw.
Get Sauced. Mushroom Gravy, Curry Dressing, Sriracha Mayo, Miso Garlic Dressing. Your pasta and salads have never tasted this good!
Glazed and Infused. I don’t know about you but I always start to glance through a cookbook from the end to beginning. If the treats don’t look good or sound enticing then I lose interest. How does Watermelon Lime Granitas, Mini Key Lime Pies, Warm Apple Crisp, Chocolate Coconut Cream Puffs sound? EXACTLY!!!
Smart shopping, batch cooking and freezing with 18 recipe titles that freezes well, there’s a few charts of what you could eat and when to swap it. Such as instead of chia seeds use flax seeds in baking. They cover grains, legumes, seeds and nuts, oils and vinegar’s, fruits and veggies and miscellaneous. There’s also some tips to maximize your produce so it doesn’t go to waste.
Pancakes with Roasted Bananas
Splurge: Serve with coconut oil, peanut butter and/or pure maple syrup
Serves 4 • 30 minutes to prepare
If you haven’t made these before, you’re in for a treat. Roasted bananas take just a few extra minutes to prepare,
but are entirely worth the effort. Firm, even slightly under-ripe, bananas work great for this recipe as they
soften quite a bit as they cook. We suggest using maple/agave-blend syrup, because it’s less expensive than pure
2–3 bananas, cut into ½-inch (13-mm)
3 tbsp (45 ml) maple/agave-blend syrup
¼ tsp cinnamon
1 cup (125 g) unbleached all-purpose flour (or half all-purpose and half whole wheat)
2 tbsp (23 g) baking powder
½ tsp cinnamon
1 tbsp (12 g) sugar
1/8 tsp salt
1 cup (240 ml) nondairy milk
2 tbsp (30 ml) vegetable oil
Coconut oil, peanut butter and pure maple syrup, for serving, optional
Preheat the oven to 375°F (191°C).
Place the sliced bananas on a baking sheet lined with parchment paper. Drizzle the maple/agave-blend syrup over
the banana pieces and toss to evenly coat. Sprinkle bananas with cinnamon and bake for 10 to 15 minutes, or until
the pieces are soft and sticky. Set aside.
While the bananas are baking, combine the flour, baking powder, cinnamon, sugar and salt in a bowl. In a separate
bowl, combine the milk and oil. Add the milk mixture to the flour mixture and stir just until moistened; a few lumps
are okay (don’t overmix or the pancakes will be tough).
Heat a nonstick pan over medium heat (you can add some oil, but with a nonstick pan you shouldn’t need it.) Give
the batter a quick stir and maybe another splash of nondairy milk so it’s nice and pourable before adding it to the
pan. Then pour the batter onto the pan to form circles about 6 inches (15 cm) in diameter. Cook the pancakes for a
couple of minutes on one side, until bubbles appear on the surface. Flip the pancakes and cook the other side until
golden brown, about 3 minutes.
Serve the pancakes topped with roasted bananas and maple/agave-blend syrup or other additional toppings if
From Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017. Photo credit: Allie Lehman
Katie and Kate YOU have just created the most delicious Frugal Vegan book off all time!
I was given a copy of this book for review by Page Street Publishing and they are going to give one lucky winner a copy as well. Must be 18 or older and have a United States mailing address enter HERE for you chance. Good luck 🙂 To purchase a copy click here. CONTEST CLOSED!!
Let us know what your go to Frugal Vegan Meal is!