by Faith Escher
I recently moved into a new home! What has made it feel all the more like home is the addition of a few small potted plants that have found their way into my kitchen. As time goes on, I hope to transplant them into the soil and start my own little herb garden outside. I love the life that these plants bring to my home and so enjoy the flavor they bring to my plate as well.
As I have been growing my little herb garden, I have given thought to which herbs I would use most often. I have asked myself which herbs are the ones I would benefit most from. And I have considered which plants would save me trips to the grocery store. I realized that my most frequently used herbs are the following: basil, mint and cilantro. But surprisingly, my first purchase was not one of these three.
The first plant I bought was rosemary, not because it is my favorite, and not because it is my most frequently used herb, but because it has three qualities that make it a great first investment plant.
Firstly, rosemary is surprisingly versatile. It can be used in sweet and savory dishes and can be prepared in a myriad of ways! This quality makes it a fun addition to an herb garden because it inspires creativity and improvisation in the kitchen.
Secondly, rosemary is a fairly low maintenance plant. It has a strong instinct for survival (which is imperative for an herb in my kitchen) and can be transplanted easily. Once it is transplanted, it will grow and grow as long as you allow it to!
Thirdly, Rosemary has an intense flavor that goes a long way! Often when I buy a basil plant, I end up plucking off all of its leaves in one go for pesto. And when I buy a cilantro plant nearly the whole tiny plant finds itself drowning in my salsa. But rosemary has such a strong flavor you can pluck off a few leaves and still allow the plant to have a long and happy life. I hope you enjoy this week’s recipes!
Total Budget: $100 or less
All recipes serve 4
NOTE: Garlic (2) = how many recipes the ingredient garlic is used in. For example, “Garlic (2)” means we will be using garlic in two of our recipes for this week.
The Shopping List For All 5 Dinners
- 1 Large garlic bulb – $0.50 (3)
- 1 Medium white onion – $0.89 (1)
- 3 Lemons – $1.29 (3)
- 2 15 oz Cans of white beans – $2.20 (1)
- 1 Bunch of fresh rosemary – $1.50 (5)
- 1 0.9 oz Container of paprika – $1.18 (2)
- 16 oz Bag of flax seeds – $2.68 (1)
- 3-4 Portobello mushroom caps – $4.29 (1)
- 22 oz Bag of gluten free all purpose flour – $3.99 (3)
- 3 Medium sized yellow yukon potatoes – $2.50 (1)
- 2.5 tsp. Sachet fast-action dried yeast – $1.18 (1)
- 1 Stalk celery – $1.20 (1)
- 32 oz of Vegetable stock – $2.28 (2)
- 0.5 oz Bag of bay leaves – $1.09 (1)
- 8 oz Bunch spinach – $2.50 (1)
- 1 Medium cauliflower – $2.00 (1)
- 1 Pint of brussels sprouts – $2.50 (1)
- 1 Large carton of crimini mushrooms – $4.29 (1)
- 2 Shallots – $1.50 (1)
- 15 oz of less of tahini – $6.47 (1)
- 16 oz of your favorite pasta – $2.50 (1)
$45.00 – $55.00 *Prices may fluctuate depending on tax, store, sale and season. I paid $48.53 this week.
If you followed us last week you already have the following; however, if this is your first week you will need to make these additional purchases (appx $24.73) or substitute with ingredients you have in your cupboard.
- Salt and Pepper shakers – $3.49 (5)
- Olive oil – $3.99 (5)
- 1 Container of dijon mustard – $2.79 (1)
- 4.5 oz Container or less of nutritional yeast – $6.99 (1)
- 3 oz Container of garlic powder – $1.48 (1)
- 1 Container of maple syrup – $5.99 (1)
Recipe No. 1
Vegan Baked Rosemary [Mushroom] Fries with Maple-Mustard Dipping Sauce
Cook Time: 30 Minutes | Source: Kathy Patalsky | Link to instructions
- 3 Portobello mushroom caps, stem removed, thinly sliced
“Vegan ‘Egg’ Wash:”
- 1/2 cup water
- 2 Tbsp ground flax seed
- 2 Tbsp lemon juice
- 2-3 tsp extra virgin olive oil
- 3/4 cup gluten free flour
- 1/4 cup nutritional yeast
- 1 Tbsp fresh rosemary, stem removed
- 1/4 tsp sea salt
- 1/2 tsp lemon zest, optional
- paprika to taste
- salt and pepper to taste
- 1/4 cup spicy mustard
- 2 tsp maple syrup
Note: The vegan “egg wash” made with flax seed is something that I learned about very recently. Don’t feel intimidated, as it is much easier to prepare then it may seem. I promise it is extremely rewarding and you will want to use it often!
Recipe No. 2
Vegan Potato Pizza with Rosemary | Cook Time: 45 Minutes
Source: lazycatkitchen.com by Ania | Link to instructions
- 3 medium potatoes
- dry rosemary
- sea salt, to taste
- 2 garlic cloves, grated finely
- sweet paprika or chilli powder
- 1 Cup of strong flour*
- 1 Cup all-purpose flour*
- 2 tsp salt
- 2.5 tsp sachet fast-action dried yeast
- 10.4 oz water (lukewarm)
- 1 tbsp olive oil
Note: *For this recipe you can use 2 cups of the gluten free all purpose flour instead of the two different kinds of flour. Also if you are interested in simplifying the process further, Trader Joe’s makes a delicious vegan dough option in their refrigerated section, and they have a gluten free premade dough in their frozen section.
Recipe No. 3
Hearty White Bean and Spinach Soup with Rosemary and Garlic Recipe
Cook Time: 25 Minutes | Source: J. Kenji López-Alt | Link to Instructions
- 1/4 cup extra-virgin olive oil, divided
- 1 medium onion, finely sliced
- 1 stalk celery, diced (about 1/2 cup)
- 6 medium cloves garlic, thinly sliced
- 1 tablespoon chopped fresh rosemary leaves
- 1 quart vegetable stock
- 1 bay leaf
- 1 15 oz can white beans, drained and rinsed
- 1 bunch spinach (about 4 oz), trimmed and washed
- 2 teaspoons juice from 1 lemon
- Kosher salt and freshly ground black pepper
Note: This recipe serves up to three people as an entree but I would serve it over rice or with french bread on the side. The shopping list will also accommodate doubling the recipe.
Recipe No. 4
Roasted Cauliflower and Brussel Sprouts | Cook Time: 20 Minutes
Source: The Vegetarian Times | Link to instructions
- 1 medium cauliflower, quartered, cored and cut into 1-inch florets
- 2 cups Brussels sprouts, halved lengthwise
- 3 Tbs. olive oil
- 3 large cloves garlic, sliced as thin as possible
- 1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried, crumbled
- 1/2 tsp. freshly ground pepper
- 3/4 tsp. coarse salt
Note: Brussel sprouts and cauliflower are vegetables that are becoming more and more common for main dishes, served together they are even heartier!
Recipe No. 5
Vegan Mushroom Rosemary Stroganoff | Cook Time: Under 30 Minutes
Source: oneingredientchef.com by Andrew Olson | Link to instructions
- 2 tablespoons olive oil
- 2 shallots
- 4 cups sliced crimini mushrooms
- 2+ cups vegetable broth
- 1/4 cup tahini
- 2-3 tablespoons brown rice flour*
- 1 tablespoon lemon juice
- 2-3 sprigs fresh rosemary
- Salt & pepper to taste
- 16 oz of wide pasta*
Note: *Use the gluten free flour or the kind of flour you purchased for recipes 1-2. You can also purchase gluten free pasta for this dish.
Whether you decide to raise a rosemary plant of your own or buy the rosemary in a bundle at the grocery store, this week’s blog will provide you with a wonderful go-to list of recipes that are delicious and rosemary infused.
Ania, & lazycatkitchen. (2016, November 15). Vegan Potato Pizza with Rosemary. Retrieved
August 18, 2017, from lazycatkitchen.com website:
López-Alt, J. K. (Ed.). (N.D.). Hearty White Bean and Spinach Soup with Rosemary and
Garlic Recipe. Retrieved August 18, 2017, from www.seriouseats.com website:
Olson, A. (N.D.). Vegan Mushroom Rosemary Stroganoff. Retrieved August 18, 2017, from
Patalsky, K. (2017, January 6). Vegan Baked Rosemary Fries with Maple-Mustard Dipping
Sauce. Retrieved August 18, 2017, from lunchboxbunch.com website:
The Vegetarian Times. (2017, May 11). Roasted Cauliflower and Brussels Sprouts. Retrieved
August 18, 2017, from www.vegetariantimes.com website: