Fact is, what we have here is failure to communicate.
See, this photo may show the tender, marinated vegan chicken strips, the Daiya cheddar, and the fresh avocado that made this dinner exceptional; and yet it still doesn’t really illustrate how good this recipe is. The warm tortilla hides the three different types of peppers, the red onions and the mushrooms that were essential to this remarkable dish. You can’t taste how good this was with a cold beer on a warm summer night, or see how Mexican food, computer games, and a “New Friday Philosophy” can make even the worst week better.
I’m a little late posting this because I tore up my hand on Saturday morning on a can of cat food and had to spend most of the day in the ER with a patient, understanding, and wonderful Dan; who only laughed once at my irrational and vocal needle-phobia. I admit that I made a bit of a spectacle of myself. We passed most of the time Jaws-style. I admit this wasn’t our first trip to the ER together and we’re a little competitive sometimes, but we had a nice time reliving our war stories and pointing out own physical imperfections to each other.
Good news: expect more Dan posts this week!
Bad news: now I have to worry about clones.
- 1 Batch of Fajita Marinade (see below)
- 2 Cups of your Favorite Vegan Chicken (We used Gardein for this one, but I think you could make something really good with Match Vegan Meats or Morningstar Strips. What’s great about this recipe is that pretty much whatever your favorite vegan chicken is, you can make it work.)
- 1/2 Large Red Onion (sliced)
- 1/2 Red Bell Pepper (sliced)
- 1/2 Green Bell Pepper (sliced)
- 1/2 Yellow Bell Pepper (sliced)
- 1 Cup White Mushrooms (sliced)
- 2- 4 8 inch Flour Tortillas (Depends on how much you want to stuff in there. You should be honest with yourself.)
- 2 Tablespoons Olive Oil
- Dash of Liquid Smoke
- 1 Fresh Avocado (sliced)
- 1 Jar of your favorite Picante Sauce or Pico de Gallo
- Handful of shredded Daiya Cheddar for each Fajita
- 1/3 Cup Olive Oil
- 2 Tablespoons Tequila
- 1/3 Cup Lemon Juice
- 1 Teaspoon Agave Nectar
- 1 Teaspoon Oregano (dried)
- 1 Teaspoon Cumin
- 1 Teaspoon Chili Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Braggs
- 1/4 Teaspoon Lemon Pepper
- Dash of Liquid Smoke
To make the Marinade, mix all the Marinade Ingredients in a shallow dish.
Slice or form your favorite Vegan Chicken into pieces about the size of the Pepper and Onion slices. Submerge the Vegan Chicken in the dish. Keep an eye on it; different Mock Meats behave differently. The Gardein was ready to cook in 5 minutes; other Mock Meats might take more or less time. You’ll know it’s ready when you squeeze it and 1 or 2 drops come out. You want to keep the marinade in the Vegan Chicken, so don’t dab or squeeze out the Marinade. Don’t dump the marinade when you’re done with this step! You’ll need it.
Heat oven to 250. As the Vegan Chicken and Vegetables cook, put a stack of tortillas in the oven to warm.
In your magic little cast iron skillet, heat the 2 Tablespoons of Olive Oil and the Dash of Liquid Smoke. Once hot, add the Vegan Chicken. Let the Vegan Chicken cook, moving and flipping it to get it evenly cooked. Once it starts to brown, add the Peppers, Onion, Mushrooms and the rest of the Marinade. Remove from heat when the Vegetables are tender and the Vegan Chicken is golden brown.
To build your Fajitas, place a warm tortilla in a plate and put either half or a fourth of the Vegan Chicken and Vegetable Mix on one side. Top with Daiya Cheddar, Avocado and Pico de Gallo.