See How Easy It Is to Go Vegetarian
You and your guests will love these creations, especially those who swear they would NEVER go vegetarian. You'll enjoy the surprised look on your family's and guest's faces when you reveal that these delicious recipes are made with faux meats.
Beef Fajitas with Grilled Veggies, Sour Cream and Whole Wheat Tortillas
one large red onion, one large yellow onion, sliced in thin rounds
2 roasted red peppers, sliced lengthwise
12 roasted green chiles, sliced lengthwise
1 cup large mushrooms, thinly sliced
one large firm tomato, sliced in strips
one cup sour cream
2 packages Morningstar Farms Steak Strips
one bunch fresh cilantro, 10-12 lime wedges
12 whole wheat tortillas
Marinade for Beef Strips and Veggies
5 Tablespoons light olive oil
juice of 2 large limes, not strained
1 tablespoon cumin powder
1 tablespoon red chili powder
3 mashed garlic cloves
2 teaspoons garlic powder
Sea salt and pepper to taste
Stir together with a whisk all the marinade ingredients, and pour into a sturdy zip lack bag.
Add all of ingredients to the marinade in the zip lock bag that have been sliced, including the thawed steak strips, and let marinate at room temperature for 30 minutes.
Sauté the steak strips over medium heat, until browned, and remove from heat to a warm pan.
Sauté, the onions, peppers and green chilies until soft and lightly browned, and lastly add the sliced mushrooms for 2-3 minutes, stirring all the while.
Combine all the ingredients in the warmed pan with the beef strips and place on a warm platter, separating each ingredient as shown in the photo and sprinkle with sprigs of fresh cilantro.
Serve with warmed whole wheat tortillas-I sauté them lightly in a butter spray on each side to soften them and bring out their flavor. They can be wrapped afterwards in aluminum foil so they will be ready to fill when the fajitas are done.
Guests can fill their tortillas with the fajita ingredients and roll them up or just put on their plate and eat the tortillas on the side.Be sure to serve sour cream in a bowl, lime wedges, slices of avocado and your favorite salsa if you like.
Your guests will go stark raving crazy over these fajitas.
Chicken Strips with Sauteed Mangoes and Bananas, Asparagus, Almonds and Black Rice
One package Gardein chicken strips-10 oz.
One large mango
one large banana
10-12 asparagus spears
2 c. black rice
3 c. water
toasted sesame oil
lite soy sauce or liquid aminos
1/2 c. vegenaise or Just Mayo mayonaise-room temerature
3 tbsp melted veggie margarine
1 tsp. garlic powder
1 tbsp. fresh lemon juice
Saute chicken strips, mango slices, and banana strips in toasted sesame oil-set aside.
Rince rice well before adding to boilng water, lower the heat and simmer with lid on for 25 minutes-set aside.Fluff with a fork and taste-if it is not thoroughly cooked, add a little more water and cook over low heat with a lid on for another 5 minutes.
In a shallow pan add asparagus to boiling water, bring to a boil again, lower heat with lid on, and take off the heat after 5 minutes.
Before serving dinner, sprinkle lightly sauteed slivered almonds over the fruit and chicken, and squeeze a little fresh lime juice over them as well.
Whisk the veggie mayonaise, margarine, lemon juice and garlic powder until well blended and drizzle over the asparagus.