I’m trying to learn and lean more towards frugality since things have been getting too expensive and would love suggestions

What i like/aim to learn

  • anything simple that can be made with chickpea without adding too many of other stuff
  • overly time consuming to prepare i will avoid for now so i stay motivated to learn
  • willing to learn baking (prefetably if it goes well with flaxseeds/mashed banana or some other very accessible binding)

I want to keep it healthy so pairing legumes with grains/seeds/nuts (though nuts less accessible atm for me to overly rely on it)

  • GalaxyBrain [they/them]@hexbear.netEnglish
    2·
    1 month ago

    Fruits are nutritious in their own way. Fiber and food that contains a bunch of water that hits later as you digest is good. Bananas rock, im a big smoothie guy, frozen and fresh fruit and I use a vegan yogurt to thin it out. Fruit is tasty.

    For cukes, try pickling at home, you can just use normal white vinegar as long as you keep it in the fridge. Add some fresh dill, salt and a pinch of sugar, you got dill pickles forever, keep the brine and just replace the cucumber. You can sweeten for sweet pickles, add mustsrd for mustsrd pickles.

    I eat fried onions and mushrooms on a potato all the time. Baking a potato tskes a long time but is best, but just some mash with margarine and fried mushrooms and onions can be pretty dope. Mushroom gravy is super easy to make as well.

    • Klay [none/use name]@hexbear.netOPEnglish
      2·
      1 month ago

      i dont know how to make my own plantbased milk so i cant have yogurt since store bought is a bit out of reach for me, i will probably try kale smoothie once i learn how-to

      pickling sounds like something i may obsess over while learning it, thanks hex-crab-chapo coincidentally a while ago i was looking at canning marinating food, i suppose jars will come in handy for me to try to have plenty around

      now that you mention mushrooms i forgot to mention it but im also very fond of them

      all great ideas im making notes on it, thanks :)

      • GalaxyBrain [they/them]@hexbear.netEnglish
        2·
        1 month ago

        Canning is risky, once again, keep ot in the fridge and youre okay but I wouldnt risk open air storage on either. Not worth the risk. Marinating and pickling is super super fun. If you buy pickled stuff, you can save the brine and reuse as well. Ive used jalapeño brine to pickle onions many times. Infusing oils is hella easy as well. Just simmer some canola with whatever and strain and then you’ve got ready to go Marinating oil. And you can often use the stuff you simmered, like if you make garlic lil you end out with gsrlic confit as well.