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<\/a><\/p>\nThis recipe can easily feed 3- 4 hungry people.<\/p>\n
For the Fajita<\/u><\/b>
\n1-12 oz medium firm tofu or 1 pound any protein of your choice
\n4’peppers one in each color ( red, orange, green, yellow)
\n1 medium zucchini
\n1medium red onion
\n1 tablespoon Fajita spice mix store bought or homemad (recipe follows)<\/p>\n
Ingredients for the Fajita Spice Mix <\/u><\/b>
\n1 teaspoon Mexican Oregano
\n1\/2 teaspoon Chipotle powder or Cayenne Pepper
\n4 teaspoons mild ancho Chili Powder
\n1 teaspoons Salt
\n2 teaspoons Paprika
\n2 teaspoons Brown Sugar
\n1 teaspoon Ground Cumin
\n1\/8 teaspoon ground cloves ( optional)
\n1 teaspoon Onion Powder
\n1 teaspoon Garlic Powder
\n1 teaspoon Ground Black Pepper
\nDirections
\nMix all ingredients together in a bowl or an airtight container (stirring or shaking to combine).
\nStore in airtight container.
\nWhen ready to use, use 2 teaspoons of seasoning for each pound of protein or vegetables. Rub or gently massage the seasoning onto tofu\/ protein and vegetables to adhere. Cook as desired (grill, stir fry, broil)<\/p>\n
Guacamole<\/u><\/b><\/p>\n
3 large ripe avocados
\n\u00bd white or red onion, finely chopped
\nZest and juice of 1 lime
\n1\/2 a jalape\u00f1o minced
\n\u00bd small bunch cilantro leaves,
\n\u00bd tsp sea salt flakes<\/p>\n
Scoop the avocados into a medium sized mixing bowl smash with a fork or with clean fingers.
\nAdd chopped onion, cilantro, lime juice and zest, jalape\u00f1o and sea salt. Mix well.<\/p>\n
Salsa Pico de Gallo<\/u><\/b><\/p>\n
3 beefsteak tomatoes, finely chopped
\n\u00bd red onion, finely chopped
\n\u00bd cilantro leaves, roughly chopped previously
\n1 small jalape\u00f1o minced
\nJuice from 1\/2 lime
\nPinch flaked sea salt<\/p>\n
Mix the finely chopped tomatoes, red onion, cilantro, jalape\u00f1o and sea salt in a bowl and set aside.<\/p>\n
Chipotle Creme<\/u><\/b><\/p>\n
1-2 tablespoons chipotle in adobo sauce depending on your heat levels
\n\u00bd cup cashews, soaked overnight and drained (if you don’t want to use cashews you could use 3 tablespoons light vegan mayo or cup natural greek yoghurt )
\n\u00bd tsp sea salt
\nJuice of half a lemon<\/p>\n
Add the drained cashews into a blender with \u00bc cup water.
\nThen add the chipotle with a little adobo sauce , lemon juice, sea salt and blend until smooth.
\nIf you\u2019re using natural yoghurt or mayo instead of the cashews you shouldn’t need to add the \u00bc cup water, but If the mix is too thick after blending add a couple of tablespoons of water.<\/p>\n
Additional Toppings Pick a few from the list you don’t have to use all<\/u><\/b><\/p>\n
1 cup char grilled organic corn Freshly made or Use defrost frozen corn)
\n1-2 cups cooked brown rice or quinoa
\nSour cream
\nFresh baby spinach or arugula
\nPickled beets
\nPickled onion
\nSliced radishes
\nOrganic tortilla chips
\nSliced pickled jalape\u00f1o
\nFresh lime<\/p>\n
Assembly Fajita Salad Bowls: <\/u><\/b>
\nIn individual bowls add a scoop or two of quinoa or rice, a handful of salad greens.
\nScoop over some of the Tofu and fajita veggies, Black beans, fresh tomato salsa, guacamole, charred corn,
\nTop with pickled onions, and toppings of your choice from the list suggested.
\nA drizzle of the chipotle creme and a dollop of sour creme or coconut yoghurt. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Fajita are on a regular rotation in our household. We love love love Mexican food and flavors. There are a few components needed to build this bowl. It’s a little work to put together, but you’ll be rewarded with a delicious meal. it also worth making for your midweek meal prep and great for an…<\/p>\n