10-minute Fajitas

Who doesn’t love a quick, delicious meal?  This recipe does call for a meat substitute by Beyond Meat.  Feel free to try alternatives (i.e. jackfruit) to make this dish 100% whole plant based.  This recipe serves two hungry adults and isn’t meant for the Littles.  Sharing the avocado is a great way to include them with this meal.  Our Little LOVES chopped avocado!

Ingredients:

One package of Beyond Meat’s Beyond Chicken Strips

1 bundle of rainbow chard**

6 small yellow corn tortillas

Chao Creamy Original cheese

1 bell pepper (any variety- I prefer orange or red for the color)

1 ripe avocado

2 tbsp lemon juice

2 tbsp ground cumin

2 tbsp ground coriander

2 tbsp chili powder

fresh ground black pepper to taste

 

round logoRaising Vegan Tip- Use water in place of oil when sauteing.  This is a healthier alternative and will decrease the amount of saturated fats in your dish.  The type of pan surface will also aid in cooking without oils.  

 

Directions:

Preheat oven to 450 degrees.  In a small bowl mix the spices and set aside.  On medium heat cook the Beyond Chicken Strips until golden (usually takes ~ 10 minutes, flipping the strips halfway through).  Use half of the spice mixture on the chicken strips while cooking.

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Slice the bell pepper while the chicken strips are cooking. Once browned, add sliced bell pepper and sprinkle the remaining spice mixture over it.  Saute until soft.  I like to place a lid over the pan to allow the bell peppers to soften quicker.

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While bell peppers are cooking, chop and saute rainbow chard with the lemon juice.  I like the rainbow chard to still have a little firmness to it, but you may elect to have it completely cooked.

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On a baking sheet lay out tortillas with small pieces of Chao cheese in the center of each.  Bake at 450 degree for ~ 3-5 minutes until slightly crispy.  Each oven and tortilla will cook differently, so keep an eye on the tortillas.  Another option is to cook them individually in a pan, but this does take longer and doesn’t allow for all the tortillas to be ready at the same time.  Once tortillas are ready- Layer chicken strips, bell peppers, and chard on each fajita.  Add chopped avocado to each and serve.  Tip- drain the chard prior to using.

My husband enjoys hot sauce on his fajitas.  Other ways to turn the heat up is to use Chao Tomato Cayenne cheese in place of the Creamy Original.

**Other varieties of chard or collard greens are also delicious!


Asian Stir fry

Using a combination of a few ready-made items, this dish is fairly easy, fast, and tastes delicious!  I like to use Trader Joe’s Asian Vegetables, but I do not use the sauce.  The veggies, though frozen, cook nicely without becoming soggy or tasteless.  Trader Joe’s Island Soyaki sauce is a great add to this dish, but it will increase the sodium levels.  For the chick’n, I use Gardein Mandarin Orange Crispy Chick’n.  I do enjoy the sauce that comes with this product and will use it when cooking the chick’n.  It blends well with the Island Soyaki sauce.  Another lighter option (Stage 3 vegan) is to use tempeh (pictured above) instead of Gardein chick’n.  There are several recipes online for Vegan Teriyaki tempeh.  I like to use VNutrition‘s recipe, when I have more time to invest in the tempeh.

Be sure to sit aside some steamed veggies and rice for your Littles to enjoy!

Ingredients:

2 baby bok choy (cleaned)

12 oz sliced Golden Oak Shiitake mushrooms (cleaned)

5 oz sliced bamboo shoots

8 oz baby corn

1 package of Trader Joe’s Asian Vegetables (frozen)

1 package of Gardein’s Mandarin Orange Crispy Chick’n

2 cups brown rice

2 stalks of steamed broccoli chopped

1/4 cup Trader Joe’s Island Soyaki
Click on this affiliate link to purchase Trader Joe’s Island Soyaki 20Oz (1LB 4Oz)

Directions:

Cook brown rice by boiling for ~ 30 minutes. Drain and set aside.  Cut bok choy into ~ 2 ” pieces.  Drain and rinse canned baby corn and bamboo shoots.  Prepare the Gardein chick’n per directions for stove-top.  Apply the sauce once the pieces are properly browned. Lower the heat and add rice to the chick’n, stirring often to prevent burning of the rice. While the chick’n is cooking, on medium heat, place frozen vegetables in a pan and cook until warmed throughout ~ 5-8 minutes, careful not to overcook.  Add bok choy, baby corn, bamboo shoots, and mushrooms and place lid over pan.  Allow the pan to steam until mushrooms and bok choy are soft.  Add ~ 1/4 cup of Island Soyaki to the vegetables.  Once the sauce is warmed and the vegetables are coated evenly remove pan from stove-top.  Serve by plating the vegetables on top of the rice and chick’n mixture or combine all of the ingredients prior to plating.

round logoRaising Vegan Tip:  Cook the rice earlier in the day and set aside.  This will lessen the total cooking time for this dish.  You can also focus on not overcooking the rice when it is done at a more convenient time.  You can also wash and prep the bok choy while the rice is cooking.

This recipe feeds two very hungry adults.  The Littles can enjoy the brown rice and vegetables (carrots and broccoli) prior to seasoning.  I usually prepare my Littles’ broccoli and carrots separately by steaming them.  As long as the broccoli is VERY soft, they have no problem eating them.  We call them “green flowers” in our home.

If you don’t have a Trader Joe’s near you or need groceries delivered- Amazon has a great selection.  Click on the pictures below, which are affiliate links, to order some of my favorites!


No-Bake Lactation Snack

These yummy snacks are perfect for the busy day when a sit-down meal seems impossible.  Bonus! The ingredients (oats, chia seed, and flaxseed) are known to boost milk production for lactating mamas.  These are not meant for Littles, but the older kids will enjoy.

This easy recipe can be made in 5 minutes, the hard part is waiting for them to freeze.  When I make them I often find myself eating a spoonful or two before they make it to the freezer.  It’s also delicious as a topping on vegan yogurt.

Ingredients:Enjoy Life, Semi Sweet Chocolate Chip, 10 oz

1 cup rolled oats

1/2 cup ground flaxseed meal

1/4 cup chia seeds

1/2 cup agave or maple syrup

1/2 tsp vanilla extract

10 oz peanut butter (can substitute for other nut butters)

1/2 cup mini semi-sweet vegan chocolate chips
Click this affiliate link to purchase Enjoy Life Semi-sweet Chocolate Mini Chips Pck of 2

Directions:

Combine all ingredients and mix well.  The goal is for the mixture to be sticky enough to shape into balls.  Sometimes I need more agave or peanut butter to hold the dry ingredients together.  Roll mixture into small balls (1″) and place on cookie sheet.  Freeze for 1 hour. Enjoy!  Store them in the freezer.  These were a life saver for me with our newborn.    

round logo Raising Vegan tip- Chia seeds are a superfood, which provide protein, omega-3, and fiber.  They also provide nutrients used by baby for healthy brain development.  


Hearty Chili

This is our go-to chili recipe.  We’ve modified it over the years and it just keeps getting better!  It is truly easy to cook, especially when using a crock-pot.  Just combine all the ingredients in either a pan on stove, stirring occasionally or in a slow cooker and let it simmer all day.  This spicy recipe is perfect for a cold rainy day, but it may be a bit too zippy for some.  I’d only recommend this chili for the older kids, since the intact beans are a choking hazard.  To include the Littles in this meal, simply offer the beans, lentils, and steamed bell pepper.  Mash the legumes for the younger Littles to prevent choking.  Also, be cautious about the shells that encase the garbanzo beans, as these can cause choking.  This chili freezes well, so it can be made in advance and stored for the perfect day!

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Raising Vegan tip- Check food labels for sodium levels and always try to buy the item with the lowest amount.

Ingredients:

1/2 chopped yellow onion

2 celery stalks chopped

2 chopped green bell peppers

1 1/2 tsp minced garlic (3 cloves)

4 oz can of chopped jalapeños Image result for chile vegetable

1 (4 oz) can of chopped green chiles (drained)

1 (15 oz) can of kidney beans, drained

1 (15 oz) can of black beans, drained

1 (15 oz) can of garbanzo beans, drained

1 (15 oz) can of whole kernel corn, drained

3 (28 oz) cans of crushed tomatoes

2 cups of cooked green lentils ***

1/4 cup chili powder

1 tbsp ground turmeric

1 tsp ground cumin

2 tbsp dried oregano

1 tbsp ground black pepper

2 crumbled bay leaves (no stems)

Directions:

Combine all ingredients in a slow cooker and let simmer for 4 to 6 hours.  If using a pot on stove-top, I recommend allowing it to simmer for ~ 2 hours, stirring occasionally.  Serve immediately.  Tastes great served with vegan sourdough toast.

***Optional lentil substitutes are browned vegan meat crumbles or jackfruit.  Since this is a SPICY chili, if you’d like to turn down the heat my suggestion is to use mild jalapeños or remove them entirely.

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10-minute Tofu Scramble

This is an absolute favorite in our house- even the Little loves it!!  It’s fast, simple, and can be re-heated to enjoy with many meals.

Ingredients:

16 oz Extra-firm tofu, drained and dried (I prefer Trader Joe’s Super Firm)

3 tbsp nutritional yeast
Click this affiliate link to purchase Trader Joes Nutritional Yeast

1 tbsp ground cumin

2 tbsp ground turmeric

1 tsp onion powder

1 tbsp minced garlic

1 tbsp dried or fresh parsley

1/4 c. water

fresh ground black pepper to taste

round logoRaising Vegan Tip- Nutritional yeast is a complete protein and contains fiber.  It is also an excellent source for vitamin B-12, along with many other essential vitamins.  Use it as a topping to salads or pasta dishes, to substitute for cheese.  

Directions:

Drain and pat dry the extra firm tofu and set aside.  In a small bowl mix nutritional yeast, turmeric, cumin, onion powder, black pepper and water.  Saute garlic in a pan on medium heat.  Add crumbled tofu (use your hands to crumble) into the pan and pour the spice mixture over the tofu.  Mix to ensure the tofu is covered evenly with the mixture.  Cook on medium stirring often for ~ 5 minutes to warm tofu evenly.  Sprinkle parsley over and serve.

*If you prefer your scramble to be more “runny” simply skip the drying step of the tofu.