Posts Tagged ‘peppers’

Vegetable Fajita Quesadilla, Guacamole

July 14, 2009

Vegetable Fajita Quesadilla, Guacamole

One of my wife’s guilty pleasure used to be a chicken fajita quesadilla, which, as you might surmise, is a quesadilla stuffed with everything that would normally be served with fajitas – notably onions and peppers. It had been literally years since I had a quesadilla myself (vegan cheese sorely lacking – until recently) so I decided to try and approximate her guilty pleasure. And the results were immaculate.

I’m not one to just throw a bunch of onions and peppers in something and call them vegetables and be done, but she was pretty adamant about not using things like broccoli and cauliflower. So I went with a pretty standard mix of zucchini, yellow squash and carrots – all diced small – in addition to the onions and peppers. In a very hot pan I added some garlic oil (a shock, I know) and began to sautee the vegetable mix until everything was cooked through.

While that was sauteeing I shredded some Teese so that as soon as the vegetables were done I could combine everything in a bowl. I’m glad I didn’t try to add Teese directly to the pan – it would have melted too fast – as well as not trying to use it from a cold state. Adding the hot vegetable mixture to the cold Teese in a separate bowl was the perfect idea.

I laid out my whole wheat tortillas, filled them halfway and began to sear each one individually to get the optimum crust. The key here is to have a hot pan, low amount of oil and not be scared of hot things – it will allow you to keep an eye on the bottom of the pan without flipping too early or too late.

Before all of that had begun, however, I had made some guacamole. I love guacamole – I eat at work almost daily. I also criticize guacamole a bit too harshly. It sounds like it’s a really easy dish/condiment to make, but to make a really good guacamole takes more than just an avocado, salt and lime juice.

For mine I use the following in varying amounts – literally until it tastes right:
Avocado
Lime Juice (I cheated and used the bottled stuff – shhh) [Lemon Juice will suffice as well]
Salt
Pepper
Tomatoes
Cilantro
Cumin

The key here is to get that perfect blend of salt, lime and cumin. Too much of either will overpower everything, but the right blend? Sublime.

Advertisements

Vegan “Cheesesteak”

April 9, 2009

Containing neither cheese nor steak, but just as delicious.

I normally just caramelize onions, peppers and some thinly-sliced zucchini, season it up with A-1 and I’m good to go. But the Morningstar Meal Starter Steak Strips caught my eye as I was shopping and I thought I’d throw them in. If you’ve never tried these, they are pretty tasty – and super easy. They are actually made by a company called Gardein and sold under the Morningstar brand – likely why they don’t contain eggs (zing!). And yes, I know they are attempting to phase out eggs from most, if not all of their products, but why were they there in the first place?

Onions and Peppers - Before

I bought the zucchini anyway and plan to use it up soon (they looked really good), but skipped adding it and we didn’t need it – it was filling enough and I wasn’t even able to use all my onions and peppers. The key to a good vegan cheesesteak? A-1 and a toasted bun. In this case, I didn’t bake my own – lack of time, but I did use up a french baguette I had stashed in the freezer, so kudos for that.

Onions, Peppers and Morningstar Steak