More Veggie Recipes

Since I know you are all racking your brain trying to figure out some new veggie recipes so you can cook like me (by including one or two veggie recipes in your weekly rotation so that you can a) save money, and b)cut out some of the meat from your diet), I've decided you need to see my most recent tasty and totally, deliciously satisfying veggie ensembles.

I know, this may not look like much (in fact it may be a bit unappetizing); but if you look real closely and suck it up (you know, if you're having trouble thinking about eating this odd looking dish) you'll find some very healthful ingredients. Some of my very favorite foods are in this gosh darn good meal-

fresh-from-the-(no pesticides used)-garden tomatoes {I used 4;chunked}

fresh-from-the (no pesticides used)-garden basil {I used bout 1/4 c, shredded}

red onion {I used about 1/2 an onion, sliced)

fresh mozzarella cheese {I used 1-8oz(?) pkg; chunked}

toasted (at 400, about 10 mins) bread chunks (from 1, day-old french loaf) that were lightly coated with EVOO (about 1/3 c) prior to toasting

and a perfect 2:1 mix (1/4c: 2T) of EVOO and Balsamic Vinegar

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1) chunk bread and toss to coat in 1/3 c EVOO; toast at 400 for 10 mins

2) meanwhile, cut up cheese, tomatoes, onion, basil and put in large bowl

3)mix up EVOO and Balsamic Vinegar

4) Take toasted bread and add to tomato mix

5)Toss Balsamic mix to coat the bread/tomato mix

6) Try not to eat it too fast!

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My second new fav is a little veggie enchilada I threw together one day!

You chop up: 1 green pepper & 1 onion (or 1/2 if you're not a big fan), and saute it in some EVOO on medium heat.

Dump in a small (4oz) can of green chilies, 1 (15oz) can of black beans; drained, and 1 can (whatever size you wish) corn (feel free to use mexicorn, pinto beans, a red bell pepper; this recipe is easily adaptable to your tastes)

So you'll have a little something like this in your skillet.

Then you portion out some (however full you like your enchiladas) into your whole wheat tortilla

Roll up each tortilla and lay them seam-side down in a greased 9x13 baking dish. Pour on a can of green or red enchilada sauce and sprinkle some cheese on top.


Here I've put green sauce on the enchiladas and about 1/3 cup of a Mexican cheese blend.

Put it in the oven at 350 for about 20-25 minutes. No need to cover it.

Total need to devour it.