budgetsmartgirl

Archive for 2012|Yearly archive page

, ,

Earn Some Extra Income

In Ways to Earn Extra Money on February 22, 2012 at 2:17 pm

Whether you’re employed, unemployed, or like me freelance, these days, all of us need to make some extra money. So I thought I’d add a new feature to Budget Smart Girl and that’s ways to earn some extra cash.

Like everything else, always check out a company first, read the fine print, don’t sign up for anything you’re unsure about. Talk to people who are using the service, site, company or whatever. And never pay a company money. I think that defeats the whole purpose of trying to earn some extra cash. Another thing you can do is check them out at the Better Business Bureau.

Today I’m launching the new feature with a company that’s been on my radar for awhile. I haven’t used them yet and I say yet because I probably will. The company is called Fiverr www.fiverr.com. As well as selling services and items for $5 you can also be a buyer too.

Here is my interview with them and an interview with three of their actual users will follow on Friday.

Budget Smart Girl (BSG)-How did the idea come about and how long has Fiverr been around?

Fiverr (F)-Fiverr launched two years ago.

BSG-Tell us how Fiverr works and what we need to do to sign up?

F-Fiverr is a global marketplace for buying and selling services for as little as $5. The site is currently listing more than 500,000 jobs, or “gigs,” from all over the world, across several categories – from quirky gigs to essential office tasks. For sellers, signing up involves a quick registration and page set up.

BSG-Tell us about your new tiered seller’s plan you’ve launched on the site?

F-The level system opens benefits to sellers that are looking to the site as a primary source of income or way to expand their business. Fiverr rewards users for superior sales performance, customer service and positive community interaction by unlocking new sales tools – and the benefits keep getting better as users reach each new level.

BSG-Am I correct in saying that although you charge the customer $5 the seller gets $4?

F-Yes. Many sellers also offer upgrades for enhanced services.

BSG-Do you promote sellers or do you leave that up to the individual?

F-We reward users who have superior sales performance, customer service and positive community interaction by giving them additional sales tools. At each level, sellers gain access to increased selling and pricing options beyond the basic $5 service.

Here’s a brief outline of the levels:

Level 1 Sellers: Unlocks ability to sell multiple orders and service add-ons.

 Level 2 Sellers: Unlocks additional features designed to meet the needs of more advanced sellers. 

Top-Rated Sellers: Unlocks access to more extensive features than all previous levels, with highest earning opportunities.  

BSG-Any tips for buyers?

F-Fiverr has something for anyone, whether you’re looking to start a business or send a fun digital “Happy Birthday” to a loved one.

BSG-And how about sellers? Any tips for making more money on the site?

F-Customer service is key. Many of our users have repeat customers and customers who upgrade services where they’re happy with a user, so quality product and great customer service is crucial to success.

BSG-What are some of the most popular items or services selling on Fiverr?

F-Fiverr is a user-generated marketplace – a microcosmos of the Internet where you can find anything from quirky gigs to very practical business services. Our ever growing list of gigs distributes well across more than 10 different categories and many more sub-categories from which people can choose – whether you wish to get a video of someone dancing in a banana suit or if you need someone to help you with your business (graphic design, computer support, web development and testing etc.)

BSG-So obviously if you’re selling an item you need to factor in postage into the five dollars you charge so you can ship it to your customer?

F-Shipping is handled on a case by case basis – some users include the shipping in the price of the item while others offer it as an add on.

BSG-If someone has a talent for making something or expertise they want to share, any tips on how they can sell that on Fiverr?

F-Just register, create a page and post your info/examples!

BSG-Do you have any sellers who are making a full time living from this?

 F-We have a diverse set of sellers from college students who are looking to earn extra spending money to actors who are looking to supplement their income between jobs. One of our users, Professor Puppet, made more than $11,000 in one year by creating videos using his Professor Hans Von Puppet character.

BSG-Any other tips or anything else you want my readers to know about Fiverr?

F-Fiverr takes pride in its community of buyers and sellers. The company is dedicated to streamlining the process of buying and selling services on its site, making it easy for people to get what they want and make money while having a little fun.

, , , , ,

It’s Meatless Monday-Sweet Potato Dal…and a book giveaway

In Meatless Mondays on February 20, 2012 at 12:41 pm

Remember Lindsay Nixon from a few weeks ago? She’s back with another recipe and also a book giveaway. One reader will win a copy of Everyday Happy Hebivore (US readers only). All you need to do is leave a comment under this post about why you’d like a copy and I’ll pick a winner.

The giveaway ends Wednesday February 22nd, 2012 at Midnight Eastern Time.

Sweet Potato Dal | serves 2

This soup is Dal-icious! It’s so flavorful you’ll want seconds. and thirds!

1 small sweet potato, skinned
1 small onion, finely chopped
3 garlic cloves, minced
red pepper flakes
1/4 tsp turmeric
1/4 tsp garam masala, plus extra
1 cup vegetable broth, plus extra
1/2 cup red lentils
4 cups spinach, or more
salt

Dice sweet potato into small ½-inch cubes, and set aside. Line a medium pot with a thin layer of water and saute onions and garlic for a minute. Add a pinch or two red pepper flakes and continue to cook until all the water has cooked off. Add turmeric, ¼ tsp garam masala and stir to coat. Add 1 cup broth, uncooked lentils, and bring to a boil. Once boiling reduce to low, cover, and simmer for a few minutes, about 5. Add sweet potatoes, bring to a boil again and reduce to low and simmer, until lentils are fully cooked (they expand and the sauce thickens), about 5 minutes more. Check periodically to see if you need additional broth (I tend to add an extra ½ cup but it can vary). Once lentils are cooked and sweet potatoes are fork tender, taste, adding more garam masala as desired (I like to add another ¼ tsp but some blends are stronger than others). Add spinach, continuing to stir until spinach cooks down and softens. Add salt to taste and serve.

Per Serving: 232 Calories, 0.9g Fat, 42.2g Carbohydrates, 17.7g Fiber, 4.7g Sugar, 15.4g Protein

http://happyherbivore.com/

, , , , , ,

Ramblings From A Budget Smart Girl and a newsletter…sort of

In Budget Smart Girl's Newsletter on February 16, 2012 at 4:00 pm

My apologies for falling behind on the postings on the site and for the lack of newsletters for the year but it’s been a busy time. I’ve been teaching writing workshops, doing edits for some upcoming books, and recently was lucky enough to get two non-fiction book contracts. (Yep, I’ll be having some book giveaways on the site for you when they’re released) So today I thought I’d spend  time catching up and sharing with you all the good stuff that’s been landing in my e-mail inbox and to tell you what’s coming up next week.

First of all here’s a late Valentine’s Day recipe for you from Pringles….the weekend will be a great time to enjoy this one. www.pringles.com

 

 

Pringles Brownies

INGREDIENTS

6 ounces baking chocolate, unsweetened

3/4 cup unsalted butter or margarine

2 cups sugar

3 eggs

1 tsp. vanilla

3/4 cup flour

1-6.41 ounce can of Original PRINGLES, regular or reduced fat

1 cup coarsely chopped pecans or walnuts (optional)

Powdered sugar for dusting  (optional)

 DIRECTIONS

1.  Preheat oven to 350°F

2.  Line 13×9-inch baking pan with foil, and spray foil with cooking spray.

3.   In a glass bowl, microwave chocolate and butter on high for 2 minutes.  Stir until chocolate melts. 

4.   In a stainless steel bowl, mix sugar, eggs, and vanilla until well mixed. 

5.  Pour in butter chocolate mixture and mix well.

6.   Empty PRINGLES and flour into a food processor, and puree until very fine. 

7.  Empty flour mixture into chocolate mixture and mix well; add nuts to distribute.   

8.   Bake for 30 minutes, and cool.

Souper Contest

And the folks at Progresso Soup sent this to pass along

 This year, the Souper You® Contest will provide three lucky winners with an ultimate makeover experience in Hollywood; this includes a trip for 2 to Los Angeles, California where the winner will receive a head-to-toe makeover including hair and makeup, guided shopping spree with a $1,000 fashion retailer gift card, $1,000 spending money and 2 tickets to this season´s live finale of NBC´s The Biggest Loser

Progresso is asking fans to visit www.SouperYou.com and submit their photo with a brief essay about why they love Progresso soups and why they deserve a makeover, by no later than February 22nd

Fans can check back on March 12th for the announcement of the top ten finalists, and to vote for their favorite finalist until March 25th

Some articles of interest-

Thinking about joining a warehouse club?

http://financiallyfit.yahoo.com/finance/article-113846-11781-1-8-ways-to-save-at-bulk-stores?ywaad=ad0035&nc

Chef recommended ingredients-

http://shine.yahoo.com/shine-food/chefs-8217-secret-ingredients-every-kitchen-needs-161100998.html

Ways to Use the Microwave-

http://shine.yahoo.com/shine-food/7-unexpected-uses-microwave-164800328.html

Next Week-

On Monday I’m hoping to have a book giveway for you along with another veggie recipe. And I’m starting a new feature about ways to make extra money. Just about everything is costing more money these days so I thought it would be a great idea to find places where you can make a little extra cash.  The first feature will highlight the company and then the second  part will feature  interviews with people who are actually making money on the site.

, , , ,

It’s Meatless Monday-Tempeh Bolognese

In Meatless Mondays on February 13, 2012 at 3:15 pm

Last week I decided to buy a package of tempeh. It cost $2.49. Like tofu it’s made from soybeans but is femented. I’ve eaten tempeh bacon and enjoyed it so thought I’d try making something for Meatless Monday with plain tempeh.  I searched Web sites and cookbooks but then by pure coincidence the recipe of the week that was sent through e-mail from Vegetarian Times was for Tempeh Bolognese. Perfect I thought.  Here’s the recipe-

http://www.vegetariantimes.com/recipes/11155?section=

I left out the white wine because I didn’t have any on hand and used vegetable broth instead. I realized when I checked the photo on the site that I broke up in the tempeh into too smaller pieces and also mine turned into more of a sauce which wasn’t so bad because I served it with whole wheat spaghetti.

, , , , , ,

Saving Money On Heart Healthy Products

In Blogsy by Marcia Layton Turner on February 12, 2012 at 6:06 pm

Here is Marcia’s February post all about ways to save on good for you foods-

One of the myths about coupons I frequently hear is that the only coupons available are for processed foods; that there are no coupons on healthy items. While I will admit that you will see more money-saving coupons good on snacks and desserts, there are certainly plenty of coupons issued for organic foods, gluten-free products, sugar-free products, as well as all natural cosmetics and cleaning items. So since February is American Heart Month, let’s take a look at how to save big without buying artery-clogging items.

The Coupon Hunt

The key to finding coupons on healthier fare is to start looking in new places. For example, skim magazines targeted at fitness fans, who are likely to be health conscious. Take a look through flyers and publications at the doctor’s office; ask if they have coupons or samples to share. Search online for brand names you buy and the word “coupon,” to see what may be available. Review the coupon inventory at coupon clipping services such as http://www.couponsthingsbydede.com/ or www.couponhero.co and order coupons that may not have appeared in your local paper. Send fan email to companies that produce products you prefer, asking if they can spare some coupons. If you’re having trouble collecting coupons on products you buy, or would like to buy, go on the offensive and ask for them from the manufacturer.

Rely on Rebates

Another way to buy healthier food is to look for rebate forms that offer money back when you buy a certain category of products. For example, last weekend I found a rebate of $5 off a pound of pistachios. I can buy any variety (organic, salt-free, etc.) of pistachio that I prefer and the rebate still applies. The same is true for rebates off meat and seafood – you can buy organic, free range chicken if you so choose and you’ll still earn the rebate. I find some of the best rebate forms on www.ebay.com.

Use up Overage

Some folks who buy a lot of fresh fruits and vegetables and whole grains, and who struggle to find coupons on these items, still manage to get their produce cheaper by taking advantage of overage. Overage occurs when a coupon is worth more than the price of a product. Some stores allow you to take that difference between the coupon value and product cost and apply to other items in your cart. Wal-mart is one store that allows overage and will even give you cash back if you’ve earned it through overage.

So let’s say you have four coupons worth $2 off bars of soap, which cost $1 each. The coupons are worth $8 and the soap will cost $4, leaving you with free soap and $4 extra. You can use that extra $4 to buy eggs, milk, and juice, for example. It doesn’t really matter what product you have to buy to get the overage – you can donate anything you don’t want or need – as long as you maximize your overage to cover the cost of items you do want.

You may need to be a little more creative to save money on gluten-free cupcakes or organic milk, but the savings opportunities are still out there.

Happy saving!

Marcia Layton Turner is an avid coupon clipper who saves thousands of dollars a year by using them. She is also the author of Extreme Couponer: Insider secrets to getting groceries for free. http://www.amazon.com/Extreme-Couponer-Insider-Groceries-ebook/dp/B005HMO7UU/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1329069623&sr=1-1

, , , , , ,

A Budget Friendly Appliance-The Slow Cooker

In Budget Smart Cook on February 10, 2012 at 6:09 pm

One kitchen appliance I love for saving me both time and money is my slow cooker. Actually I have two of them. If you haven’t tried using one to cook a couple of meals a week, here are some resources I gathered up to help you-

Converting Recipes

I have lots of recipes using the slow cooker that I use over and over again. And yes, that’s the problem. I wanted to convert some of my other recipes to this style of cooking but didn’t know where to start. I found this useful guide from a site called Saving Dinner…you can sign up for the newsletter too.

http://savingdinner.com/articles/crockpot-troubleshooting/

Lots of Good Recipes

One site I have bookmarked, and I also checked out the book at the library and loved all the recipes is this one. (One plus is the author gives some feedback on how the recipe turned out so you know what to expect)-

http://crockpot365.blogspot.com/

More Slow Cooker Tips

Even after you’ve been using your slow cooker for years there are still things to learn-

http://shine.yahoo.com/shine-food/7-tricks-for-better-slow-cooking-in-your-crock-pot-2590707.html

Reasons to Love the Slow Cooker

Cheaper Foods Cook Well

One thing the slow cooking process does is tenderize cheaper cuts of meats so it’s a good way to stretch your budget.

Save on Energy

A slow cooker uses less energy than turning on the oven and a couple of burners. You can put everything, meat, potatoes and veggies in one pot and you’re done. In summertime it doesn’t overheat your kitchen.

Clean Up is Easy

If you’re short on time, cleaning up one pot is simple.

Walk Away and Leave It

One of my favorite things about a slow cooker is I can put everything into it in the morning, walk away, do my work and not have to worry about it until dinner time. It’s almost like having a live in chef.

Makes Just About Anything

And it’s not just soups and stews you can make. I’ve heard people who have great success with baking cakes in theirs. I’ve made apple butter in mine, baked cheese for an appertizer during the holidays. And in my opinion rice and bread puddings made in one are fantastic.

Cooking Beans is Simple

Last year I decided not to buy any more canned beans. I know they don’t break the budget but from one pound of beans that costs around $1.20 I get about six cans for beans. And I can buy varieties I can’t always find in the canned version.

My routine for cooking them is simple. After dinner I soak them for a few hours, drain them, and then add more water. (make sure you have about two inches of water above top layer of beans), I add peppercorns and bay leaves and let them cook on low overnight. When I get up the next morning they’re cooked and ready to be drained. If I’m not using them all at once I freeze them.

Lessons Learned

A couple of things I have learned not to do. When I first starting cooking with one, I’d remove the lid every hour to check on things…that’s a no-no because it increases the cooking time.

Also, don’t add things that cook quickly straight away. For example, if you’re using canned beans they don’t need to go into the slow cooker until the very end. Same goes for zucchini that quickly disappeared. And tofu, nope, cook it in a skillet and add it during the last five minutes just to warm it through.

, , , , , ,

February…a great month for savings

In Georgine Saves Blogs on February 7, 2012 at 3:58 pm

February is a great month for not only love but savings too. Here are some tips from Georgine-

Love is in the air in the month of February! Valentine’s Day brings out the best deals in flowers, cookies, and candy of course, but there are surprising specials on other types of gifts so you don’t have to stretch your wallet to its limit such as an Apple iTunes gift card is reduced by 15% from Best Buy. Don’t forget sexy lingerie, love songs and romantic DVDs are sure to please and fragrance is also a sure bet. Hallmark has a special coupon for a buy 1 card get 1 free, and how about a vase for those flowers? I’ve included suggestions that are discounted, but be sure to watch the expiration dates on Valentine’s deals as they are not necessarily good through 2-14.

Here’s an idea for when your box of Valentine chocolates is finished. Save the candy insert tray. Rinse it. The shapes and sizes will fit lots of clips, tacks, etc, neatly in your desk drawer.

In addition, February has President’s Day. On this long weekend you will find electronics, HD LCD TVs (still reduced thanks to the Super Bowl), home appliances, and digital cameras. If redecorating is in your future, look for furniture specials because the stores will be bringing in new merchandise.

In the grocery store, after the 14th, look for chocolates and candy to be greatly reduced. If you are having a Valentine’s party after the 14th you can make out like a bandit with the paper goods and decorations too. Also, in the food stores, seafood and steak will be on special as well as oatmeal! (I guess it’s heart-healthy)

Clearances will be everywhere to make way for spring and summer items, so be prepared. Keep  coupons on hand, check circulars, and look for online codes and you’ll be able to save all the way to June.

www.georginesaves.com

, , , , , ,

It’s Meatless Monday-Tofu and Veggie Stir Fry

In Meatless Mondays on February 6, 2012 at 6:01 pm

Stir frys are one of my favorite got to get it on the table in a hurry meals. I signed up to receive recipes from Vegetarian Times and thought this stir fried tofu looked quick and easy- 

http://www.vegetariantimes.com/recipes/11180?utm_source=DFVegan&utm_medium=newsletter&utm_campaign=DFVegan

I agree with one of the comments that was listed with it. It needed something to accompany the tofu. What better than some broccoli, mushrooms, carrots, and onions. Just saute the onions for a few minutes then add the rest of the vegetables. Then all you do is add some salt, pepper and soy sauce. Once everything’s cooked stir in the tofu. I served with this with brown rice.

Here’s a photo of the stir fried veggies-

, , , ,

Save Time and Money with Desperation Dinners

In Budget Smart Cook on February 3, 2012 at 6:54 pm

Workwise it’s been a hectic week for me and sometimes we’re all entitled to days when cooking dinner is the last thing we want to do. I know it’s tempting to get in the car and head to restaurant but here are some meals I fall back on when things get crazy. I call them my desperation dinners.

Cook From the Pantry Supply

If you’ve never been motivated to keep the pantry well stocked, now’s a great time to do some planning. Make a list of things you’d like to keep on hand and buy one or two items each time you’re at the store. If you stock the right ingredients it means you can always pull together a great meal with items that are just sitting on the shelves. Pasta, tuna, olives, dried basil, and Italian dressing can become a hearty pasta dish. A pizza mix can be put together in minutes and topped with whatever’s on hand. It’s even a great way to use up leftovers. Pasta and a jar of marinara sauce is one of the quickest meals to pull together. Stuffing can make chicken breasts and pork chops taste like you’ve been in the kitchen all afternoon. And packages of flavored rice mixes, like Spanish rice, and a can of red or black beans, topped with salsa and cheese, can be turned into tacos and burritos.

Check the Freezer
The freezer can be another place to keep ingredients for desperation dinners, especially when you pair them up with pantry staples. Fish is one of the fastest cooking foods and ideal to keep on hand. And one of my favorite standbys is potatoes. Frozen hash browns make a quick base for a quiche instead of pastry. Cook the hash browns so they’re lighted browned, press them into a quiche pan and top with your favorite quiche recipe and bake as usual. Plus, I always have some mashed potatoes stored in the freezer. Some are flavored with garlic, or caramelized onions, and some have chopped chilies. They take a few minutes to defrost and can be paired with just about anything from a simple cut of meat to veggie burgers.

Make Your Own Meal Kits
When you have some extra ingredients and some extra time, put together a few meal kits ready for speedy dinners. Cook an extra chicken, cube the meat and place it in freezer bags. It can be turned into things like chicken hash, or a quick potpie. Or even mixed with cheese and chilies for quesadillas. Another one of my favorite speedy meals is a stir-fry. Keep a package of homemade marinated chicken along with some chopped vegetables like peppers, onions, and carrots, and within 20 minutes you’ve got a really great meal.

Another quick meal I also like is Shepherd’s Pie, and if you’ve got ready prepared mashed potatoes it’s even quicker. Here’s my speedy version of the dish.

Heat about half a cup of chopped onions and carrots in a skillet; add a pound of ground beef or turkey and cook until the onions and carrots are soft.

Add some stock, salt and pepper, Worcestershire sauce and about two tablespoons of tomato paste and heat through. Put the mixture into a casserole dish and top with mashed potatoes.

Sprinkle them with chives and parsley, bake at about 350 degrees until everything is heated through. It’s great served with green beans or peas.

Soup and Sandwich Time
No one ever said dinner has to be meat and two vegetables. Soups and sandwiches can make a satisfying meal. Start with a tomato-based soup and add things like cheese, sour cream and crushed tortilla chips. It pairs well with a garden wrap, made from a tortilla and filled with avocado, tomatoes and Monterey cheese with hot peppers. Or even a BLT with a twist…use some sun-dried tomatoes. Another great combo is a roast beef sandwich and French onion soup. One product I really like to use in sandwiches is the new Hellmann’s Dijonnaise, a creamy Dijon mustard that’s fat free, but yet really adds some zing to just about everything it’s paired with.

, , , , , , ,

It’s Meatless Monday-Thai Carrot Burgers

In Meatless Mondays on January 30, 2012 at 4:29 pm

I often buy veggie burgers but last year decided I’d save money by making my own. After many futile attempts that produced burgers that either had no taste or fell apart I decided I needed some expert help. I searched for books at the library and came across one called Veggie Burgers Every Which Way. Seems I wasn’t the only one in search of the secret to making the perfect burger because there was a long waiting list fo this title. I finally checked it out two weeks ago and tried the Pub Grub burger which I have to say didn’t fall apart and tasted delicious. I thought I’d contact the author Lukas Volger to see if he’d be interested in sharing some tips with us and one of his recipes. So here is Lukas and his Thai Carrot burger for this week’s Meatless Monday feature.

Be sure to check out his  wonderful Web site at http://lukasvolger.com/ And I’m definitely going to buy this title to add to my cookbook collection.

Budget Smart Girl (BSG)-Tell us about yourself and how you became interested in creating veggie burgers?


Lukas Volger (LV)-I always liked veggie burgers, particularly when I was in college and first experimenting with vegetarianism. The frozen varieties and those cheddar-draped ones at 24-hour diners only satisfied me for so long, though, so over the years I came up with a few recipes. Then, my friend/editor Matthew Lore, who’d eaten my veggie burgers, posed the idea to write a veggie burger cookbook a few years ago. And so I threw together a little proposal, spent a year waist-deep in them, and the rest is history.
 
BSG-When did you write your book and what will readers find in it?

LV-I wrote it over 2009 and 2010. Readers will find 32 different veggie burgers, including vegetarian, vegan, and gluten-free options. I’m a farmers market junkie, so these burgers are pretty heavy on the fresh veg and emphasize a “whole foods”-based approach: beans, grains, fresh vegetables… Not too many processed ingredients. 
 
BSG-You have another book featuring veggie entrees, how did that come about?


LV-That was so much fun to write–Veggie Burgers was fun, too, but in a different way–because it really reflects the way I eat day-to-day. Vegetarian Entrees that Won’t Leave You Hungry is a celebration of what goes into the vegetarian center-of-the-plate: weeknight-type meals that are hearty and nutritionally balanced and super flavorful, with a good empahsis on classic techniques and, again, the whole-foods based style of eating. I wrote it because as much as I like to cook, I’m often wishing I had a few more vegetarian entree recipes under my belt. And I know so many vegans and vegetarians who eat those frozen soy nuggets, or cheese and bread, or any other minimally fortifying snacks for dinner because, in our “meat, side dish, side dish” culture of eating, they haven’t yet figured out how else to do it.

 

BSG-What are some of your tips for creating great veggie burgers? I know some people find them dry and tasteless?


LV-I always say that the purpose of a veggie burger is that it tastes like vegetables. When I develop a veggie burger recipe, I work backwards from the vegetable. So I put a Zucchini-Almond Burger recipe in the new Entrees book and it’s genesis was: I have a bunch of zucchini from my CSA, how can I work this into a veggie burger? I had some almonds lying around (which, by the way, are so complimentary to zucchini), some basil, I used an egg and breadcrumbs as a binder… and there you go. That’s how I did most of the veggie burgers in the book—here are some carrots, or here’s an eggplant, or I have this container of cooked chickpeas, how can this become the basis of a veggie burger?
One tip that I’ve found really helpful in attaining a good texture is the stovetop-plus-oven approach: sear the burgers in a frying pan, then let them finish cooking in the oven. This way you get a flavorful crust on the outside, and they cook through and firm up really well in the oven. It allows you to use fewer breadcrumbs in the mixture (breadcrumbs, I’m sure you know, are a wet blanket to flavor) which is crucial to getting bold, clear flavor in the end.

 

BSG-You also have a web site dedicated to your book and cooking. What will visitors find there?


LV-Lots of recipes! My website gives me a way to regiment some of my writing and to experiment a little. Many recipes in my books have earlier versions on the website. There are also some wild cards. I just did a big thing on afternoon snacks, or, when Vegetarian Entrees came out, I put up an “Ultimate Vegetarian Dinner Party Mixtape” as a way to celebrate.

 

BSG-My readers are always looking for ways to save on food. Do you have any tips of your own?


LV-Farmers markets and CSAs! Everyone needs to be shopping at the farmers markets or belonging to CSAs as much as they can, especially those of us in urban areas that have such easy access to them. The quality is the best, and it’s the easiest way to eat locally and seasonally without having to think too hard about it. And it’s cheap. Also, if you can find a store—usually a health-foods store or a co-op—where you can buy in bulk, that’s a great way to get better quality for lower cost. (In my neighborhood in Brooklyn, there are so many little “botique” grocery stores where a little 12-ounce bag of precious garbanzo beans costs something like 7 dollars. It’s ridiculous.) Generally, for the best prices and quality you have to be willing to compromise on convenience, go out of your way a bit. That’s my experience, at least.

 

 

BSG-For the Meatless Monday feature can you give us a good recipe for a veggie burger to try?

LV-I would offer that Zucchini-Almond Burger, but there’s no zucchini glut this time of year. My Thai Carrot Burger is a favorite of mine. It’s got lots of flavor and an excellent texture.

Thai Carrot Burgers

 This recipe calls for just a small amount of peanut butter. You’ll need to use the natural, minimally processed kind that is made to order with a peanut butter machine at some grocery stores. If you are accustomed to Skippy, you’ll find that natural peanut butter is alarmingly dense, and that its natural oils collect at the top of the container. Be sure to store natural peanut butter in the refrigerator. If you can’t find it, buy something that is as unadulterated as possible (organic, low-salt, definitely no sweeteners). Red cabbage slaw goes nicely with these burgers, either as a side or served directly on the burgers, as does julienned cabbage that’s been tossed in a bit of rice vinegar and salt.

 Makes four 6-inch burgers

3 tablespoons olive oil

1 bunch scallions, including 1 inch into the dark green parts, thinly sliced

3 garlic cloves, minced

2-inch piece fresh ginger, grated

1 serrano chile pepper, finely chopped (seeded or not, depending on your personal heat threshold)

4 cups grated carrots (about 8 medium carrots)

1 teaspoon salt

1 teaspoon ground coriander

¾ teaspoon ground turmeric

½ teaspoon ground cinnamon

2 egg whites

2 tablespoons natural peanut butter

Juice of ½ lime

¼ cup roughly chopped cilantro

½ cup toasted bread crumbs

 1. Preheat the oven to 375°F.

2. Heat a large lidded sauté pan over medium heat. Add 1 tablespoon of the oil. When hot, add the scallions and cook just until they begin to soften, about 2 minutes. Add the garlic, ginger, and chile pepper and stir for 30 seconds, until fragrant. Stir in the carrots, salt, coriander, turmeric, and cinnamon. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.

3. In a mixing bowl, whisk together the egg whites, peanut butter, and lime juice. Stir in the carrot mixture and the cilantro. Fold in the bread crumbs. Let sit for about 10 minutes, allowing the crumbs to absorb some of the liquid. Adjust seasonings. Shape into 4 patties.

4. In an oven-safe skillet or nonstick sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, 4 to 6 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.

 Prep and cook time: 45 minutes

 Recipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers—Plus Toppings, Sides, Buns and More, copyright © Lukas Volger, 2010. Reprinted by permission of the publisher, The Experiment, LLC.

Follow

Get every new post delivered to your Inbox.