Of course it’s back to summer weather in Texas. And a CSA box full of summer produce. As much as I crave cool mornings, comforting meals, and fall produce, it hard to not enjoy the last remaining bits of summer when it comes back. This week’s meals are an attempt at light yet comforting fall inspired meals while still maximizing summer’s fresh flavors.
- Chop and dice all veggies.
- Roast zucchini.
- Press and bake tofu.
- Monday: Baked Tofu and Green Beans
- Tuesday: Vegan Taco Soup
- Wednesday: Roasted Chayote Tostadas
- Thursday: Stir-Fried Udon Noodles with Bok Choy
- Friday: Leftover Tostadas and Soup
Lunches: Autumn Apple Salad with leftover tofu and green beans.
Breakfasts: Doing a little fall baking, so zucchini and pumpkin muffins with hot tea to get each morning started.
As a transplanted Texas girl, I’m all for tacos. Except I am never a fan of messy hand-held foods that leave your fingers dripping with the fallen out leftovers. These tostadas are a delicious solution. Crisped baby tortillas topped with creamy beans, flavorful veggies, and just a dollop of topping to give all the satisfaction without all the mess. Also, feel free to eat more than one serving at a time. They can get a little addictive.
Crispy, spicy, light yet hearty, these veggie-laden tostadas make a refreshing lunch, appetizer, or dinner party.
2 chayote squash, diced
2 tsp olive oil, divided
1/2 tsp chili powder
salt and pepper
1/2 c shishito peppers, sliced
1/2 c yellow onion, sliced
1 c canned low sodium vegetarian refried beans
12 small corn or flour tortillas
1/4 c radishes, thinly sliced
Preheat oven to 375 degrees. Line a baking sheet with parchment paper
Toss squash with oil and season with chili powder, salt, and pepper. Roast in oven for 20-30 minutes until browned and soft.
In a medium saucepan, heat 1 tsp olive oil. Saute peppers and onion for 10 minutes until browned.
Add squash to pepper and onion mixture and stir to combine. Remove from heat.
Lay out tortillas. Spread 2 T refried beans on each. Evenly divide veggie mixture on top of beans. Garish with radishes and avocado slices.
Serve with salsa and cilantro, if desired.
Copyright 2016 Neat & Nutritious.
Per serving: 305 calories, 49 g carbohydrate, 12 g fat, 10 g protein, 1060 mg sodium, 6 g sugar
Late, but not forgotten! I really enjoy having these posts to look back on each year and see progress, especially on days when I feel the work is never-ending, and I am getting nowhere. And I do have more goals each month than I share on here, but these are usually the big ones for the month, the new ones, the important and fun ones. Reminding myself that this year is about Celebrating Others and Cultivating Gratitude. Last week, I was in an introverted rut, working on projects, head buried in books and writing, and missed out on the people, the fun, the joy. These next few weeks, as I moved my office to make space for a nursery, I have a new view, a feeling of a new start, thankfulness to do what I do, and time to focus on what matters most.
September in Review:
- Bring back Supper Club! (1. Plan for it) // I am still in the habit of planning this last minute, but it happens. Working on being more prepared next month!
- Grow photography skills (7. Capture it) // I signed up for a program but have not started it yet. Practicing in October in correlation with some new goals.
- Work/Life Balance (4. Schedule rest) // This has been working pretty well so far, hopefully I can keep it up with all the projects coming on to my plate this season.
- Host a girls night (1. Plan for it) // Thinking up a girls night dinner with a handful of friends to change up Supper Club.
- Finish Celebration Nutrition project (3. Grow it) // I have a big, fun project that is due November 1st, so this one gets top priority.
- Prep for Vegan Month of Food (8. Share it) // Yup, it’s happening again this year, and with posts every single day in November. Writing and testing lots of fun recipes this month to share with you!
Have a Grateful and Joyful October!