Three Budget-Friendly Recipes: Peanut Granola, Buffalo Pasta Salad, and Eggplant Orzo

Steps

1. For Peanut Granola: Add 3 cups rolled oats and 1/2 cup coarsely chopped peanuts to a large bowl. Add ground cinnamon and a bit of salt and mix.
2. In a small pan, combine natural peanut butter, maple syrup (or agave), melted coconut oil, and vanilla extract. Heat gently until smooth.
3. Pour wet mixture over dry mixture and stir until well coated. Transfer to a lined baking tray.
4. Bake at 320F (160C) for 20-25 minutes, stirring halfway through. Let cool to harden, then store in a jar.
5. For Buffalo Pasta Salad: Cook pasta 2 minutes longer than al dente. Prep veggies: shred carrots, chop celery and red onion, halve cherry tomatoes, slice pickles.
6. In a small pan, heat oil and lightly crisp butter beans for a few minutes.
7. Mix dressing: combine vegan mayo, unsweetened soy yogurt, Frank's hot sauce, and ranch spice mix.
8. Add cooked pasta and beans to the bowl of veggies. Pour dressing over and toss everything together.
9. For Eggplant Orzo: Cook orzo until al dente, then drain.
10. Chop one medium onion and one eggplant into bite-sized pieces.
11. Heat oil in a saute pan. Add onion and cook until soft and golden.
12. Add tomato paste and vegan red pesto; cook for about 1 minute to caramelize.
13. Add eggplant, cannellini beans, a splash of water, soy cooking cream, nutritional yeast, salt, and pepper. Stir, cover, and simmer until eggplant is soft and creamy.
14. Optional: Heat oil in a small pan, toss croutons with Italian seasoning, cook until golden and toasty.
15. Add drained orzo to the sauce and stir to coat. Plate and top with crispy croutons and fresh basil.