summer scramble

Brunch was for lunch.

I made a seasonal tofu scramble, complete with summer yellow squash, Hungarian peppers, tomatoes, carrots and onions. I wanted some starch to accompany it -like home fries or hash browns - but, tonight's meal has potatoes. So I made a Home Fried Butternut Squash. The two squashes from opposite seasons complimented each other very well. The kids loved the scramble as well.

Two for two.

Cost Breakdown:

tofu, 2 :$4

vegetables: $3

spices, nutritional yeast: $1

butternut squash: $2

toast: $2

Total to feed a family of 5:

$12.00

zucchini and beans couscous with baby beet remoulade

My CSA box is brought on Fridays; among other things, I received amaranth greens, dill, baby beets and zucchini. As I was looking through Speed Vegan, trying to be inspired (I knew there would be no cookbook with a recipe using the exact ingredients I had), I came upon 'Zucchini and Red Beans.' That was enough for me.

I sauteed the zucchini with onions, started slow-sauteing garlic, put the baby beets in a pot of water and started Israel Couscous cooking. I made a remoulade sauce for the beets - simply veganaise, yogurt, capers, pickles, dill and parsley. I brought the whole thing together with some red beans and added the amaranth greens to the zucchini at the last moment. I topped the zucchini saute with the beets remoulade and that was it. 

While David and I enjoyed our meal very much, the kids decided it was too adult-y for them. David said the kids are being Veg-air-tarians. Get it? They are eating nothing but air.

Cost Breakdown:

zucchini: $3

amaranth: $3

beans: $2

beets: $2

couscous: $.50

garlic and onions: $1

remoulade: $2

Total to feed a family of 5 if they all ate:

$13.50

  

Zucchini and Beans Couscous Recipe