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A mix of fresh vegetables simply tossed with a few seasonings and grilled just until tender. Fill in warm pita pockets with cilantro-lime pesto and top with queso fresco.
Preheat grill on medium heat.
Place vegetables in a large bowl. Drizzle with olive oil. Add in garlic, salt, pepper, red pepper flakes and cumin and toss until vegetables are coated with olive oil and seasoning.
Place vegetables in a grill basket and cook for 7-10 minutes until just slightly tender.
For the pesto, in a food processor combine cilantro leaves, lime juice, walnuts, Parmesan cheese and salt and pepper. Turn on high and stream in olive oil until blended.
To seve, slice pitas and spread the inside of each pocket with a generous amount of pesto. Add in grilled vegetables and top with cheese.
Eggplant in enchiladas? Oh yeah! This is a healthy take on a traditionally heavy Mexican dish. A cream made of pepitas replaces the usual cheese and makes this a totally satisfying vegan dish. Don’t be scared off by the prep time, most of that is in the soaking of the pepitas. Once you try this dish you’ll be wondering where these enchiladas have been all your life!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!