There was a stretch last year when my thumb could open a delivery app faster than my eyes could register hunger.
Thai curry at midnight? Vegan pizza on a Tuesday? Pad see ew with extra tofu, hold the guilt—except my bank account was the one holding it.
By the end of each month, I’d stare at my statements and realize I’d spent more on soggy cardboard boxes than on rent for my first apartment.
Takeout had become my default. It was convenient, sure, but it was also expensive, wasteful, and—if I’m honest—disconnected me from the flavors and rituals that first made me fall in love with food.
Cooking had always been my inheritance: my abuela’s simmering pots, my parents’ corner taquería, the smell of roasted chiles in our kitchen. And yet, there I was, outsourcing my meals to strangers with motorcycles.
So I gave myself a challenge: one month, five recipes. Could I break my takeout habit, rediscover the rhythm of home cooking, and maybe save a little cash?
The answer, deliciously, was yes. Here are the five recipes that changed everything.
1. 20-minute smoky chickpea tacos
The first recipe I leaned on came from pure survival mode: tacos or bust. When my cravings hit for crispy, messy, eat-three-before-you-know-it tacos, I found myself defaulting to delivery. But then I realized I could make a taco filling with chickpeas that was so smoky and satisfying, I didn’t miss the restaurant version.
How to make it:
- Drain and rinse one can of chickpeas.
- Sauté in olive oil with smoked paprika, cumin, garlic powder, and a pinch of chili flakes until crispy at the edges.
- Mash lightly with a fork so you get a mix of texture—some whole, some crumbly.
- Warm up corn tortillas and top with the chickpea mix, shredded cabbage, avocado slices, and a quick cashew-lime crema (blend soaked cashews, lime juice, and salt).
The bigger “why”: Chickpeas are pantry heroes—cheap, shelf-stable, protein-rich. Tacos like these remind me of my family’s taquería but cut down on packaging waste and late-night impulse spending.
Recipe card: smoky chickpea tacos
- Cook time: 20 minutes
- Cost per serving: ~$2
- Quick tips:
- No cashews? Use store-bought vegan sour cream with lime juice.
- Double the filling and save for burrito bowls or nachos the next day.
- Warm tortillas directly over a gas flame for restaurant-style char.
2. Sheet-pan sesame tofu and broccoli
This was my replacement for the $18 sesame tofu I used to order weekly. The takeout version always arrived soggy, drowning in sauce. My version? Crispy edges, caramelized broccoli, and the kind of nutty sesame flavor that makes you forget it’s technically a weeknight “budget” dinner.
How to make it:
- Press and cube a block of firm tofu.
- Toss with soy sauce, sesame oil, cornstarch, and a drizzle of maple syrup.
- Spread on a sheet pan with broccoli florets.
- Roast at 425°F for 25 minutes, flipping halfway.
- Finish with toasted sesame seeds and scallions.
The bigger “why”: Roasting instead of deep-frying saves on oil and cleanup, while still delivering bold Asian-inspired flavors.
Recipe card: sesame tofu & broccoli
- Cook time: 10 min prep + 25 min roast = 35 minutes
- Cost per serving: ~$4
- Quick tips:
- Add bell peppers or mushrooms to the sheet pan for variety.
- Swap maple syrup for agave or brown sugar.
- Store leftovers in an airtight container; re-crisp in the oven, not the microwave.
3. Five-ingredient coconut curry
Curry was my kryptonite—the dish I told myself I “couldn’t” make at home. Turns out, with the right shortcuts, it’s easier than waiting for delivery.
How to make it:
- Sauté a spoonful of red curry paste in a pan until fragrant.
- Add one can of coconut milk, a can of chickpeas, and two cups of frozen mixed veggies.
- Simmer for 10 minutes.
- Toss in a handful of spinach just before serving.
- Serve over rice or quinoa.
The bigger “why”: Comforting, colorful, and adaptable, this curry proved that cravings often come down to habit, not ability.
Recipe card: coconut curry
- Cook time: 15 minutes total
- Cost per serving: ~$3
- Quick tips:
- Keep curry paste and coconut milk in the pantry for instant weeknight meals.
- Sub chickpeas with cubed tofu for extra texture.
- Freeze cooled curry in single portions for “instant takeout” nights.
4. Lazy lentil soup
Pho used to be my Sunday night ritual—hot broth, noodles, herbs. But $15 bowls add up fast. Enter: lentil soup. It doesn’t mimic pho exactly, but it scratches the same itch for warm, slurpable comfort.
How to make it:
- Sauté chopped onion, carrot, and celery in olive oil.
- Add garlic, cumin, and smoked paprika.
- Stir in a cup of dried lentils, a can of tomatoes, and six cups of veggie broth.
- Simmer for 25 minutes until lentils are tender.
- Finish with lemon juice and parsley.
The bigger “why”: A pot of soup that feels generous—enough to freeze, share, or stretch across the week—changed my relationship with “convenience.”
Recipe card: lazy lentil soup
- Cook time: 10 min prep + 25 min simmer = 35 minutes
- Cost per serving: ~$0.75
- Quick tips:
- Add spinach or kale during the last 5 minutes for extra greens.
- Store in freezer bags flat for easy stacking.
- Squeeze fresh lemon on top before eating to brighten flavors.
5. One-bowl banana oat pancakes
Here’s the curveball: breakfast-for-dinner. Pancakes were my guilty pleasure takeout order from a 24-hour diner down the street. My DIY version is just as fluffy but way cheaper—and doesn’t come with styrofoam syrup cups.
How to make it:
- Mash two ripe bananas in a bowl.
- Stir in two cups of oats, a flax egg (1 tbsp ground flax + 3 tbsp water), a splash of plant milk, and a pinch of baking powder.
- Cook on a greased skillet until golden.
- Serve with peanut butter, berries, or maple syrup.
The bigger “why”: Cozy, wholesome, and pantry-friendly—proof that comfort food doesn’t need delivery fees.
Recipe card: banana oat pancakes
- Cook time: 5 min prep + 10 min cook = 15 minutes
- Cost per serving: ~$1
- Quick tips:
- Add chocolate chips or blueberries before flipping.
- Use quick oats for a smoother batter, or rolled oats for a heartier texture.
- Leftover pancakes freeze well; reheat in the toaster.
The ripple effect
By the end of that month, something shifted. I wasn’t just saving money (though shaving $200 off my food budget felt amazing). I was reconnecting with the act of cooking itself. My fridge stopped being a graveyard of takeout containers and became a canvas again.
- Health: My sodium intake dropped, my energy went up, and I stopped relying on fried oils and added sugars.
- Climate: Less plastic packaging, fewer single-use chopsticks, and less food waste from forgotten containers.
- Community: Sharing lentil soup with my neighbor, teaching my niece how to mash bananas for pancakes—it brought people into my kitchen in a way delivery never could.
Conclusion: more choice, less default
Breaking up with takeout didn’t mean swearing it off forever. I still order sushi sometimes, or grab vegan dumplings when I’m wiped out.
But now it’s a choice, not a reflex.
These five recipes gave me agency back in my kitchen, saved me serious money, and reminded me that cooking—even quick, scrappy cooking—is a kind of self-care.
If you’re stuck in the delivery cycle, here’s my invitation: pick one of these recipes this week. Try it once. See how it feels to taste something you made with your own hands.
Before you know it, you might find that your favorite chef has been you all along.
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