I’m a wanna be vegan and today is my 3 month mark of no meat consumption. I wish I could wake up and be vegan, but I’m a baby step kinda girl. When I look back at these past months, giving up meat was not the hard part. It turns out I don’t crave meat in any form. It’s been easy squeezy. What hasn’t been easy squeezy is cheese. I love cheese! I replaced milk with almond milk, butter with different types of oils, but cheese has become my Achilles heel. So, what I am doing is limiting it to once a day. Baby steps, remember? One of my favorite go to dishes now is this Summer Vegetable Tian. I found it on Budget Bytes and it is super easy and delicious.
Slice 1 medium onion and mince 2 garlic cloves. Sauté in a pan with 1 tbsp. olive oil for about 5 minutes. Place the onion-garlic mixture in the bottom of an 8×8 oil sprayed casserole dish. Now, slice 1 zucchini, 1 yellow squash, 1 potato, 1 tomato and arrange vertically in an alternated pattern. Sprinkle 1 tsp Thyme and salt & pepper on top. Cover with tin foil and bake for 30 minutes at 400 degrees. After, take the dish out of the oven and top with 1 cup of parmesan cheese. Put back in the oven uncovered for approx. 20 more minutes until cheese is melted and golden. ( I personally add Italian seasoning and use a combination parmesan-mozzarella)