1 tbsp canola oil
1 small or 1/2 red onion, diced (mine was leftover from vegetable skewers and stir fry)
1 package Gardein chick'n strips (if teriyaki flavor omit sauce for another use)
1 package Mission organic tortillas (6 count)
1 can Sprouts vegetarian refried beans
1 can Sprouts diced tomatoes with chiles
6 tbsp Tofutti sour cream, divided
chili powder to taste
garlic salt to taste
Heat oil over medium high heat and saute onions until for a minute
Add chick'n strips, season with chili powder and garlic salt
Cool until slightly browned, cut strips in half, and set aside
In a skillet heat 2 heaping 2 tbsp refried beans placed on lower half of one tortilla
Cover and separate halved chick'n strips and onion into six portions, about 5 halved strips per portion
Evenly separate diced tomato also into six portions
Once beans are heated remove from heat and place tomatoes next to beans and chick'n strips next to tomatoes
Top with a line of sour cream, about 1 tbsp
Fold on each side and roll into a burrito
Repeat with remaining tortillas
Monday, July 15, 2019
Sunday, July 7, 2019
Vegan Vegetable Skewers and Stir Fry
Teriyaki sauce:
1/4 cup soy sauce
1/4 cup mirin
2 tbsp sugar
2 tsp corn starch
2 tbsp water
1/4 tsp garlic powder
1/8 tsp sesame seeds
Vegetable skewers:
1 red onion ($1.25)
1 green bell pepper ($0.50 on sale)
2 white gold potatoes
8 oz whole baby bella mushrooms ($2.49)
5 steel skewers (21cm/8.3in, from Daiso)
1/4 cup soy sauce
1/4 cup mirin
2 tbsp sugar
2 tsp corn starch
2 tbsp water
1/4 tsp garlic powder
1/8 tsp sesame seeds
Vegetable skewers:
1 red onion ($1.25)
1 green bell pepper ($0.50 on sale)
2 white gold potatoes
8 oz whole baby bella mushrooms ($2.49)
5 steel skewers (21cm/8.3in, from Daiso)
In a small saucepan, combine sugar, mirin, soy sauce, garlic powder, and bring to a boil.
In a small bowl, combine corn starch with water and whisk it all together. Add the mixture in the sauce. Quickly whisk the sauce to evenly distribute the corn starch mixture.
In a small bowl, combine corn starch with water and whisk it all together. Add the mixture in the sauce. Quickly whisk the sauce to evenly distribute the corn starch mixture.
Cut onion, bell pepper, and potatoes into one inch cubes. Set scraps aside for stir fry.
While cutting vegetables soak mushrooms in water. Drain and remove stems.
Lay out vegetables on a sheet pan for 5 skewers.
Row 1: Mushrooms
Row 2: Bell Pepper
Row 3: Potato
Row 4: Red Onion
Row 5: Potato
Repeat rows 2 through 5 until you have a 4 rows each of bell pepper, potatoes, and onion. Finish last row with mushrooms.
Assemble skewers and coat with teriyaki sauce.
Grill or bake at 350 degrees F until cooked, flipping half way through cooking time, about 20 min per side.
While cutting vegetables soak mushrooms in water. Drain and remove stems.
Lay out vegetables on a sheet pan for 5 skewers.
Row 1: Mushrooms
Row 2: Bell Pepper
Row 3: Potato
Row 4: Red Onion
Row 5: Potato
Repeat rows 2 through 5 until you have a 4 rows each of bell pepper, potatoes, and onion. Finish last row with mushrooms.
Assemble skewers and coat with teriyaki sauce.
Grill or bake at 350 degrees F until cooked, flipping half way through cooking time, about 20 min per side.
Vegetable stir fry:
Scraps from vegetable skewers
1 tbsp canola oil
1 tbsp soy sauce (I used 1 soy sauce packet)
1 tsp ginger powder
1/2 tsp garlic salt
Miyako roasted sesame seeds for garnish
Scraps from vegetable skewers
1 tbsp canola oil
1 tbsp soy sauce (I used 1 soy sauce packet)
1 tsp ginger powder
1/2 tsp garlic salt
Miyako roasted sesame seeds for garnish
Heat oil in a wok. Add vegetables and cook over high heat until potatoes start to brown.
Stir in ginger powder, garlic salt, and soy sauce.
Cover and cook over low heat until potatoes are done, about 30 minutes.
Remove from heat and garnish with sesame seeds.
Stir in ginger powder, garlic salt, and soy sauce.
Cover and cook over low heat until potatoes are done, about 30 minutes.
Remove from heat and garnish with sesame seeds.
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