Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
Ceviche has to be one of my favorite all-time dishes. It combines two of my favorite foods: chips and salsa and delicious fish. However, I haven't yet trusted myself to make the dish at home perhaps because it involves raw fish. I'd rather enjoy it somewhere where I know the fish is fresh and cleaned right.
So at home, my go-to is to make a vegan version that swaps garbanzo and cauliflower for the fish. It's a pretty great substitute and means I don't have to worry about food poisoning from raw fish. Plus it may even be healthier than the fish version which of course gives me an excuse to eat even more of it. Give this recipe a try. It's surprisingly easy to make and requires no cooking at all.
Ingredients
- 1 cup thawed frozen cauliflower cut into 1/4-1/2 inch chunks (see directions below if you want to use fresh cauliflower)
- 1 cup drained cooked chickpeas
- 1/2 cup diced red onion
- 1/2 cup sauerkraut (optional)
- 1 can Rotel canned tomatoes with liquid (I prefer mild)
- 2 tbsp chopped cilantro
- 1/4 cup lime juice
- 1/2 tsp salt
Directions
- If using fresh cauliflower, steam the cauliflower for 2-3 minutes just to soften it some.
- Put everything in a large lidded container and mix until well combined.
- Ideally refrigerate for 4-6 hours stiring every 2 hours so juices have a chance to soak into the cauliflower and chickpeas.
- Serve with chips or anything else you like to pair ceviche with.
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