Happy Meatless Monday, y’all! Vore and I actually talked about our groceries recently–from both a budget and a health perspective–and he thought it might work well for him to go meatless TWO days a week. (Who is this man? I won’t complain.)
For those who might be stumped about vegetarian recipes meat eaters will enjoy, I have written a post with my favorite recipes. Here’s what we’re loving lately:
- Mama Pea’s Black Bean Burgers. This is my go-to burger recipe. My guy loves it! I make a double batch and freeze leftovers for a quick meal. They’re great as burgers or crumbled on top of a salad.
- Pizza. We usually make our own, but if you are in a pinch for time, this Annie’s Rising Crust Spinach Mushroom pie is the jam.
- Veggie plates! Last night I made a corn tart (recipe below), mixed grilled veggies and Pink-Eyed Peas with Smoked Paprika from Cooking Light. I also buttered and grilled a couple of pieces of Portuguese bread. It was easy breezy and plenty filling for my hungry guy.
Now them, about this tart. YUM! I loosly followed this Whole Foods recipe, making substitutions based on what we had in the house. I used the healthified crust from my Tomato Pie Remix recipe in the place of the prepared version. Get to the store or farmer’s market while there is still lovely fresh corn and make this. You’ll thank me.
Fresh Summer Corn Tart
for the crust:
1 1/2 cups homemade breadcrumbs, unseasoned
1 tablespoon butter
1 cup unsalted canolini beans
1/2 teaspoon salt
for the filling
3 eggs, beaten
1/4 cup fine yellow cornmeal
1 cup full fat coconut milk
3 ears yellow or bicolor corn, husked
1/3 cup crumbled feta cheese
2 tablespoons mixed chopped fresh herbs (I used basil, chives and thyme)
3/4 teaspoon fine sea salt
Tomatoes and basil for topping
*Combine the bread crumbs, butter, beans and salt in the food processor or high speed blender. Pulse until the beans/breadcrumbs/butter are integrated.
*Squish this mixture evenly into a 10.5 inch tart pan that has been coated with cooking spray. Ta-da! Crust.
*Bake the crust at 350 for 10 minutes. Meanwhile…
*Use a whisk to beat the eggs in a large bowl. Add in the cornmeal and coconut milk and whisk until combined. Stir in the corn, feta, herbs and salt. Get them good and integrated.
*Pour the egg/corn mixture into your prepared crust and bake at 350 for 45-55 minutes. Top with tomato slices and basil and enjoy!