Tomorrow is Monday. Whether or not you eat meat, you can make a hugely positive impact on the planet by skipping animal flesh one day a week. Learn more by visiting the Meatless Monday website.
I kick off my new feature with one of my favorite quickie dinners: Pete’s Harbor Special from the amazing Student’s Vegetarian Cookbook. This recipe features things you may already have at home, and if not, you can easily (and cheaply) procure them.
The following makes one serving, but feel free to double, quintuple, or whatever it.
Start by slicing a cleaned-and-dried medium zucchini into 1/4″ thick pieces, either straight or on a diagonal.
Next, heat 2 teaspoons of olive oil in a medium-sized skillet over medium to medium-high heat. (My stove runs really hot, so I never go above medium for sautéing.) When hot, add the zucchini slices and 1/2 teaspoon of dried thyme.
Cook until the zucchini is golden-speckled on both sides, about 10 minutes. Then remove them from the pan. You can put them on a plate lined with paper towels to absorb some of the extra oil.
Meanwhile, heat I cup canned vegetarian refried beans (bonus: they’ll be fat-free!) in a small saucepan with one clove (or three, if you’re a fiend like me) of garlic. You can also do this in the microwave if you’re in a hurry.
Spread the beans in a thin layer on a warm plate. Top with zucchini, seasoning with salt and pepper to taste. Add salsa.
Add grated cheese or nutritional yeast, or just eat it as is for a delicious, healthy, vegan meal.
I enjoy salad on the side topped with a little corn. It’s also great with some corn chips.
If you make this dish, send me a picture! Also, definitely check out the book. It’s full of delicious, simple, healthful recipes.