Thrifty Thursday: Ends Meet

I hear a lot of people say, "Isn't eat *that* way expensive?  I could never afford all those fresh vegetables.  I can't afford to eat like *that*!"

Thing is, compared to the cost of the medical care, supplements, and the TIME I've given over to poor health over the years, a few extra dollars to my grocery budget is minute in comparison. 

In what I spent in diabetic testing strips while pregnant I could have paid for a month's worth of groceries.

That said, I *do* feel the crunch of the cost of eating simple, whole foods. It amazes me that I can pay more per pound for a head of cauliflower than a whole chicken. Surely, it costs more to grow and process a chicken than plant a seed.  Alas, the government subsidies are greatly in favor of the meat and dairy departments in our society, thereby making it more economical to invest in their interests.  There are some interesting facts and data shared regarding that in the documentaries Chow Down and Food, Inc. if you'd like to know more.

There are great blogs and articles all over giving ideas on how to bring down the grocery budget on a plant-based diet.  I keep finding and reading them, hoping to get great advice.  Truthfully, there is little I read that is new to me.  I've been working to feed this growing family on a small budget for years, so I've developed, out of necessity, many tricks and tools to help me do just that. Some are big helps, like making a weekly menu and grocery list to guide me as I shop and keep me from overspending.  Others are tiny little things that seem not to matter, yet, put together, can create two or more meals out of what would have gone to waste.   The best strategy I've found in stretching dollars is to learn how to make IT myself, whatever IT is. 

At any given moment, you will find bags of vegetable trimmings in my fridge and freezer.  They all have some kind of value even if they aren't so appetizing as to don the dinner table.

This week, as I was making Creamy Coleslaw, I grabbed the large bag of broccoli stems I had sitting in the fridge. I don't use those to make vegetable broth, as I've read that cruciferous veggies aren't good to use in stock. 

 

 

I use them, often, to make vegetable soup, but this pile was huge. I was either making broccoli soup or, wait...great idea!  Broccoli Slaw!

 

 

Not only did I have another ingredient for the cole slaw I was making, but I had plenty leftover to bag and use on my salads during the week.  I find I like the texture of shredded veggies on my salads.  Especially those hard broccoli stems that would otherwise go to the rabbits.

 

 

 

 

Creamy Coleslaw

 

Dressing Ingredients

 

1/2 cup water

1/3 cup raw, unsalted cashews (about 2 ounces)



2 tablespoon Dijon or stoneground mustard
1 tablespoon apple cider vinegar
1/2 tsp minced garlic
2-3 tbs golden  or regular raisins (or a couple diced prunes)

Salad Ingredients
3 cups chopped green cabbage (like cabbage confetti)
1 cup chopped red cabbage (like cabbage confetti)  *I rarely have purple cabbage. I often add in more green cabbage, or, like above, process some broccoli to add to the mix.
1 3/4 cup grated carrots
1  1/2 cup diced apple (skin on; about 1 - 2 apples)
1/2 cup raisins
1/4 cup chopped red onion (I often just add some dried minced onion or onion powder to the dressing since I don't care for the taste/texture of raw onion)

Directions

1. Place all of the dressing ingredients into a blender and set aside (so that cashews can soften)

2. Chop (or shred in food processor - way easier) and prepare the salad ingredients.  Toss these together in a large bowl. 

3.  Blend the dressing ingredients until smooth. Pour into the bowl of vegetables and fruit, mixing thoroughly with a spoon.  While you can serve the coleslaw immediately, the flavors will have a chance to blend more thoroughly if chilled for at least one hour. (stir again before serving). 

Preparation: 20 minutes
Serves: 6 as a side dish (makes 7/12 cups)

Notes: 
This is my 14yo son's favorite salad.
I added in the raisins to the recipe because my family likes the dressing a little sweeter.
I keep meaning to decrease the mustard in the recipe, but forget each time.  That might make it so I need to add less sweetener. 
I double the dressing as I make it and reserve some in the fridge to use on regular salads during the week. This is one dressing I've made that the family does like.
I didn't site the source in my notebook where I got this recipe. Sorry!