Vegan-Friendly BBQ Eats

Today's guest post comes from Lisa from The Vegan Pact. Vegan cooking from scratch is Lisa’s passion, and creating organic, animal-free meals without processed food is what her life revolves around. Here on The EE, Lisa is sharing some of her favorite, vegan-friendly BBQ eats. Enjoy!

Artichoke Spinach Cauliflower Bean Burger

When you think of summer BBQs, healthy vegan meals probably aren’t the first type of dishes you think of. Your mind probably gravitates towards hot dogs, cheeseburgers, heavy pasta salads, and beer, of course.

But eating plant-based at all the cookouts you'll be attending this season is easier than you think. There are lots of delicious, satisfying dishes you can serve that will give any of their unhealthy counterparts a run for their money. All those nostalgic summer staples you grew up with - like potato salad, stacked burgers, and cheesecake - are surprisingly even better when made vegan! And yes, you can still have the beer. :) 

Check out these fabulous summer dishes that are completely animal-free. AND good for your bikini body!

• Sweet Potato Cilantro Salad with Ancho Chile Dressing from The Vegan Pact
• BBQ Hassleback Tofu from Healthy. Happy. Life.
• Grill-able Artichoke Spinach Cauliflower Burger from Vegan Richa
• Jackfruit BBQ “Pulled Pork” Sliders with Carolina Slaw from Cooking with Luv
• Bourbon Maple Slow Cooker Baked Beans from Averie Cooks
• Eggplant Sausage “Hot Dogs” from The Chubby Vegetarian
• Creamy Greek Pasta Salad from Produce on Parade
• Tofu “Feta” Watermelon Salad from Peaceful Dumplings
• Raw Vegan ‘Smores from This Rawesome Vegan Life
• Red, White & Blue Raw Cheesecake from Free People

What's your favorite dish to make for a BBQ?

Travel Tuesday: Must-See Vegetarian Eateries in Texas

Hello, Economical Eater readers! My name is Lizz from Lizz Delicious and I was asked by Michelle to share with you some of my favorite places to eat in Texas - in case you're traveling there this summer, or have plans to travel there in the future. I’ve lived in Texas since 2009 and have traveled throughout the state enjoying the dishes I find at the vegetarian and veg-friendly restaurants located here.

To most people, Texas does not conjure up images of a vegetarian paradise. In reality, though, all of the state’s major cities feature vegetarian and vegan restaurants, cafes, and pop-ups that travelers shouldn’t miss!

Austin:
The capital city is arguably the most vegan-friendly one in the state. In fact, PETA awarded it the status of most vegan-friendly in the nation during 2013. Whether you’re in the mood for a good burger, healthy plate of veg, dairy-free ice cream, or an indulgent dessert, you are bound to find what you’re craving in Austin.

Tofu Enchiladas from Mother's Café in Austin

Let’s start at Mother’s Cafe and Garden. A staple of the vegetarian community, Mother’s has been open for decades. Their extensive menu frequently leaves me overwhelmed! Everything tastes fresh and healthy, from their Portobello Sandwich to their Bueno Burger to their Tofu Enchiladas. Got a sweet tooth? Don’t miss out on a slice of their vegan chocolate cake or peanut butter pie. Mother’s also offers weekend brunch specials!

Then, there’s Counter Culture. Specializing in vegan comfort food, Counter Culture used to be a food truck. They established their brick and mortar in 2012 and haven’t looked back! What’s on the menu? How about some vegan Mac ‘N Cheese or a slice of Lentil Loaf? You can also get a Philly Seitan, Jackfruit BBQ, or a Tempeh Reuben Sandwich, if you’d prefer.

For something special, don’t miss Capital City Bakery, whose legendary vegan cheesecake is the best I’ve ever had. They have a rotating cupcake menu and also make other sweets and savories like Texas kolaches, ice cream sandwiches (made with local vegan ice cream), and shortbread-style frosted sugar cookies.

Dallas:
Home of the Texas State Veggie Fair which takes place every October, Dallas is another great city for vegetarians! There is also a lot to do there. For starters, you can visit one of many museums like the Dallas Museum of Art or the Frontiers of Flight Museum. If you're more of an outdoors person, the Cedar Ridge Preserve or the Trinity River Audubon Center may be right up your alley.

When you've had enough fun that it's finally time to eat, make sure you get over to the Spiral Diner. The vegan eatery specializes in diner fare like coffee and all-day breakfast as well as substantial salads, big honkin' sandwiches, and BEER! Get a Philly Cheesteak, you know you want to. They literally have the biggest vegan menu I've ever seen.

For something a bit more exotic, try the Cosmic Cafe. Their vegetarian restaurant is full of Indian flavors and flair. Vegan items are labeled and most regular items can be made vegan upon request. They have wonderful outdoor seating, shaded on a cozy covered porch. The food, atmosphere, and staff are welcoming.

San Antonio:
Living in Austin enables me to visit San Antonio quite a bit. It’s approximately an hour and thirty minutes from Austin and, despite its proximity, is incredibly different than Texas’s capital city. It is much more catered to tourism with attractions like the Alamo and the River Walk, a man-made canal system lined with shops and restaurants. It is also home to some of Texas’s best vegetarian restaurants!

Portobello Steak from Green Vegetarian Cuisine in San Antonio

Green Vegetarian Cuisine has been my favorite vegetarian sit-down restaurant since moving to Texas in 2009. They have since grown to having three locations, one in Houston, and an off-shoot restaurant called Earth Burger, a fast-food joint that’s 100% veg. The menu at Green is diverse. You can find Italian, Mexican, traditional American, and Asian items. All of their desserts are vegan, including their soft serve which has rotating flavors. It’s the best vegan ice cream I’ve had! If you can’t decide on something, try the Italian Enchiladas or the Chopped BBQ Sandwich. Those are my favorites.

Gluten-free folks and vegans alike will want to visit Vegeria, too. They are San Antonio’s only 100% gluten-free, vegan restaurant specializing in Mexican and Tex-Mex dishes. The flavors are wonderful, portions are huge, and the price is right. If you can’t make up your mind, just go with the daily Rosalie Special. Make sure you get something from the bakery case, too.

If you’re looking for places to eat closer to the River Walk, Juice Central and Senor Veggie are excellent options. The first is a juice bar with vegan ingredients like non-dairy milks and protein powders. Salads are available to-go, too. Meanwhile, Senor Veggie is a vegan restaurant with a diverse menu, but all with a Mexican flair. For instance, they have Lentil Texican Chili and Rustic Italian Polenta! Both are in walking distance of the River Walk. Depending on where you are, your walk may be 15-20 minutes.

Houston:
The largest city in Texas just so happens to have the most vegetarian restaurants, too. The vast majority of eateries are Chinese, Vietnamese, and Indian. They are located throughout the city as well, so you are bound to find something nearby.

The Pepper Tree is a Chinese vegan restaurant that has menu items and a buffet. They also offer a gluten-free menu.

If you’d like something a little more light-hearted, try Monster PBJ, a vegetarian food truck specializing in crazy peanut butter sandwiches.

For traditional American fare, stop by the Garden Kitchen, owned and operated by Dr. Baxter Montgomery, a physician who advocates eating a plant-based diet for health.

Houston has some amazing tourist attractions, too. If you’re looking for budget-friendly adventures, the Houston Arboretum and Discovery Center is free to the public. And dogs are welcome! With a reservation you can also enjoy a 90-minute guided boat tour of Port Houston at no charge. Who wouldn’t want to photograph the Houston skyline from the water??

If you’d like more restaurant recommendations for vegetarian and veg-friendly restaurants, feel free to visit the Lizz Delicious blog. Thanks, Michelle, for letting me share some of my favorite eateries with your readers!

Watermelon Jalapeño Mojito

Hi, Everyone! My name is Sues and I blog over at We are not Martha, another Boston-area food blog. I’ve been reading Michelle’s blog for I honestly can’t even remember how long… But it’s definitely been many, many years! She’s always been very high up on my favorites list for lots of reasons, but for a couple very specific ones: a) She whips up so many awesome cocktails and b) She loves adding spice to dishes and especially to her cocktails. Basically, we have lots in common.

So, when Michelle asked me to guest post on Economical Eater while she’s on a glorious vacation in Iceland, I didn’t have to think twice to know that I’d say yes and to know precisely what I’d be posting about: a cocktail with a kick.

On my blog, I generally give step-by-step photos of my recipes so that you can easily follow along (unless I’m feeling super lazy or the light in my kitchen just isn’t working out!), so I figured I’d do the same here. This is a pretty simple recipe, but it packs a glorious summer punch.

Watermelon Jalapeño Mojito (makes 2 drinks):
-3 oz. jalapeno simple syrup (see recipe below)
-About 30 mint leaves
-2 T lime juice
-1 C watermelon puree
-3 oz. light rum
-Soda water

Jalapeno Simple Syrup:
-1/2 C sugar
-3/4 C water
-1 jalapeño, sliced

Start by making the simple syrup. In a medium size saucepan, bring water, sugar, and sliced jalapeños to a boil. Then, lower heat and let mixture simmer for about 5 minutes, until sugar is dissolved and mixture has thickened a bit.

Remove from heat and strain the mixture into a heat-proof bowl or glass.

Put in the fridge until syrup is completely cooled.

You can make the simple syrup well in advance if you want; just keep it in the fridge! I always have at least a couple different flavors of simple syrup in my fridge. It’s kind of an addiction.

Once cooled, you can build your cocktail. Divide the mint leaves and lime juice into two glasses and muddle together.

To make your watermelon purée, simply put your watermelon in a blender and blend until smooth.

Put ice in the glasses and then pour 1/2 cup watermelon puree into each glass, along with the simple syrup and rum. Top off with soda water.

I highly recommend garnishing your glasses with watermelon, lime, and some more mint.

When I said this was a cocktail with a kick I was absolutely not kidding. That jalapeño syrup is serious stuff and I guess I should recommend removing the seeds from the jalapeño slices you use in the syrup if you’re not totally into that sort of thing.

But, I hope if you’re reading Michelle’s blog, that that means you are. At least a little bit.

Mojitos are pretty much everywhere these days, but you don’t see too many takes on them. I guess that’s because they’re pretty awesome as is. But why wouldn’t you want to add watermelon and jalapeño to a mojito? You do; trust me, you do.

This is one of my new favorites for summer because it’s perfectly refreshing and super smooth, but with one big kick.

My recipe only makes two cocktails, but I think you’d be smart to triple or quadruple the recipe and make a whole big pitcher. You could even make a pitcher and then prepare the mint in glasses separately for maximum freshness.

Pool party, anyone? I mean, even if it’s summer storming outside, I’m perfectly OK sipping on this inside on the couch.

Happy summer, everyone! Thank you SO much to Michelle for letting me guest post here on The Economical Eater. I hope she’s having an absolute blast on vacation and I can’t wait to see what she sipped on in Iceland when she comes home!

Do you like a little bit of spice in your summer cocktails?

[Sues of We are not Martha]

It's Not Too Late to be Local: Fresh Ingredients for Your Thanksgiving Feast

Hey guys! Today, we have a Thanksgiving-friendly guest post from Trisha Jefford. Trisha is a local food enthusiast, caterer, and mother. When not testing new recipes on her daughters, Trisha occasionally writes for the site EZ Cater. 

The panic sets in as quickly as the first frost: you forgot to harvest enough beans to blanch and freeze for your homemade green bean casserole. You know that when the pilgrims ate local on Thanksgiving, they probably didn’t have fried onions. It may be difficult for your mother to imagine, but the “traditional” Thanksgiving menu has shifted with the times. It may be too late for beans from your garden, but fall’s bounty provides a wealth of locally sourced holiday options.

A Word on Planning
Is your cousin's boyfriend a vegetarian?  Can your aunt not digest gluten? These are things that you should know as soon as possible in order to pick recipes that align with your guests' dietary needs. I like to know these things at least a month in advance, but if you're hiring a local caterer or joining a Thanksgiving CSA, you may want to know if you should go for the turkey or the veggie loaf a little sooner than Halloween.

Of course, there are ingredients you can prepare months in advance, such as zucchini bread and green beans. Shredded zucchini keeps in the freezer, and canned tomatoes can add flavor to any grain-driven side dish. For a real treat, consider renting a cider press: apples are in season well into the fall. For more information on what else is in season in your neighborhood, this site will lead you to your state's seasonal produce guide.

Heritage Turkey, Heirloom Vegetarians 

Most omnivores know that the ubiquitous white, broad-breasted turkey is often dry and flavorless, but many don't know that these birds travel further to your feast than your average guest. Luckily, multiple breeds of heritage turkeys are being bred across the country, and while smaller on average, they are also moister and boast a richer flavor. Often local food co-ops can connect you with a breeder. The bird will cost more per pound, but the decreased carbon footprint makes the bird worth the price. 

If you're going turkey-free, there are a number of vegetarian main course options that can be made local by substituting whatever beans or grains are grown in your region. Co-ops often have this information, or Local Harvest can help lead you in the right direction. 

Squash and Local Sweeteners 

Besides greens like kale and arugula that are available through autumn, squash and root veggies are also available for your local Thanksgiving feast. Squash and roots are slow to spoil, so you can buy them early without the worry that your organic carrots hail from California.

Pumpkin pie may be the most traditional dessert, but any squash can be made into pie filling with the right local sweetener. Honey is available wherever folks raise bees, and those in the northeast are blessed by proximity to maple syrup. If you're worried about local crust, simple flours can be made with local grains and a Vitamix. With the use of tools like this, putting multiple varieties of squash on the table may be the easiest way to succeed at hosting a local and delicious Thanksgiving. 

What's on your Thanksgiving menu this year?

Please note: all photos used in this post are stock photos.

Guest Post: Three 'Souper' Easy One-Pot Dishes

*Hey guys! Today, I'm featuring a guest post from my new Austin-to-Boston food swap buddy, Lizz! I'll be posting a recap of my first food swap experience soon, but for now, check out these awesome vegan soup recipes from Lizz.

Hello, Economical Eaters! My name is Lizz and I run a blog called lizz delicious. I began my blog in December just for fun. It occurred to me that sharing food and recipes with others was something that I enjoyed immensely. I also realized that my recipes tended to be different from those of other vegans. While I do, for special occasions, spend hours in the kitchen making delectable feasts, it's definitely not something I do everyday. And that's one of my many goals with my blog; encouraging everyone to make vegan food by exposing them to simple and yet delicious techniques.

I met Michelle through the Austin to Boston Food Swap and the two of us decided it would be fun to write a guest post for each others' blogs. I'm spending this month devoting my blog to posts about making vegan living easier for something called the Vegan Month of Food. I thought it only appropriate to share something similar with you. I've been vegan for a long time, but I am just as apt as the next workin' fool to want to be in and out of the kitchen after a long day at work. These three recipes are easy to make, provide leftovers, and are all very tasty. I hope you enjoy them!

Spinach and White Bean Soup

Yields: 4-6 servings
An easy to make brothy soup accented with the freshest of veggies. Low-calorie deliciousness.
-1 large shallot, peeled and finely diced
-1 or 2 large carrots, sliced thinly
-6 cups water
-2 cubes of Rapunzel's vegan bouillon with herbs
-1 14.5 oz. can of Great Northern beans, drained and rinsed
-1 cup pasta noodles (elbows, rotini, etc.)
-1/2 tsp. black pepper
-1/2 tsp. salt
-1 4 oz. bag of fresh and washed baby spinach leaves

Directions:
1.) Saute the shallot and carrot in a small amount of olive oil for a few minutes, until the shallot looks tender. Add the water, bouillon, beans, pasta, salt, and pepper. Bring to a boil, reduce heat, and let simmer for 10-15 minutes until the pasta is cooked.

2.) Add the spinach and heat through. Enjoy!

Lizz's Easy Vegan Chili

Yields: About 4 servings
Very hearty, very quick, you can fine tune this chili to your preferred level of spiciness. I use a local store-bought seasoning mix for my chili spice. It just makes things easier. Start by adding the amount that the seasoning mix recommends, then add additional mix until your desired heat is reached!
-1 green bell pepper, finely diced
-1 cup sweet yellow corn kernels
-1 package of vegetarian seasoning mix (or use this recipe)
-1 can of red kidney beans, drained and rinsed
-1 can of Italian diced tomatoes
-1 package of ground beef substitute
-1 cup tomato puree
-1 cup vegetable stock (or 1/2 Rapunzel's vegan bouillon cube in 1 cup water)

Directions:
1.) Put all of your ingredients in a pot, bring to a boil, and cook until veggies are tender.

Homemade Tomato Vegetable Soup

Homemade Tomato Vegetable Soup
Yields: Makes 8 1 1/2 cup servings

I made this lovely, warming soup for a holiday potluck last December. My co-workers loved it! Start by following the instructions. Taste halfway through and add salt, more pepper, or a green herb like basil or oregano as desired. I like it just the way it is!
-1 tbsp. Bragg's liquid aminos
-2 stalks of celery, finely diced
-1 onion, chopped (optional)
-1 16 oz. bag of frozen mixed vegetables (like Lima beans, green beans, carrots, and peas)
-1 cup frozen corn kernels
-2 Rapunzel's vegan bouillon cubes
-1/4 tsp. black pepper
-1 28 oz. can of crushed tomatoes
-8-10 cups water
-1 cup elbow or spiral noodles

Directions:
1.) A large pot is required for this recipe! If you aren't sure whether or not 8-10 cups of water will fit, begin by adding all of the other ingredients (except pasta) first, then pouring the water on top. You should have at least 1/2- to 3/4-inches of space between your liquid line and the top of the pot. This will help keep it from boiling over. 

2.) Bring it all to a boil (monitor closely!) and then reduce the heat so that it still bubbles but doesn't foam up and boil over without being supervised. I usually lower mine to medium high heat with the lid to the pot nicely ajar so that liquid can escape as it simmers. 

3.) Let bubble for 45 minutes, then add your noodles. Cook for another 8-10 minutes or until your pasta is cooked.

Thank you for reading! Happy cooking!

One Weekend Meal; Five Weekday Lunches

A Boston-based Marketing-Communications professional, Meghan is the writer of the blog Travel, Wine, and Dine, a site that encompasses “Food, wine, travel, and the everyday adventures of a 30-something Boston girl.” A love for food and travel have been prevalent since Meghan’s childhood and were only amplified when, during college, she lived in Ireland and traveled extensively throughout Europe. Multiple recent trips to Napa and Sonoma Valleys have spurred an increasing interest in all things wine, leading her to Boston University’s Wine Studies program. 

If you are like me and you love to eat, you don’t want to settle for a boring, expensive, or unhealthy lunch option during the week, whether at the office or at home. Early in my career, I really did not look forward to lunch time. Cafes and restaurants near most offices can be overpriced and often don’t offer the best choices. I ended up with soggy sandwiches or canned soups which were loaded with sodium and that “just out of a can” flavor.

Bringing my own lunch saves me about $50 a week, possibly more considering the lunch options near where I work. When I factor that out over the course of a year, taking a few weeks out for vacation; that makes over $2,000 in savings!

An easy one pot meal that I can use for a variety of lunches is three bean vegetarian chili. I start with a basic recipe like the one I posted on Plummelo, and then add in whatever I have. The more veggies, the better! Incorporating frozen veggies is a great way to get nutrient-rich, flash-frozen produce year round on the cheap, and they are a great addition to chili. Packed with nutritious, filling, and inexpensive ingredients, chili keeps well for days, can be made to the individual’s taste, and provides endless opportunities to create “new” meals with one base meal.

Monday:
Rice and Beans. Mix ½ cup brown rice with ½ cup chili. Add hot sauce, chopped raw onion, and chopped jalapenos if you are adventurous!

Tuesday:
Hot and cold salad - serve warmed chili atop a bed of shredded romaine lettuce, spinach, and shredded cheese. Make two servings, and save one for Wednesday.

Wednesday:
Mix a serving of Tuesday’s salad with 1 tsp. plain yogurt, and ¼ chopped avocado. Roll into a whole wheat wrap/burrito shell.

Thursday:
Chili empanadas! Split a cup of chili into two ½ cup servings. I would suggest using a slotted spoon to move the chili so that the liquid is as drained out as possible. Roll out store bought pie dough or puff pastry dough into large squares. Scoop chili into the middle of each square, fold dough, and seal around the edges using a fork to press down and create a decorative edge. Bake according to dough package directions or until golden.

Friday:
You made it! Hopefully the variations using your Sunday chili have kept you satisfied and happy with your lunch. For Friday, mix a cup of chili with 2 cups of vegetable or chicken broth. Adding liquid will thin out the chili into a lovely soup. You may want to add additional spices or hot sauce at this point, as the flavors may be diluted by the broth. You could also add leftover rice from Monday or small, cooked pasta to the dish. Soups are a great way to use up any random bits of pasta, bread, meat or beans you might have from other meals during the week!

It only takes a couple of hours and, most importantly, a little bit of creativity to stretch your dollar and on-hand ingredients to make five delicious meals for the week!

Local, Fancy Dinner Party for $15

Kim Bingham comes to the Economical Eater from her blog, Lighter and Local. She focuses on searching out and using local produce, meats, and products with a goal of simpe, better, eating.

It’s a catch-22. You want to share a meal with friends. You want it to be elegant, and you want to do it at home. You want to use the best of fresh, local ingredients you can come by. Let’s be honest here, you want to impress the guests as well.

This fall, you can throw a fancy, local, small dinner for four that surely looks difficult, but really isn’t too hard at all. The best part? It will only cost you about $15 to make.

Now, I’m assuming you have some staples in your kitchen - olive oil, Dijon mustard, balsamic vinegar, butter, flour, eggs, sugar and a couple of common spices. Those staples, they’re not included in the overall price. If you had to buy everything, I’d estimate this at about $25 for the entire meal. This meal was priced out, in season, in September at the local farmers’ market. If you do it out of season, things will cost more.

You’re serving a “Fall Harvest” dinner tonight. You menu includes the following:

-Pear and Carrot Salad with Maple-Cinnamon Vinaigrette
-Pumpkin Risotto
-Pear Calfouti

Here’s the rundown of what I paid for the ingredients I’m pricing into the meal:

At the farmers’ market:
Pears (5) - $2.75 for all five, from Farmer Dave’s in Dracut
Pumpkin (1 sugar) - $2.50, from Farmer Dave’s in Dracut
Carrots (1 bunch) - $3, from Heron Pond Farm in N.H.
White Onion (1) - $0.50, from Heron Pond Farm in N.H.
Garlic (1 head) - $0.75, from Middle Earth Farm in Amesbury

At the grocery store:
Arborio Rice - $2.50 for a box, we’re only using a cup, so $1.25

Chicken Broth (low sodium) - $0.75
Parmesan Cheese, fresh - $1.50 (we’re only using a ¼ cup)

Maple Syrup - $3 for a small bottle (we’re only using a ¼ cup)

Your prices could differ from mine once you get it together. All of it will range between $15 and $30. The recipes require a little work, but are elegant without being complicated. You’ll get plenty of “ooh’s and ahh’s” for a lot less than if you went out for the evening!

First Course: Pear and Carrot Salad with Maple-Cinnamon Vinaigrette 
(A combo of Giada’s Shaved Carrot and Pear Salad with Curry Vinaigrette and Choosing Raw’s Maple-Cinnamon Vinaigrette) 

Pear and Carrot Salad with Maple-Cinnamon Vinaigrette 
Yields: 4 servings

Salad:
-1 bunch carrots (about 6), peeled
-2 large pears, peeled, seeded, quartered

Directions: Using a vegetable peeler, cut carrots into ribbons for salad. Take pears, slice into thin slices, put both into a bowl and set aside.

Maple-Cinnamon Vinaigrette:
-½ cup olive oil
-2-3 tablespoons balsamic vinegar
-¼ cup maple syrup
-1 teaspoon cinnamon
-2 tablespoons Dijon mustard
-3 tablespoons mustard
-¼ teaspoon salt
-Pepper to taste

Directions: Combine all ingredients in a food processor (or you can mix by hand), and pulse until dressing is emulsified. Toss carrots and salad with dressing.

Main Course: Pumpkin Risotto 

Pumpkin Risotto
Yields: 4 servings

-2 1/2 tablespoons butter
-3/4 cup sweet onion, chopped
-1 cup Arborio Rice
-2 cloves garlic, minced
-2 cups chicken broth, plus 1 cup water
-1/2 pumpkin, roasted
-1/8 teaspoon of sea or kosher salt
-1/8 teaspoon of pepper
-Dash ground nutmeg
-Dash ground cloves
-Dash ground ginger
-1/4 cup freshly grated Parmesan cheese
-Fresh sage leaves for garnish (optional)

Directions: In a large dutch oven over medium heat, melt the butter. Add chopped onion, and cook until tender. While the onion is cooking, heat chicken broth and water in a separate saucepan. You want it warm to hot, but not simmering. When onion is tender, add rice and cook until translucent. At this point, add the garlic and cook 30 seconds until fragrant.

Now, start adding the warm broth to the rice, 1/2 a cup at a time, stirring constantly until the liquid is absorbed. Keep adding broth mixture, 1/2 a cup at a time until rice is al dente. That's very important; you don't want it to get mushy. Once the desired consistency is reached, add pumpkin, add salt, pepper and other spices. Stir in the Parmesan cheese.

Spoon into bowls, garnish with a tad more Parmesan cheese and fresh sage leaves. (While the sage is optional, it does add a great level of flavor to the dish).

Dessert: Pear Calfouti 

Pear Calfouti 
Yields: 4 servings
From: Heather Zorzini of Suite 101 

-3 eggs
-1 cup milk
-2 teaspoon vanilla
-2/3 cup all-purpose flour
-½ cup granulated sugar
-¼ teaspoon nutmeg
-¼ teaspoon cinnamon
-Pinch of salt
-Butter, to grease baking dish
-3 ripe, but firm, pears
-1 tablespoon fresh lemon juice

Directions: Wash pears; peel, seed and chop them. Preheat oven to 350 degrees. Crack eggs into a bowl; beat until foamy with a hand-mixer. Add milk, vanilla, flour, sugar, nutmeg, cinnamon, pinch of salt, and beat until smooth. Pour batter into buttered 9-inch pie pan. Scatter pear pieces over batter. Bake 45-50 minutes until golden on top. Allow to cool 10 minutes before serving.

Guest post: how to survive being married and hungry

Hey guys! I have a special treat for you today: A guest post from my newly married cousin, Catherine. Catherine has been my fellow foodie in life since we were babies, and she has recently become accustomed to the lifestyle of an economical eater, after paying for a wedding and saving for a future. I’m confident you will find her tips useful for saving some dough, especially if you can relate to being a hungry newlywed.

Take it from me: being newly married, trying to get back on our feet from the wedding, the holidays and paying bills, my husband and I have had to adjust to a lifestyle of bargain shopping and cheap eats! We are a couple who loves to eat, but doesn’t like to spend a lot of money. We are home-bodies, who like the taste of home cooked meals, so we usually try to find good deals right at the grocery store. In order to avoid wasting food, we also try to incorporate ingredients that we already have in the fridge, without completely compromising the quality of the meal. Even making a simple pizza at home saves us a few dollars every week, which adds up over time.

For those of you who are newly married, or could simply use some less expensive meal ideas during the week, here are some of our go-to meals when the wallet is thin:

Baked Pork Chop Dinner

1 package thinly sliced pork chops, $3.99

1 bag bread crumbs, $1.00 (1 package will give you at least three meals)

1 sweet potato, $0.89

1 can green beans, $0.80

1 egg—already had in the fridge

Sometimes a little garlic is added to the pork to add flavor

Dip the pork into a little bit of egg, then cover with bread crumbs. Cook in the oven for 20-25 min (baking keeps them a little more juicy), and then serve with veggie’s on the side.

Cheese Burger on Toast

1 package of ground beef – $2.69 (it’s cheaper to make your own patties)

Toast – bread had at home already, versus buying a $3-4 package of hamburger buns

Cheese - had at home already

Since it's winter, we cook the hamburg patties right on the skillet and then just serve between two pieces of toast with a little mustard and ketchup, have a pickle and a handful of chips on the side, and you have one easy and cheap hamburger.

Homemade Pizza

1 package wheat dough

1 package Market Basket pizza cheese

1 can pizza sauce

If you have any veggies or olives laying around the house, you can throw those on too

Use a little flour and work the dough until it forms a nice circle shape. Please on greased pizza pan or cookie sheet. Cover with sauce (usually the can lasts us two pizzas), then cheese and any additional toppings.

These are just some of the simple meals we like to make when we are in a hurry and on a budget! Any of these meals can be more creative - my husband has a simple palate, so we try to keep our meals pretty uncomplicated.