Tips for frugal simple vegan homesteading

Why not share my wisdom I asked myself one day.

So I am sharing my valuable great simple yet useful, frugal and vegan tips.

#1: If you can’t beat them-freeze them!

I am probably not the only person to have opened a can of coconut cream and use only a little of it- (this stuff really goes a long way and super dense too).

We all know what happens to a can of anything that is stashed in the fridge.

Why bother -put it straight in the trash bin.

But!

Pouring the cream into an ice cube tray and freezing it right away- then zipping the cubes in a zipper bag or glass container that allows you to take out only a small amount of cream every time- and the rest will live happily ever after in your freezer- ready to use. (well not ever after- for a reasonable time- you get the point).

#2: If you can’t beat them- bake them!

I bought a bunch of hot peppers- at my partner’s request. 2 weeks flew by- and maybe 3 were used (he is far from frugality or environmentalism, I love him just the same. I don’t believe sharing the same believes on every single subject out there is the secret to being a supporting and loving couple. he is also a carnivore, and so is the rest of my family, and I cook meat stews and bake pizzas for them all the time).

Anyway- the forgotten hot peppers were beginning to show signs of menopause (am I allowed to say something like that because I’m 51 in 2 months?) so the first instant I had an oven going for something else (homemade buns maybe) I stuck the peppers in a glass container, with some garlic, olive oil, apple cider vinegar, and salt.I cut some lines through them with a knife- so as not to let them blow their minds off in the oven. I let them bake until they became all puffed and soft –

And voila- this dish is by far less hot then eating the peppers fresh, and keeps for quite a time sealed in the fridge.

I would definitely do the same to sweet peppers as well. and wouldn’t hesitate to try it on carrots either.

#3: Remember those rice noodles you bought 6 months ago??

Yes, we all just wait for the right time to use them in a fancy spicy curry or whatever but never have the time/energy to get to it.

Simply use them like you would use regular spaghetti.

I mean no need to cook -just let sit in boiling water until quite soft but not mushy, then transfer to your tomato sauce- this one is with tofu and a coconut cream frozen cube.

#4: It ain’t over till it’s over.

Before throwing any bottle containing liquids to the recycling bin- even if you are sure you got every drop of the liquid- try standing the bottle on its head for 30 minutes. you can go read a book or something meanwhile. no need to stare at it the whole time. you will be surprised to see the 3-5 tbsp of liquid you find out that remained in the bottle trying to escape.

#5: Compost-compost-compost-no need for a fancy composter either.

#6: again- freeze them!

This ginger nectar is Melanie Daponte’s Idea, as seen on her truly great (and useful!) blog at veganflavorista.org. Melanie is a plant-based personal chef and has both a creative and simple way of cooking healthy food.

I went straight away and made the nectar- and to enhance the fun- froze everything in ice cube trays-so now it doubles as tasty nectar+cool ice cubes- in my fizzy water or simply cold water.

#7: A kitchen-related hack: do not throw away your toothbrushes or toothbrush tips in electric toothbrushes!

keep them in your cabinet for cleaning all those small -difficult – the sponge can’t reach there and needs a good scrub place/ such as the rings of your gas stove, etc.

example:

#8: Last- but certainly not least: that homemade vegan dark chocolate ……

If you fancy a bit of chocolate here (and there), but don’t feel like spending big bucks on artisan 90% chocolate that’s vegan too- just make it by yourself! another plus- add any crazy addition you want- it’s yours. black pepper? good! almond? walnuts? super! lemon zest? great! raw tahini? acceptable! cayenne pepper? hot! you get the drift I believe.

There are many recipes online- and all of them share the basic 3 ingredients: high-quality cocoa powder ( no- not chocolate milk powder- the actual bitter cocoa powder- as in the real deal, agave syrup to taste, and coconut oil- again I would advise on a high-quality one because this is it- no baking or cooking or anything to help pool a poor tasting ingredient out of it’s- and your- misery.

the coconut oil needs to be nice and warm- heat it for a little to get the cocoa to blend in nicely- add the agave -and anything else you feel like- and freeze. when it hardens enough -just break it into uneven pieces -because it gives it the artisanal look -and freeze it again for future use.

Enjoy- the cooliflower.

I am not a medical/health/emotional/financial /nutrition or any other kind of expert as far as it concerns the contents of this blog,  therefore anything written on the blog is not to be taken as any kind of advice, and should you choose to rely on anything  I write on this blog- you are doing it at your own risk and at your own responsibility.