Amber Sandoval-Griffin
October 09, 2010

I recently went vegetarian in an attempt to eat lighter and cut out heavier, fatty foods. But that doesn’t mean overloading on pasta, bread and cheese in place of dense meats. I’m trying to incorporate more vegetables and healthy proteins into my diet and see how hard eating would actually be without having meat as an option. Even though it’s only day three, so far, so good. You’d be amazed at all of the delicious options for gourmet vegetarian dishes if you are just willing to take the time to prepare them. Vegetarianism is also broadening my culinary horizons as I find all sorts of new recipes and types of cuisines to cook at home.

Last night, I made Veggie Fajitas by grilling yellow squash, zucchini, onions, green onions, and orange bell peppers and then adding my favorite condiments. I loaded them with light sour cream, a Mexican cheese blend, El Pato hot sauce, and chopped tomatoes. I also grilled the white corn tortillas so they were warm and had a slight crisp on the ends. I made homemade Spanish rice as my side and I had a delicious, healthy vegetarian meal in less than an hour. I could get used to this!




I’m excited for my long to-do list of new recipes for the next month as I delve deeper into my vegetarian adventures. Here are some things I plan on making next: 

Fiery Tofu and Coconut Soup

 


Pesto Lasagna with Spinach and Mushrooms

 


Pinto Bean Nachos

For more vegetarian recipe ideas click here:

Easy Meatless Meals

Vegetarian Pasta Dishes

Vegetarian Sandwiches

 

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