Happy First Day of Vegan MoFo 2013 y’all!! This is my second year participating and I was
stupid ambitious enough to pick a theme this time around. All of my Vegan MoFo posts will be gluten-free and cheap! I always hear from non-vegans that one of things holding them back from making the switch is that they think it’s super expensive to go vegan. Not true. You can eat healthy, organic and delicious vegan food and do so inexpensively. I learned that when I did a week long Extreme Vegan Cheapskate Challenge with another vegan couple. You can see the video on that HERE.
The trick is to look for deals, shop around, use coupons when you find them and most of all plan ahead. I have always been the type of grocery shopper that walks into a store with no real idea of what I want to eat or cook and just start throwing things into my basket. No bueno. That can get expensive. Take a few minutes to sit down and make a list. Use the grocery store mailers to see what’s on sale (there is always organic fruit and produce on sale) and plan your meals around that. Buy bulk foods. I was shocked at how much money I saved by making my own pot of black beans at the beginning of the week.
Anyhoo, onto the recipe!! This was one of the super quick and simple meals I put together for the challenge and it was surprisingly flavorful. Organic kale happened to be on sale for 99 cents a bunch, which was awesome, but I will factor in the average regular costs for these recipes.
1 bunch organic kale: $2.50
1 can organic chickpeas: $1.19 – or buy bulk and make your own for less!
1 TBSP olive oil: $.12
3 cloves garlic: $.32
1 medium size organic tomato: $1
Total: $5.13 or $2.57 per serving (it makes two decent sized portions).
*People seem to laugh when I say “massage the kale” but it really does make a difference in the taste and texture. It takes away the bitterness and makes it less tough. Here is a pic of kale as it is, and then after it’s been massaged (really that just means squishing it in your hands a few times – no need for candlelight or incense, hehehe).
Kale Chickpea Tomato Hash
By September 1, 2013Published:
Healthy sautéed kale, mashed with garlic, chickpeas and tomatoes.
- 1 TBSP Olive Oil
- 3 Cloves Garlic Minced
- 1 BUNCH Organic Kale
- 1 CAN Organic Chickpeas Drained
- 1 Medium Tomato Chopped
- Heat olive oil in skillet and add minced garlic. Cook for about a minute.
- Add kale to the skillet and coat with olive oil garlic mixture. Cook until kale starts to wilt then add in the chickpeas.
- Stir and mash the chickpeas (I used a big wooden spoon for this) with the kale until all ingredients are well combined.
- Add in chopped tomato and cook for another 2-3 minutes. Serve hot.