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Posts Tagged ‘vegetarian Mexican’

Meatless Monday: Cinco De Mayo Edition

 

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Chock full of herbs and spices, Mexican cuisine is one of the easiest to take meatless without losing any of its bold flavors. Take, for example, this recipe for spicy chiles rellenos, the perfect veg-centric entree for your Cinco de Mayo bash. The restaurant favorite is easy to do at home, especially when you skip the traditional deep-frying method. To make this fiery south-of-the-border meal, stuff boiled ancho chilies with goat cheese and fresh herbs, steam them until fork tender, then top the lot with a jalapeno-laced salsa. Extinguish the heat with a round of margaritas, or sweeten things up with classic Mexican desserts.

Chiles Rellenos with Cherry Tomato Salsa

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Meatless Monday: Grilled Squash Quesadillas with Tomato Salsa

squash quesadilla

Manchego and squash-filled quesadillas served with homemade tomato salsa.

It’s not too difficult to go meatless on Mondays in the summer. I mean, have you been to the farmers’ market lately? The stands are overflowing with tomatoes in every variety and color, squash, zucchini, onions, beans, watermelon, and peaches; from a produce standpoint, it’s the best time of the year. My struggle with the market is restraining myself from wiping out the full stock of heirlooms or those tiny, yellow tomatoes that taste like candy. And if you’re lucky enough to have a garden, you’re bringing in quite the bounty from your yard, too. So like I said, eating vegetables on a summer Monday shouldn’t be a challenge. It might be tougher to stop scarfing down vegetables than it is to start.

So while you’re at the farmstand or in your garden, grab a bunch of zucchini or summer squash and some tomatoes. You’ll need them for this irresistible squash quesadilla. It’s comforting in the way that Tex-Mex food is, with little pockets of melted cheese topped with spicy salsa, but this version of the standard quesadilla is full of smoky, grilled squash. It’s so good, you might want to make two batches.

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