Ingredients (use vegan versions):

• 1 – 2 tablespoon vegetable oil
• 1 large sweet onion
• 1 or 2 bell peppers (I like the red and yellow ones)
• garlic salt and pepper to taste
• juice of 1 lime wedge
• flour tortillas
• various garnishes

Directions:

Heat oil in a large skillet over medium heat. Slice onion
lengthwise into thin strips and saute until soft. Slice
peppers into thin strips and saute until cooked. You may
want to lower the heat and cover for a few minutes to let
the flavors mix. Squirt with a bit of lime juice, add salt
and pepper to taste and eat in tortillas with your favorite
garnishes! I like to coursely chop an avocado and mix it
with salsa or tomato dices and use that for a garnish. These
fajitas take 10-15 minutes to prepare and are great!

Serves: 2-4

Ingredients (use vegan versions):

• 1 large tortilla
• 1 cup frozen hash browns
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 1/2 cup soy cheddar cheese, grated
• 2 tablespoon oil
• ketchup
• hot sauce

Directions:

Heat a heavy cast iron pan (large enough for the tortilla to
fit in) to med-high. Add oil, onion, pepper and potato.
Brown on one side, turn and brown the other. Slide mixture
onto a plate. Place the tortilla in the pan and spin it
around in the rest of the oil for a few seconds then flip it
over. Quickly sprinkle the cheese evenly over it add the
potato mixture, ketchup and hot sauce to taste. Slide out
onto the plate, roll it up and eat immediately.

Serves: 1

Preparation time: 15 min

Ingredients (use vegan versions):

• 5-6 carrots depending on size
• 2-3 tablespoon tomato paste
• 1 or 2 tablespoon vegan soymilk, water or other to add moisture
• 2-3 cloves of garlic
• 1 tablespoon sweet soy sauce
• Cumin powder to taste

Directions:

Peel carrots and shred them coarsely. Heat some oil in a pan
and add carrots and liquid. fry for about one minute, then
add tomato paste. Finally flavour with garlic, cumin and soy
sauce to taste.

This is a quick and easy taco filling that requires no exact
measures. Enjoy !

Serves: 2

Preparation time: 10 mins.

Ingredients (use vegan versions):

• 1 8oz. block extra firm organic tofu cut into one inch cubes and heated
• oil for deep frying, 1/3 cup of your favorite salsa
• 1 large pepper cut into strips
• 1 large onion cut into rings
• 1 ripe haas avacado
• 2 tbsps lemon or lime juice, freshly squeezed
• 2 tbsps minced garlic,
• 2 teaspoon salt, 4 steamed burrito sized flour tortillas
• 1/3 cup of fantastic foods refried bean mix, made into thick bean sauce
• or
• 1/2 cup of homemade refried bean sauce (your recipe)
• a few tablespoons of Nayonaise (tofu vegan mayonnaise)

Directions:

Heat tofu cubes in toaster oven or microwave before frying
in 425 degree oil. Remove from oil and reserve. Saute and
brown onions and peppers and remove from heat. Make
guacamole with the avacado, lemon or lime juice, garlic and
salt. Heat the bean mixture and place in a serving dish.
Refry the tofu cubes after about 5 or 10 minutes for a
minute until a crunchy brown crust forms. Drain cubes from
oil and then saute into onion and pepper mixture and bring
back up to heat.

Place several serving bowls on the table: bean sauce,
guacamole, salsa, and Nayonaise. Bring the sizzling hot
frying pan with the tofu and pepper and onions to the table
and place on a wire rack.

Let each person build his own extra large fajita:
First, spread the tortilla with bean dip, guacamole,
Nayonaise and salsa. Then, heap the tofu and veges in the
center of the tortilla. Fold the tortilla in half, then
fold up the edges and continue wrapping until the fajita is
closed like a big burrito.

This is very difficult to make, but well worth the effort.
Great when you crave extra flavor for dinner. You must,
must, MUST twice fry the tofu. They will not pick up a
crunchy crust if you only fry them once. You also must
preheat the tofu before frying because the oil temperature
will drop too much to cook the tofu quickly if you put the
cubes into the oil when they are cold.

Serves: 4

Preparation time: 40 min

Ingredients (use vegan versions):

• whole wheat burrito
• 1/4 cup whole kernel corn
• 1/4 cup black beans
• some chopped up onion
• a few slices avacodo
• 1/4 cup northern beans (any size variety)
• salt
• cooking spray
• vegan cheese (optional)

Directions:

In a skillet saute the onions in cooking spray until clear. While they are cooking put
the northern beans in a small bowl and heat just till warm. Add the avacodo slices and
mash them to a paste. Add salt to taste. When the onions are done add the corn and black
beans. Add salt to taste. While these are being heated, lay the burrito on a plate and
spread the avacodo mixture all over the surface. If you want to add cheese, do this now.
When the corn and beans are warm it is time to place them on top of the cheese. Wrap the
burrito up and it’s time to eat.

Preparation time: 10-15 min

Serves: