Food & Drink

Dinners Are Served: 10 Vegetarian Meals for Less than $50

Wednesday – Taco Salad with Cilantro Lime Vinaigrette

Ingredients:
2 flour tortilla
3 cups of romaine lettuce, chopped
1 cup frozen corn
1 cup black beans
1 cup cheddar cheese, shredded
1/4 red bell pepper, chopped
15 cherry tomatoes, halved
½ avocado, chopped

Vinaigrette Ingredients:
1 tablespoon fresh lime juice
1 tablespoon cilantro, finely chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
½ tsp. salt
Pinch of pepper

Directions: 
Preheat oven to 350 degrees. Using an oven safe, glass bowl, place bowl upside down on a baking sheet. Use hands to mold flour tortilla to bowl and bake for 10 minutes or until tortilla is golden brown. Repeat with second tortilla (or use two bowls).

While tortillas are baking, whisk together lime juice, olive oil, vinegar, salt and pepper to form cilantro lime vinaigrette. Once tortillas are baked, fill shell with beans, corn, lettuce, tomatoes, pepper, cheese, avocado, and top with vinaigrette.

Thursday – Zucchini Fritters with Yogurt Dipping Sauce & Side Salad

Ingredients:
2 medium zucchini, shredded
½ cup flour
1 tsp. salt (or to taste)
1 egg
1/4 cup plus 2 tablespoons scallions, chopped finely
½ tsp. baking powder
½ cup plain Greek yogurt
½ cup fat-free sour cream
2 tablespoon fresh lemon juice
3 tablespoons olive oil
1 tsp garlic powder
2 cups of arugula

Directions: 
In a large bowl, combine shredded zucchini, flour, baking powder, salt and egg. Use a fork to combine. Heat 2 tablespoons of olive oil in a skillet over medium high heat. Drop heaping spoonfuls of the zucchini mixture onto oil and allow to cook for a few minutes before flipping (4-5 minutes per side). Remove to a towel-lined cooling rack to remove excess oil.

For yogurt dipping sauce, combine Greek yogurt, sour cream, lemon juice, garlic powder (salt and pepper to taste). Stir to combine.

For dressing, combine 1 tablespoon olive oil, 1 tablespoon lemon juice, a pinch of salt and pepper. Top arugula with dressing.

Friday – Pear and Goat Cheese Crostini

Ingredients:
1 small baguette, sliced
1 pears, sliced thinly
4 oz. goat cheese
2 tablespoons honey
2 cups arugula
Several large slices of parmesan cheese (to taste)
1 tablespoon lemon juice
2 tablespoons olive oil

Directions: 
Preheat oven to 350 degrees. Slice the baguette into 1 inch thick slices. Brush with olive oil and toast in oven for 10 minutes or until lightly browned. Top crostini with goat cheese, pear slices, and then drizzle honey over the top.

For dressing, combine 1 tablespoon olive oil, 1 tablespoon lemon juice, a pinch of salt and pepper. Top arugula with the dressing and parmesan.

Pages: 1 2