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 simple 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 places/ such as the rings of your gas stove, etc.

example:

#8: Last- but certainly not least: that home-made 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 to uneven pieces -because it gives it the artisanal look -and freeze again for future use.

Enjoy- the cooliflower.