Vegan Fajitas

Vegan Fajitas

Vegan Fajitas Ingredients:

1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon chili powder
garlic salt to taste
salt and pepper to taste
1 teaspoon white sugar
2 small zucchini, julienned
2 medium small yellow squash, julienned
1 large onion, sliced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
2 tablespoons olive oil
1 (8.75 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained

Vegan Fajitas Instructions:

In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper.

Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.

Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

Vegan Carrot Soup

Vegan Carrot Soup

Ingredients for Vegan Carrot Soup:

1 tablespoon vegetable oil
1 large onion,diced
3 cloves garlic, minced
4 large carrots, sliced
5 new potatoes, quartered
2 cups vegetable broth
2 teaspoons grated fresh ginger
1 teaspoon curry powder salt and  pepper to taste

Vegan Carrot Soup Instructions

Heat oil in a soup pot over medium heat. Add onion and garlic, and
cook stirring often until onion is translucent. Add carrots and
potatoes, and cook for just a few minutes to allow the carrots to
sweat out some of their juices.

Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper.

Bring to a boil, then reduce heat to low.

Simmer for 15 to 20 minutes, until carrots are tender.

Puree soup in small batches using a food processor or blender, or if you have an immersion blender,
it can be done in the soup pot.

Reheat soup if necessary, and serve.