Like most people, I often find myself trying– and struggling– to “eat more vegetables.” Ever since we started subscribing to our community-supported agriculture, we’ve been up to our ears with fresh, organic produce.
But have we been great about eating them? I’ll admit, it’s been challenging at times, even for enthusiastic home cooks like my husband and me.
The trouble with veggies is not that they don’t taste good; they do. But they often don’t provide enough energy for the amount of time they take to prepare, which can be frustrating for busy individuals.
The other issue with vegetables is that we forget to be creative with them. We get stuck between steaming and roasting, the result of which are usually uninteresting side dishes accompanying a far more interesting entree.
Anyway, farmer’s market-fresh vegan lettuce cups.
These are delicious and unbelievably simple. You can pretty much put anything in them: roots, squashes, chopped leafy greens. The key to making them a bit more substantive is the hummus. Oh, hummus, how I love it!
Ingredients (serves 1):
5-8 large lettuce leaves
3/4 cup – 1 cup hummus (I use this recipe)
2 cups fresh vegetables, diced
1 tbsp olive oil
salt, pepper and seasonings of choice
1 small avocado, diced
Over medium heat, sauté the chopped vegetables (not the avocado) in the olive oil with seasonings of choice until tender. Meanwhile, dollop hummus into lettuce cups. Once the sautéed vegetables have cooled, add them to the lettuce cups and top with avocado. Enjoy!