One of the hardest things to give up when I first went vegan over a decade ago was sour cream. Isn’t that weird? I didn’t even eat it all that much, but as a lover of anything remotely Tex-Mex, it’s absence was dearly missed on specific food occasions. What’s a fajita without some sour cream?
Why am I talking about sour cream? Because last night I was hit with an unstoppable craving for Tex-Mex. Luckily I had some jalapeno’s, green peppers and onions from our Food Box in my fridge. I also found some wraps deep within the depths of our freezer. We even had the ingredients for guacamole on hand. I decided we would have ourselves a giant little fajita feast.
Our feast included a chili-spiced tempeh and veggie stir-fry, fajita style; chili spiced rice; guacamole; homemade vegan sour cream; salsa; and a fresh romaine and cherry tomato salad!
Here’s how it all came together.
1. First I marinated the tempeh.
Chili Spiced Tomato Tempeh Marinade
- 2 Tbsp tamari
- 1 Tbsp tomato paste
- 1 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 4 Tbsp water
- salt and pepper to taste
Mix it like so:
Then slice up a block of tempeh, cover it with the marinade and let sit in the fridge for at least 30 mins (I left mine for over an hour but I suspect it would also do fine overnight.).
2. Make ze rice
Spicy Chili Tomato Rice
- 1/2 C brown rice (or rice of choice- I used sprouted brown rice, cause that’s how we like it over here)
- 1 C veggie broth (or water would be fine)
- 1 bay leaf
- 1 T tomato paste
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1 clove garlic, minced
Combine all ingredients in a rice cooker, and let it do it thing. Alternatively, bring the broth to a boil, add remainder of ingredients, stir to combine well, cover and cook until the rice is finito.
3. Make the condiments.
My Favourite Guacamole
- 1 avocado, mashed
- juice from 1/2 a lime or lemon
- 1 small clove garlic, pressed
- 1-2 Tbsp red onion, minced
- 1/4 C chopped tomato
- salt and pepper
Mash the avocado first, then add the rest of the ingredients to the bowl. This has been my classic guac recipe for years- though it was more of a team effort. (Thanks to the Ptbo gals (EZ, SW, AH, SD) for obsessing over creating the perfect guac all those years ago.)
I cheated and bought the salsa. But it’s pretty simple to make your own if your keen on it. Google is a chefs best friend.
4. Make the fajita filling
Sizzling Fajita Stir-Fry
- 1 red onion, sliced thinly
- 1 green pepper, sliced into strips
- 1/2 zucchini
- 1 Tbsp olive oil
- 1 batch of Chili Spiced Tomato Tempeh
- 1 Tbsp tamari
- 1 jalapeno pepper, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- juice from 1 lime
Begin by heating the oil over medium heat in a large pan or wok. Add the onions and jalapeno pepper and cook until the onion softens.
Next, add in the tempeh and continue cooking over medium for 2-3 mins. Add in some tamari if the pan is sticking.
Next up, do the green peppers, zucchini and spices.
Let the whole thing continue cooking until the veggies are softened slightly, but still retain good colour. Because you are doing this over medium heat, you’ll need to keep moving the veggies around so they don’t burn. Feel free to add some water if things are sticking. When it looks ready to go, take it off the heat and squeeze some fresh lime juice on top.
A (very badly lit) pic of our table with the condiments.
I served my fajita, open-face style on a bed of salad made with fresh romaine and cherry tomatoes and topped with more lime juice.
T had his traditionally, all wrapped up.
This made enough to feed an entire family of 6 average eaters. Of course, the way that we eat it did us for dinner (two giant servings each) with some left-overs for tomorrow.
I’m off to commence work on a secret project that I will be unveiling in a little over a week from now. Stay tuned- it’s exciting.
Have a great weekend.