Ooooh, I think I have concocted a new Sunday-cookout
favorite.
As I put together this week’s menu plan, my thoughts, as
usual, drifted to what I could possibly grill out for our weekly barbecue. Now, I love all the usual suspects – riffs on
burgers, or veggie dogs, or tofu, or Portobello mushrooms. But I wanted to do something different this
week. Something unexpected.
Something involving my never-been-used new vegetable-grilling
pan, given to me by LeeLee a little while back. Something like … fajitas!
So this afternoon I got to work. I sliced my last Vidalia onion into thin
half-moons, gave a red bell pepper the same treatment, and washed off a
container of sliced white button mushrooms, putting them all into a large
zip-top bag. To the veggie mixture I
added several tablespoons of olive oil and plenty of chipotle powder, garlic
powder, and ground cumin. Then I sealed
the bag up and massaged the marinade into the vegetables, putting them back
into the fridge to soak up the goodness for a while before I fired up the grill
and turned the rice cooker on.
When it came time to cook, it couldn’t have been
easier. I placed the grill pan on the
grill grate, poured in the veggies, and then placed four Gardein chik’n filets
on the grate as well. Every few minutes,
I flipped everything around, and after about 15 minutes, the veggies were
cooked through and the chik’n was nicely seared. After I took the chik’n off, I added a foil
packet full of flour tortillas just to heat them up a bit, and then dinner was
ready!
Let me just say: These fajitas were fantastic. The onions, peppers, and mushrooms had a
great smoky taste – the spice blend really melded well with the grilling
technique – and we loved the addition of chik’n, something we’re never able to
get at restaurants! We topped our
fajitas with the works – vegan sour cream, Daiya pepperjack shreds, lettuce,
sliced black olives, diced tomato, and the piece de resistance, a spicy
sauerkraut from No. 1 Sons, which we absolutely
adored. Paired with the rice, the
fajitas made an extremely filling meal – with plenty left over for lunch
tomorrow!
With that, we’ve deemed the grilled fajitas a success. And it’s safe to say they’ll be part of the
usual suspects in very short order!
:)
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