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Plant-Based on a Budget Dollar Tree Haul + What I Eat in a Day - YouTube
I often receive messages from people who only have less than ideal options for grocery shopping, so I'm starting a new series where I go and do a what I eat in a day at the stores recommended to me by you. Check out my first one at Dollar Tree! I show you what they have that's healthyish and plant-based, my haul, and what I eat in a day when I shop there. Make sure to subscribe to our YouTube channel for more great information. And to help us keep Plant Based on a Budget running, check out the ways you can help.
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Michelle Cehn from World of Vegan and I did a two-part feature of some of our favorite vegan products at Trader Joe’s. In the first video, we each share our top 10 things to buy while shopping there. You’ll be able to tell which products I love most by the size of my bites. =D

Trader Joe's Haul: Top 20 Favorite Vegan Foods - YouTube

In the second video, we did a general overview of some of the other vegan products available at Trader Joe’s. If we missed something, feel free to let us know in the comments below! I’d love to hear your favorites.

Vegan Guide to Trader Joe's | Part 2 - YouTube

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Michelle Cehn from World of Vegan and I did a two-part feature of some of our favorite vegan products at Trader Joe’s. In the first video, we each share our top 10 things to buy while shopping there. You’ll be able to tell which products I love most by the size of my bites. =D

Trader Joe's Haul: Top 20 Favorite Vegan Foods - YouTube

In the second video, we did a general overview of some of the other vegan products available at Trader Joe’s. If we missed something, feel free to let us know in the comments below! I’d love to hear your favorites.

Vegan Guide to Trader Joe's | Part 2 - YouTube

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So long Rice, there is a new girl in town.  Her name is Couscous!  I fell in love with couscous when I first tried Moroccan food in the South of France.  The way this grain takes on the flavor of added spices is quite amazing. Plus couscous literally takes 5 minutes to cook!  This is my take on a rice bowl but instead of rice, I use couscous as the base.  I also used squash we grew from our urban garden, which our puppy "helped" us harvest.  This is perfect for a weeknight meal if you are short on time.
Ingredients
  • 2 medium size yellow squash
  • 1 onion
  • 3 bell peppers
  • 1/4 cup of roasted/salted pumpkin seeds
  • 1/4 cup chopped basil
  • 1 tsp smoked paprika
  • 1 tsp granulated garlic
  • 3 tbl of olive oil plus more for dizzling the roasted vegetables
  • 1 tsp of garam masala seasoning
  • 1/2 tsp turmeric
  • 1 can of chickpeas- drained and rinced
  • salt and pepper to taste
Method
Step 1

Preheat the oven to 400 degrees.

Step 2

Cut the onion, squash and bell peppers into large but still bite sized pieces. Put on a baking sheet and drizzle with olive oil, 1/2 tsp of garam masala seasoning, salt and pepper to your taste. Massage veggies with your hands to make sure they are coated with the oil. Pop into the oven for 25-30 min until the peppers are slightly charred, the skin of the squash is soft and onions are translucent.

Step 3

As the veggies are cooking, boil 1 cup of water. Add the smoked paprika, granulated garlic, 1/4 tsp salt and 1 tbl of olive oil to the water. Once water is boiling, remove from the heat and stir in 1 1/4 cups of couscous. Return the lid and let sit for 2 min. Fluff with a fork and add 1 tbl of olive oil, chopped basil and pumpkin seeds.

Step 4

Last but not least, toast the chickpeas on high heat in a santé pan with 1/2 tsp of turmeric and 1 tbl of olive oil for 5 min while frequently stirring.

Step 5

Now time to build the bowl! Place couscous on the bottom, add the veggies, chickpeas, garnish with more basil and salt and pepper.

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We teamed up with Michelle Cehn from World of Vegan to show you some vegan food you can buy from Walmart!

Walmart Goes Vegan | Burgers, Yogurt, Ice Cream & Beyond! - YouTube

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My husband has a love affair with "mac salad".  Yes, the traditional heavy mayo with elbow noodles pasta salad.  He could eat gallons of the stuff.  I on the other hand, got so sick of mac salad during the holidays last year I cannot eat another bite of it.  This recipe is our happy medium.  It still has the creaminess (with vegan mayo!) that he likes but has hints of herbs and vinegar that I like.  This is a perfect potluck dish.  Hope y'all enjoy!
Ingredients
  • 1 package (12 ounces) bowtie noodles
  • 1 can roasted corn (drained and rinsed)
  • 1 can black beans (drained and rinsed)
  • 1 pint cherry tomatoes (cut in half)
  • 2 diced green bell peppers
  • Can of sliced black olives (drained)
  • 4 chopped green onions
  • 1/2 cup chopped cilantro
  • Optional: 2 large avocados
  • Dressing:
  • ½ cup of Vegenaise
  • 2 tbl ketchup
  • 1 tbl red wine vinegar
  • 1 tbl extra virgin olive oil and 1 tsp extra to dress the noodles after cooking
  • Juice of 2 limes
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Optional: 1/2 teaspoon Italian herb blend
  • Salt and pepper to taste
Method
Step 1

Prepare the noodles according to the package, but be sure to add 1 tsp of salt to the cooking water. Cook to al dente, where they still have a slight bite to them and are not mushy.

Step 2

While the noodles are cooking start the dressing. Mix with a fork the Vegenaise. Ketchup, vinegar, olive oil, lime juice and spices. Set aside.

Step 3

In a large bowl mix the corn, beans, tomatoes, bell peppers, olives, green onions and cilantro. Add salt and pepper to the veggies according to your taste.

Step 4

Once the noodles are cooked, drain in a colander and rinse with cold water. Add a tsp of olive oil to the noodles so they don’t stick together.

Step 5

Once the noodles are cooled add to the bowl of veggies along with the dressing. Add salt and pepper again to your liking. I like to pop the salad in the frig for 10 min to have the flavors marry before eating.

Step 6

If you decide to add avocado, cut in bite sized chunks and add to the salad right before serving.

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Overnight Oats is one of my favorite go-to breakfasts. When I first started throwing it in my routine, I made really complicated versions blending up fruit and coconut water, but this simple recipe has been a game-changer. So much so that Michelle and I included it in some of our meal plans. We both make Overnight Oats regularly, and hope you decide to make it a staple in your home, too! And thank you Lively Days for doing this awesome video!
Overnight Oats - YouTube
Ingredients
  • 1 cup old-fashioned oats
  • 1 cup plant-based milk
  • 1/2 cup of chopped fruit (your choice)
  • 2-3 tablespoons of nuts or seeds (your choice)
Method
Step 1

In a container, glass, or mason jar, add oats, fruit, seeds, and milk.

Step 2

Cover with lid, saran wrap, or aluminum foil, and refrigerate overnight (or for 3+ hours).

Step 3

When you wake up, mix and enjoy chilled! No cooking or heating necessary—the oats “cook” themselves overnight.

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Looking for plant-based snack options? Look no further! Michelle Cehn and I worked hard on developing budget-friendly recipes and putting together a really beautiful e-book of snack recipes to satisfy all your cravings in-between meals. You can pick up a copy here and get started this weekend! Ingredients
  • 1 cup of dry oats
  • ½ cup of creamy peanut butter (not the kind where the oil separates)
  • ¼ cup of raisins
Method
Step 1

In a large bowl, add oats, peanut butter, and raisins. Using your hands, mix together thoroughly.

Step 2

Still using your hands, roll into small balls about the size of a tablespoon.

Step 3

Place onto a baking sheet and freeze for 30 minutes.

Step 4

Eat immediately or store in a tupperware or plastic bag in your refrigerator.

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How to Make Plant-Based Nacho Cheese - YouTube
This AMAZING Nacho Cheese recipe is from my book, The Super Easy Vegan Slow Cooker Cookbook!  You can add it to tacos, burritos, use it as a mac n cheese sauce -- the possibilities are endless! Thank you to Lively Days for bringing this video to life. Ingredients
  • 2 cups peeled chopped russet potatoes
  • 1 cup chopped carrots
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 cup salsa
Method
Step 1

Boil the potatoes and carrots until soft, about 10 minutes. Drain water.

Step 2

Put softened potatoes, carrots, water, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and salsa in a blender. Blend until completely smooth.

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