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Cheap Vegan Left Over Revival Guide to Last Night´s Chinese Food
Have you ever looked at your left over Chinese and just thought, ¨hmm don´t really want to eat this…¨ You probably eat it anyway, but nothing is as good as the fresh Lo Mein you had the night before. But lucky for us there are ways to revive your left overs to the point that they seem like a brand new meal.
Since we are dealing with vegan Chinese food, it´s safe to say the main ingredients of your meal are vegetables and rice (maybe noodles if they´re egg free). So what you´re looking at for Chinese food on day 2 is a stir fry that can bring some pizazz back to your grease soaked brocoli.
The biggest challenge with these left overs is that Chinese food seems to double in moisture overnight to a point where all of the vegetables have all sort of turned the same color… I´m going to try to help you make this appetizing!
Make some extra brown rice. This will help soak up the flavor and give us a base of our meal. You might even have some left over with your main dish.
Get a pan hot and throw on some onions, ginger, and garlic. This combo can accomodate sweet, spicy, or soy saucy tastes.
Next, add the left overs to your pan. Try to simmer off some of the excess water. 
Then we add any fresh veggies that match what was already in the dish. Some staples of most vegan chinese food dishes are cabbage, cashews, brocoli, tofu, carrots, and peas. These are pretty safe places to start.
You´ll need to add some flavor so your fresh ingredients match your left overs, so make sure everything is soaked pretty well. To do this, try to mimic whatever sauce was on there before.SALTY: Hoisin, Teriaki, Soy, even salt or vegetable brothSWEET: Add some fruit like pineapple or orange juice SWEET AND SOUR: try a pineapple, soy sauce and vinegar combo* IF YOU LIKE SPICE: Add some red pepper flakes or sriracha **NOTE: Adding a bad sauce to your stir fry is guaranteed to ruin your meal. Make sure that if you´re experimenting do so in a separate bowl. Then, dip a vegetable from the original left over to taste if it compliments your dish the way you intended. Always add sauces slowly, there´s nothing worse than too much of a good thing.AFRAID OF SCREWING UP THE FLAVOR? If you aren´t a wiz in the kitchen and you really just want to keep this simple, season with the free packets of soy and duck sauce you got with your meal. Maybe add a little red pepper if you´re feeling crazy. If you still seem to have gone a little too far justpour out some of the excess sauce, add some water, and sautee for an extra minute or 2. 
Add your Stirfry to the rice and enjoy your Chinese food´s 2nd life.

Cheap Vegan Left Over Revival Guide to Last Night´s Chinese Food

Have you ever looked at your left over Chinese and just thought, ¨hmm don´t really want to eat this…¨
You probably eat it anyway, but nothing is as good as the fresh Lo Mein you had the night before. But lucky for us there are ways to revive your left overs to the point that they seem like a brand new meal.

Since we are dealing with vegan Chinese food, it´s safe to say the main ingredients of your meal are vegetables and rice (maybe noodles if they´re egg free). So what you´re looking at for Chinese food on day 2 is a stir fry that can bring some pizazz back to your grease soaked brocoli.

The biggest challenge with these left overs is that Chinese food seems to double in moisture overnight to a point where all of the vegetables have all sort of turned the same color… I´m going to try to help you make this appetizing!

  1. Make some extra brown rice. This will help soak up the flavor and give us a base of our meal. You might even have some left over with your main dish.
  2. Get a pan hot and throw on some onions, ginger, and garlic. This combo can accomodate sweet, spicy, or soy saucy tastes.
  3. Next, add the left overs to your pan. Try to simmer off some of the excess water. 
  4. Then we add any fresh veggies that match what was already in the dish. Some staples of most vegan chinese food dishes are cabbage, cashews, brocoli, tofu, carrots, and peas. These are pretty safe places to start.
  5. You´ll need to add some flavor so your fresh ingredients match your left overs, so make sure everything is soaked pretty well. To do this, try to mimic whatever sauce was on there before.
    SALTY: Hoisin, Teriaki, Soy, even salt or vegetable broth
    SWEET: Add some fruit like pineapple or orange juice
    SWEET AND SOUR: try a pineapple, soy sauce and vinegar combo* 
    IF YOU LIKE SPICE: Add some red pepper flakes or sriracha 
    **NOTE: Adding a bad sauce to your stir fry is guaranteed to ruin your meal. Make sure that if you´re experimenting do so in a separate bowl. Then, dip a vegetable from the original left over to taste if it compliments your dish the way you intended. Always add sauces slowly, there´s nothing worse than too much of a good thing.
    AFRAID OF SCREWING UP THE FLAVOR?
     If you aren´t a wiz in the kitchen and you really just want to keep this simple, season with the free packets of soy and duck sauce you got with your meal. Maybe add a little red pepper if you´re feeling crazy. 
    If you still seem to have gone a little too far justpour out some of the excess sauce, add some water, and sautee for an extra minute or 2. 
  6. Add your Stirfry to the rice and enjoy your Chinese food´s 2nd life.
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The Best Greens for your Green: Cabbage
Here is the first of a new series of Cheap Vegan posts called "The Best Greens for your Green". These posts will highlight cheap produce and explain their health benefits, so you can learn what produce will get you the most bang for your buck. Additionally, each post will have an easy recipe at the end so you can try it out if you’re not much of a cook.
Cabbage
Price: 1 head = $1 - $2
Expiration: about 2 - 3 weeks (if not longer)
Servings: 1 head = 10 (1 cup) servingsBottom Line: costs about 10¢ - 20¢ a serving
HealthCabbage is a member of the cruciferous vegetable family. Cruciferous vegetables usually resemble flowers and include cabbage, cauliflower, broccoli, cress, bok choy, and similar leafy green vegetables. Cruciferous vegetables have been linked to cancer prevention, especially when steamed for a short period of time. Cruciferous vegetables like cabbage should be incorporated in to your diet about 4-5 times a week in 1-2 cup servings. Since cabbage cooks down so much, 1 to 2 cups is a very easy serving size to meet, and one head can make multiple servings.
Cabbage is also a good source of Vitamin C, making it a great choice for soups.**Cabbage is also a cure for stomach ulcers! See response here.
CookingCabbage sometimes has a bad reputation of being boiled, smelly, and boring. But when prepared well, cabbage can be a wonderful addition to a salad, stir-fry, or soup. If you want to cook cabbage, slowly cooking it in a soup or lightly stir frying/steaming will give you a great flavor without the harsh boiled cabbage smell and taste. Cabbage is often used in Asian dishes like stir-fries and spring rolls and is also great for soups. Learn how to make easy homemade soups here and a recipe for a vegetable soup with cabbage here.
Raw cabbage is often used for salads and coleslaw. Coleslaw is an easy familiar way to eat cabbage, and luckily many coleslaw recipes don’t require mayo at all. The recipe below is an easy way to make a cheap vegan slaw to go with any sandwich or to eat on it’s own as a snack.
Coleslaw Recipe
1 head thin sliced cabbage
1 or 2 thin sliced carrots
1/2 diced red pepper
1/2 small white onion, thinly sliced
enough olive oil to lightly coat your veggies
squeeze of lemon juice
1 tsp sugar or agave
salt and pepper to taste
Prepare your vegetables. Mix ingredients together in a large bowl and leave to soak overnight. If you prefer, you can heat the non-vegetable ingredients first. That’s it.

The Best Greens for your Green: Cabbage

Here is the first of a new series of Cheap Vegan posts called "The Best Greens for your Green". These posts will highlight cheap produce and explain their health benefits, so you can learn what produce will get you the most bang for your buck. Additionally, each post will have an easy recipe at the end so you can try it out if you’re not much of a cook.

Cabbage

  • Price: 1 head = $1 - $2
  • Expiration: about 2 - 3 weeks (if not longer)
  • Servings: 1 head = 10 (1 cup) servings
    Bottom Line: costs about 10¢ - 20¢ a serving

Health
Cabbage is a member of the cruciferous vegetable family. Cruciferous vegetables usually resemble flowers and include cabbage, cauliflower, broccoli, cress, bok choy, and similar leafy green vegetables. Cruciferous vegetables have been linked to cancer prevention, especially when steamed for a short period of time. Cruciferous vegetables like cabbage should be incorporated in to your diet about 4-5 times a week in 1-2 cup servings. Since cabbage cooks down so much, 1 to 2 cups is a very easy serving size to meet, and one head can make multiple servings.

Cabbage is also a good source of Vitamin C, making it a great choice for soups.
**Cabbage is also a cure for stomach ulcers! See response here.

Cooking
Cabbage sometimes has a bad reputation of being boiled, smelly, and boring. But when prepared well, cabbage can be a wonderful addition to a salad, stir-fry, or soup.

If you want to cook cabbage, slowly cooking it in a soup or lightly stir frying/steaming will give you a great flavor without the harsh boiled cabbage smell and taste. Cabbage is often used in Asian dishes like stir-fries and spring rolls and is also great for soups. Learn how to make easy homemade soups here and a recipe for a vegetable soup with cabbage here.

Raw cabbage is often used for salads and coleslaw. Coleslaw is an easy familiar way to eat cabbage, and luckily many coleslaw recipes don’t require mayo at all.
The recipe below is an easy way to make a cheap vegan slaw to go with any sandwich or to eat on it’s own as a snack.

Coleslaw Recipe

  • 1 head thin sliced cabbage
  • 1 or 2 thin sliced carrots
  • 1/2 diced red pepper
  • 1/2 small white onion, thinly sliced
  • enough olive oil to lightly coat your veggies
  • squeeze of lemon juice
  • 1 tsp sugar or agave
  • salt and pepper to taste

Prepare your vegetables. Mix ingredients together in a large bowl and leave to soak overnight. If you prefer, you can heat the non-vegetable ingredients first. That’s it.

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Cheap and Simple Peanut Butter & Banana Breakfast Taco
Here’s a tasty and super Cheap Vegan breakfast idea that can make good use of the last slice.
The directions and ingredients are simple.
1 slice of (Ezekiel) bread
(Natural) Peanut Butter 
Banana
That’s it. Spread the peanut butter on the bread, put the banana in the middle, fold bread over banana. Grilling is optional, but highly recommended. This only costs about 75 cents to make at most and takes about 1 minute to make. I survived off of these sandwiches for a month when I was extra low on cash & living without a kitchen while interning in LA. The banana only cost about 15 cents, a loaf of bread is $3-$4, and peanut butter is about $3. This is a very good Cheap Vegan survival food and will make as many sandwiches as you have slices. Plus, it’s easy to carry and eat while you walk.
Bananas help lower blood pressure due to their ultra high potassium levels, 2 Tbsp of peanut butter has 8 grams of protein, and if you eat Ezekiel bread there are added benefits. Ezekiel bread is made of sprouted wheat. Allowing the wheat to begin the sprouting process unleashes enzymes. The bread is actually made of living sprouts making it more rich in nutrients. It’s easier to digest and only 60 - 80 calories depending on the type. Ezekiel bread has a very rich nutty flavor, I highly recommend trying it. (But be sure to check the frozen food isle, sometimes this bread is kept frozen in supermarkets.)
Here are a few ways to spice up this already awesome meal.
Sprinkle cinnamon on top - Even the smell of cinnamon is good for you! Catching whiffs of cinnamon stimulates brain function.
Add: Raisins, thin cut apple slices, strawberries, or dark chocolate chips
Put some granola on top of the peanut butter, gives you an added sweet crunch.
Dip in Apple Sauce. I think this is the best tip, dipping this ‘taco’ in some apple sauce is 100% perfection.

Cheap and Simple Peanut Butter & Banana Breakfast Taco

Here’s a tasty and super Cheap Vegan breakfast idea that can make good use of the last slice.

The directions and ingredients are simple.

  • 1 slice of (Ezekiel) bread
  • (Natural) Peanut Butter 
  • Banana

That’s it. Spread the peanut butter on the bread, put the banana in the middle, fold bread over banana. Grilling is optional, but highly recommended.
This only costs about 75 cents to make at most and takes about 1 minute to make.
I survived off of these sandwiches for a month when I was extra low on cash & living without a kitchen while interning in LA.
The banana only cost about 15 cents, a loaf of bread is $3-$4, and peanut butter is about $3. This is a very good Cheap Vegan survival food and will make as many sandwiches as you have slices. Plus, it’s easy to carry and eat while you walk.

Bananas help lower blood pressure due to their ultra high potassium levels, 2 Tbsp of peanut butter has 8 grams of protein, and if you eat Ezekiel bread there are added benefits.
Ezekiel bread is made of sprouted wheat. Allowing the wheat to begin the sprouting process unleashes enzymes. The bread is actually made of living sprouts making it more rich in nutrients. It’s easier to digest and only 60 - 80 calories depending on the type. Ezekiel bread has a very rich nutty flavor, I highly recommend trying it. (But be sure to check the frozen food isle, sometimes this bread is kept frozen in supermarkets.)

Here are a few ways to spice up this already awesome meal.

  • Sprinkle cinnamon on top - Even the smell of cinnamon is good for you! Catching whiffs of cinnamon stimulates brain function.
  • Add: Raisins, thin cut apple slices, strawberries, or dark chocolate chips
  • Put some granola on top of the peanut butter, gives you an added sweet crunch.
  • Dip in Apple Sauce. I think this is the best tip, dipping this ‘taco’ in some apple sauce is 100% perfection.
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The broke (but healthy) college student’s best friend.
Bulk size frozen vegetables, 5 and a half lbs retail for about $6.99. Needless to say 5+ pounds will get you and your room mates, and their friends, and their friends friends, through a meal or two. You can pick this big boy up at Costco, or a smaller version at any super market chain. Frozen vegetables are great because they are frozen when they are freshly cut and at the height of their nutritious value. They’re especially good for college students because they last a lot longer than fresh produce and you don’t need to deal with any prep time. Just throw them in the pan and start your stir fry.

The broke (but healthy) college student’s best friend.

Bulk size frozen vegetables, 5 and a half lbs retail for about $6.99. Needless to say 5+ pounds will get you and your room mates, and their friends, and their friends friends, through a meal or two. You can pick this big boy up at Costco, or a smaller version at any super market chain. Frozen vegetables are great because they are frozen when they are freshly cut and at the height of their nutritious value. They’re especially good for college students because they last a lot longer than fresh produce and you don’t need to deal with any prep time. Just throw them in the pan and start your stir fry.