Chef Rob cooks up Vegetarian Fajitas, we visit the Hare Krishna farm in Carriere, Mississippi, registered dietician Rebecca Turner will be our guest and she will discuss making meatless meals on her nutrition segment.
Full Epiosde
Recipes
FAJITA PREPARATION:
Ingredients:
- ½ tspn canola oil
- 1 large whole grain tortilla cut in half
- 4 tbspns fresh portabella sliced thin
- ½ tspn black pepper
- 2 tbspn fresh zucchini sliced in silver dollars 1/8” thick
- 2 tbspn fresh yellow squash sliced in silver dollars 1/8” thick
- 1 tbspn fresh cilantro chopped coarsely
- 2 tbspn red onion julienne
- 1 tbspn minced garlic
- ½ tspn finely chopped jalapenos
COOKING INSTRUCTIONS FOR FAJITAS
Place all ingredients in skillet with oil. Spray zero fat spray to be sure no sticking. Place onions first in pan and then: pepper, garlic, squash, portabella, zucchini and jalapenos. Toss till all are lightly brown. Let sit in pan to stay warm. In separate pan heat tortilla with zero fat spray and leave in pan as well.
HEALTHY PICO DE GALLO PREPARATION
Ingredients:
- 2 tbspn diced tomato
- 1 tbspn diced white onion
- 1 tbspn minced garlic
- 1 tbspn diced cilantro
- 1/2 tbspn diced jalapeno
- squeeze lemon & lime (1/2 tspn each)
- pinch pepper
PICO DE GALLO PREPARATION
Dice tomatoes to 3/8” x 3/8” squares along with onion. Fine dice garlic, cilantro and jalapenos. Place all in large mixing bowl and add lemon, lime and pepper. Chill.
HEALTHY TOMATO AVOCADO SALAD
Ingredients:
- ¼ small fresh avocado sliced thinly
- 2 tbspn red onion sliced julienne
- 2 tbspn fresh tomato slices
- 1 lemon squeeze
- 1 tbspn vegetable stock salt free
- ½ tspn black pepper
- ½ tspn fresh cilantro chopped fine
TOMATO AVOCADO SALAD PREPARATION
Mix stock and lemon together and dredge avocado through to be sure they do not brown. Place all ingredients in large mixing bowl and carefully toss so avocado doesn’t break into pieces. Mix well and place on serving plate
PLATING THE ENTRÉE
Place avocado salad on one side of plate. Place both sides of tortilla on opposite sides of plate. Place pico de gallo in the middle. Remove vegetable stuffing from pan and divide in two parts placing ½ on each tortilla half and serve.
