alleviating family boredom :)

[Guest guest]

This serves eight, and the leftovers (if any ) will do well in the

fridge if you keep the veggies and

bread separate. Despite the name " fajitas " , this dish doesn't taste

Mexican, even if you make it with

tortillas; the seasonings are much more nearly a Mediterranean/North

African fusion.

 

And since you may have trouble getting tempeh, this is delicious if you

substitute

diced fried or boiled potatoes--but when you have a chance, buy lots of

tofu (preferably

not soft or silken), drain it, break it into meal-sized lots, and

freeze it. Thawed and with the liquid

gently but thoroughly squeezed out, it has a light but cohesive,

almost lacy/spongelike

texture, still has all the protein in unfrozen tofu. and is easier to

stir-fry for dishes like this

as long as you don't overcook it, because it's somewhat less prone to

stick.

 

Save the liquid from squeezing the block and use it in cooking or

smoothies; the whey is

where some of the B vitamins are.

 

-Begin Recipe Export-

QBook version 1.00.14

Title: VEGAN FAJITAS OR PITA POCKETS_

_

Two 8-oz. packages tempeh

-OR- 3 c. cooked diced potatoes -OR- about 1 lb. fresh or

frozen-and-thawed tofu

1 jalapeño or cayenne, stemmed, seeded, minced--or to taste

1/3 cup orange juice

3 Tbsp freshly chopped parsley

2 Tbsp olive oil

2 Tbsp brown rice syrup -OR- 2 tsp. sugar, or to taste

2 Tbsp lime juice

Zest of 1 lime

2 Tbsp red wine vinegar

2 Tbsp soy sauce

1 Tbsp fresh oregano -OR- 1 rounded tsp. dried

1 Tbsp fresh thyme -OR- 1 rounded tsp. dried

1 Tbsp minced garlic

1 tsp cumin

1/4 tsp cinnamon

1/8 tsp black pepper

3 cups zucchini in 1/2 " -thick diagonal slices

3 cups yellow squash in 1/2 " thick diagonal slices

3 cups red onion in 1/2 " thick slices

6 cups seeded bell pepper, mixed colors if possible, in 1 " wide strips

Eight 8 " flour tortillas -OR- eight pita halves

 

Garnishes:

Shredded soy cheese

Soy yogurt or sour-cream substitute

Chopped chiles

 

If using tofu. cut in half horizontally and quarter it vertically, so

you have eight flattish

pieces.

 

For tempeh: In a steamer basket or simply in a little water, steam

tempeh block

10 minutes and set aside.

 

If using tofu, pan-fry till beginning to color, but if using the frozen

and thawed approach,

don't let it get golden, as it'll be too crisp.

 

In a bowl, combine the orange juice, parsley, olive oil, brown rice syrup,

lime juice, zest, vinegar, soy sauce, oregano, thyme, garlic, cumin,

cinnamon, and pepper, and whisk well to blend. Place the tempeh,

potatoes or tofu

in a small dish and place the zucchini, squash, onion, and peppers in

a large

casserole. Drizzle 1/3 of the marinade over the tempeh/potatoes/tofu

and 1/3

over the vegetables. Place both in the refrigerator and leave to

marinate for

several hours.

 

Stir-fry tempeh/etc. and vegetables in a little oil, adding rest of

matrinade toward

the end of cooking. -OR- place all [EXCEPT tofu, if using!] on the

grill and brush

with remaining marinade while grilling. Cook until the tempeh /etc. is

well-browned.

[Add tofu only after grilling.]

 

Cut the blocks of grilled tempeh or tofu into strips. Transfer strips

or potatoes

and vegetables to a large plate. Allow people to build and garnish their

own

fajitas or pitas. Yields 8 servings.

Source: NOT GIVEN (grrrr.) Found on

 

and adapted by me.

-End Recipe Export-

 

Rain

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[Guest guest]

Hi Rain! Thank you very much for the great recipe. Yes, my kids are so

going to love this! And thank you for the tip to use the liquid from

the tofu. I never thought about that until now.

 

Ah, thank you all, you really inspired me again.

Have a wonderful day,

Gabriella