Month: March 2016

Roasted Vegetable Fajitas

Posted on by Immacolata

These Roasted Vegetable Fajitas are delicious, low in fat and so good for you! I serve these on warm flour tortillas with salsa and homemade almond milk pepper jack cheeze. This recipe supposedly serves four, but two hungry, fajita-loving vegans could probably finish it off in one go.

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Roasted Vegetable Fajitas

Ingredients

  • 2 bell peppers (red, green or a combination of both)
  • 1 large carrot, peeled
  • 1 jalapeño pepper
  • 1 medium onion
  • 1 large potato, peeled and cut into wedges
  • 1/2 cup lime juice
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp (or more) smoked paprika
  • 2 tsp olive oil
  • salt to taste

Instructions

  1. Slice vegetables into fajita-size strips and place in a glass bowl or dish with the potato wedges.
  2. Mix together lime juice, cumin, garlic powder, onion powder and smoked paprika and pour over vegetables. Marinate for at least an hour, stirring halfway through to make sure all gets covered in marinade.
  3. Drain vegetables and pat dry with paper towels. This step is important, so don't skip it!
  4. Brush or spray olive oil on the vegetables, coating all sides, and sprinkle with salt.
  5. Place in a nonstick or parchment paper-covered roasting/baking pan and roast at 400F for about 30 minutes. Vegetables should be just starting to brown.
  6. Serve in warmed corn or flour tortillas, with salsa, guacamole, vegan cheeze - whatever you like!

Buen provecho!

Vegan Picadillo

Posted on by Immacolata

Vegan Picadillo is a delicious Cuban-style dish that reminds me a little bit of sloppy joes. It’s quite tasty on toasted hamburger buns or with rice or macaroni. It has a delicious, tangy taste and it’s one of those dishes, like chili or spaghetti sauce, that tastes even better when it’s made the day before.

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Vegan Picadillo

Ingredients

  • 1 large onion, chopped
  • 8 garlic cloves, minced
  • 5 large bay leaves
  • 2 cup ground beef substitute (see notes)
  • 1 tsp smoked paprika
  • 1 1/2 tsp apple cider vinegar (or use wine vinegar)
  • 1/4 cup tomato paste
  • 3/4 cup sliced pimento-stuffed green olives
  • 1/2 cup raisins
  • 1 10 1/2-ounce can fire roasted tomatoes
  • 1/4 tsp red pepper
  • salt and pepper, to taste
  • 1 tsp hot sauce, or to taste

Instructions

  1. Spray a non-stick skillet with oil.
  2. Add onion and garlic and cook, stirring, until starting to brown.
  3. Add 2 T. water and bay leaves and cook 3-4 minutes, or until water has evaporated.
  4. Add beef substitute and cook, stirring, until beef is hot.
  5. Add all remaining ingredients except for hot sauce, salt, and pepper.
  6. Cook for 7-8 more minutes, until heated through and flavors are blended.
  7. Remove bay leaves and season to taste with hot sauce, salt and pepper.

Notes

You can use soy crumbles, but I use the cauliflower ground beef recipe that I got from CookingWithPlants.com. It’s has no weird, unpronouncable ingredients like a packaged soy-based substitute might, tastes better, and is much better for you.

Hope you enjoy it!