Sometimes you just want to take a break from meat, whether it is a Meatless Monday or just wanting to up the amount of vegetables you are eating. For the past week my sweetheart and I have been eating vegan-we are still eating dairy, but no meat. Surprisingly, we haven't missed it a bit. Tonight's entree was a vegetable fajita filled with peppers, onions, and thick slice portobella mushrooms spiced with a nice fajita seasoning. Delicious! We pared it with a tossed Mexican salad for a wonderful summer meal.
3 Portobella mushrooms, gills removed, sliced thick
1/2 green pepper, sliced
1/2 red pepper, sliced
1/4 white onion, sliced
2 T. olive oil
1/2 T. chili powder
1 t. oregano
1 t. paprika
1 t. cumin
1 c. chopped fresh cilantro
tortillas
Heat the oil in a large fry pan. Add all the vegetables and saute until tender. Mix in all seasonings. Serve on warm tortillas. Top with cheese, sour cream, salsa or guacamole.
3 Portobella mushrooms, gills removed, sliced thick
1/2 green pepper, sliced
1/2 red pepper, sliced
1/4 white onion, sliced
2 T. olive oil
1/2 T. chili powder
1 t. oregano
1 t. paprika
1 t. cumin
1 c. chopped fresh cilantro
tortillas
Heat the oil in a large fry pan. Add all the vegetables and saute until tender. Mix in all seasonings. Serve on warm tortillas. Top with cheese, sour cream, salsa or guacamole.
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