VEGGIE FAJITAS

Recipe by Ellen Fisher

This recipe is vegan

Ingredients:

FOR THE TEMPEH

1 package tempeh

1⁄2 c canned pineapple juice

1⁄4 t liquid smoke

2 T coconut aminos

1⁄4 t cumin

1⁄4 t smoked paprika

1⁄2 t salt

FOR THE FAJITAS

2 bell peppers, diced

1 onion, diced

5 mushrooms, diced

1⁄2 t garlic powder

Salt to taste

EVERYTHING ELSE

Cashew Sour cream, recipe below

Your favorite jarred salsa

6-8 corn tortillas

1⁄2 c cilantro, diced

1 avocado, sliced

CASHEW SOUR CREAM:

1 1⁄2 c raw cashews

3⁄4 c water

2 T lemon juice

1⁄4 t salt

Blend all ingredients in a high-speed blender until completely smooth, about a minute. Add more water, depending on how thin or thick you want the sauce. It thickens over time, especially when refrigerated, so add more water if you want it to be drizzly. Store in an airtight container in the fridge and use throughout the week.

Directions:

1. To make the tempeh marinade, slice the tempeh and mix the liquids and spices in a bowl. Cover the tempeh in the marinade and let sit for at least 30 minutes, up to 4 hours in the fridge if you can.

2. Once marinated, cook the tempeh in a pan with a little marinade as the cooking liquid for about 10 minutes, until golden brown, flipping halfway through.

3. Sauté the veggies in a large pan on medium heat with enough water to keep the veggies from sticking to the pan. Add garlic powder and salt. Mix together occasionally for about 10-15 , until tender and cooked down.

4. Assemble the fajitas with all your fixings and devour.