This recipe incorpates vegan and frugal staples of eggplant and chickpeas. I wanted to try this recipe as part of my Eggplant Crusade over on Bitter/Sweet. The results were mixed. The eggplant soaked up much of the sauce, which seemed to mellow the spicy flavors. There may be room for improvement in this recipe, finding a way to incorporate the sauce without allowing the eggplant to soak it all up (as eggplant tends to do).

As part of the Eggplant Crusade, this dish did not win any battles for me. The cauliflower, however, was delicious roasted and would be outstanding on its own with the spicy sauce. The chickpeas add a nutty flavor while fresh basil adds an earthy note. I do not want to advocate taking eggplant out the recipe, but perhaps this is just not a recipe where eggplant can truly shine.

Spicy Eggplant with Cauliflower and Basil
from Cooking Light

1/2 tsp sea salt
2 garlic cloves, minced
1  tbsp freshly ginger, minced
1/3 cup olive oil
2 tsp Thai red curry paste
1 1/2 pounds eggplant, cut lengthwise into wedges
1/2 head cauliflower (about 1 lb), broken into florets
1 can (15 oz can) chickpeas, drained and rinsed
2 cups  bean sprouts
1/2 cup  fresh basil leaves, torn if large
hot cooked rice, for serving

Preheat oven to 450F and line a baking sheet with aluminum foil.

Whisk together the garlic, ginger, oil, curry paste, salt, and 1/2 cup water. Toss with the eggplants and cauliflower, then transfer to prepared baking sheet, spreading into a single layer. Roast until tender, about 30 minutes, stirring occasionally.

Add the chickpeas during the last 5 minutes of cooking. Remove from oven and toss with the bean sprouts and basil. Serve over cooked rice.

Frugal Breakdown:
1/2 tsp sea salt: negligible
2 garlic cloves: negligible
1  tbsp freshly ginger: $0.20
1/3 cup olive oil: negligible 
2 tsp Thai red curry paste: negligible (see below)  
1 1/2 pounds eggplant: $1.80 
1/2 head cauliflower: $1.00 
1 can (15 oz can) chickpeas: $0.99
2 cups  bean sprouts: $0.99 
1/2 cup  fresh basil leaves: $1.00
hot cooked rice: $1.05
TOTAL: $7.03

Verdict: Success, if you already have red curry paste. This is one of those things I keep in the pantry and do not use too often, so 2 teaspoons is not a large amount. If you do not already have this, it can set you back almost $4, which would not be a success.

Rice is also difficult to determine. I tend to buy Jasmine rice, which is a bit more expensive and cook it with some coconut milk. If you buy generic white rice, however, it is very cheap. I also considered 1/3 cup of olive oil negligible because I buy large bottles on sale, but again if this is not a regular item in your pantry it may be more expensive.

Another Soupified recipe, this one has been the favorite since the project began. James and I both enjoyed this simple soup, packed full of vegetables and a flavorful broth. With some easy substitutions, this could easily transform into a vegan recipe (swap out vegetable broth for chicken stock and substitute oil for butter).

Caraway seeds do not show up often in my recipes, even though they have a wonderful, anise-like flavor. If you do not have caraway seeds, try using dried basil with a pinch of dried thyme or ground anise seed.

Cauliflower Soup
adapted from Cooking Light

2 tbsp butter
1 large onion, finely chopped
1 large head cauliflower, chopped or broken into florets
3 Yukon gold potatoes, peeled and diced
1 large carrot, finely chopped
1 tsp caraway seeds
6 cups fat-free, less-sodium chicken broth
1/2 tsp salt
1/8 tsp freshly ground black pepper

Melt butter in a large stock pot over medium-high heat; add onion with a pinch of salt and saute 4 minutes or until lightly browned, stirring occasionally.

Add the cauliflower, potato, carrot, and caraway seeds. Cook 6 minutes or until cauliflower begins to brown, stirring frequently. Add broth; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender. Stir in salt and pepper.

Above: Top individual bowls of soup with fresh ground black pepper, if desired.

Here is a quick and easy side dish from Simple & Delicious Magazine.

1 bag frozen vegetables (carrots, cauliflower, and broccoli), thawed
1 tbsp olive oil
1 tsp minced garlic
1 tsp italian seasoning
1 lemon, cut into wedges (optional)
aluminum foil

Preheat oven to 350F

Combine vegetables with oil, garlic and italian seasoning in a large bowl and mix well.

Using two sheets of aluminum foil (approx 12×14 in each), fold vegetables into a pouch. Add lemon wedges if desired.

Bake on a cookie sheet for 15 minutes or until vegetables are crisp-tender.