Stir Fried Shrimp with Bitter Melon and Brown Rice

• 14 shrimp – $3 ( the large bag of frozen shrimp was $8.50)
• 1 bitter melon >$1
• salt, oil, sugar, soy sauce, hoisin sauce (next time try oyster sauce),
• Miso, Chili (fresh if possible) I used sambal olek
• 3 cloves of garlic, ginger, scallions ( I didn’t have any)
• 1/3 cup of veggie stock
• Brown Rice

Total – $5

Adapted from a recipe in “Asian Soups Stews & Curries”

Make the brown rice

Cut the bitter melon lengthwise, scoop out the seeds, cut up and put into a bowl, salt the pieces and then cover with water. Let soak for a while and then rinse off and drain.

Thaw Shrimp then stir fry in veggie oi. Put the cooked shrimp aside.

Add to the oil scallions, sambal olek, garlic, Miso, ginger and stir fry for about 2 minutes

Add the bitter melon and stir fry for a nother couple of minutes

Add veggie stock, hoisin sauce, soy sauce, a pinch of sugar and cook for another couple of minutes.

Add shrimp and stir in a combination of 1tbsp of arrow root mixed with 1 tbsp of water (combine the arrow root and water in a little dish – stir until it is a liquid ahead of time)

Cook for another couple of minutes until the sauce sticks to the bitter melon and shrimp.

The bitter melon is very very bitter. Make sure to serve it with the brown rice to absorb some of the sauce and to offset the bitterness of the melon. After a couple of bites you get used to the taste of the bitter melon.

Farmer Market Purchases

Here is what I bought at the farmer market today for a total of $10.50:

A variety of sweet potatoes ($2 a lb)

Sweet peppers ( 6 for $2)                    Lima beans $?, assorted tomatoes ($2 a lb) & Onions $?
     

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Plum Tart

• 1 stick of butter = $1 ( pack of horizon butter =$5.40)
• 1 1/4 cups all purpose flour
• 1 tbsp sugar
• 3/4 tsp of salt
• 2 tbspof cold water

Filling:

• 1 cup of sugar
• 1/2 cup of water
• 1/2 cup red wine
• 2 lbs of plums $3
• 1 tbsp of brown sugar
• sliced and toasted almonds ( 1 very small bag of organic almonds cost $1.50)

Total $6

Follow tart pastry directions ( the one I made came out very soft and thin- I might try a different recipe for the pastry next time or cook it longer)

Serve with toasted almonds and a scoop of vanilla ice cream ( I used gelatto)

Roasted Eggplant & Sesame Pizza w/ mixed mushrooms

• Small eggplant – $1.14
• Mixed Mushrooms – $2.99
• 2 Shallots – >$1
• 3 tbs toasted sesame oil
• Veggie Smart Bacon – $2.69 ( fry seperately until crisp and crumble on top of pizza before serving)

Total with Dough – $8
Pizza Dough

• 1 1/2 tsp dry yeat = 1/2 packet = >$1 ( 3 packets = $2.19)
• 1 tsp salt
• 1 1/4 cup of bread flour ( whole bag of flour = $4)
• 1 cup of whole wheat flour
• Pinch of sweetener
• 3/4 cup of warm water
• Optional Herbs or extra flavors ( we used some dried rosemary)

Put yeast in small bowl with1/4 cup of water let dissolve and let sit for more than 5 minutes

Mix flour,salt and sweetener in bowl. Stir in yeast/water olive oil and 1/2 cup of water until combined.

On a floured surface knead until smooth and stretchy. Knead in herbs. Put in a large oiled bowl and cover for at least an hour

Can be put in freezer for several weeks

Follow recipe on page 430 “Vegan Planet” for Eggplant Mixture ( add mushrooms and other veggies) we also added a fresh tomato to the pizza after putting the eggplant mixture onto the crust.

The result of the crust is like a flat bread – very firm and crunchy with the whole wheat flour added.

Chilled Avocado Soup

Adapted from a recipe in “at blanchard’s table” p. 50

• 2 Avocados – $4.50
• 1 1/2 cups Vegetable Stock ( in a box for convenience) 2.50
• 1/2 Jalepeno Pepper >$1
• Cilantro >$1
• 1/2 cup Soy Milk
• Cooked Shrimp ( the entire frozen bag $8.50) $2 for this dish ( lots of leftovers)
• olive oil
• Lime (or Lemo) >$1
• additional pepper product for extra kick

Total $10

Thaw some shrimp (5-6 per person) season with salt, pepper, olive oil, and citrus let stand

In food processor add avocados, veggie broth (I boiled the broth seperately first) , then add soy milk, citrus juice, cilantro, cut up peppers etc. Blend everything and chill. Add shrimp when reay to serve.

We had this with home made pizza but it can be used as a main dish with a small side of something.

Cous Cous Salad & Bean Sprouts with Yu Choy

• 1 cup of cous cous >$1
• 1 cucumber $1
• tomatoes $2
• String beans $1
• red onion >$1
• Can of garbanzo beans $1

Total – $6

• Bean Sprouts >$1
• Yu Choy >$1

Total $1

Cous Cous

Drain & wash can of beans – After dry add salt, pepper, tumeric, garam masala etc.

Make the Cous Cous – let it sit – cut up all of above ingredients and mix in – it will probably need some seasonings

After two portions (along with other food) there was a lot left over!

Bean Sprouts w/ Yu Choy

Cut up 1 garlic clove, some ginger root, onion – heat up pan ( or wok) with Canola oil, put in garlic,ginger & onion. Add bean sprouts – and some garlic black bean sauce or some other sauce, then add Yu Choy.

We ate the cous cous and stir fry along with leftover black bean & corn salsa with some store bought chips.

Spices

I bought the following spices today from The Spice House Total =$12.11

Okra with Coriander & Tomatoes, Spanish Potatoes and Roasted Eggplant

• Fresh Tomatoes or Can of tomatoes $1.50
• 1 lb of Okra $2
• 2 onions >$1
• 2 tsp coriander seeds >$1
• 3 garlic cloves >$1
• honey
• 1 lemon >$1

Total – $4

Follow recipe on pg. 74 of “Mediterranean” I would make rice next time to have with the okra.

Spanish Potatoes

• 1 1/2 lb small potatoes ( I used both red and blue potatoes) $2
• olive oil, garlic cloves, crushed chilis ( I used chili pepper flakes), ground cumin, paprika
• 2 tbsp red or white wine vinegar

Total $2

Follow recipe on pg 83 of “Mediterranean”

Eggplant – $1.50 – Cut a small thin eggplant in half lengthwise, brush with olive oil and roast in oven

Total Meal – $8

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Fresh Fried Tortilla Chips

Why pay $3 for a bag of chips when you can make your own for less than $1

At the local bodega I bought 4 packs of tortillas for $1

Recipes online called for a lot of oil – I used a cast iron deep skillet and filled it a couple of inches with canola oil – (preheated the skillet before adding the oil and let the oil get hot)

I cut two packs of the tortillas into triangular pieces and seperated them from each other and then put a couple into the oil at a time – let them fry for around 30 seconds or more and then put them onto paper towels to soak up the oil. After I put the next batch in I would sprinkle some salt on the ones drying.