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Fresh and Fun Vegetarian Fajitas

March 13, 2011

Zut alors!  It has been quite a while since our last post.  In all honesty, I meant to post something up but simply kept procrastinating. <(-_-)>  I’ve been juggling a lot of recipes in the R&D department lately, most of which are still works-in-progress.  The recipe I wanted to share today I’ve tweaked a couple of times, and think I’ve finally got it to a share-worthy stage.

Since becoming a vegetarian, there are naturally some “off-limits” foods that I crave.  But, while it is occasionally a craving for the meat (OMG pork chops), more often than not, it is the spices and depth of flavor of the dish that I crave.  One of my favorite classically meaty dishes was fajitas.  I love the sound and scent of the sizzling plates, the gentle spiciness, and flavors reminiscent of citrus.  Now, while I do love me some veggie protein substitutes when it comes to tacos and such, I really didn’t want to rely on “meat” to bring this comforting dish to life.  For this recipe I enlisted the help of a trusted friend, butternut squash.  It’s slightly sweet, vibrantly orange — always a good decision.

Thoughts:

-You can use your favorite fajita seasoning (packet) if you don’t have all these spices on hand. However, all of these spices (perhaps sans ground coriander) should be in your cabinet. <(>.>)>

-Speaking of ground coriander, I used it here because my parents aren’t the biggest fans of cumin. I find that the coriander softens the pungency of the cumin, while enhancing the citrus flavor. P.S. Ground coriander is the seed of the lovely cilantro plant. ❤ Cilantro.

-Add more or less cayenne based on your fire threshold. This recipe should rank about a 2-3/10 on the spiciness scale.

-If you want to add a bean component to your dish, serve with some black beans jazzed up with chopped green chilis, diced onion, a sprinkle of fresh cilantro and diced tomato.

-You can garnish these fajitas with the typical fare, or opt for the Sweet and Spicy Sour Cream-y Cole Slaw — yes, it’s a mouthful but sooo worth it! — we whipped up (Recipe below).  It really offers a nice cooling contrast to the warm richness of the fajita veggies!

*disclosure: all photos are from recipe version 2.0 before addition of green peppers and coleslaw. Still delicious however.

 

Roasted Butternut Squash Fajitas

  • 1 ½ lb butternut squash, cut into ½ inch cubes
  • 1 sweet onion, cut in half-moon slices
  • 1 bell pepper of choice, sliced
  • 1 pkg of cremini or white mushrooms, sliced
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 lime (zest+juice)
  • ½ tsp oregano
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 4 Tbsp olive oil
  • Flour or corn tortillas (I favor the corn)

Preheat oven to 400° F.

Yah for shake and roast!

In a large bowl or a gallon size plastic bag toss in all ingredients. Mix/shake vigorously to get every bit nicely coated. Arrange in a single layer on a baking sheet or roasting pan and roast for 20-25 minutes or until the squash is tender and aroma irresistible.

So colorful! (well even more colorful with green peppers)

Scoop roasted veggies into a tortilla (or several) and top with your desired fixin’s. The cole-slaw topping was a nice addition by Josie that really makes this dish some good noms. P.S. This recipe is vegan friendly, well minus the sour cream, woot woot!

A before picture of the fajitas. I took an after but it was just an empty plate so...yeah. <(^_^)>

Sweet and Spicy Sour Cream-y Cole Slaw

  • 1 head green cabbage*, shredded
  • 1 head red cabbage*, shredded
  • 2 large carrots*, julienned
  • 5-6 radishes, julienned
  • 1/2 cup sour cream
  • 1/4 cup pineapple juice
  • juice of 1 lime
  • 1 tsp. cayenne pepper
  • 1 tbsp. chopped fresh cilantro
  • salt and pepper to taste

This recipe yields A LOT of cole slaw.  Reduce everything by half if you want a more managable amount, or see the following option:

*If you’re in a hurry, you can use a pre-packaged cole slaw veggie blend in place of the cabbage and carrots, in which case halve the sour cream sauce.

~Josephine and Erik <(^_^)>

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