VEGETARIAN RECIPES
Mexican food is open to all, reguardless of dietry requirements. All of these recipes are suitable for vegetarins.
Vegetarian Recipes
Corn-stuffed Courgettes
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
This vegetarian recipe is very easy to turn into a vegan one, by simply ommitting the cheese.Ingredients
- 6 round courgettes
- 2 tbsp corn oil
- 2 white onions, chopped
- 1 tbsp garlic, finely chopped
- 2 tomatoes; peeled, poached, seeded, and chopped
- ¼ tsp salt
- 175g corn kernels, cooked
- Pinch of dried oregano
- Pinch of dried thyme
- Pinch of dried basil
- 50g panela or mozzarella cheese, diced
- Remove this for a vegan version of this dish
- Tomato sauce
- Salt, to taste
Recipe
- Bring a saucepan of water with a pinch of a salt to the boil over a high heat. Meanwhile, cut the top quarter off each courgette. Scoop out as much flesh as possible from both parts without piercing the shells. Reserve the flesh on a plate.
- When the water is boiling, add both parts of the courgette to the pan and cook for 5 minutes. Remove the pan from the heat, drain, and set the courgettes aside.
- Heat the oil in a frying pan over high heat. Add the onion and garlic and cook, stirring frequently, for 2 minutes.
- Add the tomatoes and salt and cook for 4 minutes.
- Add the corn kernels, the flesh removed from the courgettes early, and the herbs, and cook for an additional 2 minutes.
- Stir in the cheese.
- Remove the pan from the heat and let cool.
- Fill the large cavities in the courgettes with the corn stuffing and add the tops. Ladle warm tomato sauce on a plate, then place the courgettes on top. Serve immediately.
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