Before Casey
and I began the vegetarian lifestyle, we had a weekly tradition. I loved this tradition. The moment that week’s occurrence was
over, I lived for the next week.
Sure, I felt overstuffed, bloated, and content all at once. But I loved
it. Ok, ok. I guess it’s time to clue you in. This weekly “date” we had was for
taco night. Wonderful, beefy,
seasoned, salty, crunchy goodness.
We went all out too. Soft
tacos, crunchy tacos, shredded lettuce, tomatoes, all kinds of cheese, olives,
onions, and even guacamole and salsa sometimes. I love tacos so much, I even out-ate Casey some weeks.
But unfortunately, beef is not a vegetarian thing. If it comes from something with a face,
it must go. And away our taco
nights went. *Moment of silent and one single tear* I didn’t even want to
bother with substituting that night with black bean tacos or fake meat
tacos. Nothing could replace
it. NOTHING. Taco night is one of the few meaty
meals I truly miss on a regular basis (that and Chick-fil-a and Zaxby’s…oh
Zaxby’s). But then I happened upon a Pinterest pin
(God bless whoever invented Pinterest) for roasted vegetable tacos. And I sat there, looking at it, and
thought, “I happen to love anything involving roasted vegetables. I also happen to love tacos.”. So, I decided maybe, just maybe, I
should give vegetarian tacos a try…maybe.
I have been trying to cut our grocery bills down lately
since we have had some costly weeks (My half marathon, my mother’s visit, and
now my sister’s upcoming visit).
So my first question before deciding to make it was “Does it involve a
LOT of ingredients I don’t have?”.
Good news: It didn’t--just
some zucchini, squash, corn, onion, and peppers were all I needed to buy. All the seasonings and the shells were
things I had. On to my weekly menu
“board” it went. And then, before
I knew it, the day was upon us. It
was time to make “the tacos” and hope they were good.
Aside from chopping the zucchini, squash, onion, and pepper,
this recipe was super easy to make.
Once its all chopped and tossed in the seasonings, you just roast it in
the oven, mash some avocado with yogurt, and then assemble the tacos. I looooved that. It meant I got to spend the 40 minutes
while they roasted doing other important things…like making chocolate gravy
(which will be a whole other post devoted to my love of it). A
few notes: I omitted the baby
tomatoes (mostly because I have diverticular disease and these and strawberries
really hurt). I used canned corn
instead of real corn (I have issues with chopping as it is and wanted to make
it easier on myself). I forgot
cilantro so I didn’t use that.
And….I used feta instead of goat cheese (it was a better flavor in my
opinion).
The final verdict:
I loved them. The veggies got
a nice flavor once they roasted and then paired with the cream sauce and
feta…man it was good. It doesn’t
even come close to resembling taco night and all its former glory…but it was
fresh, had good flavor, AND the husband liked it. That makes it a win in my book. So, here is the recipe. Enjoy and let me know what YOU thought about if you make
it. Also, do you have any other
non-meat based taco recipes? SHARE
if you do :)
Roasted Veg Tacos with Avocado Cream and Feta
Ingredients
Filling:
1 small zucchini, diced
1 small summer squash, diced
½ medium red onion, diced
1 ear sweet corn, removed from cob *I used
canned sweet corn and drained it
1 cup cherry tomatoes, sliced in half *I
omitted this part
1 medium red pepper, diced
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons cumin
¼ teaspoon salt
Avocado Cream:
1 ripe avocado
⅓ cup full fat, plain greek yogurt
¼ cup cilantro *NOTE: I omitted this part…because I forgot it at the grocery…but
it was still good
1 tablespoons lime juice
Everything Else:
Feta or Goat Cheese
4-6 corn tortillas
Extra cilantro
Instructions
1.
Preheat oven to 400˚. Prepare all the veggies as
described and toss with olive oil, minced garlic, salt, and cumin. Roast until
tender and lightly browning. *I roasted them for 40 minutes.
2.
While veggies are roasting, whip together
avocado, greek yogurt, cilantro, and lime juice.
3.
To assemble tacos, warm up tortillas (in the
microwave wrapped in a damp paper towel or a oven with a damp tea towel) and
assemble with roasted veggies, avocado cream, and a sprinkle of feta.
Source:
http://naturallyella.com/2012/08/08/roasted-veg-tacos-with-avocado-cream-and-feta/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+NaturallyElla+%28Naturally+Ella%29
No comments:
Post a Comment