Meatless Mexican Summer Dinner || Zucchuni, Tomatoes, Potatoes & Roselle Hibiscus Tea

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is nutritious and cost-effective.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers provide mild heat at lower cost.

Bake baby potatoes at 400 until fork tender.

Prepare tomato sauce by blending tomatoes, onion, garlic, cumin, dry oregano, salt, and pepper.

Slice zucchini and season with salt and avocado oil.

Roast tomatillos with onion, Serrano peppers, garlic, and water, adding salt to taste.

Cool the salsa and add minced fresh cilantro if desired.

Boil water and steep dry sorrel/roselle hibiscus, then sweeten with sugar and mix with cold water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens