Chickenish Fajitas

This is one of my favorite recipes to make on week-nights after a long day at work - it comes together very quickly and it is delicious and satifying.

1 10 ounce package frozen peppers (fresh peppers can be used if you have them, using the frozen peppers is a good time saver as they are already sliced)
1 onion, sliced
3 cloves garlic, minced
1 Tablespoon olive oil
2 cups TVP chickenish chunks
3 Tablespoons Taco Seasoning
6 sprouted grain or whole wheat tortillas
Shredded vegan cheese (optional)
Salsa (optional)

Serves 2-3 (2 or 3 tortillas each)

Wrap tortillas in aluminum foil and place in 250 degree F oven. (I use our toaster oven for this)


Add taco seasoning to TVP.  Add enough boiling water to just cover TVP - allow to rehydrate while other ingredients are prepared.


Drizzle olive oil into a frying pan.  Add garlic, onions and peppers, saute over high heat until softened.

Add TVP and taco seasoning mixture to frying pan.  Cook until thoroughly heated through and liquid has reduced.

Put filling in the middle of the tortilla, add cheese and salsa if desired, wrap up and enjoy!!

Tim's Vegan Chili

This is a recipe which comes out a little different each time we make it depending on which of the ingredients we have on hand.  Tim could eat this chili every day and he would be happy.  It is great served with tortilla chips or fresh baked bread (I will post the bread recipe soon too.)  This can be made ahead of time and re-heated in the crock pot and it freezes very well also.

 

Tim’s Vegan Chili

4 Tablespoons Olive oil

4 Tablespoons Chili Powder

1 Package Extra Firm Tofu

4 Veggie Sausage Links

1 medium Onion

1 Bulb (yes, bulb not clove) Garlic

16 oz. Can Kidney or Cannellini beans

Textured Vegetable Protein (TVP) Beefish chunks

TVP Chickenish chunks

28 oz. can Tomato Puree

12 oz. can or bottle of Lager Beer

1 Hot Pepper such as a Habanero (optional)

Salt

Ground Black Pepper

Cut sausage into slices and put into oven at 375° F for 30 minutes, turning after 15 minutes

Cut Tofu into ½” cubes

Dice Onion and Garlic, set aside

Put 3 Tablespoons of olive oil in a frying pan set to medium-low heat.  Add ½ onion and ½ of the garlic.  Add the tofu after 3 minutes.  Cook for 15 minutes stirring occasionally.

Put the tofu in the oven at 375° F for 45 minutes, stirring every 15 minutes.

Put the tomato Puree into a slow cooker with the sausage and beans set to low.

Place the TVP in a sauce pan with enough water to cover; boil for 10 minutes until rehydrated.

Dissolve the Chili powder in the beer.

Put another tablespoon of olive oil in the same frying pan which was used for the tofu – you do not need to clean in between, keeping the flavor from the onions and garlic which were cooked earlier.  Add the rest of the onion, garlic and Tofu along with all of the TVP and the optional diced hot pepper.  Pour the dissolved Chili powder in and simmer for 30-45 minutes.  Add water if it gets too thick.  Add salt and ground pepper to taste.

Add all ingredients from the frying pan into the slow cooker and set to Low or Keep Warm.

The longer it cooks the thicker the chili will get and the more the flavors will intensify.

We order our TVP from Harmony House Foods -  They have several flavors available.  We started with the sampler pack to try out a variety and see what we liked.

About us......

Tim the Vegan blog was inspired by my husband, Tim.

He is a very reluctant vegan…...

Tim has been led to this dietary choice through a health issue. Eliminating meat and all animal products from his diet had a quick and effective result to resolving his health issue. This change to our diet has led to many health benefits for both of us, including losing weight easily and feeling healthier overall.

Since making this change, we have explored many recipes and many new ingredients. Some good, some we will never try again.