One of our biggest strides this year has been in the “buying less processed food” department. This is an exciting development. If we learned anything when we were eating for $5 a day, it was that making things from scratch beats any coupon hands down. Look at our homemade soy milk. The numbers are in: we spend about 53¢ on a half gallon of plain organic soy milk compared to the $2.69 store bought containers. A little quick math:
($2.69 – $0.53) x 2.5 (average half gallon containers per week) X 52 (weeks in a year) = $280.80 annual savings
Just like that, we trimmed $280 from our annual grocery budget by making one grocery staple at home. The more things we start making ourselves, the more we save. Another big budget saver for us lately has been cooking big batches of beans in the pressure cooker every week instead of buying cans. Organic canned beans aren’t cheap. I haven’t done the math, but there are significant savings there. This is the financial benefits alone. We are also creating less garbage and eliminating weird chemical ingredients from our food and its packaging.
The next step is to keep trying new recipes for food made from scratch. We need to find recipes we like that are easy enough to work into our busy schedule. Yes, our time is valuable, but we’re not superheroes for spending an extra 15 minutes here and 30 minutes there in the kitchen. Or even an hour or two when you are multi-tasking a few recipes at a time and making double batches of them all to stock up the fridge and freezer.
A big budget item for vegetarians can be meat analogues. All those veggie burgers, nuggets, and sandwich slices are spendy. For our budget and our health, we try not to buy that stuff too often. It is processed food, and it is easy to fall into the trap of buying and eating it a lot when things get hectic.
When I came across Joanna Vaught’s seitan nugget recipe, I was intrigued. I’ve made my fair share of homemade seitan, veggie sausage and burgers before. Never nuggets! I loved the way she compared the nutritional values of different nuggets. Hers win! So I decided to test them out.
They were a huge hit with the whole family. We loved them. In all honesty, of course we prefer the texture and the junk-foodiness of some of the store bought veggie nuggets. We don’t allow ourselves to buy them very often, though, so homemade nuggets will be a welcome addition to our dinner schedule. The recipe really was faster than some of my other homemade seitan making experiments. I made two batches pretty quickly, and plan to make more soon to put in the freezer.