Easy Plant-Based Fajitas

These plant-based fajitas are an array of beautiful color, big on flavor and super *healthful. This meal is easy to prepare and fast to cook which makes it the perfect meal for a busy weeknight.
*Healthful describes something that will create good health, like eating lots of veggies or excising. Healthy describes someone fit or athletic. Here is a good link to explain the difference between Healthful and Healthy.
Homemade fajita seasoning.
Packing a meal as full of veggies as you can is important. The base of this dish is fresh bell peppers—the more colors you can get the better, onions—red or yellow will work, and roma tomatoes. The secret ingredient to my fajitas is the homemade seasoning. This seasoning is incredibly simple to make, and you should have most of the spices in your pantry. It’s gluten free and doesn’t contain MSG like most store-bought packets.

Fajita Seasoning Recipe

•2 tablespoons chili powder

•1 tablespoon ground cumin

• 1 teaspoon paprika

• 2 teaspoons salt

• 2 teaspoons sugar

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cayenne pepper (I use Slap Ya Mama Hot Cajun Seasoning—it’s the best!)

• 2 tablespoons of corn starch
Mix all the ingredients except for the corn starch. Dip your finger in and take a taste, adjust flavors if needed. Then add corn starch. The corn starch is a thickener and helps make that wonderful juicy fajita sauce that runs down your arm. This makes enough for several dinners so keep it in an air tight container and store it with your other spices.
Over medium heat lightly sauté veggies in a little olive oil. Don’t overcook, you want them to have a little bite to them. Turn down heat and stir in tomatoes. Sprinkle in the seasoning—use as much as you like—it’s all about the flavor! Depending on how juicy the veggies are it should begin to thicken, if needed add a splash of water. Serve in grilled corn tortillas and sprinkle with chopped cilantro. Enjoy!
Plant-based fajitas.
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Deconstructed Thai Spring Rolls

I love Thai food. My favorite appetizer are fresh spring rolls. They contain fresh vegetables and herbs wrapped in rice paper and served with peanut sauce and sometimes sweet chili sauce. At home I make a deconstructed version that is packed full of flavor. It’s fresh, healthful, and super delicious.
I use iceberg lettuce as the base because it has a nice crunch. I add shredded carrots, English cucumbers, scallions (green onions), cilantro, mung bean sprouts, fresh mint, and Thai basil. Be sure to get the Thai basil because it tastes completely different than regular basil. I didn’t have an avocado or bell peppers but I usually add those too. Pile on any veggies you love…the more the better.
I use rice noodle sticks as substitute for the rice paper. Cook the noodles according to the package. Place a big bed of noodles on plate and add the salad on top.
When I’m not is a rush, I will make homemade peanut sauce, but I’ve found this Trader Joe’s Asian Style Spicy Peanut Vinaigrette is a great replacement. I drizzle on the peanut dressing, sweet chili sauce, and a spoonful of the garlic chili sauce (I like it spicy) and top it with chopped peanuts. Enjoy!
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