4 Vegetarian Recipes For A Texas Family
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Texas isn’t really known for its vegetarian food, since most people think of beef and BBQ when they imagine a Texan meal. However, it’s a huge and diverse state and there is something for everyone preference in it including great vegetable and produce for a veggie meal. These vegetarian recipes are all easy to make and the whole family could pitch in to help when you start making them. They are also mostly made out of local produce, which means that by making them you get to support your local farmers and farmers markets.
Southwestern Tofu Scramble
This is a great meal for a family since it can be turned into a two day meal rather easily. When it’s fresh and when you follow the recipe it’s a gourmet meal that’s both delicious and instagramable. However, it can also be made into a sandwich when it’s cold the day after.
Heat a large nonstick skillet over medium heat and coat with cooking spray. Add bell pepper and carrot, and cook 7 minutes, or until just tender. Stir in green onions, garlic, cumin, and turmeric, and cook 1 minute more. Add tofu (how long does tofu last?) and hot sauce (how long does hot sauce last?), and cook 5 minutes, or until heated through and all liquid has cooked off. Stir in cilantro (how long does cilantro last?), and serve with salsa.
Grilled Portobello Tacos With Salsa Verde
It’s the grilling that gives this meal that Texas look and feel but the produce that is being grilled is one hundred percent healthy and slimming. The key to preparing this dish is to preserve the integrity of the taco or it will fall apart in your hands. That’s done by making sure by not overcooking the mushroom caps.
To make the tacos
Brush mushroom caps with marinade.
Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, and then slice into strips.
To make Salsa Verde:
Purée all ingredients in food processor 1 minute, or until smooth.
Pour salsa over mushroom strips, and let stand 5 to 10 minutes.
Lightly warm the tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.
Baked Chiles Rellenos with Smoky Tomato Sauce
This isn’t a traditionally vegetarian meal, but one that already has its ordinary Texas recipe. Here, we’ve given it a little twist and made it more suitable to the family that cares about vegetarian dining and about animal cruelty. What was taken way was the egg batter used to fry the rellenos.
To make Chiles Rellenos:
Roast and peel chiles. Cut 3-inch slit in each chile, and remove seeds with spoon.
Preheat oven to 425°F. Heat the oil in skillet over medium heat. Add onion, and cook 5 minutes, or until soft. Add zucchini and corn, and cook 5 minutes more. Season it with salt, if desired. Transfer to bowl, and stir in cheese.
Stuff each chile with 1/2 cup zucchini mixture. Secure closed with toothpicks.
Whisk egg with 1/2 cup water in bowl. Spread breadcrumbs on plate.
Dip chiles in egg wash. Coat it with breadcrumbs. Place on baking sheet, and bake 15 to 25 minutes, or until golden.
To make Sauce:
Heat oil in saucepan over medium heat.
Add onion, chili powder, and cumin, and cook 4 to 5 minutes or until onion is soft and spices are fragrant.
Add tomatoes, and simmer 10 minutes, breaking up tomatoes with spatula or wooden spoon.
Transfer to blender, add chipotle chile, and blend on low speed until Sauce is smooth.
Serve Chiles Rellenos with Sauce, cilantro, lime wedges and sour cream.
Double Corn Cakes with Black Beans
Precooked polenta (how long do polenta last?) is a rather simple mean, but it can become something much more when it’s dressed up with corn kernels. To add a bit more to the meal you can serve it with your favorite salsa.
Heat the oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.
Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave it for 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.
Coat the skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes (how long do corn cakes last?) in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.
Which one of these vegetarian recipes will you try out first?
If you're having trouble curbing your appetite at night, try these healthy snacks that are both satisfying and good for you.
