July 26, 2015

Portobello Fajitas

We've been on the road a lot this summer (LOVE road trips!) and just got home from three incredible weeks in my favorite place on earth - Yellowstone!! It's like a magical wonderland where every day feels like a new, amazing adventure. The mountains, pine trees, and fresh air completely fill my soul and refresh my inner being. So, after a much-needed break, I'm back in action combining two of my very favorite things - mushrooms and Mexican food! These simple fajitas are always an easy, satisfying dinner, and great for busy weeknights. (You can also prep the veggies and make the taco seasoning ahead of time for an even quicker throw-together!) The recipe calls for two bell peppers but I used four different colors, taking only 1/2 of each pepper. Can't resist my rainbows ;) For a different variation, try some garlic and/or chipotle - YUM. Then personalize them with your own favorite toppings (I love pico de gallo and guacamole!)

Vegan, gluten-free
Makes about 6 fajitas

2-3 large portobello mushrooms
2 bell peppers
1 onion
1 Tbsp. taco seasoning (see below)
Juice of 1/2 lime
1 Tbsp. olive oil, or more
6 corn tortillas (or other tortilla)
Toppings of choice: avocado/guacamole, pico de gallo, dairy-free cheese, cashew sour cream

{For the taco seasoning - yields about 3 Tbsp.}
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. cayenne pepper (optional - if you like heat)

Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.
Thinly slice bell peppers and onion.
Make taco seasoning if necessary (combine all ingredients in a bowl).
In a large skillet over medium heat, add 1 Tbsp. olive oil and the peppers and onions. Cook about 2 minutes.
Add mushrooms and 1 Tbsp. taco seasoning.
Stirring occasionally, cook another 7-8 minutes or until softened. Add juice of 1/2 lime (or more) and stir. Salt if necessary and turn off heat.
While the veggies are cooking, prepare your toppings of choice.
Warm the tortillas if desired.
Spoon the fajita mixture into the center of tortillas, and serve with toppings of choice.

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Keep the fiesta going!
Ultimate List of 110+ Vegan Mexican Recipes

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June 6, 2015

Coconut Vanilla Matcha Smoothie

I have a small confession to make: I've never been a fan of coconut! But I really want to be, so I keep trying :) I've heard that matcha & coconut is a lovely combination, and given my deep love of matcha, I knew I had to give it a try. The verdict? I can honestly say it was the first time I ever enjoyed coconut! Turns out all it needed was a little matcha magic ;) I usually think coconut overpowers everything but it doesn't here at all. It's such a light, refreshing smoothie with a wonderful balance of flavors. Another great way to change up my daily matcha routine!

Vegan, gluten-free
Serves 2
Adapted from A Couple Cooks

14 oz. can light coconut milk
1 ripe banana
1 cup pineapple (fresh or frozen)
2-3 tsp. matcha (I use Encha.Life culinary grade)
1 Tbsp. vanilla extract
2 Tbsp. agave (or maple syrup, honey, etc)
Small handful ice

Place all ingredients in a blender and blend until smooth.
Adjust sweetness by adding more agave if desired.

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In LOVE with this smoothie as well:
Tropical Matcha Smoothie

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June 2, 2015

Asian Chopped Salad with Sesame Vinaigrette

Hope you're ready because here comes another salad! SO excited to share this one :) Chopped salads are usually my favorite because you can just grab a spoon and dig right in. There are so many textures and flavors in every bite! The rainbow colors, simple sesame vinaigrette, and crisp Asian-style veggies keep me coming back for more. It's another great dish to make ahead of time if needed (just store the dressing and salad in separate containers until you're ready to serve). Slivered almonds are the perfect addition for crunch and protein!

Vegan, gluten-free (with tamari)
Makes 6-8 side servings

1 head romaine
1 1/2 cups purple cabbage
1 1/2 cups snow peas
3-4 green onions
1 cup shredded carrot
1 red bell pepper
1/2 cup chopped cilantro
Optional: I highly recommend adding sliced/slivered almonds as well!

{For the dressing}
1/4 cup rice wine vinegar
2 Tbsp. sesame oil
1 Tbsp. tamari (or soy sauce)
1 Tbsp. maple syrup
1 1/2 Tbsp. sesame seeds
Optional: minced garlic or ginger

Chop romaine and cabbage. Place in a large bowl.
Slice snow peas and green onions. Dice bell pepper, slice carrots, and roughly chop cilantro. Add to bowl.
In a small bowl whisk together dressing ingredients.
Pour over salad and toss to combine.
Top with additional sesame seeds if desired.

Note: if making ahead of time, store the salad and dressing in separate containers so the salad doesn't get soggy.

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Dive into more delicious salads!

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