Cooking - Meatless Monday Veggie Tacos

Now you know me loves me beef. In fact, entering the search term "daddy cow beef" will somehow lead you to my lowly blog.


But I also know there are definite health and environmental benefits from going meatless. So I've decided to join the Meatless Monday movement. One day a week, if I can remember, I will cut meat out of my family's diet. 


Here's the mission that I subscribe to from www.meatlessmonday.com:


Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel. 


Sounds good to me! It's a small step but a manageable one in our household. Red meat is pretty scarce around here anyway. (Thanks Larry.)


Last week I made Pioneer Woman's Grilled Vegetable Pizza. I had some issues with my execution, (I rolled out the dough too thin and the toppings just made the whole thing a soggy, unattractive mess) but the flavors kicked ass. 


That's when I had an epiphany. At the moment, I'm not a huge vegetable fan. I don't really enjoy eating them on their own. But they are wonderful vehicles for flavor!


When pesto or goat cheese or curry or garlic or lemon is involved, I'm all over that shit!


So, armed with a new attitude, I'm enthusiastic preparing the foods I know my kids will reject for months to come. But I have high hopes for a breakthrough one day. I think I see the future... Lincoln will be a chef living in Europe and, owing all his inspiration to his dear mama, he will pay for his parents to live in a chateau in the French countryside. He will visit often with his wealthy, famous friends and cook wonderful meals to be enjoyed out in the garden.


I'm getting way excited about this new life. I cannot wait.


While I dream, enjoy this recipe that I came up with today. Larry and I loved every bite of these tacos. The kids enjoyed some black beans and quinoa with avocado and corn. Well, maybe "enjoy" is a strong word...I forced Maya to choke back a few bites. Buen provecho!

Veggie Tacos 


2 tablespoons Canola Oil
1 red bell pepper, cut into strips
1 sweet yellow onion, sliced
2 cloves of garlic, minced
1 ear of corn
1 yellow squash, cut into half moons
1 zucchini, cut into half moons
Dash of Cumin
Dash of Chili Powder
Salt
Pepper
Cilantro
Juice of 1 Lime
Corn tortillas
Goat Cheese
Salsa
Avocado
Quinoa 
Whatever else you like


Heat the canola oil over high heat in a large skillet. Throw in bell peppers and cook for about 3 minutes. Add onions for a couple minutes. Then add garlic and corn. Then add the squash and zucchini and season with cumin, chili powder, salt and pepper. Cook until vegetables are tender but still a little firm. Add cilantro and lime juice.


Serve on heated corn tortillas with goat cheese crumbles, avocado and salsa. I added some quinoa for added protein. You could also add black beans if you would like!



As an added bonus, I served Pioneer Woman's Watermelon Granita for dessert. Life is gooood!