LIVING ON 50 € A MONTH - Week 2 - EXTREME Grocery Budget Challenge - Vegan, Cheap and Low Waste скачать в хорошем качестве

LIVING ON 50 € A MONTH - Week 2 - EXTREME Grocery Budget Challenge - Vegan, Cheap and Low Waste

Happy New Year you lovely people! :) Toby and I ate leftovers for about a week after New Year's Eve, which is why the second part of the Challenge arrives just now. Nevertheless, I hope you are still with me as I try to make the most of a minimal budget and cashback programs to bring enough meals on the table for a whole week. :) Recipes: Lemon Potatoes with Tofu 500 g of potatoes, peeled, quartered 500 g of onions, peeled, quartered 400 g of tofu, pressed, torn in pieces 125 ml of lemon juice 125 ml of olive oil 1- 5 cloves of garlic, grated (up to your preference) salt and pepper to taste Mix the lemon juice, olive oil, garlic, salt and pepper. Toss the potatoes, onions and tofu into the mixture to coat, then put everything in an oven safe dish. Bake at 180 ° Celsius/ 350° Fahrenheit for as long as the veggies need to soak up most of the liquid and are soft (about an hour). Greek Beans 500-600 cooked white beans 2 big carrots, peeled and cut into big chunks 2 big onions, peeled and cut into big chunks 2-3 stalks of celery, washed and cut into big chunks 3-5 cloves of garlic, peeled Parsley, fresh 1 bottle of passata (around 700 ml) 125 ml of olive oil Salt, pepper, sugar Breadcrumbs Add the veggies to a food processor and blitz up. Add the beans, the veggies, the passata and olive oil to an oven safe dish. Add salt and pepper to taste and two tsp of sugar to everything and mix well. Bake in the oven at 180 ° Celsius/ 350° Fahrenheit for 45 minutes. Add breadcrumbs to the top and bake for another 30 minutes. Lemony Chickpea Soup https://rainbowplantlife.com/lemony-c... Time Stamps: 0:00 Intro 2:01 Shopping 6:03 Haul 9:27 Leftovers from Week 1 10:00 Pantry items 10:11 Breakfast 10:41 Meal 1 13:21 Meal 2 16:08 Meal 3 20:20 Final Thoughts 23:48 Health Update and Outro