How was your Independence Day? I hope it was filled with good people and good memories. And here’s hoping you don’t have to work until Monday!
After all of that alcohol and BBQ, it’s nice to treat your body with an easy vegan meal. Salads are great, but sometimes I need something more substantial. These fajitas are great for that. Seitan is my absolute favorite non-meat. To me, the texture resembles chicken breast. I spiced these up and added this seitan fajitas for Mister and he didn’t even know it was a Vegan meal until I saw him going back for seconds and mentioned, “Not bad for a meatless meal, huh?”
Fajitas are great because they are so versatile. We put onions, peppers and mushrooms in ours, but you can really customize it according to your likes and dislikes. You can add slaw, avocado, corn, etc. to your own fajitas.
1 10-ounce chipotle flavored package of seitan (or omit the chipotle if you want milder fajitas)
1 cup bell pepper strips
1 small yellow onion, cut into strips
1 cup mushrooms, sliced in half
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon ground black pepper
2 Tablespoon canola oil
Salsa, sour cream, guacamole, etc. (optional)
Cut the seitan into 1-1/2 inch strips of a moderate thickness. Add the salt, cumin, chili powder, and both types of pepper, and toss together until evenly coated. In a large skillet heat the canola oil. Add the onions, pepper strips and mushrooms and stir fry quickly over medium high heat until they barely soften. Add the seitan and cook for about 2-3 minutes, or until seitan is warmed through! Do not overcook! Because seitan is already “cooked” all you need to do is just add it at the very end.
Warm the tortillas and keep them covered so they don’t cool off & dry out. Serve these buffet style with toppings and sides.
It’s getting to be that time of year again. Every Fall we are rewarded with the bright colors and flavors of the bell pepper harvest. And of course, a bell pepper can only be made better by stuffing it with a mound of tasty morsels! There are so many ways to prepare stuffed peppers. This is our lazy way.
Start by hollowing out your peppers and boiling them in a bit of water to steam them for a few minutes while you chop and prepare everything else.
Mix all of your ingredients in a bowl and loosely stuff each pepper to the brim. Bake until the meat is cooked through.
Finish these by broiling cheese on the tops and eating them with a bit of ketchup (if you’re into that sort of thing …think meatloaf people!). You can also cut each cooked pepper lengthwise, lay them flat, filling-side up, and add the cheese at that point. You’ll get more cheesy surface area that way. Again, we were feeling lazy and didn’t bother this time around.
Try a healthier version of this recipe by substituting millet or quinoa for the rice or ground turkey for the ground beef. For a vegetarian option, and cooked mushrooms and/or pinto beans and corn instead of meat.
6 large fresh basil leaves or 1 1/2 teaspoons dried basil
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
8-ounces shredded cheese (we used cheddar and pepper jack)
If you haven't made the rice, start cooking the rice following the package instructions.
Cut off the tops of the peppers, remove and discard the stem and seeds. Place bell peppers cut side up in a large pot with about two inches of water in it. Bring to a boil, cover and lower to a simmer. Steam for 10 minutes.
Heat oven to 350 degrees F. In a large bowl, mix together the meat, onion, cooked rice, egg, tomatoes, basil, seasonings, and Worcestershire sauce.
Remove steamed bell peppers from the pot. Place cut side up in an oven-proof casserole or cast-iron pan. Gently stuff the peppers with the beef mixture. Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan. Rub oil all over the outside of the peppers to help them brown.
Place on the middle rack and bake uncovered for 25 to 30 minutes, or until the meat is cooked through.
Add cheese to the tops of the whole peppers or cut the cooked peppers in half length-wise and add cheese to each of those halves. Bake for another 10 minutes, or until the cheese is melted and bubbly. Serve with ketchup.
Make ahead: You can prep these stuffed peppers to the point before you bake them. Keep them in the fridge for up to 24 hours. When you're ready for them, pull them out of the fridge while your oven preheats, then bake normally.
The other day at the farmer’s market in Denver I picked up these beautiful cherry tomatoes (among other finds). Inspired by all the market’s fresh ingredients, I decided to make a Farmer’s Market Pasta Salad using their tomatoes and peppers.
This pasta salad turned out great. It was light and satisfying, perfect for the summer. Plus this recipe makes enough to share with a large group. I brought a big bowl of this pasta salad to a big BBQ for the 4th of July.
If you can manage, try making this day before your big event. I noticed that the flavors melded better as time went on.
1 cup organic Italian Dressing (Tuscan is my favorite to use)
1/4 cup mayonnaise
1 tablespoon sugar
2 cups halved cherry tomatoes
1/2 diced green bell pepper
1/2 diced red bell pepper
1/2 diced yellow bell pepper
1/4 to 1/2 diced red onion (according to your tastes)
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
1/2 cup grated parmesan, plus more for topping
Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook it according to the package directions.
While the pasta is cooking, in a small bowl, whisk together the dressing, mayonnaise and sugar.
Drain the pasta well, transfer to a large serving bowl and let cool. Add the tomatoes, peppers, parmesan cheese, fresh basil, salt, to taste, and the black pepper. Pour the dressing over the salad and toss to combine. Add parmesan cheese to top and serve.