The Neverending Cookbook #Food #Recipes #Frugal #Vegan

I was pleased to contribute a recipe, during the lockdown of 2020, to a cookbook spearheaded by Carolyn Ekins (Hyland) of The 1940s Experiment. Her website specializes in frugal cookery, specifically as influenced by war-time rationing. She had the brilliant idea of collecting recipes people were cooking during that first quarantine, using whatever they had on hand.

She’s now published the cookbook in electronic form, currently with fewer than fifty recipes, HOWEVER, she’ll add more as she has time, and the originally downloaded book can be updated. The book is free and the updates are free. How cool is that? Way, that’s how!

This is not one of the recipes, but it could be.

Cook potatoes and kale together until the potatoes are soft. Mash, adding vegan margarine and salt and pepper to taste. Meanwhile, cut rounds of polenta (or make blobs of grits) and fry on both sides in vegan margarine. I seasoned mine with Penzeys Seasoned Salt (formerly 4S), but you do you, Boo.

A WRITING PROMPT FROM ME TO YOU: Something that never ends.

MA

About

I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “The Neverending Cookbook #Food #Recipes #Frugal #Vegan

  1. Dan Antion

    June 7, 2022 at 12:24pm

    Did you mean to say, “Cook potatoes and any green leafy thing other than kale together until the potatoes are soft.”?

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      Marian Allen

      June 7, 2022 at 1:23pm

      LOL! I GUESS you could use spinach or cabbage, but I’m all about the kale. πŸ˜€

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  2. acflory

    June 12, 2022 at 8:21pm

    What a great idea! And sorry, kale’s not my thing either. πŸ˜‰ Btw, the Offspring learned how to make this amazing spinach pasta that turns out to be vegan. Blitz cooked spinach in a blender with just enough water to make the blender work. Add a pinch of salt and work in the plain flour [all purpose flour?] until the dough holds together but is still nice and soft. Let it stand for half an hour or so then roll out and cut into strips. Drop into boiling water [salt is optional] and skim when it floats to the surface.
    This particular recipe is supposed to go with a spicy Chinese dipping sauce but should work with any sauce you have. We love it and because there’s no egg involved it’s perfect for vegans too.

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      • acflory

        June 13, 2022 at 10:20pm

        it’s become an absolute favourite. If I find the energy, I’ll try to post the recipe of pasta and the dipping sauce one of these fine days. πŸ™‚

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          Marian Allen

          June 14, 2022 at 10:16am

          There’s so much good pasta out there, I’ve stopped making my own. Three cats are not conducive to hygienic noodle drying. The noodles you talk about are cooked fresh, though, so I might be able to manage that. lol

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          • acflory

            June 14, 2022 at 6:19pm

            Yes, these are fresh noodles – you cook them as soon as they’re cut. AND! The dough can be frozen. We discovered that by accident one day when I made too much and couldn’t bear throwing it out. Believe it or not, the frozen dough rolls out smoother than when it’s made fresh. The Offspring found the recipe on a Youtube video. A Chinese home cook posted it, with English sub-titles. lol

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              Marian Allen

              June 15, 2022 at 7:56am

              Does the Offspring remember the name of the channel? Sounds interesting!

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              • acflory

                June 15, 2022 at 6:48pm

                Unfortunately not. It was definitely home cooking though. I wonder if you could search on that?

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                  Marian Allen

                  June 16, 2022 at 10:54am

                  I tried, but there are just too many home cooking videos on YouTube, even Chinese noodles home cooking videos. SO. MANY. VIDEOS!

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                  • acflory

                    June 16, 2022 at 7:21pm

                    Gah…sorry. I’ll try and get the recipe, or at least my version of it, up soon.

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