Vegan Recipe: Fajitas

•6-8 corn tortillas, warmed

• 1tbs olive oil

•1/2 onion, sliced

• 2 cloves minced garlic

• 1 red bell pepper, sliced

• 1 zucchini,sliced

• 2 portobello mushrooms, sliced 

• a few drops of liquid smoke

• salt and pepper to taste

• cooked rice 

• black beans, warned with a tsp of cumin, salt and pepper, onion and garlic are good too

* optional: sliced avocado, chopped tomatoes, salsa, vegan sour cream, chopped lettuce, hot sauce, guacamole 

Instructions

1) In a medium skillet over med-high heat warm the oil, add onion and cook until translucent.

2) Add the garlic and red pepper. Cool for a minute or two.

3) Add the zucchini and mushroom, cook until soft. Add liquid smoke, salt and pepper if you wish. 

4) The last few minutes I turn the heat on high and char the veggies a little bit---not too much, keep calm.

5) You can now assemble your fajitas. I like beans and rice on the side with veggies and toppings in the tortilla. Eric likes it all in the tortilla. Either way is amazing. Enjoy.

Vegan Recipe: Scrambled Tofu

Today we are buried under a foot of snow. Preschool and Eric's work were cancelled. So we have a leisurely day at home today! Great news as I have a nasty cold and work to do. 

I took my time making a tasty breakfast for us and I thought I would share my recipe today.

Ingredients

• 1 tsp olive oil

• 1/4 c chopped shallots

• 1 clove garlic

• 1/2 c sliced mushrooms

• 1/4 c sun dried tomatoes (the oil packed kind) strips, oil drained.

• 1 package of extra firm tofu, drained and crumbled

• 1/2 tsp turmeric 

• 2 Tbs nutritional yeast

• 4 leaves of lacinto kale cut into bite sized pieces.

• 1/4 c Daiya cheese, shredded or cubed

Optional toppings: Sriracha, vegan sour cream, sliced scallions

1. Heat the oil and cook the shallots in a non-stick skillet over medium-high heat until soft.

2. Add the mushroom, tomatoes and garlic and cook until the mushrooms begin to soften.

3. Reduce heat to medium. Add the crumbled tofu, turmeric, yeast. Mix

4. Add the kale and cook until the kale brightens and softens.

5. Add the Daiya and mix until melted.

6. Serve hot with any or none of the suggested toppings.

Enjoy!

Vegan Recipe: Breakfast Sandwich

This is the time of year that I need a hearty breakfast to face the cold mornings of Wyoming. Here is one of my favorite and very simple recipes.

Ingredients:

Vegan sausage formed into patties

Extra firm tofu, sliced and cut into circles (I use a small cup to create the circle)

Vegan cheese (I prefer Daiya)

Whole wheat English muffin

1. Sear the tofu and sausage in a hot skillet, light olive oil will be needed. I often sprinkle the tofu with turmeric and garlic powder.

2. Place the party, tofu and cheese on the muffin, add lid.

3. Place in a 350F oven for 5-10 minutes or until cheese has melted and muffin is toasted. Enjoy!