Veggie Fajitas

Not that anyone needs a recipe for this, but it’s more to help me remember. I loved the way this came out. I made enough veggies to pack it up and heat up for dinner every night for 4 nights. Yummy.  🙂

Next time I will add fresh salsa to make it taste a little fresher. I used the whole grain tortillas from Trader Joe’s (delicious) and spread 1/4 cup of fat free vegetarian refried beans (Bearitos brand, but the TJ brand is great too – the only ingredient in each is beans!) on top of the tortilla.  I think some jalapeno peppers would also be great on top. Next time I’ll make a chipotle version.


Forgot to put on the scallions before the photo.

Ingredients for veggie fajitas:

6 red onions, sliced thin

1 clove garlic, minced

2 red bell peppers, cut into matchsticks

2 zucchini, cut into matchsticks (skin on, get organic)

3 containers cremini mushrooms (or cremini and shiitake), cleaned and sliced

1-2 tbsp trader joe’s taco seasoning (depends on your preference)

1 bag baby spinach (it really cooks down to nothing)

Scallions, sliced (don’t cook these)

Fresh tomato salsa (optional)

Saute onions and garlic in a tablespoon or two of water until soft and translucent. Add pepper, zucchini, and taco seasoning, cook down until liquid is drawn out and cooks down a little. Then add mushrooms and cook down again. Add spinach after all veggies are cooked through and allow spinach to wilt.

Serve on tortilla spread with refried beans, top with scallions (or cilantro) and salsa.


Mushroom Veggie Chili (very mild)

Chris does not like spicy food and he helped me make this (hooray for my sous chef!), and so we made this batch mild enough for him to eat it. Next time I think I would add more chili pepper or jalapeno or something. I really love it. The flavors are great and it feels filling. I bring it for lunch at work with a salad or raw veggies. Yum!

As for the spices, I didn’t measure, just kind of added more as it needed it. I kept tasting it to see how it was while cooking. I used a lot of paprika especially.


Unfortunately all of these vegan dishes are in my take-away containers, ready for work and the freezer! Not pretty, but it works.

2 onions (1 red 1 yellow, just what was on hand), diced

2 tbsp vegetable broth

2 red bell peppers, diced

mushrooms (I used two 10 oz containers of cremini, and 1 container of shiitake), chopped

2 cans red kidney beans, rinsed

2 cans No Salt Added stewed tomatoes with celery, green peppers, and onions (we used DelMonte)


cayenne pepper

onion powder

garlic powder

1/2 bunch fresh scallions, chopped

Saute onions in veggie broth until translucent, 5-10 min. Add spices. Add peppers and cook until soft another 5-10 min. Add stewed tomatoes and mash, cook another 5 minutes. Add beans and simmer until it thickens and liquid cooks down by half, about 30-40 minutes, tasting as it cooks to check to see how much more spice you need.

Once it’s thick and yummy looking, add scallions and serve. Makes 5 pints. Stores well in the fridge or freezer.

Dr. Fuhrman’s Anti-Cancer Soup

I know, that title doesn’t sound like something I would ever make, but I am sick of being fat and feeling sick after every meal, so I have been following Fuhrman’s Eat to Live diet (the aggressive one). It’s really hard if you don’t have stuff prepared ahead of time, this recipe really helps. ETL is a vegan diet but stricter than vegan because you don’t eat anything processed either, no fake vegan mayo or vegan cheese, prepared vegan meals, etc. Only veggies, fruit, nuts, beans, and seeds.

This soup is delicious and freezes well. Everyone that has tried it has liked it and it really is a great soup and not too hard to make. Just lots of chopping veggies, and if you make your own veggie broth (as I did, following the recipe), you’ll need to juice a ton of carrots and celery.


Recipe made 14 pints (14 servings)


CLoseup – smells delicious!


1 cup dried split peas and/or beans
4 cups water
6-10 medium zucchini
5 pounds carrots, juiced (5-6 cups juice; see note)*
2 bunches celery, juiced (2 cups juice; see note)*
2 tablespoons Dr. Fuhrman’s VegiZest (I didn’t have this)
1 teaspoon Mrs. Dash no-salt seasoning (I used 1 tbsp of this but there’s too much pepper in it for me)
4 medium onions, chopped
3 leek stalks, coarsely chopped
2 bunches kale, collard greens or other greens, tough stems and center ribs removed and leaves chopped
1 cup raw cashews
2 1/2 cups fresh mushrooms (shiitake and cremini), chopped


  • Juice the carrots and celery to make the broth. 5 lbs carrots made 4.5 cups juice but the celery made up for it by making more than it called for, so it evened out. You can also use No Salt Added vegetable broth instead.
  • Place the beans and water in a very large pot over low heat. Bring to a boil, reduce heat and simmer.
  • Add the zucchini (chopped) to the pot.
  • Add the carrot juice, celery juice, VegiZest and Mrs. Dash.
  • Add the onions, leeks and kale.
  • Take out 1 cup of liquid and blend with the cashews until creamy. Pour this mixture back into the soup pot.
  • Add the mushrooms and continue to simmer the beans until soft, about 2 hours total cooking time. Make sure you cook it long enough or else the split peas will be too hard!
  • Optional: using an immersion blender, blend soup until it’s creamy and smooth, with some chunks of veggies remaining (up to you).

* Freshly juiced organic carrots and celery will maximize the flavor of this soup.