Veggie Fajitas, vegan style

Veggie Fajitas

I really think I should have been born South of the border! I love Mexican food, latin food, anything with beans, rice, cilantro, lime, cumin, avocado...
This time, I used steak style strips, something I never do. I thought it would be fun to introduce them to Chef KC and see what he thought of them.

Veggie Fajitas

2 tbsp oil
1 onion, sliced
1 bell pepper, sliced into strips
3 cloves garlic, minced
1-2 cups mushrooms, sliced
1 carrot, peeled and sliced into thin circles
1-2 cups cauliflower florets, cut into small pieces
1-2 cups broccoli florets, cut into small pieces

1 small summer squash or zucchini, sliced into thin circles
1 1/2 tsp cumin
1 tsp lime juice
1 tbsp Bragg's liquid aminos or soy sauce
1 pkg steak style strips (optional)
Corn tortillas
Condiments or choice. We used pico de gallo, avocado-cumin sauce, and cheeze. You could also use sour cream and guacamole. Whatever you want!

Use the amount of vegetables you're comfortable with. When it says 1-2 cups, it just depends on what you're vegetables amount to, it's hard to actually measure these odd-shaped goodies, just use the amount you want.

Cooking veggies

Heat the oil in a large skillet on high heat. Add the onion and let it cook for a minute. Add the bell pepper, garlic, mushrooms and carrot, and let them cook for 3 minutes. Add the cauliflower, broccoli and squash. Combine the soy, lime juice and cumin, and pour it into the pan. Stir, cover, and let them steam for 3 minutes. Remove the lid and stir again, and let them cook until the moisture had evaporated. This can take a while, but be sure your pan is on high heat. If you're using the steak style strips, this is the time to add them.
The key to that fajita flavor is letting your food cook and caramelize a little. Stir it a few times to make sure you get cook crisp flavor on a lot of your veggies. Once you're happy with the color, they're done!
warm up your tortillas, adorn them with your veggies and other yummy toppings, and enjoy.

All dressed up

The "meat"

 
Tonight Chef KC was in the kitchen with me for a bit as I prepped. He thinks it's hilarious, the way I cut my veggies. I asked him to show me how to do it the "right" way. I have a video for this, even, showing you his technique. I originally took the video to show how fast he cuts the onions, but he thought it was about technique and not speed. Some day I will get that speed!
This was his (and my) first time trying the steak style strips. He used Lightlife brand. He said, "Wow. tastes like meat!" I thought they were a little sweet and salty, but not really like meat. He felt they were just like meat, with the same chewiness and texture. He knows better than I do, I haven't had meat in nearly 2 years!

Chef KC demonstrates chopping

Stir Fry with Teriyaki Tofu

 

Stir Fri With Teriyaki Tofu

This dish is a great meal with bright colored vegetables, sweet teriyaki tofu, and your choice of noodles or rice.
Be sure to notice the prep time for the tofu. You need to prep the tofu in advance, it does take some time to get it ready to add to the stir fry. Have the tofu completely cooked or nearly done before you start the stir fry, because the stir fry cooks fast.
The two types of tofu preparation I use are in the previous blog post. I think the frozen type is best for this recipe.


Teriyaki Tofu
Serves 4

2 blocks of tofu, each in 6 slices (frozen pressed tofu works best, instructions are in previous post)
3 tbsp Bragg's liquid aminos (or soy sauce)
1 tbsp sesame oil
1/2 cup pineapple juice(You can get a can of pineapple chunks and use the juice, and freeze the chunks for smoothies)
3 tbsp rice vinegar
2 tbsp agave
2 cloves garlic minced
1 tsp ginger juice
Whisk all ingredients together. submerge slices of tofu in the marinade, and marinate for 1 hour, flipping mid-way through marinade time.
Place tofu on baking sheet and spoon a little bit of marinade onto each slice. Bake the tofu at 300 degrees for 1 hour, flipping mid-way through baking time. It should be dry to the touch.

Stir Fry

1 tbsp oil

1 onion, sliced
1 red bell pepper, sliced
2 garlic cloves, minced

1 cup mushrooms, sliced
1 carrot, sliced into thin coins
1-2 cups broccoli florets
1 zucchini, sliced
2 cups snow peas
Marinade from tofu
1 tbsp corn starch

Heat the oil in a wok or large skillet. Add the onions, saute for two minutes. Add the garlic, bell pepper, mushrooms and carrots, and saute 2 more minutes. Add the broccoli and zucchini, and stir. Cover with a lid, and let it steam for a few minutes.
Mix the corn starch with two tablespoons of water, then stir it into the leftover marinade. remove lid and pour onto the vegetables, mix well, then add the snow peas. Cover and let steam for 3 minutes, remove the lid, stir, and let it cook for 2 more minutes.

I used maifun rice noodles, but I know this would be good with brown rice, soba noodles, ramen noodles, wide rice noodles...okay, any noodle or rice. Even quinoa.
Place the rice/noodles on the plate, add your veggies, and top with chopped tofu.

Pressing tofu, and a simple kid friendly tofu recipe

There are two basic methods I use to press tofu, and the method I used depends on the recipe I am using.

For either method, start with a 14-ounce block of firm or extra firm tofu, the kind you get in the refrigerated section in the tubs. Drain the liquid, then hold it in your hands and squeeze a little to get water out, while keeping the shape of the tofu. To get equally sized slabs, I slice the whole thing in half, then each half is sliced in half, and finally each quarter is sliced in half.

Regular Pressed Tofu

  Fold a clean dish towel in half and place the tofu on one end, then fold the other half of the towel over it. Place a large plate or a large pan on top of the tofu, and use something heavy like a few cans of food to weigh it down.
  Leave it there for about 20 minutes, and you have pressed tofu, ready for recipes.

Frozen Pressed Tofu

  This method produces a firm, chewy texture that accepts liquids and crisps up well.
24 hours before you plan to cook the tofu, put the whole package in the freezer. It works best if you leave it in overnight and take it out in the morning. If it is allowed to sit out all day, it should defrost. If it is still a little frozen in the middle, it’s okay.
  Once it is thawed, open it up and drain the liquid. Squeeze the block of tofu to get most of the liquid out. Continue as with regular pressed tofu method.





Kid-Friendly Tofu


Kids love this tofu. It is so easy and simple, the hardest part is waiting until it is done pressing!

1 block tofu, pressed and diced
2 tsp oil
2 tsp Bragg's liquid aminos or soy sauce
1 tsp apple cider vinegar
1 tbsp water

Heat oil in a small frying pan. When oil is hot, add the diced tofu and let it cook for 1-2 minutes, until it starts to crisp. Stir, being careful not to break up the pieces, and let it cook again. Repeat this until all sides are starting to crisp. Combine the soy, vinegar and water, then pour into the pan. Let the tofu cook, stirring often, until the liquid is absorbed.

Happy 2012!

As the new year has started, I keep reading articles and finding new information online about vegan people, ideas, recipes and more. I am finding so much great information, and feeling so inspired that it makes me teary sometimes. I am a very emotional person, so even just reading a headline about someone changing their health can make my throat burn with rising emotion. Silly girl!



I have resolutions, as most of us do, to be healthier and better with my life. I am finding that I eat way too much sugar, and that is affecting my whole self: mood, weight, other habits, and my health. I started cutting it out majorly, I used to drink a lot of soda and eat cookies, a donut, or a small piece of cake nearly every day. How crazy is that?? I am trying to convince myself only to enjoy these things in small amounts, on special occasions. I know that completely cutting my favorite foods out of my life will only make me unhappy and gorge on them in secrecy, so I am going to set goals to reach and treat myself to a small special treat. If enough time goes by, I may not even want them anymore. I used to drink Red Bull a lot, then I just stopped, "cold turkey." I knew that if I had one once in a while, it would make me just want them more and more, so after saying, "I quit!" I didn't have one again, until I let myself taste one about 2 months after quitting. One sip, and I wasn't interested in any more. Good thing it wasn't mine, or I would have wasted money!

I think I can follow this plan this time, too. I am going to treat myself well, and keep myself happy and positive this year. A lot of changes have happened through my family in the past 2 months, and I know that there is something positive coming soon. I just have to keep working hard, keeping my eyes set on some good goals, and staying strong to reach them.

My first goal is to not eat any sugary treats until my birthday, then to allow myself some strawberry rhubarb pie. I made some for Thanksgiving and loved it, so that is my special treat. I may allow myself some soda or something, but I am waiting to see how I feel. If I have rid my body of the cravings for it, then I will just let it go.

I have been struggling with myself a lot lately, feeling like I am not at my optimum, not where I want to be. I have a main goal for the year, --To do everything 100%-- I don't want to set a goal, only to give up on myself. That seems like a waste of breath, telling myself I want something then not really trying to get it. I only feel let down when I am not able to accomplish the goals I set for myself, so they will be attainable goals with meaning. I will be able to accomplish what I want, and to feel GREAT about it, so it will keep me moving along. I am excited to start living life to the fullest!

Happy New Year, my friends! I look forward to sharing more with you this year, and helping you reach your goals, any way I can. Whether it's through healthy recipes, positive goals, affirmations, or support, I will be here, just ask.