#Instead of 1/2 tablespoon chili powder I did about 1/4 teaspoon cayenne pepper and 1/4 teaspoon crushed red pepper

[woodenmooseroller]

Chicken Fajitas by Lisa Bryan at Downshiftology

Prep time: 10 minutes

Cook time: 16 minutes

Total time: 26 minutes

Servings: 6

Ingredients

3 boneless skinless chicken breasts

1 onion, thinly sliced

3 bell peppers, thinly sliced 

2 tablespoons olive oil

1/2 lime

1/2 tablespoon chili powder

1/2 tablespoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon oregano

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

Tortillas (for serving)

Sour cream (for serving)

Pico de gallo (for serving)

Avocado (for serving)

Instructions

1. Make fajita seasoning. Add the fajita seasoning ingredients to a small mixing bowl and stir together.

2. Season the chicken. Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken.

3. Cook the chicken. Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7 to 8 minutes on each side.

4. Slice the veggies. While your chicken is cooking, cut the bell peppers and onion into thin slices.

5. Cook the veggies. Once the chicken has finished cooking, remove it to a plate and let it rest for a couple of minutes. Add the bell peppers and onion to the same skillet over medium heat and saute for 4 to 5 minutes, stirring frequently.

6. Slice the chicken. When the bell peppers are just about done sauteing, slice the chicken breasts into strips. You can slice those pieces in half again for thinner strips of chicken.

7. Mix and serve. Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together. Serve immediately with tortillas and extra toppings such as sour cream, pico de gallo and guacamole.

[vegancookbooks0]

Spicy Potato Tacos

These scrumptious soft tacos are stuffed with crispy oven-roasted potatoes smothered in creamy chipotle sauce and piled with your favorite taco toppings! A delicious comforting vegan meal that’s perfect for your next taco Tuesday.

I’m a big fan of Taco Bell copycat recipes, as you might have noticed by my seven layer burrito and beefy vegan burrito recipes.

Recently I heard that Taco Bell was planning to nix a few items from it’s menu, including the spicy potato tacos. I’d never actually had a spicy potato taco, but it seemed simple enough to make. I had intended on heading to the drive through to give one a try, before learning that the sauce is made with dairy, as well as the fact that the potatoes are fried in the same oil as meat at some locations.

Well, I guess this is a recipe that we’ve all needed a vegan version of for a while now. Maybe it’s a good thing that Taco Bell decided to ditch the dish and bring it to my attention.

So I can’t say for sure if my potato tacos taste like Taco Bell’s. Give them a try and tell me what you think! But I can promise that these are delicios. I mean, potatoes, tacos, creamy chipotle sauce…you really can’t go wrong with all of that.

What You’ll Need

Potatoes

Oil

Cornstarch

Spices (cumin, paprika, ancho chile powder, cayenne pepper, onion powder, and garlic powder)

Salt & pepper

Raw cashews

Water

Adobo sauce (from a can of chipotle peppers)

Red wine vinegar

Flour tortillas

Shredded lettuce

Any other toppings you like!

How to Make Potato Tacos

The Potatoes

I wanted my potatoes for these tacos to have the best possible texture and crispiness, so I went the extra mile in prepping them. See my tips below if you’d prefer a shortcut method!

Start by dicing your potatoes. You can leave the skin on, like I did, or remove it if you prefer. Cover the potatoes with some salted water and boil them for just a few minutes, until they’re just starting to become tender.

Why boil the potatoes first? Starting the process by boiling will give you potatoes that are extra tender on the inside, with a starchy-crispy coating on the outside.

When the potatoes are done boiling, drain them in a colander and rinse them with some cool water. Now place them in a bowl with some olive oil, cornstarch, and spices. Toss everything to evenly coat the potatoes.

Arrange the potatoes on a baking sheet lined with parchment paper and roast them until they’re tender and crispy on the outside.

Chipotle Sauce

While the potatoes roast, make the sauce. You’ll need to use soaked cashews for this. Ideally, this means covering them with water and letting them sit for 4 to 8 hours. If you forget to plan in advance for this, simply boil them for 15 minutes.

Place your cashews into the bowl of a food processor, along with some water, adobo sauce, red wine vinegar, spices, and salt. Blend everything until smooth and creamy.

Assemble the Tacos

Warm up some flour tortillas and stuff them with potatoes. Drizzle on some chipotle sauce and pile on your favorite taco toppings.

Potato Taco Tips & FAQ

Shortcut method: Don’t feel like boiling your potatoes in advance? You can skip that step and otherwise proceed with the recipe. They’ll take a bit longer to cook and be a bit a bit tougher, but the tacos should still be tasty!

Can these tacos be made gluten-free? Yup! Simply use gluten-free flour tortillas or substitute corn tortillas.

Do I need to peel the potatoes? That’s totally up to you! I didn’t bother peeling the potatoes for mine, but if you find potato peel off-putting, then go for it!

This recipe makes more chipotle sauce than you’ll probably need. I don’t recommend cutting down on the batch size, as this can make blending it until smooth a challenge. Instead, make the full batch and save the rest for another taco night or another use. It will keep in a sealed container in the fridge for 4 to 5 days, or in the freezer for 3 months.

You’ll need to crack open a can of chipotle peppers for this recipe, and you’ll probably have some leftover peppers and/or sauce. Use it in a batch of chili, vegan mac & cheese, or these spicy baked tofu sandwiches. You can also place it in a sealed container and freeze it for later.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Spicy Potato Tacos

These scrumptious soft tacos are stuffed with crispy oven roasted potatoes smothered in creamy chipotle sauce, along with your favorite taco toppings! A delicious comforting vegan meal that’s perfect for your next taco Tuesday.

Servings 6 tacos

Calories 314 kcal

Author Alissa Saenz

Ingredients

For the Spicy Potatoes

2 pounds russet potatoes, scrubbed and cut into 1/2 inch pieces

2 tablespoons olive oil

1 tablespoon cornstarch

2 teaspoons cumin

1 teaspoon sweet paprika

1/2 teaspoon ancho chile powder

Pinch cayenne pepper (or to taste)

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Chipotle Sauce

1 cup raw cashews, soaked in water 4-8 hours, drained, and rinsed

1/3 cup water

2 tablespoons adobo sauce (from a can of chipotle peppers)

2 tablespoons red wine vinegar

1 teaspoon ground cumin

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 teaspoon salt

For Serving

6 small flour tortillas, warmed

Shredded lettuce

Taco toppings of choice, such as diced tomato, salsa, hot sauce, or shredded vegan cheese

Instructions

Make the Potatoes

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Place the potatoes in a large pot and cover them with salted water. Place the pot over high heat.

Bring the water to a boil, lower the heat, and boil the potatoes until slightly tenderized, about 5 minutes. They should be pierecable with a fork, but it should take a bit of effort.

Drain the potatoes into a colander and rinse them with cold water.

Transfer the potatoes to a large bowl and add the olive oil, cornstarch, cumin, paprika, ancho chile powder, cayenne pepper, salt, and pepper. Stir gently to evenly coat the potatoes.

Arrange the potatoes evenly on the baking sheet, then place it into the oven. Bake the potatoes until soft on the inside and crispy on the outside, 20-25 minutes.

Make the Chipotle Sauce

Place all ingredients into the bowl of a food processor fitted with an s-blade, then blend until smooth.

Taste-test the sauce and adjust any seasonings to your liking. You can also thin it with extra water if you like.

Assemble the Tacos

Stuff the tortillas with potatoes and chipotle sauce, then top with lettuce and your favorite taco toppings.

Nutrition Facts

Spicy Potato Tacos

Amount Per Serving (1 taco (with 1 tablespoon of sauce))

Calories 314 Calories from Fat 107

% Daily Value*

Fat 11.9g18%

Saturated Fat 2g10%

Sodium 543mg23%

Potassium 698mg20%

Carbohydrates 46.7g16%

Fiber 5.2g21%

Sugar 3.4g4%

Protein 6g12%

Calcium 23mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

from http://easyveganrecipes.info/spicy-potato-tacos/?utm_source=rss&utm_medium=rss&utm_campaign=spicy-potato-tacos from http://easyveganbreakfasts.blogspot.com/2020/08/spicy-potato-tacos.html

[easyveganbreakfasts]

Spicy Potato Tacos

These scrumptious soft tacos are stuffed with crispy oven-roasted potatoes smothered in creamy chipotle sauce and piled with your favorite taco toppings! A delicious comforting vegan meal that’s perfect for your next taco Tuesday.

I’m a big fan of Taco Bell copycat recipes, as you might have noticed by my seven layer burrito and beefy vegan burrito recipes.

Recently I heard that Taco Bell was planning to nix a few items from it’s menu, including the spicy potato tacos. I’d never actually had a spicy potato taco, but it seemed simple enough to make. I had intended on heading to the drive through to give one a try, before learning that the sauce is made with dairy, as well as the fact that the potatoes are fried in the same oil as meat at some locations.

Well, I guess this is a recipe that we’ve all needed a vegan version of for a while now. Maybe it’s a good thing that Taco Bell decided to ditch the dish and bring it to my attention.

So I can’t say for sure if my potato tacos taste like Taco Bell’s. Give them a try and tell me what you think! But I can promise that these are delicios. I mean, potatoes, tacos, creamy chipotle sauce…you really can’t go wrong with all of that.

What You’ll Need

Potatoes

Oil

Cornstarch

Spices (cumin, paprika, ancho chile powder, cayenne pepper, onion powder, and garlic powder)

Salt & pepper

Raw cashews

Water

Adobo sauce (from a can of chipotle peppers)

Red wine vinegar

Flour tortillas

Shredded lettuce

Any other toppings you like!

How to Make Potato Tacos

The Potatoes

I wanted my potatoes for these tacos to have the best possible texture and crispiness, so I went the extra mile in prepping them. See my tips below if you’d prefer a shortcut method!

Start by dicing your potatoes. You can leave the skin on, like I did, or remove it if you prefer. Cover the potatoes with some salted water and boil them for just a few minutes, until they’re just starting to become tender.

Why boil the potatoes first? Starting the process by boiling will give you potatoes that are extra tender on the inside, with a starchy-crispy coating on the outside.

When the potatoes are done boiling, drain them in a colander and rinse them with some cool water. Now place them in a bowl with some olive oil, cornstarch, and spices. Toss everything to evenly coat the potatoes.

Arrange the potatoes on a baking sheet lined with parchment paper and roast them until they’re tender and crispy on the outside.

Chipotle Sauce

While the potatoes roast, make the sauce. You’ll need to use soaked cashews for this. Ideally, this means covering them with water and letting them sit for 4 to 8 hours. If you forget to plan in advance for this, simply boil them for 15 minutes.

Place your cashews into the bowl of a food processor, along with some water, adobo sauce, red wine vinegar, spices, and salt. Blend everything until smooth and creamy.

Assemble the Tacos

Warm up some flour tortillas and stuff them with potatoes. Drizzle on some chipotle sauce and pile on your favorite taco toppings.

Potato Taco Tips & FAQ

Shortcut method: Don’t feel like boiling your potatoes in advance? You can skip that step and otherwise proceed with the recipe. They’ll take a bit longer to cook and be a bit a bit tougher, but the tacos should still be tasty!

Can these tacos be made gluten-free? Yup! Simply use gluten-free flour tortillas or substitute corn tortillas.

Do I need to peel the potatoes? That’s totally up to you! I didn’t bother peeling the potatoes for mine, but if you find potato peel off-putting, then go for it!

This recipe makes more chipotle sauce than you’ll probably need. I don’t recommend cutting down on the batch size, as this can make blending it until smooth a challenge. Instead, make the full batch and save the rest for another taco night or another use. It will keep in a sealed container in the fridge for 4 to 5 days, or in the freezer for 3 months.

You’ll need to crack open a can of chipotle peppers for this recipe, and you’ll probably have some leftover peppers and/or sauce. Use it in a batch of chili, vegan mac & cheese, or these spicy baked tofu sandwiches. You can also place it in a sealed container and freeze it for later.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Spicy Potato Tacos

These scrumptious soft tacos are stuffed with crispy oven roasted potatoes smothered in creamy chipotle sauce, along with your favorite taco toppings! A delicious comforting vegan meal that’s perfect for your next taco Tuesday.

Servings 6 tacos

Calories 314 kcal

Author Alissa Saenz

Ingredients

For the Spicy Potatoes

2 pounds russet potatoes, scrubbed and cut into 1/2 inch pieces

2 tablespoons olive oil

1 tablespoon cornstarch

2 teaspoons cumin

1 teaspoon sweet paprika

1/2 teaspoon ancho chile powder

Pinch cayenne pepper (or to taste)

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Chipotle Sauce

1 cup raw cashews, soaked in water 4-8 hours, drained, and rinsed

1/3 cup water

2 tablespoons adobo sauce (from a can of chipotle peppers)

2 tablespoons red wine vinegar

1 teaspoon ground cumin

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 teaspoon salt

For Serving

6 small flour tortillas, warmed

Shredded lettuce

Taco toppings of choice, such as diced tomato, salsa, hot sauce, or shredded vegan cheese

Instructions

Make the Potatoes

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Place the potatoes in a large pot and cover them with salted water. Place the pot over high heat.

Bring the water to a boil, lower the heat, and boil the potatoes until slightly tenderized, about 5 minutes. They should be pierecable with a fork, but it should take a bit of effort.

Drain the potatoes into a colander and rinse them with cold water.

Transfer the potatoes to a large bowl and add the olive oil, cornstarch, cumin, paprika, ancho chile powder, cayenne pepper, salt, and pepper. Stir gently to evenly coat the potatoes.

Arrange the potatoes evenly on the baking sheet, then place it into the oven. Bake the potatoes until soft on the inside and crispy on the outside, 20-25 minutes.

Make the Chipotle Sauce

Place all ingredients into the bowl of a food processor fitted with an s-blade, then blend until smooth.

Taste-test the sauce and adjust any seasonings to your liking. You can also thin it with extra water if you like.

Assemble the Tacos

Stuff the tortillas with potatoes and chipotle sauce, then top with lettuce and your favorite taco toppings.

Nutrition Facts

Spicy Potato Tacos

Amount Per Serving (1 taco (with 1 tablespoon of sauce))

Calories 314 Calories from Fat 107

% Daily Value*

Fat 11.9g18%

Saturated Fat 2g10%

Sodium 543mg23%

Potassium 698mg20%

Carbohydrates 46.7g16%

Fiber 5.2g21%

Sugar 3.4g4%

Protein 6g12%

Calcium 23mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

from http://easyveganrecipes.info/spicy-potato-tacos/?utm_source=rss&utm_medium=rss&utm_campaign=spicy-potato-tacos

[dinnersanddreams]

Falafel: Fa-la-la-la-la-fel

Falafel is a very light word. Other than the vowels, all it really has are the letters f and l: two airy, flying, and almost musical letters that make up the lovely and much-adored fa and la of the solfège. You could almost sing fa-la-la-la-la-fel this Christmas instead of the usual fa-la-la-la-la…, or have a falafel patty instead of a burger this weekend, and be totally fine.

I’ve been trying to cut back on meat recently. I know I could never be vegetarian for fear that I would lose the animal instinct in me. I have so much respect for vegetarians.

They strike me as saintly creatures, with the will of hermits and inoffensiveness of angels. I love meat and feel no guilt at all chewing and swallowing innocent animals so I don’t risk becoming a vegetarian anytime soon. But reducing my consumption of flesh is something I can easily do, especially if using protein-rich alternatives like peas or beans.

Eating meatless shouldn’t mean giving up flavor or settling for a less-than-satisfying meal. In fact, falafels are so tasty, I wouldn’t be surprised if they became a favorite of yours that makes you drool more than the juiciest of burgers.

Chickpeas are quite substantial, and when mixed with cilantro, garlic, onion, and spices become one of the most appetite-teasing, taste bud-pleasing foods.

I googled fa-la-la-la-la-fel after writing this post to see if anyone out there had thought about playing with the word the way I did and found a funny song that I thought I’d show here. Enjoy!

Falafel with Cucumber Yogurt Sauce

Makes about 8 falafels

Ingredients:

For the falafels:

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

30 sprigs fresh cilantro (or about 2 handfuls)

1 small onion, chopped

3 garlic cloves

Sea salt and freshly ground pepper

2 tablespoons cumin

1 tablespoon chili powder

1 tablespoon ground coriander

1/8 teaspoon cayenne pepper

5 tablespoons cornstarch (or all-purpose flour)

½ cup cornmeal

1 cup vegetable or canola oil, for frying

For the cucumber yogurt sauce:

½ cup peeled and chopped cucumbers

5 ounces plain yogurt

Sea salt and freshly ground pepper

Directions:

Step 1: Place the chickpeas, cilantro, onion, and garlic in a food processor and process until reduced to a paste. Transfer to a medium bowl and mix in the salt, pepper, cumin, coriander, cayenne, and flour until well blended.

Step 2: Heat the oil until very hot. Place the cornmeal in a shallow dish. Shape the mixture into patties and dredge them into the cornmeal. Fry the patties until golden brown and crispy, 2 to 4 minutes per side.

Step 3: Process the cucumbers, yogurt, salt, and pepper in a food processor until puréed. If you prefer a more unctuous sauce, mix in a teaspoon of olive oil or mayonnaise.

source https://www.dinnersanddreams.net/falafel/

[theforkedspoon]

Baked Chicken Fajita Roll-Ups

I realized today as I wiped up our permanently disgusting kitchen floors that I have a problem. It's nothing serious like abusing medication or maxing out our credit cards for expensive workout clothes (although that last one is tempting). No, my issue is far more benign, but a problem nonetheless.

You guys, I am obsessed with compiling recipes. Given that I'm a food blogger, this of course includes the photography that goes with it. It is so bad that I can count on one hand the number of times I have cooked a meal, or anything this past year, without photographing it. And then there was today...

I knew we had at least one more night (possibly two) of leftovers, but what did I do all afternoon while my child was at preschool? I cooked, styled, worked with the light (it was the perfect overcast day) and took some of my favorite photos to date (not this recipe, although this recipe is very very tasty!). But, with all that cooking, here I sit, belly full, hard drive maxed out (again) and three new delicious meals to finish before they spoil (and they will be finished because we do not throw away food). I know I have a serious issue when my next thought immediately goes to, "what am I going to make tomorrow? I just bought that rhubarb..."

For real, you guys. Like I said, obsessed.

Please, are any other food bloggers out there the same way?

And it is not that I have too much time on my hands. I would still cook the same number of recipes, but the quality of images would probably be less. For example, today I made the most amazing roasted veggie and kale salad (coming soon). Usually, I wouldn't have time to take photos of the ingredients or play with the light. But now, with a little more time, I can! And quickly scanning through the images was like Christmas morning. Not even kidding.

But this is where is does get to be an issue (and seriously guys, I realize this is as #firstworldproblem as you can get, so please don't hate me)- having more than 75 recipes + photos means I have shoots in there from months ago. I look back at my work from 5-6 months ago and I cringe. Do I post? probably not. I don't think I can now. Do I re-shoot? probably. But that is way less fun. Do I stop obsessively stockpiling? Definitely another good idea. Do I bake a super complicated cake and call it a day? Best idea yet.

Anyway, when I initially started thinking about my obsession, I was hopped up on caffeine and was about to sit down and spill my guts to you guys with all my psychoanalyzing BS, but I went for a run instead. Then I got home, poured myself a glass of wine, sat down to eat and now I am way too tired to spill my guts. Next time ;) (try not to be too upset)

In the meantime, please enjoy these delicious chicken roll-ups from earlier this year. I made these back before the sickness plagued my house and I was working out a million hours a week and thought carbs were evil. I'm not off carbs anymore (it only lasted like three minutes anyway- because wine...and cookies), but I haven't been cooking with much meat this past week which is really strange since chicken is my jam. Carbs or no carbs, chicken or no chicken, po-tay-to po-tah-to, this makes a delicious dinner (unless you're in the no chicken club). Super easy to make and an all around favorite with everyone (even with the kiddos if you keep it mild!). Serve it with your favorites- rice, beans, salsa, just about anything goes :)

Chicken Fajita Roll-Ups

Prep Time: 15 minutes + marinade time | Cook Time: 25-30 minutes Total Time: 40-45 minutes (plus time to marinade) Yield: 3-6 servings (6 chicken roll-ups) Type: Easy Dinner, Healthy, Chicken

Ingredients

FOR THE CHICKEN 3 large chicken breasts or 6 thinly sliced chicken breast fillets 2 tablespoons olive oil Juice from 1 large lime 3 cloves garlic, minced 1 teaspoon cayenne powder 1/2 teaspoon chili powder 1/2 teaspoon cumin 1 teaspoon Italian seasoning 1/2 teaspoon salt Zip-lock bag

1/2 green bell pepper, seeded and sliced 1/2 yellow bell pepper, seeded and sliced 1/2 orange bell pepper, seeded and sliced 1/2 red bell pepper, seeded and sliced Toothpicks Fresh cilantro, chopped

Instructions

First whisk together the olive oil, lime juice, minced garlic, cayenne, chili powder, cumin, Italian seasoning and salt. Set aside.

If you were lucky enough to find and purchase pre-sliced chicken breast fillets, then ignore the next step; otherwise, keep reading. If using three thick, non-sliced chicken breasts, slice them horizontally into 2 even slices and pound the chicken using the firm side of a meat tenderizer until you reach an even thickness of approximately 1/4-inch*

Place the chicken and the marinade in a large ziplock bag, making sure the chicken is completely coated. Seal the bag completely and allow the chicken to marinate for at least one hour to overnight.

When ready to cook, preheat the oven to 375 degrees F and line a large baking sheet or baking dish with parchment paper or non-stick spray.

Working one at a time, place 4-6 bell pepper slices in the middle of your chicken cutlet and roll up as tightly as possible without  damaging the meat. Secure with a toothpick or two and place seam-side-down on your prepared baking sheet. Repeat this step until all chicken cutlets have been rolled.

Brush the tops of each rolled chicken with remaining marinade and bake, uncovered, for approximately 25-30 minutes or until juices run clear * (discard any remaining marinade that has not been used).

Serve with beans, fresh corn or a side of rice. 

Enjoy!

 *Chicken tenders may also work if that's all you have, but they will be harder to roll-up and keep in place. That said, just use a couple more toothpicks :) *Cooking time will vary depending on size and thickness of chicken used.

Recipe inspired by Eat Yourself Skinny

Yum