I haven’t been a vegetarian all my life, in fact, I’ve only been a vegetarian for a little over a year. It was a very personal decision that I had been considering for the longest time and I am very happy with it. I was already not a great cook and the switch to vegetarian has made it even harder… why? Well, now I have been needing to figure out how to get everything my body needs with this new lifestyle, how to not get bored eating the same things over and over, and how to expand my taste buds by trying other foods that maybe I wasn’t as crazy about or willing to try before. Sadly, I am still not a great cook, but I am making progress and I just absolutely love sharing my small cooking accomplishments with you. The below, is a small twist on a dish my mom used to make (hers involves pork), hope you try it and tell me what you think!
I will not be using measurements for this recipe as it is all based on personal taste. If you are a big fan of any of the ingredients, just add more of it.
- Frozen corn
- Jalapeño pepper (I used half of one without seeds to not make it too spicy)
- White or yellow onion
- Mozzarella or Oaxaca cheese
- Olive oil
- Finely chop the onion and jalapeño. Once finely chopped, put it on a pan with a little olive oil at medium-low heat and cook them until the onions are golden.
- Chop the tomatoes in small pieces and add them to the pan.
- Cut the zucchini and squash in small pieces and add them to the pan. Mix occasionally to allow all of the ingredients to cook and not stick to the pan.
- Once the zucchini and squash are cooked but still firm, add the corn and salt to taste.
- Add some cheese and mix, allowing it to melt on the other ingredients.
- Serve with a side of sliced avocado. You may garnish with a bit of extra cheese on top, some greens or anything else you like.
Super easy, very quick to make and tastes delicious!
Do you have a cool vegetarian recipe for me to try? Post it in the comments and I will give it a go.
Stay true – Chantal