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September 20, 2019
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Sheet pan meals are a busy mama’s best friend! I love how easy it is to whip up dinner all on ONE PAN (and I’m not gonna lie…I love how easy the clean up is too!)

These fajitas are very versatile…use my veg combo below or roast your family’s favorite veggies with your go-to season rub. (I used Penzey’s Spices Southwest but they also have a Fajita blend that I love.) You can cook the veggies and tortillas all on one pan (just watch the cooking times for various veggies since some cook quicker than others). I added the tortillas last for just a couple of minutes at the end of the veg cooking time.

I served the fajitas with black beans. (I just spiced up a can of black beans with garlic powder, cumin and salt on the stove top while the veggies roasted). Top them with guac and salsa and this Creamy Cilantro Pepita Dressing I blended up. I’d love to hear what you think of it.

 

Vegan Sheet Pan Fajitas with Creamy Cilantro Pepita Dressing

Serves 4

Ingredients:

For the fajitas:

1 red bell pepper, sliced into strips

1 orange bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 red onion, sliced into wedges

2 Portobello mushrooms, sliced into strips

1 1/2 Tbsp olive oil

3 Tbsp of your favorite fajita or taco seasoning

Flour tortillas

Guacamole and salsa, to serve (optional)

 

For the Creamy Cilantro Pepita Dressing

1/2 cup pepitas

1/4 cup lime juice

1 cup cilantro, tightly packed

1/2 cup olive oil

1/2 cup water

2 Tbsp red wine vinegar

2 Tbsp dairy-free mayo (such as Wildwood Garlic Aioli)

1/2 tsp salt

2 garlic cloves

 

Directions:

1. Preheat the oven to 400 degrees.

2. Spread all of the vegetables on a sheet pan. Add the olive oil and seasoning. Using your fingers, rub the seasoning and olive oil into the vegetables. 

3. Lay out all of the vegetables on the pan (except the mushrooms) so that they aren’t overlapping. Roast for 10 minutes and add the mushrooms. Roast another 10 minutes. Add the tortillas (use another sheet pan if you can’t make room on the pan) and cook 2-3 minutes.

4. While the vegetables are roasting, heat a small, dry frying pan. Add the pepitas and cook for 3 minutes until they are toasted (stir or shake the pan every minute or so).

5. Add the pepitas and remaining dressing ingredients in a blender. Blend until smooth.

 

 

 

 


September 3, 2019
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In my pre-vegan days, stuffed chicken breasts were one of my “go to’s” for a special dinner. I had mastered the art of creating a pocket in the breast, just large enough to stuff with sun-dried tomatoes, cheese or whatever else I was experimenting with for that meal. I may not eat chicken anymore but I still love the idea of a “pocket of surprise” inside my dinner entree! 

Gardein makes a Chik’n Scallopini that has become my chicken replacement when I want a traditional breast. The Scallopini isn’t thick enough to make a pocket inside but it’s thin enough to stack with something yummy and roll into a croquette (basically just a food roll that’s fried)! And that’s how I came upon this recipe that I prepared recently for Friday night Shabbat. Although I cook dinner every night, I like to do something a little extra on Friday nights and these Sun-Dried Tomato and Spinach Gardein Croquettes are just that. 

They look and sound fancy but they are surprisingly simple. I layered each Scallopini with a half slice of Violife Provolone (Kite Hill Ricotta would be equally delicious), a few baby spinach leaves and a couple of sun-dried tomatoes. Other options could include: olive tapenade, Kite Hill chive cream cheese, any of Miyoko’s cheeses, artichoke hearts…you get the idea. Have fun stacking and rolling!

You need to let the Scallopini defrost for about 20 minutes so it’s soft enough to flatten out and roll. But be careful to not let it thaw so much that the Gardein falls apart. I hope you enjoy these. Let me know what you think below.

Sun-Dried Tomato and Spinach Gardein Croquettes 

Makes 4 croquettes

Ingredients:

1 package of Gardein Chik’n Scallopini (4 pieces)

2 slices Violife Provolone, sliced in half

8 cups baby spinach 

8-12 sun-dried tomatoes

1 Tbsp Italian seasoning

Salt and pepper, to taste

4 toothpicks

4 garlic cloves, minced

2 Tbsp olive oil, divided

 

Directions:

1. Thaw the Garden Scallopini for about 20 minutes until softened but still firm enough to handle without breaking.

2. Layer each Scallopini with a cheese slice, then a few spinach leaves, followed by 2-3 sun-dried tomatoes. 

3. Sprinkle with the Italian seasoning and season with salt and pepper, to taste.

4. Roll each Scallopini and secure the middle with a toothpick.

5. Heat the oil in a large saute pan. Add the croquettes and cook about 10 minutes, rotating to brown on all sides.

6. Remove the Scallopini and add the remaining tablespoon of olive oil and the garlic. Cook 2 minutes until the garlic is browned. Add the remaining spinach and saute just until wilted.

7. Spread the cooked spinach on a serving platter and place the croquettes on top. Serve immediately.

 

 

 

 


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