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I'm trying to find a website or cookbook that discusses cooking for only one person. I've tried the search function but it's not pulling up anything.<br><br><br><br>
I live in an apartment, with apartment sized fridge, so making normal size recipes and freezing them is not working out......no room!<br><br><br><br>
I need some basics that I can cook and have just enough leftovers for lunches the next day.<br><br><br><br>
Any advice?
 

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I made a great dinner the other night and have been eating the left overs. I don't think it should cost much or take up much room. Also it was my first time trying seitan.<br><br>
I bought some seitan, some veggies and made a stir fry. There are all sorts of veggies to buy and throw in there, and for one person this is even cheaper. maybe 2 carrots, a few mushrooms, some celery, broccoli, an onion, garlic etc (also soy sauce is needed). The most expensive part was the setian which I believe was a bit over $4 but I was surprised at how tasty it was (I had picked it up and put it down many times in the store on previous shopping trips since it looked funny). But the seitan was JUST like the beef in regular stir frys, and it was YUMMY reheated....
 

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What is an "apartment-sized" fridge? I live in an apartment and have a fridge the same size as my mother does, in a large house.<br><br><br><br>
I have a book called something like "Vegan cooking for one." Try looking for it on Amazon to learn the title, and then see if your local library has it. It's almost always better to try out the book before you buy it.
 

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I recommended this book in another thread but the Starving Students' Cookbook is reallly good and has lots of one person recipes. It does rely a lot on canned stuff but there are some good recipes.<br><br><br><br>
Also you can go to allrecipes.com and when you click on the recipes there's a feature so you can change the amounts. Like you see a recipe but it serves 8 you can change it to serve 2.<br><br><br><br>
I live by myself and I end up eating my "default" dinner a lot -- onion, garlic, pepper, zucchini, sauted together wtih canned beans, canned chiles and eaten over rice or as a burrito. And I make a lot of pasta (jarred sauce, saute some onions, garlic, and peppers, and throw in some veggie crubmbles) or various casseroles.<br><br><br><br>
Mostly I use recipes that serve 4 and then I eat the leftovers either the next three nights or have left overs for lunch and dinner.
 

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Skylark, this is the book<a href="http://http//www.amazon.co.uk/Vegan-Cooking-One-Simple-Appetizing/dp/0722539231/sr=8-1/qid=1171490022/ref=pd_ka_1/203-9585018-6227108?ie=UTF8&s=books" target="_blank"><br><br>
http://www.amazon.co.uk/Vegan-Cooking-One-Simple-Appetizing/dp/0722539231/sr=8-1/qid=1171490022/ref=pd_ka_1/203-9585018-6227108?ie=UTF8&s=books</a><br><br><br><br>
It is pretty good, actually. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #6 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>skylark</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
What is an "apartment-sized" fridge? I live in an apartment and have a fridge the same size as my mother does, in a large house.</div>
</div>
<br><br><br>
I know, my old apartment I had regular sized stuff too. This one is smaller, it's actually called an apartment sized fridge, it's about half the size of a normal fridge.<br><br><br><br>
My lease is up in May, and you can believe I'm moving someplace where things are normal sized!
 

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you could always just make half of a regular 4 serving recipe so you can have dinner and leftovers for lunch the next day.
 

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1) Make regular portions.<br><br>
2) Put leftovers in tupperware<br><br>
3) Wrap tupperware in plastic and place in box<br><br>
4) Write troubs address on front of box<br><br>
5) ??????<br><br>
6) Profit!
 

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I am the only veg in the house so I often make my own meals, usually i will buy amys frozen meals or meals made at the wildoats deli, but i often take a can of tomatoe soup either amy's or muir glen and add frozen veggies and spinich to it and it taste amazing and i usually don't have leftovers.
 

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I have <i>Vegan Cooking for One</i> by Leah Leneman and <i>Table for Two</i> by Joanne Stepaniak, as well as <i>Student's Vegetarian Cookbook</i> by Carole Raymond. Nancy Berkoff has <i>Vegan Meals for One or Two</i>, but that is one I haven't looked at closely and have not bought. I found Nancy Main's <i>Intimate Vegetarian</i> on an Amazon search, but I hadn't heard of it before. The Leah Leneman cookbook gives weekly menus - so you'll buy a zucchini, and use half today and half tomorrow, and she gives you two different recipes using them.<br><br><br><br>
Nikki and David Goldbecks's American Wholefoods Cuisine has a "Short Order Cooking" section that is geared toward cooking for just 1 or 2 people. (Their recipes are really good, too - this is one of my favorite cookbooks.) I found they have a new cookbook out which I'd never heard of called <i>Enemy of the Steak</i>.
 

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Hi!<br><br><br><br>
I, too, have been struggling with the whole cooking for one issue, but lately it just seems to have clicked with me. I often make big batches of things like red beans and rice or soups, and I'll immediately freeze most of it, leaving enough out for a few days' dinners/lunches until I'm likely to get sick of it.<br><br><br><br>
On Tuesday I made a fabulous red lentil soup and have eaten it with toasted whole wheat pitta and hoummus twice since then. One more serving, and it'll all be gone. I've just kept the soup in the fridge, and it's still fine, but I've been diligent about eating it (easy to do when I love it and I'm too lazy to cook more!)<br><br><br><br>
Tonight, I made an amazing "Irish Risotto" using steel cut oats instead of rice, and I'll probably just refrigerate the leftovers as well.<br><br><br><br>
It's tough not to make too much, and I still find myself throwing bits out every now and then, but it can be done! It also means that I don't have to cook every night. (I also stock up on frozen pizzas and Amy's pocket sandwiches and the like for nights when I really can't be bothered to cook).<br><br><br><br>
I, too, have a tiny kitchen, but when I lived alone for a year in France, I managed to actually cook for myself on just a hotpot! I had no kitchen at all, and the top of the mini fridge served for my cupboard, cutting board, stovetop, and countertop as needed. If that can be done, you can make do in a tiny kitchen, trust me!
 

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I cook for one all the time, it is easy when you do things like Tofu scrambles, stirfries, soup, salad, baked potatos, hummus and pita, burritos, pasta, etc.<br><br><br><br>
I have an apartment sized fridge and it still holds plenty, although I could use more freezer space.
 
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