7 Days of Frugal Family Recipes: Day 3

Saving money for holidays and other fun things can be so hard especially when on mainly one income but I find that if you don’t waste your money on unnecessary purchases and meal plan then it is pretty amazing how much you can save!

I make this meal usually at the end of our week before the shopping gets done and I just tend to use what veges are left over in the fridge so nothing goes to waste.  It is definitely my favourite dish at the moment and is so great for you too 🙂  Some may think it is weird to have roast veges on noodles but it is actually amazing. Of course you could have it with rice, cous cous or quinoa but it isn’t as yummy as noodles! If you have parsnips in season you can make a parsnip gravy to pour over (roasted parsnips blended to a creamy consistency with a bit of vege stock)

Balsamic Roast Tofu and Veges on Rice Noodles (V,GF)

Ingredients:

  1. 250g firm tofu
  2. 1 zucchini
  3. 1 small capsicum (bell pepper)
  4. half a small butternut pumpkin (squash)
  5. 1 large onion
  6. 1 carrot
  7. add any other ingredients like broccoli, cauliflower or kale
  8. half a bulb of garlic separated with skins still on
  9. olive oil to coat veges
  10. balsamic vinegar
  11. 1 packet of rice stick noodles
  12. tamari
  13. salt and pepper


Method:

Preheat oven to 200 degrees celsius and chop all the veges and tofu into similar size chunks (about 2cm cubes) and put them all into a large baking tray sprinkle with olive oil (or oil of choice) and salt and also splash over some balsamic vinegar.  Mix all of this through with your hands to coat all of the veges and tofu and put in oven to bake for approximately  30 minutes. While this is in the oven, put on a large pot of water on high and bring to boil for rice noodles and cook but do not over cook or they turn to mush. Pretty much cook them like pasta – you want them to still be a bit firm but not tough.

Drain rice noodles and serve with a dash of tamari over it to soak in the noodles and then pile the roasted veges and tofu on top. Sprinkle with black pepper (if you made parsnip gravy – pour that on).  You can thank me later hahaha … ENJOY!


Peace and Love,

Naomi

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weekly goal: 7 days of frugal family recipes

This week I would like to share with you all some vegan and gluten-free recipes that I love to make that are really yummy but dont break the budget.   I plan to write a recipe a day for 7 days.

These recipes could easily feed a family of four (or have plenty of leftovers for lunches or effort-free dinners).   I definitely emphasise vegetable content in these recipes also as we can all use more vegies in our diet plus they are not very expensive. 

My first recipe I will share is what I made us for dinner tonight.  Tofu & Vegies in coconut turmeric broth and cumin potatoes.


I make this when silverbeets are in season as they are usually only a couple of dollars and the bunches are so huge as I like to use the whole bunch in this dish. This recipe was inspired by a couple of different dishes that I have had on my travels through Malaysia and Fiji.  When in those countries these dishes were eaten with your fingers and no cutlery and served on a banana leaf.  Tonight I didn’t have any banana leaves handy so a bowl and plate it is 😊.  

This dish is also great for making little modifications based on flavour preferences or available produce in your fridge and pantry which is how I do most of my cooking.  Generally I would prefer sweet potatoes instead of white potatoes but I only had the latter today as I got them cheap!

Tofu & Vegies in Coconut Broth (V, GF)

Ingredients:

  1. 1 tbsp coconut oil
  2. 250g of firm tofu chopped into (approx) 2cm cubes
  3. 1 bunch of silverbeet (swiss chard) washed and sliced across leaves like ribbons.
  4. 1 large onion roughly chopped
  5. 1 large carrot peeled and sliced thinly
  6. 1 handful of chopped broccoli or other vegies you would like to add (e.g., cauliflower, asian greens, zucchini)
  7. 1 can of coconut milk/cream
  8. 1 cup of water 
  9. 1 vegetarian gf stock cube 
  10. one (approx) 4cm chunk of fresh ginger finely chopped or grated.
  11. 3tsps of turmeric
  12. salt and pepper to taste

Method:

Heat oil on high heat in large soup pot and add onion and carrots and handful of chopped vegies and sautè with lid on pot and stirring regularly until they begin to soften slightly (about 3 mins) then add tofu and 1 tsp of turmeric.  Keep regularly stirring the ingredients another couple of mins so they don’t stick and burn the bottom but keep the lid on between stirs. Add stock cube and cup of water and put the lid on again to let that simmer for about 3 more minutes then add the ginger and all of the chopped silverbeet, stir it as best you can then replace lid to let the silverbeet steam and soften. When it looks like the silverbeet has softened stir the mixture then add the coconut cream and 2tsp of turmeric (you may want to add more depending on personal preference) and a good dash of black pepper, turn the heat to med-low and leave lid off.  Let simmer for about 10mins for flavours to intensify and mixture to reduce slightly. Adjust seasonings to taste and ensure vegies are soft but not mush!  Voila!!

Cumin Potatoes (V,GF)

Ingredients:

  1. 1tbsp coconut oil 
  2. 2 tsps cumin
  3. 4 cups of chopped potatoes with peel on (in rough cubes approx 2cms) 
  4. 1 onion roughly chopped
  5. salt to taste

Method:

Heat oil on med-high heat in deep frypan (that has lid) and add onions and potatoes then put lid on between stirs to allow heat to build up and potato to soften.  If oil dries up you can add a little bit of water or a bit more oil to potatoes to keep steaming and cooking them. Next add cumin and salt and stir frequently but placing lid on frypan after each stir and cook until potatoes are soft but still retaining a firm shape (this can take a while depending on how large you diced the potatoes). 

This recipe could be modified with sweet potatoes or by adding curry powder or chilli powder instead, but as I have a fussy 2 year old our options for spicy food are limited.   This dish is great as is or if you would like to extend it a bit further in case of large families or friends over; it is great with rice, cous cous or flat bread.  ENJOY 💛


I hope this was easy to follow, I rarely write down recipes so this was quite the challenge for me!  Thanks for reading and let me know your feedback!! 

Peace and Love,

Naomi

1 month of sugar and wheat free life…..an update.

It has been almost a month since I gave up wheat and sugar and I have to say it was so much easier than I thought it was going to be! I don’t miss either ingredient at all and my tummy problems have disappeared.  I also have lost 2 kilograms this month.  My husband is also raving about the change and how much better he feels.  I had never thought that this change would have such amazing results, I was just hoping that this might be the solution to my health problems and I have to say I feel awesome.

I am also surprised at how tasty the gluten free products are.  I find that they taste better than wheat products, and I have found some awesome sugar free dark chocolate too mmmmmm.  In general this change in diet has made me rethink my meal recipes and I inject so much more veges and vege proteins into each meal which has resulted in tastier and more nutritious meals for us at home.  I haven’t missed the donuts I loved during my pregnancy and I find that because I feel so great without wheat and sugar I find it easy to say no when something I would have loved (but is so full of these ingredients) is offered to me – its just not worth the tummy pain and headaches.

Anyway, I was keen to share my progress with you all as this has changed my life! 🙂