• Becky Berberich

Orange Cauliflower, Cream Sauce from heaven, and Trying to Budget


And heeeeeere we go! I got paid yesterday which is usually my signal to head out shopping and pretend like the money that's in my bank account is there forever. I'm going to be honest. So far I have spent $24.01 of my $25 dollars so the next week might be rough. What is more rough is that I'm going to camp this weekend and everyone has to bring groceries and so I'm trying to fit my groceries AND a ton of communal groceries into my budget.

To help in my effort, I downloaded an app called Spending Tracker (or something like that. The icon is a wallet with money coming out the top) to put in my $200 per pay period I'm trying to live off of. So far this is how goes it:

Groceries: $24.01

Fuel: $21.55

Flex: $15.25 (I bought one bottle of alcohol and now am over by $5.25... )

Cats: $10.49 (this includes all the food they need and leaves me with enough left over to get the nice litter their fancy pants need to not pee on my couch)

In addition, I made some Amazing meals in the last two days!

Meal 1: Orange Cauliflower​


This stuff is SO GOOD. I have another recipe up for something similar but let me tell you the trick that I really needed to take this to the next level by giving you what I'll call a 'mini' recipe.

- Preheat oven to 375. Break head of cauliflower into bite sized pieces.

- In a freezer bag, combine equal parts flour and water with a little corn starch. Add any seasonings you want (I did garlic powder and Korean spice) and squish bag until you have a batter about the consistency of pancake batter.

- Add in cauliflower pieces and shake shake shake!

- Lay on a cookie sheet with room between pieces and bake for 10 minutes. Flip and bake 10 more minutes.

- Take out and coat with desired sauce. And re-bake for 8 more minutes.

That's the trick I was missing. I was saucing after and was annoyed that it wasn't how I wanted it. When I took the cauliflower out, let the sauce soak into the pieces and then re-baked it it recrisped a fair amount, and the sauce became sticky and perfect. I imagine with something less sugar based like a buffalo it would become even more crisp. Either way it was stellar *chef's kiss*

Meal 2: Pasta and Peas with White Sauce

Admittedly I should say 'cheese' sauce because that's what it's there to imitate and it's not bechamel sauce but let's move past it.


I adapted this sauce from another blog and after making just a few tweeks I was pumped at how it turned out. My boyfriend, who can be very critical of vegan food made to be other food, actually loved this sauce. I don't want to call it cheese sauce because it's not. It does a great job taking the place of a mac and cheese sauce but I get that it's not cheese. Below I will give you the sauce recipe. Then you can add it to your favorite pastas with peas, or mushrooms, or sausage, or whatever you want. It's great!


White Sauce

Ingredients:

- 2/3 cup of cashews (soaked for a few hours if you don't have a powerful blender)

- 1/4 cup nutritional yeast

- 1 cup pealed and cubed potato

- 1 carrot, chopped into equal pieces

- 1 medium onion, rough chopped

- 1/2 cup reduced fat coconut milk

- Salt to taste


Instructions:

Step 1: Bring a pot of water to a boil and throw in all veggies. Allow to boil for 10 minutes or until all are soft. Remove with a slotted spoon and put into a blender and add in 1 cup of water from the veggies.

Step 2: Add remaining ingredients and blend until smooth.

Nutritional Information: Serving size 1/6 of recipe (roughly 1/2 - 2/3 of a cup). Calories 131, Fat 7.5 g, Fiber 2.1 g, Protein 4.2 g, Carbohydrates 13.4 g

All the ingredients for these were things I had around my house. It's amazing what you can do with a little ingenuity! I am now headed off to the Poconos but am excited to continue my journey of healthy, cheep living! Happy eating!


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