riri 🌱

▶

▶ 184.6K ❤ 0 💬 0

TOFU STRAWBERRY YOGURT | follow @friendlyveg for more recipes that save you time and money! I have been making this high protein “yogurt” for a few months now - higher protein, cheaper than store bought - and finally served it at my monthly pancake brunch. My non-vegan friends loved it. Non-vegan test = passed! Recipe: - 350 g soft tofu - 1 1/2 cups strawberries (I microwave them from frozen - cheaper than fresh) - 1 tsp maple syrup - 1 tsp vinegar (this mimics the acidity that a fermented yoghurt has. This is the hack!) - pinch of salt I add vinegar to this to make it a bit acidic and to have that tang of yogurt - don’t skip it! Blend everything together and let it rest in the fridge for 2 hours before eating so it thickens as it chills. It tastes even better if you let it rest overnight. Of course, you can eat it straight up right out of the blender, as I often do, it’ll just be a bit more liquidy at that point. Keeps for up to 5 days in the fridge. Prices are based on FreshCo prices in Toronto as that is where I often shop.

▶

▶ 219K ❤ 0 💬 0

JAPANESE CURRY RICE (ish) 🍛 | check out my bio for a link to my ebook that teaches you my $50/week meal formula system! As with most of the recipes I share, this costs ~$1 per serving and takes 5 minutes of effort. Compare that to: 1️⃣ $15+ Japanese curry takeout or 2️⃣ standing over the stove stirring, watching, labouring over a pot (lol, so much work!) The rice cooker does all the work for you with no worries about anything burning. That’s why I love it :D The formula here is simple: rice + liquid + mix ins. Once you understand this base formula, you can swap in whatever you have. Chickpeas instead of tofu, use whatever veggies are in your fridge that are about to go bad, or add extra curry roux if you want a stronger taste. This sort of meal formula is intuitive to customize and lets you easily use up ingredients in your fridge to create various flavour profiles while reducing waste. And every meal you cook at home instead of ordering out is money you can put in the stock market. If you save consistently and invest the difference, then it adds up, little by little. Financial freedom starts in the kitchen! Recipe: - 1 1/2 cups rice - 1 1/2 cups water - 1 Japanese curry roux cube - 1/2 cup frozen vegetables - 1/2 cup tofu (any firmness), crumbled Add everything to your rice cooker and cook on the regular (“white”) or “mixed” setting if your rice cooker has one. That’s it! Note: approximate price estimate, based on Toronto prices, shopping at FreshCo which is where I often shop

▶

▶ 29.5K ❤ 0 💬 0

My husband and I spend $50/week on food (sometimes in total, sometimes each!) and the key is: a system of meal formulas. Check link in bio so you TOO can eat on $50/week! Instead of cooking random recipes with recipe-specific ingredients each week, we use meal formula which lets us use *one* shoppin glist where all the ingredients get used multiple times, and each meal takes ~15 minutes of active effort. Bye bye decsion fatigue and bye bye $30 meal delivery! Pick a formula, pick a flavour profile, and that’s all you have to decide. You always know what to make, because 6 formulas expand into 15+ recipes each. Memorize 6 things, get 90 recipes! That’s the system! I built a weekly implementation guide so you can use it too: - 3 recipes - 2 formulas - the cost breakdown (keeping you under your budget) - and the shopping list every week on Substack. More info at friendlyveg.substack.com!