Pinch pennies and eat well: recipes for the frugal vegan by C.E. Daitch by
Clare-Estelle Daitch, the People's Potato
2-3 Cloves of garlic
1 sprig of fresh parsley (optional)
1 small can chick peas
2-3 tablespoons tahinni (sesame seed spread)
1 teaspoon ground cumin
1/2 lemon squeezed
1/4 cup olive oil
salt and pepper to taste
In a food processor, blend the garlic and parsley (optional) first. Add the
remaining ingredients one by one, until the hummous is fully blended with a
creamy consistency. If you are concerned about fat, you can substitute some of
the oil with water, although this will give it less flavor. Serve with pita
bread, or on a sandwich with vegetables.
Miso Soup: (mmmm... a vegan soup for the mind, body and soul!)
3 or more cloves of minced garlic
1 teaspoon of minced ginger
1 small onion
1 tablespoon of sesame seed oil (optional)
2 tablespoons of tamari or soy sauce
1/2 pack of tofu, firm or soft
1 medium size carrot
6 fresh mushrooms
3 tablespoons of miso paste
1/2 a pepper (green or red)
4 cups of water or vegetable stock
noodles (optional)
any other veggies you have around
1-1/2 tablespoons of red wine vinegar

Mince garlic, ginger and onion. Place these ingredients in a pot with sesame
oil (if you don’t have sesame oil, substitute regular oil). Sauté on medium
high heat for 4 minutes. Add soy sauce, and if you are using firm tofu add it
now. Allow to sauté for a few more minutes.
Add the water or stock to the pot and bring to a boil
Once the water is hot, add chopped mushrooms, carrots, peppers, and
vegetables. Simmer until veggies are cooked (about 20 minutes)
If you are using soft tofu, add it when the veggies are cooked
In a small bowl or cup dissolve the miso in a bit of warm water.
Turn heat off and stir in the miso gently.
Add red wine vinegar a bit at a time, tasting to make sure it is not too
If you are using noodles, boil them separately and add them at the end.
Serve and enjoy! * never boil miso as it kills the beneficial bacteria

Poor Man's Depression Cake (taken from a 1930's cookbook)
1-1/2 cups flour
1 cup dry sugar
3 teaspoons of cocoa powder
1 teaspoon of baking soda
a pinch of salt
1 teaspoon natural vanilla extract
6 tablespoons vegetable oil
1/2 teaspoon vinegar
3/4 to 1 cup of water.
Mix together dry ingredients. Form three holes in the powder. In the first hole
add the vanilla. In the second add the oil. In the third add the vinegar. Slowly
stir in the water until the batter is thick and moist. Pour in a lightly oiled

9" tin. Bake at 350 degrees F for 30-35 minutes. Insert a toothpick. If it comes
out clean, your cake is ready.
Watch for more recipes in the upcoming People’s Potato cookbook, Vegan on a
Shoestring, to be published soon.

Cindy Sue

Oregon Grown and Raised

Ambition is that grit in the soul which creates disenchantment with the ordinary
and puts the dare into dreams.~


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