Kate Ramos of ¡Hola! Jalapeno came back to the blog to share more tips for vegetarian dishes. Previously he wrote articles, like how add more plants to your meals and how? eat a more plant-based diet. Kate writes about all the fresh and delicious Mexican-inspired dishes she cooks for her family, and is coming out with a cookbook, Vegetable Mexican, this season. Today he will talk to you about how to make vegetables the stars of your dish, as well as a mouth-watering recipe for all of you: white chili chicken with zucchini and hominy. Welcome back, Kate …
Calling all meat lovers! I know how difficult it can be to think of completely eliminating it from your family’s diet. My husband and son are huge fans of steaks, so I have seen those faces of disappointment when they come to the table to find just a salad.
The good news is you don’t need to go cold turkey over turkey for a healthier body and planet. In fact, eating locally raised and butchered meat may be easier for the environment than, for example, eating an avocado that has been shipped from Mexico.
At home we are not strictly vegetarians, but we eat locally sourced meat more as a condiment than as the main food of the meal. Making vegetables the hero at dinner time satisfies steak lovers around the table and those who are perfectly happy with the salad for dinner.
Let me explain …
What about that steak?
When it comes to meat, portion size is key. Instead of one steak per person, I buy an 8 to 12 ounce large steak and make it sliced for everyone. In this way, each person gets a few slices and feels satisfied.
If you are going this way, you need to complete the meal with a vegetable or two. Keep it simple like a dressed salad or roasted cauliflower. I also like to do an easy but more substantial side like adding canned sauteed onions and spices black beans.
Explore your spice rack
Miss that smoky flavor of bacon or grilled meat? Experiment with different spices on roasted vegetables. Smoked paprika is the first that comes to mind, but there’s a whole host of barbecue spices that can be used on roasted sweet potatoes, cauliflower, or mushrooms for that smoky, umami flavor. The list goes on and on.
Combine those smoked roasted veggies with a bowl of high-protein cereal made with quinoa, brown rice or even kamut and you will have a very satisfying meal.
Embrace the tofu
I admit to being a huge fan of tofu: I also like it raw, straight from the fridge. However, I understand that some people are not. I suggest draining the hard-boiled tofu and crumbling it so that it resembles ground beef, then mix it with any ground beef called for in your recipe. For example, if your recipe calls for a pound of ground pork, only cook 2-3 ounces of ground pork along with 12 ounces of drained and crumbled tofu.
Make cozy flans, only with less meat
When making stews, stews, and soups that require meat, substitute an extra vegetable (or two) for at least half the amount of meat required in the recipe. For example, take a look at the white chicken chili recipe below. We didn’t completely omit the chicken, but we reduced it to just 8 ounces of chicken and added zucchini, Anaheim peppers, white beans, and hominy. Maintain all the vibrations of the heating by increasing the power of the system by four times! That way, you still get your meat fix while increasing your vegetable intake.
Do you want to try my White Chicken Chili with Zucchini and Homini? Read on for the recipe below …
White Chicken Chili With Zucchini And Hominy
For 6 servings
- 2 tablespoons of olive oil
- 1 onion, into medium cubes
- 2 cloves of garlic, minced
- 3 Anaheim peppers (or Poblano peppers), cut into medium cubes
- 1/2 glass of dry white wine
- 1 courgette, peeled and medium diced
- 8 ounces of boneless skinless chicken breast or thighs
- 1 jar (15 ounces) of marinated or cannellini beans, drained
- 1 (29 oz.) Can hominy white, drained
- 2 teaspoons of dried oregano
- 2 teaspoons of ground cumin
- 2 tsp ground coriander
- 1 tablespoon of kosher salt
- 8 cups of chicken broth
- 1/2 cup chopped cilantro
- Juice of 1 lime
- Sour cream
- This crumbled fresco
- Lime wedges
- chopped cilantro
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic and season with salt. Cook, stirring occasionally, until softened. Add the peppers and continue cooking until the vegetables are tender.
- Add the wine and scrape off the golden bits that have stuck to the bottom.
- Add zucchini, chicken, beans, hominy, oregano, cumin, coriander, salt, and chicken broth. Bring to a boil, then reduce the heat to low heat.
- Cook until the chicken is tender, about 20 minutes.
- Carefully remove the chicken onto a plate and chop it with two forks into bite-sized pieces. Return the chicken to the pot, add the cilantro and lime juice.
- Taste and season with enough salt. Serve with sour cream, crumbled cheese, lime wedges, and chopped cilantro.
Who is ready to make Kate’s recipe for dinner?
XO Team LC
Photos: Kate Ramos, Kate Ramos
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