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Healthful eating on a dime (all-vegan recipes from the NY Times)

nytimes.com | KAREN BARROW | 03/28/10

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Healthful cooking doesn't have to be expensive cooking. In this week's Recipes for Health series, Martha Rose Shulman provides five nutritious meals that won't break the bank.

To create these inexpensive meals, Ms. Shulman relies on pantry staples like pasta and rice, adding beans and peas for extra nutritional value. Vegetables like onions, cabbage and carrots are also great for those on a budget, are easy to find and can stay fresh in the refrigerator for an extended period, she explains. Here are five cost-conscious ways to eat healthfully.

Bean and Cabbage Soup: A simple but filling soup to warm you on the coldest day.

Pasta With Broccoli and Chickpeas: A bowl of this hearty pasta will fill you up on the cheap.

Spaghetti With Edamame, Parsley, Garlic and Olive Oil: Proof that economical can also be flavorful.

White Beans With Swiss Chard and Rice: A comforting stew that makes use of staple pantry items.

Black Bean Soup With Cumin and Tomatoes: A simplified version of a black bean soup from the Veracruz region of Mexico.

And for more inexpensive and nutritious recipes, visit the Recipes for Health pantry.

Read the whole story here.



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