I dreaded telling people at work about my new vegan diet. They already take immense pleasure in teasing me about eating so many fruits and veggies, and although it’s all in good fun, I thought I’d never hear the end of it when they found out I was eating only plant-based products for the next month. Sure enough, when they heard the news, they started talking.
Within five minutes, one man already had already flipped open his cell and dialed his wife. “She’s going vegan,” he said, then handed me the phone. On the other end, a woman I’ve never met began sharing her vegan story—from how her own family reacted to tips, recipes, and encouragement for my new food challenge.
I was prepared for jokes and jabs, but advice and support? With all of the negative stigma associated with vegan food, I didn’t think that was even possible. (And from a complete stranger too!)
Because spilling the beans went so well at work, I decided to incorporate them into a simple yet delicious dinner at home—stuffed zucchini.
Mix in your favorite spices, or keep it simple with salt and pepper. Serve with salsa for a little extra kick!
1 large zucchini, cut down the center and seeded
¼ c. canned black beans, rinsed and drained
¼ c. frozen corn
- Preheat oven to 450°. Lightly coat both sides of the zucchini with nonstick cooking spray, and season with salt and pepper. Lay zucchini down on a baking sheet with the skin side facing up, and cook for 8-10 minutes, or until the skin softens and begins to wrinkle.
- While the zucchini bakes, place the corn in a microwave-safe bowl, and cook in the microwave on high for 1 minute. In a separate bowl, slightly mash the black beans. Add the beans to the corn, and season generously with salt and pepper.
- As soon as the zucchini comes out of the oven, microwave the bean mixture for another 45 seconds. Flip the zucchini over, and gently press the beans and corn into the hollowed-out centers. Cook at 450° for another 4-6 minutes or until heated through. Serve hot.