Cooking On Pennies II: From "Vegan on the Cheap" by *Robin Robertson 🌞

*Note: These prices are from 2010. However, this stuff is still pretty cheap!


Linguine with Variations on a Pesto
less than $1.50 per serving


Makes 4 servings

Traditional pesto calls for fresh basil. Pesto lovers know that
buying basil can be expensive, so the best defense is to grow
your own—even in a pot on the windowsill. I grow lots of basil
in my summer garden so I can make enough pesto to freeze
in batches to get me through the winter. I have yet to find a
truly economical source for the classic pine nuts found in
pesto, so I usually substitute another nut in its place, with
delicious results. The optional nutritional yeast adds a salty-
cheesy flavor to the pesto.


3 garlic cloves
1⁄4 cup slivered almonds, lightly toasted
1⁄2 teaspoon salt
2 cups firmly packed fresh basil leaves
2 tablespoons nutritional yeast (optional)
2 teaspoons fresh lemon juice
Black pepper
1⁄4 cup olive oil
1 pound linguine

1 In a food processor, combine the garlic, almonds, and salt
and process until finely minced. Add the basil, yeast, if using,
lemon juice, and pepper to taste. Process to a paste. With the
machine running, stream in the oil until combined. Set aside.

2 In a large pot of boiling salted water, cook the linguine over
medium-high heat, stirring occasionally, until al dente, about
10 minutes. Drain, reserving about 1⁄2 cup of the cooking water,
and return the linguine to the pot.

Add as much of the pesto as desired and the reserved cooking
water and toss to coat. Serve hot with a few grindings of black
pepper.


From "Vegan on the Cheap";
https://www.goodreads.com/book/show/7576756-vegan-on-the-cheap


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Radiatore with Escarole and White Beans
less than $1.50 per serving

Makes 4 servings

To save pot-washing time, I use the same pot for all three
steps: Cook the greens, cook the pasta, then let the pasta
sit in the colander while you heat the oil in the same pot.
If escarole is unavailable, substitute curly endive (chicory)
or kale. Tender, quick-cooking greens such as spinach or
chard may also be used, but they just require a light
blanching before chopping for the recipe.

1 medium head escarole
1 pound radiatore or other bite-size pasta
3 tablespoons olive oil
3 garlic cloves, minced
1⁄4 to 1⁄2 teaspoon crushed red pepper
1 1⁄2 cups cooked or 1 (15.5-ounce) can white beans,
drained and rinsed
Salt and black pepper

1 In a large pot of boiling salted water, cook the escarole over
medium-high heat until tender, about 10 minutes. Drain well,
then coarsely chop and set aside.

2 In a large pot of boiling salted water, cook the radiatore over
medium-high heat, stirring occasionally until al dente, about
10 minutes. Drain well, drizzle with 1 tablespoon of the oil, and
toss to coat. Set aside.

3 In a large pot, heat the remaining 2 tablespoons oil over
medium heat. Add the garlic and cook until fragrant, 30 seconds.
Stir in the crushed red pepper, beans, and cooked escarole and
season with salt and black pepper to taste. Add the cooked pasta
and toss gently to combine and heat through. Add a few tablespoons
of water or a little more oil, if necessary, to coat the pasta. Add a
few more grinds of black pepper and serve hot.

From "Vegan on the Cheap";
https://www.goodreads.com/book/show/7576756-vegan-on-the-cheap


Thanks Robin! Yummy veggies.


https://robinrobertson.com/