Remember my post from last night? I posted a picture of a Chorizo-Flavored Scramble from Ellen Jaffe Jones' new cookbook, Eat Vegan on $4 a Day. And while I admitted that yesterday's scramble wasn't exactly inexpensive to make, most of her recipes are. I just naturally gravitated to the one recipe in the book made with fake meat ... because I like the fake meat.
But tonight, I made a much more affordable recipe from Jones' book, as its name implies — Checkbook-Saving Bean Salad (seriously, that's it's name):
It's basically like my summer tomato salad, but with added chickpeas for protein. Just tomatoes, cucumbers, onion, oil, vinegar, and chickpeas. I used a pear balsamic vinegar and a blood orange-infused olive oil because I had those in the pantry, but the recipe could be made with plain ole vinegar or lemon juice and regular olive oil. Jones even suggests skipping the olive oil for a lower fat salad, but why would I do that?!
You can have your very own copy of Eat Vegan on $4 a Day since the publisher is allowing me to give one away to a lucky reader. The contest is limited to readers in the U.S. and Canada (sorry, their rules!). But leave me a comment here on your favorite inexpensive vegan meal for a chance to win.
For an extra entry, link to the contest on Facebook and leave a separate comment letting me know you did. Ditto for Twitter. That's a total of three comment entries per reader. Be sure and leave your email in your comment if yours isn't listed on Blogger. I'll randomly choose one comment next Tuesday night.