Calabacitas
[Vegan]
Author Bio
When we're crunched for time, cooking something healthy and tasty often falls off our to-do...
When we're crunched for time, cooking something healthy and tasty often falls off our to-do lists. But with a little planning (and some smart recipes), eating well can fit into even the busiest lifestyle. In this follow-up to her popular first book, Plant-Based on a Budget, Toni Okamoto turns her attention to recipes that save you time and energy in the kitchen—and, of course, save you money, too! In Plant-Based on a Budget Quick & Easy, Toni shares creative ways to cut down on active kitchen time without having to invest in a ton of expensive equipment or resort to pricey premade foods. If meal prep isn't your jam, never fear; Toni offers so much more. Chapters focus on time-saving strategies like make-ahead meals, one-pot or one-pan dishes, sheet pan dishes and casseroles, 30-minute mains, and even simple desserts. Many recipes can be made oil-free, and Toni offers plenty of adaptations for your Instant Pot and air fryer. As the saying goes, time is money—and Plant-Based on a Budget Quick & Easy will save you both. Read more about Toni Okamoto
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Calabacitas [Vegan]
I grew up eating my grandma’s Calabacitas—zucchini, corn, and tomatoes in a spiced tomato broth with cheese—and this modified version takes me back. Besides tasting like comfort in a bowl, it’s a fresh and flavorful way to use up your summer produce! Excerpted from Plant-Based on a Budget: Quick and...
I grew up eating my grandma’s Calabacitas—zucchini, corn, and tomatoes in a spiced tomato broth with cheese—and this modified version takes me back. Besides tasting like comfort in a bowl, it’s a fresh and flavorful way to use up your summer produce! Excerpted from Plant-Based on a Budget: Quick and Easy (BenBella Books).
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Ingredients You Need for Calabacitas [Vegan]
How to Prepare Calabacitas [Vegan]
- In a large skillet, heat the oil over medium-high heat. Add the onion and sauté until tender and translucent, 1 to 2 minutes.
- Add the zucchini, tomatoes, garlic, and corn and sauté, stirring occasionally, until the vegetables are slightly soft, about 5 minutes.
- Stir in the salt, oregano, cumin, and black pepper and cook for another 1 to 2 minutes.
- Stir in the cilantro and serve immediately, or store in an airtight container in the fridge for up to 4 days.
Notes
For spice, add 1 minced hot pepper (poblano, if in season) in step 1. For protein, add 1 (15-ounce) can black beans, drained and rinsed (1 ½ cups), in step 2. Swap the corn for hominy.
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