Vegans in Poverty - Cheap Tricks!

[colonyofcells]

I looked at a hispanic grocery store. 1 bunch of purslane (verdolaga) is about $1. Hispanic stores usually sell nopal cactus fresh, chopped (fresh) or in glass jar. Prices for dried hominy and canned hominy looked reasonable. Dried blue hominy seems to be a favorite ingredient for pozole. They sell fresh non organic corn tortilla and fresh masa with no preservatives and the only ingredients are corn and lime. Masa flour is cheaper and comes in white, yellow and blue. They also sell sweet potato, yam (dioscorea), cassava, jicama. The tuber ulluco is found in the frozen section. South america (andes) has lesser known and very colorful tubers called ulluco, oca and mashua. Unripe plantain can also be used as a staple food. Frozen fruit pulp are not too expensive: passion fruit, mamey, cherimoya, lucuma, guanabana, etc. Some frozen vegetables like okra. Pacaya is in glass bottle.

[roundcoconut]

Oh! I don't think anyone's mentioned the fact that if you want to make something last, split it up into portions, and then put the portions that are NOT intended for today's meal, into opaque containers, out of sight.

That may sound obvious, but if you're trying to get good mileage out of a batch of soup, then getting the batch split up into portions is essential. It is said that if you leave the pot on the stove, you are far more likely to go get a second bowl, whereas if you put the rest into two tupperwares labelled "friday lunch" and "saturday lunch", then the money you spent making today's soup does not last (and you overeat to boot!)

Have you considered stuff like that? Not just "how to make a batch of soup for cheap" but also, "how to get as many healthful meals out of a batch of soup" and thus stretch your dollar immensely!

[verde]

Oh! I don't think anyone's mentioned the fact that if you want to make something last, split it up into portions, and then put the portions that are NOT intended for today's meal, into opaque containers, out of sight.

That may sound obvious, but if you're trying to get good mileage out of a batch of soup, then getting the batch split up into portions is essential. It is said that if you leave the pot on the stove, you are far more likely to go get a second bowl, whereas if you put the rest into two tupperwares labelled "friday lunch" and "saturday lunch", then the money you spent making today's soup does not last (and you overeat to boot!)

Have you considered stuff like that? Not just "how to make a batch of soup for cheap" but also, "how to get as many healthful meals out of a batch of soup" and thus stretch your dollar immensely!

This is true but I think it's only easy to comply if you're eating enough during the day...otherwise it's pointless because you'll end up sabotaging yourself regardless of the container (after all you still know where the food is!

[colonyofcells]

Visited the nijiya japanese grocery. They sell hokto organic maitake, non organic fresh wood ear (kikurage) imported from china, salad cosmo organic mung sprout, organic bitter melon (goya). Some cheap frozen vegetables from china like garlic sprouts (garlic scapes). Konnyaku is not expensive.