Tuesday, June 21, 2011

Veggie Fajitas

This recipe is so simple that it doesn't even feel like a recipe, but it's great for a hot summer night when you might not really want to stand over the stove for hours.

First, start by slicing lengthwise some red, green and yellow bell peppers.  Then, slice up an onion and chop a handful of cilantro. (Make sure these are all organic!)  Marinate the peppers and onions in a ziplock bag with some organic soy sauce, cumin and a pinch of cayenne pepper for a few minutes up to a few hours.

Second, toss a spoonful of ghee into a pan over medium heat.  Once the ghee has melted, throw in the peppers and onions to sauté for a few minutes until they are soft and cooked through.

Third, heat a spelt tortilla in a dry pan.  (Trader Joe's makes a yummy, chewy spelt tortilla...of course, you could always go totally primal by skipping the tortilla all together and just wrapping your fajitas in a fresh, clean lettuce leaf.)

Fourth, assemble by layering your fajitas on your tortilla, then tossing in a dash of the chopped cilantro.  Another "must have" is fresh, organic pico de gallo and guacamole (my Whole Foods carries a local brand called Casa Sanchez that is amazing).

For a meatier variation, you could throw in some strips of chicken breast or flank steak marinated in a ziplock bag with a little organic soy sauce, worcestershire sauce, crushed garlic and cumin.  Really, the possibilities are endless.  I usually throw in any meat and vegetables that have been sitting in the fridge to long to be ignored.  Be creative and enjoy!

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