The Frugal Foodie Cookbook by Alanna Kaufman Page A

powder
1½ tablespoons ground cumin
1 teaspoon cinnamon
½ teaspoon cayenne pepper
2 sweet potatoes, cut into ½" pieces
2 parsnips, cut into ½" pieces
2 turnips, cut into ½" pieces
4 carrots, cut into 1" pieces
4 cups chicken or vegetable stock
1 head cauliflower, cut into 1" florets
1 (16-ounce) can chickpeas, drained
1 (16-ounce) can diced tomatoes
Salt and pepper to taste
2 cups couscous, cooked according to package
¼ cup fresh cilantro, chopped
1 cup peanuts, chopped
    In a large pot, heat oil on medium-high heat. Add onions; cook 3–4 minutes, until just soft. Add garlic, curry powder, cumin, cinnamon, and cayenne; continue to cook 30 seconds. Add sweet potatoes, parsnips, turnips, carrots, and broth. Bring to a simmer; add cauliflower, chickpeas and canned tomatoes. Simmer 20–30 minutes, until vegetables are soft. Season with salt and pepper. Serve over couscous and top with cilantro and sprinkling of chopped peanuts.

Mushroom and Leek Pizza
    price $7 servings 4 price per serving $3.50
    T his is an upscale take on mushroom and onion pizza—all the classic flavors are there, but leeks make this version a bit more unique and complex. Button mushrooms are our default for this dish, but we’re always experimenting with other varieties as well.
1½ cups leeks, sliced
2 garlic cloves, crushed
3 tablespoons olive oil
1½ cups white mushrooms, sliced
Salt and pepper to taste
1 Homemade Pizza Crust
½ cup tomato sauce
8 ounces mozzarella cheese, shredded
    Preheat oven to 500°F. In large pan, sauté leeks and garlic in 1 tablespoon olive oil 3 minutes. Add mushrooms; cook 3 minutes, adding salt and pepper to taste. Roll out pizza dough to desired thickness; place on flour-dusted baking sheet or heated pizza stone. Brush with remaining olive oil. Spread tomato sauce over dough, leaving 1" around edges. Sprinkle on cheese and top with mushroom and leek mixture. Bake 10–15 minutes, until lightly brown. Serve hot.

Mushroom and Rosemary Marinara
    price $8 servings 5 price per serving $1.60
    T here are infinite recipes for marinara sauce floating around, but we stick with this one because it is inexpensive, comprehensive, and classic.
¼ cup olive oil
1 medium onion, minced
2 garlic cloves, minced
5 ounces white mushrooms, sliced
2 tablespoons fresh rosemary
2 (28-ounce) cans tomatoes, crushed or diced
Salt and pepper to taste
1 teaspoon dried oregano
2 teaspoons honey
    Heat oil in large saucepan over medium heat. Sauté onions until soft. Add garlic, mushrooms, and rosemary. Stir in tomatoes, salt, pepper, oregano, and honey. Bring to a boil; reduce heat and simmer 40–50 minutes. Serve over pasta.

Orange-Flavored Tofu
    price $6 servings 4 price per serving $1.50
    P eople complain about tofu being flavorless, but this orange tofu has taste: it’s sweet, orangey, savory, and delicious. It’s even a bit crunchy around the edges. It goes wonderfully over Toasted Coconut Rice (page 146) or you can try it over greens in an Asian-inspired salad.
2 blocks firm tofu
¼ cup orange juice
¼ cup sherry
2 tablespoons sesame oil
¼ cup brown sugar
2 tablespoons ground ginger
4 tablespoons soy sauce
1 teaspoon orange zest
    Drain tofu. Slice each block into thirds; press tofu by placing slices in between thick layers of paper towels (about 3 three sheets per layer). Place heavy item like baking dish with water on top of tofu. Press tofu 2 hours, changing paper towels after 1 hour to eliminate excess liquid. Meanwhile, whisk together orange juice, sherry, soy sauce, brown sugar, ground ginger, sesame oil, and lemon zest. Place tofu in baking dish; pour marinade over, turning to make sure marinade is on both sides. Marinate 30 minutes. Preheat oven to 375°F. Bake, covered with aluminum foil, 20 minutes, then without foil additional 15 minutes. Turn on broiler; broil additional 5–7 minutes, until browned. Serve over Toasted Coconut Rice.

Homemade Pizza Crust
    price $4 servings 4 price per serving $1
    T his is our go-to recipe for a