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Tuesday, June 26, 2018

Vegan Veggie Fajitas

Did you ever get a taste for something from when before you were vegan and just couldn't shake it? That happened with me and fajitas. Funny thing is, I rarely ate them but I just wanted that grilled taste of vegetable in a flour tortilla. 

So I looked up several recipes for fajita seasoning and I looked at some store bought seasonings too then came with my own. I nailed it on the first batch. They are so freaking delicious. You will never miss the meat either.

Let's get to the recipe. Here is what you will need. 

Fajita Seasoning
3 tbsp cold pressed extra virgin olive oil
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano (Mexican is best)
1/2 tsp salt
1/4 tsp black pepper
1 tsp no chicken bouillon

Whisk everything together in a large bowl and set aside.

The veggies
1 green bell pepper sliced into thin strips
1 red bell pepper sliced into thin strips
1/2 yellow or orange bell pepper sliced into thin strips
1 large onion - quartered then sliced into thin strips
1 cup of baby bella mushrooms sliced thinly

Put all of the vegetables in the seasoning and toss to coat all of the vegetables.

Transfer the seasoned vegetables to a large fry pan and cook on medium heat until they become tender and they start to caramelize. 

Serve on warmed tortillas with vegan sour cream, fresh cilantro and tomato and enjoy!!!

Tuesday, June 19, 2018

Chickpea & Avocado Salad

Sometimes the most delicious food is incredibly easy to make and has very few ingredients. And, you usually already have the ingredients in your home. Most vegans have chickpeas and avocado all of the time. I know I do. Chickpeas are so versatile too. They can be used for everything from falafel to cookies and avocado is a fantastic substitute for mayo. That's why I love this salad so much.

I served this salad on herbed flavor #Marysgonecrackers with a little tomato but it would pair well in a lettuce wrap too. Such a nice, light lunch or snack. 

So let's get to it. Here is what you will need.
1 can chickpeas rinsed and drained
1 or 2 small avocados
1/4 cup fresh chopped cilantro
1 tbsp dried parsley or 1/4 cup fresh
1 tsp dried chives
sprinkle of fresh lemon juice
black pepper and salt or Adobo seasoning to your liking

In a large bowl, mash up the chickpeas with the back of a fork until it is crumbly.

One avocado will work just as nicely as two. Just depends on how creamy you like your salad. Slice open the avocado gently and scoop out the flesh. Add to the crumbly chickpeas.

Add the remaining ingredients and stir to combine. Give it a taste to make sure it is seasoned to your liking. 

A couple optional ingredients are halved grape tomatoes and Mary's Gone Crackers. Scoop a little of the salad onto a cracker and top with a tomato. You could also enjoy this salad as a sandwich. That would be great. Enjoy!!!

Monday, June 11, 2018

Vegan Fried Cabbage & Tempeh Bacon

So the other day I was scrolling through Facebook and I came across a post from someone for Southern Fried Cabbage and Bacon. This post was from someone who is not vegan but I thought, I bet this would be really good with tempeh #FakinBacon. And I thought how could I make this dish a little more hardy. Potatoes and mushrooms should be added I said to myself. Oh and some onions too. 

My version is not oil free but it most definitely could be made without oil. You would just have to cook everything with some vegan vegetable broth. I do not recommend water because there would be no extra flavor. 

Let's get to the recipe. Here is what you will need. 

1 pkg of LightLife Tempeh Fakin Bacon
8 ounces of portabella mushrooms roughly chopped
1 onion diced
4 baby gold potatoes diced
1/2 head of cabbage chopped into 1" pieces
cold pressed extra virgin oil for cooking tempeh
vegan vegetable broth for cooking the potatoes and cabbage
1 tsp garlic powder
Adobo seasoning or salt

In a large fry pan, heat up some extra virgin olive oil over medium heat and cook the tempeh until it looks really crispy on both sides. Once the tempeh has finished cooking, transfer to plate. When it is cooled, chop into 1/2" pieces. 

In the same pan, saute the onion and mushroom until the onions are golden and the mushrooms have been cooked down. 

Add the potatoes and about 1/2 cup veg broth. Give it a good stir and cover. Let it simmer for 10 - 15 minutes or until the potatoes are almost done. 

Add the cabbage, tempeh, garlic powder and Adobo. Give it another good stir. Cover and let it cook for another 10 minutes. Add more broth if needed to prevent everything from sticking. 

Give it a sample taste to make sure it is well seasoned and to your liking. Serve and enjoy.