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Hi Everyone! Today's recipe is another vegetarian meal, this one is so versatile, in my video I give 3 ideas to serve it. This one is perfect for breakfast, lunch or even dinner! Super easy, delicious and very nutritious too! I'm only using 1 tablespoon of oil, and everything else is just healthy goodness, so if you are trying to lose some weight without loosing all the flavors in your meals, this recipe is definitely for you! It is so good, you wont even miss the meat in this dish!
Serves 4
Ingredients:
6 green onions cut in 2 inch pieces
8 oz sliced mushrooms,(any mushroom, or a combinations of your favorites)
2 Poblano peppers
1/2 cup chopped tomatoes
1/2 cup fresh parsley, also finely chopped
1 tablespoon minced garlic
1 tablespoon fresh thyme
1-2 tablespoon lime juice
1/2 tablespoon chicken flavor bouillon
black pepper to taste
1 tablespoon extra virgin olive oil
1 avocado for garnish
Roast the bell peppers for about 3 minutes on each side or until they start to blister and their skin becomes a brownish-dark color. Place them inside a plastic bag, and let them steam for about 15 minutes. Peel them off, remove the seeds and membrane, slice in thin slices lengthwise.
On a large skillet, add 1 tablespoon of extra virgin olive oil, cook the garlic on medium-low heat for about 2 minutes, add in the green onions and continue to cook for 1 more minute. Add in the mushrooms and stir fry for 3 minutes, just to soften the mushrooms a little bit.
Add the tomatoes, and the sliced Poblano peppers, season with 1/2 tablespoon of chicken flavor bouillon, 1 tablespoon of fresh thyme and black pepper to taste, stir in 1/4 cup of fresh parsley, mix together, and taste the flavor, add any salt if needed. Cover with a lid and continue to cook on medium-low heat for about 4-5 minutes or until the mushrooms are completely cooked. Squeeze the lemon juice over the fajitas, garnish with more fresh parsley and avocado slices and serve.
You can serve with Brown or white rice.
In Tacos
Or you can even make a delicious Panini!
Enjoy!
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