Eating out is tremendously expensive. Don’t believe me? After your next restaurant meal, go to the grocery store immediately after and spend your meal’s equivalent on groceries. How many meals were you able to prepare for the cost of one restaurant meal? I can make up to five, and I’m not just referring to pasta with tomato sauce, satisying, healthy meals at the cost of one restaurant meal. If this doesn’t entice you, just think of all the times you might’ve thought to yourself…
- I love this restaurant, I’m here like twice a week though.
- This acai bowl cost $13.00, couldn’t I just make this at home? Or maybe just something like it for half the cost?
- How many pad thai servings could I prepare for the cost of one take-out serving?
- Couldn’t I just make pumpkin pancakes at home? Because these definitely aren’t vegan.
- These salad greens are limp, and I bet the salad greens from the farmers market are crisp. In fact, they always are.
Just some food for thought.
Not only will cooking at home help you to save money, it will transform you into your healthiest self. By preparing your own food, you become more aware of what goes into your body. It’s simple and it works. If you’re not already aware, take-out and restaurant meals use an incredible amount of salt and sugar. How else do you think they get it to taste so good?
This dish was inspired from a popular Americanized Chinese restaurant just down the road from where I live, tempting I know. But because I’m trying to save my money, I recreated this dish at home. This recipe requires a few basic ingredients, with the exception of the green curry paste. However you can easily find green curry paste in the international foods isle of most grocery stores, at most Asian markets(probably not vegan), or order it online(to ensure you’ll get a vegan version). I purchase groceries based on whatever is within closest proximity to me.
- ½ lb fettuccine noodles (half a package)
- Pinch of sea salt
- 1 tbsp cornstarch
- 2 tbsp water
- 1 (15 oz) can coconut milk (regular, not lite)
- 1 tbsp green curry paste
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 carrot, julienned
- ¼ lb button mushrooms, quartered
- 1 crown broccoli, cut into small florets
- ½ bunch cilantro, finely chopped
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Drain and set aside.
- In a small bowl, stir together the cornstarch and water. Set cornstarch slurry aside.
- Using the same pot, add the coconut milk, curry paste, soy sauce, and sugar.
- Bring to a boil, then add the carrot, mushrooms, and broccoli. Bring back to a boil, then whisk in the cornstarch slurry.
- Remove from the stove and using tongs or two forks, fold in the cooked pasta and finely chopped cilantro.