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!


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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