Yummyveganfajitas Recipes

Steps:

• In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
• Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

Steps:

• Julienne the vegetables and combine them in a bowl.
• Add crushed garlic and mix lightly.
• Removed mushrooms stalks and slice the caps - add to the bowl. mix the oil and chili powder, cumin and oregano in a cup, pour over veggies, and stir well.
• Set aside to marinate. Note: Carnivores should feel free to add sliced chicken/steak.
• Make the guacamole (I'm sure you know how), cover tightly and chill out in a fridge.
• Heat a frying pan or wok until very hot. Add veggies and stir fry over high heat 5-6 minutes, until the mushrooms and peppers are just tender (I prefer mine slightly charred). Of course, meat eaters will probably need to cook longer so as not to have a bio-hazard for dinner. Season with salt and pepper.
• Spoon the filling on to the tortilla and roll up.
• Garnish with cilantro and serve with guacamole and lime wedges.

Steps:

• Heat olive oil in a large skillet over medium heat. Add red pepper, onion, garlic, and salt. Cook and stir until fragrant, 5 to 7 minutes.
• Meanwhile, mix tempeh, water, and fajita seasoning together in a shallow bowl.
• Add seasoned tempeh to the skillet. Cook over medium-low heat, stirring often, until tempeh absorbs flavors, about 15 minutes. Reduce heat to low and keep warm until ready to serve.

Steps:

• To make pico de gallo sauce:
• Combine all ingredients specified for the sauce.
• Let sit for at least a half hour so flavors will blend. Set aside.
• To make pesto:.
• Put cilantro and garlic in a food processor and process until finely chopped.
• With machine on, gradually add olive oil. Season and blend in cheese. Set aside.
• To make filling:.
• Slice enough onion to equal about 1/2 cup. Sauté with margarine in a small cast-iron skillet over medium-high heat.
• Cook past translucent stage until browned, about six to eight minutes.
• Prepare about 2 cups of vegetables -- the combination depends on personal taste.
• Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat.
• When almost at al-dente stage, add sliced mushrooms.
• Continue cooking for about one minute.
• The remaining pesto can be refrigerated or frozen for future use.
• Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas.
• Top with condiments, to taste, then roll up tortillas.
• Three tortillas make one very generous portion.