Ep103. How to eat well on a budget
After catching up on what we've been cooking over the past week (Molly is rapidly turning into some kind of Masterchef), we share our tips for eating a healthy vegan diet on a budget. From what to do with beans to buying wonky veg and using delivery boxes like Oddbox to save petrol and stop you falling for all those supermarket offers, we have some great ideas for coping with the cost of living crisis.
We also review some new vegan smoked salmon and doughnuts stuffed with cinnamon almond butter (yes, they're as good as they sound).
Want more nutritional vegan recipes? Our best-selling magazine, Vegan Food & Living, is on hand to help! You can join us today and try an issue for just 99p, by visiting veganfoodandliving.com/podcast, or using code PODCAST when you order with us. Choose between our print and digital plus membership to receive the latest issue to your door or to your device, along with having easy access to 1000’s of plant-based recipes at your fingertips in our fully searchable digital magazine archive.
Music by Purple Planet
EASY Peach Galette A La Mode - French-Style Peach Pie Recipe!
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Easy, breezy and delicious peach galette tart, served a la mode with vanilla bean ice cream! The perfect summer dessert made with fresh peaches!
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COOKBOOKS:
Complete Book of Cheese | Bob Brown | *Non-fiction, Self-Help | Talkingbook | English | 3/6
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Twice Baked Sweet Potatoes
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There's no need to settle for regular potatoes at Thanksgiving! These twice baked sweet potatoes elevate the ordinary potato flavor and turn it extraordinary!
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INGREDIENTS
- 4 medium-sized sweet potatoes (approximately 4 pounds)
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1/2 dried cherries (or cranberries)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups chopped kale
- 3/4 cup greek yogurt
- 1/2 cup feta cheese
INSTRUCTIONS
Preheat oven to 400 degrees.
Wash and dry the sweet potatoes. Prick each potato with a fork and place on a parchment-lined baking sheet. Bake until tender, approximately one hour. When a knife inserted meets no resistance, the potatoes are ready. Remove from oven and cool.
Once cool enough to handle, cut off the top quarter of the potatoes with a sharp knife. Scoop out the flesh of the potatoes leaving about 1/4 of an inch around the edges to keep the shape of the potato. Also scoop out the top cut piece and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and celery and sauté until tender and translucent, about 5 minutes.
Add vinegar and honey and stir to combine.
Add the dried cherries.
Add the kale and sauté until the kale wilts, approximately 2 minutes.
Add the potatoes and stir to combine.
Remove from the heat and add the yogurt. Stir until completely combined and taste for seasoning.
Spoon the filling into each empty potato, mounding the top. There will be extra filling, which can be baked in a separate small dish.
Top with some feta cheese and place back into the oven to warm through and brown the cheese, approximately 5-8 minutes.
NOTES
The potatoes can be assembled a day before serving. If doing so, cover with plastic wrap and chill after the potatoes are filled. When ready to serve, let warm to room temperature for one hour before baking.
#thatssowyse #Thanksgiving #sweetpotato
Swedish Fishwife's (last-minute) Cake, Flylady Wednesday!
Swedish Fishwife's Cake, Flylady Wednesday, red garden squirrels!
The original recipe is here:
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1850 Mrs Bliss Curd Pudding Recipe - Old Cookbook Show - Glen And Friends Cooking
1850 Mrs Bliss Curd Pudding Recipe - Old Cookbook Show - Glen And Friends Cooking
1850 Mrs Bliss Curd Pudding Recipe:
Pour half a pint of wine into two quarts of boiling milk; when the curd is set, turn off the whey; stir together half a pound of fine sugar and a quarter pound of butter until quite light, add six eggs well beaten, and half a nutmeg; pour in the curd, beat all well together, bake in small patty pans, and serve with wine sauce.
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