It has been almost a month since I decided to start replacing the meat in my diet for a couple of days a week. I shared this new lifestyle decision with you in my post titled “Less Meat!” I set the goal for two days a week and that has been completely manageable. In fact, I’ve even gone three days in some weeks. If you’ve been following along, you’ve seen posts about my Go Green Bake and my Eggplant and Heirloom Lasagna.
Those were my most involved veggie fixes so far, but I have a few other very simple but tasty favorites too.
I found a recipe for curried egg salad and I can’t get enough of it! I keep forgetting to take pictures of this one, but you can see the finished product in the original post. I’ve also used this as a filling in lettuce wraps instead of on toast just to mix things up a bit.
I am also a fan of flat bread veggie pizzas. Pictured is a pizza margherita. You can make so many different combinations and usually I just use this to finish some odds and ends veggies that are in the refrigerator before they spoil.
I also tried a recipe from Martha Steward for a Tortilla and Black Bean Pie. It was very tasty! I suggest adding a little extra hot sauce to it. I also replaced the scallions in the original recipe with cilantro. This is what I’ve made for my food swap event coming up next week!
I had leftover black beans from the pie, so I made Buffalo Black Bean Stuffed Peppers the next night. Basically, I just used 1/4 cup chopped red onion, 1 cup of black beans, 1/2 teaspoon garlic powder, 6 chopped cherry tomatoes, and 3 tablespoons of buffalo sauce for the filling, and topped it with mozzarella and baked it until heated through. A great way to use the black beans in a different way!